“Cheese” Crackers (Dairy-Free)

There are many recipes online for this, or a similar, recipe. However those recipes all call for using almond flour. If you cannot, or wish to have an alternative due to almond flour’s omega fatty content, here is the recipe for you.

INGREDIENTS:

• 3/4 Cup Flax Meal
• 1/4 Cup Arrow Root
• 1/2 Cup Sesame Seed Flour
• 1/4 Cup Nutritional Yeast
• 1/4 tsp baking powder
• 3 TBSP Olive Oil
• 5 TBSP Water

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Combine ingredients except water. Stir together.
3. Add water. Combine to form a dough.
4. Roll out as thin as you can get it (the thinner the better the result will be). Use parchment if necessary.
5. Pre-score or “cut” the dough into approximate 1″ squares. Pierce a while in the middle, if desired, with a toothpick.
6. Bake about 15 minutes, or until desired doneness.
7. Cool. Enjoy. Pairs nice with “Cheese” dip recipe.

OPTIONAL:

You may enjoy a bit more salt atop. The original author, from whom I adapted this recipe to be almond-free, suggested turning these 1/2 way thru the baking process. I tried with turning and without and it didn’t make a significant difference. Thinness vs. thick did, but turning did not.

RESULTS:
Addictive! Can be modified as desired. Dippable.

Cheese Dip (Dairy-Free)

This recipe is not my own. I found the specific one I “sort of” tried after reading many, many dairy-free, vegan (high carb, low carb, gluten free, grain free, etc) blog entries, pinterest recipes and watching YouTube videos. This is the way I made the recipe after consider several different approaches. It works, as is, but I also offer some modifications in the “Tips” section below.

INGREDIENTS:

• 3 TBSP Nutritional Yeast
• 2 TBSP White Vinegar
• 2 TBSP Tahini
• 2 TBSP Hemp Hearts
• 2 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp salt
• 1 cup water

DIRECTIONS:

Combine all ingredients in a high speed blender. Start blending on the lowest setting . Once all of the ingredients are well incorporated, turn the blender to high speed and let it run until the sauce thickens up. Scrape down the sides into the mixture from time to time. When it is finished, allow to cool slightly. Enjoy. Or put it up in an air tight container.

SOURCE:

This is the blog where I originally saw the specific recipe I modified. https://ketovegetarianrecipes.com/low-carb-vegan-cheese-sauce-keto
This recipe, and the blog, as well as the blog author is an excellent resource for many great recipes! I highly recommend being a regular reader. However, like a lot of folks these days, I only skim read the blog and messed up by not seeing until I was finished taste testing the blog recipe included “for a brighter yellow color, as a half-tsp of turmeric.

TIPS:

• I’ve read many recipes, blog entries and watched YouTube videos which say this can be easily a great substitute for queso if you simply spice it with cumin and a bit of tex-mex flavors.
• It will indeed look more like cheddar cheese or nacho cheese sauce, if you include either mustard powder or turmeric for color.
• I could also see this recipe being used sparingly as a base substitute for its dairy counter parts in such recipes as: white pizza sauce, enchilada cheese sauce, quesadillas, or spiced with italian seasonings as a white lasagna cheese sauce.

“White Cheese”

“Yellow” Cheese – added turmeric for coloring.

Star Fruit

Information

Recently, I gave star fruit a try. There are many ways you can prepare it from raw, to cooked, to juicing it into a favorite beverage. The flavor of this unusual fruit is not as pronounced as it unique shape or juiciness. It tastes “familiar” and yet isn’t.

Worth the click-thru to view information about its nutritional benefits, as well as risks to those taking certain medications or with kidney issues.

Health Benefits, Risks, and Studies: https://www.healthline.com/nutrition/star-fruit-101

RECIPE:

I took 1 store-purchased star fruit and washed it. Next, I thinly sliced it and removed any visible seeds. Next, I sampled a small piece of it, raw before proceeding to lay out the rest of the cut slices on a silicone mat. Then I baked it for 15 minutes in a 400 degree oven. Some of the slices were still moist and others were crispy. The crispby ones tasted a bit like browned potato chips!

Seasonings: Lemon Pepper

Lemon pepper is one of my favorite seasonings, however the type for sale in most of my local stores all contain corn derivative products and I’d like to avoid that– so I used dried lemon peels to make my own seasoning. Enjoy!

