Sunday, 22 January 2017

Chicken ala Queen 😂

Ingredients:
400g chicken fillets sliced
200g mixed sliced peppers
100g mushrooms
250ml cream
2 tbs cream cheese
1 tbs butter
1 tbs onion powder
1 tbs paprika
2 tsp heba pap
Salt to taste
1 green chilli chopped

Method:
Melt butter and fry peppers, chillies and mushrooms. Add chicken and fry until cooked. Add spices, salt, cream and cream cheese and allow to cook down. Add heba and stir until sauce thickens!

Cheesy Cabbage and Broccoli

Ingredients:
500g chopped cabbage
1 head broccoli - florets sliced
80g cheese
1 tbs butter
2 tsp onion powder
1 tsp paprika
Salt to taste

Method:
Melt butter, add cabbage and broccoli florets and allow to cook until all dents. Add spices and salt, stir until well combined, then grate the cheddar in and stir until melted. Serve warm.

Friday, 20 January 2017

Shortbread Crunchie Biscuits

Ingredients:
100g Heba Pap
2 tbs coconut flour
100g butter softened
2 tbs nut butter
Pinch of salt
4-6 tbs erythritol
Handful of chopped almonds
2 tbs Sunflower seeds

Method:
Mix well and spread to about
1cm thick on greased 
baking paper .
Pierce all over with a 
fork.
Bake at 160C for 20 minutes.
Watch it as it burns easily.
Cut into squares but let it cool
completely before taking 
out of tray.

Adapted from Original recipe by Erica Hutchison

Sunflower Seed Rolls

Monday, 16 January 2017

Chicken and Butter Bean Curry

Ingredients:
45g holsum
1 large onion (+-300g)
15g garlic (1 tbs)
3-4 tbs chopped ginger (40g)
400g chicken fillet
1 tin butter beans in brine (no sugar - 9.1g net carbs)
3 tbs curry powder
1 tin chopped tomato
Salt and pepper to taste

Method:
In a pot, melt holsum, then brown onions, adding curry, garlic and ginger. Chop chicken and brown, add tinned chopped tomato and rinsed beans. Add water to cover and simmer for an hour or so.

Serve with caulirice or banting roti/naan.

Sunday, 15 January 2017

Cheese and Corn Fritter

Ingredients:
1.5 tbs heba pap
1.5 tbs amasi or yoghurt
Pinch salt
Pinch baking powder
2 finely chopped baby corn spears
1 egg white
40g grated cheddar

Method:
Mix all ingredients until well combined. Place teaspoon butter or holsum in non stick frying pan, place dough mixture into pan and press down, fry on both sides until nicely browned.

Cheese and Onion Flavoured Fritter

Ingredients:
1.5 tbs heba pap
1.5 tbs amasi or yoghurt
Pinch salt
Pinch baking powder
Half teaspoon onion powder
1 egg white
40g grated cheddar

Method:
Mix all ingredients until well combined. Place teaspoon butter or holsum in non stick frying pan, place dough mixture into pan and press down, fry on both sides until nicely browned.

Friday, 13 January 2017

Dairy Free Chocolate Mousse

Ingredients:
1 tin coconut cream
4 heaped tbs cocoa
3 tbs sweetener
3 tsp heba pap

Method:
Whisk together coconut cream, cocoa and sweetener until mixture becomes thicker. Add in heba pap and whisk again. Decant into glasses and serve chilled!

Thursday, 12 January 2017

Mini Lemon or Lime Cheesecake

Ingredients:

90g coconut oil

30g coconut butter (or peanut butter)

60-75g xylitol

150g cream cheese

75g lime or lemon juice

75g butter

For biscuit “base”

60g heba pap

30g peanut butter

60g butter

30g xylitol

Method:

In a bowl, mix together the cream cheese, xylitol and lime or lemon juice.

In a separate bowl, melt butter, coconut butter and coconut oil. Mix well with cream cheese mixture and spoon into paper cup lined muffin tray or similar mould. Place in freezer for about 15 minutes before spooning on the biscuit base.

For the biscuit base, melt butter and mix together with remaining ingredients until well combined. Spoon on top of cream cheese mixture. Allow to set in freezer for a further 15 minutes or until hard. Remove from moulds, and enjoy. Keep in fridge to prevent melting.

Monday, 9 January 2017

Sesame and Nut Crackers

Ingredients:
200g macadamia nut flour
2 tbs Heba Pap
25g butter, melted
1 egg
1 tsp baking powder
1/2 tsp salt
3 tbs sesame seeds
2 tbs full cream milk

Method:
Preheat oven to 180C. In a bowl mix together dry ingredients. In a separate bowl whisk together egg and milk. Mix into dry ingredients, followed by melted butter. Mix until a dough is formed. Roll dough between two sheets baking paper into a square shape (about 3.5mm thick) - place on baking sheet on the bottom half of the baking paper. Sprinkle sesame seeds ontop, and press down with hands. Score into desired size crackers and bake in oven for about 10-15 minutes until edges lightly browned. Allow to cool slightly on baking sheet, then break into crackers and allow to cool completely on wire rack before serving!


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