At the end of lunch, my husband said he had a longing for Bakewell Tart , so I called his bluff with this. It make 4 in separate ramekins or mugs.
75 gm butter Or vegan equivalent 2 eggs 75 gm brown sukrin or fibersugar 1/2 tsp almond essence 75 gm ground almonds small teaspoon baking powder 75 gm ultra fine fiberflour few tabs of cream cheese, almond cream cheese plus milk, or just of dairy cream.
low carb Raspberry jam eg carbzone , or real jam
melt the butter, beat in eggs , Sukrin and essence. Add remaining ingredients , and beat to mix well. minus the jam. put half a tab or more jam at the bottom of each of 4 ramekins , add half the mixture divided. Add another half tab of jam to each And put the rest of the mix on top. Microwave the ramekins or mugs in twos , on full, for 3-4 minutes and let cool for a few mins. sprinkle with toasted almond flakes and serve with cream if you want to.
My husband felt it was a very honourable effort at the best bits of a Bakewell tart and took 10 minutes in total.
I am wondering if anyone has made an attempt at breakfast cereal of crispy topping, or thought about how this might be done? I am wondering if a fiber flour crumbled crumble , baked very slowly , with some nuts and seeds might work. incidentally I have been great meringue with aquafaba , caramelised fibersugar, and agar.
I usually make Mary Berry cupcakes so I thought I would have a go at adapting the receipe for UF fiber flour and fiber sugar. i had to work out how much extra baking powder to add as the receipe uses SR flour plus baking powder, assuming UF flour is “plain flour” 3 eggs (175g or greater weight with shells on) 175g butter 175g UF flour sifted 175g plus of fiber sugar I tasted the uncooked mix until I thought it sweet enough 1/2 tsp vanilla essence grated zest of 1 lemon 2 and a 1/4 tsp baking powder double cream let down with water mixed it all up in a bowl with electric whisk and then loosened mixture off with as much of the double cream/ water mix until it resembled my normal sloppy cup cake mix fan oven 160degrees made 13 cup cakes about 55 to 60 grams uncooked mixture per paper cupcake case ( I use an ice cream scoop to fill cases) took about 25 mins for skewer to come out clean when cooled I made a frosting from philly cheese, Sukrin mellis (Sukrin icing sugar substitute I needed to use up! Fiber sugar probably works great too) and double cream and lemon juice just whipped with electric mixer and adjusted sweetener to taste there are lots of frosting receipes out there so just adapt your own favourite. piped on frosting and consumed, have to say when you are in need of a cupcake these hit the spot, they come out well risen and just sunk a little with cooling but were very moist and cooked through, not at all dry.