INGREDIENTS:

• Clean air-tight bottle or small jar.
• Lemon Peel (store bought, or DIY)
• 2-5 drops YL Lemon Vitality Essential Oil (optional, but awesome!)
• 1 TBS Real Salt
• 1 TBS Pepper (freshly ground is nice)
• 1/2 TBS Dried Parsley Flakes
• 1/2 TBS Dried Thyme
• 1/2 TBS Garlic Powder
• 1/2 TBS Onion Powder

INSTRUCTIONS:

1. Use dried lemon peel to fill half of your container, or up to 1/4 of a cup. Check that this won’t fill more than 1/2 of your storage container.
2. Put lemon peel into your mixing bowl.
3. Add optional YL Lemon Vitality drops to dried lemon peel. Stir to mix well. Break up any clumps, if they form.
4. Mix remaining ingredients into mixture.
5. Mix well. Break up clumps if they form.
6. Return to jar and seal in air-tight bottle until needed.
7. This stores up to a year in your pantry.

TIPS:

This spice blend works well with fish, vegetables (especially roasted), grains (rice, quinoa), beans, soups, sauces, and in salad dressing.

It is a go-to recipe! Great to brighten, or freshen, up flavor.

If you have any trouble with this spice mix “clumping” beyond what a simple “shake” will loosen, add a grain or two of rice to the jar to help absorb humidity. I had my first bottle and used it up so quickly despite the issues with Texas spices “clumping” frequently (due likely to the high humidity here) I didn’t have any clumping without having to use rice and I was able to use the spice up down to the last bit. LOVE this spice, especially on fish, in dips, on veg, and to brighten a salad with a new splash of flavor. 

One nice way to use this spice is in, or as, a coating on lightly grilled or baked items such as veggies or fish. You can turn that coating into a crispy, nice, experience with a bit of care to keep it from burning in a pan with a bit of melted butter. Looking for gluten-free breading to go with it? Try hemp hearts mixed with this seasoning as the “crust” while cooking the fish.

Suggested uses: Fish!  Pan fried  fish.  Salmon.  Baked fish.  Or at the end of cooking for a splash of freshness.

Egg Substitutes

WHY:
No matter if you landed on this blog topic because you are looking to occasionally avoid animal-based poultry eggs, your fridge is empty of eggs and your baking something, you have an egg/chicken allergy, or you are vegan–you are in the right place. Just how do you avoid eggs or find egg worthy substitutes? First off, if you are going to substitute a thing, in this case eggs, then you have to know something about the thing you are substituting. 

THINGS TO CONSIDER:
In the case of eggs we need to consider what function the eggs provide in the classic recipe which we are looking to find a substitute for the eggs included in the basic recipe. For example, do the eggs provide to the recipe volume? One large egg equals approximately three tablespoons of volume. Do the eggs provide stickiness, also thought of as a binder? Such as in the case of making meatloaf. Or are the eggs included in the recipe as part of the moisture needed for cooking? Often this is the case with many baked goods such as cookies or cake. Or do the egg make the recipe rise, such as in the case of quick breads. In many cases, the eggs called for in your original recipe provide all of these, as well as nutritional aspects which will be missing if we remove the eggs from the recipe without a proper substitution. 

JUST egg

1/4 Cup = 1 Egg

While the name can be confusing and make people think all kinds of thoughts, such as does this product just include eggs in its ingredients? The answer is NO! This product is an entirely plant-based egg substitute which works well for as a scrambled egg replacement, as well as a baking substitute. To use in baking, substitute 3 TBSP JUST egg for each large egg called for in any recipe, or 1/4 cup.

JUST egg PROS: 

• Easy to use.
• Liquid.
• Familiar. So that’s a familiar use. These look like raw “scrambled” chicken eggs, though they are completely plant based, before cooking or including in a recipe.
• Versatile. Can be used in savory or sweet dishes alike.
• Fried in some type of oil they taste like fried eggs and/or egg-pho-young or fried rice.
• Great in stir fries if you miss egg in your stir fry.
• Fried egg sandwich.

