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Low Carb Chocolate Ganache with Macaroon base - Works every time.  I have changed the recipe a bit as I found it was too sweet.

Serving size 1/12

Ingredients

Crust

2 Large egg whites, room temperature

1/2 cup granulated xylitol

1/2 tsp vanilla extract

1 & 1/2 cups finely shredded coconut (not desicated)

Chocolate Ganache

1 & 1/4 cups full fat cream

1/4 cup powdered xylitol (use coffee grinder or nutribullet - consistancy of caster sugar)

1/2 tsp vanilla extract

6 ounces quality 70-80% dark chocolate - grated or finely chopped

Optional extra (before eating) - sprinkle either grated lemon rind or finely chopped chillies

Instructions

Preheat oven to 300F or 150C and grease a 9 inch glass pie dish

Beat egg whites with xylitol and vanilla until stiff peaks, mixture is glossy, gently fold in shredded coconut until combined.  Spread mixture over bottom and up sides of pie dish, cover around the top with strips of tin foil.

Bake for 35 minutes, remove from oven and take off foil, bake for another 5-10 minutes or until lightly browned. Set aside to cool.

Cholocate Ganache

In a medium saucepan over medium heat, whisk together cream and powdered xylitol, bring to just a boil then remove from heat, stir in vanilla.  Add chopped / grated chocolate and let sit for 5 minutes until chocolate is completely melted then whisk until smooth, it will thicken slightly and become glossy.

Pour ganache into crust and refrigerate until set - about 3 hours.

NOTES:

Serves 12

Per serving size: 11.8g Carbhs and 7.04g Fibre - Total Net Carbs = 4.76g

Total Fat - 33.22g, Protein - 4.91g, Total dietry fibre 7.04g

 

Recipe 3 (0)

Spinach and feta coconut flour muffins

Ingredients

1/2 Cup Coconut flour

1 tsp Gluten free Baking powder

1 tsp garlic powder

1/2 tsp dried thyme

Pinch Salt and pepper to your liking

1/4 cup Water

1/4 cup Avocado Oil or MCT oil or Olive oil

150g low sodium goat or cow feta crumbled

1/2 cup wilted Spinach (steam) or frozen

6 pitted dry black olives chopped

1/4 cup Fresh basil chopped

1/2 small tomato diced

4 x large Eggs

Instructions

Preheat oven 200 degrees C

Sieve and mix all dry ingredients, make sure it is thoroughly mixed.  In a seperate bowl, mix together all wet ingredients.  Add all wet ingredients to dry ingredients.  If it looks too dry, (ingredients should stick together), add more water or a mix of oil and water, must not be runny, rather firm when spooning mixture into paper cup cake moulds, I put mine in my silicone cupcake holder.  Coconut flour tends to absorb a lot of liquid and become very dry very quickly.

Bake for 20-25 minutes or until golden brown and scewer comes out clean, if you over cook they will burn underneath. Makes 12.

Kcal per one muffin 140, carbs 3.75g, fiber 1.91g, Protein 4.8g, fat 11.91g, sugar 1.25g

 

 

 

Recipe 3 (0)

Spinach and feta coconut flour muffins

Ingredients

1/2 Cup Coconut flour

1 tsp Gluten free Baking powder

1 tsp garlic powder

1/2 tsp dried thyme

Pinch Salt and pepper to your liking

1/4 cup Water

1/4 cup Avocado Oil or MCT oil or Olive oil

150g low sodium goat or cow feta crumbled

1/2 cup wilted Spinach (steam) or frozen

6 pitted dry black olives chopped

1/4 cup Fresh basil chopped

1/2 small tomato diced

4 x large Eggs

Instructions

Preheat oven 200 degrees C

Sieve and mix all dry ingredients, make sure it is thoroughly mixed.  In a seperate bowl, mix together all wet ingredients.  Add all wet ingredients to dry ingredients.  If it looks too dry, (ingredients should stick together), add more water or a mix of oil and water, must not be runny, rather firm when spooning mixture into paper cup cake moulds, I put mine in my silicone cupcake holder.  Coconut flour tends to absorb a lot of liquid and become very dry very quickly.

Bake for 20-25 minutes or until golden brown and scewer comes out clean, if you over cook they will burn underneath. Makes 12.

Kcal per one muffin 140, carbs 3.75g, fiber 1.91g, Protein 4.8g, fat 11.91g, sugar 1.25g

 

 

 

22 Nov / 2015

Recipe 2

Write By: Belinda Published In: ROOT Hits: 223 Comment: 0

Slow cooked Oxtail and cauliflour mash

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22 Nov / 2015

Recipe 3

Write By: Belinda Published In: ROOT Hits: 207 Comment: 0

Spinach and feta coconut flour muffins

 

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15 Oct / 2016

Aubergine

Write By: Belinda Published In: ROOT Hits: 100 Comment: 0

Before

After

This Aubergine is absolutely delish, tastes better than pizza and is all natural and filling. You would never expect Aubergine to taste so good that you can't stop eating it.

 

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14 Oct / 2016

Bel`s Natural Skin Balm

Write By: Belinda Published In: ROOT Hits: 261 Comment: 0
Bel's Natural skin Balm
100% natural
hand made in New Zealand. 
For External use only:
Eczema, Psoriasis, scars, 
fine lines and wrinkles, 
dry chapped skin. 
Contains: Kawakawa, Manuka, 
Grapeseed Oil, 
NZ Organic Bees wax. 100ml 

Shipping overseas can be arranged, 
please enquire. 

Keep in cool dry place. 

Orders in large volumes available.
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