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pecan nut, hemp seed bread, nut, keto

Pecan Nut and Hemp Seed Bread

Pecan Nut and Hemp Seed Bread is another variation of my famous Ketostatic Bread https://heelsandspices.com/2017/01/296/.

This time with pecan nuts, low in carbs, and hemp seeds, that have a great nutritional profile, and both impart a great rustic, farm to table taste to this bread.

It is not for the ones that dislike the taste of pecan nuts, as their strong flavor remains in the bread.

It toasts well, freezes well, and is great with home made jam or salted butter.

It is a perfect example of how a bread can be low carb and at the same time delicious, easy to make and with a few ingredients only

Try it and let me know if you liked it!

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Pecan Nut and Hemp Seed Bread

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  • GF
  • DF
Another variation of my famous bread. The strong taste of pecans and the hemp seeds give it a nice rustic taste.
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:50 mins
  • Serves:13
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 1/3 cup pecan nuts
  • 1/4 cup shelled hempseeds
  • 1/2 cup macadamia nut butter
  • 6 eggs
  • 1 tbsp gluten free baking powder
  • 1/4 cup olive oil or melted butter
  • salt to taste
Method
  1. Pre-heat the oven to 180ºC
  2. Oil a loaf pan (I use a medium size one)
  3. In a food processor blitz the pecan nuts and hemp seeds, for a few seconds
  4. In a bowl add the eggs and beat well
  5. Add the olive oil and macadamia nut butter to the eggs and mix well
  6. In another bowl add all dry ingredients and mix
  7. Add the wet mix to the dry mix and mix until you have a smooth batter
  8. Pour into the loaf pan and bake for 50 minutes (time may vary, test it after 40 minutes)
Be happy, smile, enjoy

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Hill Town, Italy,

Me and Tuscany, a fairy tale

Me and Tuscany, a story that started in 2017. Tuscany is one of those places that get into your skin, like a delicate perfume, that instead of fading away, keeps intense for a lifetime. The Tuscan landscape is enchanting, intoxicating, addictive,

My first time in Italy included a day-tour in Tuscany, and that is when the “me and Tuscany” story started.

In September 2018, me, my son and my friend Andrea, went to Italy for 21 days (https://heelsandspices.com/2018/12/verona-and-a-problem-gone-right/, https://heelsandspices.com/2018/12/my-first-time-in-verona-last-day/, https://heelsandspices.com/2019/01/lake-garda-a-dream-day-1-malcesine/, https://heelsandspices.com/2019/03/our-stay-in-lake-garda-the-other-side-limone-and-sirmione/). I wanted them to see the Tuscan Landscape and see how Siena and San Gimignano are true gems, places that are truly enchanting.

So, in my travel plans and itinerary, I included several places I have been before, but that are worth a second, third, multiple visits.

I wrote about Siena and San Gimignano before (https://heelsandspices.com/2018/03/my-italy-in-10-days-day-6-touring-tuscany-siena/, https://heelsandspices.com/2018/03/my-italy-in-10-days-day-6-touring-toscana-part-1-sam-gimignano-montiriggioni-and-wine-tasting/), so this time I am leaving just a beautiful collection of photographs.

Next posts about Tuscany will be more in depth as they will be about new places, in this week long journey in Tuscany. They will include towns such as San Quirico D’Orcia, Volterra, Montepulciano, Pienza and Arezzo.

Tuscany, landscape, cypress
Stopping to admire the Tuscan landscape

We did hire a car, using http://www.rentalcars.com, and this time it worked beautifully. We got a fantastic car, economic, and stylish, can it get better?

And so we left, from Florence, heading to Siena (as we decided to sleep there two nights), but stopping first in San Gimignano.

San Gimignano, a gem

We soon arrived in San Gimignano, and ohhh boy, it was cold and rainy, so we just headed straight to a restaurant, Bel Soggiorno (http://www.ristorante-belsoggiorno.it/) I had planned as one of the two I would like to try. It was a winner.

