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Old 07-05-2014, 07:39 AM   #1
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Einkorn Sausage-Cheese Balls



My latest Einkorn Bake Mix experiment came out real tasty and I thought I'd share with the other Einkorn experimenters on the boards here. Let me just say if someone handed me these at a party and said these were the original Bisquick recipe, I would have totally bought it hook, line and sinker. Simply delicious! It's what we had for breakfast today.

I already have a Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball. But it has a long list of low-carb baking ingredients. I decided I wanted to try making them with my new, convenient Einkorn Bake Mix (similar to Bisquick and Carbquick) and have come up with what I think is an even better sausage ball. And they only rings in at 1.76 net carbs per ball! Not bad for the convenience of just reaching for 3 ingredients in lieu of a whole bunch of ingredients in my old recipe.

INGREDIENTS:

12 oz. breakfast sausage (16 oz. if you like more)

1 c. shredded cheddar cheese (more if you like)

2 c. Peggy's Einkorn Bake Mix (see recipe below)

DIRECTIONS: Preheat oven to 350º. Mix the above ingredients in a medium bowl with your hands as you would a meatloaf mixture. When thoroughly blended, form into 30 1″ balls and place on non-stick baking sheet or one lined with parchment or silicone sheet for ease of clean-up. Bake for 15-20 minutes until lightly browned. Remove to paper towels to drain off any excess grease (mine had none actually). Serve warm and ENJOY!

NUTRITIONAL INFO: Makes 30 1″ balls, each contains:

95 calories
7.81 g fat
2.4 g carbs, .64 g fiber, 1.76 g NET CARBS
4.82 g protein
81 mg sodium

BUTTONI'S EINKORN BAKE MIX
(Substitutions at your own risk)

5 c. almond flour
2 c. plain whey protein powder
1 c. Einkorn flour
1 c. oat flour
¼ c. oat fiber
1 tsp. glucomannan powder
3 T. baking powder
2 tsp. cream of tartar
2 tsp. salt
1½ c. palm shortening

Grind the oats into flour in your food processor or blender as fine as you can get it. Place the oat flour into a large mixing bowl. Measure out all remaining dry ingredients and stir well. Using a fork or pastry cutter, cut the shortening into the mixture until it resembles coarse cornmeal. Place in a lidded container and store on your pantry shelf, as palm shortening has a long shelf life. If you prefer to refrigerate, the shortening will get hard. So you will have to set the mix out and bring to room temperature, re-work the shortening clumps with a fork and stir well to evenly distribute shortening before attempting to measure for use in recipes. I really think refrigeration is unnecessary.

BAKE MIX NUTRITIONAL INFO: Makes 11 cups of mix. ½ cup mix contains:

338 calories
28.2 g fat
15.99 g carbs, 4.6 g fiber, 11.39 g NET CARBS
14.5 g protein
170 mg sodium
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My recipe website: http://buttoni.wordpress.com/
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Old 07-05-2014, 10:38 AM   #2
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There you go, you have done it again. Looks great!!
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Old 07-05-2014, 10:45 AM   #3
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They WERE great, Nigel. So much better than my other low-carb sausage-cheese balls. And so much easier, with the mix. I'm just trying the mix out in prior low-carb recipes to see how they cook up for me. I'm quite pleased so far.
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Old 07-05-2014, 12:59 PM   #4
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Great idea Peggy

I think that they could become very good 'Red Lobster' biscuits.
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Old 07-06-2014, 06:06 AM   #5
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Ooooo. now there's an idea, Barbo.
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