You're right Sherrie much easier than Oopsie Rolls (though I still really like those). I wasn't convinced that I wouldn't end up with a pile of melted cheese! I was thinking of trying some zucchini in with these. I really love zucchini slice and was thinking this may be a type of alternative. Will let you know.
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Hi all. I wanted to find a solution to my flat eggy Ostplatter cheese breads so decided to search for another recipe for Ostplatter that might explain my problems. Found a recipe on a Swedish LC site with the same ingredients as Sherrie's recipe - LCHF Ostplättar/Cheese Platelets - Chewpakka
1 tablespoon Fiberhusk
1.5 teaspoon baking powder
3.5 dl grated cheese
The only difference in the recipes, except for an extra 1/2 t of baking powder, was that after mixing the ingredients, you "let swell for 5 minutes" before putting the batter in a pan to bake. After checking a couple of baking sites for substitution info, I used 1 T of ground flax seeds. I waited 5 minutes after mixing ingredients but didn't see any swelling or other changes. I spooned the batter in a pan lined with parchment.
Although the breads look similar to my first attempt, these were a little puffier. Before I make the next batch, I'll buy fresh baking powder and order the psyllium husks. This is such a simple recipe, I'd love it to turn out like Sherrie's, including the avocado slices! Yumm!
There's another difference to compared to mine in that I'm using a metric tablespoon (20ml) of psyllium husks which is basically equal to one imperial tablespoon (15ml) and 1 teaspoon (5ml). I am also using metric cups (250ml) which is perhaps 1 to 2 tablespoons more in volume then imperial cups (225ml) American? (235ml).
But I get confused because some sites say your cup is 225ml, others 235ml and even 240ml and there appears to be the same confusion with British. Even wikipedia is confusing: en.wikipedia.org/wiki/Cup_(unit)
I wish everyone would just use metric at least its consistent
That could be another thing with my second batch in that maybe I mixed mine and put it in the pan a lot faster then last time as I did notice more egg mixture compared to cheese. I reckon next time check your consistency, if you see alot of runny yolk try letting it sit for a few minutes if that doesn't work add some more husks/flax and/or maybe some more grated cheese. Even grated cheese could be dependent on how tightly packed it is. I will start weighing it next time. If anyone else makes these weigh your cheese for me and let us know how they turned out so we can see if there is a difference in how much cheese is used
Lots of Aussies have made it on facebook now which have turned out great so it may be partly due to the measurement differences as well as the husks.
The post was edited 1 time, last by Sherrie: add ().
I made these with a medium zucchini grated in. Just added to the cheese mixture before adding the beaten eggs. Still just as puffy.
I am in love:-)
Next time might add a pinch of salt and reduce oven temp by 10degrees and cook a few minutes longer.
PS I didn't weigh the cheese; used pre grated and loosely packed to the 1 1/2 cups:-)
Wanna try this one too , looks good and delish! Do you have an alternative to psyllium husks? If ever i don't have that ingredient?
3rd Try w Psyllium husks - Excellent!
Look fine, taste even better. Think the key was psyllium husks. Half have sesame seeds on top, the others are topped with Parmesan. Recipe is a keeper.
Do you think you could use LSA in stead of the Psyllium husk ?Less of me - more of life !
I'm pretty sure @pamchesbay tried replacing husks with flax/linseed and it didn't work out as well, pretty sure she posted how they turned out earlier in this thread.
Update: I make a new batch of these rolls every couple of days since Pete likes them so they don't last long. Revised the recipe to make 8 rolls.
Experimenting with different flavors and toppings - sunflower seeds, garlic bread seasoning (no need for additional salt), and freshly grated Parm (using big hole on grater) are delish.
You can also use one or two rolls to make tasty a breakfast sandwich (roll, egg, ham/bacon/sausage). I haven't tried cutting one horizontally to use as a sandwich base yet but should work ok.
4 eggs, beaten
2 cups of grated cheese
1.5 - 2 tablespoon psyllium husks
1/2 teaspoon salt (optional)
Parmesan - a few shakes
1.5 teaspoon baking powder
Optional: sunflower seeds, sesame seeds, parmesan, garlic powder, garlic bread seasoning.
Preheat oven to 400 F. Line baking tray with baking paper, spray w Pam.
Combine cheese, husks and baking powder, add eggs and combine. Let sit a few minutes.
Spoon out onto tray into 8 evenly spaced piles, flatten a little and sprinkle seeds over the top.
Bake until golden, around 10 minutes.
Allow to cool a bit, spread w butter. I store the extra rolls in the fridge, pop one in the toaster in the morning or whenever we want one.
The post was edited 1 time, last by pamchesbay ().