M-J’s Sweet or Savoury Coconut Flour Pancakes

My recipe for coconut flour pancakes can be adjusted to your taste. I sometimes add a few drops of Mapleine, which is in the spice section of the market, together with vanilla extract. For fewer carbohydrates per pancake, unsweetened almond milk is ideal to use rather than buttermilk. When making a savoury version, I usually serve sour cream on the side, perfect for a low-carb regimen.

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Above: M-J’s High-Protein Waffles are Sliced Thin and Filled with Ham, Cheese, and Dijon-Laced Mayonnaise for Low-Carb Panini (Grilled Sandwiches)

M-J’s Gluten-Free Peanut Flour Waffles

One egg

1/2 cup of buttermilk

1 1/2 cup of water

1 cup of peanut flour*

1 teaspoon of baking soda

1/2 teaspoon of salt

1 tablespoon of melted butter

1 teaspoon of brown sugar (optional; this bit of sucrose helps the waffles to caramelize)

1 tablespoon of lemon juice (optional, but it does add to the leavening)

1 teaspoon of vanilla (optional)

Approximately 5 drops or 1/4 cup of of sucralose sweetener (optional)

If your batter is too thick, add more water or milk. If you think it’s too thin, add a bit more peanut flour.

Brush a waffle iron with butter to prepare its surfaces. Heat your waffle iron, and be careful to add just enough batter to it for each waffle–I find that stopping short of the edges by an eighth of an inch will keep the batter from overflowing once the iron is closed. These waffles take approximately six minutes to bake. You can check on them by opening the waffle iron after four minutes.  For a savoury experience, these waffles are good with bacon and sour cream, and with chicken or roast beef as well.  Of course, these waffles are excellent with strawberries and whipped cream, or dusted with confectioners’ sugar.

©M-J de Mesterton 2016

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Wrapping the Waffles in Layers with Waxed Paper

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M-J’s Gluten-Free, Peanut Flour Waffles are Ready for the Freezer

*I use Protein Plus Peanut Powder. Here is their proprietary description:

Peanut flour is a dry powder formed after the partial extraction of oil from the roasted peanut seed. It is used to add flavor and protein to processed baked goods, nutrition bars and snacks, as well as to marinades, sauces and dressings. Worldwide, peanut flours have been limited to use by industrial food processors as a major food ingredient. While peanuts are about 25% protein, peanut flour is about 50% protein. That’s because the process of mechanically removing fatty oil from roasted peanuts enriches the levels of the remaining peanut components. The resulting flour is naturally low in fat, high in protein and relatively low in carbohydrates.

Protein Plus roasted peanut flour provides a healthful, lower-fat, and gluten free boost to a variety of foods. It is a great thickener for soups, a flavorful and aromatic ingredient for breads and pastries, as well as a creative coating for meats, fish, and other dishes. Peanut flour is a good source of Vitamin E, Folate, Fiber, Niacin, Magnesium, and Phosphorus.

Substitute at least 30% of your plain or self-rising wheat flour for peanut flour in any of your favorite recipes. Peanut flour is not self-rising and will need a rising agent added if called for in your recipe. When baking with peanut flour, you may want to add an extra egg or other moistening agent to prevent dryness.

Elegant Luncheon Salad

Elegant Vegetable Salad in Green Herb Vinaigrette
M-J’s Luncheon salad contains finely chopped romaine lettuce, cucumber, avocados, celery and red bell peppers, dressed in green herb vinaigrette. The vinaigrette consists of olive oil, apple cider vinegar, parsley, cilantro, green peppercorns, honey and Himalayan salt which have been finely blended in an Osterizer.

©M-J de Mesterton, The Elegant Cook

M-J’s Elegant Salad Composition Consists of Home-Grown Tomatoes, Chopped Yellow Bell Peppers, Cucumber, and Romaine Lettuce

M-J’s Low-Carb Almond Cookies

M-J’s Almond Cookies are low in carbohydrates, and high in protein.  Mix together in a large bowl:

Ground Almonds, 1 1/2 cups

One tablespoon of flour

Almond or Peanut Butter, three tablespoons

Egg Whites, 2

Pomegranate Juice or water, 1/4 cup

Ground Flax-Seed, 1/4 cup (optional)

One tablespoon of coconut oil

Splenda or Stevia, 1/2 cup or to-taste

Baking Powder, 1 teaspoon

Ginger, 1 teaspoon

Cinnamon, 1 teaspoon

Shape dough into balls and flatten them on an un-greased cookie sheet, and bake in moderately hot oven.

Watch cookies carefully; they will brown quickly on the bottom, so it may be necessary to move them to a higher oven rack during the last few minutes of baking.

©M-J de Mesterton 2012 Click Here to Read M-J’s Main Website, Elegant Survival

Low-Carb and Gluten-Free Breads from Julian Bakery

Smart Carb #1

Sprouted, High-Protein Bread, Unsweetened and Flavorful. more…

Manna From Heaven

Manna from Heaven

All Sprouted – Vegan, Yeast Free, Sugar Free, and Low Carb. more…

Purity Bread

Purity Bread

Sprouted – Gluten Free, Yeast Free, Sweet Free, Dairy Free, Vegan. more…

Amazing Sourdough

Amazing Sourdough

This is a low calorie, low carb sourdough sliced loaf bead that only has 60 calories. more…

http://www.julianbakery.com/

CHECK the AVAILABILITY MAP: enter your zip-code to find Julian Bakery products in your area. If this process yields no results, Julian Bakery ships its fantastic bread products, and has shipping deals if you order six loaves or more sent to your home. What a wonderful breakthrough for those of us on permanent low-carb regimens and for those who have digestive disorders.  Imagine having grilled cheese sandwiches with  bread that contains one net-carbohydrate per slice!

M-J’s Low-Carb Cupcakes

M-J’s Elegant Low-Carb, High-Protein Cupcakes


One-half cup of ground almonds
One-third cup of unsweetened coconut 
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder 
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)


Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites. 
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.


When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag. 


Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011



M-J’s Low-Carb Cupcakes

M-J’s Elegant Low-Carb, High-Protein Cupcakes


One-half cup of ground almonds
One-third cup of unsweetened coconut 
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder 
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)


Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites. 
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.


When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag. 


Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011



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