Baking in my Solar Oven - Spice Cake! (Both recipes for regular spice cake and low carb version)

When you can't wait to decorate the whole cake, you just grab a spoon and dig in!

I did, ultimately, frost the whole cake....  after I ate a portion of it with a spoon first!

The past couple days have been 100 degrees outside and not at all 'Fall' like, but my body must know it's almost Fall because I've been craving a good old fashioned spice cake like crazy!  

I'm not a fan of raisins in any food dishes (if you are a regular reader you already know how I feel about people who put raisins in Thanksgiving stuffing, homemade cinnamon swirl bread or bagels!) but oddly enough, spice cake is the one baked good that I don't hate them for being there.  I may pick them out and leave them on the side of my plate more often than not, but then again, I rarely EAT spice cake so it's neither here nor there.

Deciding to give in to my craving, I decided to make a regular, traditional spice cake and even gave myself permission to use flour and sugar if I wished... since we got off the habit of healthy low carb over the past two weeks due to being in beach vacation mode and cooking/sharing meals for a large group of people, none of which are low carb/sugar free except us.

But I had no raisins on hand and the bag of prunes that also could have sufficed went home with a family member after vacation as well so (luckily) I had neither to work with.  And that is when I decided I really wanted to make it a healthier low carb version anyway.... time to get back on the keto bandwagon and admit that vacation is over. 

So the cake was made... which I'll include the traditional recipe and then the ways I changed it to make it low carb, flour free and sugar free.  I also opted to bake it in my solar oven since it was 100 degrees out anyway.  

Old Fashioned Spice Cake

1/2 c real butter (1 stick)
1/4 c shortening
1 c brown sugar
1 egg
1/2 c raisins
2 c flour
1 t baking soda
2 t baking powder
1/4 t cloves
1/4 t nutmeg
1/2 t all spice
1 t cinnamon
1 c sour milk (use a tablespoon of vinegar into a cup of milk and let it sit for a few minutes)

Grease 2 rounds or one oblong (7X12).  Beat the butter and shortening with the sugar, add the egg.  Mix the flour with the spices, and add alternately with the sour milk.  Stir in the raisins and pour into your pans.  Bake at 375 for about 20-25 minutes until the center is set and the cake is done.  Cool completely before icing it with your favorite frosting.  Cream Cheese Frosting is excellent on this one!


Lower Carb and Sugar Free Version
Old Fashioned Spice Cake

1/2 c real butter (1 stick)
1/4 c shortening
1 c brown sugar style sweetener 
1 egg
1 t vanilla
2 1/4 c almond flour
1 t baking soda
2 t baking powder
1 T good quality coconut flour
1/2 c whey protein powder
1/4 t cloves
1/4 t nutmeg
1/2 t all spice
1 t cinnamon
1 c soured cream (use a tablespoon of vinegar into a cup of cream and let it sit for a few minutes)

Grease 2 rounds or one oblong (7X12).  Beat the butter and shortening with the brown sweetener, add the egg and vanilla.  Mix the almond flour with the whey protein powder, coconut flour and spices, and add alternately with the soured cream.  Pour into your pans.  Bake at 375 for about 20-25 minutes until the center is set and the cake is done.  Cool completely before icing it with your favorite frosting.  Cream Cheese Frosting is excellent on this one!

*For the cream cheese frosting in the photos in this post I used an 8 oz. block of cream cheese, softened and added a splash of vanilla extract and about 1/2 c natural sweetener (I used Erythritol with Monk Fruit and a bit of Pyure - always mix 2-3 brands for best flavor) and added enough to cream to get it the consistency I wanted (maybe a quarter cup? I just poured and mixed until it was spread the way frosting should).  

 Baking in my solar oven as it was a hot, sunny day.  Just bake it until the center is completely set.

