Cheesecake Bites

Cheesecake Bites

by | Jul 8, 2020 | All Recipes, Dessert, Recipes, Snacks, Thermomix, Vegetarian

These tiny balls of deliciousness are so easy to make, taste great and really satisfy that sweet tooth.

Ingredients:

  • 150g cream cheese
  • 150g desiccated coconut
  • Sweetener of choice (1 tsp. of xylitol or Natvia works well)
  • Optional 50g of butter (adds extra fat!) 🙂
  • Optional 2 Tbsp. double cream
  • Plus whatever flavourings you would like. I used 2 scoops of chocolate Adrenal Switch in this batch and no sweetener (as Adrenal Switch is already sweetened with stevia) … so tasty!

Flavour options:

  • Lemon Cheesecake: 1/2 tsp. vanilla extract and 1 tsp. Lemon juice or lemon extract
  • Berry Cheesecake: 70 grams frozen berries, 1/2 tsp. vanilla extract and zest of 1 small lemon
  • Chocolate Cheesecake: 1-2 Tbsp. of cacao powder, a pinch of salt and 1 tsp. of vanilla
  • Raspberry Cheesecake: 3 tsp. raspberry extract and a pinch of salt

Method:

  1. Blend all ingredients in high powered blender (I use my thermomix) until everything is well mixed well.
  2. Taste, and adjust flavour as needed.
  3. Roll into small balls and place in an air tight container and store in the fridge or freezer.
2 Minute Bread

2 Minute Bread

by | Jul 8, 2020 | All Recipes, Bread, Breakfast, Dairy Free, Recipes, Snacks, Vegetarian

This has to be the easiest ‘bread’ recipe around! It takes 2 minutes to cook and even less time to prepare.

 

 

 

Ingredients:

  • 1/2 cup almond flour
  • 2 large eggs
  • 2 Tbsp. oil (melted butter, melted coconut oil, avocado oil)
  • 1 tsp.baking powder
  • Pinch or two salt

Method:

  1. Combine all ingredients in a bowl with a flat bottom.
  2. Microwave for 2 minutes.
  3. Slide a knife around the edge to loosen, and tip to slide ‘bread’ out.
  4. Use a knife to slice in half (carefully).

Tips:

  • Toast it and top with butter
  • Pan fry in butter and make a toastie!
  • Eat it as you would any ‘normal’ bread.
Scone Cake (Gluten Free)

Scone Cake (Gluten Free)

by | Jul 8, 2020 | Air Fryer, All Recipes, Dessert, Recipes, Snacks, Vegetarian

When I first purchased my thermal cooker, I discovered that one of the most popular recipes to make in this appliance after stew, is scones. Of course I wanted to try this but I wasn’t about to use the traditional recipe (needed to be gluten free!) so I set about finding one that I could.

Unfortunately it failed miserably in the thermal cooker and came out a soggy mess (I will keep trying in the thermal cooker!) but, I took them out and popped them in the oven, and served them up to Chris and the kids who loved them! The next day I made the recipe again but this time I pressed the mixture into the tin and made it like a cake as opposed to scones. I also added chopped dates (high in carbs I know, but tasty none the less!). This also was a huge success. Give it a go and let me know if you tweak it at all!

Ingredients:

  • 2  cups almond meal/flour (the blanched/lighter coloured one)
  • 1/2 cup coconut flour
  • ¼ cup xylitol or preferred granulated sweetener
  • 1 tsp. baking powder
  • 1/2 tsp. pink salt
  • 2 large eggs or egg substitute
  • 1/2 cup coconut milk (or milk of choice)
  • 5 Tbsp. melted coconut oil or grass fed butter
  • 1 tsp. maple extract (or vanilla)
  • 1/2 cup chocolate chips, blueberries, dates etc (or preferred add-in)

Method:

  1. Preheat the oven to 180C. If using an air fryer, there is no need to preheat.
  2. In a medium bowl, combine all dry ingredients.
  3. In a small bowl, combine wet ingredients.
  4. Combine the wet and dry together. The dough should be soft but not crumbly or too thick – you should be able to shape it into balls or flatten it out easily. Add a little more coconut milk a tiny bit at a time if necessary.
  5. Fold the extras into the dough.
  6. Press the dough into a greased cake tin.
  7. Alternatively you can form it into balls and place on a baking tray lined with baking paper.
  8. Bake for about 30 minutes or until cooked through.
  9. Allow to cool completely before removing and slicing.
  10. Serve topped with lots of grass-fed butter.

