Author: patoftheshire Page 67 of 88
~ 6 Servings ~ Time 30 min ~ Preheat oven 150C ~ 2 weeks in the fridge ~
Ingredients
-
75g coconut flour
-
3 tbsp Psyllium Husk
-
3 tsp vanilla powder
-
1,5 tsp baking powder
-
80g coconut oil
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70ml boiling water
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1,5 tbsp coconut nectar
-
75 g chocolate 70%
Steps
- Preheat the oven @ 15oC.
- Mix all dry ingredients coconut flour, psyllium husk, vanilla powder and baking powder.
- Melt the coconut oil in the boiling water add the coconut nectar. add to the dry ingredients, Mix well
- Place the dought on the silicon mat or parchment paper, roll till 1/4 cm thin. Place in the oven for 15/20 min or golden brown.
- Place the chocolate in a double boiler saucepan and melt it.
- remove from oven and brush with the melted chocolate.
- allow to cool down for 2h in the fridge, then cut in piece and keep 2 week in a airtight container. Serve with milk !
Nutritional data
Original recipe @ Keto Cinnamon Toast Crunch Cereal
-A keto diet blog recipe –
This recipe is a literal interpretation of the Low-Carb recipe from the keto diet blog. You can find the original recipe here.
Ingredients :
- 150gr Raspberries
- 1 tbsp Balsamic vinegar
- 1 tbsp coconut blossom nectar
- 1 tbsp chia seeds
Steps :
- Place all the ingredients in a pan over medium heat, mash the raspberries ’till smooth, let slowly simmer ’till all the juices are released.
- Cook ’till the consistency is not runny, firm and uniform.
- Pour in a glasse container, close when hot (air tight). Store in the fridge up to 1 week.
Nutritional data
-A Japanese Homestyle Cooking recipe –
Ingredients
- 1/4 cup (60 ml) mirin
- 125 ml soy sauce
- 500 g boneless chicken
- 200 g chicken livers
- 4 fresh shiitake mushrooms, stems discarded
- 1 leek, cut into pieces
- 2 green bell peppers, cut into squares
- 8 metal skewers 20 cm long
- Seven-spice chili mix
- Lemon wedges, to garnish
Steps
1- To prepare the sauce, combine the mirin and soy sauce in a saucepan and bring to a boil. Reduce the heat to low and simmer for 15 minutes, reducing the sauce to 1 cup.
2- Cut the chicken and liver into cubes, then thread them through the skewers, alternating with pieces of the mushroom, leek and bell pepper.
3- Heat the grill and put sauce on the skewers
4- Grill the skewers for 2 to 3 minutes turning 3 or 4 times and put sauce on each time until the liver and chicken are cooked. Don’t overcook.
5- Remove from the heat, sprinkle with the 7 spice chilli mix and serve with lemon wedges.
Nutritional data
~ 4 Servings ~ Time 30 min ~ 2 – 3 days in the fridge ~
Ingredients
- 50g coconut flour
- 2 tbsp Psyllium husk
- 1/4 tsp baking powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 40 ml avocado oil
- 225 ml boiling water
Steps
- Mix all dry ingredients. Add oil and boiling water stir thoroughly.
- Allow to rise for 5 min. the dought should be firm (play-doh consistency) if too runny add psyllium husk if too firm add water.
- Divide in 4 pieces into balls that you flatten with hands (or rolling pin) on parchement paper.
- Fry in round pan over medium heat until it turn golden color.
- Keep warm or reheat.
If don’t keep in shape, pre-cooked it in oven 10 min at 180C.
Nutritional data
-A Yo! sushi recipe –
~ 4 Servings ~ Time 30 min ~ 3 Days in the fridge ~
Ingredients :
- 600 g a Savoy cabbage shredded
- 1 leek cut in half length way and thinly sliced
- 1 carrot peel and shredded
- 100 g beansprouts trimmed of their roots
- 20 g fresh root ginger peeled and grated
- 4 tbsp coconut flour
- 1 tsp salt
- 2 tbsp water
- 4 medium eggs
- 1 tbsp avocado oil or butter
- 200g cooked prawns
- 1/2 sheet of nori crushed to garnish.
Steps
- So prepare all the vegetables
- Put all the vegetable in a mixing bowl, add the flour, water salt and eggs, mix well.
- Heat a large non stick frying pan add the oil (or butter), cook the mixture on one side only, for 5 to 7 minutes or firm
- Lay the prawns on the uncooked top side then turn the pancake over, cook for another 4 to 6 minutes or until firm and lightly browned.
- Transfer the pancake on a chopping board cut in wedges, garnish with crushed nori. Serve hot and enjoy !
Nutritional data
-A Japanese Homestyle Cooking recipe –
~ 4 Servings ~ Time min ~ 3 days in the fridge ~
Ingredients :
- 500 g ground chicken
- 1 small leek, finely diced
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 egg, beaten
- 1 tbsp avocado oil or butter
- 2 tbsp toasted sesame seeds
- Mustard Sauce to serve
Steps:
- Prepare all the ingredient, ground the chicken, cut all the vegetables.
- Combine the chicken, leek, ginger soy sauce and egg in a bowl mix well.
- Heat the oil (or butter), speed evenly the chicken mixture on it, cook at medium heat for 2 – 3 minutes or until the colour is brown.
- Cut the chicken mixture into quarters, and turn the wedges over to cook for another 2 to 3 minutes.
- Transfer the chicken wedges to a chopping board and slice into smaller pieces for serving.
- Sprinkle with the toasted sesame seeds and serve with the Mustard Sauce.
Nutritional data
-A Japanese Homestyle Cooking recipe –
- 10 medium shrimp, peeled and deveined and cooked
- 1 cup (250 ml) water
- 3 tablespoons avocado mayonnaise
- 1⁄2 teaspoon black pepper
- 1 Plain Sesame Omelet.
- 1⁄2 teaspoon fish sauce
- 4 sprigs watercress
- Slice the shrimp into small chunks and mix with the mayonnaise and black pepper.
- Put the plain sesame omelette on cling film sheet on a flat work surface spread the shrimp mixture across the the centre. Sprinkle the fish sauce over the shrimp mixture and place the watercress sprigs in line across the middle.
- Carefully roll the omelette in the plastic wrap put in the refrigerator for 10 minutes to help retain its shape before slicing in 10 to 12 pieces.
Nutritional data
-A Japanese Homestyle Cooking recipe –
Ingredients :
- 2 large eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp avocado oil
- 2 tbsp white or black sesame seeds
Steps :
- Combine the eggs in a bowl with the salt and pepper do not over mix.
- slightly oil the pan with a pastry brush, put on medium heat and pour the egg mixture.
- when the omelette is practically set sprinkle the sesame seed, flip the omelette and cook for 1 minute.
Nutritional data
