1/29/16

Zucchini Pumpkin Bread



Baking with whole grain flour I've milled myself is fun and tastes so incredible but I have yet to 'perfect' the ultimate whole grain load of bread.  I've tested two loaves this week and have another to test tomorrow, but in the meantime quick breads like zucchini bread, pumpkin bread, banana bread are always an easy and delicious item to bake.  I'm not a huge fan of banana bread (I could take it or leave it) but pumpkin bread and zucchini breads are my favorite!  I like to make a cream cheese spread for my pumpkin breads as an option to serve.  This makes them almost like a cupcake but HEALTHY.  (My frosting's are sugar free of course, using natural sweeteners). This bread is so tender and moist you don't need anything with it... except maybe an awesome cup of hot coffee!

Zucchini Pumpkin Bread

2 c whole grain flour (I used a mixture of hard white, soft white and whole wheat. Use what you wish!)
1 t baking soda
1 t salt
1 t cinnamon
1/2 c oil (I used grape seed oil but you could use coconut oil too for a healthy option too)
1/2 - 3/4 c sweetener (I used a mixture of Truvia and Ideal to make 1/2 cup.  You can use sugar of course)
1/2 c brown sugar or sweetener (I used Truvia brown)
1 egg
2 t vanilla
1 c pumpkin (not pie filling - use real pureed pumpkin or canned pumpkin)
1 c shredded zucchini - squeeze to get excess moisture out

Grease 9X5 loaf pan and set aside.  In a bowl mix dry ingredients; flour, baking soda, salt, cinnamon.  In a mixing bowl mix your oil, sweeteners, egg, vanilla and pumpkin.  Use 1/2 c sweetener if you don't like over sweet quick breads or if you plan to use a cream cheese spread with it.  Use 3/4 c if you like your bread a little sweeter.  Use a wooden spoon, whisk or electric mixer on low.  Add the dry and mix just until blended - a wooden spoon works best as zucchini gets stuck on the beaters or whisk.  Place batter into the loaf pan and bake at 350 for 1 hour and 15 minutes.  Yours might be done before that so test the center at 1 hour.  Mine sometimes bake for 1 hour 20 minutes.  Let cool in the pan about a half hour before turning out to cool completely. 








If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon. - American Housewife at Amazon

Print Friendly and PDFPrint Friendly

1/26/16

I got my WonderMill Flour and Grain Grinder!


Back in November I posted some things that were on my Christmas list; and I am so thrilled to say my husband bought me a WonderMill Grain Mill  I had been using my manual Victorio hand-mill (yep, turning by hand... literally) but once I knew I really liked the idea of buying and grinding my own wheat berries, I was ready to jump in with both feet and invest in a WonderMill. 

The week after Christmas have 2 daughters (and 1 Dad and 1 sister-in-laws) birthdays so in addition a month of celebration eating with Thanksgiving and Christmas foods, we then have birthday cakes and birthday meals.  Needless to say, we went into 'detox mode' of all that holiday eating and went back to eating sugar free and low carb for a bit.  Now that it's been a month and we are back on track from all that holiday merry-making, guest entertaining and food, food, food and uh, more food...  I was dying to make homemade breads and buns again.

Not only does homemade taste better... but this way I have the option of healthy, non-genetically modified wheat, natural ingredients, no chemicals and crazy as it may sound to some, I have bloating and gas with store bought breads but experience none of that with homemade breads!

I am THRILLED to say I love (love love love) the WonderMill.  I had bought a 3 pk of non-GMO wheat berries from Amazon (red hard, white hard and soft white berries) to try all three of this brand - and make my own flour blend mixture. (Non-GMO Project Verified Soft White, Hard White, and Hard Red Spring Wheat Berries (15 total LBS) | 100% USA Grown | Identity Preserved (We Tell You Which Field We Grew It In))





  • The World's Cleanest, Quietest, Easy To Use Mill
  • High speed, stainless steel mill will not overheat your flour
  • Maintenance and trouble free design - no gumming, jamming or glazing
  • 12-cup capacity flour receiver doubles as a convenient storage canister
  • 1-3/4 hp motor, 120 volts, Lifetime Warranty

To make a loaf of bread previously,
it took about 45 minutes of cranking the Victorio hand-crank (off and on - my arms got tired)
to get enough flour ground.
With the WonderMill I had my flour ready in about 1 minute.





Print Friendly and PDFPrint Friendly

And the winner is.... 3 low carb pizza crust recipes put to the test - The Best Low Carb Pizza Crust Was......



After testing 3 low carb pizza crusts this weekend and then eating leftovers for 3 days... we are really sick of low carb pizza right now!  Ha ha.  But with pizza - give it a day and you'll be craving it again.  YUM!  So my previous post featured the other two recipes I tried and this is the one my husband and I picked as the winner.

