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Category: A hobbit cookbook & pantry Page 6 of 10

Pan fry raddish ‘n bacon

By

On 27th August 2019

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 30 min ~ 4 Days in the fridge ~

Ingredients

  • 275g bacon chopped

  • 650g radishes quartered

  • 1 garlic love pressed

  • 2 tbsp fresh parsley

  • pinch of salt

Steps

  1. In a large skillet, fry bacon on medium-high heat for a few minutes.

  2. Add radishes and garlic.

  3. Keep frying while stirring occasionally. Fry for about 10-15 minutes, until the radishes get soft and have a nice color.

  4. Season with salt and pepper. Garnish with parsley.

Nutritional data

Vanilla ice cream

By

On 28th June 2019

In A hobbit cookbook & pantry

~ 6 Servings ~ Time 30 min  ~ Freeze overnight ~

Ingredients

  • 6 large eggs
  • 1 tsp cream of tartar
  • 1 tbsp coconut nectar
  • 400 gr coconut cream or double cream.
  • 2 tsp vanilla powder

Steps

  1. Separate yolk from white, whisk the white eggs with the cream of tartar ’till firm.
  2. Mic the yolks with the coconut nectar and the vanilla powder.
  3. If you use double cream whip it, else mix the coconut cream with the yolks mix.
  4. Slowly fold the stiff whites in the cream mix with a spatula, spoon by spoon.
  5. Place the mix in a mold and froze for at least 2 hours or overnight. Keep 3 month in the freezer.

Nutritional data

Sesame Pancake

By

On 24th June 2019

In A hobbit cookbook & pantry

~ 1 to 6 Servings ~Time 30 min ~Preheat oven 150C~ 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

  • 2 tbsp sesame seed for topping

Steps

  1. Preheat the oven @ 15oC.

  2. Mix all the dry ingredient.

  3. Add the eggs and the cream mix well let set for 5 mins.

  4. Pour in tartelette or pancake mold.

  5. Place in the oven and cook for 15-20 mins ‘till golden.

Pancake / eggs 1 3 6 9 12
Coconut cream 75 ml 200 ml 400 ml 600 ml 800 ml
Coconut flour 3 tsp 27 gr 55 gr 82 gr 110 gr
Sesame flour 3 tsp 17 gr 35 gr 52 gr 70 gr
Psyllium Husk 1 tsp 1 tbsp 2 tbsp 3 tbsp 6 tbsp
Baking powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp
Sesame seed top 1 tsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp

Nutritional data

Sugary pancake

By

On 7th June 2019

In A hobbit cookbook & pantry

~ 1 to 6 Servings ~ Time 30 min ~Preheat oven 150C ~4 days in the fridge~

Sugary pancake serve with ice cream and chocolate icing !

Ingredients

  • 6 eggs

  • 400 ml coconut cream

  • 2 tbsp coconut nectar

  • 75 gr coconut flour

  • 2 tbsp Psyllium Husk

  • 1,5 tsp baking powder

  • 1,5 tsp vanilla powder

Steps

  1. Preheat the oven @ 15oC.

  2. Mix all the dry ingredient.

  3. Add the eggs and the cream mix well let set for 5 mins.

  4. Pour in tartelette or pancake mold.

  5. Place in the oven and cook for 15-20 mins ‘till golden.

Pancake / eggs 1 3 6 9 12
Coconut cream 75 ml 200 ml 400 ml 600 ml 800 ml
Coconut nectar 1 tsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp
Coconut flour 5 tsp 37 gr 75 gr 112 gr 150 gr
Psyllium Husk 1 tsp 1 tbsp 2 tbsp 3 tbsp 6 tbsp
Baking powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp
Vanilla powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp

Nutritional data

The keto, the carnivore and the opportunistic…

By

On 6th April 2019

In A hobbit cookbook & pantry

This photo is a good way to show people how we eat on Keto and canivore diet.

On the left the keto diet with smocked salmon, filet beef with coconut flour and sesame crackers and cherry tomatoes, a bowl of cereal made from coconut flour and dark chocolate soak in coconut milk as dessert. On the right the carnivore diet Beef mince with avocado oil and spices (here smocked garlic as topping) and a bowl of raspberries as dessert.

Globule basically eat whatever she can find ! So we decided to give her B.A.R.F Food (Bones And Raw Food diets, 80% of the food is raw, meaty bones, the rest is composed of vegetables and legumes).

