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
Posted in Brown Sugar, Chia Flour, Low Carb, Paleo, Primal
Tagged Brown Sugar, molasses, sugar substitute, xylitol, Zylitol
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.
1. Pre-heat the oven to 375 degrees F
2. Mix your dry ingredients
1 1/2 cups chia flour
1/2 cup coconut flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
3. Whip butter and xylitol/brown sugar substitute
3/4 cups unsalted butter, at room temperature
3/4 cups xylitol (run quickly through grinder)
1/2 teaspoon stevia
1 1/2 tablespoons molasses
Which will look something like this:
4. Add egg and beat
5. Mix in dry ingredients
6. Spoon onto prepared pan and bake!
Of course you can make your cookies smaller, but I don’t ever think there’s much point since I’m just going to eat more then. . .
ENJOY!!
Posted in Brown Sugar, Chia Flour, Chia Seeds, Cookies, Low Carb, Paleo, Primal, Serious Eats' Recipes, Step-by-step, Stevia, Xylitol
Tagged chia, Chia Flour, Coconut Flour, stevia, Xylito, Xylitol Brown Sugar
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
Posted in Brown Sugar, Cooking Tips & Tricks, Low Carb, Stevia, Xylitol
Tagged Brown Sugar, molasses, sugar substitute, xylitol, Zylitol
Ok, time for the step-by-step instructions, hope they help!
Posted in Chia Flour, Chia Seeds, Low Carb, Paleo, Primal, Step-by-step, Stevia, Xylitol
Tagged Chia Flour, Chiaflour, Cranberry, How to, Keto, low carb, Milled Chia, paleo, primal, Pumpkin, Step-by-step, stevia, xylitol, Zylitol
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.