If you’ve been following along for a while, you know that I used to be an avid baker before I started doing low-carb high-fat. Baking involves a lot of precision, and I’ve applied that attention to my recipes here.
But baking also requires a lot of equipment. As a result, I have a wide range of baking pans and trays, measuring utensils, and other baking paraphernalia hanging around my kitchen. Some of them serve as reminders of times that I’m not likely to revisit, such as the Bundt cake pan.
I would’ve said the same about my silicone cupcake pan, but now that I’m actually following a low-carb high-fat diet, I find it comes in handy so frequently it’s almost ridiculous.
Mozzarella Treats Come in Silicone Pans
Case in point, one of my favorite snacks, my low-carb high-fat pepperoni and mozzarella rounds. I make these very easily in a silicone pan, just by sprinkling some oregano, one third of a stick of mozzarella, and a few mini pepperoni pieces into each cup of a cupcake pan.
Then I microwave the pan for about 90 to a 110 seconds, wait for the bubbling and popping to stop, and then turn those delicious little treats out onto a plate to cool.
If you like them a little bit crispier, leave them in a little bit longer. They’ll brown more at the edges, and should stay soft in the middle unless you burn them. They should be bubbling hot when you take them out, and dripping in oil. You only have to let them sit for about a minute before they’re ready to handle.
And believe me, they don’t last long.
Invest in Silicone
I encourage you to invest in a good set of silicone bakeware. A lot of low-carb high-fat treats are very sticky or greasy. They may not do well in more traditional pans, and may be difficult to pull away from foil if baked in an oven. Silicone offers the best of both worlds: able to work in microwaves or traditional ovens easily, and very nonstick.
Have you come up with an interesting new use for your old baking tools now that you’re not baking traditional high carb treats anymore? Let me know.