In response to earlier post, I made a gluten free, lower carb, good for diabetic substitute for apple upside down cake, with warm butter sauce. It came out a cross between an apple pancake, and the apple cake. Since I have Asian Pears coming out of my garden, I used those instead of apples.
Core and slice the fruit in a pan like this. I added coconut oil, and Brown rice syrup, and cinnamon, then baked for 10 minutes at 400 F.
While that’s cooking, warm 1/2 cup milk, and 2 eggs to room temp, by placing them in a warm water bath.
Mix 1/4 cup rive flour, 1/4 cup coconut flour, the milk, 1 tsp. vanilla, and sweetener of choice (Stevia for me). Beat eggs, then add to mixture. Don’t over beat, just enough to mix it. Pour over cooked pears. Bake 400 until browned, about 18 minutes.
While that is cooking…
Blend over low heat, 1 stick butter 2 TbLs. Flour, when the butter is melted, SLOWLY add 1 cup of boiling water, cook until thick. Add sweetener of chioce, and a sprinkle of Nutmeg.
Note: If the heat is to high, or you add the water to fast, it will break.
If you put some effort into eating low carb, it can be very good food! I buy organic rotisserie chicken. This time I used some of the breast meat for Chicken Ceasar Salad, with homemade dressing, capers, and olives. No croutons.
Second dish, curry chicken salad. I pulled the chicken off the bones, and put it in the food processor with celery (onion would also be an option, or scallions would even be better!), add mayo, and curry powder. I topped it with fresh sprouts (I sprout them…another blog).
The salad is also my recipe. I use broccoli slaw. The dressing is mayo, cider vinegar, and a sprinkle coconut sugar. I book bacon, and then chopped onion in the bacon fat. That gets added to the slaw, and then I topped it off with pumpkin seeds, sunflower seeds, and sliced almonds.