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.

Paleo Low Calorie Apple Pie Microwave Mug Muffin!

Now this is the story all about how my pancakes turned just barely brown, so I'd like to take a minute just sit right there, and I'd like to tell you how I made a goddamn apple pie-flavored mug muffin in your microwave.

I had something going there...

So the odds are you've at least once stumbled across one of the many recipes for cakes and other baked goods you can make in the microwave, be them online, in magazines, or anywhere else. Cakes are tasty, and I certainly can't argue with that, but they're usually not very healthy. Sure, you might occasionally stumble across a nice low-calorie recipe, perhaps one that uses artificial sweetener or produces a serving size that barely constitutes a spoonful. Disappointing, no?

Yes. But be disappointed no more! As you've probably already seen with quite some profusion, I've made a hobby out of finding ways to make food that are tasty and healthy, and I dare say I've done it again, and all thanks to some failed flapjacks.

So the other day, I had some extra time in the morning, and decided I'd try to make some pancakes. If you've learned anything about me from this blog, it's probably that I make pretty much everything out of cabbage. This recipe involved some cabbage, an egg white, 2/3 cups applesauce, a little yogurt, spices, and baking powder. While the final product tasted great, it didn't really stay together in pancakes; it kind of just formed a crumble of sorts. An amorphous mass of breakfast on a plate. As I sat there, eating my breakfast mass, I thought the texture kind of reminded me of these mug cakes.

The next morning, I figured I'd put that to the test. I basically whipped up another batch of pancake batter, but halved every ingredient except for the egg white. Once all was well and mixed together, I put it in a mug and nuked the whole thing on high for 90 seconds. Well, 90 seconds wasn't quite enough, so I put it back in a couple times, each time for 30 more seconds, until it seemed more or less well cooked and set. I topped it with a little whipped cream(OK, not the healthiest thing, but it's like 90% air), and dug in. I'll try to put this simply.

It. Was. Amazing. It really had a cake-like texture and a sweet apple-cinnamon taste. The whole thing was a decent size and only totalled around 100 calories. Even though cabbage provided most of its bulk, it didn't make the cake taste like cabbage. Honestly, I don't think you'll believe me regarding how great this turns out until you try it, and I recommend you do so right away.

This recipe makes an apple pie flavored cake, with the taste of apple and cinnamon imparted to the recipe. The thing is, pretty much any flavor ideas can be used. Mashed banana with chocolate or plum and spice, the possibilities seem endless! And as with so many of the recipes on here, it would take minimal adjustments to make this recipe on Passover if you observe the holiday.

Apple Pie Muffin Microwave Mug Recipe

Serves: 1

Calories per serving: 100

Ingredients:

• ~1/8 medium-large head cabbage(I think around 1/2 cup riced)
• 3-6 tbsp unsweetened applesauce
• 1 tbsp yogurt(Greek works well)(optional)
• Ground cinnamon
• Ground nutmeg
• 1 large-extra large egg white
• Drop of vanilla extract
• Pinch baking powder

Instructions:

1. Rice the cabbage. Add 3 tbsp applesauce to food processor and process further. Continue adding applesauce by the spoonfull until the mixture blends fairly smoothly. If you want to add yogurt, add before adding additional applesauce.
2. Crack an egg and separate the white into a microwave-safe mug(do what you want with the yolk). Beat lightly with a fork. Add the cabbage mixture to the mug and mix the egg white in well.
3. Add a drop of vanilla, as well as cinnamon and nutmeg as desired. Add the baking powder and mix well.
4. Microwave on high for 1:30 - 2:00 and check for doneness. You can poke with a fork or toothpick to see if it is done on the inside. Put back in the microwave for 30 - 45 seconds at a time until done.
5. Either remove from mug onto a plate or eat straight from the cup.

Troubleshooting:

I've made this recipe, and different variations of it, very many times. In doing so, I've found some problems that you may come across. The main one results from having a batter that's too wet, has too much baking powder, or too little egg white. Basically, when this happens, your cake won't set as a cake very well, and can very likely bubble over the mug you put it in. If this happens, don't fret, for all hope is not lost! Spoon the mixture to a larger microwave-safe bowl or container and give it around 5:00 on high. You'll end up with more of a sort of bread pudding than a cake, but it will still be a tasty and healthy breakfast/dessert treat.



Hey there. Still reading this? O.K., I don't want to say too much, since I don't know when I'll actually have a fully fledged blog post and recipe ready to publish on it, but I would just like to tell you that I made a very special breakfast for myself this morning, and will be sharing it with all of you sometime before Passover rolls around. Until then, happy cabbaging!