Testimony of the Day
“Before working with Maria, I had struggled most of my adult life with my weight. I had tried other plans, and they would work for a time and then once I went on my own, I fell back into the old patterns and the weight came back. In December 2012, I weighed 212lbs. I had been pushed into finding an alternative way to better eating because of some health related issues in my family. My dad is diabetic and has had a couple of heart attacks. He’s been told that there’s nothing that they can do to repair his arteries. Of course, this gets me paying attention as I don’t want to head down that same path.
Maria was non-judgemental during this process. She was always providing me excellent resources to allow me to take this journey on my own once I got properly set up. When I was struggling she had tips for me. The videos that she’s created or the ones that she recommends were always timely and helpful. I have lost 35 lbs since working with Maria – and just 7 away from my original goal. I’ve chosen to take the longer path to success because I want to make sure that this weight stays off – for good. Eating food that tastes amazing has been the key to my success in being able to do this on my own. I’m a fussy eater, but also one who’s grown up in a practical environment. The menus that Maria has created are based on food that I grew up on – not high end fancy dishes that I don’t know how to pronounce. I have to say that that has made a huge difference for me – eating foods that I would have ate – just differently so that they’re healthy for me and keep me satiated. Maria has given me the tools and resources to be able to modify my own recipes in a ‘healthified’ way. Since losing weight, I am now able to fit into cute show clothes again, and I’m sure that I’m also much lighter for my horse’s sake :-)” –Janice
To get started on your before and after photo collage, click HERE.
Tropical Traditions
I often get asked “where did you get that big bag of coconut flour”. Tropical Traditions is one of the best quality sources of coconut oil and coconut flour I have found. There is also some variability in coconut flours as some brands don’t soak up as much moisture as others (some people had problems with my cinnamon rolls because of this). This is the brand I use so you won’t have any issues like that with any of my recipes if you use this brand. Also if you purchase from the links below and are a new customer I get a little gift certificate which helps me pay for ingredients for all my experimentation (it took me over 10 pounds of almond flour to get my sub bread right!).
They also have a deal going on where new customers will receive a free copy of their Virgin Coconut Oil book (a $25 value). Thanks for your support!
“HEALTHIFIED” BRIE
PASTRY:
1 1/2 cup blanched almond flour (5 oz) (or 1/2 cup coconut flour or 2.5 oz)
5 TBS psyllium husk powder (no substitutes) (45 grams)
2 tsp baking powder
1 tsp Celtic sea salt
2 1/2 TBS apple cider vinegar (1 oz)
3 egg whites (8 egg whites if using coconut flour)
1 cup BOILING water (7 oz)
FILLING and TOPPING:
1 (8 ounce) wheel Brie cheese
3 TBS Nature’s Hollow Xylitol honey (OR use THIS homemade sauce)
2 TBS pecans
NOTE! If you are having an issue with a bubble, try weighing your ingredients as listed above. I use this kitchen scale. 🙂
Preheat the oven to 300 degrees F. In a medium-sized bowl, stir together the almond or coconut flour, psyllium husks, baking powder, and salt. Add the eggs and vinegar. Stir continuously as you add the hot marinara or water. Combine until very smooth. Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. Place brie in the center, and fold pastry around it, sealing seams. Transfer to baking sheet, seam side down. Bake brie until pastry is golden, 23-35 minutes.
Drizzle with Nature’s Hollow Honey. Sprinkle with pecans. Serve with “healthified” cheez-it crackers. Makes 8 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Baked Brie = 401 calories, 30g fat, 9g protein, 27g carbs, 1.2g fiber (25.8 effective carbs)
“Healthified” Baked Brie = 239 calories, 18g fat, 11.2g protein, 7.9g carbs, 4.9g fiber (3 effective carbs)
This will be fun to have available in the holiday season this year. We did brie en croute for years and still serve it for guests, with plain warmmed brie for ourselves. This will be a fun twist for us to have on hand.
Hi Maria, I have to report all I have recreated from your site has been a fantastic success. Thank, thank, thank you for helping me find a way to bake my cakes and eat them too! However, my sweet little kiddies have requested to have a “normal” colored bun in their lunch boxes (purple must not be “in” this year). I know that you mentioned Jay Robb psyllium husks are the magic brand for appropriately colored breads, but I can only locate the powder and it looks like you grind your own. Can you tell me if there are other brands that you have tried that work, or if both of the Jay Robb versions turn out okay for you? Also, my youngest loves the oatmeal recipe and wants it for dinner and breakfast some days and now I am worried about how much psyllium is too much for the toddlers?
Thank you! I have tried a couple others that worked without turning purple (I really have only had the NOW powder turn it purple). I had one from a local health food store that worked. It was an organic psyllium husk that I ground into a powder. I think the brand was “Organic India”. Our boys eat everything I make and don’t have any issues. Just make sure they get enough water every day. 🙂
On your Amazon page, you recommend Coconut Secret. Is it similar enough to Tropical Traditions coconut flour that you don’t have to worry about absorbency? I’m limited to what I can order online but can order the Coconut Secret one.
I have had good results with it, yes. 🙂
I cannot at all digest psyllium. therfore i stoppped making your recipes, which i am sooo sad about.
please please can you find alternatives!!!!?
I love all your recipes but most all have psyllium in them and psyllium is what holds the breads together.
help! ALSO, ARE you going to update your muffin recipe the pumpkin mini muffins?
i love starbucks version and would love to see you do one like theirs, but healthier! 🙂
I talk about how to introduce fiber into your diet in my book. If you don’t have significant fiber in your diet, their is a good way to introduce it slowly. That is what I describe. 🙂
http://astore.amazon.com/marisnutran05-20/detail/1451555946
I used Maria’s hot cereal recipes to slowly increase our psyllium before trying her bread recipes and that worked great! Every time I made a batch, I added a little more psyllium so you can start off with only a tiny bit and work up from there. IT is worth it!
