Perfect Grain Free Avocado Waffles

Perfect Grain Free Avocado Waffles

by | Sep 6, 2022 | All Recipes, Breakfast, Dessert, Snacks, Vegetarian

This is the PERFECT waffle recipe when you have a surplus of avocados or a couple that are just a little bit too ripe. These waffles are healthy, fluffy, crispy and so easy to make. Do they have a green tinge? Yep! That would be due to the 2 full avocados in this creamy waffle mixture. What are you waiting for? Get out your waffle iron and let’s go!

Ingredients:

  • 6 large eggs
  • 250 g cream cheese (full fat)
  • 2 ripe avocados, skin off, seed out
  • 1 tsp bicarb soda
  • 1 1/2 cup almond flour
  • 1 1/2 cups arrowroot flour/tapioca flour
  • Splash of water (maybe 1/2 a cup)
  • Sweetener if desired. I usually don’t add any as we often eat these with savoury toppings.

Method:

  1. Preheat waffle maker
  2. Blend all ingredients in a blender until smooth. Check and add more water if necessary.
  3. Allow to sit and thicken while the waffle maker is heating up.
  4. Add a dollop of butter (Optional – sometimes I do, sometimes I don’t!)
  5. Pour the batter in and cook until your liking.
  6. Serve straight away to get that crispy, fluffly texture.

Tips:

  • Omit the avocados if you don’t have any. This recipe is great without them.
  • Use less tapioca flour for a lower carb count.
  • Add extras like sugar-free chocolate chips, blueberries, banana or whatever you like to spice them up a bit! Why not add some allspice? 🙂
  • I store extras in the fridge and to reheat, use the air fryer for about 4 minutes at 180C.

 

Cheesy Veggie Cups

Cheesy Veggie Cups

by | Sep 5, 2021 | Air Fryer, Breakfast, Mains, Recipes, Vegetarian

Easy, delicious and made with almost no mess, these cheesy veggie cups will surely become your new favourite dish! Simply mix all the ingredients together and pop them in the air fryer. This is also low carb.

Serves 2

Ingredients:

  • Spray oil
  • 3 large eggs
  • 1 cup diced veggies
  • 3/4 cup grated cheese + extra for topping.
  • 2 Tbsp cream
  • 2 Tbsp milk
  • Herbs and spices (I use Herbamere)

Method:

  1. In a medium sized bowl, whisk eggs, cream, milk and herbs/spices.
  2. Add cheese and vegetables and stir to combine.
  3. Spray whatever dish you will be cooking them in with oil.
  4. Divide mixture beween dishes.
  5. Bake in air fryer for 12 minutes at 180C.
  6. Add remaining cheese and cook for a further 4-5 minutes or until cheese is golden and bubbly.

Tips:

  • Can be cooked in a regular oven, simply allow oven to pre-heat before cooking and adjust cooking times to suit.
  • This is a delicious breakfast dish.
  • Play with your flavourings. Garlic, paprika, onion powder, different herbs etc.
  • Add some crumbled bacon and spring onion.
  • I use ramekins but you can cook this in one bigger dish if you prefer. Adjust cooking times to suit.
  • I keep little frozen packets of veggies in the freezer as it takes up less room. I use one of these for my veggies.
  • Serve on its own or with 1/2 an avocado or side salad.
Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs

by | Jul 21, 2021 | Air Fryer, All Recipes, Breakfast, Extras, Miriams Moments, Sides, Snacks

My air fryer never ceases to amaze me. Sure, it does great sweet potato fries and an INSANELY delicious pork belly roast, but did you know you can do simple things like fry and even ‘BOIL’ EGGS in your air fryer?

Try this and let me know how you go! I haven’t ‘boiled’ an egg in water for years.

This method is so easy and it’s never not worked for me. But – if it goes wrong for you, please don’t blame me! Lol. I have the Philips XXL 2225w air fryer so you may need to modify according to what you are using.

 

Ingredients:

  • Raw eggs. I cook between 4-6 at any one time. No need to bring to room temp – straight out of the fridge is fine!

Method:

  1. Preheat the air fryer to 120° C for about 3 minutes
  2. Place the eggs in the airfryer basket or baking dish (I use the baking dish accessory).
  3. Cook for 16 minutes
  4. Remove from the air fryer, and pop them in a bowl of cold water for 10 minutes
  5. Peel the eggs, slice the tops off … or paint them. Whatever it is you want do with your ‘hard boiled’ eggs!

