Tag: Snacks Page 2 of 3
~ 1 Servings ~ Time 5 min ~ Preheat oven 175C ~
Ingredients
- 1 large egg
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1 tbsp coconut oil
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1 tbsp cocao powder
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2 tbsp coconut flour
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1 tsp coconut nectar
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1/2 tsp baking powder
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1/4 tsp cinnamon or vanilla
- 10 gr / 1 square of 70% lindt chocolate
Steps
- Preheat the oven @ 175C.
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Crack the eggs into a bowl and beat them. add melted coconut oil and the coconut nectar, combine.
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Add cinnamon/vanilla, baking powder and cocoa powder, combine.
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Add coconut flour and mix well and pour in butered ramekins.
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Place the chocolate square in the middle of the ramekin.
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Cook 12 – 15 min at 175C. enjoy with coconut cream or vanilla wipped cream.
Nutritional data
~ 1 Servings ~ Time 15 min ~
Ingredients first way (left one)
-
200ml koko milk
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1/2 avocado (100gr)
- 30 gr white egg powder
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1/2 cup frozen berries
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1 tbsp collagen powder
- 1 to 3 tbsp of MCT oil
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1 tsp flax seed whole
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1/4 tsp vanilla powder
Steps
- Cut the avocado and Place all the ingredients in the mixer and mix till smooth. drink fresh.
Nutritional data – MCT oil variations
Ingredients alternative way (right one)
- 200ml coconut cream
- 1/2 cup frozen berries
- 2 tbsp collagen powder
- 25g of green banana resistant starch
- Unsweetened coconut milk (fill to taste and consistency)
- 1 tbsp kefir (optional)
Steps
- Place all ingredients in a mixer, the unsweetened coconut milk being last.
- Mix everything
- Drink fresh
Nutritional Data
~ 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
- Preheat the oven @ 180C.
- 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.
- 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.
- Use a knife to score into even squares.
- Bake for 30/40 min @ 150C or ’till golden brown at the edge.
- Remove form oven and let cool completely and then break in pieces.
Nutritional data
~ 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
- Mix all dry ingredients and spices.
- Boil the water and add it with the avocado oil. Mix with the dry ingredients. Let rise for 5-10 min.
- 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.
- Add the lardons and mix thoroughly, ’till well incorporated.
- Cook in the oven @ 180C for 10 – 15 min or ’till golden.
Nutritional data
~ 6 Servings ~ Time 30 min ~ Preheat oven 180C ~ 1 week in the fridge ~
Ingredients
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60 gr coconut oil
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60 gr hotel chocolat drops 70%
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60 gr hazelnut crushed
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50 gr cocoa powder
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25 gr coconut flour
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2 tbsp coconut nectar (30gr)
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2 eggs
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2 tbsp boiling water if too thick
Steps
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Preheat the oven @ 18oC.
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Mis the coconut flour cocoa powder and melt the coconut oil with the coconut nectar in a saucepan.
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Pour the eggs, coconut oil mix in the dry mix add water if too thick.
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Divide in 6 parts, for each add 10 gr of hazelnut crusched and 10 gr of chocolate drops, mix well.
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Place in mould and bake for 10/15 min at 180C. keep up 1 week in the fridge.
Nutritional data
~ 6 Servings ~ Time 30 min ~ Preheat oven 150C ~ 2 weeks in the fridge ~
Ingredients
-
75g coconut flour
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3 tbsp Psyllium Husk
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3 tsp vanilla powder
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1,5 tsp baking powder
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80g coconut oil
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70ml boiling water
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1,5 tbsp coconut nectar
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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
~ 3 Servings ~ Time 30 min ~ Preheat oven 150C ~ 3 Days in the fridge ~
Ingredients
-
2 large eggs
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120 gr raspberries fresh
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60 gr cream cheese
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1/2 tbsp coconut nectar
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1/4 tsp vanilla powder
Steps
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Preheat the oven @ 15oC.
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Separate yolks and whites.
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Whip stiff the white.
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Mix the yolk with the cream cheese vanilla powder and coconut nectar.
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Incorporate the white in the yolk mix.
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Pour in 3 tartelette dishes and add 40 gr of raspberries per dish.
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Cook 10 min at 150C or ‘till golden.
Nutritional data
From left to right, to the bottom :
Sponge cake with hazelnut filling, Comte cheese, mini sandwich Emmental and ham, Sponge cake with hazelnut filling, Cold chicken with spice, cold beef filet, avocado chunks, Cold chicken with spice, Scot egg, mini sandwich Emmental and ham, scot egg and mini sandwich Emmental and prosciutto.