I do hope that I don’t harp on about low carb stuff to people too much, it just happens to be the way I need to eat if I want to feel healthy, and for my body to stop hurting.
Weight loss is a side effect. It’s a useful one, for sure, but that’s all it is. I am perfectly happy with my body, bigger or smaller, but my KNEES are happier with it a bit smaller.
I’ve been on a low carb kick recently as I had to fit into Ryanair seats, and that is a challenge for average sized people, let alone voluptuous goddesses* like yours truly. Lowering the carbs is the best way for me to do that. Not NO carbs, just lower carbs.
I do get the craving for bread, every so often. It’s just so useful!
I regularly make a version of Chick Pea Flour Focaccia, but I’d run out of the flour, so turned to the internet.
Green Onion Cornbread? Yes please!
Did I have any green onions? No. So the first attempt was made with cooked shallots, and it was okay, but just a bit dry. Plus I wasn’t sure whether the 2 tbs butter went in melted, or unmelted, and I think I chose the wrong one.
I purposely went out and bought spring onions, and tried again.
Melted butter this time, and a touch more sour cream, plus I upped the salt. It made all the difference.
1 cup almond flour
3 spring onions, finely chopped
1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
2 tbsp. butter
1/4 cup sour cream
Preheat oven to 350°F. (It was 170C on my fan oven.)
Mix all the ingredients together well with a whisk.
Pour into well greased baking dish (I use a 7” diameter cast iron pan), then bake for 20 minutes or until edges begin to brown.
I had a wedge with a bowl of chilli, and then it made a rather good sandwich the next day too. I already had roasted peppers in the fridge, so I just popped some sliced manchego in there too. No butter or oil was needed, the bread had stayed quite moist, covered, in the fridge.
*Yes, I am a goddess. Did you think I was going to tell you I wasn’t?