Thought I would give Chelsea buns a go and was quite pleased with the result. The recipe is adapted from one on Recipesmadeeasy.co.uk. Whenever dried fruit is called for I tend to use freeze dried unsweetened cranberries, soaked in enough water to cover and quite a lot of sweetener, then after about 20 minutes squeezed to get rid of the juice. If you aren’t too concerned about the carbs then just use any dried fruit you like. I have said this before but be careful with dried cranberries as it often says unsweetened on the packet but they have been sweetened with pineapple juice. The ones I use are 5.8g carbs per 10g grammes. When rehydrated this is the equivalent of 100g of fruit. I use in the mince pies recipe on this forum and they work a treat. INGREDIENTS 500 g of fibre flour (I used about 350g ultrafine and about 150g ordinary fibre flour) 1/2 tsp salt (I didn’t use any salt though) 50 g butter 3 tbsp sweetener 10g yeast 1 large egg 235 ml lukewarm milk plus a bit extra if too dry FILLING 50 g butter 150 g dried fruit but to keep down carbs I used 12g unsweetened freeze dried cranberries and 20g sultanas (please read paragraph at start of post) 50 g sukrin gold or mix of sukrin gold and sweetener Small amount of honey or sukrin gold fibre syrup METHOD • Place the flour in a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumb, stir in the yeast and sugar.
 • Beat the egg and milk together and add to the bowl, mix to form a soft slightly wet dough (add a splash more milk if required).
 • Turn out onto a lightly floured work surface and knead for about 10 minutes. If you have a stand mixer you can let that do the hard work instead. As the gluten develops it will lose some of its stickiness.
 • Melt the butter for the filling and use a little to grease a 23cm (9in) square cake tin. • Roll out the dough into a 14 x 10 inch rectangle. Brush liberally with melted butter, then scatter the fruit evenly over the surface, then scatter the sweetener over the fruit, pour over most of the remaining melted butter. • From the long side roll up like a swiss roll then cut into 9 equal slices, try not to squash when cutting. Place in a 9 inch square tin. Brush with melted butter. Cover or place in a bin bag and allow to rise in a warm place for about 40 to 45 minutes until well risen and sort of squashing each other in the pan. • Cook for 20 mins at gas mark 6, turn down to mark 4 and cook for another 5 to 10 minutes to ensure the centre is cooked. When browned remove from oven, take buns out of pan and place on a cooling rack. Brush with a little sugar free fibre syrup

For 3 years I have been trying to make a really crunchy biscuit, just like shop bought ones. I have nearly got there in the past but these are amazing. I adapted a recipe from Australia’s Best Recipes website for Anzacs. They keep brilliantly in a plastic zip lock bag and stay crunchy for days (if they last that long). PLEASE NOTE: The biscuits are soft when they come out of the oven and don’t really firm up to a really hard crunch until the next day. I am not an expert but wonder if it is the Chia seeds absorbing the moisture. I also worked out that they are less than 2 carbs each. INGREDIENTS - Makes about 16 biscuits 1 egg 1/2 cup fibre sugar 1/2 tsp vanilla essence 65g butter melted 1 tsp sukrin Gold Fibre Syrup 1/4 tsp bicarbonate of soda 3/4 cup ultra fine fibre flour plus a couple of heaped tablespoons extra ready if batter too runny 1 Tsp baking powder 1/3 of a cup of Chia seeds (just under) 1/2 cup unsweetened desiccated coconut 3 stevia drops 1/4 cup blanched almonds to decorate (optional). I didn’t bother 1. Beat egg, sugar and vanilla until really creamy 2. Mix melted butter and golden fibre syrup. 3. Add bicarbonate of soda to butter and syrup and let it fizz a little then add to egg mixture. 4. Blend flour, baking powder, Chia seeds and coconut with a whisk and then add to mixture. It should be a sticky dough that you can handle but need to flour your hands to do so. 5. Roll heaped teaspoonfuls into small balls. Place on baking sheet with a good amount of space around each one as they will spread. Flatten, and press an almond on the top. 6. Bake at 170-180C Gas mark 4 for approximately 15-18 minutes. Until nicely browned. 7. Remove to a cooling rack, be careful as they are still a bit soft when they come out of the oven. 8. Remember they are quite cake like to start with but they are really crunchy the next day.