 

Gluten Free Crepes

Gluten Free Crepes

by | Jul 21, 2021 | Breakfast, Miriams Moments, Recipes, Snacks, Thermomix

We all want the perfect crepes every time, right? Well – this recipe has never failed me. It makes delicious, thin and delicate crepes that are perfect for stacking and/or filling and rolling. I’ve cooked it in a variety of frying pans, whipped it up in the thermomix and using a hand blender. I’ve used cows milk and macadamia milk and I’ve made it with and without the arrowroot flour. Have a play and see what works for you. Adjust the liquid to your desired thickness and then flip when it’s as cooked as you like! Remember, crepes are fragile and can be hard to flip, so keep practicing!

Ingredients:

  • 120 g cream cheese (preferably softened, but it doesn’t matter if you’re using the thermi!)
  • 4 large eggs
  • 3/4 (about 75 g) cup almond flour
  • 1/4 cup arrowroot flour (about 35 g) Omit for lower carb count
  • 2 Tbsp sweetener (I use Sukrin Gold)
  • 1/4 cup milk of choice (I prefer macadamia)
  • Dash of salt
  • Oil or butter for the pan (I find a blob of butter per crepe works (and tastes) best!)

Method:

  1. Blend all ingredients thoroughly in a high powered blender (I use my Thermomix) and allow to rest for at least 5 minutes to thicken.
  2. Preheat the pans over medium heat (I use 2 at a time to speed up the process!)
  3. Place a blob of butter into the pan and swirl it around. Don’t use too much if you are swirling the batter as it can mess up the batter.
  4. Pour about 4Tbsp of batter in the middle and either swirl it around or use a wooden crepe spreader (that’s what I use).
  5. Allow to cook until the batter is almost dry on top
  6. I slip part of the spatula under the side and lift the crepe a little with my finger before sliding the spatula all the way under and flipping holding it a little with my fingers. This tends to stop them tearing or folding over themselves. If you’re a smarty pants you could flip it just using the pan and a flick of the wrist! But – well, that’s not me (yet!)!
  7. Cook them all and then eat them up. Or save them for later. These store well and remain pliable for a dew days in an airtight container in the fridge. 
  8. We use the Natvia sugar free syrups and toppings (chocolate, caramel etc), berries, bananas, jam, cream and so on. Chris stacks them and I roll them.

Have fun and please let me know how you go in the comments below

 

 

Air Fryer Pancakes

Air Fryer Pancakes

by | Nov 25, 2020 | Air Fryer, Breakfast, Recipes, Thermomix

This morning I woke up and felt like pancakes, but I couldn’t be bothered with frying pans or flipping them, so I had an idea. An idea that turned out to be genius! Why not make them in the air fryer? Here is the result. An easy way to make pancakes. Happy days!

Ingredients

One lot of pancake mix (any is fine)

 

Method

  1. Make your pancake mix according to instructions
  2. Grease your air fryer safe dish/es with butter or your choice of oil
  3. Pour enough batter in to cover the base of the dish
  4. Set temp to 180C and cook for 5 minutes, checking progress as it cooks
  5. Once cooked (there is no need to flip the pancakes) remove and put on a plate
  6. Re-grease the dish and pour another lot of batter in.
  7. Repeat until all are cooked.

 

Notes

Healthy Pancakes

Healthy Pancakes

by | Aug 18, 2020 | Breakfast, Dairy Free, Recipes, Thermomix

We we eat pancakes a lot, at least a couple of times a week. I’ve tried heaps of different recipes and while there are a few good ones, I find this to be the best! These are gluten free, dairy free, sugar free and lower in carbs than traditional pancakes, although not as ‘low carbs’ as some other of my recipes (that contain dairy).
They are fluffy and ‘flippable’ which I love … OK, I love watching Chris flip them! He’s pretty good at it, and I love his facial expressions before, during after. Lol.

RECIPE

  • 250g blanched almond flour (the lighter coloured one)
  • 250g tapioca flour (arrowroot flour)
  • 3/4 cup coconut flour
  • 2 tsp baking soda
  • 5 eggs
  • 500-700 g coconut milk (or milk of choice, or even water) Add more for thinner pancakes and less for thicker
  • Optional sweetener of choice (we don’t use one)

Method:

  1. Combine all ingredients really well (I use my thermomix and give it a really good blitz).
  2. Cook one side in a preheated pan over medium heat until bubbles form and then flip (give it a go!) to cook the other side.