Author: patoftheshire Page 74 of 88
~ 4 Servings ~ Time 1h30 min ~ Preheat oven 190C ~ 5 days in the fridge ~
Ingredients
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400gr ground beef
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400 gr mince pork
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180 gr bacon rashers
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5 eggs
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30 gr coconut flour
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15 gr Worcester sauce
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60 gr shallots
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2 garlic clove
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1 tbsp parsley dried
Steps
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Preheat the oven @ 190C.
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Mix the beef and the pork in a bowl
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Make a bacon “net” place on parchment paper.
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Peel and finely chop the shallots, crush the garlic mix in a bowl with coconut flour, parsley, Worcester sauce and 1 raw egg. Mix with the meat.
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Hard boil 4 eggs let cool down.
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Place the mix on the bacon net and parchment paper, flatten it place the hard boiled eggs in the middle in line. Wrap up the meat and bacon net around/over the eggs.
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Place in the oven for 45 min at 190C after that at 225C for 15 min more. remove from oven and let rest for 10 min before serving.
Nutritional data
Ingredients
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1 egg
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48 gr chocolate chips
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30 gr butter or coconut oil
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25gr coconut flour
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1 tbsp coconut nectar
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1 tsp vanilla powder
Steps
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Preheat the oven @ 18oC.
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Mix eggs and coconut nectar, add vanilla powder coconut flour and melted coconut oil or butter.
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Divide in 6, flatten and round on the cookie mat
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Add the chocolate chips on each cookie (8 gr per cookie)
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Cook for 15-20 min at 180C.
Nutritional data
~ 2 -4 Servings ~ Time 30 min ~ Preheat oven 180C
~ 3-4 Days in the fridge ~
| Ingredients | Directions |
Ingredients
- 2 eggs
- 20gr coconut flour
- 1 tsp coconut nectar
- 1 tsp baking powder
- 1/4 tsp vanilla powder
- option : hazelnut filing 33 gr 70% chocolate 57 gr hazelnut butter
Steps
- Preheat the oven @ 15oC.
- Mix all dry ingredients.
- Add the eggs and coconut nectar.
- Pour in a tartelette dish.
- Bake for 10/15 min at 180C.
- reheat in a toaster spread butter.
- Option hazelnut filling – 4 servings – let cool downcut in half, spread hazelnut mix on one half and put back together. Cut in 4 servings when cold, keep 3 to 4 days in fridge.
Nutritional data
~ 1 Servings ~ Time 15 – 20 min ~ 2 – 3 Days in the fridge ~
Ingredients
- 2 large eggs
- 60 gr of cream cheese
- 1 slice of ham
- 3 – 4 emmental slice
Steps
- mix the eggs with the cream cheese ’till combine.
- Pour half of the mix in the pan cook ’till set.
- add the ham and emmental slice let melt, take off the pan put it on a plate.
- Pour the other half of the mix and place back the first half on top ham and cheese face down.
- Cook ’till golden, serve hot.
Nutritional data
~ 10 Servings ~ Time 1h30 ~ Preheat oven 200C ~ 5 days in the fridge ~
Ingredients
-
500 gr ground beef
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500gr pork mince
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10 eggs
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480 gr bacon rashers
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2 Tsp sage
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2 tsp paprika
Steps
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Preheat the oven @ 200C.
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Hard boil the eggs.
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Mix the pork beef and spices in a bowl.
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Divide the mix in 10 pats peel the eggs.
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Flatten each meatball add an egg in the middle wrap the mince mix around. add bacon slices around.
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Cook for 20-25 min or freeze up to 3 month.
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Serve hot or cold with mayonnaise
Nutritional data
Fabric evenweave antique white 22 count & colors by DMC.
24 July 2018
