No more nervous breakdowns over breakfast! Low Carb is Lekker…

Mornings are not always kind to us, and if you do not have that cereal box as a “go to” anymore, some mornings can be plain stressful!

In this blog, I am going to give you a few ideas that you can combine with your dinner making time in order to reduce breakfast prep to a 5 min done and dusted time.

I have invented/ “concocked” or formulated two basic bread recipes that you can pop into the oven during dinner and have on standby for breakfast.  These breads can be made in advance and frozen in portion sizes whether you are a family of one or six!

Now…I need to again firstly communicate my low carb outlook about home made flours and the kinds I use:

I believe that a low carb lifestyle needs to be a sustainable lifestyle for an entire family.  Therefore I add flax meal and desiccated coconut to my baked goods.  I try, never to use more than a cup of nut meal in my recipes.  This is how I can help you save a buck or two.  Also flax and coconut have oodles of health benefits and will keep ALL constipation at bay – This is GOOD right?

BUT, if you detest coconut or flax, you can use equal amounts of nut meal or pumpkin meal.  If you are allergic to nuts you can substitute equal amounts with pumpkin meal… no problem!

This is my pre flour station at home… from here it goes into my coffee grinder and into the oven.

This really takes two minutes and saves a lot of money!

I get most of my seeds in bulk… still searching for the almond solution myself though.

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Let’s start with the Basic Buttermilk Loaf bread:

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Ingredients:

1 cup almond meal

1 1/2 cup desiccated coconut, fine

1/2 cup flax meal

2 Tbsp Xylitol

2 Eggs

2 tsp baking powder

2 tsp psyllium husk fibre

300 ml buttermilk/amasi

75g butter, melted

 

Method:

Preheat the oven to 180 C

Add the dry ingredients to a mixing bowl and mix through so the psyllium and baking powder are mixed into the flours.

Beat the xylitol and butter followed by adding the eggs and buttermilk/amasi.

Mix into the dry ingredients and pour into a latex banana loaf pan or a buttered regular banana loaf pan.

Bake for 40 – 50 minutes until your bread is browned, firm and slightly pulls away from the edges.

Allow to cool.

Slice into 14 – 16 slices and store needed portions in plastic bags till breakfast.

Potion bags can be refrigerated for  3 – 5 days or frozen for later use.

Yields 14 – 16 slices at  2.8 grams of carbs per slice.

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Buttermilk bread french toast:

In a frying pan on medium heat, melt a bit of coconut oil/butter.

In a shallow dish, whisk 3 eggs, dip buttermilk bread slices into the bowl and into the pan.

Fry until both sides are browned and cooked through.

Sprinkle with a mixture of xylitol and cinnamon to your taste and a dollop of cream or cream cheese.

This is an 8 grams of carbs meal with two slices. Otherwise serve one slice with a few bacon rashers for a 4.5 grams of carbs meal.

I made butterfly buttermilk french toast with cream cheese, but you can cut the bread into finger slices, triangles or squares. (I just worked with the natural shape of the bread…and my handy dandy imagination 😉  They have been approved by all my fussy critics.

This bread can be dried as rusks, or enjoyed with berries and cream too.  It is versatile and simply delish out of the oven with a  knob of butter.  Enjoy!

Buttermilk Toaster slice bread:

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These guys are handy to make and freeze like a charm.

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Now with these you can let your imagination go wild.  Bake a few sheets at a time and stock up well!  They can be used for a quick pizza base, a toasted cheese, a BRAAIBROODJIE on the grill! Yes… I KNOW!! It’s ok, the tears in your eyes are more than enough for a thank you! (Dramatic sigh) They also make divine toast!

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So for a five minute morning, pop these into a sandwich press with meat and cheese, pesto or mayo, and you have more fibre than the best bowl of cereal can provide, enough omega 3 brain food and fibre galore.  Don’t be surprized if you can only manage one slice, they are super filling and very nutrient dense.

 

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Buttermilk toaster slices

Ingredients:

1 cup nutmeal

1 cup flax meal

1 cup desiccated coconut

4 Tbsp psyllium husk fibre

1 Tbsp xylitol

2 tsp baking powder

a pinch of salt

300 ml buttermilk/ amasi

75g melted butter

2 eggs

 

Method:

Preheat the oven to 180 C

Add the dry ingredients to a mixing bowl and mix through so the psyllium and baking powder are mixed into the flours.

Beat the xylitol and butter followed by adding the eggs and buttermilk/amasi.

Mix into the dry ingredients and pour into a large, buttered cookie sheet pan. Flatten the batter with your hand or compact it with a rolling pin.

Bake for 20 minutes until your bread is browned, firm and slightly pulls away from the edges.

Allow to cool.

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Slice into 10 large rectangular slices or 20 square slices and store needed portions in plastic bags till breakfast.

Portion bags can be refrigerated for  3 – 5 days or frozen for later use.

Yields 10 large slices at 4 grams of carbs per slice.

 

Last but not the least…

Better than KFC breakfast bowl!

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Scramble eggs, grated cheese, sauteed green pepper and tomato, salami cubes.

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Scramble eggs, grated cheese, chicken fillet cubes, tomatoes

 

The secret is planning one extra portion of meat into your dinner, cubing and store.

Chop an extra chicken fillet from dinner and grate your cheese and store in an airtight container. Come breakfast scramble your eggs and assemble… chop chop!

Use any leftover mince, beef strips, pork chop cubes, biltong, boerewors wheels etc.

Use any cheese your family would enjoy and add some ready chopped veggies to the scramble pan as soon as you dish the eggs into the bowl.  Be sure to take ten minutes during dinner prep to grate and chop veggies and store in an airtight container.

I make the breakfast bowl for breakfast and  the grilled cheese for lunch boxes in a morning in under 20 minutes.

Bargain!

Hope these will help you out as much as it has helped me with variation and normalcy,

Yours in low carb, Inè

 

 

 

 

 

 

 

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18 thoughts on “No more nervous breakdowns over breakfast! Low Carb is Lekker…

  1. Thanx..I will definitely try it. Next week I’m buying my own coffee grinder.

    I found an easy n delishus Chocolate Brownie recipe on Pasella which I made. It makes 20 blox at 9.7gr Carbs each n freezes very well.

    I’m the only one in our household who eats Low Carb so itz all Mine!

    Enjoy your life!

    Marie-Louise

    On Tue, Aug 5, 2014 at 3:36 PM, Low – carb is lekker. A Proudly South

    • Hi Liezel! You are so welcome! I use raw almonds (skin on) for breads, muffins, scones and chocolate cakes. This is called nut meal and has a bit more fiber.
      For cupcakes and sponge cakes, I sometimes use blanched almonds (skin off) also called almond flour for that reason. 😉

    • I used almond meal Vanessa. You can use coconut flour but will have to add another egg. Coconut flour soaks up liquids like crazy. Make sure your batter is like a muffin consistency, if not add a bit more buttermilk. Hope this is helpful
      . Regards, Inè

    • Hi Andri,
      Nut flour is flour made from blanched almonds, skin off.
      Nut meal is made from raw almonds, skin on.
      I just grind the raw almonds (like the ones in the jar above) grind them in my coffee grinder and put them through a sieve if I need them to be super fine. You can make nut meal from almonds, pecans, walnuts and hazelnuts. I mostly use almonds or pecans, whatever is cheaper at the time. Regards, Inè

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