Sunflower seed crackers (salty and slightly sweet)

WINNER ! BANTING RECIPE!

These are slightly sweet and salty – you could always add in more salt or a little spice if you wanted. 11016112_374768042647901_1425644520034913382_n

ingredients

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  • 1 cup sunflower seeds blended up to flour consistency
  •  ½ cup almonds blended up to flour consistency
  • 1 teaspoon agar agar
  • ¼ teaspoon salt
  • 2 tablespoons honey
  • Preheat oven to 170*
  • In a blender combine sunflower seeds, almonds, agar agar, salt, and honey
  • Process until dough forms 11021169_374768072647898_7079845948416384327_n
  • Roll out between two pieces of wax paper to 1cm thick
  • Cut dough into about 6/8 rectangles
  • poke holes in the surface
  • Bake at 170° for 6-9 minutes
  • Cool for 1 hour, then serve (they will harden up when cool) 

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Banting Bread that works!

WINNER WINNER WINNER! BANTING RECIPE

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ingredients

  • 1/4 cup coconut flour, sifted
  • 1/3 cup almonds (ground up to flour like consistency)
  • 1/3 cup sunflower seeds (ground up to flour like consistency)
  • 1 cup ground flaxseed
  • 3 teaspoons baking powder
  • 1+1/3 teaspoons bicarb
  • 1 teaspoon sea salt
  • 1/4 cup xylitol
  • 4/5 large eggs (needs to equal 1 cup of eggs)
  • 1/2 cup full fat yoghurt
  • 1/3 cup milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon apple cider vinegar
  • pinch of salt and a sprinkle of seeds for top

Directions

  • Preheat oven to 170*C.
  • Lightly spray loaf pan with oil.
  • In a medium bowl, mix first 8 dry ingredients together with a whisk to help break up any lumps.
  • In a small bowl, beat eggs, yoghurt, milk and olive oil together; stir in vinegar.
  • Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.
  • Scoop dough into greased loaf pan.
  • Top dough with some seeds and salt
  • Bake for 55 minutes  (lightly cover with foil if top browns too quickly)
  • Let sit in pan for 5 minutes; remove and cool completely on a wire rack.
  • Slice using a bread knife or sharp serrated knife.

heavenly chocolate pots

WINNER WINNER WINNER! BANTING RECIPE

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ingredients

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  • 125ml cream
  • 125ml full cream milk
  • 3 heaped T xylitol (powdered in coffee grinder if you can) IMG_8426
  • 3 egg yolks (keep the whites for something else!)
  • tiny pinch of salt
  • 1t vanilla essence
  • 100g dark chocolate

Directions

  • Preheat the oven to 170*
  • Combined the cream, milk and chocolate in a medium pot and heat over a low-medium heat whisking occasionally until everything has combined and the chocolate has melted (don’t bring this up to the boil)
  • Add the vanilla essence and salt and remove from heat
  • In a separate bowl, whip the egg yolks with the xylitol until well combined
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  • Pour the hot cream mixture into the eggy mixture, whisking the whole time
  • Divide mixtures into 3 small ramekins
  • Place ramekins in a large roasting dish, and fill the dish half way up the ramekins with boiling water (thus making a water bath)IMG_8428
  • Bake for 35 minutes
  • Remove from oven and allow to cool to room temperature
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  • Place in the fridge with a piece of paper towel on top of them, and then cover with tin foil
  • Allow to set for at least 2 hours
  • Serve with fresh berries, YUM!!!!!!
    IMG_8436

banting lemon cheesecake

WINNER! BANTING RECIPE

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ingredients

  • 3/4 cup cream
  • 3T xyitol
  • 125g creamed cheese
  • 1t vanilla essence
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/2 cup walnuts
  • 1/2t salt
  • 1t xylitol

Directions

  • Mix together walnuts, 1/2t salt and 1/2T xylitol and blend until flour like consistency
  • Split between 4 small ramekins and press firmly into base
  • Beat 1/4cup cream with 1/2 vanilla essence and 2T xylitol until stiff peaks form
  • In a separate bowl, mix together the cream cheese, lemon juice and lemon juice
  • Combine the cream with the cream cheese mixture gently
  • Pour mixture over the base and shake to smooth out
  • Whip together 1/2cup cream with 1/2vanilla and 1/2T xylitol and beat until stiff
  • Spoon onto top of the cheesecake
  • Top with a little lemon zest and serve