I couldn't frost it yet as it was still too warm (and I had been cooling it in the freezer to hasten the process...)  but when you can't wait, you just grab a spoon and dig in!!  I would put a smear of frosting on each bite - and yes, I enjoyed it immensely.

 I did however, finally get around to icing the whole cake!

Lemon Poppy Seed Cake - Almond Flour Based (Solar Oven Option) - Low Carb and Sugar Free

Lemon Poppy Seed Cake with a lemon glaze and a sprinkle of dried lemon peel on top

I've been craving something 'lemon' but I didn't want to make muffins again so instead, yesterday I used the same muffin idea but made a cake with a lemon glaze.

In addition to wanting to bake something 'lemony' I wanted to use our sun oven since it was pretty hot yesterday and I didn't feel like heating up the oven.  It's not that makes the kitchen hot but moreso I'm aware of the pull on the power grid when everyone has their electricity running full power to cool their houses, use fans, tv's, etc.  It's so simple and easy for me to bake in the solar oven and there isn't any reason not to.  But I know MOST people do not have a solar oven or sun oven so obviously you are welcome to bake yours in a regular old oven, ha ha. 

These can be made into great muffins, a cake or even a loaf bread.

Lemon Poppy Seed Cake, Muffins or Loaf Bread

1 stick (half cup) real butter, soft
2/3 - 3/4 c So Nourished monk fruit/erythritol or other sweetener of choice using equivalent  (link at bottom of post) Try to use a mixture of at least 2 if not 3 sweeteners to get the best flavor
3 eggs
2 t dry lemon peel/zest
1 t lemon extract
1 t lemon juice
1/2 t vanilla

3 c almond flour
3-4 heaping tablespoons unflavored or vanilla IsoPure whey protein powder (or any 0 sugar/carb brand)
2 T poppy seeds
2 t baking powder
1/2 t sea salt
2/3 c water

Grease your pan(s) or line your muffin tins.  Preheat your oven to 325 or put your solar oven outside in the sun to preheat.
Beat the butter, then add the sweetener, eggs, lemon peel and flavors.  Beat until smooth.
In a bowl, combine the dry ingredients and mix them together then add half this almond flour mixture to the wet, beat in the water then add and beat in the last of the dry.
Spread in your pan of choice.
Bake about 45 minutes until done.
Cool completely and then top with a simple glaze;

Mix powdered sweetener of choice (like So Nourished, etc.) with enough lemon juice to make a thick glaze consistency.  Pour over your cake, bread or cupcakes and let it run down the sides if you wish.  I added a tablespoon of butter to about 2/3 cup powdered sweetener and then added lemon juice until it was the consistency I wanted.

I sprinkled the top of this cake with a dried lemon peel (those aren't crumbs in the photo at the top, but dried lemon peel bits).

The dry ingredients

The batter is yummy!

Baking mine in a sun oven... obviously most normal people use the oven in their home... ha ha.

Baking away.... I'll put a link to sun ovens at the bottom of this post for those interested.  Mine is about oh, 7 or 8 years old now? 

All cool and ready for it's glaze....

Just a simple glaze: I used a bit of butter, sweetener and lemon juice

Added some dried lemon peel bits on top as I love love love lemon

So moist.  So, so moist.  And it stays moist!  Doesn't dry out quickly like wheat flour based cakes do.  Also, because I use whey protein powder instead of coconut flour to offset the almond flour, that makes a difference.  Coconut flour is very drying as well.

The BRANDS of ingredients you use makes a huge difference in carb counts.  Mine is about 4 carbs per slice but depending on the whey protein powder you use, yours could have high carbs and even sugar if you aren't reading labels.  Use FitDay, FitBit, etc. to enter your own ingredients to get your nutritional counts.

From My September 1st Instagram: Easy and No Work Dry Rub BBQ Ribs

Although I've posted our favorite dry rub recipe more than a couple times on An American Housewife, I posted it to my Instagram account yesterday as I was making them (again) and I wanted to make it easy for any followers to find the recipe on my site.  