This will work in your favor then because I already planned on buying several gallons of coconut oil, flour, cream, shreds and butter from them on weds. I am glad you posted this today so you can get credit for it!
Thank you! 🙂
Just ordered from Tropical Traditions. They have a great sale going on right now and shipping wasn’t bad.
We go through Coconut Flour and Oil like crazy. I find this humorous because a year ago I would have told you that I hate coconut…. I usually buy Coconut Secret flour–how does that one compare? I ask because I did have cinnamon roll issues….
Thanks again,
Michele in Santa Rosa, CA
Thank you! I have used both coconut secret and tropical traditions coconut flour on that recipe and they both worked great. 🙂
I just made the calzone with this recipe after watching the video you have. It was fantastic! It’s amazing watching the evolution of Healthy bread in your books and blog over the past year. Keep it up and I can’t wait to see what you create next.
Thanks,
Dave in Micigan
Thanks Dave! I have worked really hard on my breads (went through 12 pounds of almond flour getting my sub right!) Thanks for the support! 🙂
YES!!! I so wanted the baked brie makeover. This is fantastic.
Thanks!
I have to fess up…I made baked brie with frozen pastry dough this weekend. Not once, but twice! While the crisp golden outside makes a lovely presentation, it really isn’t my favorite part…I want the cheese! I wonder if I couldn’t just spread a round of brie with some no-sugar apricot jam, sprinkle with cranberries, and bake it in a small, covered ramekin until gooey?
That sounds like a great idea. 🙂
Amy,
I have been baking brie that way for years. The puff pastry does nothing for me so I always bake the round with Nature’s Hollow Jam and pecans and it comes out delicious.
I used the pastry recipe for making buns and pizza crust. It worked wonderfully for both.
Thanks! I think you would like this one even better then. 🙂
http://mariahealth.blogspot.com/2012/12/amazing-pizza.html
Maria, awesome site! Thanks for your help on my low-carb journey.
I’m taking a ratio based approach. How many grams is your 1 1/4 cup of Almond Flour? Just curious. My measurement is about 155 grams.
So when shopping for psyllium husk (not powder), just go for quality (i.e. organic, etc.)? As my brands differ from yours. What do you grind your husks in?
Do you happen to know why the dough turns purple? LOL, my first attempt looked like an Egg Plant. I just told everyone it was Blue Berry Bread 😉
Thanks, Ed.
Thanks! Mine is about 112 grams per cup, but I use blanched almond flour that is fairly light. I look for an organic psyllium. (the NOW brand does turn it purple). I buy whole husk psyllium and grind in a good blender, coffee grinder or some people have even used a mortar and pestle. The dough turns people based on what type of soil the psyllium is grown in. Certain nutrients in some soils will make it turn dark. 🙂
Can I use ground chis seeds instead of psyllium husk? I know it sais no substitutions but has anyone tried it? Maybe double the boiled water?
I don’t know if that will work. Psyllium is hard to sub for. 🙂
Made a spin on this baked brie for Thanksgiving….I “healthified” cranberries…1 cup cranberries, 1 cup water and 1/2 swerve and a dash of orange peel. I cooked them until most of the berries “popped” and took it off the burner to cool…I added the cooked cranberries to the top of the brie then folded your pastry around it per the recipe above….Once baked, I added the pecans and honey to the top and served…it was beautiful and delicious! Thank you for your awesome recipe!
So, I tried this recipe and I’m embarrassed to say that it turned a blackish purple.. its not burnt. It’s just off color. Help! What did I do wrong??
That is the brand of psyllium. Some turn purple (from certain nutrients in the soil). I use Jay Robb husks and they don’t turn purple. 🙂
I love this recipe. it was delicious. I will be making this again, and often.
Thanks!
Maria. I just made this and I had to use about 8 Tbs to get 45 grams of psyllium. The bread turned put really doughy and spongy. It seems like I should just reduce the amount of psyllium to 5 Tbs- do you know why I might have needed so much to get 45 grams? Thanks
If you needed more tablespoons to get to 45 grams, then the psyllium isn’t ground fine enough. Try grinding it more. 🙂
Thanks
Is there a specific reason you can’t use the whole egg instead of just egg whites?
The bread is more consistent (rise, etc) without the yolks. But you can try it with them (2 whole eggs). 🙂
Must report, was disappointed with this recipe.
Had to bake WAY longer to get it golden than instructed. When I pulled it out and cut it open not only was the cheese completely melted, but also the dough was completely uncooked, wet and spongy. Very strange.
Also experienced the purple color on the inside, which I see is the fault of the NOW brand husk powder that I used.
IDK if it was user error or just not as good ingredients, but I really wish that it worked well for me like some others above.
Have you found there to be a big difference between coconut secret and tropical traditions coconut flour compared to bob’s red mill coconut flour? I have only used bob’s red mill.
Yes, different brands can absorb more or less moisture. You can just adjust as needed. 🙂
Hey Maria, For this recipe, which do you prefer to use.. the almond flour or coconut flour? I’ve tried both, but end up with almost hollow buns. Also can whole eggs be used and if so, how many would you suggest? Thank you so much for all you do for us.
Almond flour.
Fat causes the dough to not rise as well. I don’t recommend whole eggs.
Hi Maria, this looks incredible. I have included it in my Best Low Carb Christmas Leftover Recipes roundup as it would be a great way to utilise all that leftover cheese (not that I can ever imagine that happening in our house). Take care, Libby.
Thanks Libby!!!