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  • Go ahead, have a sandwich!

    I love bacon cheeseburgers. My wife and I will make them without the bun and eat with a knife and fork, and that's just fine. Except when it isn't. Sometimes I just want a regular burger with a bun and the whole thing. Of course, I don't want to have a white-flour bun that will wrack my insides, so what's a brother to do?

    Behold the Oopsie Roll (yes, I know, dumb name). These totally primal (if you eat dairy) hold up to even the biggest burger, don't taste all eggy, aren't greasy, and don't change the flavor of your food like nut or coconut flours do. These are a godsend! Low calorie, almost no carbs! We made them the next day and used them for 'buns' for hot dogs during the Packer game.

    3 large eggs
    pinch of cream of tartar (1/8 tsp)
    3 ounces cream cheese (Do not soften)

    Preheat oven to 300 degrees F.

    Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

    Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

    Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

  • #2
    Jamie/Cleo's Oopsie rolls are a variation of the Atkins Revolution Rolls and have been very popular in the low carb community for some time now. They do fit the bill for sandwich fare to be sure!

    Here are some other ideas for Oopsies: http://www.apinchofhealth.com/forum/...ead.php?t=5230

    And the original Oopsie recipe from Jamie/Cleo's blog: http://blog.yourlighterside.com/2009...ka-oopsie.html
    312/149/150

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    • #3
      edit: Dangit mizski, you beat me by like 10 seconds


      Yeah these are pretty awesome, they were first invented as the "Revolution Roll" for the atkins diet in the 70's and then recently became the "oopsie roll" when cleochatra reinvented them on her blog.

      Here is my favorite way to eat sandwhiches:

      1/4th cup almond meal
      1 tsp baking powder
      1 egg
      1 tablespoon coconut oil

      Mix it all together and then pour it into one of these:

      Microwave for 1 minute. (WITH THE LID OFF)

      Obviously, to make two slices of bread double the recipe and make two servings. Spread some mayo and mustard on it, add some meat and rabbit food and enjoy your old fashioned sandwhich.

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      • #4
        I just made these yesterday for the first time, and had a chicken sandwich! Definitely one to add to the repertoire when a lettuce wrap isn't hitting the spot.


        Robin's Roost
        My Primal Journal

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        • #5
          This would probably work for pizza crust too... yes???

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          • #6
            Yes, oopsies work for pizza crust. Also, if I'm using for pizza or just want a little taste change-up, I like to add about a Tbsp of parmesan cheese. Yum.

            Also, I've found the recipe very scalable. I just keep the ratio of ounces of cream cheese the same as the number of eggs. For instance, if I'm using 5 oz of cream cheese, I use 5 eggs, etc. And I add just a pinch more of cream of tartar. I scale it up or down depending on what I'm making.

            Both DH & I just like to snack on oopsies plain too. Yum.

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            • #7
              What if you don't have tartar? Would any vinegar do (in the same proportion)?

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              • #8
                These are the bomb! Been making them for years. Just this morning I had a bacon and cheese sandwich on them for breakfast....love them! On Jamie's site, she has a ton more recipes that incorporate the same basic recipe / concept.

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                • #9
                  Has anyone ever made these by hand (ie. not using a mixer)? Would my arm fall off trying to get the egg whites where they needed to be?

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                  • #10
                    I don't like them as sandwich buns but they make great French toast



                    Recipe: http://stuffimakemyhusband.blogspot....nch-toast.html
                    My food blog ~ http://stuffimakemyhusband.blogspot.com
                    My primal success story

                    "Boxing seems to contain so complete and so powerful an image of life -- life's beauty, vulnerability, despair, incalculable and often self-destructive courage -- that boxing IS life, and hardly a mere game." --Joyce Carol Oates

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                    • #11
                      Originally posted by erica057 View Post
                      I don't like them as sandwich buns but they make great French toast

                      Recipe: http://stuffimakemyhusband.blogspot....nch-toast.html
                      Oh, thank you for posting this!!! I, too, have always loved French toast!

                      I printed out the recipe for Oopsie rolls when i first went LC last fall but never had the courage (desire?) to try them. Now that i'm strongly encouraging my family to go grain-free, too, I'll give these a try, both for sandwiches & burgers but also for the French toast option!

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                      • #12
                        Originally posted by canio6 View Post
                        Has anyone ever made these by hand (ie. not using a mixer)? Would my arm fall off trying to get the egg whites where they needed to be?
                        I wouldn't try it because it takes a lot of beating to take egg whites to stiff peaks - but maybe you could count it as one of your sprints. :-) It takes my powerful Kitchen Aid stand mixer about 5 minutes on high to get them peaky enough. And if they're not stiff peaks, the rolls don't turn out very well - they kind of just melt.

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                        • #13
                          Originally posted by Elspeth View Post
                          This would probably work for pizza crust too... yes???
                          indeed it does.

                          sigpic

                          HANDS OFF MY BACON :: my primal journal

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                          • #14
                            Originally posted by Elspeth View Post
                            This would probably work for pizza crust too... yes???
                            There is a better pizza crust. Mix

                            2 eggs
                            2 cups mozarella cheese
                            2 cups grated raw cauliflower
                            1/4 tsp oregano

                            Oil a pan bake at 425 for 10-15 minutes. Top with your choice of toppings, bake for another 5 minutes.

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                            • #15
                              Is it crispy?

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