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TWIX Candybar

Posted by cemmerich in candybar, chocolate, desserts, vegetarian 31 Jan 2013

TESTIMONIES OF THE DAY

30 Day Advanced Keto Testimony: “Officially in the 120’s! Feel better than ever!” – Christie

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30 Day Accelerated Meal Plan Testimony: “Hi Maria, You have been helping me get my life back by getting healthy. My main request was to help me get pregnant. Since starting your way less than 3 months ago I have lost 31 pounds and am off all my autoimmune disease medications. And today, I can tell you that I found out I am expecting. I am only a few weeks along and so I can’t share with everyone yet but I owe you my gratitude. After a year long emotional journey, your way restored my body back to health.” Carrie

Get started on your path to health today with the recently improved 30 day accelerated package! Now every day has calculations for percent of fat/protein/carbs. It has never been easier to follow the keto-adapted lifestyle.

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PICKY EATERS and GUT HEALTH 

Do you have a picky eater in your home that only likes bland foods like butter noodles? They are most likely low in healthy gut bacteria. You have trillions of bacteria in your digestive tract. They are a major part of your immune system. A healthy lower intestine should have about 85% of “good bacteria” to prevent the colonization of disease causing organisms like salmonella or E. coli.When I ask someone if they take probiotics, I almost always get the response, “I eat yogurt.” Yogurt only contains acidophilus, but that is only one of hundreds of friendly bacteria we need. Our bodies should have somewhere between 400 and 500 types of bacteria. And the type of yogurt is usually Yoplait Low Fat which has more sugar than a Kit Kat bar… that kind is not going to help here:)Probiotics stop the growth of harmful bacteria which cause digestive problems (are you going #2??? You should every day!); they also improve digestion and absorption of vitamins; and enhance the immune system.The first 2 years of life are crucial for our long-term immune responses. Bacterial colonization patterns set up in the first years and continue to grow throughout our lifetime. The medications and foods that we give our kids totally affect this delicate balance.Probiotic supplementation promotes health in infants. They prevent eczema, diarrhea, diaper rash, and cradle-cap. They also decrease anemia and asthma. Probiotics lower the chances of food allergies and eliminate thrush.

Click HERE to see the supplements for babies and children.

In older children, probiotics have been found to reduce the severity and frequency of respiratory infections and prevent irritable bowel syndrome, diarrhea, and constipation. Kids with allergies, ADHD, Autism (entire Autism spectrum), Celiac Disease, Constipation, Diarrhea, Diabetes, Halitosis (bad breath), Eczema, Leaky Gut Syndrome can all benefit from healthy doses of probiotics. Acne would also be an indication of low good bacteria. Having a bought of diarrhea, taking an antibiotic, eating a diet high in refined carbohydrates and low in fiber as well as stress can all deplete a healthy intestinal flora. If a child has been on an antibiotic, it is extremely important to replenish the beneficial bacteria lost by taking a quality probiotics supplement.

When shopping for probiotics look for lactobacilli and bifidobacteria. Lactobacilli is found in the small intestine and bifidobacteria is found in the colon. Fermented foods contain healthful bacteria: Kombucha Tea, sour cream, buttermilk, sauerkraut, pickles, and many PLAIN yogurts (not yoplait:). But generally pasteurization has eliminated the flora found in modern food. As a result, companies are fortifying foods with probiotics in an effort to re-introduce this bacteria. To read more on probiotics and serotonin connection check out my book: Secrets to Controlling Your Weight Cravings and Mood.

I also have a 2 hour class called “Healthy Families”.  Just Click HERE to watch.

The chicory root in JUST LIKE SUGAR is pre-biotic that helps store probiotics. To read more click HERE.

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Recipes and fun facts like this can be found in THE ART OF EATING HEALTHY!