For five generations the Bel Soggiorno restaurant has been a vital part of the San Gimignano scenario, with its typical dishes inspired by the Tuscan tradition.
Our restaurant is on the main street of San Gimignano and has a wonderful panoramic terrace from which you will enjoy the view of the beautiful Tuscan countryside. The elegant setting, with terracotta paving and oak-beamed ceiling, adds a pleasant and warm atmosphere to your lunch or dinner, whether for couples or for huge groups. Our qualified personnel will help you in the choice of our dishes and the match with wines from our rich wine cellar.
Eating is an experience, every dish from our menu is meant to let you discover antique scents and flavours; spices and herbs perfectly mixed with typical ingredients will let you experience Tuscan Cuisine at its best.

And it was just as they describe. A unique experience with fantastic food. I had the “Rose di Roastbeef con insalatina Tartufata cacio e pere / Thin slices of roastbeef with salad, tuscan pecorino cheese, dried tomatoes, pears and truffle”. Make sure you put it on your list! Me and Tuscany, is also about food as you can see!

After lunch, we took the time to just walk around, feel the magic of this beautiful Tuscan town, have a gelato at “the best gelateria in the world” – Gelateria Dondoli, and enjoy a great time, in spite of the rain.

His majesty the gelato

It was now time to get to Siena, where we would be staying at a charming B&B (Camere D’Epoca). Great service, good coffee at our disposal at any time, a kitchen with all the basics, and really good and charming rooms. Great cost benefit also, and located in Via San Pietro, close to everything.

Hello Sienna, the ancient Florentine Rival

But, not everything is perfect all the time right? After a nice walk, dinner was on the menu, and I had a recommendation, for a restaurant, I saw on Trip Advisor. It was the first and last time I felt discriminated in Italy. The owner clearly did not want us in the restaurant, stating it was full (when in fact it was not), when he saw my son was colored. I was truly pissed off, and will never recommend that place to anyone.

So we looked around and found a great place, with a nice vibe, good food, and no prejudiced and unwelcoming owners. Problem solved. Tired, we headed to the B&B as next day we would be walking around Sienna and then head to Volterra, San Quirico, Monteriggioni and drive back.

Next day was a stunning day, so different from the rainy and cold day before. We headed to the Duomo to see it inside (me the second time), as it is a beautiful Duomo, and has the most beautiful library I have ever seen. After the Duomo, a last walk around Siena, and we left to Val D’Orcia, which will be the theme of next posts – stay tuned!

There we go again

Italian Inspired Chicken Stew

Italian, equals yummy food right?

The Italian Series appeared basically for two reasons. My love for Italian food, and your choice in our facebook group.

I went to Italy recently (yesh, you all know that) and Italian food is for sure one of my favorite types of cuisine. Maybe because of the fantastic flavor and smell their food has, the magnificent tomatoes, the seasonality of their kitchen, the love they impart into their cooking.

Or, who knows, maybe I have an Italian ancestor,  I did not discover yet (crossing fingers, as I would not mind at all living there ahaha).

I am always trying to come up with recipes that combine deliciousness, fantastic smell, easy to make, quick to make, and adaptable to any taste and setting.

My recipes are also suited for 1 person (as most of the time I cook for myself) generally, which is an added value.

This one is no exception, and as usual, I added ingredients and spices and cooked intuitively.

Is it from any Italian region? I have no idea and I doubt it, as I invented it. So, Di, why Italian then? Because it has an Italian flavor, because of the spices, because it reminds me of it.

I have other Italian inspired as good as this one that you can check, like my last post https://heelsandspices.com/2019/07/the-italian-series-ossobuco, check it out.

In the past I lost so many recipes because, as I cook by instinct, I did not write them down. Lesson learnt. I am getting smarter, as I am now writing down my recipes as soon as I cook them.

Please, if you like my recipes, give it a like (it helps to increase my reach and engagement), and rate it (the 5 blank stars in the recipe card are intended for you to rate it).

I need it, as I am paying a lot of money to keep this site alive. So, again, please help maintain it, do not just use it and do not show appreciation. Thanks a million

Just make it, enjoy it, be happy!

