My Recipes
Keto Pumpkin Cheesecake
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Base
420 g Walnuts Ground In Food Processor 50 g Butter Melted 3 Tbsp Erythritol 1/2 tsp Mixed spice 1/4 tsp Ginger 1 Medium Egg White Filling 500 g Cream Cheese Room Temperature 100g Erythritol 170 g Double Cream (6 oz) 90 g Pumpkin Puree 3 Medium Eggs Room Temperature 1 tsp Vanilla Extract 1/2 tsp Mixed spice 1/4 tsp Ginger 
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Base -
Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds. Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it's combined. Grease a 20cm (7.5") cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until even. Cook in the oven for 10 mins, then set aside to cool. Filling – If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture. Set aside. In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream. One at a time, place crack the eggs into the filling mixture, mixing thoroughly in between each time you place an egg into the mixture. You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you've poured it into the tin (and use a skewer to swirl it around). If you're unsure on this technique, just mix it in with the other filling ingredients. Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminium foil, and place on a tray covered in water (this is what's called a water bath). Place in the oven for 60 mins, or until cooked all the way through. Once the 60 minutes is up, turn the oven off, and gently open the door slightly. This lets the hot air out very slowly, and prevents the cheesecake from flopping. Chill in the fridge for 60 minutes, and you're ready to eat. |
Almond Flour Keto Bread
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1¼ cups almond flour 5 tbsp ground psyllium husk powder 2 tsp baking powder 1 tsp sea salt 1 tsp cider vinegar 1/2 cup boiling water 3 large egg whites 2 tbsp mixed seeds |
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Walnut Chilli
1 tbsp extra virgin olive Oil
1 small sweet onion finely diced
2 carrots finely diced
3 stalks celery finely diced
3 cloves garlic minced
1 tbsp ground cinnamon
1 tbsp ground cumin
1 ½ tsp smoked paprika
2 large chipotle in adobo minced
2 bell peppers finely diced
2 x 425g cans of diced tomatoes
2 cups passata tomato sauce
1 cans black soy beans drained and rinsed
1can of red kidney beans
1 1/2 cups raw walnuts minced
40g dark chocolate finely chopped
½ Tbsp of Salt and ¼ Tbsp pf pepper to taste
4 Tbsp Erythritol
To serve:
Fresh coriander leaves
Walnuts
Instructions
Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes. Add in the garlic, cinnamon, cumin and paprika and stir until fragrant, about another 2 minutes.
Add the chipotle, bell peppers, tomatoes, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.
1 small sweet onion finely diced
2 carrots finely diced
3 stalks celery finely diced
3 cloves garlic minced
1 tbsp ground cinnamon
1 tbsp ground cumin
1 ½ tsp smoked paprika
2 large chipotle in adobo minced
2 bell peppers finely diced
2 x 425g cans of diced tomatoes
2 cups passata tomato sauce
1 cans black soy beans drained and rinsed
1can of red kidney beans
1 1/2 cups raw walnuts minced
40g dark chocolate finely chopped
½ Tbsp of Salt and ¼ Tbsp pf pepper to taste
4 Tbsp Erythritol
To serve:
Fresh coriander leaves
Walnuts
Instructions
Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes. Add in the garlic, cinnamon, cumin and paprika and stir until fragrant, about another 2 minutes.
Add the chipotle, bell peppers, tomatoes, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.
Avocado Key Lime Pie
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Serves 10 Ingredients For the base 2 cup ground almonds 5 Tbsp butter, melted 3 Tbsp Erythritol or sugar alternative 1/2 tsp ground ginger 1/4 tsp mixed spice ½ tsp Cocoa 80% powder For the filling 5 very ripe avocados Juice of 3 limes 10 Tbsp Erythritol 4 tbsp coconut cream 1 lime, to grate for zest |
Base -
Using a food processor, blend the almonds until it forms a crumble texture. Should only take 30 seconds.
Place the crushed almonds into a bowl, and mix the melted butter, erythritol, mixed spice, cocoa and ginger together until it's combined.
Grease a 16 cm cake tin and spread the almond base into the cake tin. Press into the bottom and sides until even. Then set aside to cool in fridge.