We have these fairly often because they are a family favorite here.  We use beef ribs, simply because it's a preference of ours over pork but you certainly can use pork if you wish.  Also:  I slow cook these in all different ways depending on the day, the weather, and how much time I have to get them ready.

Options that I've used are the oven, a slow cooker/crock pot, an Instant Pot and a solar oven (sun oven).  All of them work fabulously.  The solar ovens, crock pots and instant pots use moisture in the cooking process so wrapping in foil isn't 'needed' but it does help bring the tender ribs out in one piece so I recommend it.  When in the oven, yes, use heavy foil sealed tightly as it traps in the moisture to slow cook them without them going dry or burning.  You want them to be moist and tender.




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. 

Wrap the ribs in heavy aluminum foil - add a dash of apple cider vinegar and if you have it; a dash of orange juice to the ribs, wrap tightly in the foil or just add to the crockpot/slowcooker, or bake in a solar oven or in the oven at 350.

Slow cook them however you wish til tender enough to easily pull off the bone.  Remove ribs to finish off either on the grill or under the broiler for a few minutes to finish them up.  

*If you want to make a BBQ Sauce from the juices; Opening one side of the foil, pour off the juices into a pan on the stove and then unwrap the ribs completely. 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

Cook them really, any way you wish.  The idea is to slow cook them until they are completely done and tender enough to pull off the bone.

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

 

Elegant Garlic Herb Pull Apart Bread

Originally posted in 2014

Baked and ready to serve

Originally posted in 2014, it's a beautiful change when you want to serve garlic bread with your meal but want something different.  This dough is a nice dough to work with but the recipe is enough for two baked goods; so you could make 2 pans of elegant pull apart bread or use the second half for something like a regular loaf of bread, rolls or hamburger buns.  Or just half the recipe when you are making it.

I baked this one in my solar oven although yes, most people, including me, typically bake it in the oven. 


Elegant Garlic Herb Pull Apart Bread

4 1/2 t - (2 pkg.)  active, dry yeast
1/2 c warm water
1 t sugar
1/3 c additional sugar
1 1/4 c warm milk
1/2 c butter, melted
2 eggs
1 t salt
6 c flour (additional 1 cup on stand by)
1-2 T fresh, minced garlic
2 T fresh, chopped parsley or 2 t dried
1 t garlic salt (optional - cut out if you need to cut down on salt)
4 T butter, soft

In a large mixing bowl, place the yeast and warm water with the 1 teaspoon sugar.  Stir gently and let set about 1 minute to dissolve.  Add the milk, melted butter, eggs, salt, 1/3 c sugar and about 3-4 cups flour.  Stir by hand or use your bread dough hook on the electric mixer and stir to form a soft dough starting with 3 cups flour and adding more to get the dough to form.  This should be a total of about 6 cups.   Knead by hand on a floured board 6-8 minutes or by mixer with dough hook, about 4-5 minutes.  In a greased bowl, turn once to cover the dough with oil or grease, cover and let raise until doubled in height.  This could be 25 minutes to an hour or more depending on how warm the area you are letting it raise is.

Punch down dough and place on a floured surface.  Divide dough into 4 portions.  The bread I made above was using just 2 dough portions of the dough and using the other two for something else.

Roll each portion into a rectangle about 14 inches by 6 inches.  Spread about 2 tablespoons of the butter over the rectangle and use half your garlic, garlic salt and parsley to sprinkle over the dough.   Fold the dough up accordion style (back and forth, back and forth) about every 2 inches.  Cut the folded dough into slices about 1 1/2 inches wide with a very sharp knife.  Place them standing up in a round, greased pan with the folds showing upwards.  Continue with your dough to fill a round circle in the pan.

Cover loosely and let raise in a warm place about 15-20 minutes just until it starts to raise and get puffy.  Bake at 375 degrees about 20-25 minutes until the top is golden brown and the bread is done.  Let cool about 3 minutes in the pan before turning out to a wire rack.  Let cool about 5-10 minutes before serving warm.