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Italian inspired chicken stew

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Oh, la bella Italia and the beautiful cuisine, full of flavor, full of charm, tantalising our tastebuds. This dish is easy to make and will get you covered as far as Italian goes!
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:3
  • Freezable:Yes

Nutrition per portion

Ingredients
  • half a 1kg chicken, cut in pieces, bone in
  • 3/4 can passata di pomodoro (a good quality one, no sugar added)
  • 2 tbsp black olives
  • 2 tbsp capers
  • 1 cup cherry or rosa tomatoes
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tbsp chopped parsley
  • salt and black pepper to taste
Method
  1. Season the chicken with salt and pepper
  2. Heat 1 tbsp of olive oil and fry the chicken pieces on high heat until golden brown, reserve
  3. In a pan, heat the remaining olive oil
  4. Add the bay leaf, oregano, salt and pepper to taste, and garlic and fry until fragrant (1 minute)
  5. Add the passata di pomodoro and simmer for 5 minutes
  6. Add the chicken (with its juices), 1/2 cup of water and simmer for 15 minutes
  7. Add the olives, capers and cherry tomatoes and cook for 5 minutes
  8. Adjust seasoning, add the chopped parsley and serve
Buon appetito ragazzi!!

Florence became a true love

Florence became a true love, seems quite a strange title right? Well, it is a love story, but a different one.

Florence is, for most people, love at first sight. For me though, although I loved it, it was not that flaming passion, it was what people call true and mature love. The one that grows slowly, and strong each time, that makes we come back for more.

And that is what happened. While I am writing this, I am on my 3rd consecutive visit to Florence (this post is about the second), and planning a 4th (brief maybe), in October.

So, I wrote about Florence a lot in previous posts, (https://heelsandspices.com/2017/12/my-italy-in-10-days-day-1-firenze/ and 4 more), and this time I will make it more of a photographic journey, reserving specific spots for different posts (stay tuned for Santa Croce, and Bargello).

Florence has many hidden treasures, and I am slowly discovering more and more each time I go there. Let’s then embark on a beautiful 3 day visit to Florence?

Florence from above
My Florence

The arrival

This time I went to Florence with my son, and my friend Andrea. We stayed at Hotel Le Due Fontane (http://www.leduefontane.it/it), in one of my favorite Piazzas in Florence – Piazza Santissima Annunziata.

It is a good place to stay if you want to be in the historical center, but in a less noisy and crowded place, such as the Piazza Duomo e.g. as it is just 5 minutes walking from the Duomo and 10 minutes from Santa Maria Novella train station.

We arrived at the end of the afternoon, and soon were on the streets, me excited to show everything to my son and my friend.

As we walked to Piazza del Duomo, kaboom, first view, the Duomo, my favorite Duomo so far, Santa Maria del Fiore.

We had dinner in a small bistrot – Bistrot 74 (https://www.facebook.com/bistrot74/) in Via Dei Servi. We discovered almost by chance (and ho I love to discover little gems), and fell in love. Great food at reasonable prices, a living menu and friendly and helpful staff.

Indoor of Bistro 74 in Florence

After dinner, we just walked around at a relaxed pace and headed back to the hotel to rest, as next day was going to be intense.

Next day was a beautiful day, and waking up to this view made it even better. Piazza Santissima Annunziata is gorgeous day or night.

Piazza Santissima Annunziata by day, how beautiful it is!

Day 1

After a good breakfast, with the amazing Gioacchino insisting on making us a special and strong coffee (and ouch, it was), we headed to the Duomo.

I had seen it before, but seeing it twice does no harm right? As well as again climbing Giotto’s campanile (did I already tell you I am a bit masochist? ahahaha), and stroll around Florence.

We then headed to Palazzo Pitti (check my previous posts about Florence for a detailed description), as Palazzo Vecchio was closed for an event. Palazzo Pitti was designed by the genius Filippo Brunelleschi, being also the destination of the fascinating Vasari Corridor (remember Dan Brown’s books???).

It is a magnificent building that houses several museums – Treasury of the Grand Dukes, the Palatine Gallery and the Imperial and Royal Apartments, the Modern Art Gallery, the Museum of Costume and Fashion, the Porcelain Museum and the Carriage Museum.

After Palazzo Pitti, we walked around, had a coffee at Don Nino’s (hey, it can be touristy, but it serves the best espresso con panna -coffee with cream) ever.

Dinner was at the Duomo square (Le Botteghe di Donatello –https://lebotteghedidonatello.com/). The restaurant has mixed reviews, but I ate there 4 times already and never had a bad experience. It was handy, close to where we were, and has an unbeatable view.

What more can we want, especially in a place located in the historical center, 2 minutes away from the Duomo?

