So moist, so simple - a must try!
Ingredients:
1 tbs coconut butter
1/2 tsp baking powder
1 egg
Method:
Mix thoroughly until smooth.
Add to a mug or suitable microwave container.
Microwave on high for 90 seconds.
Remove and slice
Fortheloveofbanting.blogspot.com
So moist, so simple - a must try!
Ingredients:
1 tbs peanut butter
1/2 tsp baking powder
1 egg
Method:
Mix thoroughly until smooth.
Add to a mug or suitable microwave container.
Microwave on high for 90 seconds.
Remove and slice
There are, however, a few things you need to know before you continue with the above recipe.
Peanuts are high in omega 6 and excess amounts may cause inflammation.
My suggestion would be 2 things:
1. Include pilchards in your meals on the day you have the peanut butter bread.
2. Don't have it daily due to the omega 6 content.
These are the approximate nutritional values, per bread:
These were SO easy.
I got to try out a new premix by Banting Blvd. but because our oven is currently not working and the landlord hasn't fixed it yet, I found some new ways to use it!
Ingredients:
1 pack cappuccino mix
4 eggs
4 tbs xylitol or other sweetener
2 tsp vanilla
1.5 cups milk
Butter for frying
Method:
Mix all ingredients together until well combined.
Melt butter in a pan and allow to melt completely - make sure pan is on medium to high - not completely high.
Drop tablespoons full into pan and allow to cook until some bubbles form.
Turn and cook for a few mins on the other side.
Recipe makes about 24/25 flapjacks.
Serve with butter and xylitol syrup or cream or berries.
Fortheloveofbanting.blogspot.com
This premix is due to be launched soon from Banting blvd.
Ingredients:
3 tbs cappuccino muffin mix
1 egg
2 tsp sweetener
75ml milk, water, or coconut milk
Method:
Mix all ingredients together. Press down in greased mug and microwave it on high for 2 minutes. Allow to cool before slicing. :)
Fortheloveofbanting.blogspot.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.
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.
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
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
Ingredients:
2 cups sunflower seed flour
115g amasi cream cheese
1 cup grated cheddar
3 eggs
1 tsp apple cider vinegar
2 tsp baking powder
1 tsp salt
Method:
Preheat oven to 190C. Mix eggs, cream
cheese and apple cider vinegar in a
bowl until smooth. Add sunflower seed
flour, baking powder and salt. Mix again
until well combined. Add cheese and
fold in. Bake in a lined and greased loaf
pan for approximately 45 minutes.
Recipe adapted from Rita Venter.
Microwave Carrot Cake
1 egg
2T coconut flour
1/2t baking powder
2T coconut oil
2/3t cinnamon
1T grated carrot
1t xylitol
1T almond flakes (optional)
Mix all together and microwave for 2min.
Icing:
Cream Cheese
Lemon Juice
Xylitol
I blitzed the Xylitol in my coffee grinder so it was like Icing sugar. I topped with some almond flakes.
Ingredients:
150g Heba Pap
1.5 tsp baking soda
Pinch salt
1 teaspoon vanilla
40ml softened butter
2 extra large eggs
1/2 cup erythritol
1/2 slab 80% lindt or similar chocolate
Method:
Preheat oven to 180C.
In a bowl, mix together dry ingredients.
In a separate bowl, cream together sweetener, butter, egg and vanilla. Once well combined, add dry ingredients.
Once this is done, chop chocolate and incorporate into the dough.
Mix well, shape and press into biscuit shapes using hands - then place onto baking sheet lined with baking paper.
Bake for 16 minutes. Remove from oven and allow to cool slightly on Baking sheet. Transfer to wire rack and allow to cool completely before tasting.
Enjoy!
Crust
Carrot cake
3 cups Almond Flour
1 Tbsp coconut flour
1 ¼ cup xylitol
1 tsp psyllium husks
1/2 tbsp nutmeg
1 tbsp cinnamon
½ tsp ginger
1 tsp baking powder
½ tsp bicarb of soda
½ tsp salt
3 eggs
1 tsp vinegar
1 cup maas / yoghurt
50ml melted coconut oil
100ml pureed apples
4 grated carrots
100g pecan nuts chopped
Method:
1. Preheat oven to 160°C. Grease two round 20cm baking tins or one 23cm springform pan.
2. In a Cake mixer, combine the almond flour, coconut flour, xylitol, psyllium husks, nutmeg, cinnamon, ginger, baking powder, bicarb and salt.
3. In another bowl mix the eggs, vinegar, Yoghurt, apples and melted coconut oil.
4. Add the we ingredients to the dry ingredients and mix very well
5. Add the grated carrots and mix for a few minutes more until the carrots are well distributed.
6. Add the chopped pecans and gently fold them through the cake batter.
Bake for 45 minutes if 2 20cm tins or for 1 hour and 10 minutes if one 23cm tin (insert a toothpick into the centre of the cake which must come out clean)
Allow the cake to completely cool in the tin before turning it out onto a wire cooling rack
Top with
Cream Cheese Frosting:
2 cups xylitol ground icing sugar consistency in your coffee grinder
70 g softened butter
125gr smooth creamed cottage cheese
Chopped pecans for decorating
Method:
1. Cream butter and gradually add icing sugar until light and fluffy. Add the cream cheese and only mix until the frosting is nice and smooth. Don't over mix as it becomes watery when over mixed - the icing must still look slight lumpy.
2. Ice cake when completely cooled.
3. Garnish with chopped nuts.
Per serving:
Total carbs 13.2g
Dietary Fiber 5.8g
Sugars 4.8g
Nett Carbs = 7.4g
Fat = 28.8g
Protein = 10.2g
Calories = 330
