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Category: A hobbit cookbook & pantry Page 1 of 7

Hazelnut chopped ‘n dark chocolate bar

Ingredients

  • 300 gr Lindt 85% dark chocolate
  • 230 gr Hazelnut chopped.
  • option : 1 tsp vanilla powder to taste.

Steps

  1. break the chocolate and melt it in a double boiler pan.
  2. When chocolate is ready add slowly the hazelnut chopped and incorporate well.
  3. When the mix is even place it on a baking sheet and freeze for 1h / 30 min. 
  4. Break in piece and store at room temperature.

Waffles Sesame

~ 7 / 15 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

  • 6 eggs
  • 400 ml coconut cream
  • 55 gr coconut flour
  • 35 gr sesame flour
  • 2 tbsp Psyllium Husk
  • 1,5 tsp baking powder
  • Avocado oil and brush to oil the wafer.  
  • Option : Put only 90 gr sesame flour and no coconut flour.

For 12 eggs = 15 waffles 12 eggs, 800 ml coconut cream, 110 gr coconut flour, 70 gr sesame flour (option Put only 180 gr of sesame flour and no coconut flour.) , 4 tbsp Psyllium Husk, 3 tsp baking powder

1/2 cup = 1 slot = 1 waffle

Steps

  1. Preheat the waffle maker select the color of the waffle you want let heat.
  2. Mix all the dry ingredient, Add the eggs and the cream mix well let set for 5 mins, put in jug.  
  3. Put some coconut oil on the waffle maker with a brush. pour one cup of mix per waffle slot, close the waffle maker wait for the beep.
  4. Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
  5. Let all waffle cool down keep 4 day in fridge or frozen for up to 3 month.

Nutritional data

Cooking blog one big update 🍽

More than 40 recipes added to the blog !!!

Chocolate truffle

Ingredients

  • 85 ml double cream
  • 2 x 100 gr bars dark chocolate (Lindt 70%)
  • 1 tsp vanilla powder
  • 4 – 6 tbsp cocoa powder

Steps

  1. Put the dark chocolate and double cream and vanilla powder in the pan heat very gently until melted.
  2. Pour in a silicone sheet pan or on a parchment paper  let chill completely for 30 – 60 min.
  3. Cut in pieces and dust with cocoa powder.
  4. Keep in fridge for 4 days or freeze up to 1 month.

Nutritional data

Sugary Waffles

~ 7 / 15 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

  • 6 eggs
  • 400 ml coconut cream
  • tbsp coconut nectar
  • 75 gr coconut flour
  • 2 tbsp Psyllium Husk
  • 1,5 baking powder
  • 1/4 vanilla powder
  • Coconut oil and brush to oil the wafer. 

12 eggs = 15 waffles 12 eggs, 800 ml coconut cream, 4 tbsp coconut nectar, 150 gr coconut flour, 4 tbsp Psyllium Husk, 3 tsp baking powder, 1/2 tsp vanilla powder

1/2 cup = 1 slot = 1 waffle

Steps

  1. Preheat the waffle maker select the color of the waffle you want let heat.
  2. Mix all the dry ingredient, Add the eggs and the cream
  3. Mix well let set for 5 mins, put in jug.  
  4. Put some coconut oil on the waffle maker with a brush. pour one cup of mix per waffle slot, close the waffle maker wait for the beep.
  5. Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
  6. Let all waffle cool down keep 4 day in fridge or frozen for up to 3 mon

Nutritional data

The innocent pet – Xmas edit

Quick chocolate mug cake

~ 1 Servings ~ Time 5 min  ~ Preheat oven 175C ~

Ingredients

  • 1 large egg
  • 1 tbsp coconut oil

  • 1 tbsp cocao powder

  • 2 tbsp coconut flour

  • 1 tsp coconut nectar

  • 1/2 tsp baking powder

  • 1/4 tsp cinnamon or vanilla

Steps

  1. Preheat the oven @ 175C.
  2. Crack the eggs into a bowl and beat them. add melted coconut oil and the coconut nectar, combine.

  3. Add cinnamon/vanilla, baking powder and cocoa powder, combine.

  4. Add coconut flour and mix well and pour in butered ramekins.

  5. Option : place the chocolate square in the middle of the ramekin.

  6. Cook 12 – 15 min at 175C. enjoy with coconut cream or vanilla wipped cream.

Nutritional data

Berries smoothie 2 ways

~ 1 Servings ~ Time 15 min ~

Ingredients first way (left one)

  • 200ml koko milk

  • 1/2 avocado (100gr)

  • 30 gr white egg powder
  • 1/2 cup frozen berries

  • 1 tbsp collagen powder

  • 1 to 3 tbsp of MCT oil
  • 1 tsp flax seed whole

  • 1/4 tsp vanilla powder

Steps

  1. Cut the avocado and Place all the ingredients in the mixer and mix till smooth. drink fresh.

Nutritional data

Ingredients alternative way (right one)

Steps

  1. Place all ingredients in a mixer, the unsweetened coconut milk being last.
  2. Mix everything
  3. Drink fresh

Nutritional Data

  • Carbohydrates:
  • Fat:
  • Protein:

The innocent pet

Pull apart pizza bread

~ 12 Servings ~ Time 1 h  ~ Preheat oven 175C ~ 3 Days in the fridge ~

Ingredients

Wet ingredients :

  • 1/2 cup marinara sauce
  • 2 large eggs white
  • 1/2 cup of lukewater (120ml)
  • 1 tsp of ghee or oil

Dry ingredients

  • 120 gr diced spanish chorizo or pepperoni
  • 3/4 cup sesame seed flour (60gr)
  • 1/3 cup grounded flax seed (50gr)
  • 1 cup finely grated parmesan
  • 1/4 cup psyllium husk
  • 2 tsp baking powder
  • 1/4 tsp salt

Topping

  • 1 cup shredded mozzarella cheese or other grated cheese (113gr)
  • Option: any leftover of marinara sauce

Steps

  1. Preheat the oven @ 175C.
  2. Prepare the marinara sauce 1/2 cup needed for the bread. Mix the marinara sauce with egg whites and water
  3. Dice the chorizo into small pieces set aside.
  4. combine all dry ingredients.
  5. Pour the marinara with the dry ingredient mix well, add the chorizo combine.
  6. make 12 buns, place in the skillet and in the oven for 25-30min.
  7. top with the grated cheese and return to the oven for another 5 min or until cheese in melted and crisped up.
  8. remove the bread from the oven put on a cooling rack to prevent the moist, cool down. serve with the remaining marinara sauce. keep 3 days in fridge or 6 month in freezer.

Nutritional data

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