Mushroom Bread - fortheloveofbanting.com

Ingredients:
200g Heba Pap
100g Mushrooms, chopped
375ml Amasi or buttermilk
2 large spring onions, chopped
1 tbs baking powder
4 large eggs
140g grated cheddar
Pinch salt
Pinch pepper
1 tbs Holsum

Method:
Preheat oven to 190C. Grease a loaf pan wih Holsum. Mix together 200g heba pap with salt, pepper and baking powder. Add eggs, amasi, spring onions, mushrooms and grated cheese. Mix. Decant into the loaf pan and smooth top over. Place into oven and bake for 30 minutes. Bring down temperature to 180C and bake for a further 30 minutes. Remove from oven and allow to cool completely in loaf pan. Slice once completely cooled.

Bacon and Cheese Bread - fortheloveofbanting.com

Ingredients:
200g Heba Pap
100g grated Cheddar
100g chopped and fried bacon
450ml amasi or buttermilk
4 large eggs
1 tbs baking powder
1 tbs Holsum

Method:
Preheat oven to 190C - and grease a loaf tin with holsum. In a bowl, mix together Heba Pap and baking powder. Add eggs, amasi, cheese and bacon and mix well. Decant into greased baking tin and bake for 30min on 190C then reduce temperature to 180C and bake for a further 30mins. Allow to cool completely in bread tin. Slice when cool.

Tomato Bredie - fortheloveofbanting.com

Ingredients:
800g bone-in fatty lamb stewing meat
1 large sweet potato
1.5 cups frozen peas
1 large onion, chopped
2 tbs garlic, chopped
2 tbs holsum
1 tin chopped tomato
2 small tins tomato paste
2 tsp salt
Pinch pepper
2 tbs oregano
2 tbs sweetener
1.5 cups water
1.5 tbs heba pap

www.fortheloveofbanting.com

Method
Melt holsum in pressure cooker pot, add onions and garlic and brown. Add lamb and allow to brown on all sides. Add oregano, pepper, salt and sweet potato to pot and stir. Add tomato mixes, water, peas and sweetener. Close pressure cooker lid and allow to come to pressure. Turn down to medium and cook for 30 minutes before switching off. One the preasure is released and you can safely open the pot, add the heba pap to thicken sauce. Enjoy with heba bread in a mug or cauliflower rice ❤

Not-Potato Bake - fortheloveofbanting.com

Ingredients:

70g blue cheese (optional)
3/4 large marrow (depending on dish size)
100g cheddar, grated
3/4 cup cream
200g bacon, chopped and fried
1 tbs heba pap
Salt and pepper to taste

Method:
Preheat oven to 180C.
Slice marrow in half, deseed and slice into thin slices. Layer them in an oven dish, sprinkle with salt and paper, add some of the fried and chopped bacon, blue cheese and some grated cheese on top. Repeat this process (I used 3 layers). For the top, mix together the cream and heba pap and throw over dish. Add grated cheese to the top. Bake in oven until top nicely browned - around 40 minutes!

Granola - fortheloveofbanting.com

Ingredients:

1 cup nuts
1 cup coconut flakes
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup flax seeds
2 tsp cinnamon
3 tbs coconut butter
2 tbs coconut oil
1 tbs erythritol

Method:
Preheat oven to 150C. In a pan, melt coconut butter and coconut oil together. Add the cinnamon, stir, then add all the other ingredients. Stir mixture until well coated. Transfer to a lined baking tray and bake for 10 minutes, stir, then a further five minutes until browned. Transfer to newspaper or paper towel to allow to cool completely before storing in an airtight container.

Apple Crumble - fortheloveofbanting.com

Ingredients:
4 granny smith apples
1 tsp cinnamon
2 tbs erythritol
100g butter, softened
100g heba pap
2 tbs erythritol
3/4 cup granola
(Recipe available on blog)
1 tsp cinnamon

Method:
Preheat oven to 180C. In a pot, add cored, peeled and chopped apples to a little water (about 50ml), cinnamon and erythritol. Cook for around 10 minutes. Add apple mixture to an oven proof dish.
In a bowl, mix together all the remaining above ingredients with your hands. The mixture will resemble a very wet dough. Drop spoonfuls ontop of apples and spread over top using a fork. Bake for around 30 mins. Enjoy with whipped cream or banting ice cream

Creamy smoked salmon zoodles - fortheloveofbanting.com

Ingredients:

500g smoked salmon, chopped

600g zoodles (more if you prefer)

150ml cream

1 tsp heba pap

Sprinkle of salt and pepper

1 tbs Holsum

Method:

In a large frying pan or pot, melt holaum, then add the salmon and fry until just cooked. Add the salt, pepper and zoodles and allow to cook on medium heat (approximately 5 mins). Add cream, and 1 tsp heba pap and mix well. 