The pizza was taste tested at 3 different points:
1 - tasted the dough
2 - tasted the baked crust with no toppings
3 - tasted the finished pizza with various toppings


 *I prebaked the crusts with no toppings to get a clear picture and to taste test the crusts without any toppings so I could compare fairly.

You can search AMAZON HERE for any products you may need or want to purchase for any of my recipes.  If you choose to buy from Amazon I may make pennies from the sale because I'm an affiliate - but your price never changes.



My husband I and were both surprised with how much we liked this one, as honestly, we had both secretly thought this one would be last place.  It ends up this one had very little 'carbalose' flour taste (which I explained in the first part of this series, I can taste and smell a mile away and can't stand to eat most items made with it).  This one not only tasted good, but baked up well and although not the same texture as a 'real' pizza, it was similar enough that we chose it for a mixture of both taste & texture coming together to make a pizza crust we actually enjoyed eating (we ended up scraping the toppings off of one of the other trials and throwing the crust away).


1st place:  Good taste and decent texture made this our favorite of the three tested

LOW CARB PIZZA CRUST TRIAL #1
Came in 1st place 

1 pk yeast (2 1/4 t)
3/4 c warm water
1 t sugar to feed the yeast
1 egg
1/3 c oat fiber
1/3 c flaxmeal
1/3 c almond flour
1/4 c wheat protein isolate 8000
3/4 c wheat protein isolate 5000
1 1/2 t baking powder
1 t sea salt
2 t apple cider vinegar
1 T grapeseed soil

In a KitchenAid mixer with a dough hook, place the yeast and add warm water and sugar.  Stir once or twice and let set 4-5 minutes til foamy.  Add the rest of the ingredients and mix and knead for about 5 minutes.  Let the dough rest 2 minutes while you heavily grease a pizza pan.  Divide the dough in half as it' makes 2 pizzas.  Press into the pan.  Let it rest 5 minutes or up to 20 minutes.  Top as you wish and bake at 400 for about 15 minutes until done. 




Makes two pizzas

Heavily grease or oil your pan

Ready to top with whatever and go into the oven to bake

Low carb recipes turn out extremely different based on the brands you buy. Different brands have very different carb counts and sugar counts as well.  If you try any low carb recipe (not just on my site but anywhere) and you have used different brands or different amounts or substituted an item from the original recipe, you will have different results.  It's just how low-carb cooking is.  

You can search AMAZON HERE for any products you may need or want to purchase for any of my recipes.  If you choose to buy from Amazon I may make pennies from the sale because I'm an affiliate - but your price never changes.









Print Friendly and PDFPrint Friendly

An American Housewife's Low Carb Pizza Crust Trials 2016 - 3 low carb pizza crust recipes put to the test


READY FOR THE OVEN  -  THREE CRUST RECIPES


We've been eating sugar free and low carb off and on since June 1st of 2002.  I have a lot of different pizza crust recipes in my collection over the past 15 years.  And I have one I make 'the most often' but I'm not married to it. I, unfortunately, am one of the those people who can taste the carby taste of carbalose, Carbquik, Low carb bake mix a mile away and gag.  Some can't taste it at all (which makes low carb baking MUCH easier) but I can smell it and taste it and... hate it.  And my 'favorite' recipe has a bit of that taste so I have many low carb pizza crust recipes in my collection and I make whatever one I have ingredients on hand for, and that sounds good at the time.

The problem is - I may or may not improvise substitutions, I may or may not jot down notes on the recipe, and I may or may not make the same recipe each time.  Some of the recipes I've tried over the years are HORRIBLE.  Some are EH.  Some are huh, NOT BAD.  Crust recipes that are all cheese, some have cream cheese and eggs, some with shredded chicken, some with almond flour, some without.  Wheat protein isolate, oat fiber, a small amount of wheat flour...  I've tried them all.

And?

Last weekend I was going to make pizza for dinner by request from my husband and as I stared at my recipes I sighed to myself and said, "I need to make a bunch at the same time and taste test them all at the same time to truly compare."

So I did.
I made 3 different low carb pizza crust recipes.
And frankly, we surprised ourselves!

I THOUGHT I had a clear winner from the start based on the taste and texture of the dough.  I even scribbled down 'winner' in the corner of the paper I had written the recipe down on.  Later, I had to scribble it out!  My husband and I both tasted them separately without sharing our findings until we had 3 small bites of each.  We both chose the same winner, the same 2nd place and the same 3rd place!

Taste tested at 3 different points:
1 - tasted the dough
2 - tasted the baked crust with no toppings
3 - tasted the finished pizza with various toppings


*I prebaked the crusts with no toppings to get a clear picture and to taste test the crusts without any toppings so I could compare fairly.