Filling -
Blend together coconut cream, avocado, erythritol, lime juice and zest on high speed until the mixture becomes creamy. Pour the filling over the crust.
Place the cake in the freezer to set for at least 3-4 hours. I like to serve with a drizzle of melted dark chocolate.
Using a food processor, blend the almonds until it forms a crumble texture. Should only take 30 seconds.
Place the crushed almonds into a bowl, and mix the melted butter, erythritol, mixed spice, cocoa and ginger together until it's combined.
Grease a 16 cm cake tin and spread the almond base into the cake tin. Press into the bottom and sides until even. Then set aside to cool in fridge.
Filling -
Blend together coconut cream, avocado, erythritol, lime juice and zest on high speed until the mixture becomes creamy. Pour the filling over the crust.
Place the cake in the freezer to set for at least 3-4 hours. I like to serve with a drizzle of melted dark chocolate.
Almond and Flaxseed Bread
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10 slices
Dry ingredients 2¼ cups blanched almond flour ¼ cup ground flaxseed ½ teaspoon baking soda ½ teaspoon fine Himalayan salt 1.5 tablespoons Xylitol Wet ingredients 5 eggs** (4 if they are jumbo) 1 tablespoon extra virgin olive oil 1 tablespoon apple cider vinegar Fresh herbs (optional) 2 teaspoons fresh thyme leaves 2 teaspoons fresh rosemary, finely chopped Mixed Seeds or Chia seeds for decoration and crunch |
INSTRUCTIONS
Preheat the oven to 350°F 180 c In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses. Add the wet ingredients and mix until well combined, about 20 seconds. Scrape down the edges and add herbs. Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up. Sprinkle mixed seeds on top. Bake for 30-35 minutes, or until a toothpick comes out clean from the centre. Let cool in the pan for 30 minutes before serving. |
Liver and Kidney Homemade Pate
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Fry off the kidneys for 5 mins in the butter, then add the onions until the onions are starting to soften. The add the garlic and liver and all other seasoning and herb ingredients. Fry till kidneys and liver are just done. DO not over cook them as they become toughened. Blend together to your favourite consistency, either coarse, slightly course or a smooth pate. Add to storage tubs. Allow to cool down a little. And then melt the ghee and pour to cover the top of the pate. This seals it when cooled and solidifies. Then it can last 2 -3 weeks in the fridge. Once you break the butter, eat within 3-5 days. Great with any of the breads on this page! |
Bone Broth (for Fasting)
Bone broth is ideal for a fast because it’s full of important macro-nutrients and micro-nutrients, including amino acids, vitamins and minerals; collagen; electrolytes; and even antioxidants like glucosamine. It is reported to help with -
1. Stronger immunity against common illnesses or allergies
2. Reduced symptoms related to digestive disorders
3. Enhance digestion
4. Help towards healthier joints, ligaments and tendons
5. Youthful-looking skin thanks to bones collagen
6. Strengthen bones
7. Help intake of importance minerals like calcium, phosphorous, magnesium, potassium and more.
8. And it helps take away hunger pangs on a fast and feels like a soup has been eaten!
I used cow leg bones, and these you are supposed to slow cook for 24 - 48 hours with Carrots, celery, onions, (and I added) garlic, dried herbs and spices, and Himalayan salt and pepper.
I chose to pressure cook for 8 hours. It was however, quite a chore as it turned out!
1. My pressure cooker only cooks for a max of 2 hours, so I to keep turning it on again every 2 hours.
2. After the first 2 hr stint, I had put it on auto quick release, and it would seem over filled it, causing it to spray broth all over my kitchen...DOH!
3. Once it finally finished, draining and straining a vat of bones isn't an easy thing to do, and again a lot ended up all over my kitchen.
4. It then needed chilling, so I went off to work. Came back and then had to remove the layer of centimetre of fat formed on the top of it, drain it again, and put it into pots for storage. Not after tasting one.
5. Although I know it is super good for you, it is just watering beefy broth, and pleasant enough to drink, and a nice flavour when on a fast day. However, I wouldn't be serving it at a dinner party.
