Before I’ll start posting crazy Halloween recipes, I want to give you quickly two extremely easy recipes for good old meatloaf in a mug. The first variation of these one-pot one-serving wonders is simple and tasty, and the second variation is really exciting! Have you ever thought pumpkin meatloaf with exotic, warm spices? Believe me, it’s a success! Pumpkin also makes the meatloaf juicy and moist. Both variations are egg-free, and the pumpkin meatloaf is also dairy-free.
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Here is a fascinating (and satiating!) option for those who are after porridge or oatmeal for breakfast but are lacking proper gluten-free and ketogenic oatmeal recipes. This sweet, creamy and rich breakfast “porridge” keeps you satisfied for hours. (NB. There is a dairy-free version at the end of the post!)
This creation is quite close to scrambled eggs, but grainier, creamier, and sweeter. In fact, when spiced with cinnamon, it resembles rice porridge that we eat here in Finland during Christmas time. It also reminds me of Milchreis (“milk rice”), that Germans eat any time.
If your daily quota of carbs allows, top this porridge with berries or slices of apples or peaches. Berries are highly recommended because of their valuable nutrients.
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Flat bread, focaccia, deep pan pizza crust… use this batter as you wish to create your personal culinary heaven! This bread or crust is soft, fluffy but firm, and it holds extremely well together. It’s also quick and easy to make and bake.
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Here is my take on gluten-free low-carb crepes. I developed this recipe from scratch, mainly because I wanted to satisfy my everlasting need for research and development — and of course to create as palatable result as possible.
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Crrrrrunch! If you love some texture and crunch in your salad, then this super crunchy salad is sure to please you and your palate.
This rich low-carb salad is a great alternative to potato salad. Leek gives piquant taste and fresh spring color. Nuts provide texture and crunch together with the main ingredient, raw cauliflower. Sour cream is a perfect sauce and it ties the tastes and textures beautifully together.
See “Tips for Variation” in the end of the post how to get even more spring and Easter colors to this salad!
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Here is a simple, Greek-style recipe I developed last week. In fact, I’ve had the idea of these burgers on my mind for a very long time, and now I finally wanted to try out how the burgers will turn out in practice. After some fine-tuning they tasted so good and my family was raving about them, so I thought the recipe is worth publishing. Hope you like these burgers as much as our family does!
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For a very long time I’ve fancied some low-carb pumpkin pie. Something comforting, rich and custardy, garnished with a dollop of whipped cream to perfect the palatability.
After numerous experiments I finally managed to create a recipe with which I’m completely satisfied. I hope you find this sugar-free pie as sweet and enjoyable as I do!
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This delicious one-bowl bread is a great option when you want some soft, fresh bread quickly and don’t want to put too much effort into making it or use any machinery.
The bread is simple to convert to dairy-free. More of that and also some fascinating tips and photos from my Halloween birthday party in the end of the post.
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One could have thought that after developing recipes for sugar-free raspberry jam and strawberry jam creating a recipe for blueberry jam would have been easy as pie. But no, that would have been too simple. Achieving the right taste was easy, though, but the perfect texture needed some research and development.
Because a mere jam recipe would have been a bit too plain, I’ve included a recipe for magnificent blueberry jam filled muffins in the end of the post as a bonus recipe. Enjoy!
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Luscious Low-Carb Lavender Lemon Bars — that is a lengthy name! I just wanted to choose as describing name for these extra delicious and extra tangy tidbits as I could. Actually, I wanted to include the word ‘little’ there as well, but that would have been an overkill. Moreover, you can cut as big or small bars as you want to. I think I prefer small bars anyway, since these delicacies are heavy stuff what comes to both taste and richness.
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