Keto Flaxseed & Coconut Flour Flatbread#SundayFunday

These keto flatbreads are so easy to make and super low carb.
I make toasties, wraps, pizzas, wraps out of them and can be used to make sweet treats by slathering them with any keto approved fruit jam or spread... the possibility of using these are endless. I make a big batch of these every week. They stay good in the fridge for 10 days or more. I reheat them and enjoy. Here I have used chicken flour which is optional for more protein.

Ingredients
60 Grams Coconut Flour
100 Grams Oat Fiber
40 Grams Psyllium Husk powder
40 Grams Golden Flaxseed powder
25 Grams Chicken Flour - optional
2 Teaspoons Baking Powder
1 Teaspoon Xanthan Gum
1/8 Teaspoon Salt
4 Tablespoons Oil
1¾ - 2 Cups +- Hot Water
Method

Mix all dry ingredients in a bowl well. Add the oil and give it a good mix. Now add the water a little at a time and knead with a spoon, because the water is very hot. After that knead the dough with your hand ( I used the entire given water to knead the dough). Knead to a soft, moist and smooth dough is formed. Cling wrap the dough and keep it for 20 minutes.

Then cut into equal parts. Moisten your hand with little water and roll into smooth ball. 
Roll each ball between two plastic sheets with a rolling pin. Or use a puri /tortilla press to make these. Cut this with 6" round ring or lid.
Heat a non stick pan and bake them on one side for 3 minutes low flame.
Then flip and cook on medium high pressing the edges with a cloth till brown spots appear.
These puffed up like normal wheat flour rotis. Your will love these keto flatbreads. Our keto flatbread is ready.

Wrap them in a cloth and refrigerate the remaining these stay good in refrigerator for a 10 day or ore. You freeze these for a month in the freeze. Enjoy!!
Labels: Flatbread, Keto, Low Carb, Coconut Flour, Oat Fiber, Sunday Funday

For Sunday Funday we are sharing recipe made using Coconut Flour

Chocolate Coconut Flour Cookies - Diabetic Friendly from Food Lust People Love

Coconut Crusted Mahi Mahi from A Day in the Life on the Farm

Coconut Shortbread Cookies from Karen's Kitchen Stories

Gluten Free Chocolate Banana Coconut Flour Cake  from Cook with Renu

Gluten Free Coffee Cake from A Messy Kitchen

Keto Flaxseed & Coconut Flour Flatbread Sneha's Recipe

Pumpkin Pie With Homemade Pie Crust#SundayFunday

Looking for the perfect classic pumpkin pie. This is a best best pumpkin pie with a delicious homemade taste. Simply mix, pour, and bake for a slice of perfection. I have used Baked Pumpkin Puree that is thick.

For The Pie Crust 
Ingredients
150 Grams All Purpose Flour
55 Grams Icing Sugar
¼ Teaspoon Pink Himalayan Salt
85 Grams Cold Unsalted Butter - cubed
2 Tablespoons +-Ice Cold Water
Method

Sift flour, salt and sugar in a bowl. Cut the butter finely into the flour and then using your fingertips rub the butter into flour until it resembles breadcrumbs. Ad all the water at once and using a round topped knife bring the dough together. Then turn onto a lightly floured surface and knead until you have a smooth dough. Cover with cling film and refrigerate till ready to use. Minimum 30 minutes. Roll the dough into a circle 2 bigger than the pie dish and line your pastry tin or pie dish. 

Blind bake the pastry at 180°C for 15 minutes.

For The Pumpkin Filling
Ingredients
¾ Cup + 1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon Powder
½ Teaspoon Salt
½ Teaspoon Ginger Powder
¼ Teaspoon Clove Powder
2 Large Eggs- I added 3 Eggs
425 Grams Pumpkin Puree - drain all the liquid - if using canned
1 Cups or 250 Ml Evaporated Milk
½ Cup or 125 Ml Heavy Cream
Method
Heat oven to 200°C and place rack in the center of the oven.
Separate eggs and set aside.

Using a blender or large bowl, blend pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and evaporated milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a another clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 1 tablespoon sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.

Immediately ladle filling into the shell, filling to just below the rim of the pan. Place in oven and bake for 10 to 15 minutes. Reduce heat to 170°C and bake another 22 to 24 minutes, until a tester inserted into the filling two inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.

Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to two days. 

Let pie come to room temperature before serving. 
Labels: America, Canada, Dessert, Eggs, Homemade, Pie, Pumpkin, Sunday Funday, International Cuisine

For Sunday Funday we are sharing Canadian Recipes  

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy's Cooking Adventures
• City of Nanaimo's Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid's Sea Palm Cooking
• Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
• Pouding Chômeur by Mayuri's Jikoni
• Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe
• Quick and Easy Poutine by A Day in the Life on the Farm 

Mix Flour Shankarpali/Shankarpara#AlphabetChallenge

Shankarpali is crispy, crunch and yet very soft like fried biscuit. This snack typically made in India during Diwali or Christmas, actually a festival is incomplete without this snack. It is made in two forms savory and sweet. Today, I am sharing the sweet version.
Makes 400 Grams
Ingredients  
1 Cup Level All Purpose Flour
½ Cup Level Wheat flour
½ Cup Level Fine Semolina
2 Tablespoons Heaped Ghee - melted and cooled
Salt a pinch
Oil as required to deep fry
For The Sugar Syrup - to knead the dough
½ Cup Sugar
½ Cup Water

Method 
In a small sauce pan mix sugar and water, bring this a boil only till sugar melts. Immediately take off flame add salt and ghee.  This syrup does not require any thread consistency . Allow to cool. When cooled then add the semolina mix it and let it sit covered for 30 minutes.

