Chocolate brownies

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  • 1 cup almond flour
  • 1/2 cup cocoa
  • 3T xylitol
  • 1t baking powder
  • 1/2 t bicarb
  • 1/2 cayenne pepper
  • 3 eggs
  • 100ml cream
  • 60ml melted butter
  1. Preheat the oven to 180*
  2. mix all the dry ingredients together
  3. stir in the wet ingredients image
  4. spoon into cupcake dish
  5. bake for 10-12 minutes

 

 

 

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Nut Butter

This feels like it’s never going to work, but with patience it will, I promise.

WINNER! BANTING RECIPE

Ingredients

  • 2 cups roasted nuts (whichever you want to use)
  • salt if desired
  • coconut oil (melted) if required

Directions

  • Add your choice of nuts to a blender
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  • Blend, scraping the sides often for about 5-10 minutes
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  • If it doesn’t seem to be “buttering” then add a little melted coconut oil
  • Keep blending, and it will magically turn from a fairly dry ball of crushed nuts, into oily nut butter
  • Add salt if you want it salty
  • Store in a clean jar

Tomato Sauce

This weekend I was in a pizza mood, and had great success. Here is the tomato sauce recipe I use.

WINNER! BANTING RECIPE

Ingredients

  • 1 tin tomatoes (I use the whole tomatoes)
  • 1/2 red onion, chopped
  • 2T butter
  • olive oil
  • 1T xylitol
  • salt and pepper

Directions

  • Heat the olive oil over a medium/high heat
  • Add butter and melt
  • Add the chopped onion to the pan and fry until soft
  • Add the tomatoes, xylitol, salt and pepper and lower the heat
  • Simmer for about half an hour

Banting Pizza

This weekend I was in a pizza mood, but I pizza I could eat with my hands, not using a knife and fork. Quite a challenge when you are banting!

I used the banting basket’s pre-mix pizza, which you just add 1 egg per pizza to. Once it formed a ball, I rolled it out SUPER thinly between 2 pieces of cling wrap, and baked it at 220* for about 5 minutes each side.

WINNER! BANTING RECIPE

Ingredients

  • 1 cup banting basket’s pre-mix pizza *
  • 1 egg
  • homemade tomato sauce
  • pizza toppings
  • cheese

*if you don’t have the pre-mix, you can make your own using this recipe (click here)

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Directions

  • Mix the pre-mix with the egg
  • Once it has formed a ball, roll out really thinly between 2 pieces of cling wrap
  • Bake at 220* for 5 minutes on EACH side
  • Add tomato sauce, toppings and cheese and bake for another 7-10 minutes (until cheese is starting to brown)

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Jalapeno cheesy chicken

WINNER! BANTING RECIPE

Ingredients

  • 2 chicken breasts, bashed fairly flat
  • Cajun spice
  • 1T (or more) chopped jalapenos
  • 1T coriander chopped
  • 1/2 tub full fat cream cheese
  • handful cheese
  • 1/4c chicken stock
  • olive oil

Directions

  • Sprinkle the cajun spice over the chicken
  • Heat frying pan and add olive oil
  • Add the chicken breasts to the pan and sear for a minute or two on each side, or until browned, then lower the heat to medium and continue to cook until chicken is cooked through
  • Remove chicken from the pan, and set aside to rest
  • Add the stock to the pan, and cook down for a few minutes
  • Add the cream cheese and stir well
  • Add the jalapenos and coriander
  • Pour sauce over chicken breasts and enjoy!
    (served here with steamed asparagus and cauli mash)

Banana Bread

WINNER! BANTING RECIPE 

Ingredients

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  • 2 ripe bananas
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey
  • ½ cup coconut oil
  • 3T melted butter
  • 2 cups flaxseed flour
  • ½ T cinnamon
  • ½ T mixed spice
  • ½ teaspoon celtic sea salt
  • 1 level teaspoon bicarb
  • 1/4 c xylitol

Directions

  • Preheat the oven to 170°C
  • Place bananas, eggs, vanilla, honey, xylitol, butter and oil in a food processor and blend together
  • Add in the flour, salt, spices and bicarb
  • Pour/scoop in to a bread baking pan10649560_351136365011069_1868255799964442167_n
  • Bake for +- 35 minutes
  • Remove from oven and allow to coolIMG_7257

Fish pie

WINNER! BANTING RECIPE

Adapted from Jamie Oliver’s “Return of the Naked Chef”

(Sorry, no pictures because it was so delicious that we ate it all before I could take any!)

Ingredients

  • 1 large sweet potato, peeled and diced
  • salt & freshly ground black pepper
  • 2 free range eggs
  • 1 packet fresh spinach
  • 1 onion, finely chopped
  • 1 carrot,finely chopped
  • extra virgin olive oil
  • 250 ml cream
  • big handful of strong cheese
  • 2T lemon juice
  • 1 teaspoon English mustard
  • 1 handful parsley, finely chopped
  • 250 g haddock sliced into chunks
  • 1T butter
  • handful of grated cheese for pie topping

Directions

  • Preheat the oven to 230°C
  • Put the sweet potatoes into salted boiling water and bring back to the boil for 5 minutes.
  • Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
  • At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away and chop.
  • Then drain the sweet potatoes in the colander.
  • Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
  • In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
  • Put the spinach, fish and eggs into a pie dish and mix together, pouring over the creamy vegetable sauce.
  • The cooked sweet potatoes should be drained and mashed – add a bit of butter, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish.
  • Place in the oven for about 25-30 minutes until the sweet potatoes are golden.
  • Add some grated cheese to top of pie and grill for 5 minutes
  • EAT!