I have just made the jam recipe Gerry posted on the recipes section of the Lonjevity website. I only had 200g of blueberries so made up rest of the fruit with raspberries and strawberries. Best low carb jam I have ever made. I am sure that is partly due to the fibre sugar to which I am a recent convert. Thanks Gerry PS smells absolutely wonderful when cooking😀

I made these absolutely amazing low carb mince pies a while ago but realised that the no sugar dried cranberries are actually dried with pineapple juice. Having spent ages trying to source cranberries with no added sugar or juice I finally found some. They are quite expensive for 100g but you actually get loads, about equivalent of 1 kg. Took me a while to try the mince pies with these and oh my word they are just like sugar laden mince pies. The boat smelled absolutely amazing when the mincemeat was cooking as well. I used the pastry as per the meat pasties listed on this site with a little sweetener added. The very best thing is the mince meat per pie is about 2g carbs plus the pastry whereas a normal mince pie is about 40g carbs. Result!! Healthy supplies is where I finally found the cranberries. Of course you could dry fresh ones yourself as per the website below, but these are so much easier. Mincemeat recipe adapted from recipe on All Day I Dream About Food website • 1 cup Sugar-Free Dried Cranberries • 1/2 cup walnuts chopped • 1/2 cup Sweetener ( I used sukrin gold) • 1/4 cup extra sweetener or more to taste as the cranberries are quite tart • Few stevia drops (optional) • 1/2 tsp inulin (optional) • 1 small apple finely chopped • 1/4 cup sultanas • 1/4 cup coconut oil • Zest of one lemon • Zest of one orange • 2 tbsp freshly squeezed lemon juice • 2 tbsp water • 2 tsp molasses (optional, for colour and flavour) • 1 tsp ground cinnamon • 1/2 tsp ground ginger • 1/4 tsp ground nutmeg • 1/4 tsp ground cloves • 3 tbsp brandy Enough for about 12-18 pies of the size mentioned below. Pastry same as recipe on this site for meat pasties Apart from the brandy put all the ingredients in a saucepan Cook for a few minutes until the oil and sweetener have melted. Either add the brandy and cook for a little longer, or just stir in when cooked and allow to cool Cut out circles of pastry to suit your tin, I used a muffin tin with 6.5 cm diameter holes which are about 2.5 cm deep and cut 9cm bases and 6.5 cm lids. Fill each base with mincemeat and add lids or pastry shapes. Brush with beaten egg and cook at Gas Mark 6, 200C for about 20 mins.

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.

Having had such a wonderful sunny day on the boat yesterday, it is so wet today that thought I would have a go at making ginger nuts. I was quite pleased with how these tasted even though I only had sugar free maple syrup on board and I forgot to add the bicarb (must be getting old). It says in original non low carb version that it makes 3 dozen but I did half the recipe below and made 9 but they were quite thick! Original recipe was from Allrecipes website. Ingredients Makes: 3 dozen biscuits (so it says) 225g (8 oz) fibre flour (ultra fine) 110g (4 oz) granulated sweetener, I used Erythritol 3 tsp baking powder 1 heaped teaspoon ground ginger or however much you like Cinnamon to taste (optional) 110g (4 oz) butter 1 teaspoon bicarbonate of soda (I forgot it and they still seemed fine) Small amount of warmed milk 2 tablespoons sugar free golden syrup, warmed in pan, then slightly cooled 1 Mix together flour, baking powder, sweetener, ginger and cinnamon. 2 Rub in butter 3 Add bicarbonate of soda 4 Add dry ingredients to syrup and add a little warmed milk a tsp at a time if needed to pull together into a ball 5 Make walnut sized balls of dough, place on a baking sheet, flatten a bit and bake at 180 degrees C or gas mark 4 for 15 to 18 minutes, or slightly less in a fan oven but check after 10 mins. 6 Biscuits are cooked when cracked on top and golden brown.