A nice, tender bread dough

Rolling out to a rectangle shape

Covering with fresh, minced garlic, garlic salt and parsley

Folded accordion style and sliced

Placed in a greased baking pan to form a ring

Let raise

Baked and ready to serve

 

One of the Best Pork Roasts is also the EASIEST Pork Roasts! ONE seasoning mix.... that you might already have in your cupboard

There is no real 'recipe' since it only involves two items!

PORK ROAST - any size
McCormick Grill Mates Montreal Steak Seasoning

Sprinkle the meat with the seasoning.  Heavy or light, depending on how much flavor you like.  I covered it pretty heavy as we like our pork roast with a 'kick'.  Place it in a roasting pan and if you are roasting in the oven, you can cover it and roast at 350 (ish) for an hour and then uncover and finish roasting until golden brown - OR can roast it without cover, but add some water to the pan so it won't burn while roasting (about a cup should do it).  You can place this in your crock pot or slow cooker or if you are like me and own a sun oven, just place it in the pan with the lid and let it cook away in the sun all day (since things in the solar ovens don't burn, you don't have to watch it like you do in the oven).

I served ours with steamed cauliflower and a homemade cheese sauce.  So good!

#WhatsForDinner? Bacon Wrapped Pork Chops

We had these a couple days ago but I have tons of photos I just 'never get around to' posting!  This one doesn't use a recipe - it's just two ingredients of course.  But a good 'reminder' if you are brainstorming ideas to use up some pork chops!  I've posted this idea before - but this time I used my solar oven and I have to say it makes them so easy and so perfect I just have to share!

• Wrap your boneless pork chops with strips of bacon to cover.
• Wrapped rather tightly they stay in place just fine and don't need toothpicks.
• Season with salt and pepper. No special crazy spices are really needed but you could add what you like.
• Place in a solar oven as is - or wrap in foil and place in a traditional oven at 350 degrees and bake about 45 minutes.
• This cooks the meat, pre-cooks the bacon and yet leaves them very moist because the steam is trapped by the solar oven or foil.
• Take the bacon wrapped pork chops and brown and crisp them up by grilling or broiling them for a few minutes on each side until the bacon is done.

Re-posting: BBQ BEEF RIBS with a DRY RUB (The day my husband asked me to show him how to make them!)

My husband doesn't cook.  No, really. Doesn't know how.

It doesn't come naturally to him.  His brain doesn't function in a way to make cooking anything of any size, form or shape easy.  Even boiling pasta is a difficult task. When I say this, I mean it in all honesty.  When I met him, he and his Dad would make boxed macaroni and cheese and carefully measure out the water because the box stated to boil the macaroni in 6 cups of water.  They precisely measured 6 cups of water.   Most people would just fill a pan with some water, boil and add the dry pasta.  When I did this, they both stood with confused looks on their faces and asked me how I knew how much water to use if I didn't measure it.

In all the time my husband and I have been together he has never, ever asked me to show him how to make something because he wanted to know how to make it himself.

And THIS is the meal he loves so much he shocked me and our youngest daughter the other night by requesting to have me show him how to make them. I am pretty sure my AND my daughter's eyes popped as wide open as they can get, and our mouths were hanging down.  *grin*  Well, he has today off so today was/is his day to learn!

It's a simple dry rub mixture I came up with by using 4-5 different recipes, adding my own spices like some coriander and cayenne.  Cook the ribs with the dry rub, drain off the juices to make a simple sauce and let it reduce while you finish the ribs over a fire or the grill (or a broiler).  We like to cook ours in the solar oven as it doesn't heat up the house, doesn't use up electricity and we don't have to watch it or check it at all.  Just pop it in and forget about it.  But I also make these in the oven on cold or rainy days.  It's just such an easy-go-lucky recipe you can't really mess it up as long as you let the ribs cook long enough to be tender, the hard part is finished. 