6. THE BEST BIT!! And a pleasant surprise, was the layer of fat! (Not to be eaten on a fast day!) I spread the fat like butter on my homemade almond bread this morning, with my scrambled eggs...and OH MY DAYS..that made it all worth it!! (Well...sort of...it was a bit of a ball ache...!)
So, there you go. My bone broth experience.
1. Stronger immunity against common illnesses or allergies
2. Reduced symptoms related to digestive disorders
3. Enhance digestion
4. Help towards healthier joints, ligaments and tendons
5. Youthful-looking skin thanks to bones collagen
6. Strengthen bones
7. Help intake of importance minerals like calcium, phosphorous, magnesium, potassium and more.
8. And it helps take away hunger pangs on a fast and feels like a soup has been eaten!
I used cow leg bones, and these you are supposed to slow cook for 24 - 48 hours with Carrots, celery, onions, (and I added) garlic, dried herbs and spices, and Himalayan salt and pepper.
I chose to pressure cook for 8 hours. It was however, quite a chore as it turned out!
1. My pressure cooker only cooks for a max of 2 hours, so I to keep turning it on again every 2 hours.
2. After the first 2 hr stint, I had put it on auto quick release, and it would seem over filled it, causing it to spray broth all over my kitchen...DOH!
3. Once it finally finished, draining and straining a vat of bones isn't an easy thing to do, and again a lot ended up all over my kitchen.
4. It then needed chilling, so I went off to work. Came back and then had to remove the layer of centimetre of fat formed on the top of it, drain it again, and put it into pots for storage. Not after tasting one.
5. Although I know it is super good for you, it is just watering beefy broth, and pleasant enough to drink, and a nice flavour when on a fast day. However, I wouldn't be serving it at a dinner party.
6. THE BEST BIT!! And a pleasant surprise, was the layer of fat! (Not to be eaten on a fast day!) I spread the fat like butter on my homemade almond bread this morning, with my scrambled eggs...and OH MY DAYS..that made it all worth it!! (Well...sort of...it was a bit of a ball ache...!)
So, there you go. My bone broth experience.
Spirulina and Caffeine Energy Bombs
Put the dates, walnuts and spirulina into a food processor and process at full speed until a stiff paste forms. Sprinkle the desiccated coconut onto a plate and have another clean plate to hand. Processing the ingredients at high speed will have squeezed the oil from the walnuts, so the paste will be very oily. Break off thumb sized pieces of the paste, roll them into balls, then roll in the desiccated coconut. Place the coated balls on a clean plate. Once you have coated all the balls, place in the fridge for a few hours, which will make them firmer and give them a great chewy texture. |
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Cold Cooked Salmon (Keto / Paleo / LCHF)
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Here's something LCHF, Keto and Paleo, very healthy, fresh and lighter to eat and great for the microbiome!
I cold cooked a side salmon by mixing fresh lemon juice and flesh, dill, organic mustard and a little Manuka honey (Erythritol or chosen sweetener fine too if your Keto) salt and pepper. Poured into a platter, put in salmon, topped up with water so the fish is covered. Cover it with a heavy lid ensuring the salmon stays pushed down into the liquid mixture and it fully covered and leave in the fridge for 24-36 hours. Cold cooks it and ready to eat. No polyunsaturates damaged, all good fats in tact and served with fresh sauerkraut and avocado. So many good fats and good bacteria for the gut. With the lemon sauce drizzled, simple and delish! |
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Cauliflower Rice Paella (Keto)
Ingredients
4 tbsp butter
1 link of Chorizo sausage
2 chicken thighs
1 onion finely diced
2 fresh tomatoes diced or 1 jar of diced tomatoes,drained
1 red bell pepper
4 cloves fresh garlic minced
1 head cauliflower
2 cups chicken stock
1 tiny pinch of saffron threads
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 dozen mussel's
4 large king prawns
200g of fresh Squid
fresh parsley chopped and lemon to garnish
Instructions -
Heat the olive oil or butter in a large flat skillet.
Saute the chorizo until browned and remove from pan.
Cut the chicken into bite-size pieces and add to pan.
Cook until cooked through and browned and remove.
In the skillet, saute the finely diced onion, tomatoes, bell pepper and garlic and cook for about 3 minutes on medium heat until onions are translucent.
