Magic Batter Guide

Recently I published a post detailing how to make magic batter: that stuff with very few calories that can be made into almost anything. In this post, I'll be covering how to make some of that stuff.

Hot Cereal

This is probably the easiest. Just take your batter, thin it with however much water you want, mix well, and microwave until hot. That's it!

Waffles

These are actually pretty simple, too. Spray a waffle iron with nonstick spray, mix in some baking powder to the amount of batter you're gonna use, then load the iron with the batter(once preheated), and leave it to cook. The only bad thing is that it takes around 20 minutes to finish cooking the waffles, maybe more or less depending on your iron.

Crepes

To make these, you'll need a microwave-safe or disposable plate. Spray it with non-stick, then spread your batter on the plate. I haven't noticed any difference made by using baking powder, honestly. Spread the batter into a thin layer that more or less covers the bottom of the plate. Now cook it in the microwave. It'll take some experimenting to figure out what method of cooking it works best for you, but here's what I usually do:

Microwave at a medium power for 3-minute intervals, letting it sit in between, until it starts to firm up. Then give it ~90 seconds at full power and flip after letting it sit. Repeat on the other side.

Brownie-Cakes

These can be a bit tricky, I'll admit. So you start by adding baking powder, putting the batter into a small bowl, cup, or ramekin, then microwaving it. When I microwave it, I start with a medium-high power and cook it until I see the baking powder activating, then just a little longer. I then let it sit for a little while, then return it to the microwave for a longer time at a lower power. After letting it cool from that, I carefully flip it with a fork and repeat that last interval as needed, letting it sit in between.

Kesari

Interesting, no? I think I found a decent means by which to make this South-Indian sweet without too much messing around. Basically, get your scoop of batter into a microwave-safe bowl, then mix in some extra glucomannan. I think it'll take up to about 1/4 teaspoon for a small bowl serving. Mix it well, let it sit for five minutes, mix again, and let sit again. Once done with this, microwave around 30-40% power for 3-5 minutes at least twice, stirring and letting cool slightly in between. Basically just repeat the microwaving process until you're comfortable with the moisture content. If it seems that the kesari isn't structured enough(it's too much like applesauce), add a little bit more glucomannan.

How to Make Vegan Low Calorie "Magic Batter"

So I recently came across a new and wonderful ingredient to use in cooking and baking. Glucomannan. Also known as konjac flour/powder, it's a soluble fiber that is a great thickener. If you've ever seen those zero-calorie shirataki noodles, this is what they're made out of. Apparently the glucomannan also can be used almost anywhere xanthan gum would normally be used. But why am I telling you all of this? Well, I recently developed a new recipe for something I'm gonna have to call "magic batter".

What's so magical about it (aside from being incredibly low calorie)? Well, I've found that you can make next to anything out of this stuff! It can be a creamy, grainy pudding, a cream of wheat-like hot cereal, be made into waffles, pancakes, crepes, brownie-cakes, and you can even make an ice cream out of it! And that's just the stuff I've already done in the few days I've had this recipe for(and have used up three batches already). I'm sure there's even more you could do with it, but of course, all of it would need the batter.

The batter is made of cabbage, fruit puree, glucomannan, and flavorings. So far I've made cocoa, pumpkin pie, and gingerbread flavored batches, all of which came out beautifully. I've been having waffles for breakfast several days in a row and I'm quite happy with that. I also expect to be having stuff like this over Passover, as it's a nice option for the holiday. In the coming weeks I'll be posting details as to the specific ways to prepare the batter, but for now, I can tell you how to make it.

Magic Batter Recipe

Ingredients:

• 1/4 medium-large head cabbage
• Fruit puree(as needed)
• Desired flavors and sweeteners
• Glucomannan powder(about 1 tsp per cup batter)

Instructions:

1. Rice the cabbage in a food processor and transfer to a blender.
2. Add fruit puree slowly and blend until the mix starts to blend smoothly. Usually, a layer of smooth batter will form on the bottom, displacing the rougher mix above it into the blades, causing this layer to rise. You don't want too much fruit puree. If you're using a glutinous puree like banana you should add a little liquid to allow it to blend smoothly. Water works fine, so would milk, if you rather(use almond milk or other substitute to keep it vegan).
3. Add whatever flavorings you like. Using Truvia for a sweetener, I add about 2 packets per cup batter, but flavor it as you like. Feel free to taste-test it while you're making it, as there are no eggs in it.
4. Add in 1 teaspoon of glucomannan per cup batter mix, mix the powder in, and blend. It will take a few minutes for everything to fully integrate and react. It should have a slightly slimy taste, as though there were raw eggs in it. If there isn't, add a little bit more glucomannan.

And for now, I'll leave you with just one of the many ways to enjoy this magic batter. Thoroughly mix some of it with equal parts liquid(water, milk, etc.) and enjoy as a ricey sort of pudding.

Easy 2-Ingredient Low Carb Buns Recipe

It truly seems the possibilities are endless when it comes to cooking with cabbage, and this possibility upon which I stumbled is yet another gem I gladly add to my repertoire. Imagine, if you will, bread, in whatever shape you like. Rolls. Slices. Loaves. Buns. For all of these, what's the key ingredient? Why, flour, of course. And what is flour? It's carbs. Now I am certainly in no position to lecture on how many carbs a person really should eat. More. Less. Does it matter? Heck if I know. But if you saw the title of this post and it interested you enough to click it, then the odds are you already have some idea of the role you want carbs to play in your life, and if you'd like a way to cut back a little, I have something that should interest you!

Warm and tasty buns made of only two ingredients! Given where you are on the internet, you probably already know that one of these two ingredients is cabbage. Whether you figured it out on your own already or not, I'll tell you now that the remaining one is egg whites.

The creative cook's best friend

But what exactly are these buns? Well... they're buns! Dense, biscuit-y buns that offer unbelievably few calories per piece. The dough is made simply of cabbage that's been "riced" in a food processor, a couple egg whites, and whatever seasonings you like. As happened in my case, I think I initially overestimated the amount of egg white I needed, as quite a bit of isolated liquid seemed to be left in the bowl when all was said and done. I used two extra large, just to let you know, so for the amount of cabbage I used(around 1/4 head of a large-medium cabbage), you may instead want to try two large or one extra large or jumbo.

As far as seasoning goes, I chose to keep things relatively simple: some salt, a little garlic powder, and some oregano. How does that taste, do you ask? Wonderful. The only real con I can come up with for this recipe is that it can be difficult to slice these buns without them crumbling some, so be prepared for that. Also, while they're certainly still tasty after having been in the fridge for a bit, they're best enjoyed soon after baking is finished.

Ready for spreads, sandwiches. Whatever pleases your palette.

And guess what else this recipe's good for? Passover. These buns are 100% good to go for the festival of unleavened bread, so if Matzo doesn't do it for you, keep these guys in mind. I wonder if the recipe could be easily adapted for shortcake?

Low Carb Cabbage Bun Recipe

Makes: 5-6 small buns

Calories per bun: ~20

Ingredients:

• ~1/4 head large-medium cabbage
• 2 large egg whites
• Seasonings as desired

Instructions:

1. Preheat oven to 400° F. Slice cabbage and pulse in food processor until riced. Remove from food processor into a bowl with plenty of space to hold the dough.
2. Crack 2 eggs and separate yolks from whites. Mix whites into cabbage rice.
3. Add in whatever seasonings you like. Mix and knead thoroughly.
4. Form dough into balls roughly the size of plums or clementines. Drop onto a parchment paper-lined baking sheet from about a foot's height. Note that they do reduce somewhat in size when baked.
5. Bake in oven for 45 minutes, or until done.