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.I like to pour about 1/4 cup apple cider vinegar in the bottom of the foil under the meat.  You could also use apple juice, orange juice... or nothing at all.  It's still going to be fabulous.

Wrap the ribs in heavy aluminum foil and slow cook them on 200-250 degrees for a few hours in the oven or in a solar oven.

Turn the oven off and let them sit in the closed oven for another 2 hours.  If you are using a solar oven, just leave them and forget about them until you are ready to make the bbq sauce.  Opening one side of the foil, pour off the juices into a pan on the stove.  Over medium high heat, proceed to make a sauce out of it by adding a heavy dose of (low sugar) ketchup, brown sugar (sweetener alternative for us), 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 and turn down a bit so it continues a slow boil/high simmer 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.

Busy Weekend! Cooking over the Fire & in my Solar Oven (which is actually a good Mother's Day gift idea!)

It was a beautiful weekend here in our part of the universe, which made for a busy "maintenance and repair" weekend but a little fun too.  Since it was sunny and warm, it also made it easy for me to 'cook' dinner without thinking about it. 

Saturday I cooked beef ribs in the sun oven all day without worrying about 'what's for dinner'.  We then built a fire in the firepit and finished them over a fire which makes them sooo delicious.  In the photo you can see I used the liquid poured off from cooking, to add some sugar free ketchup and brown sugar substitute, brought to a simmer over the fire and reduced to a nice thick sauce.

Sunday was another busy day - this time repairing some boards on the deck and restaining and finishing the heavy front wooden doors.  Again, I didn't worry about dinner.  I whipped up some simple chicken enchiladas, set them to bake while I worked.

With the sun oven 'hot' and many hours of sunlight left, I decided to mix up a cheesecake and baked that as well.  Dinner is served... without heating up the house or using any electricity.

 

 

 

Homemade Applesauce in a Slowcooker, Crock Pot OR in your SOLAR OVEN! Yep - So easy!

When I started making this last year, I created a monster!  This is a 'must have' on hand at all times for my husband.  I started to can all of my homemade applesauce in pint sized jars as he takes one to work with him almost every day but the funniest thing is that almost every morning I get up to make my coffee and find an empty container and a spoon next to the sink.  Yep!  This is his 'go to' snack at night while he watches TV after I go to bed!

Lucky for me this is so incredibly easy to make and takes almost no work.  Lucky for him it's healthy.

Depending on the apples I use, I usually don't add any sweetener at all, so it's all natural.  When I do decide to mix it up a little and add a cinnamon stick and a bit of sweetener, I use natural, healthy sweeteners - (not sugar) so it's still sugar free and so healthy for him.  

I've also found my husband eats these so quickly I don't can and process them unless I'm doing a large batch, as he'll eat 1-2 pints a day between work and late night snacks!

Homemade Applesauce

About 10 medium apples of any variety reds you have on hand
About 1/3 - 1/2 cup water
1 Tbsp lemon juice (this is needed if you are canning them, but I add a splash of it anyway even if I'm not)

optional:  sweetener and/or cinnamon to your taste

Combine the apples with just enough water to coat the bottom of your crockpot or slowcooker so they don't stick.
Cover and heat on high for about 2-4 hours depending on your brand, size and style slow cooker.  Do not let them burn, but turn it off when the apples are completely soft.  You can also cook them on the stove if you wish.  On the stove, add enough water so the bottom of the pan is covered and the apples won't stick or burn.  Bring to a boil over medium-high heat. Immediately educe heat and simmer, stirring occasionally, for 10 to 20 minutes, until apples are tender. Remove from heat and let cool about 5 minutes.