You can search AMAZON HERE for any products you may need or want to purchase for any of my recipes.  If you choose to buy from Amazon I may make pennies from the sale because I'm an affiliate - but your price never changes.

___________________________________________________________

My stuffed cheese, low carb pizza crust got 2nd place in the taste-tests

2nd place: The most like 'real' pizza crust in texture
We both thought this would be 1st place but it ended up 2nd.  The texture is most like a 'real' wheat crust but because it has a cup of low carb bake mix in it, it has that slight 'carbalose' flour taste to it that I just can't get past. It makes 2 pizzas but I made it into 1 large stuffed crust.

LOW CARB PIZZA CRUST TRIAL #3
Came in 2nd place

1/8 c wheat protein isolate 8000
1 c Bakesquick Mix or Carbquik
1/3 c unflavored whey protein powder
1 c wheat protein isolate 5000
1/8 c wheat resistant starch 75
1 t Thick It Up
1 t sweetener of your choice
2 t baking powder
1 t sugar to feed the yeast
1 pkt Rapid Rise Yeast
1/2 c half and half
1/2 c warm water
2 eggs
2 T butter
3 T parmesan cheese
1 t apple cider vinegar
Extra wheat protein isolate to add as needed to make the dough not sticky

Mix the dry ingredients in a bowl starting with the yeast, sugar and warm water, letting it get foamy before adding the rest of the dry.  Add the wet to the dry and start to knead (I used a KitchenAid mixer with a bread dough hook).  IF you need it; add the extra WPI 5000 as you would any flour, watching until the dough just comes together and isn't sticky.  Sometimes I don't need any, other times I need up to 1/3 cup.  Knead about 5 minutes.  Divide dough into 2 balls - press each onto a greased pizza pan.  Prepare your toppings.  I've baked right away AND I've let set and raise 20-30 minutes before baking.  I actually get similar results either way.  Bake at 375 approximately 20 minutes or until done.

2nd place crust

2nd crust place is the most like 'real' wheat pizza crust in texture

This was my 3rd crust that afternoon and I decided to use the whole batch in one LARGE stuffed crust pizza instead of 2 smaller








____________________________________________________________


Last place. Looked like a great whole wheat pizza but was spongy and eggy in texture


Last place: Spongy and eggy in texture
We both thought this would be 2st place but it ended up 3rd.  The dough had a decent flavor and it looked like a great whole wheat pizza crust.  Unfortunately it's hard to eat because of the texture.  My husband's notes described it as spongy.  In my notes I wrote down egg-y and spongy.  I made it palatable by making this one into a BBQ Chicken and Smoked Mozzarella pizza but I admit by the time we were eating leftovers, I scraped the toppings off and ate those; throwing away the crust. I liked the taste of this dough the best.  The flavor is great because there is no carbalose flour or soy in it.  But we didn't care for the texture.

LOW CARB PIZZA CRUST TRIAL #2
Came in 3rd place out of three

1 1/4 c almond flour (I used natural, unblanched)
1/4 c unflavored wheat protein isolate
4 T psyllium husk powder
1/2 t sea salt
2 t baking powder
2 eggs
2 T parmesan cheese
1 c boiling water

Mix the dry in the bowl.  Add eggs.  Add boiling water.  Knead until it all comes together.  Dough is very sticky.  When it forms a sticky ball, remove and place on a well greased pizza pan.  Place a piece of greased parchment over the dough before pressing or rolling out.  Top with favorite toppings and bake at 375 about 15 minutes, take out, add your toppings and bake about 5 minutes more until done.

Yummy tasting dough - good flavor

Your dough will be sticky - no worries

Covered with greased parchment to press out

Ready to go into the oven to be prebaked


AND THE WINNING LOW CARB RECIPE COMING IN THE NEXT POST!
(Because I need a break from typing and uploading photos. Ha ha.)

You can search AMAZON HERE for any products you may need or want to purchase for any of my recipes.  If you choose to buy from Amazon I may make pennies from the sale because I'm an affiliate - but your price never changes.

Low carb recipes turn out extremely different based on the brands you buy. Different brands have very different carb counts and sugar counts as well.  If you try any low carb recipe (not just on my site but anywhere) and you have used different brands or different amounts or substituted an item from the original recipe, you will have different results.  It's just how low-carb cooking is. 






Print Friendly and PDFPrint Friendly

1/22/16

BBQ RIBS IN THE CROCKPOT (Dry Rub start)


Over the past year I've made this particular dry rub for bbq beef and pork ribs numerous times and I swear, every single time I make it, my husband raves about it and acts like he's never had it before!  Ha ha.  He will compliment me over and over and tell me how amazing they are.  I'm glad to hear it!  I agree with him!

I posted this dry rub recipe last April and slow cooked them in the oven on a cold, chilly day.  This time I'm going to add 2 of the photos from that post, but adding the new pictures too because this time around I opted to use a slow cooker.  When I made these ribs this time, I pre-cooked them in 2 different foil wrapped bundles so I had two meals worth with just 1 day of cooking.   