JUST egg CONS:

• Expensive! By far this the most convenient but the most expensive option, even not considering “spoilage” but especially when considering spoilage.
• They spoil quickly. I don’t JUST mean (no pun intended) you have to use them shortly after purchasing them. I also mean that when I’ve purchased these, sometimes I can use them. Some times I need to toss them in the trash bin. I’ve gotten them home from the store and they are completely spoiled, not usable. Signs of spoilage I’ve seen include: 1) not liquid, but “something else”, 2) turn “green” and look like a science experiment gone wrong. 3) Partially liquid, partially “cooked” looking when first opened. 
• Flavor. There is a slight “mung bean” taste. If this bothers you, try adding some “black salt” to mask the mung bean flavor. Having said this, not everyone is sensitive to the mung taste and it is more pronounced in some baked goods than others.  NOTE: see black salt, Kala Namak, entry below for info on black salt.
• Allergen Warning! The ingredients change frequently. Don’t just assume the one you are purchasing is STILL allergen friendly because you purchased and used it safely before. Especially the folded, in the freezer product, verses the liquid product has very different ingredients. They are not the same ingredients.

ALLERGY CAUTION

Info Sources:
https://www.planted365.com/can-you-bake-with-just-egg/
https://oopsvegan.com/en/blog/can-i-use-just-egg-for-baking

ARROWROOT FLOUR:

2 TBSP + 3 TBSP Water = 1 egg

For each egg called for in your original recipe which you wish to substitute, combine into a bowl: 2 TBS Arrowroot flour with 3 TBS water. Mix well and allow to dissolve into the water. Note: this liquid mixture will “settle” and become “sticky” at the bottom of your bowl so be sure it mix it well, again, before using in any recipe. I like to use it in conventional recipes I’m following. I simply start by “making the eggs” reading the number of eggs called for in the original recipe and then multiplying the number of Tablespoons of water/arrowroot I need into my “liquid bowl”, stirring and setting aside before moving on. While its setting, I continue putting my dry ingredients in another bowl, then stir before combining my liquid ingredients and the dry ingredients. This works for most recipes very well without any odd aftertaste. However, it does not work for raw eggs. If you are looking for an “egg sandwich” for example, skip this one! This one is better for baking. I’ll update as I try it with savory items soon. 

Arrowroot Pros:
Easy to use.
Affordable.
Realistic substitute.
BEST go-to substitute for baking and/or converting any conventional recipe to egg free.

Arrowroot Cons:
Not useful for omelets, scrambled eggs, fried egg substitute.

CHICKPEA/GARBANZO:
Stir Together:
2 tablespoons chickpea flour (aka garbanzo bean flour)
2 tablespoons water

then let it sit for 10 minutes in the bowl before using (baked goods, omelets, etc)

2 TBSP + 2 TBSP Water = 1 egg

Use the “aquafaba” or water in canned chickpeas as you would egg whites, including being able to whip it to stiff peaks.

Chickpea flour can also be used to make an omelet (so not as a substitute for eggs in baking but as an actual omelet. To do so, warm a non-stick small pan over medium heat, allowing some butter to melt in the pan. Meanwhile combine 1/4 cup chickpea flour with 1/3 cup water until well incorporated. (If you are going to add any chopped veggies to this, do so now, otherwise just proceed). Once well mixed, add a pinch of black salt, until the mixture smells eggy and fragrant. Add to the prepared sauce pan and cook. Allow one side to cook completely before attempting to “flip” to the other side. This method also works for making breakfast sandwiches.

AQUAFABA

3 TBSP = 1 Egg

Aquafaba is bean water or bean juice. In other words, if you soak your own dry beans over night, it is the water you may otherwise dump after soaking the beans. Likewise, if you purchase store-bought canned beans, aquafaba is the liquid you can drain off before using those canned beans.

Aquafaba can be used as an egg substitute, either for egg whites (whipped into merengue for example) or for whole eggs in any recipe.

If you frequent Vegan blogs, aquafaba is going to be extremely familiar to you; however, it is worth noting and paying attention to word usage. Some times vegans use the word aquafaba to mean ONLY the bean liquid from chickpeas, and other times the word aquafaba is used more generically to mean the juice left over from soaking most any bean.

BLACK SALT:

This is a salt product, also known as Kala Namak, available in specialty shops or online from “Amazon” and other such shopping outlets. Black salt is harvested near volcanic areas and is therefor high in sulfur content. NOTE: this may be an allergen for some! Because of its high sulfur content, it tastes like eggs. No egg involved! This product can many just about anything have a eggy taste. Note: a little goes a long way so buying a small quantity lasts a LONG time! Worth the investment if you are craving “egg” but cannot or will not eat it.

