companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Tuesday, October 20, 2009

To Go or Not to Go...Breakfast Sandwiches


Been waiting all day for my order from Netrition to arrive. Just got here. I will have some fun experimenting. I bought some of the powdered peanut butter, and I can't wait to try it out.

Until then, this is the breakfast we had today. Sausage Sandwiches made with buns I made on prep day. These are really good, very quick to make, and easy to take with you on your commute. I use pre-cooked sausage patties and sliced cheese to make these super simple!

I am going ahead and posting the recipe I used this weekend for a master baking mix. This one uses soy flour. I know lots of folks avoid soy altogether, so I will also be making a batch using the coconut flour I just received in my Netrition box. I have been out of that for a while. This should be fun. So far, all the recipes I have tried with the soy based master mix have worked very well. Using it as a blend seems to cut down that soy aftertaste. Coconut flour is a bit more temperamental, but I am going to give it a good try, anyway.


Master Mix with Soy

1 cup soy flour
2 cups unflavored whey protein powder
2 Tablespoons powdered milk
2 Tablespoons granulated Splenda
1 Tablespoon baking soda
1 Tablespoon baking powder
1 teaspoon salt

Combine all ingredients and store in an airtight container.


This mix can be used for the buns I made to serve our sausage in. I use a muffin top pan and bake them, but you could fry them on a griddle, like pancakes. I like them better than Oopsies because they are much more forgiving and less time consuming. Here is the recipe for making buns.

Master Mix Buns
1/2 cup Master Mix with Soy
8 ounces softened cream cheese
3 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Use a mixer to blend cream cheese and eggs. Add in master mix and seasonings. Spoon into muffin top pan and bake until golden brown. Alternately, spoon onto a hot griddle and cook like pancakes. Makes 12 buns. Carb count depends on the type of protein powder used.



My middle son just headed back to college. It was so good to see him. The next time my big guys will be home is Thanksgiving. Looking at the calendar, I see that is not too far away. As usual, I have some planning to do. I watched an infomercial the other night for an indoor turkey fryer. Done in two hours? What would it be like to sleep in on Thanksgiving morning? Oh well, they never even gave the price. I'm betting that is not good news. Besides, where would I store it in my tiny kitchen? My old turkey roasting oven, a hand me down, got ruined when leaking motor oil got left in it for months in the garage. Boy, did that stink! I guess it will be another oven baked bird for us. Hey, and a smoked turkey too, this year. Sounding better already.

4 comments:

Rettakat said...

Goodness, that photo made my mouth water! I can't wait til you post your coconut flour experient. (due to thyroid issues, I can't eat soy).

Thanks for all your wonderful and creative recipes!
Loretta
=^..^=

Kathy Hall said...

I also don't use soy so I made these with gluten free garbanzo/fava bean flour (Bob's Red Mill brand). I left out the powdered milk too.

They were fabulous! This will be my new "bread" for sure!

Anonymous said...

These really have great flavor, but my buns came out too flat - so flat, in fact, that I couldn't slice them in half, and had to use two for my bun, and they were still too thin. Any ideas why that would happen, and what I can do to prevent this?

Lisa, motyok said...

I didn't slice these in half. One bun for each "slice." You might try adding a bit more baking soda. Or try the coconut flour version--they are puffier.