Chickpea Crakers Low Carb And Gluten Free Recipes

CHICKPEA CRAKERS -- LOW CARB AND GLUTEN FREE

Steps:

• Preheat oven to 325.
• Shake as much water you can from the garbanzos and let them blot with a towel. Pulse in a food processor. Add rest of ingredients through black pepper and blend well. Add oil, and the dough should come together into a ball. If not, add a little more until it does.
• Cover with saran wrap for ease and roll out thinly on to 2 silpat mats or parchment paper (not as thin as you possibly can, but close). Use a pizza cutter to cut the crackers into sizes of your choice, and sprinkle with seasoning and salt. For prettier crackers, prick with a fork. Bake in preheated oven until slightly browning (around 30-40 min), watch them after 20 min or so.
• You do have to turn the sheets periodically, and rotate the crackers when you're able for the best results. The outside crackers brown much quicker.

RHUBARB AND GINGER CHEESECAKE (LOW CARB AND GLUTEN FREE)

Steps:

• For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
• Take off the heat and leave over a bowl of ice to cool down.
• Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
• Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
• In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
• Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
• Chill in the fringe while you make the filling.
• Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
• Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
• Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
• Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
• Mix in the cream and gelatine.
• In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
• Pour onto the cornflake base and smooth down gently.
• Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
• To serve, run a knife between the cheesecake and the tin to loosen it.
• Remove the tin and base and put it on a serving plate.

FLUFFY LOW CARB GLUTEN FREE PANCAKES

Steps:

• Heat a nonstick pan (yes, I use nonstick and refuse to apologize) to medium heat, or until a drop of water sizzles and "dances" around the skillet. You don't have to grease it.
• When measuring oat or coconut flour, sift a bit of it (or whisk it until the lumps are broken up), and lightly spoon the amount called for into a tablespoon or quarter cup measure. Level off with a knife.
• Whisk together egg and cream, and add dry ingredients.
• Whisk batter very well until there are no longer lumps.
• Let it sit for a minute or two to thicken up.
• Pour or scrape batter on to skillet, and cook until bubbles appear on surface of pancake.
• Flip and cook other side for about 30 seconds.
• Serve with butter and sugar-free maple syrup, or a bit of honey, if desired.

LOW CARB HAMBURGER BUN

Steps:

• Use a small, flat, round microwave safe bowl like a Grab-It.
• Combine all ingredients and mix well in the bowl.
• Smooth the batter out. If desired, sprinkle top of batter with sesame seeds.
• Cook in microwave on high for one minute, until set in center.
• Let sit in bowl for one minute, then turn out onto a rack.
• When cooled, slice in half using a bread knife.
• Use like a regular hamburger bun.