So you may have already guessed that the reason we talked about making a brown sugar substitute with xylitol (here) is because we were planning to make something that required brown sugar.  Well, yes.  And, no.  Not planning, per say  but anticipating.  .  . Read more »

This is really a conglomeration of a recipe from Serious Eats and the recipe it was adapted from on Epicurious.  It’s a very simple (but rewarding) recipe for a pretty versatile cookie.  Here’s the printable version.

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This may be one of those statements that seems so obvious but I’m going to say it anyway: the reason people don’t switch to low carb eating is because it’s so HARD.   Read more »

Ok, time for the step-by-step instructions, hope they help!

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So it’s been pretty cold lately, like it’s still winter, which always makes me want to smell something warm and spicy baking in the oven; something like a nice pumpkin bread.  Since we discovered the chia seed flour and started baking with it, pumpkin bread has been our go-to low carb treat.  It has also been the most forgiving when it comes to switching things up and the least likely to get noticed as a gluten-free or low-carb recipe by unsuspecting guests.

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