Wheat Belly plan continues. Bought the cookbook which is a little disappointing because at least 1/3 of it is restating the theory from the first book and listing the ingredients and descriptions. Kind of useful, but still wish it was all recipes. Of course I had to try a dessert first. Its the hardest thing to give up for me. I have learned to appreciate 85%cocoa chocolate, but there are times you just want a cookie or cake. Especially when the house if FULL of girl scout cookies!
First trial run from the book, Vanilla Cupcakes with Chocolate Cream Cheese Frosting and Cheeseburger Soup. I could not get a great shot of the soup; it looks rather unappetizing but it is really yummy.
4 c. chicken broth 1/2 tsp sea salt
1/2 head cauliflower, cut into florets 1/4 tsp paprika 1 tbsp butter or coconut oil 1/8 tsp ground black pepper 1 small onion, chopped 1 tbsp coconut flour 1/2 lb ground beef 1/2 c shredded sharp Cheddar cheese 1 tbsp minced fresh parsleyCombine 31/4 c of broth and cauliflower into large saucepan; cover and bring to boil. Reduce heat and cook 15-20min, or until cauliflower is tender.Meanwhile, add butter or oil to medium pan over medium-high heat. Cook the onion, stirring until golden. Crumble in ground beef and cook thoroughly. Stir in parsley, salt, paprika and pepper. Remove from heat and set aside.Transfer the cauliflower and broth to a food processor or blender and puree until smooth. Return to the saucepan. In a small bowl, whisk the coconut flour with the remaining 1/4 c of broth until smooth. Gradually add the coconut flour mixture to the cauliflower mixture and return to heat, whisking constantly for about 3 min, or until slightly thickened. Whisk in cheese just until it melts. Remove from heat and stir in the reserved meat mixture. Serve.
2 cups almond meal 1/3 cup xylitol (I used powdered splenda)
1/4 cup coconut flour 2 tblsp buttermilk
1/4 cup ground flaxseed 1 tblsp vanilla
2 tsp baking powder
1/2 tsp baking soda Frosting
1/2 tsp sea salt 1 square semisweet baking chocolate
2 eggs separated 4 oz cream cheese, softened
1/4 cup coconut oil, melted 1/4 tsp stevia powder (splenda)
Preheat oven to 350. Place 10 liners in muffin pan. Whisk almond meal, coconut flour, flaxseed, and dry ingredients together. In another bowl whisk egg yolks, oil, splenda, buttermilk, and vanilla. In large bowl, beat, with electric mixer, egg whites until stiff. Gold egg whites into egg yolk mixture. Add to flour mixture. Stir. Divied among paper liners.
Bake for 20 minutes or toothpick comes out clean.
For frosting. Melt chocolate in saucepan, with electic mixer beat cream cheese until smooth. Add chocolate and splenda and beat on low til smooth. Spread over Cooled cupcakes.