These are not the only ideas..you can come up with all sorts of ideas and fillings for the Miracle Dough. It makes great appetizers for low-carbers and folks who are not low-carbing as well.
Now
break off little pieces and weigh them in an electronic scale. I decided on 0.7 oz (20 g) per mini cup. Pat the small piece of dough into a small
circle in your hand and place in a mini donut pan. This dough will make 22 mini cups. Bake 12 minutes in the preheated oven. Remove and allow to cool 5 minutes before
removing with a dinner knife. Fill with
any fillings of your choice such as tuna salad, egg salad, crab salad, savory
ground beef and cream cheese, sweet fillings (e.g. cream cheese sweetened and
mixed with chopped pineapple or fresh strawberries or blueberries – make sure
you leave out the savory seasonings and add a little sweetener and vanilla
extract), etc.
Fill mini donut tray with dough (0.7 oz per mini cup)
Baked and out of the oven
Looking pretty and ready to be filled with whatever your imagination dictates!
A sweet version - sweetened cream cheese and sour cream with pineapple or any fruit you prefer.
Pretty as a picture - filled with Tuna Salad (Click here for the recipe)
A close up
More mini cups in the making and breakfast sausages wrapped in Miracle Dough
Sausages - Pigs in blankets out of the oven (just make little squares of dough and wrap)
Close up
Appetizers ready for eating. Tuna Salad or Egg salad (click for recipes) as fillings here.
OR Make little pies with chicken, mushrooms and cream cheese
MIRACLE DOUGH APPETIZER MINI CUPS
Who needs puff pastry?
These puff up beautifully in the oven and make perfect holders for
various fillings. Beautiful appetizers
can be created using these.
MIRACLE DOUGH TIPS: - PLEASE NOTE - USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE! There are several variations on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible, but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it about 10 seconds and away you go again!
MIRACLE DOUGH TIPS: - PLEASE NOTE - USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE! There are several variations on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible, but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it about 10 seconds and away you go again!
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2 (For Grain Free - see Helpful Hints below) (250 mL)
(no
gelatin needed)
1 egg, fork beaten
1/4 tsp
onion salt (1 mL)
1/4 tsp
garlic powder (1 mL)
Preheat
oven to 400°F (200°C).
Miracle
Dough: In microwave oven in
microwaveable bowl, melt Mozzarella cheese.
This took 2 minutes in my 1200 Watt microwave oven. Remove with oven
gloves (be very careful!). Pour melted
butter over top of cheese. Place Gluten-Free Bake Mix 2 on top. In
small bowl, beat egg with fork. Add
onion salt and garlic powder; whisk with fork.
Add to Mozzarella cheese mixture. Stir with a fork to form a dough ball. Knead slightly to form a ball adding a bit more coconut flour as needed.
Note: If you want to get fancy, you could roll out pieces of dough and use a small flower-shaped cookie cutter to make more perfect mini cups. I only thought about that afterwards, but that's an idea.
Helpful Hints: For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour. Use 3/4 cup (175 mL) of the mixture. Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix (click) - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option. (0.9 g net carbs)
Yield: 22 mini cups
1
mini cup
70.2
calories
3.5
g protein
5.6
g fat
0.0 g fiber
1.4
g net carbs