Healthy Flaxseed Pumpkin Bread (Low Carb and Sugar Free too)

There are two ingredients I like to cook with because I know they make almost anything they are added to moist, and will probably (more than likely) always turn out.  Cocoa and pumpkin.  Cocoa powder in cookies always makes the most delicious and chewy never-dry-out cookies and pumpkin does the same in breads and bars.  I'm a fan of quick breads - from zucchini to pumpkin and everything in between.  On my pumpkin bread I like to smear it with a bit of cream cheese icing as it is then just like a yummy pumpkin bar.  But the bread is so good and so moist, you don't need to top it with anything if you don't wish to.


This bread is also very, very healthy!  Ground flaxseeds have a nutty taste and are a noted health-giving digestive aid. They are also high in fiber and are powerful natural cholesterol controllers. In a 2 Tablespoon serving size (13 grams) the fiber content is 1.33 grams of Soluble Fiber and 2.67 grams of Insoluble Fiber. Ground Flaxseeds are a good source of Omega 3 Fatty Acids, with 2 Tablespoons having 2400 mg of Omega 3. 

Pumpkin Bread

1 1/2 c Golden Flaxseed Meal
1/3 c coconut flour
1 c almond flour
1/4 c brown sugar substitute
1/2 c Erythritol
1/3 c whey protein powder (unflavored or vanilla)
2 1/2 t baking powder
1 t baking soda
1 t Xanthan Gum
1 1/2 t pumpkin pie spice (or use 1 t cinnamon, 1/4 t ginger and 1/4 t cloves and dash nutmeg)
1/2 t salt
1 can (15 oz.) pumpkin
5 eggs
1/4 c coconut oil
1/3 c almond milk (unsweetened)
15-25 drops liquid sweetener
1 t vanilla

In a bowl place the dry ingredients;  flaxseed meal, coconut flour, almond flour, brown sugar substitute, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices, salt.  Stir well.  In another bowl place the wet ingredients;  pumpkin, eggs, melted coconut oil, almond milk, vanilla and sweetener.   I used about 25-30 drops of liquid sweetener but do a taste test and use what you prefer.

Combine dry and wet ingredients.  Stir well with mixer or by hand.  Place in a greased 9X5" loaf pan and bake at 350 for about 55 minutes or until the center is set and comes clean when you insert a thin knife or cake tester.  Let cool in the pan at least 10-15 minutes before removing to cool completely.  If you can wait 1 more day to eat this, I suggest wrapping in plastic wrap, then in foil, and refrigerating 24 hours.  I love the flavor and texture pumpkin breads have when you do this - although it's not necessary.







Products I use to make this bread;
(Ideal is no longer available but Just Like Sugar and Truvia make products you could use)
Natural Almond Meal Flour - 5 Pound Bag
Brown Sweetener: 16 oz by Just Like Sugar
Truvia Brown Sugar Baking Blend
Now Foods Erythritol Powder 100% Pure 2.5 lb
Coconut Secret Raw Coconut Flour (Gluten Free), 16 Ounce Canister
Bob's Red Mill Organic  Flaxseed Meal, 16-Ounce Packages (Pack of 4)
Bob's Red Mill Gum Xanthan, 8-Ounce





         



        

Amazing Low Carb Bagels - Finally!

For a low carb bagel, this is the best I have found that I can make myself, in my own home.  And that is in over 10 years of doing low carb and trying various recipes using soy flour, Bob's baking mixes, Atkins mixes, almond flour, flax meal, etc.  When I started this, there were few products readily available, stores did not have a strong online presence and if you couldn't find it in your local Mom and Pop grocery, you probably weren't going to be able to find it.


When I ordered this mix a couple months ago, I thought it would come with a bagel recipe enclosed.  It does not.  So I went looking for one.  I found a basic bagel recipe for it online and then improvised to personalize it. We like onion bagels the best in our home, so that is the kind I decided to make.  