After 30 minutes take the whole wheat and all purpose flours into a big kneading bowl.   Add the sugar semolina mix little by little , mix well with the help of your palms. knead the dough. The dough should be of medium consistency. Not very hard nor very soft. 

Make equal sized balls and roll into 1/4 cm thick circle. Cut them into square or diamond shape. 

Heat oil, when the oil if medium hot then put the cut squares in to it. Do not fry on high flame, because they will remain uncooked from the inside. 

Fry the pieces till light brown and crisp. Once all are fried, place them aside to cool. They become nice crispy on cooling. Once cooled store them in an airtight container.

Enjoy these sweet, crispy yet melt in mouth Shankarpali.
Labels:  Festival Sweets, Shankarpali, Christmas, Mix Flour, Snacks, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "M" 

• Grilled BBQ Meatball Skewers from Jolene’s Recipe Journal
• Mambazha Pulissery from Mayuri’s Jikoni
• Mastica Ice Cream from A Messy Kitchen
• Melon and Prosciutto Salad from A Day in the Life on the Farm
• Methi Chole from Sizzling Tastebuds
• Mexican Green Chile Pimento Cheese Dip from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mini Turkey Meatloaves from Blogghetti
• Miso Chocolate Cookies from Food Lust People Love
• Mix Flour Shankarpali/Shankarpara from Sneha’s Recipe
• Sweetened Condensed Milk Cookies from Karen’s Kitchen Stories 

Ceviche de Camaron/ Shrimp Ceviche#SundayFunday

This is a perfect summer dish to enjoy wherein you don't have to spend them slaving over a hot stove on a hot summer day. So here is a perfect Mexican recipe that is quick and easy way to make Ceviche de Camaron/ Shrimp Ceviche. It might not be the "traditional" way of preparing it, but it tastes just as delicious! This is a good, refreshing, colorful and delicious dish.
Ingredients
500 Grams Shrimp - peeled, deveined & cooked finely chopped
2 Medium Tomatoes - finely chopped
1 Medium Cucumber -finely diced
1 Medium Onion - finely chopped
2 Tablespoons Finely Chopped Coriander leaves
2 Green Chilies - seeds removed and finely chopped
½ Cup Fresh Lime juice
Salt to taste
1 Teaspoon Olive Oil - optional
Method

Cook & chop the shrimps.
Combine the tomato, onion, cilantro, cucumber and chilies.
Stir in the shrimp, salt, oil and lime juice. Mix all well. Refrigerate for at least 1 hour before serving. 

Serve with tortilla chip or tostadas.
Labels: Shrimps, Prawns, Cucumber, Seafood/Fish, Sunday Funday

For Sunday Funday we sharing Ceviche Recipes

• Fresh Scallop Ceviche from Food Lust People Love
• Ceviche de Camaron/ Shrimp Ceviche from Sneha’s Recipe  

Keto Fried Cabbage Momos#SundayFunday

Fried Cabbage Momos is a low-carb twist to the traditional momos. If you have been missing out on your favorite momos while following a Keto diet, try this Keto Fried Cabbage Momos. It’s perfect comfort food but without those extra carbs. Try these low-carb momos for guilt-free snacking anytime you want. 
Ingredients
1 Medium White Cabbage
2 Spring Onions/ Scallions - chopped finely
1 Teaspoon Ginger Garlic Paste
500 Grams Minced Meat ( I used half if each beef & pork)
1 Tablespoon Soy Sauce
½ Teaspoon Red Chilly Flakes
½ Teaspoon Level Pink Himalayan Salt
½ Teaspoon Black Pepper Powder pepper (to taste)
Butter (for frying)
Method

Remove the center stem creating a well so that the leaves can loosen while boiling.

Parboil the white cabbage boiling water for 3- 4 minutes. 

Once the Cabbage Leaves are done, remove the Cabbage Leaves from the water.Drain and remove excess water with a towel, then divide the cabbage into single leaves.

In a bowl, mix the finely chopped spring onions, ginger garlic with the minced meat. Season with salt, red chilly flakes and pepper, but be cautious with the salt due to the soy sauce.
Now depending on the size of the Momos you want and the size of the Cabbage Leaves present, you can either use one whole Cabbage Leave to make a Momo or tear the leaf in half. It's really up to you!

Lay out the cabbage leaves and place one tablespoon heaped of the stuffing on each leaf. 

Fold them up and close tightly.

On the same container, which you used to boil the Cabbage, put a strainer and add a little oil to it and spread it around. Add the Momos one by one to it, and cover it and let it cook for about 12-15 minutes. Cool them a little. 

Heat a pan with butter and fry the momos 

until they turn brown on both sides.

Serve the momos with Sriracha sauce or soy sauce for dipping.

Labels: Keto, Low Carb, Momo, Cabbage, Meat, Asian Cuisine, Sunday Funday 

For Sunday Funday we are sharing Momos Recipes

• Easy Veg Momos from Cook with Renu
• Keto Fried Cabbage Momos from Sneha’s Recipe
• Kothey Momo - Himalayan Dumplings from Food Lust People Love
• Spiced Lamb Dumplings - Nepalese Momo from Karen’s Kitchen Stories