Day 2

Next day we decided to split, as Andrea was going to Uffizi and Galleria dell’Accademia (I wrote about it in other posts), and me and my son to Bargello, Santa Croce, Piazzale Michelangelo, and walk around Oltrarno (the other side of the Arno).

As I will dedicate a post to Santa Croce and to Bargello, in this post I will only leave you with one or two pictures of it.

Day 3

Our last day was again a split. My son went to spend the day with a friend while me and Andrea took a lazy day.

We planned to see Mercato Centrale, Mercato de San Lorenzo, walk around Florence and finalize our stay with a stunning sunset and a beautiful dinner at a Trattoria close to the hotel.

In San Lorenzo we faced a very unpleasant seller, that was quite rude, to the point we were forced to tell him that if he continued to bully us we would call the police (basically he mocked Andrea for having a non leather purse, while we were looking at his leather goods and trying to negotiate a leather bag for my son. No need to say that we did not buy anything with him. That just reinforced my bad feeling about that place.

As it was raining part of the day, after the Central Market and San Lorenzo we camped at Don Nino’s for a while, enjoying a chat and a nice coffee. After that we were lucky enough to see the son coming through the clouds, and enjoy a really breathtaking sunset, seeing Florence wave goodbye to us.

Florence won me over. Yes she did, as this year I came back in April, and I will be there again in October.

Next day, hired a car, and headed to Tuscany, stay tuned for more amazing photos and places

Arrivederci Firenze

Ossobuco – The Italian Series

Ossobuco means literally “bone with a hole”, due to the shape of the meat cut used. Ossobuco is originally from the Lombardy region in Italy (I will be there in September yupiiiii)!

It uses cross cut veal shanks, that are slowly cooked with vegetables, wine and a broth.

Most people today use wheat flour in this recipe to make the gravy thick. I don’t.

Not only because it does not fit my low carb/keto llifestyle, but because I see no reason for using it. My recipe is my variation, with less steps than the ones you may find on the internet. I use the oven, as I do not have a slow cooker, but you can use a slow cooker.

I hope you like it, if yes, leave a comment and rate the recipe!

Enjoy and be happy

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Ossobuco

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Italian comfort food, is the best way to describe this succulent, hearty, delicious dish. If you never tried it, just do. You will be forever in love with it.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:240 mins
  • Serves:3
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 500g cross cut veal shanks
  • 300ml white or red wine
  • 1 sprig rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 small onion chopped
  • 2 cloves of garlic, chopped
  • 1 cup vegetable, beef or chicken home made stock
  • 3 tbsp passata di pomodoro
  • Chopped parsley to garnish
  • 2 tbsp olive oil
Method
  • In a bowl, add all ingredients minus the broth and meat and mix well
  • Transfer to a container that can be used in the fridge
  • Add the meat, making sure it is will covered with the ingredient mix
  • Marinate in the fridge over night or for 24 hours
  • Pre heat the oven to 150ºC
  • Transfer the meat and marinade to a oven proof dish, add the broth and mix well
  • Cover it with a lid or aluminium foil
  • Cook it in the oven for 2 to 4 hours, until the meat falls off the bone
  • Sprinkle the chopped parsley and drizzle with olive oil
 

Be happy!

Triple Chocolate Brownies

Chocolate, enough said. Oh wait, it gets even better, not single, not double but TRIPLE chocolate. Now I am happy!

This time I was looking for a dense, rich, fudgy brownie and I can tell you this one ticks all those boxes! They are delicious, and a small one is more than enough to make you smile.

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Triple chocolate brownies

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Dark, dense, rich, fudgy, delicious brownies to warm your heart and tease your tastebuds
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:16
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 6 medium sized eggs
  • 200g 85% chocolate
  • 90g butter
  • 1 tbsp dutch processed cocoa (optional, any 100% cocoa powder will do)
  • 5 tbsp xylitol, erythritol, swerve or other keto approved sweetener you like (adjust to taste)
  • 1 tbsp vanilla extract
  • 1 tbsp almond flour
  • 1/2 cup chopped hazelnuts
  • 1/4 cup olive oil
  • 5 tbsp dark chocolate chips
Method
  • Pre-heat the oven to 160ºC (fan assisted)
  • Chop the chocolate into small pieces
  • Chop the hazelnuts
  • Put the chocolate and the butter into a bowl and microwave for 30 seconds
  • Mix it well until the chocolate dissolves (add more microwave time if needed)
  • In a bowl add the eggs, sweetener, cocoa, vanilla extract, almond flour and olive oil and beat until well mixed
  • Add the chocolate and butter mix and mix it well
  • Fold in the chocolate chips and hazelnuts
  • Bake for 45 min (oven time may vary depending on your oven)

Dig in and be happy

The best Keto Lemon and Pistachio Praline Cake

Lemon, Pistachio, Praline

Those three words made me think of a dessert fit for a hot summer day (it was extremely hot here in Mozambique).

