Nutty Porridge

WINNER! BANTING! LCHF!

I’m quite bored of eggs, eggs, eggs for breakfast. Then I found this recipe which is really nice if you like porridge (my best friend can’t stand it!).

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INGREDIENTS

  • 4 Tablespoons ground nuts
  • 1t Xylitol
  • 1 t vanilla extract
  • 1/2 cup milk (I used almond milk)
  • 1 egg beaten
  • Combine all apart from the egg in a small pot on the stove
  • Stir until warm, add the egg and continue stirring until it has thickened up nicely
  • Serve with fresh berries.
  • for banting cook

 

Keto fudge 2

Hi, I had some complaints that the original email came through blank so here it is again!

WINNER! BANTING! LCHF!

I have had such a craving for something sweet lately, and I stumbled across this recipe (well a similar recipe). It sets slightly softer than real fudge but it is so delicious I ate half of it for breakfast!

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INGREDIENTS

  • 100 g soft butter
  • 100 g creamed cheese (if you can get a block of cream cheese – it would be best)
  • 3T coco
  • 3T xylitol
  • 1t vanilla extract
  • 50g walnuts choppedfor banting cook

DIRECTIONS

    1. Combine the cream cheese and butter until well combined (I used my nutri bullet but you could be patient and stir them together)
    2. Add the coco and xylitol and vanilla and stir well
    3. Spoon out into a small dish
    4. Top with chopped walnuts (press these down into the mixture)
    5. Leave in the fridge to set overnight
    6. Try not to eat it all in one go!!!!!

 

Keto fudge

WINNER! BANTING! LCHF!

I have had such a craving for something sweet lately, and I stumbled across this recipe (well a similar recipe). It sets slightly softer than real fudge but it is so delicious I ate half of it for breakfast!

unnamed

INGREDIENTS

  • 100 g soft butter
  • 100 g creamed cheese (if you can get a block of cream cheese – it would be best)
  • 3T coco
  • 3T xylitol
  • 1t vanilla extract
  • 50g walnuts choppedfor banting cook

DIRECTIONS

    1. Combine the cream cheese and butter until well combined (I used my nutri bullet but you could be patient and stir them together)
    2. Add the coco and xylitol and vanilla and stir well
    3. Spoon out into a small dish
    4. Top with chopped walnuts (press these down into the mixture)
    5. Leave in the fridge to set overnight
    6. Try not to eat it all in one go!!!!!

 

pork ragu

WINNER! BANTING! LCHF! 

I have recently developed a love for all things pork (free-range only!). I had some friends for dinner last week and decided to try making pork ragu, and what a winner it was! Served on zucchini noodles, topped with parmesan and a green salad on the side.

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INGREDIENTS (serves 4)

  • 500g pork shoulder (free range)
  • 800ml tomato sauce (either made fresh see my recipe here (just double it up) or 2 x tins chopped tomatoes)
  • 1 red onion, chopped
  • 2 carrots, diced
  • 2 bay laves
  • 1t cinnamon
  • salt and pepper to taste
  • 2T balsamic vinegar
  • Butter and olive oil to brown the pork in
  • 1T xylitol

DIRECTIONS

    1. Heat a large pot, add the butter and oil
    2. Add onions and carrots and fry for a few minutes until slightly soft
    3. Once butter has melted, toss in the pork and brown on each side
    4. Add tomato sauce, bay leaves, cinnamon, salt and pepper, xylitol and vinegar
    5. Simmer on low for 2 hours
    6. Remove pork pieces and shred, then add back to sauce
    7. Serve on zucchini noodles

 

Choc–Coco–Cranberry–Cookies

WINNER! BANTING! LCHF! (contains honey)

I bought the new ‘Low carb is lekker’ cookbook last week, and tried out a chocolate biscuit recipe. My lack of sticking to actual measurements meant they didn’t work out, but the batter tasted to nice I decided to use my tried and tested biscuit recipe and add the flavours – and cue these delicious Choc–Coco–Cranberry–Cookies!

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INGREDIENTS

  • 45g cocoa powder
  • 45g shredded coconut
  • 60g nut flour (just blitz up some nuts until meal-like)
  • 1/2 cup melted butter
  • 1/3 cup honey
  • 1t vanilla extract
  • 1t bicarb
  • small pinch salt
  • 1/4 cup chopped dried cranberries

DIRECTIONS

  1. Preheat oven to 180*
  2. Melt the butter and honey together
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  3. Add dry ingredients to a bowl and mix well
  4. Add honey/butter mixture and stir well to combine
  5. Add dried cranberries
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  6. Make golf ball size balls with your hands, and place on silicone mat
  7. Press down and semi-flatten with the palm of your hand
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  8. Bake for 12 minutes

dan’s banting bread

WINNER! BANTING! LCHF!

My friend Daniel is the man behind this recipe. It is really tasty – almost cakey!

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INGREDIENTS
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  • 6 eggs (daniel uses eggs freshly laid from his chickens!)
  • 1 cup coconut flakes
  • 1/2 cup coconut flour
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 3t psyllium husks
  • 1T apple cider vinegar
  • 1t bicarb
  • 2t guar gum
  • 1 sweet potato (peeled and boiled)
  • 1/2 cup melted coconut oil
  • BIG pinch himalayan salt
  • seeds for topping

DIRECTIONS

  1. Preheat oven to 170*
  2. Pulse coconut flakes with the almonds and coconut flour until flour-like
  3. Blend the eggs, potato, cider and oil until nice and frothy (like a milkshake)
  4. Add remaining ingredients to bowl and knead well
  5. Grease a loaf tin
  6. Add mixture to tin
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  7. Top with seeds
  8. Bake for 50-60 minutes (just keep an eye on it) until cooked through
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  9. Serve with butter and enjoy!

coconut cinnamon crunch cereal

WINNER! BANTING! LCHF!

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INGREDIENTS

  • 2 eggs
  • 2 pumps vanilla paste / 1t vanilla extract
  • 1T honey
  • 2 cups coconut
  • 1 cup sunflower seeds
  • 2T coconut oil
  • 2T cinnamon

DIRECTIONS

  1. Preheat oven to 170*
  2. Blitz the coconut and sunflower seeds until fine
  3. Add egg to blender
  4. Add remaining ingredients to a small pot, and heat gently until all blended together and blend until smooth
  5. Pour the batter onto a silicone baking mat, and cover with cling wrap
  6. Roll until about 0.5cm thick
  7. Cut into blocks
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  8. Bake for 15-20 minutes (just keep an eye on it) until golden and crisp
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  9. Remove and pop into an air tight container
  10. Serve with yoghurt and berries, yummy.

dairy free coconut chocolate mousse

WINNER! BANTING! LCHF!

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INGREDIENTS (makes 4)

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  • 1 tin of coconut milk, left in the fridge overnight
  • 2T coco powder
  • 1T honey
  • 2 pumps vanilla paste

DIRECTIONS

  1. Keeping the coconut milk in the fridge means the water and the more solid parts separate. You will need the solid part of the coconut milk and put aside the watery part for drinking!
  2. Beat the coconut milk for a couple of minutes with an electric whisk until stiff
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  3. Add vanilla and honey and stir until well combined
  4. Refrigerate until you’re ready to devour them!

(p.s. if you don’t have vanilla paste, use 1t vanilla extract)