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Berry Crisp Recipe Low Carb & Delicious by Gordon Ramsay

Low Carb & Delicious Berry Crisp


Low Carb Journey And My Berry Crisp Recipe

So most of y’all know that I’ve been low carb for almost three months now and I love it. Read about my journey at the bottom of my low carb recipe post (click here). But let me tell ya, a girl has needs. Fortunately for me delicious recipes like berry crisps can be low carb and I have found that eating low carb is one of the easiest ways of eating I have ever adopted.

So today, we are going to address my need for fruit crisps because it was just about getting the best of me and I hit it out of the park with this little experiment of mine. 

OH mercy, this berry crisp recipe is so so so good!

I really enjoyed the added flavor my low carb ingredients gave to the topping. In place of ice cream, I poured a little heavy cream over my serving like my ancestors used to do, and that tasted like melted ice cream and just sent this over the top. Heavy cream is a welcome bonus when you are eating keto!

Low Carb & Delicious Berry Crisp

Let’s talk about the ingredients for Berry Crisp Recipe that make it Low Carb

Almond Flour/Meal can be found at Wal Mart now.

Almond flour or meal is a very nutritious gluten free alternative to wheat based flour.  It can be a little tricky to bake with but for our purposes here is was great. 

I have also found it at every other grocery store I shop at. Wal Mart has it near the flour and Kroger has it in the health food section. This is basically ground almonds and is WONDROUS as a crisp topping because of the toasted nut flavor it adds.

When it comes to sweeteners,  you can use Stevia.  But in this recipe I am using Swerve because it essentially has zero net carbs. Swerve is a little pricey but a little goes a long way.

Fruit is pretty carb rich so I have been avoiding it but berries are among the lowest carb fruits and are okay once you get the ball rolling and have been eating low carb for a while. Blackberries, blueberries, raspberries, strawberries – whatever cranks yer tractor is fine here.

Ingredients for Berry Crisp Recipe that is low carb and delicious

  • Almond meal/flour
  • Sweetener of your choice (Stevia, Swerve (used here), Monk Fruit, etc)
  • Softened butter
  • Vanilla,
  • Cinnamon,
  • Chopped pecans,
  • 2-3 cups of berries of your choice.  Frozen berries are fine to use in this, just add a few minute extra to the cooking time.

Low Carb & Delicious Berry Crisp

  • Place berries in the bottom of a pie plate.
  • Sprinkle just a bit of sweetener over them if you like. I added a teaspoon of Swerve

Note: It depends on your berries whether or not you will end up with a lot of juice in the bottom of your pie plate, my blackberries burst forth with juice with each bite but they weren’t drowning in it like you are used to seeing with super sweet crisps and cobblers. They were so good, though! SOOOO GOOD!

Low Carb & Delicious Berry Crisp

  • In a medium bowl, place almond meal, cinnamon, sweetener, vanilla, and butter.
  • Cut this together with a fork until it looks kind of like this the picture above.

It won’t be dry like a normal crisp topping, but will be a bit more like cookie dough.

  • Now stir in the chopped pecans.

IT IS SO GOOD! I could just eat the bowl. Also, once you taste it you can decide if you want to add more sweetener at this point.

Low Carb & Delicious Berry Crisp

  • Now pinch off bits of this and blop them all over the top.
  • Blop! Blop! Until the top is all covered.
  • Bake at 350 for 30 minutes or until it is lightly browned on top.

A few minutes before it is done, send your entire family out of the house on an errand. 😉

Low Carb & Delicious Berry Crisp

And enjoy a delicious berry crisp low carb and deeeelicious 🙂

Low Carb & Delicious Berry Crisp

Calories: 207kcal

Author: Christy Jordan

Ingredients

  • 2-3 cups berries
  • teaspoon swerve for berries* can use Stevia, Monk Fruit, etc

For topping:

  • 1.5 cups almond meal/flour Not regular flour, almond flour, it is labeled either flour or meal
  • 2 tablespoons Swerve*
  • 1/2 cup butter Softened, can use ghee or coconut oil as well
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup chopped pecans

Instructions

  • Place berries in bottom of pie plate and sprinkle with a teaspoon (or so) of sweetener. Set aside.

  • In medium bowl, place meal, sweetener, butter, cinnamon, and vanilla. Cut together with fork until a dough is formed. Cut or stir in pecans until well incorporated.

