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.

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.