FLAX:

1 TBSP + 3 TBSP water = 1 egg

“Flax Egg” is a common term in vegan and allergen baking. Some times people even abbreviate it to “flegg.” Flax seeds have many perceived health benefits. Here is one such article summarizing some of them, as well as listing the nutritive value: https://www.healthline.com/nutrition/benefits-of-flaxseeds#TOC_TITLE_HDR_7

There are two versions of this egg replacement too. There is a recipe, a bit involved, but which works a lot like aquafaba and can be used for egg white replacement. This method involves some prep, so it is not as quick as some of the other methods listed in this quick tutorial. Basically, WHOLE FLAX SEEDS are cooked in the correct ratio for making a gel. Then the seeds are strained and the gel is preserved. The resulting gel, when cooled, can be used as egg whites in any recipe calling for them (including ones which are “whipped” or it can even be used as a hair gel.

Alternatively, you can purchase (Costco: Bob’s Red Mill is one example, there are many others) pre-ground flax seeds or grind them yourself. The idea is that flax seeds can go rancid (and therefore should likely be stored in the fridge or freezer depending on how frequently you use them).



CHIA SEED:

1 TBSP ground + 3 TBSP water = 1 egg

One of the easiest “chia seed egg” recipes is to measure 1 TBSP of whole chia seed, and place in a clean coffee or spice grinder. Process these into a flour. Then, combine the flour with 3 TBSP of water. Mix to combine well and remove any lumps, if they form. Use this in place of 1 egg. multiple the recipe to the desired number of eggs.

Other folks online like using chia seeds whole to make their chia eggs. I do not as whole, they get stuck in my teeth. Thus, I prefer the grinding the seed to a powder first before combining with water. But you can give the whole seeds a try. If so, add 1 TBSP Whole Chia Seeds to 1/4 Cup water and allow the solution to gel for 15 minutes. Then use this to replace 1 egg in your recipes.

SODA:
Info and recipes (club soda or other flavors provide bubbles in baked goods)

CHEMISTRY CLASS (WELL SORT OF)

VERSION 1: Baking Soda, when combined with vinegar, can make things rise. Think back to school!

1 TBSP White vinegar + 1 tsp baking soda = 1 egg

VERSION 2: Best used in quick breads, where the egg is only used for its rise. Other possible uses are for muffins, scones and other quickly mixed, then baked, “break” like items.

1.5 TBSP Olive Oil + 1 tsp baking powder + 1.5 water = 1 egg

FRUIT: Info and recipes coming soon

1. Banana: 1/4 cup mashed banana is used to replace 1 egg; however, keep in mind banana does impart its own flavor, as well as its own sweetness to the recipe.
2. Carrot Puree
3. Pumpkin Puree
4. Applesauce: use 1/4 cup unsweetened applesauce to replace 1 egg.
5. Rhubarb: User 1/4 cup, cooked, purée, to replace 1 egg.
   
   

ARROWROOT:

2 TBSP + 3 TBSP Water = 1 egg

Some say this option isn’t the best, because of the flavor. That could be true, if you are sensitive to it, however, I am not. Now, about the flavor, remember teething biscuits? They were/are made from arrowroot too–but we aren’t using the cookies/biscuits for egg replacement, we are using the flour its self.

SIDE NOTE: As a quick side note, I also use a small portion, TBSP per TBSP, of Arrowroot as a replacement for wheat flour when making a standard Roux for gravy. People who have tasted my gluten-wheat flour version of gravy, versus the made with arrowroot gravy cannot tell the difference either in taste or texture. Also, it can be used as a TBSP per TBSP replacement for cornstarch. Further, when I’m out of Tapioca, I use it as a replacement for Tapioca, too. Which makes arrowroot super handy to have on hand, unless of course, you cannot tolerate the flavor. Everyone is unique.

Benefits of Arrowroot: 6 Reasons why Arrowroot is Good for You and Your Diet (biscuitpeople.com) and the WebMD version: ARROWROOT: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews (webmd.com)
Recipe for arrowroot biscuits: ARROWROOT BISCUITS – The Grain Free and Happy Kitchen

YOGURT

1/4 cup yogurt = 1 egg. If you are dairy free, or vegan, one tested and true way to use yogurt as a replacement is to use unsweetened coconut yogurt, soy based yogurt, or almond milk based yogurt.