  • Using your fingers, pinch off bits of topping and place all over top of berries. Bake at 350 for 30 minutes or until lightly browned.

  • Serve with heavy cream poured over the top (in place of ice cream), if you like, or on it’s own.

Notes

*You may want to use more sweetener, especially if you are using Splenda. Sweeten to your taste. Using Swerve, this was just enough for me.
**I don’t know the carb count on this, only that it is significantly lower than my usual recipe. 🙂

Nutrition

Serving: 1cup | Calories: 207kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Fiber: 4g | Sugar: 11g

You might also like these recipes

Low Carb Meatloaf To Die For

Low Carb Sheet Pan Chicken Teriyaki

Low Carb Lasagna Stuffed Chicken

Low Carb Chocolate No Bake Cookies

 

We are all worms. But I believe that I am a glow-worm. 
~Winston Churchill

Low Carb Berry Crisp


Yum

HIGH PROTEIN WAFFLE RECIPE – Butter with a Side of Bread by Gordon Ramsay

HIGH PROTEIN WAFFLE RECIPE - Butter with a Side of Bread


High Protein Waffle recipe made with eggs, oats and cottage cheese. Delicious protein waffles with only 3 simple ingredients! Easy breakfast recipe that is high in protein and gluten-free too, no protein powder needed!

High Protein Waffle recipe made with eggs, oats and cottage cheese. Delicious protein waffles with only 3 simple ingredients! Easy breakfast recipe that is high in protein and gluten-free too, no protein powder needed! 

I am always trying to sneak more protein into my meals, but sometimes it’s tricky! My kids don’t love meat and my stomach (and my budget!) can only handle so much protein powder. This protein waffle recipe is absolutely fantastic because all of the protein comes from eggs and cottage cheese – no powders involved at all!

Cottage cheese has a lot of protein per serving, but it’s not my favorite thing to eat so I try to find ways to sneak it into recipes instead. My kids really don’t like cottage cheese and they have eaten these waffles dozens of times without having a clue that it’s in there.

Gluten-free, protein waffles made with 3 ingredients

Ok, so these waffles are gluten-free and have lots of protein in them, but do they taste good? I was a little wary the first time I tried these, but I really love these waffles! Do they taste just like my favorite Belgian waffle recipe? Not quite. But they are still really good. Even good plain, but we do like to add a little bit of sweetness to them of course!

How to serve Protein Waffles?

My favorite way to eat waffles is  to top them with some Greek yogurt for even more protein along with some berries. My kids love them with Nutella and whipped cream or syrup and butter. Either way, they are delicious!

Gluten-free, protein waffles made with 3 ingredients

Ingredients in High Protein Waffle Recipe

Oats: I use old-fashioned oats, but quick oats work well too. If you need the waffles to be gluten-free, make sure to use gluten-free oats!

Eggs: The larger, the better!

Cottage cheese: Any variety will do. Low-fat, non-fat, large curd, small curd….it all works!

Step by step instructions on how to make high protein waffles

How to make High Protein Waffle recipe

Add oats to a blender and blend until oat flour is made. Add the eggs and cottage cheese and blend until fully mixed.

Pour the waffle batter into a well-greased waffle iron and cook for 2-3 minutes or until golden brown. Serve immediately with butter, syrup, Nutella, yogurt, bananas, berries, etc.

High Protein Waffles

High Protein Waffle recipe made with eggs, oats and cottage cheese. Delicious protein waffles with only 3 simple ingredients! Easy breakfast recipe that is high in protein and gluten-free too, no protein powder needed! 

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Course: Breakfast

Cuisine: American

Keyword: high protein waffle recipe

Prep Time: 3 minutes

Cook Time: 3 minutes

Servings: 6

Calories: 239kcal

Ingredients

  • 2 cups old-fashioned oats
  • 6 eggs
  • 2 cups cottage cheese any variety

Instructions

  • Add oats to a blender and blend until oat flour is made. Add the eggs and cottage cheese and blend until fully mixed.

  • Pour the waffle batter into a well-greased waffle iron and cook for 2-3 minutes or until golden brown. Serve immediately with butter, syrup, Nutella, yogurt, bananas, berries, etc.

Nutrition

Calories: 239kcal | Carbohydrates: 21g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 176mg | Sodium: 338mg | Potassium: 237mg | Fiber: 3g | Sugar: 2g | Vitamin A: 343IU | Calcium: 101mg | Iron: 2mg

Gluten-free, protein waffles made with 3 ingredients

How much protein in each serving of protein waffles?

