Growing Up Italian

Growing up Italian, one of the joys is pasta and bread.
On paleo, primal, or low-carb in general, this is a no-no for the most part.
I have grown to like zucchini “noodled” into pasta, and a shredded steamed cabbage is passable, as long as it’s in season and not too bitter. I haven’t tried sweet potatoes as a noodle substitute yet, but it sounds interesting!

But, having garlic bread to dip into the sauce is a singular delight.

My version isn’t quite the same, but it will do and it tasty and low-carb as well as primal.

Basic Microwave Primal Biscuit
1 ex-large or jumbo egg, beaten
1 teaspoon olive oil, coconut oil, ghee, butter, or whatever fat you fancy
good pinch of salt
2 tablespoons water*
2 tablespoons coconut flour
2 tablespoons almond flour
For the garlic bread version: 1/4tsp garlic powder OR 1 clove of roasted garlic, mashed well

In a microwave safe bowl about 4 inches across***, beat the egg the add in the oil, salt, and water. Beat well then add the dry ingredients.
It should make a wet dough that will firm up more as it sits.
It is NOT kneadable, more like a very thick pancake batter meets quickbread dough.
Smooth the top a little then microwave for 2-1/2 minutes until it is pulling away from the sides and no longer wet in the middle.
Let cool completely, then slice in half and lightly toast the halves by melting a thin sheen of butter in a skillet and cooking until the biscuit starts to brown.

Now, since this has a decent amount of calories, I just ladle my pasta sauce over the top and have that as my meal, although a whole zucchini made into a noodle form is only about 50 more calories, so the choice is yours 🙂

**Sweet variation: in place of the fat add 1tablespoon almond butter and a few drops of stevia. Omit the garlic powder. You can also add a little cinnamon and diced peaches or strawberries to it.
***You can make this in a skillet as well. Lightly oil a small skillet and, using a large silicone egg ring, spoon the batter into the ring and smooth it. Cook over medium heat for 2 minutes or until it looks set, then run a knife around the inner ring to loosen the biscuit, flip it and cook another 2 minutes to lightly toast.


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