I know this isn’t a complicated recipe but I finally got around to making American style pancakes. Oh, oh, oh, sooo good. I had forgotten how nice pancakes made with flour taste I have been using a recipe made with almond and coconut flour and convinced myself they were as good as proper pancakes, now I know how wrong I was. These are delicious straight from the pan or with sugar free maple syrup, or yoghurt and berries, or butter (I have eaten them with all the above)! 1 cup ultra-fine fibre flour 2 tablespoons of sweetener 2 teaspoons baking powder Pinch salt 1 and a quarter cups milk or almond milk plus extra to get correct consistency if batter is too thick 2 tablespoons melted butter 1 large egg Mix together dry ingredients in a bowl. Whisk together the cup of milk, butter and egg. Add wet ingredients to dry ingredients, adding extra milk to get a thick batter but do not over mix. Fry in a non stick pan smeared with butter, oil or a bit of both, using about 20ml batter per pancake. When bubbles appear and they seem firm enough to handle flip over.

This isn’t a recipe as I am sure you all have your own versions of carbonara, I couldn’t think where else to post my thanks to Lonjevity. Fibre flour has not only enabled us to have lasagne but carbonara which I haven’t eaten in two years since going low carb. Just as good as with normal pasta, love it, love it, love it. THANK YOU

I know I am easily pleased I did find making these such fun. I wanted to see if I could get the pocket effect on a roti using fibre flour. I watched a you tube video or 2, this one was very useful https://m.youtube.com/watch?v=-xuD1kXjTTc Well they turned out just like the real thing so do have a go. I made a video of the roti puffing up but can’t work out how to upload it, the pic is showing how the roti have a pocket but it was taken with all I had left as we had eaten the rest. To make 10 roti 2 cups of ultra fine fibre four 1 cup warm water 1 tablespoon olive oil Meted Ghee for brushing on cooked Roti Pinch of salt I definitely recommend watching a you tube video on how to make these but in summary: 1 Mix al the ingredients together. 2 Knead for 5 to 10 minutes (I used my Kenwood with dough hook 3Cover and rest for 10 minutes 4 Divide into 10 balls of dough 5 Roll out into circles 6 Fry in a dry non stick pan until starting to bubble 7 Throw on flame of gas ring as per video Magic happens !!!

This recipe has been adapted from a recipe online from The Curry Guy. If you are looking for a tasty low carb dinner party dish that you can make ahead of time and just pop in the oven when ready I think this might fit the bill. I did find making the fibre flour crepes a bit fiddly but decided that if you make them quite small they are easiest to handle and stay together. Also I made them a little thicker than I would a normal crepe. Even lower carb version Sub unsweetened Almond milk for milk in the pancakes Use double cream and a little milk to poach the fish Uae Xanthm gum to thicken the sauce Serves 6 10 Fibre flour crepes made with ultra fine fibre flour, either using the recipe on this site or any pancake recipe 60g butter 1 onion - finely chopped 4 cloves garlic - finely chopped 2 bay leaves 6 black peppercorns 60g ultra fine fibre flour 550ml full fat milk 60ml dry white wine 1 kilo seafood mix including smoked haddock, plus any fish shellfish u like 200g Gruyere cheese - grated 1 bunch parsley - finely chopped salt to taste +pinch of white pepper METHOD 1 Preheat your oven to 200c (400f). 2 Melt the butter over medium heat and then add the chopped onions. Fry until soft and translucent. 3 Add the garlic and fry for a further two minutes. Set aside for later. 4 Pour the milk into a large saucepan and add the fish, bay leaves and peppercorns. 5 Bring to a boil and then reduce the heat to simmer for about ten minutes. 6 Place the pan with the onion and garlic over medium heat and stir in the flour. Continue stirring for about two minutes until the flour become a very light brown and is completely mixed into the mixture. 7 Slowly strain the milk over the butter and flour mixture stirring constantly and set the fish aside. As you add the milk, it will thicken. Take your time with this. In about ten minutes, you should have a beautiful, thick and creamy béchamel sauce. 8 Stir in the white wine and the cheese and stir until the cheese has completely melted into the sauce. 9 Stir in the parsley and salt and white pepper to taste and then set aside to cool slightly. 10 Add the fish to the warm sauce and spoon a little of it into the bottom of a greased, oven-proof dish. 11 Fill the pancakes equally with the rest of the fish mixture, roll them up and place in the dish. 12 Cover with any remaining sauce and a little cheese if you like and bake for about 30 minutes until nicely browned on top. 13 Let stand for about five minutes before serving. Picture is before cooking as I forgot to take a picture when it was cooked golden and bubbling