Off to the kitchen I go, pursuing a perfect cake with those three ingredients in mind. And so this cake was born, and what a delight it is.

It is moist, tangy, full of flavor and texture contrasts. As this time I used finely ground almond flour, it really has the texture of a “normal” cake, with the added benefit of being healthy.

Just try, just have a great time showing your friends how beautiful and yummy keto can be.

And let me know what they said (my colleagues at work, my official guinea pigs, love it)

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Lemon and Pistachio Praline Cake

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This cake in unbelievably moist, and perfect for a hot summer day (or any other time of the year). It is fresh, it is delicious, it is all you expect from a proper lemon cake
  • Difficulty:Intermediate
  • Prep Time:15 mins
  • Cook Time:50 mins
  • Serves:15
  • Freezable:No

Nutrition per portion

Ingredients
  • 6 eggs separated
  • 1 1/2 cups of fine almond flour
  • 5 tbsp lemon zest
  • 8 tbsp lemon juice
  • 1/2 cup chopped pistachio nuts
  • 1/3 cup of swerve or any other keto sweetener (adjust to taste)
  • 1/4 cup olive oil
  • 2 tsp gluten free baking powder
  • 1 tsp lemon extract (optional)
  • 1 tbsp finely ground/powdered swerve (optional)
  • 2 + 1 tbsp swerve or other keto sweetener
Method
  • Pre heat the oven to 180º C
  • Oil and line with baking paper a loaf pan
  • Put the egg yolks in a bowl and the egg whites in another
  • Beat the egg yolks well, add the sweetener, half of the lemon juice, olive oil, extract and mix well between additions
  • Add the almond flour to the egg mix, and mix well
  • Fold in the gluten-free baking powder and the lemon zest
  • Beat the egg whites until stiff peaks form
  • Gradually add the egg whites to the other mix, folding in carefully, to guarantee that the air is retained in the mix (as you do to a delicate sponge cake)
  • Fold in 1/4 of a cup of chopped pistachios
  • Pour into the loaf pan and bake for approximately 45 to 50 minutes
  • Transfer to a wire rack to cool down completely
While the cake is baking, work on the praline
  • In a pan add the 2 tbsp of swerve and let it caramelize until you get a golden brown color
  • Add the pistachios and mix in, stirring constantly until the mix is sticky (add hot water, 1 tsp at a time, if it is too thick)
  • Let it cool down completely
For the "syrup" Mix the remaining lemon juice with 1 tbsp swerve and 1 tbsp water, take it to a gentle boil and let it simmer for 5 minutes. Let it cool down   To assemble the cake
  • Insert a toothpick several times in the cake, making small holes
  • Pour the syrup over the cake
  • Let it rest for 10 to 15 minutes
  • Add the praline on top
  • Dust it with the powdered swerve
   

Keto and low carb barbecue sauce

Barbecue – love it. Barbecue sauce? Love it too, although it was an acquired taste “imported” from South Africa, as in my country it is not common to add barbecue sauce, we make our ribs and wings simple, with just salt and pepper.

This recipe came instinctively (I told you before, many of my recipe are just like this), as I was adding ingredients to the pan. It is sticky, smoky, spice and so so so delicious!

Enjoy with your ribs, burnt ends, wings, whatever you feel like!

