Tag Archives: butter

Hazelnut Cream

I found myself inspired by a book I received for review. The book is ‘Cooking for the Specific Carbohydrate Diet’ by Erica Kerwien. What a thorough book this was! SCD is an option for those who are trying to work with delicate digestive situations such as Crohn’s disease, IBS, Celiac disease, and ulcerative colitis to name a few. I have spoken to so many people dealing with these conditions who find themselves restricted by their guidelines, all so that what they eat does not end their day. We eat to nourish and make ourselves happy (in far too many cases for me), can you imagine what it would be like if many of the foods you ate made you want to just curl up and wish the day or in many cases, week would end? So, when this book crossed my desk I was interested. Ofcourse, this book is not just for those looking to control a condition, it has a wealth of creative recipes and basics for anyone trying to eat sugar-free, gluten-free, grain-free and she even offers dairy-free alternatives.

One of the recipes that caught my eye was a sweet cashew cream, basically a whipped cream alternative for folks. My recipe is not all that similar in the end but it was an inspiration. To check out the original recipe and the many other delicious healthy dishes I suggest you check out this book. Not being a gluten-free or grain-free follower myself I am happy to say that these recipes even appealed to my grain addicted self.

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  • 1/2 cup ground hazelnuts (if you can’t find ground just get regular and do them up in a blender or coffee grinder, like I did)
  • 1 cup fat free evaporated skim milk
  • 1/2 cup confectioners sugar (or icing sugar)
  • 2 tbl light butter or margarine (I used the stuff with plant sterols to add extra nutrition)
  1. Combine ingredients in a blender until smooth.
  2. Refrigerate overnight (it will thicken with time and cold), stir and only serve chilled.

Makes 24 servings (about 1 tablespoon in size). Each serving contains 30 calories, 1.2 grams fat, 4 grams carbs, .2 gram fibre, and 1 gram protein. A great nutty flavoured alternative to plain old whipped cream. Amazing with chocolate cake.

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Easy Eggs Benny

Hollandaise sauce can be pretty hard to get just right. Traditionally made. I am fond of a shortcut that I use though. For those special treat brunches when only an egg benny will do. Now, the simple parts I’m sure you can figure out on your own, toast an english muffin (multigrain is best!), pan fry a piece of canadian bacon, and poach an egg to medium. Layer them up and then top with this delicious sauce…proclaim yourself the god or goddess of brunch and enjoy.Keep in mind this is a totally bastardized version of making hollandaise but, num.

  • 2 tbl unsalted butter
  • juice from two lemon wedges, more if you like a really tart hollandaise
  • 1 egg
  • salt and pepper to taste
  1. In a microwave safe dish melt the butter in the microwave until it boils slightly. About 30 seconds maximum, watch the butter for the right moment.
  2. Crack an egg into a blender. Add a tsp of the melted butter to the egg and blend.
  3. Add the rest of the melted butter, the lemon juice, and seasonings. Blend until thickened and slightly frothy.
  4. Serve immediately.

Serves 4. Each serving of sauce contains 69 calories, 7 grams fat, .3 gram carbs, no fibre, 1.6 grams protein.