Phase 2 Almond Thumbprint Cookies by Leanne Brannigan

Almond Thumbprint Cookies

1 1/4 cup Almond flour
1/3 cup flax meal
1/2 tsp Baking soda
1/4 tsp half salt
1/4 cup Splenda
1 tsp cinamon powder
3 tb.sp egg whites ( 2 large)
1 tb sp oil
3/4 tsp vanilla extract
Allowed jam to fill cookies. ( or NSA Chocolate or PB2)

Combine dry ingredients.  In seperate bowl whisk egg whites with the rest of the wet ingredients  except the jam  
Pour wet into dry and mix until well combined.
With wet hands roll into 12 balls ( approx 1 tbsp each) .  Press down centre of each to create indent. Bake 12 mins at 350F or 180C .  Let cool completely and fill wells with jam (or melted allowed choc chips or PB). Place in air tight container.  Can be stored for 4 days.

Review:
They were yummy and moist and got softer as stored. Do not overcook or I can see that they would become dry. Some non pooners enjoy them as well and wanted to modify them further to make a breakfast type bar.

2ND RECIPE

Phase 1 Leann's Chocolava Cookies

1 cup lupin flour
1/3 cup oat fiber
1/2 cup cocoa powder
1 1/2 cup Xylitol
1 tsp Baking powder
1/4 cup bevel olive oil
3 egg whites lightly beaten
1 tsp vanilla

Powdered Xylitol or dipping ( I used bullet grinding blade to make powder)

Preheat oven to 400F

In a large bowl combine flour, fiber, sugar,  cocoa,  baking powder.  Stir in margarine until well combined and crumbly.  Add egg whites and vanilla and stir yntil dough comes  together.  Roll into approx 1 inch across.  Put about 20 on a cookie sheet and press down lightly with a fork.   Bake approx 12 mins.  Let cool slightly and then dip top in powdered Xylitol  when still slightly warm.  Repeat with other batch.

Nutrition info
Fats 1.6vg
Sat fat 1 g
Carbs 2.6 g
Fiber 2.1 g
Net csrb 5g
Protein 1.9 g

You can have 2 on phase 1

3rd Recipe

HAZELNUT  CHEESECAKE  BITES

1 package low  fat cream cheese
1/4 cup cocoa powder
2 tb.sp Splenda
1 tb.sp sugar free hazelnut syrup
1/4 cup ground hazelnuts

Mix all ingredients  except nuts.  Roll into 16 balls. ( I actually prefer them a bit smaller. But calculated nutrition based on 16 ). Roll in ground nuts.  Chill and serve

Nutrition Facts
2.4 g carbs
9g fibre
1.5 net carbs
3.6 g fats
1.9 g sat fats
2.3 g Protein

4th Recipe

Raspberry Scones with raspberry glazed

1 egg
1 1/2 cup egg whites
3/4 cup Almond meal
1/3 cup Xylitol  or erythritol
1/4 cup oat fibre
1 1/2 tsp vanilla
1/2 cup fresh raspberries

Beat eggs and whites until frothy.  Add the rest of the ingredients and mix well to create a batter.  Gently fold in the respberries.   Spoon onto parchment  paper into 6 evenly spaced scones.
Bake at 375F for 15 minutes until lightly browned.
While cooling prepare glaze.

2 tbsp Xylitol  or  erythritol
1 tsp  becel margarine
1 tbsp Almond milk
About 5 raspberries

Put all in small saucepan over medium heat and mash raspberries  into the rest. Continue stirring and bring to a boil and stir until all is liquefied.   When scones are cooled.  Drizzle glazed over then continue to cool.

Review:
These are delicious.  The tartness of the berries with the sweetness of the glaze made it seems like it should not be allowed. only 2.5  net carbs.
Carbquick could probably be substituted for some or all of the  almond meal. I may try it with about 1/4 cup of flax next time

Enjoy.