September 28th, 2014 |
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I’ve made wheatless pancakes that incorporate flaxseed for a long time, but earlier this week, I wanted to see if I could make decent pancakes from flax with no added grains. They turned out really well. Here’s the recipe.
- 1 cup ground flaxseed
- ¾ cup heavy cream
- 4 eggs
- 2 tsp. vanilla extract
- about ½ cup of unflavored whey protein powder, or enough to contain 36 grams of protein (I recommend Jarrow Formulas Whey Protein; if you use this brand, it’s two scoops)
- ½ Tbsp. baking soda
- ½ Tbsp. baking powder
- 1 tsp. salt
- ¼ cup sweetener (optional)
- butter, coconut oil, or bacon grease for the skillet
Beat eggs; combine with baking soda, whey, and vanilla, mixing until whey and baking soda are fully incorporated. Mix in flax, salt, sweetener, and baking soda, continuing to mix until no lumps remain. Let the batter rest for ten minutes or so while warming up a large skillet over medium-low heat.
Grease the skillet and add batter to make pancakes; 2 Tbsp of batter will make about a 4″ pancake. Turn pancakes after bubbles begin to form on the uncooked side and the edges just begin to peel away from the pan.
The resulting cakes are high in protein and fiber and — unlike the product of many grainless batter recipes — they taste great, not like some bizarre simulacrum of a pancake.
Makes 24 4″ pancakes, each with 72 kcal, 5.7 g fat, 1.7 g total carbohydrate, 1.3 g fiber, and 3.7 g protein. (Note that these figures assume no sweetener; your mileage will vary depending on what kind of sweetener you use.)
September 4th, 2014 |
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My cousins came up with a new family holiday a few years ago, in which we commemorate my paternal grandparents’ anniversary by making chocolate baked goods. I don’t make or eat a lot of baked goods, but I loved my grandparents and do enjoy dark chocolate. So this year I actually made something: a chocolate cheesecake.
I almost always use ratios (rather than recipes) to make custards, sauces, and batters, but I wrote this out for the benefit of people who don’t like weighing things. Since cheesecakes are essentially custards, we’ll start with the basic ratio for a custard, which is two parts liquid to one part eggs. The liquid for our recipe is a combination of heavy cream, cream cheese, and whole-milk ricotta.
Here’s what you’ll need:
- 1 pound cream cheese
- 1¾ cups ricotta
- ⅓ cup heavy cream
- 8 extra large eggs (2 oz each)
- ½ cup sugar or equivalent sweetener (I used xylitol)
- ½ cup unsweetened cocoa
- 2 Tbsp vanilla
- a pinch salt
Bring all ingredients to room temperature (or close to room temperature if you have a powerful mixer or blender).
Preheat your oven to 500º F.
Blend or mix all ingredients together, and then put the custard mix into a 8- or 9-inch greased springform pan.
Put the pan in the hot oven for 8-10 minutes. The top of your cake will turn brown all around. Turn the temperature of your oven down to 200º F and let it cook until the temperature in the center of the cake is 150º F; this will probably be a little less than an hour, but allow more time depending on your oven. Remove the custard and let it cool slowly on the counter for about an hour before refrigerating several hours or overnight.
I adapted the variable-temperature baking technique from this recipe, but if you don’t care about a NY-style browned top, you can also make a baked custard by putting the pan in a water bath at 300º F. Allow a couple of hours to cook but otherwise proceed as above.
Makes 12 servings, each with 308 kcal, 23 g fat, 14 g carbohydrates, and 12 g protein.