Tag Archives: flaxseed meal

Make your schnitzel low carb!

17 Jan

Busy, busy, busy – that’s what I’ve been since 2012 started. January is already half over and only now am I able to wish my blog visitors a Happy New Year! So, HAPPY NEW YEAR and may you have a successful 2012 low-carbing!

Since I’ve been so occupied with other things, I haven’t had time to do any experimenting. After trying to get my Black Forest cake base perfect before Christmas and having had to eat so much bad cake, I’ve kind of had it with heavy duty experimenting for a while. 🙂 I’ll pick up on that sometime later during the year to get it right. The last cake actually wasn’t bad but I think it can still be made better.

Aside from that, I did find a little time to have another take on perfecting my low-carb schnitzel coating and I must say, I am now very satisfied! So I’m happy to have something to share with you this January. Doubt if I’ll have time to do much more.

If you’re thinking, schnitzel is meat and it’s low carb and if you pair it with a big salad, all should be ok – then think again. Schnitzel meat is first coated in flour, then egg, then breadcrumbs. For someone very sensitive to carbs, like me, this had a big effect on my readings. Ok, if I had known and taken more insulin, I wouldn’t have been surprised but I calculated my insulin for the meal on the basis of salad and protein and not salad, protein and some carbs.

I once bought a cooked schnitzel – can’t remember if it was pork or chicken, but that’s irrelevant – from the neighborhood deli to go with my salad and couldn’t believe my blood glucose reading after the meal. The same happened with frozen ready-made schnitzel you just pop into the oven. You would think that the little bit of breadcrumbs around the schnitzel won’t make much difference but it did to my body. When you buy a ready-made schnitzel or cordon bleu schnitzel, there’s no telling what kind of seasoning they add to the breadcrumbs, meat or filling – probably a load of stuff you don’t need including sugar as well!

After these experiences, I tried to make my schnitzels low carb by using almond meal and even flaxseed but the coating did not stick as well to the meat. Last week, I tried it with gluten and flaxseed and it turned out really, really nice. When you cut the schnitzel, the coating does not fall off.

So here’s how to make it. You can use pork, chicken or veal. My guess is the coating will also stick well to tofu and seitan but I have yet to test it. Please do leave a comment, if you do try it and let me know how successful you were. My schnitzel below is made with chicken. If you wish to make a cordon bleu schnitzel, simply buy a thicker piece of meat, slice a pocket in the meat and fill with cheese and/or ham.

Sorry for the unclear photos but the schnitzels have already been devoured so I can’t retake them!

Schnitzel Low Carb Style

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Thumbprint cookies that almost won’t leave their print!

17 Feb

The trouble with eating low sugar jams is that they turn bad quite soon because of the low amount of sugar in it! In our family of three, we have at least two to three bottles of jam in the fridge at any one time because we like variety but we don’t eat jam for breakfast every day – cos again we like variety! I buy jam with 70% fruit content and sweetened with Agave syrup, usually one of the berry types which are low in carbohydrates. The three of us have our favourites and won’t touch the other bottles.

So there always comes a time when I have to make a decision – do I toss out the expensive jam or use it up in some other recipe before it really goes off. Usually there’s not much jam left – maybe half a bottle and I combine jams from two bottles to make Shortbread Jam Bars. Absolutely yummy but…they contain flour and oats which means that I can’t enjoy much of it. I tried the recipe once with whole wheat flour (although the carb content difference between whole wheat and plain flour is minimal) and they were still good. Luckily for me, they don’t last long, being devoured up by family and friends. This time around, my leftover jam did not look enough to make  Shortbread Bars and I didn’t have another bottle of jam standing around. I then remembered making Thumbprint cookies once and decided to dig up the recipe to see if I could make it low carb.

My first attempt was a ‘half’ failure – I say half because I managed to salvage the cookies and didn’t have to bin them. I substituted the sugar called for Agave syrup. I would have used another sweetener but I didn’t have any. I also read that Agave syrup has a low glycemic index (GI) and I wanted to test its effects. Then I substitued the 1 cup flour with 1/3 cup whole wheat flour, 1/3 cup ground flaxseed and 1/3 cup almond meal. The rest of the ingredients remained as in the recipe. I already knew when I made the batter that something was wrong. It was difficult to form the dough into balls, despite refrigeration, to make the cookies. I added more almond meal and managed to complete the task. Then I was supposed to bake the cookies for 5 min, take them out, fill with jam and bake again. When I looked into the oven after 5 min., my cookies were sitting in a pool of butter. So I took them out, soaked up the butter with a paper kitchen towel, filled the cookies with jam and finished off the job. The end result was edible but looked like it could be worked on.

