American Pancakes

After about 5 attempts of trying to make bread in my bread maker with fine fiber flour I finally had success. I have had a bread maker for a long time its a Panasonic SD-2500 model. I used the Gluten Free Fibre Bread Mix menu. First of all I used my measure jug and put 50ml of warm water, then put 3 tsps of yeast and then covered it with sweetner, (canderel). I left it for about 15 minutes. If you do not see it interact and ferment slightly try again as you may waste a lot of flour like I did. Put the flour into bread maker first then add a little bit more sweetner if desired. Then I added 1/2 a tsp of baking powder (I don't know if it made a different but was determined to make it rise). Tsp of apple cider vinegar. 2tbsp of EVOO. I added the yeast mix and 150ml hot water from kettle. 200ml cold water. Try to cover all the flour with the water. It took 150 minutes and as soon as the breadmaker beeped I took the bread out instead of waiting on it to cool down. This made the crust less chewy. My family loved this bread as much as they did when I used to make my old recipe with heaps of sugar. I sliced the bread up with my bread slicer and froze it in individual bags so I could have one slice a day and it tastes as fresh as the day I made it.

Missed crackers on keto so here are two different thickness crackers made with parmesan, rosemary, cheddar and of course ultra fine fibreflour. Used a pasta maker to roll them out. Tried with cream cheese and with cheddar and they were delicious. Will see how well they last and retain crispness and update on site. Have updated with recipe. I don't generally measure ingredients so had to go back and work out how much I used of ingredients and measure them to put them up on site. Also problem with no numbers left on oven :( Ingredients: 100g ultra fine fibreflour 28g parmesan (finely grated) 30g mature cheddar cheese (finely grated) 20g butter 1/2 tsp garlic powder 1/2 tsp onion powder 2 tsps of fresh rosemary (cut up finely) 1 tsp fresh thyme (cut up finely) 1 tsp dried oregano salt (1/4) tsp 1/2 tsp mustard powder Mix all dry ingredients in a bowl set aside. Cut up the butter into small pieces and add to dry mixture. Rub between fingers until butter is incorporated rather like crumble topping. Add small amounts of water until you have a firm dough. Knead for a few minutes. To get a really crispy texture the dough needs to be extremely thin. I used a Marcato 150 Atlas pasta maker but any pasta maker will do. Cut dough in two. Treat as you would pasta, flatten, flour and put through 0 setting of machine, flour again and repeat through to mark 6. This will give you a very thin piece. Use whichever cut out tool you have, I used a metal ring and a fluted edge smaller one. Use fork and mark centres then add any seeds you wish as topping. For larger crackers (in picture) I used 0 to 4 setting. Lightly grease two baking trays and arrange on tray. Place in oven on moderate setting for around 15 mins. Turn tray half way through cook time. Turn up heat towards the end just to brown but only for couple of mins. I have a fan assisted electric oven but the numbers are partially rubbed off. Have tried to find online but without success. I think it may be 125 fan assisted, 145 C, 280 F. I made a version of these a couple of months ago but rolled out dough with rolling pin. They were tasty but didn't have the snap the others do. Out of all the thinnest could pass, in flavour, for the cracker thins that are being sold.

I am a huge fan of the I Breathe I’m Hungry website for low carb recipes, everything I have made from the site has turned out exactly as stated and very tasty. I have made this recipe before but thought I would give it a try using fibre flour. I am pretty certain you could use all fibre flour but I used a mixture of flours. The result is a yummy autumn cake which can be a really good on the go breakfast as well. We are currently on the boat sitting out the rain so I needed something to occupy me, it is a little bit “faffy” but well worth it. FOR THE CAKE: 6 Tbsp butter 1/3 cup Erythritol sweetener or sweetener of choice 2 eggs 1 tsp vanilla extract 1 tsp ground cinnamon pinch of salt 1 /4 cup almond flour 3/4 cup ultra fine fibre flour 1/3 cup coconut flour 2 tsp baking powder 1/4 tsp xanthan gum 1/2 cup unsweetened almond milk FOR THE APPLE STREUSEL LAYER: 3 Tbsp butter 1 cup granny smith apples, peeled and chopped into 1/2 inch pieces (About 2 small ones) 1/4 cup Erythritol sweetener or sweetener of choice brown sweetener is particularly nice 1 tsp ground cinnamon 1/2 cup almond flour 1/4 cup ultra fine fibre flour 1/4 cup walnuts, chopped pinch of salt The original recipe comes out about 5g net carbs per portion so probably a little more with the fibre flour. INSTRUCTIONS TO MAKE THE CAKE LAYER: Cream the butter and sweetener together until smooth and fluffy. Add the eggs one at a time, beating well after each, then add the vanilla extract. In a medium-sized bowl, combine athe flours, cinnamon, baking powder, xanthan gum and salt and mix well. Add the dry ingredients to the wet ingredients and mix. Pour in the almond milk and mix until just blended. Spread the batter into a greased 9×9 baking pan. TO MAKE THE APPLE STREUSEL LAYER: Melt the butter in a medium skillet. Add the apples, cinnamon and sweetener and cook for 2 minutes, stirring the entire time. Remove from the heat and stir in the flours, pinch of salt and chopped walnuts. Stir well until a crumbly dough forms. Spoon the topping evenly over the cake batter and spread out. Bake the cake in a 190 degree C oven, gas mark 5 for 35 minutes. If you find the topping getting too brown, cover it loosely with parchment or aluminum foil for the final 10 minutes. Remove from the oven and cool before slicing into 3 inch squares. Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 190 degrees (C) or until a knife inserted in the center comes out clean.