So as I was looking up some recipes today I found one that contained coconut flour??? I had no idea that there was such a thing and so I read into it. I found a good site that some of my fellow HCG people may find interesting too since we cannot have carbs.
http://www.mercola.com/products/coconut_flour.htm
We also found a recipe for Black Bean brownies that is AMAZING so I will put that on here along with the crepe recipe.
Here are some recipes that I am gonna try and if you are coming to Cami's shower we will have carb free sugar free crepes available. :)
Oven Baked Cheese Chips (no carbs)
These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.
Ingredients:
• 1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff
Preparation:
Preheat oven to 350 F.
Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.
Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.
Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.
Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.
If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)
Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam (I'm not kidding), or any spread you want, or eat plain.
Make sugar-free lime Jello with part coconut milk -- For a large package, dissolve the powder in a cup of boiling water, add a can of coconut milk, and then add the rest of the water. Stir well.
Mushrooms with cheese spread inside (or other spreads or dips)
Spinach Dip
Store-bought spinach dip often has sugar or other additives. You can whip up this easy spinach dip recipe yourself, and it tastes better too. You don't have to use a food processor, but it does break the spinach down more for a smoother dip. If you want to further reduce the carbs, you can replace up to half of the sour cream with regular mayonnaise. Any "fat level" of sour cream can be used (but watch for added sugar).
Ingredients:
• 1 10 oz package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cup of sour cream (see note above)
• Seasoning:
• Either 4 teaspoons of a salad seasoning such as Penzey's Buttermilk Ranch (see below)
• OR
• 2 teaspoons onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon some kind of powdered herb, such as Greek seasoning
Preparation:
If you're using a food processor, pulse the spinach alone a few times. Then add the rest of the ingredients and blend well. If not using a food processor, stir to combine the ingredients in a bowl.
Sugar Free Chocolate Coconut Cookies
I was going for kind of an Almond Joy flavor with these. You can put almonds or macadamia nuts on the top, but I found out I actually like the macadamias a little better. Macadamia Joy?
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients:
• 5 Tablespoons coconut oil or butter
• ½ cup unsweetened cocoa powder
• ¼ cup cream
• 1 ½ teaspoon vanilla
• ½ teaspoon salt
• ~1 cup sugar equivalent in sugar substitute (I like erythritol and Splenda, but can use any)
• 4 eggs
• ½ cup coconut flour (I used Aloha Nu brand in analysis)
• ½ cup unsweetened coconut
• 36 almond or macadamia nut halves
Preparation:
Preheat oven to 350 F.
1) Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.
2) Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and sweetener.
3)Taste. This is the point where you want to get the right amount of sweetener for your taste. I tried this recipe with two different cocoa powders -- Hershey and Ghirardelli. I found that I needed more sweetener for the darker Ghirardelli. Also I liked a combination of liquid Splenda and erythritol, but the Splenda alone worked well, too.
4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well, and let sit for 5 minutes. The coconut will absorb most of the liquid.
5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.
6) Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."
7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.
Makes three dozen cookies.
Coconut Flour Chocolate Cake Ingredients:
½ cup Fresh Shores coconut oil
¼ cup Dagoba cocoa powder
¼ cup coconut milk
9 eggs
1 ½ cups Steviva Blend
¾ teaspoon Himalayan salt
1 teaspoon vanilla
¾ cup sifted coconut flour
¾ teaspoon baking powder
• Melt coconut oil in a saucepan over low heat or place jar in pan of warm water. (note coconut oil easily melts and will congeal as it cools)
• Add Dagoba cocoa powder and coconut milk and mix together. Remove from heat and set aside.
• In a bowl, mix together eggs, sugar, salt, and vanilla.
• Stir in cocoa mixture.
• Combine coconut flour with baking powder and whisk into batter until there are no lumps.
• Pour batter into greased 8x8x2 or 9x9x2-inch pan.
• Bake at 350 degrees for 35 minutes or until knife inserted into center comes out clean.
• Cool and cover with frosting, (optional) of your choice.