Just had a fancy for madeira cake and saw this recipe on the BBC website. I did a bit of tweeking and substiuting so have written below what I used to make the loaf. Quite pleased with the result as nice and light which I didn’t think it would be. Have to say it is a beautiful day on the canal today, perfect for sitting on the bank with a cup of tea and slice of guilt free low carb cake! I just love this flour, getting through so much had to uy a 5kg bag, interesting storing it on the boat but I found space! 175g butter, softened, plus extra for greasing 90g Sukrin Gold (brown sugar sweetener) 85g Erythritol (or your sweetener of joice) (OR I am sure it would work with 175g of whatever sweetener you have) Optional, 1 tsp inulin and half a pipette of stevia drops) 3 large eggs grated zest 1 small lemon few drops vanilla extract 150g Superfine FIbre Flour 100g Superfine Almond Flour (or you could use 200 g superfine fibre flour and 50g of ground almonds or any ratios you fancy really) 15g baking powder Almond milk or milk Method 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, or stand mixer, beat together the butter, sweeteners and inulin and stevia drops if using, until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the dry ingredients until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon. It does come out vry thick so I kept adding milk until it was the right consisency. I didn’t note how much I used but guessing around 150ml or more. 2 Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing

I thought I would give making rough puff pastry a go with fibre flour and saw a recipe for summer sausage rolls made with chicken. Not the best day to make pastry, quite warm on the boat but hey ho. I wouldn't say they came out exactly like puff pastry sausage rolls but they were quite light and my husband has just eaten 5. The filling is really scrummy, I used chicken thights and baked them on a pizza tray, the one with holes in, as there are a lot of comments that say the rolls have a soggy bottom! The recipe I used is below but for my taste the garlic is a bit strong it is on the BBC food website and I think the recipe is called summer sausage rolls. I used Paul Hollywoods cheats puff pastry recipe but used a fair bit more water than he suggests Link to Paul Hollywood cheats rough puff pastry or search online Obviously replace the flour with ultra fine fibre flour. https://www.bbc.co.uk/food/recipes/cheats_rough_puff_pastry_91549 2 large skinless chicken breasts or equivalent in chicken thighs 1 garlic clove, crushed 3 rashers streaky bacon, thinly sliced 4 sundried tomatoes, chopped or paste or roasted peppers handful basil leaves, chopped or big pinch of dried basil 25g sesame seeds 1 egg beaten 1 lump of rough puff pastry made with 300g ultra fine fibre flour 1. Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well. 2. Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month. 3. Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Or pizza tray with holes in. Brush with the egg, then sprinkle with seeds. Bake for 20 to 25 mins until golden.

Yes I know this is basically just like bread rolls but I had been reluctant to try a loaf as it says somewhere here that a loaf of bread is not easy to cook through because of the liquid levels. However, I was craving a bacon sarnie, not a roll so I made a small loaf in a 15cm x 9cm x 9cm tin, cooked for 25 minutes and it came out great. Just finished that bacon sarnie so thought I would let you folks know. Next to try are american pancakes. 250g ultra fine fibre flour 1 tbs butter 185 ml warm water 1 tsp inulin or honey 8g yeast pinch of salt 1. Place water inulin or honey and yeast in a bowl. Allow to proof for about 10 minutes in a warm place. I put it in the oven which has been pre heated to 1/4 gas mark then turn it off. 2. When really frothy add to flour, salt and butter and knead for 5 - 10 minutes 3. Drop into loaf tin and proof for 45 mins to an hour. Bake 210 degrees C or gas mark 6 for 20 to 25 minutes. For the last 5 minutes remove the loaf from the tin and bake.