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Low carb and keto Barbecue Sauce

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I must confess that barbecue sauce is an "imported" taste from South Africa, as in Portugal our ribs and wings are made with only salt and pepper. I do love it though and this recipe happened just a few days ago. I was cooking short ribs and my son asked me if I had barbecue sauce or if I could make it. And I did make it, adding ingredients and tasting until I was happy with the result.
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:15 mins
  • Freezable:No

Nutrition per portion

Ingredients
  • 150ml passata di pomodoro
  • 2 tbsp olive oil or coconut oil
  • 2 tbsp balsamic vinegar
  • 1 tsp minced garlic
  • salt and black pepper to taste
  • 1/4 tsp chili flakes
  • 1 star anise
  • 2 cardamom
  • 1 tbsp natural sweetener (or more, to taste)
  • 1/2 tsp minced ginger
  • 2 drops hickory liquid smoke extract (optional, but gives it a unique flavor)
Method
  • Put the olive/coconut oil in pan, and add all spices
  • Fry on low heat for a couple of minutes
  • Add the remaining ingredients and let it simmer for 10 to 15 minutes
  • Adjust to taste

Be happy!

Bacon and Maple Syrup Pancakes


This recipe was made at the same time as the sweet buttermilk pancakes I posted earlier. I was cooking brunch and wanted something different. I have several pancake recipes, but I remembered that I had some buttermilk left from a curry I made, and thought to myself “humm, buttermilk pancakes, I like it, lets make it keto). And so I did, and made two versions, being this one the savory version.

They came out really yummy, and I could not be happier with it. Paired with the bacon and maple syrup, they were just what I needed to give a special touch to my brunch.

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Bacon and maple syrup pancake

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Fluffy and crispy at the same time, totally delicious, the whole family will love this and it will be easier to "convert" them to the low carb living
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:10 mins
  • Serves:3

Nutrition per portion

Ingredients
  • 2 small eggs
  • 2 tbsp buttermilk
  • 4 tbsp almond flour
  • 1 tbsp melted butter or olive oil
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp salt
  • 3 slices of streaky bacon
  • 3 tbsp lakanto maple syrup (or home made maple syrup)
  • 1/2 tbsp butter
Method

For the pancake batter

  • Beat the eggs until light and fluffy
  • Add the liquid ingredients and whisk
  • Add the flour and salt and whisk well
  • Fold in the baking powder
  • Oil a small pan (I use a one egg size pan)
  • Heat the pan, and add a third of the batter
  • Let it cook until bubbles appear on the surface, the edge is dry and you can flip the pancake
  • Flip the pancake and cook on the other side until golden in color
  • Put on a wire rack to cool (keeps it crispy)
  • Repeat the process with the other 2/3 of the batter

For the topping

  • Cut the bacon into small pieces
  • Dry fry in a pan and strain (keep the bacon fat for cooking)
  • In a small frying pan add the butter and syrup and stir until well mixed and sticky
  • Add the bacon and mix
  • Pour over the pancake and

Be very very happy



Buttermilk Sweet Pancake

Ohhh pancakes, what is not to like about it?

This time I was cooking brunch and wanted something different. I have several pancake recipes, but I remembered that I had some buttermilk left from a curry I made, and thought to myself “humm, buttermilk pancakes, I like it, lets make it keto”. And so I did, and made two versions, this one and a savory version that I will post later.

They came out really yummy, and I could not be happier with it.

Suggestions

  • If you are not sure of the cooking point for flipping the pancake, use an omelette frying pan, or 2 frying pans
  • For the toppings: salted caramel (my recipe) and roasted hazelnuts, maple syrup (lakanto, home made, or any other low carb/keto brand), berries and whipped cream, dusted sweetener and nuts, the sky is the limit

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Buttermilk sweet pancakes

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Fluffy and crispy at the same time, totally delicious, the whole family will love this and it will be easier to "convert" them to the low carb living
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:10 mins
  • Serves:3

Nutrition per portion

Ingredients
  • 2 small eggs
  • 2 tbsp buttermilk
  • 4 tbsp almond flour
  • 1 tbsp melted butter or olive oil
  • 1/2 tsp gluten free baking powder
  • 1 tsp natural sweetener
  • 1/2 tsp vanilla extract
Method
  • Beat the eggs until light and fluffy
  • Add the liquid ingredients and whisk
  • Add the flour and sweetener and whisk well
  • Fold in the baking powder
  • Oil a small pan (I use a one-egg size pan)
  • Heat the pan, and add a third of the batter
  • Let it cook until bubbles appear on the surface, the edge is dry and you can flip the pancake
  • Flip the pancake and cook on the other side until golden in colour
  • Put on a wire rack to cool (keeps it crispy)
  • Repeat the process with the other 2/3 of the batter

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