 

Tips:

  • If too crumbly, add some extra oil or butter to recipe
Cottage Cheese Pancakes

Cottage Cheese Pancakes

by | Jul 8, 2020 | All Recipes, Breakfast, Dessert, Recipes, Snacks, Vegetarian

These pancakes make delicious snacks, desserts and of course are a great brekkie alternative to bacon and eggs!
 

Ingredients:

  • 4 eggs
  • 200 g cottage cheese
  • 1 Tbsp. ground psyllium husk POWDER (not husks) OPTIONAL
  • 50 g butter/ghee or coconut oil
  • Optional mixed spice, cinnamon or nutmeg

Toppings:

  • Fresh berries
  • 225 ml double cream
  • Low Carb maple syrup (if you have some)
  • Coconut yoghurt
  • Greek yoghurt (full fat)
  • Almond butter and low-carb sugar-free syrup
 

Method:

  1. In a medium sized bowl, combine eggs, cottage cheese and ground psyllium husk powder and mix until well-combined.
  2. Let sit for 5 or so minutes or until thickened.
  3. Preheat a non-stick fryingpan over low-medium heat and melt butter/oil.
  4. Pour smallish sized rounds into the pan (don’t make them too big or they will break when you try to flip them!)
  5. Fry each pancake for 3–4 minutes on each side.
  6. Serve with double cream or extra butter and berries of your choice
     

Tips!

  1.  Make some keto maple syrup and pour on top.
  2. Have as a snack, rolled up and served cold.
Zucchini Egg Salad

Zucchini Egg Salad

by | Jul 8, 2020 | All Recipes, Recipes, Salads, Vegetarian

This salad is insane … it really is THAT good. Every time I make it I am asked for the recipe, so I thought it was about time I shared its low-carb deliciousness 🙂 This is like a potato salad without the carbs as we use zucchini in place of the potato. Feel free to make it using potato if that’s more you style.
A lot of the taste comes from the type of mayonnaise that you use – so make sure it tastes delicious before you mix it through!

Ingredients:

  • 1 kilo of zucchini (more or less depending on how much you want to make)
  • 2 Tbsp. butter/ghee or olive oil
  • 4 hard boiled eggs, sliced
  • ½ red capsicum, seeded and sliced
  • 2 celery stalks, thinly sliced
  • About 10 cornichons, chopped (mini gherkin cucumbers)
  • 2 stalks of spring onion, chopped
  • 2 Tbsp. finely chopped fresh chives
  • 1 cup mayonnaise (recipe here)
  • ½ Tbsp. Dijon mustard
  • salt and pepper
  • Optional celery leaves

Method:

  1. Peel and cut the zucchini into bite size pieces.
  2. Place in a colander over a bowl and sprinkle liberally with salt.
  3. Leave for 5-10 minutes and then tip the zucchini out onto paper towel or a clean tea towel. Press gently to soak up the moisture.
  4. Preheat a large frying pan over medium heat and saute in butter/ghee/oil for a couple of minutes. Don’t brown them up – cook just long enough for them to soften.
  5. Set aside to cool.
  6. Meanwhile, combine remaining ingredients in a large bowl.
  7. Add zucchini once cool, and stir to coat well in the mayo dressing.
  8. Store in the fridge in an airtight container.
Tips:
  • If using the celery leaves, add them to the pan and saute with the zucchini.
  • Add sliced jalapenos for a bit of extra bite.
  • Add sliced cucumber for some extra crunch.