Using a food processor or cheese grater, grate the cauliflower until it is in small, rice-size pieces.
Add the cauliflower to pan with the vegetables.
Pour in chicken broth.
Add saffron, salt, black pepper, and paprika and simmer for 10-15 minutes or until cauliflower is tender.
While that is simmering, add ½ inch of water to a small pan and bring to a boil.
Add the mussel's cook at least 5 minutes until they have opened up. Do not use any that don't open!
When the cauliflower is starting to get tender, add the squid and the prawns and continue to cook until pink.
When prawns and cauliflower are cooked and cauliflower is bright yellow from the saffron, add the cooked sausage, chicken, mussel's, and oysters to the top of the pan.
Sprinkle with chopped parsley and squeeze lemon wedges on top just before serving.
Enjoy!
4 tbsp butter
1 link of Chorizo sausage
2 chicken thighs
1 onion finely diced
2 fresh tomatoes diced or 1 jar of diced tomatoes,drained
1 red bell pepper
4 cloves fresh garlic minced
1 head cauliflower
2 cups chicken stock
1 tiny pinch of saffron threads
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 dozen mussel's
4 large king prawns
200g of fresh Squid
fresh parsley chopped and lemon to garnish
Instructions -
Heat the olive oil or butter in a large flat skillet.
Saute the chorizo until browned and remove from pan.
Cut the chicken into bite-size pieces and add to pan.
Cook until cooked through and browned and remove.
In the skillet, saute the finely diced onion, tomatoes, bell pepper and garlic and cook for about 3 minutes on medium heat until onions are translucent.
Using a food processor or cheese grater, grate the cauliflower until it is in small, rice-size pieces.
Add the cauliflower to pan with the vegetables.
Pour in chicken broth.
Add saffron, salt, black pepper, and paprika and simmer for 10-15 minutes or until cauliflower is tender.
While that is simmering, add ½ inch of water to a small pan and bring to a boil.
Add the mussel's cook at least 5 minutes until they have opened up. Do not use any that don't open!
When the cauliflower is starting to get tender, add the squid and the prawns and continue to cook until pink.
When prawns and cauliflower are cooked and cauliflower is bright yellow from the saffron, add the cooked sausage, chicken, mussel's, and oysters to the top of the pan.
Sprinkle with chopped parsley and squeeze lemon wedges on top just before serving.
Enjoy!
Terri's Oat Soaks
Mix Muesli, yoghurt and protein powder together and put on top of the honey and apple. Sprinkle on the top the hemp seeds and Omega seeds. Sprinkle on top the Pistachios and Goji berries. (Picture shows without) Cover and put in fridge overnight. MACROS - 448 Calories 52g Carbs 14g Fats 23g - Protein |
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Chia seeds and Coconut Soak
- 2 cans of Coconut Milk
- 1 cup of chia seeds
- Vanilla Drops
- 3 tbsp Desiccated Coconut
- Honey (or chosen sweetener if preferred) to taste
- Ground Cinnamon
- Ground Ginger
- Walnuts and Goji berries to top
Coconut and Walnut Scottish Oat Cakes
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Chocolate Protein Cheesecake
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Base - 16 x @hovixbakery Wheatgerm Digestives I tablespoon Whole Foods Peanut Butter 1 Tablespoon Coconut Oil Serves 8 people 264 Calories per slice 25g Carbs 9g Fat 22g Protein |
Coconut Bread
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INGREDIENTS
INSTRUCTIONS Preheat oven to 180 C (355 F). Crack the eggs into a bowl and mix for 1 minute until well combined. Add the coconut flour, butter, salt, baking powder and Psyllium Husk, and mix until completely combined. The mixture will become quite thick. Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven. Bake for 50 minutes or until a skewer comes out of the middle clean. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well. |
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Homemade Carb-Free Granola
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I always follow LCHF Low Carb High Fat diets nowadays with a fast cycle. I miss cereals and granola...so I thought I'd make my own as I'm a big believer in knowing what's in my food. What a result!!