These are a bit like a crispier shortbread. I used a recipe from QUEENKETO website for sable breton biscuits but substituted ultra fine fibre flour as I find biscuits made with almond flour are a bit too soft, more like american cookies. The QUEENKETO website is very good at explaining how mixing sweetners avoids the cooling effect of erythritol and it does seem to work, I added just a little inulin as I know it works. She uses pure stevia powder but I only had the liquid drops so do substitute pure stevia powder if you have that instead. Makes about 9 to 10 biscuits using a 6 cm cutter 50g unsalted butter 1 large egg yolk 40g erythritol half a pipette of stevia drops Pinch of inulin (optional) ½ tsp vanilla extract 20g fine coconut flour 40g ultra fine fibre flour Instructions 1. Cream butter with sweeteners and vanilla extract until light and pale in colour. Need to mix for at least 5 minutes in a stand mixer or with an electric whisk 2. Incorporate egg yolk, then flours. 3. Without overworking the dough, shape it into a ball, flatten and wrap in cling film; refrigerate for 1 hour. 4. Once chilled, unwrap the dough and roll it out to 5mm and cut desired shapes, reworking the dough until you've used it all up. 5. Place the biscuits on an oven tray lined with non-stick baking paper and chill for 20 minutes, then bake in pre-heated oven at 160°C fan Gas mark 3 for about 10 minutes, until they start browning around the edges. (I forgot to chill them and they seemed to be OK). 6. Allow the biscuits to cool thoroughly before handling.

Oh so yummy cinnamon rolls, adapted for low carb version from a recipe on Sally’s Baking Addiction web site. This recipe makes 12 rolls, however I only made 6 by halving the recipe. The boat smelt absolutely divine when they were cooking. If you aren’t worried about the carbs then replace the sweetener with sugar and omit the inulin. I tried making these before with a version of fat head pizza dough but really couldn’t make them work so yet again fibre flour wins the day. The recipe does look rather long but they are quite easy to make. Update, wouldn’t bother with topping again just as good without! Wasn’t sure how these would taste with icing so only iced 4! 345g Ultra fine fibre flour 50g granulated sweetener ( I used Erythritol) Pinch salt 2.5 tsps dried yeast 2 tsp inulin or honey 60ml warm water 120 ml almond milk (or milk) Plus 10 ml extra if needed 3 Tablespoons butter 1 large egg FILLING 45g butter, softened to room temperature or spreadable butter 1 Tablespoon ground cinnamon 50g Sukrin Gold but any granulated sweetener will do white or brown Optional 1/2 teaspoon of inulin (I use this to mitigate the cooling effect of erythritol sweeteners) TOPPING 120g powdered sweetener 1/2 teaspoon pure vanilla extract 2–3 Tablespoons Almond milk or milk Or you can use any cream cheese based frosting if you prefer 1. Mix inulin or honey and yeast with the 60ml of warm water. 2. Proof yeast in a warm place until frothy. 3. Mix together flour salt and sweetener 4. Place butter and milk (but not the extra 10 ml of milk) in a bowl and microwave until butter is melted and the mixture is warm or melt in a pan and allow to cool until warm, not hot. 5. Add proofed yeast, warmed butter and milk mixture and egg to flour and sugar and mix. I use the dough hook in a stand mixer. It takes a while to come together, if too dry add extra liquid a little at a time until dough consistency is achieved. 6. Kneed in mixer or by hand for 3 - 5 minutes. 7. Cover bowl and leave to rest for about 10 minutes. 8. Roll out to and 14 by 8 inch rectangle (or 14 by 4 to 5 inch if halving recipe) 9. Now for filling ingredients. Mix together the brown sweetener, inulin if using and cinnamon. 10. Spread the butter over the rectangle, then sprinkle over the cinnamon/sugar mixture. 11. Roll up tightly starting with the short edge. 12. Slice the log into 12. 13. Place in a round or oblong dish I did a 6 by 8 inch dish for 6 14. Cover and proof in a warm place for 60 to 90 minutes. I tend to warm my over to gas mark quarter then turn it off and put in whatever I am proofing which seems to work. Don’t go too hot as you will kill the yeast. 15. Once the rolls have puffed up bake at 190 C gas mark 5 for 25 to 0 minutes. If browning too much cover loosely with foil.