Well, to cut a long story short, I made more changes and am amazed at how un-lowcarb these cookies taste. I’m posting the recipe here with Agave syrup but I think the carb content can be lowered even further. I’ve ordered some erythritol and am going to give it another go. I just can’t wait to share this recipe, that’s why I’m posting it now.

Thumbprint Cookies ( yields 16 pcs)

80gr Butter

50gr Agave Syrup

1 egg yolk

½ tsp vanilla sugar

1/4 cup each wholewheat flour, flaxseed meal and soya flour

¾ cup ground almonds or hazelnuts

2 Tbsp high fruit content jam, preferably sweetened with Agave syrup

1/8 tsp salt

Line baking sheet with baking paper.

Cream butter and add Agave syrup and egg yolk. Mix in flours, ground almonds or hazelnuts, salt and vanilla sugar. Batter will be slightly moist. Put in fridge for 1 hr to firm up. If you think it’s still too wet, add more almond meal.

Preheat oven to 175 degrees C.

Make balls out of the dough and place on cookie sheet.

Bake for 5 min. Take out the tray from the oven, make dents with a small utensil (I used my 1/8 tsp measuring spoon), fill with jam and bake further for 10 min. Turn down the heat to 150 degrees C and bake another 10 min. The bottoms will be a bit darker than your usual cookies because soya flour burns faster. If you think it’s gone too far before your baking time is up, turn down the heat slightly. Practice makes perfect!

Fresh out of the oven, these cookies are crisp on the outside. They soften when kept in a cookie jar overnight but still taste as good.

Nutritional info per piece:

Total Cal- 73.9kcal; Fat – 5.8gr; Carbs – 4.2gr; Protein – 1.3gr

The original recipe had 11gr carbs per piece.

Print this recipe – Thumbprint cookies

The Flaxseed-Soy Wave

9 May

Since I’ve discovered that flaxseed meal and soy flour combine well together, I’ve tried out another recipe substituting flour with half flaxseed meal and half soy flour. Yet, again, I am pleasantly surprised. I have a timer on my waffle iron and after it beeped, I felt that the waffle could be crispier (I like the slightly hard bite of a Belgian waffle) so I left them in another 2 more minutes. I think 3 or 4 minutes would have been better but I was too impatient!  Mind you, I think alot of people would be happy with these results as is as I’ve had waffles made by others before that are sometimes soft!

The lemon zest was just an addition to mask the soy flour taste. I’ll have to try making them without and compare.

So today, I share with you my Low Carb Flaxseed Soy Belgian Waffles – 4.5 gr carbs per piece with Splenda, 17.4 gr carbs with plain flour and sugar. Here goes…

Low Carb Flaxseed Soy Belgian Waffles

(Ok, perhaps I shouldn’t have put a glass of orange juice in the photo 🙂 – a no-no)

Low Carb Flaxseed Soy Belgian Waffles (Makes 7pcs in my Belgian Waffle iron)

1/2 cup (40 gr) flaxseed meal

1/2 cup (35gr) soy flour

1 Tbsp Splenda

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp lemon zest

1/4 tsp salt

1 cup buttermilk (or 1 cup whole or low-fat milk with 1 Tbsp white vinegar added – let curdle before using)

1 large egg

2 Tbsp (30gr) unsalted butter, melted and slightly cooled

Mix the dry ingredients well in a mixing bowl. Using a whisk to stir, add in the buttermilk, egg and butter and keep stirring till you have a nice smooth batter. Let sit a while to thicken. You don’t want to have a batter which is too watery, otherwise it will flow right off your waffle iron. If it is too watery, add more flaxseed meal, a tablespoon at a time.

Use a soup ladle and put a scoop or more onto your preheated waffle iron. You’ll have to figure out the quantity yourself as waffle irons come in different shapes and sizes.

Cook till done.

Notes: As mentioned above, if you have a timer, you may need to leave the waffles in a little longer if they are not yet crispy.  I’ve frozen the rest and will pop them into the toaster next time.

Nutrition Facts per pc out of 7 servings

Using Splenda – 113.6 kcal; Fat 8.1 g; Cholesterol 39.7 mg; Sodium 252.1 mg; Carbs 4.5 g; Protein 6.4 g

Using Schneekoppe Prodieta Diabetiker-Süße – 116.2 kcal; Fat 8.1 g; Cholesterol 39.7 mg; Sodium 252.1 mg; Carbs 5.7 g; Protein 6.4 g

Print this recipe: Low Carb Flaxseed Soy Belgian Waffles

I can’t get Splenda here so I used Prodieta – 5.7 grams Carbs – oops!, I had two pieces. 😦

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