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Recipe developer and cook extraordinaire, Linda Genaw shares a collection of low carb
comfort foods your whole family will love... we do!
I like a little of this mixed into my yogurt. It makes the yogurt a little more filling and
Coarsely chop the nuts; put in a medium bowl. Stir in coconut, flax meal and
sunflower kernels. In small bowl, mix butter, Splenda, vanilla and salt. Pour
over nuts and toss to mix well. Spread on large jelly roll pan and bake at 300?
about 10-15 minutes, stirring every few minutes, until lightly toasted. Watch closely
so it doesn't burn.
- 2 ounces walnuts
- 4 ounces pecans
- 2 ounces almonds
- 2 ounces unsweetened coconut (1/2 cup)
- 2 to 4 tablespoons flax meal
- 1 to 2 ounces unsalted sunflower kernels
- 2 tablespoons butter, melted
- 1/3 cup Splenda
- 1/2 teaspoon vanilla
- Pinch salt, optional
- 1/2 to 1 teaspoon cinnamon
Mix in the cinnamon; cool. Store in airtight container in fridge.
Makes about 2 cups. Can be frozen.
Per 1/3 cup: 344 Calories; 33g Fat; 7g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carbs
Per 1/4 cup: 258 Calories; 25g Fat; 6g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Homemade Chocolate Pudding
If you plan to eat this plain, 1 1/2 teaspoons xanthan gum is fine for a soft-set pudding, but it you
want to use the pudding in a layered dessert, I suggest using a full 2 teaspoons. This is very good
once it has chilled, but the consistency is slightly different than regular cooked pudding. The
xanthan gum makes it a little bit "gluey", but it's not unpleasant. Also, the pudding doesn't
get a skin on it like regular cornstarch pudding does.
In an 8-cup glass measure or large microwaveable bowl, whisk together the cocoa, salt, xanthan
gum and Splenda.
- 1/4 cup dutch process cocoa, sifted
- 1/8 teaspoon salt
- 1 1/2 to 2 teaspoons xanthan gum
- 2 cups Hood Carb Countdown chocolate or white milk
- 1/2 cup granulated Splenda
- 1 teaspoon vanilla
Gradually mix about 1/2 the milk into the dry mixture,
whisking until completely moistened. It will get very thick.
Gradually whisk in the rest of the liquid. Microwave on HIGH about 6 minutes, whisking briskly
about every 30 seconds or so until thick and cocoa has dissolved. Watch closely so it doesn't
boil over. Whisk in vanilla; pour into 4 small dessert dishes and chill well.
Makes 4 servings - about 1/2 cup each
Per Serving: 79 Calories; 3g Fat; 7g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
Per batch: 315 Calories; 12g Fat; 28g Protein; 36g Carbohydrate; 14g Dietary Fiber; 22g Net Carbs
Peanut Butter Cookies
Unlike most low carb cookie recipes, these cookies seem to be quite sturdy and not
fragile at all, even when hot from the oven.|
In a medium bowl, cream the butter and peanut butter; beat in the Splenda. Add egg
and vanilla; beat well. Combine dry ingredients and add to creamed mixture; beat
until combined. Roll dough in 1-inch balls and place on greased or parchment-lined
baking sheet. Dip a fork in Splenda and press the top of each cookie in a crisscross
- 1/4 cup butter, softened
- 1/2 cup natural peanut butter
- 3/4 cup granulated Splenda
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup almond flour, 2 ounces
- 1/4 cup wheat protein isolate
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- A little extra Splenda to dip the fork in
Bake at 350? for 13-16 minutes, until nicely browned around the edges.
Remove from pan to cooling rack.
Makes about 26-30 small cookies. Can be frozen.
Per cookie: 63 Calories; 5g Fat; 2g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net Carbs
Contents and photos copyright © October 2004 Linda Genaw and Low Carb Luxury