Low Carb Flax and Pecan Bread

 

Yield: 1 loaf

         

Ingredients:

                                                                                 Sugar       Fiber

            1/2 cup             water                                     0g            0g

            1                      egg                                         0g            0g

            1 tablespoon     butter                                    0g            0g

            2 tablespoons    Splenda                               6g            0g

            1/3 cup             ground flax seeds                  0g           10.6g

            1/4 cup             ground pecan nut meal         1.32         2.68g

            3/4 cup             gluten flour                             0g            20g

            1 teaspoon        dried yeast                            0g            0g

            1/4 teaspoon     salt                                        0g            0g

            2 teaspoon        sugar for the yeast                0g           0g

                                                              Total            15.32g     33.28g

If you cut the bread into 11 slices then per slice        1.39g       3.03g

            Mix the sugar, salt and yeast in the water that has been warmed between 104 and 110 deg. Stir the yeast mixture gently and let the yeast work on the sugar water for 10 minutes. The yeast will consume part of the sugar reducing the overall carbs count even lower. Do not leave the sugar out of this recipe, because the carbohydrate count is so low the yeast will not be able to grow and multiply.

  

Combine ingredients into the bread machine and select dough. I use my bread machine to mix, knead and do the first rise. You could let the machine do the complete job.

      My wife picked up this bread machine at a local thrift store for only $10. We have been using this machine for a few years now. If you find one in a thrift store that you like, plug it in before you buy it. If the display panel works, test the unit by selecting dough. If the dough paddle starts to work the machine should be in good working order. Most of these bread machines are not used much by the first owner.

          Remove bread dough when the machine is done. Place dough on floured workbench. I use regular wheat flour for the workbench. Work the dough and form a log just a little longer than your bread pan. 

         

      Place the dough log in the bread pan and tuck the ends under forming a nice smooth top. Let the bread rise in a warm place until double. Place the bread dough into a cool oven and then turn on the oven. As the oven comes to temperature the bread will continue to rise.  Bake the bread in a 350 deg oven for about 40 to 50 minutes. Check the bread after 35 min. Ovens very. When done, turn the hot loaf out onto a cooling rack. Enjoy when cool but still hot enough to melt butter. Use a serrated knife to cut the bread.

           

Note: This bread is very good and it comes close to real multi-grain bread. The amount of gluten in the gluten flour can very from one brand to another. I use NOW Gluten that has a gluten level of 70%. If the gluten flour that you use is higher or lower you may need to adjust the level of gluten flour in your batch of bread.

Baking with Fresh Pumpkin

            Cut the pumpkin in half and discard the stem and stringy pulp.

 

           

 

In a shallow baking dish, place the two halves face down and cover with foil

 

Bake in a preheated 375 degrees F oven for about 1½ hours for a medium-sized pumpkin, or until tender.

            Once the baked pumpkin has cooled, scoop out the flesh and run it through your food processor.

If your pumpkin puree looks a little watered down you can hang it over your sink in several layers of cheesecloth. If you want to make the puree smoother, try putting it through a sieve. However I  use mine with out the sieve or cheesecloth.

          

            Most will tell you than the best pumpkin to make pies with is called a sugar pumpkin. But I find that the jack-o-lantern works just as well, if you pick the pumpkin in the 8 to 10 pound range. The larger pumpkins have too much fiber and can be stringy.  Also the sugar pumpkin is raised for sweetness AKA sugar contain.

Try this low carb Punkin Pie

Pecan crust Pumpkin Pie

For Two Pies

Pecan Crust                                           
                                                                          Sugar                 Fiber
    6 Tbs          Melted butter                               0 gram               0 gram
    1 1/2 cups   Pecan Meal                                 3.96 grams         8.04 grams
    1 1/2 cups   Splenda                                       12 grams            0 gram
    1/2 tsp        Salt                                              0 gram               0 gram
    1/2 tsp        Ground cinnamon                         0 gram               0 gram             
                                        Per Pie    Sub Total     15.96 grams       8.04 grams   


Pie Filling

    2 1/2 cups     Sugar free pumpkin filling           10 grams            12.5 grams
    1 cup            Splenda                                      5.33 grams        0 gram
    1 1/2 Tbs      Pumpkin pie spice                       0 gram              0 gram
    1 2/3 cups     Heavy cream                               0 gram              0 gram
    3                   Eggs                                           0 gram               0 gram
                                         Per Pie    Sub Total    15.33 grams       12.5 grams
                                         Per Pie           Total     31.29 grams      20.54 grams


       If you cut the pie into eight slices then each slice has 3.9 grams of sugar and  2.6 grams of fiber.

  Note: One cup of Splenda has 160 grams of sugar  and one cup of sugar has 200 grams of sugar.
                      

                                        

Topping

    Sugar free Whipping Cream recipe



Directions

Preheat oven to 350 degrees F

Crust
     Mix all crust ingredients together in a small bowl. Press it evenly into the bottom of a nine inch pie pan. Bake for 6 minutes. Remove pecan pie crust from oven.

























Filling

Preheat oven to 425 degrees F


    Place all filling ingredients in a medium bowl and mix well with a wire whisk. Place a large spoon in the pie pan and pour the filling on the spoon to keep from disturbing the pecan crust.
    Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test if it is done, stick a toothpick in the center; if it comes out clean, the pie is done. Chill before serving.

Topping

1 cup heavy cream
1/3 cup Splenda
1 tsp Sugar free vanilla extract

    Whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. A can of sugar free whipping cream works just fine, or dust the top with some Splenda.

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