For most people following a low carb diet bread is usually the most difficult food to give up. After all it is delicious and super convenient.
Since we started eating a bit more low carb a couple of years ago I’ve tried countless low carb bread recipes. Almond flour is too expensive and I don’t like the taste of coconut flour in a savoury bread. Grinding up linseeds and sunflower seeds became my preferred low carb “flour”.
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I needed a Burmese recipe and a dessert recipe for my South East Asian date night menu so was very excited when I came across a Burmese Semolina Cake by the Spice Island Tea House. I paired it with a Low Carb Coconut Ice Cream which I am happy to say turned out to be my best attempt at ice cream making so far.
The girls have hinted for a while that they want to taste my molecular gastronomy experiments so on Saturday I prepared a four course lunch for them taking inspiration from the Test Kitchen menu. (more…)
Tired of cauliflower pizza bases I’ve been experimenting with seed flour bases and have come up with this recipe for a low carb pizza. It’s actually more of a pancake / flat bread than a pizza base but worked very well in our pizza oven.
Bread is probably one of the foods that banters miss most about their new lifestyle. There are loads of recipes for low carb bread, but most have almond flour as an ingredient which is just so expensive. This recipe replaces the almond flour with a flour made by grinding sunflower seeds and linseeds – great taste at a fraction of the cost. An additional benefit is that these seeds are super healthy, You can also add ground pumpkin or sesame seeds to the mix. (more…)
Feeling like Italian food and experimenting with my molecular
gastronomy kit on date night I decided to make a very simple Italian menu with some Heston Blumenthal wonders thrown in for the wow factor. (more…)