Mix all together. Just pulse all nuts and seeds, not too much so they stay chunky, then hand mix in all other ingredients. Flatten out on a baking paper lined tin, and bake for 15 mins on 160 degrees. Let cool and stiffen, and break up. The smells were amazing, and so the result! Cereal that I had with some full fat Greek yogurt and a little pear. Oooof yes!! Its 12 portions, so will last me a while too! |
Sweet Potato Turkey Sandwich
- 1 medium sweet potato 210 grams peeled
- 1 1/2 tablespoons oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, add more to taste
- 1 large egg
- 2 tablespoons hummus
- 2 ounces deli-sliced turkey
- 2 slices tomato
- 1/4 cup spinach
Create sweet potato noodles with Blade B of a veggie spiralizer. Chop off the pointy ends of the sweet potato to make it easier to spiralize. Slice up any parts of the sweet potato that did not get spiralized, and add it to the noodles.
Over medium-high heat, pour the olive oil in a sauté pan. Once the pan is hot, add in the sweet potato noodles and stir. Let the noodles cook for about 4 minutes and season with garlic powder, thyme, and salt.
Turn off the heat. In a bowl, mix the cooked noodles with the egg until well-incorporated.
Oil the pan with the rest of the olive oil. When the noodles are cool enough to handle, form them into two squares (about the size of a slice of sandwich bread) directly on the oiled pan. Turn the stove on to medium-high heat and cook each side for about 2-3 minutes. Remove from heat and cool slightly.
Once the sweet potato “bread” is cool enough to handle, start assembling the sandwich. Spread 1 tablespoon of hummus on each slice, and stacked with turkey, tomatoes, and spinach and top with the remaining sweet potato patty
Terri's Black Bean Brownies
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Prepare an 8x8 baking pan by spraying it with cooking spray. Mix all ingredients in a food processor or blender. Add the beans last and make sure you blend VERY well. Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing. Brownies are approx. 2"x2" in size. |
Apple and Raisin Rolled Oat Bake
Instructions
1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter. 2. In a medium bowl, combine the oats, sweetener, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well. 3. In another bowl, break up the eggs with a whisk; then whisk in the milk/water and vanilla until well combined. 4. Add the milk mixture to the oat mixture, along with the coconut oil. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. |
Ingredients
· 2 cups old-fashioned rolled oats (not instant) · 1 cup walnuts or pecans, divided · 1/2 cup raisins · 1 teaspoon baking powder · 2 scoops vanilla whey protein · 2 teaspoons cinnamon · 1/2 teaspoon salt · 2 large eggs · Half pint of almond milk · Half pint of water · 1 teaspoon vanilla extract · 2 tablespoons coconut oil, melted, plus more for greasing the dish · 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups) |
Blueberry and Maqui Berry Cheesecake
Ingredients for Crust
- 60 g almonds
- 60 g cashews roasted
- 70 g dates previously soaked for minimum 1 hour
- 1 tablespoon coconut oil
- 2 tablespoons cacao powder
Blueberry filling
- 200 g cashews previously soaked for minimum 4 hours
- 100 g blueberries fresh
- 3 tablespoons maqui berries (I used dried)
- 4 tablespoons coconut oil
- 10 tablespoons Erythritol
- Juice of 1/2 lemon
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Instructions
Crust
- Line the base of a 16 cm spring form cake tin with baking paper.
- Place almonds and cashews in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil and cacao powder. Process until mixture sticks together. Adjust sweetness.
- Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Blueberry filling
- Drain the cashews and place them in a blender. Add all the other ingredients: fresh blueberries, dried maqui berries, coconut oil, erythritol, lemon juice. Blend on high speed until completely smooth.
- Pour the filling over the crust and place the cake in the freezer to set for at least couple of hours or leave it in the fridge overnight.
Before serving top with blueberries and almond flakes.
Dried Fruit Nuggets
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Ingredients
· 50g soft dried apricots · 100g soft dried dates · 50g dried cherries · 2 tsp coconut oil · 1 tbsp toasted sesame seed Method Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix. |
Sweet Potato Chickpea Veggie Burger
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Ingredients
· 1-1/2 pounds Sweet Potatoes, cooked · 1/2 medium Onion, diced · 1 can (15 ounces) Garbanzo Beans, rinsed · 2 teaspoons Garam Masala · 1 cup frozen Peas · 6 100% whole wheat Burger Buns (approx. 130 calories each) · 6 slices of Cheddar Cheese |
Directions
Preheat oven to 400 degrees F.
