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The Low Carb/Paleo recipe thread


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I have a question, if you allow dairy, how do you thicken something like a cheese sauce? I made some earlier in the week and tried using coconut flour and while it did thicken, the texture wasn't right. I'm not keen to use xanthan gum because of it's tendency to go gooey if you add a little too much. Any ideas?

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We just use double cream. We've had a sublime butternut squash thing a couple of times recently. Build layers of thinly sliced squash with grated cheese in a lasagne fashion, then add salt/garlic powder/pepper to the cream, stir and pour over the squash. Sprinkle more cheese on top and bake until bubbling. it doesn't sound (to me) like it would be, but it's the most glorious accompaniment to pork mince chilli.

We've made cauliflower cheese and similar with double cream and egg yolks and that worked very well also.

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We just use double cream. We've had a sublime butternut squash thing a couple of times recently. Build layers of thinly sliced squash with grated cheese in a lasagne fashion, then add salt/garlic powder/pepper to the cream, stir and pour over the squash. Sprinkle more cheese on top and bake until bubbling. it doesn't sound (to me) like it would be, but it's the most glorious accompaniment to pork mince chilli.

We've made cauliflower cheese and similar with double cream and egg yolks and that worked very well also.

Thank you, will have to give the squash a try this weekend :)

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I have a question, if you allow dairy, how do you thicken something like a cheese sauce? I made some earlier in the week and tried using coconut flour and while it did thicken, the texture wasn't right. I'm not keen to use xanthan gum because of it's tendency to go gooey if you add a little too much. Any ideas?

Arrowroot powder is also a good substitute to flour for thickening sauces.

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  • 4 months later...

I made these the other day, and they are amazing:

tumblr_inline_miv7gff5yC1qz4rgp.jpg

Photo isn't mine, but they came out just like that, impressively. Recipe here: http://nomnompaleo.com/post/44223814717/mexican-chocolate-pots-de-creme-dairy-free

I did them with 90% Lindt chocolate: they're really rich and dark and a bit bitter, but great. I imagine made with Lindt milk chocolate they're be divine for an occasional treat.

Oh, and I made an incredible slow cooked pork belly roast to go with it. Well, to have before it.

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  • 5 months later...

Anyone have any tips on where to get good value coconut oil? I want to start using it but it seems really expensive. Afro-caribbean shops are pretty thin on the ground where I live and it's super expensive in the health food shop I know.

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Anyone have any tips on where to get good value coconut oil? I want to start using it but it seems really expensive. Afro-caribbean shops are pretty thin on the ground where I live and it's super expensive in the health food shop I know.

This is the best place anything asian I've found online... Also great for whole spices and other Indian spices & ingredients.

http://www.theasiancookshop.co.uk/ghee--oils-28-c.asp

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I have a question, if you allow dairy, how do you thicken something like a cheese sauce? I made some earlier in the week and tried using coconut flour and while it did thicken, the texture wasn't right. I'm not keen to use xanthan gum because of it's tendency to go gooey if you add a little too much. Any ideas?

Floyd used to swear by using powdered potatoes for thickening sauces

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Had devilled liver and kidneys tonight. Would you guys allow mustard and worcestershire sauce? It was only a few teaspoons. The rest was stock, double cream and onions. Oh yeah, I cooked it all using ghee too.

Twas absolutely superb.

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  • 2 months later...

I got mine today too. It's definitely very nice, but I'm not sure I prefer it to regular Greek yoghurt, which I also love. It's also up to 7 times as expensive, which is a factor.

It also can't be that difficult to make something similar yourself. The coconut dark chocolate pots I previously posted in here (nom nom paleo recipe) were very easy and really, really good. As with this yoghurt, it's amazing how something that's almost entirely coconut doesn't actually taste overpoweringly of coconut.

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