As you all I know, I’m from the States originally. I haven’t met an American yet that doesn’t love their cornbread – it’s not just a southern thing either! Well I have to say it is something I really miss and have tried to replicate it a few times. This time I just set out to make a nice coconut muffin I could have for breakfast. Amazingly, they turned out to be a very good stand-in for corn muffins! Mine are quite a cornbread yellow because the yolks of my eggs are deep orange. If your yolks are pale, your muffins will be too.
Now you can change up this recipe by adding shredded cheese and jalapenos – more of a tex-mex corn muffin. You can reduce or increase the sweetener, or add other flavourings. Have fun and enjoy! (Now where did I put that bowl of chilli?)
Low-Carb Coconut muffins (Cornbread style) - Kim's Club
A cornbread type muffin with a mild coconut flavour - a great accompaniment to chili. or just to enjoy with a pat of butter and a good coffee!
Author: Kim's Club
Recipe type: Cakes & Muffins
2 Tbsp, Organic Coconut Manna
½ cup, 120g GreekYogurt
1 tsp(s) Salt
2 tsp(s) Baking Powder
1 tsp(s) Vanilla extract
⅔ cup 62g Coconut Flour
¼ 55g cup powdered Natvia icing sugar style(or sweetener of choice)
2.50 fluid ounce, Almond Milk - Unsweetened
1 tbsp Apple cider vinegar
Preheat oven to 190C, 375F, Gas mark 5.
In a medium bowl warm the coconut manna until very soft. Beat in the yogurt, vanilla and eggs. Add the dry ingredients, mix well and finally add the almond milk to make a thick, soft batter.
Fill muffin cups ⅔ full. (I use a deep silicone muffin tray, you can use any muffin tray but grease well first or use muffin papers. My deep muffin tray - like a popover tray - makes 8 servings, if using smaller you will get more, they will cook faster and the stats will change.)
Bake for 25-30 minutes depending on your oven, until a toothpick comes out clean.
I wanted to wait til I made this again to get better pics but I felt I would be doing you all a disservice by making you wait – this recipe is that fabulous! I am purposely being slightly vague about measurements because you are all over the world with different sized containers and honestly, a few ozs either way won’t affect this recipe. I can’t take credit – my daughter returned from a trip to Washington DC and said this was a popular dish. She recreated for me! DO try it – it is dead easy and so delicious. Take it to a party and everyone will adore you! Try making my low-carb cheese crackers: http://kimsclub.co.uk/?p=478 or my low-carb tortilla chips: http://kimsclub.co.uk/?p=501 to serve with it.
I listed servings for 8 – which is greedy because this is a very rich dish. (Perfect LCHF) We made it for a party of 10 and it served that many fine.
Creamy, chunky, cheesy, bubbly artichoke and crab dip.
Author: Kim's Club
Recipe type: Appetiser/party food
1 pkg of cream cheese (I use Lactofree but any good creamy cheese such as Philadelphia will do)
1 container of fresh white crabmeat (about a cup)
1 container of artichoke hearts, drained (I use grilled artichokes in olive oil but it isn't necessary - just buy the best you can get) about a cup
Fresh grated cheddar cheese (about a cup)
Fresh lemon juice
Season to taste - if you can get Old Bay seasoning ½tsp is very good. Otherwise salt, pepper and a bit of paprika.
Preheat oven to 400F, 200C, Gas mark 6. Finely chop the artichoke hearts and mix into the cream cheese along with the crab. Add half the cheddar, a squeeze of lemon and mix well. Season to taste and put into a small oven-proof baking dish. Sprinkle remaining cheddar on top. Bake for 15-20 minutes until bubbly and turing golden. ....and YUM!
This recipe is very rich - I put 8 servings, but it will probably serve more. We made this for a family party of 10, (with other nibbles) and were fine.
So yesterday I was fiddling around with the idea of making a low-carb bagel! Ha! This is NOT a bagel! BUT what happened was the best biscuit/scone thingy I have had yet! So excited, I ate two! (Quite high in fibre – I recommend you stick to one at a time) This has such good flavour and crumb, I think I will revamp my cinnamon rolls and cheese rolls with this recipe. If you are Paleo, then feel free to eliminate the peanut flour and switch the yogurt with coconut cream or plain coconut yogurt. It won’t have such a ‘wheaty’ taste though.
Mix dry ingredients together, in a separate bowl mix the wet and then add to dry. Mix well with electric mixer and let sit for a couple of minutes. Mixture will thicken. Divide into 8 biscuit shaped mounds on baking parchment.
Bake for 25 minutes or until golden brown and cooked through. Serve warm, or split and toast when cool. Can be reheated. Will keep in airtight container a couple of days or in the fridge for about a week.
Lovely globe artichoke, simmered with herbs and spices.
Author: Kim's Club
Recipe type: light meal/side dish/starter
Globe artichoke -1 per person
1 bay leaf
1 clove garlic
6 whole cloves (spice)
Prepare the artichokes: If the leaves have spiky ends, trim tips with scissors. (This was always my job as a kid!). Cut stem off at base so the artichoke will sit.
Take a large pot (large enough to sit the artichokes in, base down, with a lid), add bay, clove and garlic, then artichokes. Fill with water halfway up sides of the artichokes, put lid on and bring to a simmer.
Simmer about 40 minutes for medium size artichokes, or until a leaf can be pulled away easily.
Serve with melted butter, mayo, hollandaise or any dip of choice. Pull leaves, dip in sauce, scrap flesh from base of leaf with teeth. When you get to the centre, remove small leaves and scrap the hairy choke from the base with a knife or spoon and discard. Slice the meaty base and dip...mmmmmmm.
Great diet food - low calorie (depending on dip!), low carb and labour intensive so you feel you are having a real meal! Also very good for the digestion.
Lovely, creamy mushroom soup - lovely for lunch with a cheese biscuit and side salad or as a starter for a dinner party!
Author: Kim's Club
Recipe type: Soup
250gm/9oz Chestnut mushrooms
600ml/20fl oz. unsweetened almond milk
1 vegetable stock cube (I use Kallo organic)
1 clove of minced garlic (you may substitute a shallot or use both if preferred)
¼ tsp white pepper
*100ml/3.5fl oz. soya cream (I use Alpro: no GMO and no rainforest harvesting)
*(Some people will not eat soy. You can substitute soy cream with extra almond milk and a bit of ghee for creaminess - or omit ghee for lower fat/calorie (6.8g fat). OR if you eat dairy use proper cream.)
Roughly chop all but 6 of the mushrooms and add to large saucepan with the rest of the ingredients. Simmer about 10 minutes until mushrooms are tender. Blend until smooth. (I use a stick blender but you can also use a food processor).
Slice remaining mushrooms and add to the soup. Heat through and serve.
(Will serve 4 as a starter/appetiser - just cut the nutrition info in half)