Whenever possible, make 2 of something 
instead of 1 and pop it in the freezer 
for a time-saving meal at a later date.  

This dry rub makes a huge amount; bag it in little ziplocks or store in a Mason jar for up to 3 meals.


 Dry Rub

1 T cumin
1 T paprika
1 T granulated garlic
1 T granulated onion
1 T chili powder
1 T brown sugar
2 T salt
1 t ground Coriander seed
1 t cayenne pepper
1 t black pepper
1 t white pepper

Mix in a bowl.  Sprinkle on damp beef ribs as heavy or light as you wish for your personal taste. 
This time around I chose to wrap the ribs in heavy aluminum foil - added a dash of apple cider vinegar and a dash of orange juice.  Slow cooked them on low all day in the Crockpot.  Opening one side of the foil, I poured off the juices into a pan on the stove and then unwrapped the ribs completely.   I was going to grill them but it was freezing cold outside so I opted to broil them.   While pre-heating the broiler.  

While the broiler pre-heats, make a sauce out of the juices you poured off the meat, by adding a heavy dose of low sugar ketchup, brown sugar sweetener, and a teaspoon of Worcestershire sauce.  I simply kept spoon tasting until I got the sweetness I liked.  (about 1/2 cup ketchup, 1/2 cup brown sugar sweetener).   Medium high heat to boil gently until it's reduced to a thick sauce.  Broil the ribs under the broiler for a few minutes each side until golden brown.  Drizzle with the sauce and serve.

I like to use beef ribs - but you can use pork

It makes a LOT of spice mix.  Use it sparingly or heavy; up to you.
 


Tightly wrapped in heavy duty aluminum foil to catch all the juice as it cooks

Fix it and forget it!  Cooked all day on low, tightly wrapped, they don't dry out. Finish on the grill or under broiler.

Related products available through Amazon;

Hamilton Beach 33967A Set 'n Forget Programmable Slow Cooker, 6-Quart
BLACK+DECKER SC2007D Slow Cooker, 7 Quart, Teal Wave
Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel


    














Print Friendly and PDFPrint Friendly

1/19/16

A Dozen Muffin Recipes! Mostly low carb, sugar free and healthy! 12 muffin recipes in one post!




The last two days I've told myself to bake some muffins and make a batch of healthy almond-thin crackers but I admit, I was procrastinating.  The problem is when that urge to snack hits you and you don't have something ready and waiting, you are often tempted to eat something not at all good for you!  Especially when you are eating low carb, wheat free and sugar free!

Before bed last night I told myself I would do muffin baking today.  At least 2 different kinds, if not three; and I would deep freeze them.  I usually do this... but I've been so preoccupied with other things that pre-baking dozens of muffins has been pushed the lower priority list.

To make it easier on myself to quickly see some of my favorite muffin recipes all in one place, I decided to post a dozen or so of them on one easy-to-click-on post.  It's a pain in the butt to compose the post - having to search, find, cut, copy, link... but it's done.

A DOZEN of my favorite recipes in one post!  Mostly for my own use but if it helps a reader or two, then all the better! 




 

 

 

 

 

Cream Cheese Filled Pumpkin Muffins - Healthy and Almost like a Cream Filled Pumpkin Cupcake!



 

 

 

 

 

 


 Chocolate, Chocolate Chip Muffins (Low Carb, Wheat Free, Sugar Free and with Flax) 

 


 

 

 

 

 

Almond Muffins Everyone Can Love - (even if they eat Paleo, Gluten Free, Sugar Free, Atkins, Low Carb...) OR NOT

 

 

 

 

 

 

 

Healthy Almond Muffins

 

 

 

 

 

 

 

 Homemade Blueberry Muffins - Shh, no one will know they are wheat free and sugar free!

   

 

 

 

 

An American Housewife's Wheat Bran Muffins

  

 

 

 

 

 

 

 

 

Pumpkin Muffins with Flaxseed (that happen to be low carb, flour-free, sugar free.... but you won't know it)

 

 

 

 

 

 

 

 

Low Carb, Sugar Free Muffins - (good replacement for corn muffin

 

 

 

 

 

 

 

Mini Cinnamon Donut Cupcakes/muffins

 

 

 

 

 

 

 

 

 

Sugar Free Almond Poppy Seed Muffins ( a low carb option!)

  

 

 

 

 

 

 

 

The Best Homemade Blueberry Muffins

 

 

 

 

 

 

 

 

Healthy Low Carb, Sugar Free Berry Muffins (blueberry and blackberry, etc.)

 

 

 

 

 

Print Friendly and PDFPrint Friendly
Related Posts

MY AMAZON PICKS