This recipe makes 6 large waffles. Each waffle has about 17 grams of protein.

Can you freeze protein waffles?

Protein waffles freeze beautifully. Make a double batch and freeze them and pull one out each morning for a quick breakfast. I like to reheat them in the toaster as it keeps the texture/consistency much better, but you can microwave them to reheat or heat in the oven as well.

High Protein Waffle recipe made with eggs, oats and cottage cheese. Delicious protein waffles with only 3 simple ingredients! Easy breakfast recipe that is high in protein and gluten-free too, no protein powder needed! 

High Protein Waffle recipe made with eggs, oats and cottage cheese. Delicious protein waffles with only 3 simple ingredients! Easy breakfast recipe that is high in protein and gluten-free too, no protein powder needed!

Gluten Free Goddess Recipes: Gluten-Free Cranberry Bread Recipe by Gordon Ramsay

Gluten-Free Goddess Recipes: Gluten-Free Cranberry Bread Recipe


Photo of gluten free cranberry bread




Cape Cod and cranberries. The two go together like Beatles and Sunday. And I was imagining a tea bread that might work for gluten-free French toast. The sort of breakfast you’d like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. Special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday. A Sunday. An any day, these days… 

That’s how it all started.

When it dawned me. Cranberry bread. Why not? It’s simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog’s ruby jewel.

And a gluten-free cranberry bread recipe was born.

Karina xox

Photo of gluten free cranberry bread with nuts

Karina’s Gluten-Free Cranberry Bread Recipe

Recipe posted December 2010 by Karina Allrich.

You can make this tender gluten-free cranberry bread with or without nuts, and with or without eggs. It’s flexible. I like that in a recipe. Don’t you?

First:

Preheat your oven to 350º F. Line a 9-inch loaf pan with a piece of parchment paper. I cut the paper so it rises up the longer sides of the pan. This makes it super easy to grip and remove the whole loaf for complete cooling.

Ingredients:

1 cup sorghum flour or brown rice flour
1 cup tapioca starch or potato starch (not potato flour)
1/2 cup almond flour or millet flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, packed
1 cup applesauce or plain yogurt
1/3 cup light olive oil or vegetable oil
1 free-range organic egg white, or egg replacer (1/8 cup liquid)
2 teaspoons bourbon vanilla
1 cup of fresh or frozen cranberries (thawed), chopped
1/2 cup chopped walnuts or pecans

Instructions:

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, almond flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg. Add in the brown sugar.

Add the applesauce (or yogurt), oil, egg white or egg replacer, and vanilla. Beat to combine and continue to beat on medium high until the batter is smooth- about a minute or two.

Add in the chopped cranberries and nuts, and stir by hand to distribute evenly.
Scrape and spoon the batter into the prepared loaf pan and using a small silicone spatula, even out the top of the loaf.

Bake in the center of a preheated oven until the top is golden and firm, yet feels slightly springy. This may take anywhere from 55 to 60 minutes. It took 60 minutes for my cranberry bread to bake- I think it was because the cranberries were still quite cold. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or stickiness.

Note on the pan: I use a ceramic loaf pan- if you are using a metal bread pan, you may need to adjust baking time- check sooner for doneness. Dark metal pans bake gluten-free breads faster on the outside.

Place the pan on a wire rack to cool a bit. When the loaf has cooled enough to handle (and not too fragile) loosen both ends from the pan with a thin knife and using the long sides of the parchment paper, grip and lift the loaf up out of the pan and set it on the wire rack to continue cooling. This keeps it from steaming in the hot pan and getting soggy.

This cranberry tea bread is delicious slightly warm with a dab of vegan butter- but I also like it cool. The texture improves with cooling, I think.

As always, I wrapped leftover slices in foil, bagged and froze them for future breakfast treats. I bet this bread would fabulous lightly grilled in a little vegan butter.

Makes 8 to 10 slices.

Recipe Source: glutenfreegoddess.blogspot.com

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Gluten free cranberry bread




Karina’s Recipe Notes:

If you are using frozen berries, their chill will cool the batter down, so the bread may take longer to bake through.

As mentioned, I think this bread would be fabulous as French toast. I’d soak the slices in the egg mixture only briefly.

If you don’t care for cranberries, try blueberries.

One lovely reader reports she made this recipe as muffins- and they rose beautifully.

For substitutions, please see my guide to baking with substitutions here.






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