You can add sweetener and/or a cinnamon stick either when you start to cook them or add a bit of ground cinnamon when you process them.  It's up to you.  Process in a food processor or blender in batches until as smooth as you wish.  You can eat immediately, place in a container in the refrigerator to eat that week or can them in a water bath for longer storage. 

Solar Oven:  With temperatures hovering at 100 degrees, I've been using my solar oven as it's just so quick and easy.  This batch of applesauce is made just like the instructions above for a slow cooker or crockpot.   Place your apple slices into a pan that fits in your solar oven.  Add just enough water to coat the bottom of the pan (your apples won't burn in a solar oven like they might in a crock pot or slow cooker, but the tiny bit of liquid just adds a bit of juice to the processing later).

If you are choosing to add sugar, cinnamon or a natural sweetener you can do that now or when you process them.

Place the lid on the pan, place in the solar oven and forget about it for at least 2 hours, or until the apples are soft and you are ready to process them.  Unlike stove top cooking or slow cookers, your apples won't scorch or burn.  They will just cook nice and soft and wait for you, on your schedule.

Process in a food processor or blender until as smooth as you wish.  You can eat immediately, place in a container in the refrigerator to eat that week or can them in a water bath for longer storage.

IF YOU WANT TO CAN THEM:

Get your canning supplies ready while the apples are almost done cooking and ready to process.  The jars should be clean and hot; kept in simmering water until you need them.  The rings and lids clean and hot. Have a pot on the stove with water ready to process them in boiling water.

Working in batches depending on the size of your food processor, process them on pulse with the S-blade until just smooth.  Don't over process.
 
Place apple mixture in a saucepan. Add lemon juice. Bring to a simmer slash boil over medium-high heat, stirring frequently to prevent sticking. 

Ladle the applesauce into hot jars leaving 1/2 inch head space. Remove air bubbles by sliding a butter knife or skinny spatula around the jar and jiggling it a little to settle the sauce. Wipe the rim with a clean, damp rag or paper towel. Center lid on jar. Screw on the band just to hold the lid in place, not too tight.

Water bath process the jars in a boiling water for 20 minutes. Remove jars and let set on the counter to cool slowly. The lids should all be sealed down tight and not 'give' when pressed in the center with your finger or thumb.  That's it!  You're done.

Mexican Lasagna that fits perfectly in my round baking pot! (Graniteware pot that came with my Sun Oven)

I have made this recipe a thousand times... and I've posted this recipe a handful.
So why post again? 
Because I'm an idiot for not thinking about this sooner and just realized this week (after making this forever and forever) that it fits perfectly in my round Graniteware baking pot!

It's 8.5" inside and rim to rim is 9.75".   So I decided to post this not only as a reminder to me to start using this pan for my Mexican Lasagna -  but if anyone else could use this hint - there ya go!



Mexican Lasagna

1 - 2 lbs. ground beef, chicken, turkey, etc.
1 envelope taco seasoning
1 t seasoned salt
2 cups diced tomatoes (or use canned if you prefer)
1 T jalapeno's, diced fine (optional if your family hates them)
1 T onion (another option!)
1 - 6 oz. can tomato paste with 3 empty cans of water OR use 15 oz. can tomato sauce
1 1/2 c sour cream  OR  ricotta or cottage cheese
2 eggs
10 flour tortillas (any style - low carb, etc. is fine too) (Only 5 if you use a round pan!)
2 1/2 - 3 c shredded cheese

Cook the ground beef (if you are using) and drain.  If you are using already cooked beef, chicken, etc. place it in a large pan on the stove top.  When hot, add the taco seasoning, salt, tomatoes, paste and water or tomato sauce, jalapeno's and onions if you are using them.  Bring to a boil.  Reduce and simmer about 10 minutes while you mix the sour cream OR ricotta/cottage cheese with the eggs in a bowl.  Preheat the oven to 350.