INFO: The image of eggs at the top of this blog post is from Wiki commons. You can find the original image, commons statement and attribution details here https://commons.wikimedia.org/wiki/File:Egg_texture_169clue.jpg 

Shortcake (Coconut Flour)

This recipe is grain-free, low carb, can be made sugar free, quick and easy to whip up and is delicious! Eat it plain, as is, or served with your favorite berries or berry sauce atop, with or without whipped cream. Another serving suggestion is with chocolate sauce and whipped cream. Enjoy!

INGREDIENTS:

• 1/4 Cup coconut flour
• 3 TBSP melted butter, coconut oil, or other neutral oil
• 1/3 Cup JUST eggs vegan liquid egg replacement
• 3 TBSP sweetener (or about 6 stevia packs)
• 1/4 tsp rum
• 1/4 tsp cinnamon powder
• 1/4 tsp salt
• 1/4 tsp baking powder

METHOD:

1. Turn on your toaster oven (If using) to 400 degrees.
2. Meanwhile prepare a 6 muffin tin with muffin liners (or grease with butter, coconut oil, or other neutral-flavored oil)
3. Begin by mixing together in a bowl all of the dry ingredients. Make sure the mixture is well combined and none of the dry ingredients have lumps.
4. Stir in the melted butter or oil, as well as the liquid JUSTeggs brand egg replacement.
5. Mix well to combine.
6. Drop by heaping TBSP into prepared muffin tins. Distribute batter evenly between 6 muffin tins. Batter rises, but it doesn’t spread much, so spread it out evenly in the muffin tin before baking.
7. Bake until golden about 10-15 minutes depending on your toaster oven.

Various Serving Suggestions:

• This recipe yields 6 small shortbread portions. Those individual portions can be slit in half to stuff with , or top with, fruit of choice and cool whip/whipped cream. It makes a nice snack or dessert.
• Leave out the rum, cinnamon powder and sweetener; use olive oil in place of butter or coconut oil for a savory flavor. Pairs nicely with garlic or Italian seasonings.
• For portion control, you could bake for a shorter time, 12 mini muffins instead of 6 regular muffins.
• As is, this recipe tastes great as a short cake (with any fruit/juice and whipped cream).
• Top with cream cheese.
• Other topping ideas, besides fruit include just using whipped cream. And/or adding chocolate bits. Walmart carries a sugar free brand of chocolate bits. Or, you can make your own.
• Taste great at room temperature with some butter on it.
• Try it with sugar-free jelly or jam.
• This recipe is surprisingly quick and easy to make, with very little clean up. You can make it frequently.

Source: For this recipe, I looked at high carb recipes, gluten free recipes, and other online recipes which were similar to this one. Then I made up a hybrid type recipe without any of the allergens the folks I’m cooking for avoid.

Chocolate Keto Truffles

Recently I found a recipe online which was mostly allergen friendly, needing only a few substitutions for the crowd feed. See the original recipe below for the original author’s instructions and details. Below is the version and steps I did to make truffles.

INGREDIENTS:

• 8 ounces of full fat Cream Cheese (see Note)
• 1 Cup Cocoa Powder (see Note)
• 4 TBSP HWC
• 2/3 cup Confectioners Swerve
• 1 TSP cream de cocoa (optional)
• 4 packs sweet leaf Stevia
• Rolling Ingredient(s)
  

METHOD:

1. Measure out all of the ingredients in a mixing bowl. If you would like, use a blender or mixer and just add the ingredients directly to the bowl of your blender or mixer.
2. Use a scoop to get even portion sizes.
3. Roll in optional ingredients, as desired.
4. Place in air-tight container.
5. Refrigerate until desired.
6. Enjoy!

