OMG It's OMM!

(Oh My Goodies It's One Minute Muffin!)

This recipe is so simple and has been around for so long that it's been tweaked twelve ways to Sunday and I have to confess that I do not know who created this recipe first. How I wish I was the person who woke up one day, sat up and exclaimed, "By George I've got it! I will make a one minute muffin that doesn't use any flour at all and all low carbers will enjoy!" I seriously do.

When I got my flax meal (ground flax seeds) sample from FlaxAsia, I knew that the first thing I would make is the OMM. I had always wondered if the hype was worth it. So I made the recipe as is and I was blown away! It was delicious and looked, tasted and FELT just like a real muffin, like it was made with high carb ingredients. The texture is what I really loved.

When I made it again, I tweaked it a little bit to make it sweeter. Here's the original recipe with the italized text my tweaks.

One Minute Muffin
Ingredients
1/4 c flax meal
1 packet Splenda or equivalent sweetener *I used 3 packets because I wanted it to be a sweet muffin
1/2 t baking powder
1 t cinnamon *I added more, didn't measure though
1 beaten egg
1 T butter

Directions
1. Mix dry ingredients well. Add wet ingredients and mix everything well.
2. Pour into a microwave-friendly container. I just bought these cute shaped silicon muffin cups and I was able to make two "muffins" with just this recipe. Some people would use a square or circle-shaped container.
3. Microwave on high for a minute. Pop the muffin out of the container, don't worry it is quite sturdy and will not crumble.
4. Enjoy. I mixed cream cheese, Splenda and a little butter and put that on top. You can also just slather butter on top or plain cream cheese or sugar free jam (if you use SF jam it won't be Induction-friendly anymore).

Ready for some food porn?


Naked muffins... they taste just as good but why pass up an excuse for frosting?


Cute muffins


Look at that texture! It's very bready and sturdy and chewy!

The Essential Flax

When one begins a low carb journey, one comes face to face with words or terms that one never knew existed. "Ketosis". "Stevia". "Critical Carbohydrate Limit". "Induction". "Flax." If you mention any of these to someone who's not on a low carb diet, you might get a blank stare. I would have to admit that before doing Atkins I've never heard of any of these words including flax.

But the more I read about flax, about its benefits and how using it as in ingredient can make something akin to bread, the more I wanted it. So I did what anyone would do, Google it. I looked into buying it from the US but the shipping cost alone would be more than the price of the flax itself. Then I stumbled onto FlaxAsia where more benefits of flax are posted and most of all the company is based right here in the Philippines! It's more convenient and definitely cheaper to get flax from them.

Flax is not just for low carbers like myself but it also helps in lowering blood sugar and preventing heart disease. I strongly suggest you visit their site to read all about the numerous benefits from this highly nutritious plant. The good people at FlaxAsia sent me a sample of their product complete with reading material that would further educate me about The Essential Flax. I received the package yesterday and I have already made three different variations of a low carb recipe using flax. I will post these recipes in a little bit but because I am a tease, here are a couple pictures of what I've made so far.


Cheeseburger with Flax Seed Bun: Look ma! I can hold my burger now! No need for fork and knife!


Cinnamon Flax Seed Muffins with Cream Cheese Frosting

Didn't those pictures make you drool just a little bit? The best thing about flax is it's okay for Induction and helps in "regularity". Now, I have a secret I want to share. For both those recipes, I did not use any flour. Not even a little bit!

But don't fret. I will have separate entries for both recipes but let me just reiterate how wonderful flax is and how I am so amazed by the taste and texture. This is the closest to "real bread" I've ever been. Thanks to the wonderful people at FlaxAsia and I will be ordering more soon as my bag is already half gone!

No Bake ChocoNut Cheesecake

My hubby says this is the best cheesecake I've ever made. No pressure. It's not really my recipe as I just followed the no bake cheesecake on the Knox box. But I think the crust made this cheesecake even better.

No Bake Choconut Cheesecake

Ingredients
For Crust
1 1/2 cups of peanuts, if using raw roast first
1/2 cup Splenda, granulated
1/4 cup butter
2 oz dark chocolate
1 T butter

Directions
1. Grind peanuts until fine. Mix Splenda and butter. Pour onto prepared pie pan and gently push the crust mixture and until the bottom of the pan is covered. Place pan in freezer.
2. Chop dark chocolate and then put in microwave safe bowl with 1 T butter. Heat for 30 seconds, pausing every 10 seconds to swirl.
3. Take crust out of freezer. Pour the melted chocolate onto crust. Using a rubber spatula, spread the melted chocolate until the entire crust is covered thinly. Put back in freezer or fridge.

For Cheesecake Filling
2 8oz cream cheese, room temperature
1 t vanilla extract
1/2 cup Splenda, granulated
1 package Knox gelatin
1 cup boiling water

Directions
1. Beat cream cheese with vanilla until there are no lumps and cream cheese is smooth.
2. Mix Splenda and gelatin in a bowl and then add boiling water. Stir to dissolve gelatin.
3. While beating the cream cheese and vanilla, pour the gelatin mixture gradually. Mix for a few seconds.
4. Take crust out of the fridge and pour the filling in. Let set in fridge for at least 2 hours.

Since I had some sugar free toffee squares, I chopped them up and just sprinkled over the crust before pouring the filling. Although it gave a nice crunch, the cheesecake doesn't really need it since the crust is so good.

As you can probably tell this is not for an every day treat. Make it for a special occasion and invite people so you don't eat the whole thing by yourself.

Not Yet Perfect Cookies

I apologize for these cookies. First of all, I just threw stuff together based on a peanut butter cookie recipe that I've seen everywhere. Our peanut butter expired last month so I couldn't use it. Since I have two packs of toasted cashews, I decided to use that. This recipe is highly tweakable, hence the name, and I'm already thinking up ways to improve it.


Not Yet Perfect Cookies
Makes 10, net carb 3g each

100 g cashews (or any nut, I will try peanuts next time)
1 egg
1 T butter
6 packets Splenda
pinch of baking powder
vanilla extract
salt (because the cashews weren't salted)

Grind the cashews. Add the rest of the ingredients. Drop cookie dough onto a prepared cookie sheet. I used a teaspoon and got 10 cookies. Bake at 350 until the edges are brown. Cool.

Ideas for tweaks:
Don't grind all the nuts finely. Maybe add chopped nuts.
Chopped chocolate.
This wasn't sweet enough so maybe add a couple packets of Splenda.
Try other nuts