Faithful Steps

Do not throw away the almond pulp left after making almond milk! These thin, savory crackers have a mild crunch and plenty of flavor. Slowly drying them in the warm oven helps the centers firm up without burning the edges. INGREDIENTS 2 cups well-drained almond pulp, firmly packed 2 large eggs 4 tablespoons vital wheat gluten 2 tablespoons almond flour 2 tablespoons avocado oil or olive oil 1 teaspoon salt 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon baking pow

These thick, savory almond-pulp crackers turn leftover almond pulp into a hearty homemade snack. Seasoned with garlic and onion, they are slowly baked until golden and firm, with a substantial bite. INGREDIENTS 2 cups well-drained almond pulp, firmly packed 2 large eggs 4 Tbsp vital wheat gluten 2 Tbsp almond flour 2 Tbsp avocado oil or olive oil 1 tsp salt 1 tsp garlic powder ½ tsp onion powder ½ tsp baking powder DIRECTIONS Preheat the oven to 275°F. Line one full-size baki

Right from my oven There is something special about homemade bread fresh from the oven. If you enjoy the hearty texture of traditional rye bread but prefer a milder flavor, you'll love this loaf. This low-carb sandwich bread has a satisfying chew, slices beautifully, and is sturdy enough for sandwiches and toast while remaining tender and flavorful. This recipe was tested using fresh eggs from our own hens, but store-bought large eggs work beautifully, too. Whether served war

Soft, Flexible, and Made with Just 6 Simple Ingredients. These homemade low-carb tortillas are easy to make and surprisingly versatile. They are soft, flexible, and work well for tacos, wraps, burritos, quesadillas, or even as a flatbread. Best of all, they are made without cheese and use simple pantry ingredients. This was the first time that I sucessfully made homemade tortillas. My husband, Michael, even gave me the thumbs up. Ingredients · 1½ cups fine almond flour

I love to cook but when it comes to baking, I seem to have trouble getting it right. My blueberry muffins come out too juicy or not quite done on the bottom. So, I decided to try something different with the blueberry muffin recipe that I had. I figured it could not get any worse, so I put cinnamon into the recipe. Why cinnamon? I had heard that there was a dare (yes, a dare) that no one could swallow a teaspoon of cinnamon. Probably because it absorbs all of the moisture in

I love breads and this muffin is no different. Although this muffin may satisfy for a moment it also reminds me of the One who said, "I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst." John 6:35. INGREDIENTS 1/4 cup flax meal 1/2 teaspoon baking powder 1 1/2 teaspoons Splenda (or Monk fruit) 1 large egg 1 teaspoon butter 1 teaspoon cinnamon DIRECTIONS Put dry ingredients in coffee mug and stir Add egg and butter mix (

This pizza crust was my second attempt, and it really was delicious. The first time I did not put in the yeast and I'm glad that I did this time. It gave the crust a bread like taste. The total Net Carb count per slice was 7.68 grams with the plant-based cheese. If you were to use real mozzarella cheese the Net Carb count per slice would be 4 grams. As you know, my husband is lactose intolerant and that is why I opted for the plant-based cheese. The first time I made this cru