NOTES:

• CREAM CHEESE: This is lowest carb with a full fat cream cheese. This recipe works best if the cream cheese is at room temperature. Also, I dislike recipes calling for part of a package of cream cheese as the left over always spoils, so I adapt all recipes to use the entire brick of cream cheese.
• COCOA POWDER: The base of this recipe’s flavor comes from this cocoa powder. Use the best quality cocoa powder you can afford. Sift if necessary to ensure no lumps are in the cocoa powder. I have not yet tried this recipe with “black” or so called “oreo” cocoa powder, but I may try that next, and/or roll in it.
• HWC: While the original recipe mentioned the use of heavy whipping cream is optional, I chose to use it. Including it makes it great for when you need fat macros, for those who monitor fats, carbs and protein consumption.
• FLAVORING: use an extract if you aren’t sensitive to the corn-based alcohols in most extracts; or a drop of essential oil (Peppermint, or Tangerine, might be two nice ones) or an alcohol based flavoring (such as rum, cream de minte, cream de cocoa, etc) which blends well with chocolate.
• ROLLING INGREDIENTS: These are optional but make it easier to eat and tastier to to the eye, s well! Suggestions include using one or more of these: black cocoa powder, cocoa powder, finely chopped coconut, finely chopped nuts, cocoa nibs, food-colored swerve.
• SWEETENER: While any sweetener can be used, use something ground in a coffee or spice grinder if necessary, which is fine in texture as this won’t be cooked at all and grain-like sweeteners are crunchy in this recipe. The combo of Swerve (or any erythritol-based sweetener and stevia makes both sweeter. It also minimizes the “cooling” effect of erythritol. If the cooling effect of erythritol bugs you, try adding peppermint as the flavoring.
• TASTE: These taste exactly like what you’re expecting! They don’t set up well until they are in the fridge for a while. Personally, I wouldn’t eat one the same day I made it (except to taste and adjust for sweetness and/or add-in flavoring adjustments). After a day or two in the fridge, they are perfect. One satisfies your sweet tooth. You don’t need more than one. These could be frozen, and then thawed when you want a treat as portion control, with ease of availability (just not too easy!) 🙂
• INSTRUCTIONS FOR THOSE WHO HATE ROLLING TRUFFLES: These definitely do not taste the same if they are not rolled. Rolled they tasted like truffles. Rolling is not just an aesthetic effect. However, having said that, this is a lot like eating “frosting” from a can. If you’ve enjoyed frosting from a can on a spoon, or on graham crackers in the past, you will likely enjoy the flavor/texture of this as a substitute for canned frosting too.
• ORIGINAL SOURCE: Keto Chocolate Cream Cheese Truffles Recipe – Low Carb Yum This recipe, this author, and this website are all fabulous resources for those on Keto! Highly recommended source. I’ve followed the Low Carb Yum website posts for years and only modify the receipts for the allergen needs of those I cook for here.

Great Texture!

Cheesy “Faux-tatoes”

One of the most requested recipes I’ve made and others have enjoyed is Cheesy Potatoes. But not everyone can eat nightshades/potatoes or high-carb side dishes such as the original recipe for Cheesy Potatoes. Solution? Cheesy FROZEN Cauliflower Rice Faux-Tatoes.

Why use frozen cauliflower? Many brands (or fresh-made) rice cauliflower have a lot of flavor from the veggie. Whereas the frozen cauliflower is rather bland, by comparison, lending its use as a substitute for hash browns without the traditional cauliflower flavor.

What’s different? Frozen cauliflower is super moist compared to frozen potatoes. You’ll need to thaw and pat dry the cauliflower rice before using.

INGREDIENTS:

• 1 Pound Frozen Cauliflower Rice (plain)
• Pepper
• Celery Salt
• Shredded cheese
• Minced Onion
• 1/2 stick of butter

METHOD:

1. Thaw the riced cauliflower.
2. Pat the cauliflower dry with a clean kitchen towel.
3. Place mixture in bowl.
4. Mince onion and stir into cauliflower rice mixture.
5. Add celery salt and pepper. If you would like, add fresh or dried parsley. It looks lovely and adds nutritive value too. Stir well to incorporate.
6. Mix 1/2 of the cheese into the mixture. Smooth out in 9×9 (or 8×8) baking dish. Top with the remaining 1/2 of cheese.
7. Bake at 375 until cheese is golden brown.

NOTES:

This was still too moist. I had friends say it tastes exactly like the cheese potatoes I make. However, I wasn’t satisfied with the moisture content. I left the condensed soup out, to help keep nightshades and carbs out of this recipe (and make it gluten free too) and also because I thought it would be too moist with condensed soup included. It turned out to be a bit moist/runny even with removing the soup. It could use another spice or two, which can compliment your main dish. Such as “Old Bay” if you are enjoying fish, garlic with just about any main, or any other favorite spice(s) and/or blend(s) of choice. Next time too, because of the moisture, I think I will try using dried minced onions from the spice aisle instead of freshly minced onion. This recipe can easily be doubled and baked in a 9×13 pan. Could be eaten as is, or enjoyed with a dollop of sour cream and a snip of chives along side.

