Low Carb Granola

A pretty easy to make low carb granola. This is an S if following THM.

Low Carb Granola

Dry ingredients:
1/2 cup oat fiber
1/2 cup coconut flour
1/2 cup unsweetened whey isolate powder
1/2 cup almond meal
1 cup coconut shreds
1 cup sliced almonds
1/4 cup golden flax meal
1/4 cup seseme seeds
1/4 cup collagen peptides

Wet ingredients 1:
1/2 cup water
2 Tbs. beef gelatin

Wet ingredients 2:
1/2 cup melted butter
2 Tbs. vanilla
1/2 tsp. THM stevia extract

Directions:
Mix the dry ingredients together. Boil the water and add the gelatin. Pour over the dry ingredients and mix well. Combine the melted butter, vanilla and stevia extract. Add this to the other ingredients and mix well. Should be in clumps and crumbs.

Spread out on a large cookie sheet. Bake at 275 degrees for at least 30 minutes, turn and continue baking on the other side till dry and lightly golden.

Cool thoroughly.

After it has totally cooled you may add 1/2-1 cup freeze dried berries, and lightly mix. Store in ziplock bags in the freezer.

I added raspberries to the granola pictured!

I also have added 1 Tbs. of cinnamon before baking, and added freeze dried blueberries after baking for a blueberry cinnamon granola.

Low Carb Baking Mix

I didn’t set out to make a copycat version of the Trim Healthy Mama Baking Blend. I love their mix… in most things I have tried it in. If you prefer something ready made, I have their great blend for purchase! Be sure to take advantage of my flat rate shipping and stock up on other goodies, too!

Baking Blend

But, it is just more pricey than oat fiber or coconut flour. So, I always tried to use those more, saving the THM baking blend for special recipes. So, when developing my Cinnamon Bun Cake:

Cinnamon Bun Cake

And my Cinnamon Buns:

Cinnamon Buns

I measured and mixed several different flours when creating them. The only difference in the buns over the cake was the addition of almond flour. It didn’t change the batter texture, but it gave a sweet flavor and a nicer crumb to them. For those that are nut free, I believe you could leave out the almond flour and this should still work well!

First, let’s talk coconut flour! I have always used the coconut flour from Bob’s Red Mill. And I was very happy with it. I order it in a 25 pound bag, but I ran out eventually. And… I bought some from Wal-Mart! I hated it! Course, heavy… and about twice the amount of fat as Bob’s Red Mill. Using the right coconut flour makes a big difference in this mix and the baked goods you make from it. 😊

Next, what fuel is it? I am not sure. I am going to use it as a light S. I think it could squeeze by as a FP, because oat fiber and collagen have no fats or carbs, coconut flour and flax are low, but then there’s the almond meal. (You could definitely decrease or leave out the almond flour) Not much, and I think you could squeeze by in a FP, especially if you only used a 1/4 cup of the mix, but because I hate to crunch numbers… I’ll keep it to S or not tell you if I use it for FP! 😉😉

Low Carb Baking Mix
1 cup oat fiber
1 cup coconut flour
1/2 cup golden flax meal
1/2 cup collagen
1/2 cup almond meal
2 Tablespoons glucomannan

Instructions:
Mix all together well, and store in a jar or container.

I was surprised how well it subs for the THM Baking Blend. It seems to sub out equally. I have made the Nuke Queen’s Bread with success in the oven.

Here are the chocolate chip muffins from the Trim Healthy Cookbook. Can you tell which is made with the THM blend and which is mine? I can’t either.

Strawberry Arugula Salad

This is a light and quick salad, with very little preparation time. It delivers the sweet strawberries accompanied with a punch and a tang!

I first made this salad soon after starting THM. I don’t remember specifically eating arugula before. And if I had, I don’t know that I would have liked it. I won’t forget the spicy flavor of it, now!

We were doing Farmer’s Market in our local town. And I often like buy some from the other vendors, or to trade my leftover (my kids’ that year) goods for some of their leftover goods.

Well, we ended up with arugula. It is very likely we ended up with strawberries, too.

And so, this salad was created when we got home. I was starving, and needed something NOW! 🙂

I bought a lot more arugula from that vendor that year!

Yesterday, I tried to find arugula in the produce department at Wal-Mart. All I could find was a 1/2 arugula/baby spinach mix. It seemed just as good in the salad, though.

1-5 ounce container made two salads. I had one and gave my oldest son one with his lunch. He proceeded to pick all the strawberries off (to eat seperately) and dump salsa on his salad! I guess he didn’t think strawberries belonged on a salad! Lol

Strawberry Arugula Salad

A couple cups of arugula, or arugula baby spinach mix
6 strawberries (or more…just stay under 1 cup)
A handful or so of sliced almonds
Balsamic vinegar

Cover the bottom of the plate with the greens. Slice the strawberries over top of the greens. Scatter the sliced almonds over the strawberries. Sprinkle balsamic vinegar on the salad.