Cherry Cobbler

So, I was feeling a bit peckish and wanted to make a semi-sweet dish. I had  cherries in the freezer and made use of those in my Cherry Cobbler. Again, I'm trying to go for a gluten-free dish and make it just as yummy!

Cherry Cobbler

Cherries - (fresh or frozen your choice, so long they're pitted)
1/2 cup almond flour
1/2 cup coconut flour
2 tbsps sweetener of choice (optional)
2 tbsps coconut oil
2 eggs

Preheat the oven to 350F (180C). Tip cherries into dish of choice.. (I used a small casserole form). Mix together all dry ingredients in a bowl. Mix in  oil and eggs by hand (yes! use your fingers). The result should be  crumbly. Lay this on top the cherries. Press down gently to a somewhat flat surface. Pop into the oven, bake on middle shelf for 30 mins until golden brown. Let cool off.  In the meanwhile you can  whip up the vanilla cream for the servings. Just  doublecream and bourbon vanilla powder.

Seed Bread

.. and then there are those days that have you craving for bread! to sink your teeth into a sandwich and just dream yourself away  with  just that texture and flavor..  but..  it always contains something you shouldn't have, like,  gluten. I fell for that craving today.. but made this  bread instead. It's orignally posted at levamedlchf.se, in swedish I might add, and with the exception I didn't have any kesella in the  house, I  made a minor change and used doublecream instead, but it turned out just as  yummy!

You'll need:

3 eggs
3 dl  grated cheese
1 tbsp mayo
2 tbsp doublecream
1.5 tsp baking powder
5 dl unsalted seeds (I used pumpkin, sesame, sunflower, flax and psyllium)

1. Preheat oven to 250C (app. 482F)
2. Mix eggs, mayo, cream and baking powder together.
3. Add cheese and seeds. Mix until all is combined to a wet mess.
4. Spread out in pan with baking sheet, try get it flat and even.
5. Bake on middle shelf for 15 mins until golden.
6. Let cool down and  cut in 12-16 squares.


Trust me. These are so damned yum! You won't want  regular bread ever again..

Original recipe used is at levamedlchf.se

Nutrition per portion if made 15 pieces: Fat 12g, Protein 7g, Carbohydrates 1g, ca 146 Kcal.

Strawberry Cake

Strawberry Cake (LCHF)
yeilds 8-10 servings

150g butter, room temp
2 tbsp erythritol and 1/4 krm stevia
2 eggs, room temp
1 dl coconut flour
1.5 tsp baking powder
0.5 tsp bourbon vanilla powder

Filling:
2dl creme fraiche
3 eggs
2 tbsp erythritol and 1/4 krm stevia
0.5 tsp bourbon vanilla powder
200g  strawberries

1. Pre-heat oven to 175 Celcius ( appr. 347F)
2. Beat butter and erythritol/stevia together.
3. Add eggs one by one, beat until smooth
4. Add coconutflour/baking powder and vanilla. Mix well.
5. Butter up a good cake  pan and fill with dough. Press up a bit around the edges for crust.
6. Mix creme fraiche, eggs, erythritol/stevia and vanilla together.
7. Pour over into cakepan.
8. Add  sliced strawberries all around  on top.
9. Bake in oven  appr. 35 minutes lower shelf.

Let cool. Serve with  whipped cream and fresh strawberries.

Measurement Conversions
http://www.infoplease.com/ipa/A0001723.html

However a krm (kryddmått) is  the equilavent of 1 milliliter = a 5th of a teaspoon.. 
in this recipe  it demands a bit less than a 5th of a teaspoon otherwise  the Stevia  might give a bit of a bitter aftertaste.

Source of picture and recipe: http://mariannslchf.se/jordgubbskaka/