Premiere raw kitchen allow us to take her food every where because it is contained in cans, dry vegetable bags, oil bottles and powder boxes. Before that we had to keep frozen boxed mix ready to eat which were extremely nice and good but extremely unpractical for traveling. Now she have every day a freshly made mix easy to prepare and easy to carry away !

More information : https://rawkitchen.premiere-pet.com/en-ir/raw-kitchen/

Sesame crakers

By

On 30th March 2019

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 40 – 50 min ~ 2 weeks in the fridge ~

Ingredients for half a Sheet pan (x2 full pan & 8 crackers)

  • 1/4 cup coconut flour
  • 1/4 cup sesame flour
  • 1/4 cup sesame seed
  • 1/2 tsp baking powder.
  • 1tbsp water (or more if needed).
  • 2 tbsp avocado oil.
  • 1 eggs or 1 tbsp psyllium husk + 8 tbsp of water.

Steps

  1. Preheat the oven @ 180C.
  2. Mix all the dry ingredients in a bowl, stir in the eggs or add the psyllium husk and the water, add the avocado oil and water, mix un til a dought form.
  3. gather the dought in a ball transfert on a silicon mat or parchment paper, place a sheet of parchement paper or cling film . on and use a rolling pin to even in thickness.
  4. Use a knife to score into even squares.
  5. Bake for 30/40 min @ 150C or ’till golden brown at the edge.
  6. Remove form oven and let cool completely and then break in pieces.

Nutritional data

Fougasse naan

By

On 23rd March 2019

In A hobbit cookbook & pantry

~ 2 Servings ~ Time 30 min ~ 4 Days in the fridge ~

Ingredients

  • 25 gr coconut flour
  • 1 tbsp of psyllium husk
  • 1/8 tsp baking powder
  • 115 ml still water
  • 1.5 tbsp avocado oil
  • 75 gr smocked lardons
  • 1/2 tsp rosemary 
  • 1/2 tsp sage
  • 1/2 tsp thyme

Steps

  1. Mix all dry ingredients and spices.
  2. Boil the water and add it with the avocado oil. Mix with the dry ingredients. Let rise for 5-10 min.
  3. when the mix is ready it should be an elastic consistency (like play-doh) if too runny add psyllium husk or water if too thick.
  4. Add the lardons and mix thoroughly, ’till well incorporated.
  5. Cook in the oven @ 180C for 10 – 15 min or ’till golden.

Nutritional data

Hazelnut chocolate bar

By

On 16th March 2019

In A hobbit cookbook & pantry

~ 6 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 1 week in the fridge ~

Ingredients

  • 60 gr coconut oil

  • 60 gr hotel chocolat drops 70%

  • 60 gr hazelnut crushed

  • 50 gr cocoa powder

  • 25 gr coconut flour

  • 2 tbsp coconut nectar (30gr)

  • 2 eggs

  • 2 tbsp boiling water if too thick

Steps

  1. Preheat the oven @ 18oC.

  2. Mis the coconut flour cocoa powder and melt the coconut oil with the coconut nectar in a saucepan.

  3. Pour the eggs, coconut oil mix in the dry mix add water if too thick.

  4. Divide in 6 parts, for each add 10 gr of hazelnut crusched and 10 gr of chocolate drops, mix well.

  5. Place in mould and bake for 10/15 min at 180C. keep up 1 week in the fridge.

Nutritional data

Chocolate coated cereals

By

On 15th March 2019

In A hobbit cookbook & pantry

~ 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

  • 70ml boiling water

  • 1,5 tbsp coconut nectar

  • 75 g chocolate 70%

Steps

  1. Preheat the oven @ 15oC.
  2. Mix all dry ingredients coconut flour, psyllium husk, vanilla powder and baking powder.
  3. Melt the coconut oil in the boiling water add the coconut nectar. add to the dry ingredients, Mix well
  4. 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.
  5. Place the chocolate in a double boiler saucepan and melt it.
  6. remove from oven and brush with the melted chocolate.
  7. 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

Raspberry Balsamic jam

By

On 14th March 2019

In A hobbit cookbook & pantry

-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 :

  1. Place all the ingredients in a pan over medium heat, mash the raspberries ’till smooth, let slowly simmer ’till all the juices are released.
  2. Cook ’till the consistency is not runny, firm and uniform.
  3. Pour in a glasse container, close when hot (air tight). Store in the fridge up to 1 week.

Nutritional data

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