Well, I managed to use up the left over lamb to make pasties, gosh what a treat and no real change to my blood glucose levels, hurrah!. Recipe below is a bit vague as I wasn’t measuring ingredients but the filling is really using whatever you want or have available in terms of meat and veg. Makes 4 very large pasties 400g Ultra Fine fibre flour 200g butter 4 to 6 tbs cream cheese Water Filling - this is what I used but any meat and veg of your choice will be fine plus any herbs or spices you like Cold roast lamb cut into chunks about 300g I think 1 onion chopped Third of small celeriac cut into cubes 6 button mushrooms Garlic infused olive oil 25g butter tsp each of oregano and parsley Splash of soy sauce pepper 4 tablespoons leftover lamb gravy Beaten egg and milk to glaze 1. Make pastry as usual mixing in the cream cheese after rubbing butter and flour together and before adding water. 2. Don’t over knead the pastry, literally pull it together with a little water and then chill in fridge. 3. Fry onions and celeriac in oil and butter until soft 4. Add everything else and cook for a few minutes then allow to cool 5. Divide pastry into four equal chunks and make each into a ball 6. Flatten out a ball of pastry and then roll out to about a dinner plate size. Doesn’t have to be a perfect circle 7. Place a quarter of filling on pastry, fold over and crimp edges to seal. 8. Brush with egg and milk mixture and bake at 180C gas mark 4 for 30 to 35 minutes.

I know I seem to be posting rather frequently at the moment but after 2 years of low carbing with only almond flour I am sooooo glad to have flour back in my life. Also, we live on a narrow boat and are currently cruising an area with few locks so I have a bit of time. I wanted to just try making a little bit of pastry to see how it turned out so made the above with the ingredients I have to hand, not many accessible shops in this area either. Pastry was great so Pasties tonight to use up leftover roast lamb! Thanks to others who have posted pastry ideas they really helped. Makes 8 empanadas 200g ultra fine fibre flour 100g butter 2 tablespoons cream cheese water Filling 1 tablespoon garlic infused olive oil Knob of butter 1 small onion finely chopped small chunk celeriac grated, or 1 medium carrot 4 or 5 button mushrooms chopped (not the tiny ones) large pinch of oregano large pinch parsley Soya sauce Egg and milk mix for glazing 1 Make pastry in usual way mixing in cream cheese before adding enough water to pull the pastry together, then chill for 1 hour 2 Heat the oil and butter 3 Fry the onions, celeriac, and herbs until onions are soft 4 Add mushrooms and a few shakes of soya sauce to taste 5 Cook together for a couple of minutes and set aside 6 Roll out pastry to about 2 mum thick 7 I used a 9cm metal ring to cut out pastry circles 8 Put some mushroom mixture onto each circle, dampen edges with water, fold over and crimp 9 Brush with egg/milk mix and bake 180C or gas mark 4 for 25 minutes until golden

Having made bread with the original fibre flour I always felt it was a little dense and had a strong flavour. I have now made rolls with the extra fine fibre flour and wow, sooooo good. I followed the recipe exactly as the bread recipe on the website but added a couple of teaspoons of inulin with the yeast. Inulin is practically carb free but it gives the yeast something to work on so makes the rolls rise more. The dough is lovely and silky as well. Excellent with Sugar Free Londoners Lemon Curd https://sugarfreelondoner.com/how-to-make-sugar-free-lemon-curd/ I purchased my inulin online from that well known website for buying things. Not the best pic but have eaten all but the last 2 rolls seen here