Poultry Seasoning

This is a vegan spice mix, you can make at home. There is no poultry in poultry seasoning. This is adjusted to remove allergens specific to the people I am cooking for.

INGREDIENTS:

• Celery Salt
• Ground Black Pepper
• Parsley
• Onion Powder (adds browning, without sugar)
• Sage
• Thyme

METHOD:

Place the spices, in relatively equal amounts into a bowl or jar. Mix. Store in air-tight container.

NOTES:

Great by itself, sprinkled on poultry before baking, added to breading (flour, arrowroot, chickpea flour, etc) in a bag for a shake-n-bake style seasoned coating, or in vegan meat substitute recipes.

Works great for Turkey Nuggets!

Brioche Burger Buns (Conventional)

Homemade burger buns sometimes just do not stand up to all of the juiciness of burgers. If you are looking for a conventional bun that can handle even the juiciest of burgers without falling apart, then this is your recipe.

INGREDIENTS:

• 1 Cup warm water
• 3 TBSP warm whole milk
• 2 tsp yeast
• 2.5 tsp sugar
• 3 cups flour
• 6 TBS Vital wheat gluten
• 1/2 extra flour for rolling (or use olive oil)
• 2.5 TBS room temp butter
• 1.5 tsp Real Salt (omit if using salted butter, above)
• 2 large eggs
• (optional) sesame seeds and/or everything bagel spice

METHOD:

1. In a glass liquid measuring cup combine the warm water, milk, yeast and sugar. Stir. Allow to rest for 5 minutes until it starts to foam.
2. Into your stand mixer, place in the two flours, butter, and salt. Using the mixer, beat until you can no longer see lumps of butter.
3. Add to the stand mixer bowl the water/yeast mixture and one egg. Beat using the batter attachment for 10 minutes on medium speed. This dough will be sticky but will form together into a ball towards the end of the 10 minutes. Do not shorten mixer time.
4. Cover the dough ball in the mixer bowl with a clean towel. Leave to rise in warm room until doubled in size. (1-2 hours)
5. Line a baking tray with parchment paper or a silicone mat.
6. Tip out the dough which has doubled in size onto a floured cutting board.
7. Punch out the air.
8. Cut the dough into 8 even pieces. (Approx 3.4 ounces each)
9. Flatten dough in hands (use flour, if needed). Pull the edges of the flattened dough piece towards the center until you have a rounded bun shape. place on the prepared baking tray, smooth side up, pinched side down. Cup the dough ball in your hands to shape and add a bit of height.
10. Repeat this dough-ball shaping technique for each of he remaining sections of dough for a total of 8 buns on your tray(s).
11. Place an inverted cup on each end of your bun tray(s), not touching any of the buns, and then cover with a clean towel. The cup keeps the towel from sticking to your dough as the buns rise. Allow the buns to rise 1.5 to 2 hours, or until double in size (reshape if necessary).
12. Preheat oven to 400 degrees.
13. Brush tops of buns, if desired, with beaten egg (or melted butter). (Optional:) If desired, top with either sesame seeds o r everything bagel spice.
14. Place in preheated oven.
15. Bake 15 minutes.
16. Remove from oven.
17. Allow to “counter top bake” for an additional 15 minutes. This step is important or the center of your buns will be under-cooked/doughy.

NOTE:

These are delightful! The original source recipe includes info about freezing, serving, storing these. I found this recipe on Pinterest and the source of the recipe is: https://www.kitchensanctuary.com/soft-light-brioche-burgers-buns/ One conventional roll, according to the original blogger’s post is about 7 net carbs. If you’re IF and/or OMAD this recipe may even figure into a low carb diet, despite being a conventional recipe. If so, it is well worth the occasional 7 net carbs (especially since it can be frozen).

FREEZING CONVENTIONAL BREAD:

Eur J Clin Nutr 2008 May;62(5):594-9. doi: 10.1038/sj.ejcn.1602746. Epub 2007 Apr 4. The impact of freezing and toasting on the glycaemic response of white bread.

NOTE: I followed this recipe to prepare the strong bread flour adjustment to this recipe.

See this post for a conventional Bread Flour recipe.