Low Carb Bagels

1 Pizza and Bagel Flour mix (Low Carb Pizza & Bagel Flour (1 LB) - LC Foods - All Natural - No Sugar - Diabetic Friendly)
1/2 t instant dry yeast
1 1/2 t sugar (for the yeast to work)
scant 3/4 c warm water
1/2 t salt
1 1/2 t canola oil
Seeds or flavors for a bagel you like;  dried minced onion, poppy seeds, onion powder, garlic, etc.
1 pot of boiling water and a pinch of baking soda will be needed later

In a small bowl, mix the yeast, sugar and warm water.  Stir and let set to proof while you mix the rest.  In another bowl place 1 2/3 cups of the bagel flour mix, salt and oil.  Mix well - it will be very dry.  Add the yeast mixture, but don't add all of it.  Depending on your humidity level, the temperature and the exact measurements of your cups, the amount needed will change.  Pour most of it in, but not all.  Start to mix.  It should come together as a dough ball, pulling away from the sides.  It will be a little sticky, but will be forming a ball.  Use a little more water OR a little more of the flour mixture as needed.  When it's a sticky dough ball, scrape all onto a lightly 'floured' surface with more of the bagel mix.  At this point I wanted a light onion flavor so I added about 1/2 teaspoon onion powder to the surface so it would be kneaded into the dough.  You could add things you want. 

Knead well, sprinkling additional LC bagel mix on it until it's no longer sticky and forms a nice ball.  (See image below).  Now divide the ball into 3 pieces and each of those into 2 so you have a total of six (6) dough pieces.  Roll each into a ball, punch a hole in the center with your finger or a wooden spoon.  Form a circle and place on a non-stick baking pan or parchment.   Cover with plastic wrap and place in a warm area to rise for 1 hour.  They will double in size.  After an hour, bring a pot of water to boil and preheat your oven to 390 degrees. (400 degrees if you don't have a digital oven).  Add a pinch of baking soda to the water.  Place each circle in the water to boil for 15 seconds per side.  Place back on the baking sheet.  At this point, top your bagels with seeds or whatever you wish.  I reconstituted dried, minced onion for ours.  Sprinkle if you wish with a topping (or leave plain) and bake for 12 minutes until starting to get golden brown.  Remove from oven, let cool and serve with cream cheese or whatever you like on your bagels.  Makes 6.

You might be interested in the product I used as well as some other items they carry;
Low Carb Pizza & Bagel Flour (1 LB) - LC Foods - All Natural - No Sugar - Diabetic Friendly


Low Carb Pizza & Calzone Mix - LC Foods - All Natural - No Sugar - Diabetic Friendly - 8.57 oz
Low Carb Brownie Mix - LC Foods - All Natural - No Sugar - Diabetic Friendly - 10.8 oz
Low Carb Pizza Crust (3 Shells) - Fresh Baked - LC Foods - All Natural - No Sugar - High Protein - Diabetic Friendly - Low Carb Pizza
Low Carb Gluten Free Chocolate Chip Cookie Mix - LC Foods - All Natural - Paleo - No Sugar - Diabetic Friendly - 15 oz
     

My Favorite Low Carb, Sugar Free, Grain Free Cookbooks

Back in 2002 I started to research the effects of sugar and refined, white flour on our bodies and our health.  By the spring of 2003 I was ready emotionally, mentally and psychologically to give myself a "detox" of all sugar and flour and see what (if anything) happens.  The effect of that first 2 weeks of detox was eye opening and amazing.  So much so, that my husband saw the positive changes after the first week and although he previously hadn't paid any attention to the research I was doing - he asked me if I could explain to him what he could and couldn't have so that he could start the 2 week detox as well.  We've never looked back.  Since that spring in 2003, we do the Atkins 2 week induction detox followed by 2 months of sugar free, low carb; at least 3 times a year.  More often than not however, we seem to eat this way even subconsciously when we are not low carbing.


We've always had to live on a very frugal budget and buying cookbooks is a long and painful decision for me.  I take forever to make my decision, then I spend even more time looking for the best prices, sales and if I'm looking online (more often now than not) I look for free shipping and other perks before I finally (FINALLY) spend the money.  Frankly and honestly;  we just don't have it.  So we watch every nickel carefully.   For that reason, I don't own many low carb cook books.  However, in the interest of this post and for bookmarking purposes for myself as well, I decided to put my favorite list here with links to purchase them through Amazon.

Cookbooks I either own and use, or are on my personal 'next to purchase' list;

The Art of Healthy Eating - Sweets

Splendid Low-Carbing: The Complete Series (Volumes 1 to 5)

500 Low-Carb Recipes: from Snacks to Dessert

Low Carb-ing Among Friends  V3 (14-Jan-13)

Low-Carb ing, Among Friends Gluten-Free, V2 (27-July-12)

Low-Carb ing, Among Friends, V1 (11-Nov-11)



Here are the image links to the books listed above;