sugar free

no flour cinnamon biscuits

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS for about 60 biscuits (depending of the size of your cookie cutter):

3 cups linseed (flaxseed) flour

½ cup coconut flour

2 large eggs

½ cup xylitol (plus some extra for icing)

1 tsp baking powder

about 6 tbsp vegetable milk

about 6 tbsp melted butter (use coconut oil for no dairy option)

6 tsp cinnamon

2 tsp ginger powder

2 tsp clove powder

DIRECTIONS

I use old coffee grinder to grind linseed, you can do the same, or buy grounded linseed. Although it’s more expensive and less healthy, because ground linseed oxidize quickly. That’s why it’s better to buy linseed and grind only the amount you need. You can also use mortar to grind them, but it’s more time consuming and requires more attention.

In a bowl mix together all dry ingredients: grounded linseed, coconut flour, xylitol, baking powder, cinnamon, ginger and clove. Now add butter, eggs and milk and combine them all together using your hand. You might feel at the beginning that dough is too wet, but give it 5 minutes and it will thicken – coconut flour sucks a lot of liquid.

Now prepare a baking tray and line it with baking paper. Preheat the oven to 180°C.

Prepare dough board. Linseed dough is quite sticky, so I used a little bit of regular flour to dust the board and rolling pin. But if you’re allergic to gluten, try to grease the rolling pin with some coconut oil. Split the dough to 3-4 portions and roll each portion gently. Don’t use force like with regular wheat dough, because linseed dough breaks easily, so it’s better to roll it gently. The thinner you roll out, the more gently you have to remove it from the cookie cutter (I rolled the dough to about 5mm). Place biscuits on the baking tray, you can help yourself with a spatula. Bake for about 20 minutes. I baked in 3 batches. Cool them on the cooling rack.

To make xylitol icing, you need to grind it. I used my old coffee grinder. To make icing add to powdered xylitol a little bit of cold water. You will need a very little water, like a teaspoon or two, depending of the amount of icing you want. I prepared icing only for a couple biscuits, so I mixed couple teaspoons of xylitol powder with one teaspoon of cold water. To place icing on the biscuit I used a teaspoon. Considering I made it for the first time, and without proper tools, I think it’s not that bad.

You can store them for about two weeks in the airtight container.

Today’s dessert is kind of similar to this one I’ve made couple of days ago. As I said, my partner loves it so much, that he keep on asking to make more and more. So instead of doing the same dessert on and on, I decided to try something else.

That’s how this Flummery (or Jelly Whip) appeared. I had fancy glasses, so I had to find a fancy name for this dessert. According to Wikipedia “flummery” is “a starch-based, sweet, soft dessert pudding known to have been popular in Britain and Ireland from the seventeenth to nineteenth centuries (…) derived from the Welsh word for a similar dish made from sour oatmeal and husks, llymru, which is of unknown origin. It is also attested in variant forms such as thlummery or flamery in 17th and 18th century English. The word “flummery” later came to have generally pejorative connotations of a bland, empty, and unsatisfying food. From this use, “flummery” developed the meaning of empty compliments, unsubstantial talk or writing, and nonsense“.

I can assure you, that this dessert is definitely not bland and unsatisfying.

Again after Wikipedia: “In Australia, post World War II, flummery was the name given to a different foodstuff, a mousse dessert made with beaten evaporated milk, sugar, and gelatine. Also made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse in Australia.” – and that’s where I have found the name “jelly whip” – on the Australian food blog.

Whatever you call it, it’s good. Keto friendly, low in sugar, so it can replace other less healthy guilty pleasures. You can also use other fruits to make it, I used blueberries because they are low carb fruits. Tropical fruits would work great with this kind of dessert, like mango or pineapple.

Also this time instead of adding already set jelly to whipped cream, I added cold liquid jelly. This way jelly whip is more smooth, with more even consistency, because it’s not so packed with air, like in strawberry dessert.

So if you’re looking for more healthy dessert option, but not boring, bland and unsatisfying – that’s a good choice.

flummery (jelly whip) with blueberries and chia

NOTE: I have only two of these fancy glasses, but with these ingredients you’ll get bigger amount of jelly whip. I used some to fill up the glasses, and the rest to make a dessert like this strawberry one. It was enough to fill up the small loaf pan. The amount of chia was enough for these two glasses. So if you would like to prepare more of half chia, half jelly whip desserts, you need to triple the amount of chia seeds and blueberries. Or if you would like to make only two portions in glasses, use one pack of whipping cream and 1 sachet of jelly. It also depends of the size of your glasses. The one I used are about 500ml each. I hope it’s not too confusing.

INGREDIENTS

2 sachets sugar free blackcurrant jelly (23g each sachet)
600 ml whipping cream (I used two 300ml packs)
3 tsp stevia powder
2 tbsp chia seeds
2 handfuls blueberries (I used frozen)

DIRECTIONS

First prepare jelly. Boil 285ml (1/2 pint) of water and pour to a bowl or jug (I’ve used my blender jug because it has measure). Always add jelly powder to boiling water, not opposite. Stir both jelly packs until dissolved and then make up to 570ml (1pint) with cold water. So it’s like two jellies in one. Cool down and put to fridge. This time we’re not going to wait until the jelly sets, like with strawberry dessert, adding liquid jelly to whipped cream we will get more smooth and creamy consistency.

In a small pot heat 3-4 tbsp of water and add blueberries and chia seeds. Bring to boil and simmer on a very low heat for 3-4 minutes. I used a fork to mash some of the blueberries. Switch off the heat and add about 4 tbsp of your jelly (if you are making bigger amount of chia add more jelly). Set aside to cool down.

Next whip the cream using handheld mixer, add 3 tsp of stevia powder. You can add more, but remember that jelly is very sweet already. Set aside some of the whipped cream for decoration. Add cold liquid jelly to the remaining cream and stir with a spoon, to get kind of marble effect, just don’t stir very neatly.

If you want you can place a layer on the bottom of the glass. To make this tilted kind of effect I used my muffin baking tray. I flipped it over, placed the leg of the glass in between the moulds of baking tray and stick with tape couple of times. So the glass was tilted with its leg taped to the baking tray.

OK, so now it’s time to fill up the glasses. I’ve started with jelly whip. Used a spoon to put it in, it’s quite fluffy, I tried to make as even surface as I could. When you fill up the glasses place them in the fridge for about an hour or so. Then fill up the rest of the glass with chia (if your chia became to thick, you can add a spoon of warm water). Again place in the fridge until it sets.

Take the remaining whipped cream and place on the top of each glass. If you have decorating set for cakes, it’s a good time to use it. If not just take a scoop and place the whipped cream on top. Arrange couple of blueberries and it’s ready.

Enjoy!