Cost per plate: R13.50

(Marrows 3 for R10 large, salmon R34.99 for 500g)

Sweet n sour gherkins - fortheloveofbanting.com

Ingredients:
2kg raw gherkins
4 cups boiled water
1 cup apple cider vinegar
4 cups white vinegar
125ml sweetener
4 tsp salt
8 tsp dried dill
8 cloves of garlic sliced (4 per jar)
2 tbs pickling mix
2 large jar
For water bath:
2 liters water
1/2 cup salt

Method:
Prepare gherkins in the way you want to pickle them. We sliced ours in half lengthways. Soak in a water and salt bath for 1 hour.

In a pot, bring vinegar, sweetener, salt, water, dill and pickling mix to the boil. Allow sweetener to dissolve fully.

Throw boiling water in jars, let stand for a few minutes then throw boiling water out. Strain gherkins and add to the jars along with the garlic. Throw hot pickling liquid over the gherkins and into the jars until full.

Allow to stand for 1 week before eating.

Glazed Carrots - fortheloveofbanting.com

Ingredients:
3 large carrots, peeled and sliced
2 tbs sweetener
1.5tbs butter
1/2 tsp cinnamon ground
Pinch of salt

Method:
In a pot, add sliced carrots, salt and water and bring to a boil. Boil until slightly tender then drain the water off. Add carrots back to the pot, adding the butter, cinnamon and sweetener and stirring until it starts to bubble but not brown. Serve warm.

Berry Trifle - fortheloveofbanting.com

Ingredients:
5 Red velvet heba pap cake in a cup
1 cup Berry coulis
1 cup frozen berries
1/2 cup sherry
Cream cheese frosting
1 cup Custard
(Recipes under desserts tab)

Method:
Cut red velvet cake into cubes and separate into two piles. Use one for the base. Sprinkle a few tablespoons of sherry over the cake, then half of the berry coulis and half if the berries. Add 1/2 of the custard topping, spreaded, then half of the cream cheese frosting. Repeat the process, adding berries on top to garnish. Refrigerate and let settle for atleast 5 hours before enjoying.

Christmas Cake - fortheloveofbanting.com

Ingredients:
1 cup cherries
½ cup rum
100g Heba Pap
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2 tsp mixed spice
2 tsp nutmeg
Zest of 1.5 oranges
4 large eggs
½ cup sweetener
1 tsp vanilla
¼ cup melted butter
½ cup grated pumpkin
½ cup chopped nuts
¼ cup rum for the top

Method:
Preheat oven to 180C.
In a bowl, add brandy, zest, vanilla and cherries, halved and allow to stand for about 2 hours.
In a separate bowl, mix together all the dry ingredients and set aside.
Crack eggs and add to sweetener in a bowl and cream together until mixture creamy. Fold in the dry ingredients and then the soaked cherry and rum mixture. Spread mixture in a prepared and greased square baking tin. Bake for around 45mins, watching as the edges start to brown more at the end. Remove from the oven, place on wire rack and throw remaining rum on top while warm. Allow to stand in fridge overnight. Enjoy the next day with homemade custard or cream cheese frosting or cream

Cheese and onion sesame seed crackers - fortheloveofbanting.com

Ingredients:
350g sesame seeds

50g finely grated cheddar

1 tsp salt

2 tbs onion powder

Few grinds black pepper

2.5 tbs psyllium husks

450ml water

Method:
Preheat oven to 160C. Mix sesame seeds, psyllium, salt, pepper together. Add water, mix well and then grated cheddar. Allow to stand for 10minutes.
Line a large baking sheet with baking paper and spread mixture out evenly. Bake for 20 minutes, slice to indent crackers then bake for a further 30 minutes or until crisp. Allow to cool on a wire rack

Lamb Stew - fortheloveofbanting.com

Ingredients:
700g boney fatty lamb stewing meat
1 large onion
1 tbs chopped garlic
2 large carrots
300g pumpkin chunks
2 tbs holsum or other oil
300ml bone broth
2 tsp paprika
Salt and pepper to taste

Method:
Brown onions and garlic in holsum, add paprika and then meat. Brown meat. Wash, peel and chop carrots and pumpkin. Blanche carrots then add all to the pot. Add bone broth and top up with water. Bring to the boil. Now there are two methods after that...you can either insulate it to slow cook in a haybag (while you go to work or out or even overnight) or simmer on the stove for about an hour to 90 mins.

Once tender and cooked, to thicken, add 2 tbs heba pap and stir well. Enjoy!