Low carb scones for breakfast

This morning I was enjoying a slow start, and I decided to treat myself to home made low carb scones for brekkie. The recipe came from one of my Norway-treasures: The cookbook "Frisk med lavkarbo - 100 oppskrifter" by Norwegian  doctor Sofie Hexeberg and Gunn-Karin Sakariassen , currently not available in English (that I know of). 

Ingredients

80 g butter

120 g cheese

4 large eggs

120 g almonds

120 g walnuts

1 teaspoon baking powder

Olive oil 

Procedure

Coat a muffin tray  or large muffin cups with olive oil. 

Melt the butter, grate the cheese and whip the eggs lightly. 

Grind almonds and walnuts in a food processor. 

Add butter, cheese, almonds, nuts and baking powder to the whipped eggs and mix. Add a bit of water, should the batter feel too dry. (I didn't need to). Spread the mixture in a tray or muffin cups. I used a tray as shown in the photo below, and got 12 scones. 

Bake on 180 degrees C for 15 minutes. Then let the scones cool down before removing from the tray or the muffin cups. 

According to the authors, the scones are well suited for freezing. They may be kept in the fridge for 2-3 days, but apparently taste best when freshly baked or when heated up after being frozen. I can foresee this recipe going on repeat in my kitchen: SO yummy, and the scones will work for both breakfast, lunches or as a snack on-the-go. Next time I'll double the recipe and freeze most of it. 

I had mine with a bit of sugar free jam this morning, but they are probably even better with butter and cheese. 

The authors suggest adding bits of bacon, cooked ham or some spice to the batter for a bit of variation, and I might try that next time. 

Almond sesame crackers

These crackers have become a favourite of mine. They are perfect for breakfast, and also work nicely with a cheese-platter and some wine. I’ve been having them for breakfast quite frequently the last couple of months. Three of these with some brie and butter on, and I’m full until way past lunch-time.  I found the recipe at Linn’s blog, www.linn-sin-verden.blogspot.com.

Ingredients

250 ml ground almonds (or if you ground your own, use about 200 ml of whole almonds)

100 ml sesame seeds

2 eggwhites

½ teaspoon salt

1 teaspoon sweetener, I use erythritol

2 teaspoons psyllium husk fibre

Procedure

Heat oven to 180 degrees C.

Combine all ingredients in your mixer and mix for half a minute or so.  Then form round balls which you then squeeze flat on a baking paper.  Moisten your hands with water beforehand;  it makes it easier to form the crackers.  This recipe gives me 8-9 “breakfast-sized” crackers, but if you are making these to have with wine and nibblies, they can be made smaller as well. They also taste nicely with some sea-salt tossed on top right before they go in the oven.  Bake for 20 – 25 minutes depending on size.

Enjoy! 

This is how my breakfast looked like one morning. I had actually been a bit  too optimistic with the amounts of food on my plate, I couldn't finish it all... 

LCHF breakfast rolls

My favourite Norwegian low carb blogger, Lena Beatrice on  www.lenabeatrice.net has written her first cookbook. Through the last year and a half I have found so much inspiration on her amazing blog. So of course I had to get her book! This amazing author personally mailed me the book all the way from Norway to Australia! Even with a very nice dedication and her autograph! Lena has lost 45 kgs following LCHF, and - like myself - she has found LCHF the solution for staying slim for life!

What I love about her cooking - and her book as well - is that the recipes are simple: Just yummy everyday foods with ingredients you can find in most food stores.

I thought I'd share her recipe for breakfast rolls: They are a bit oopsie-like and SO yummy. Enjoy!

4 egg whites
25 g almonds, grounded
25 g sunflower seeds, grounded
25 g linseed
25 g sesame seeds
1 teaspoon  baking powder
1 pinch of salt

Beat the egg whites stiff. Carefully turn in seeds and almonds. Use a spoon and place into four little piles on a baking tray covered in baking paper.

Bake on 175 degrees at the bottom shelf of the oven for around 20 minutes.

Nannah's crispbreads

Nannah has been active on a Norwegian low carb forum for years, and she is wellknown for her amazing recipes. Her low carb crisp breads are a hit among Norwegian lowcarbers. This recipe is so good that it deserves to be made available for the English-speaking world, so I decided to post it here on my blog. Nannah has now started a low carb blog, where she posts recipes and photos of all her wonderful LCHF food creations. Have a look at it here, and use google translator: 

http://hanseloggretel.blogspot.com.au/2011/06/nannahs-knekkebrd.html

200 g sunflower seeds 

50 g linseed

50 g sesame seed

50 g natural bran

2 tbsp (the 15 ml size) psyllium husk fibre

1/2 teaspoon salt

1 tbsp erythritol 

500 ml water

Stir ingredients together.  Let the dough sit for 10 minutes for the psyllium husk to swell. Spread the mass on two baking trays covered with baking paper. Use a pizza wheel to divide into squares.  Bake on 160 degrees C for 1 hour 10 minutes, both baking trays in the oven at the same time. Let the trays switch place twice during the baking time, as well as turning the trays around once. 

Each crispbread should have less than 1 grams of carbohydrates (based on 32 plates)

The crispbreads tastes wonderfully when served with some butter and cheese. Can be eaten for breakfast, snack or even lunch.