Halve and score the sweet potatoes. Place into a microwave-safe pan. Add in 2 tbs. of water, cover with a damp paper towel, and pop into the microwave for 5 to 8 minutes. Allow sweet potatoes to cool.
Scoop flesh of sweet potatoes into a food processor. Add in drained chickpeas, garam masala, generous dash of salt, and onions. Pulse until everything is combined. Add in peas and then form into 6 to 8 patties. Place onto a sheet pan lined with foil and sprayed with cooking oil.
Add some cooking oil to a pan and sear the patties for 2 to 3 minutes until a nice golden color is achieved.
Move patties back onto sheet pan. Bake patties in the oven for 15 minutes. Add cheese in the last 2 minutes. Take patties out of the oven and serve over whole wheat burger buns.
Preheat oven to 400 degrees F.
Halve and score the sweet potatoes. Place into a microwave-safe pan. Add in 2 tbs. of water, cover with a damp paper towel, and pop into the microwave for 5 to 8 minutes. Allow sweet potatoes to cool.
Scoop flesh of sweet potatoes into a food processor. Add in drained chickpeas, garam masala, generous dash of salt, and onions. Pulse until everything is combined. Add in peas and then form into 6 to 8 patties. Place onto a sheet pan lined with foil and sprayed with cooking oil.
Add some cooking oil to a pan and sear the patties for 2 to 3 minutes until a nice golden color is achieved.
Move patties back onto sheet pan. Bake patties in the oven for 15 minutes. Add cheese in the last 2 minutes. Take patties out of the oven and serve over whole wheat burger buns.
Sweet Potato and Mango Korma
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Ingredients
· 2 tbsp Korma paste · 2 sweet potatoes, peeled and cut into large chunks · 400g tin coconut milk · 400g tin mango chunks Method 1. Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks. Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in mango chunks simmer for 2 mins, then season. |
Cappuccino Cheesecake (LCHF)
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BASE
1/4 cup walnuts, finely ground 1 1/4 cup ground almonds 5 Tbsp butter, melted 3 Tbsp Erythritol or sugar alternative 1/2 tsp ground ginger 1/4 tsp mixed spice ½ tsp Cocoa 80% powder OR with Dates – 60 g almonds 60 g cashews roasted 70 g dates previously soaked for minimum 1 hour 1 tablespoon coconut oil 2 tablespoons cacao powder Top – 200 g cashews soaked for minimum 4 hours in 4 x espresso shots 4 tablespoons coconut oil 6-8 tablespoons Erythritol sugar alternative Up to 1 Tbsp Cocoa Powder (depending on your preference in dark chocolate flavour strength) Instructions Crust with Dates
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Crust without Dates -
Using a food processor, blend the walnuts and almonds until it forms a crushed crumble type texture. Should only take 30 seconds ish. Place the crushed walnuts/almonds into a bowl, and mix the melted butter, erythritol, cocoa, mixed spice and ginger together until it's combined. Grease a 16 cm (7.5") cake tin and spread the walnut/almond base into the cake tin. Press into the bottom and sides until even. Cappuccino topping
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Keto Vegan Tofu Fritters
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Toffee Spelt Cake
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Ingredients
Toffee Sauce :
Method Preheat the oven to 160 degrees and grease your cake tin with a bit of coconut oil. In a saucepan, bring the almond milk and dates to a gentle simmer. Simmer for 3 minutes, remove from the heat, and cool down. Once cooled pour in a bowl, add the oil, apple sauce and mix. Gently fold in the spelt flour, baking powder, salt and spices until fully combined. Spoon the mixture in and pop in the preheated oven for around 30 minutes or until the slightly brown and the cake gently springs back when you touch it. While the cake is baking, make up the toffee sauce. In a small bowl whisk together all of the toffee sauce ingredients until you have smooth mixture. Remove cake from oven, let it cool for a few minutes, and then prick with a fork all over. Pour the toffee sauce all over it and top it up with some lightly toasted pecans. |