Spread half the meat mixture in a 9X13 inch pan.  Cut your flour tortilla in half.  Layer about 5 of them over the meat.  Spread half the sour cream or cottage cheese mixture over the tortillas.  Sprinkle with half the shredded cheese.  Repeat the layers with the rest of the meat, tortillas, sour cream or cheese mixture and top with the rest of the shredded cheese.  You can now use green olives or black olives on top if your family likes them.

Bake uncovered about 20-30 minutes until golden brown, bubbly and hot.  Let it stand 10 minutes to 'set up' for easier cutting.  You can serve this as is or offer sour cream, guacamole, salsa, etc.

I used cooked, leftover chicken for this one.  But you can make this with ground beef too.

If you are making it in  a traditional rectangle pan - slice the tortillas in half to layer

Your flour tortillas become the 'noodles'

If you are making it in your round pan and the diameter is 9.75" from rim to rim, the regular sized tortillas fit perfectly!

Here I am layering the meat and cheese between the tortillas (that turn into noodles once cooked)

This version in the traditional pan was topped with olives.  One of a hundred options.  Play with your food!

Let stand about 10 minutes for easier cutting

My Favorite Blueberry Pie - Made into a Lower Carb, Sugar Free Version

And... 2022 update - this post is from 2014 and most of the products have changed or are unavilable (the Just Like Sugar brand for example) use whatever brands and options are available in whatever year you are reading this post.

One of the few fruit pies I will eat, is my blueberry pie.
I love my blueberry pie.
I know my blueberry pie.  I love my blueberry pie.
But it's full of regular, all purpose white flour.
And sugar.
And not exactly 'healthy'.
So yesterday I set out to make it healthier.

The end result made me sad... because it wasn't MY blueberry pie.

It didn't have sweet sugary blueberry filling.
It didn't have the crunchy crust from the extra sugar sprinkled and baked on top.

And the fact that I didn't love it as much as I do "my" blueberry pie... is all in my head.
And I know that.
And my husband agreed with me- that it's all in my head...  as he finished every last crumb of his slice.


Healthier Blueberry Pie

1 c  Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder
1/3 c oat flour (optional - I used this time but not the last 2 times. Not a significant difference)
1 t baking powder
dash of salt
6 T cold butter, cut into small pieces (reduce to 4 T if you don't use oat flour)
2 egg yolks
2 T cold water

4-5 cups frozen or fresh blueberries
1 1/2 T  Thick-It-Up Low Carb Food Thickener
3/4 c  Brown Sugar Substitute or a mixture of both 'white' and 'brown' together
dash of cinnamon, vanilla and ground ginger
Just Like Sugar Baked Right to sprinkle on the top crust**


Combine the dry ingredients in a bowl with a whisk.  Cut in the butter with your fingers and work it in until it's coarse.  Beat the egg yolks with cold water and blend it into the dry ingredients.  When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill.

While the crust is chilling, mix the berries, thickener, sugar substitute and ginger, cinnamon and vanilla in a bowl. Remove the chilled dough, divide into half and roll out the pie crusts (between two pieces of parchment because it's sticky) and place one in a large, deep dish pan pan.

Fill with the blueberry filling.  Top with the second crust and crimp the edges with your fingers or use a fork.  Sprinkle the top with cinnamon and a sugar substitute (I used Just Like Sugar's Baked Right).  Bake at 350 until golden brown and firm in the center. 

 
**Note:  The next time I make this I'm going to use some erythritol in the blueberry mix and sprinkled on top to make it just a little sweeter and to give it more of that crunch that unhealthy, beloved blueberry pie has.

I use my blueberries frozen - right from the freezer, yes with ice still covering them

 

Crimping the edges to seal in the filling

This is a product that is sweetener and cinnamon already blended

I baked it my sun oven for about 2 1/2 hours (nothing burns so forget about it as long as you want)

 

And... 2022 update - this post is from 2014 and most of the products have changed or are unavilable (the Just Like Sugar brand for example) use whatever brands and options are available in whatever year you are reading this post.