 

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Biscuit:
1/2 cup Jay Robb vanilla whey (or egg white protein powder)
3/4 cup almond flour
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
4 TBS Just Like Sugar (or erythritol)
1 tsp stevia glycerite
1-2 TBS vanilla almond milk OR water (just enough to hold dough together)

Preheat the oven to 375 degrees F. In a medium bowl, stir together the whey, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the almond milk and sweetener to form a stiff dough. Take about 2 TBS of dough at a time to roll out long biscuit shapes (resembling a Twix bar). Place on cookie sheet. Bake for 7 minutes, turn off oven. Leave in oven for 3 more minutes to cool to crisp up. Place in freezer to freeze (frozen biscuits will hold the caramel better).

Caramel Layer:
6 tbsp butter
1 cup Just Like Sugar OR xylitol
1/2 cup heavy whipping cream

Just Like Sugar: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter….so good on veggies!). Immediately add the Just Like Sugar® and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks. Drizzle all over the cheesecake just before serving. You can also top with pecan pieces.

Xylitol: Again have everything ready. Wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.

Place 2 TBS of caramel on the cookie layer. Set back in freezer to ‘set.’

Chocolate:
1 CHOCO-Perfection no-sugar added Chocolate Bar (or “healthified” homemade chocolate bar)
2 TBS vanilla almond milk

In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Drizzle over the caramel covered biscuit. Place in freezer to set. Makes 12 Twix bars.

NUTRITIONAL COMPARISON (per 2 biscuits:)
Traditional Twix = 290 calories, 37 carbs, 1g fiber
“Healthified” Twix = 235 calories, 5 carbs, 3.25g fiber

  • Staci Taylor October 16, 2011 at 3:49 pm / Reply

    I just wanted to tell you that I made these the other day for a party – they were a hit!! Everyone scoffed when I said I brought a sugar free dessert, but they loved them! I’ve been eating low sugar/low carb for 6 months now, and I’m so happy to have found your blog! Thank you!

  • Maria Emmerich October 16, 2011 at 4:11 pm / Reply

    Thank you so much for your kind words! I’m so glad you liked them;)))

  • Anonymous September 8, 2012 at 6:04 pm / Reply

    How do you form the biscuit?

    • Maria Emmerich September 8, 2012 at 6:11 pm / Reply

      Just use your hands to make a long cookie. :)

  • Anonymous July 23, 2013 at 1:54 am / Reply

    Can you use Swerve in place of Just Like Sugar?

    • Maria Emmerich July 23, 2013 at 1:01 pm / Reply

      Yes. I would use confectioners for a smoother texture.

  • elise February 6, 2014 at 8:03 pm / Reply

    ok – a couple of questions. I just made this and popped them back into the freezer to set after the 3rd step of putting on the chocolate. so far so good, however, the caramel started out liquid-y and caramel-like but after being in the freezer for 30 minutes is now brittle and crumbly. will it revert to caramel after it is taken out of the freezer? and if yes, are these to be stored at room temperature, refrigerator, or freezer?

    • cemmerich February 7, 2014 at 5:28 pm / Reply

      I store in fridge or in freezer if longer than a week or so.

  • Kelly Land April 20, 2014 at 10:52 pm / Reply

    Question about Caramel… I have made the xylitol caramel and it is tasty but it is definitely a sauce…. how do I make the chewy kind?? Also, the xylitol kind when cold is gritty and much less yummy… wanting to figure out how to make a smooth chewy kind, the kind that’s inside the middle of those see’s chocolate candy’s in the box… they have a very yummy one made by russell stovers that is sugar free called butter cream caramel, but its filled with maltitol… Thanks Maria
    Kelly

    • cemmerich April 21, 2014 at 1:03 pm / Reply

      Well, I have made this and had it come out chewy once cooled. :)

  • M. July 31, 2014 at 4:06 pm / Reply

    I don’t have whipping cream, could I use almond milk?

    • cemmerich July 31, 2014 at 5:58 pm / Reply

      It won’t be as thick. You can skim the cream off the top of a can of coconut milk. :)

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