A hobbit cookbook & pantry – Page 4 – Welcome in the middle of nowhere

Waffles Sesame

By patoftheshire

On 24th November 2019

In A hobbit cookbook & pantry

~ 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

Preheat the waffle maker select the color of the waffle you want let heat.
Mix all the dry ingredient, Add the eggs and the cream mix well let set for 5 mins, put in jug.
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.
Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
Let all waffle cool down keep 4 day in fridge or frozen for up to 3 month.

Nutritional data

Breakfast Buffet 2

By patoftheshire

On 23rd November 2019

In A hobbit cookbook & pantry

Chocolate truffle

By patoftheshire

On 22nd November 2019

In A hobbit cookbook & pantry

Ingredients

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

Steps

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

Nutritional data

Original recipe @ 3 Ingredient Keto Chocolate Truffles

Breakfast Buffet 1 ☕️

By patoftheshire

On 9th November 2019

In A hobbit cookbook & pantry

Sugary Waffles

By patoftheshire

On 3rd November 2019

In A hobbit cookbook & pantry

~ 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

Preheat the waffle maker select the color of the waffle you want let heat.
Mix all the dry ingredient, Add the eggs and the cream
Mix well let set for 5 mins, put in jug.
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.
Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
Let all waffle cool down keep 4 day in fridge or frozen for up to 3 mon

Nutritional data

The innocent pet – Xmas edit

By patoftheshire

On 30th October 2019

In A hobbit cookbook & pantry

Smooth it up ! 🥤

By patoftheshire

On 22nd October 2019

In A hobbit cookbook & pantry

Quick chocolate mug cake

By patoftheshire

On 21st October 2019

In A hobbit cookbook & pantry

~ 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
10 gr / 1 square of 70% lindt chocolate

Steps

Preheat the oven @ 175C.
Crack the eggs into a bowl and beat them. add melted coconut oil and the coconut nectar, combine.
Add cinnamon/vanilla, baking powder and cocoa powder, combine.
Add coconut flour and mix well and pour in butered ramekins.
Place the chocolate square in the middle of the ramekin.
Cook 12 – 15 min at 175C. enjoy with coconut cream or vanilla wipped cream.