As a lover of food, family and the company of good friends I often find myself entertaining for a mixed group of tastes and diets. I find that at times it is almost impossible to factor every one in.
How ever i have also found that this combo is always a winner and can be done as a vegan option with very little alteration to the ingredients. So i hope you enjoy these delightful dishes in the company of your family and friends this winter.
*Remember that all your Banting breads and luxury brownies can be purchased directly from the selfiebanting.blogspot.com website I will be posting all details A.S.A.P.
Banting Bread
ingredients
1/4 cup coconut flour, sifted
1/3 cup almonds (ground up to flour like consistency)
1/3 cup sunflower seeds (ground up to flour like consistency)
1 cup ground flaxseed
3 teaspoons baking powder
1+1/3 teaspoons bicarb
1 teaspoon sea salt
1/4 cup xylitol
4/5 large eggs (needs to equal 1 cup of eggs)
1/2 cup full fat yoghurt
1/3 cup milk
2 tablespoons olive oil
1/2 teaspoon apple cider vinegar
pinch of salt and a sprinkle of seeds for top
1/3 cup almonds (ground up to flour like consistency)
1/3 cup sunflower seeds (ground up to flour like consistency)
1 cup ground flaxseed
3 teaspoons baking powder
1+1/3 teaspoons bicarb
1 teaspoon sea salt
1/4 cup xylitol
4/5 large eggs (needs to equal 1 cup of eggs)
1/2 cup full fat yoghurt
1/3 cup milk
2 tablespoons olive oil
1/2 teaspoon apple cider vinegar
pinch of salt and a sprinkle of seeds for top
Directions
Preheat oven to 170*C.
Lightly spray loaf pan with oil.
In a medium bowl, mix first 8 dry ingredients together with a whisk to help break up any lumps.
In a small bowl, beat eggs, yoghurt, milk and olive oil together; stir in vinegar.
Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.
Scoop dough into greased loaf pan.
Top dough with some seeds and salt
Bake for 55 minutes (lightly cover with foil if top browns too quickly)
Let sit in pan for 5 minutes; remove and cool completely on a wire rack.
Slice using a bread knife or sharp serrated knife.
Lightly spray loaf pan with oil.
In a medium bowl, mix first 8 dry ingredients together with a whisk to help break up any lumps.
In a small bowl, beat eggs, yoghurt, milk and olive oil together; stir in vinegar.
Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.
Scoop dough into greased loaf pan.
Top dough with some seeds and salt
Bake for 55 minutes (lightly cover with foil if top browns too quickly)
Let sit in pan for 5 minutes; remove and cool completely on a wire rack.
Slice using a bread knife or sharp serrated knife.
Spicy courgette hummus
ingredients
400gsm courgettes (cut into chunks)
2 cloves of garlic
olive oil
salt
1/2 pack of washed coriander
jalapenos (quantity dependant on your preferred spiciness)
60ml lemon juice
60ml olive oil
2T tahini
2 cloves of garlic
olive oil
salt
1/2 pack of washed coriander
jalapenos (quantity dependant on your preferred spiciness)
60ml lemon juice
60ml olive oil
2T tahini
Directions
Preheat oven to 200*
Toss the courgettes and garlic in the olive oil and salt
Pop them in a roasting tray and roast for about 30-40 minutes (until they are all mushy)
Remove the garlic from their skins
Add garlic, courgettes, lemon juice, olive oil, tahini, coriander and jalapenos to blender and blitz until smooth
Toss the courgettes and garlic in the olive oil and salt
Pop them in a roasting tray and roast for about 30-40 minutes (until they are all mushy)
Remove the garlic from their skins
Add garlic, courgettes, lemon juice, olive oil, tahini, coriander and jalapenos to blender and blitz until smooth
Banting enchiladas
ingredients for the “enchilada wraps” (serves 2)
4 egg whites
2t coconut milk
2t coconut milk
directions for the wraps
Beat the egg whites with the coconut milk
Heat a frying pan to medium/hot
Pour 1/4 the mixture into the pan and swirl around until it is coating the bottom of the pan
Put a lid on the pan, and let it cook for about 1 minute
Lift out with a spatula
Heat a frying pan to medium/hot
Pour 1/4 the mixture into the pan and swirl around until it is coating the bottom of the pan
Put a lid on the pan, and let it cook for about 1 minute
Lift out with a spatula
ingredients for the enchilada sauce
2 chicken breasts, seasoned
1 tin chilli tomatoes (or normal tomatoes if you prefer)
1t honey
1T cajun spice
salt and pepper
few drops of smoked tabasco
olive oil / coconut oil
1 tin chilli tomatoes (or normal tomatoes if you prefer)
1t honey
1T cajun spice
salt and pepper
few drops of smoked tabasco
olive oil / coconut oil
directions for the sauce
Heat a pan to medium/hot and fry the chicken in a little olive oil/coconut oil for about a minute per side (just to brown it a bit)
Add the tomatoes, honey, tabasco and cajun spice
Reduce heat to medium and put the lid on and leave to simmer for about 15 minutes (just check your chicken is cooked)
Remove chicken from the sauce and shred it between 2 forks
Mix the shredded chicken with the sauce
Fill the wraps with your enchilada chicken mix, top with fresh guacamole, jalapenos and a little more enchilada sauce
*Because I am dairy free at the moment I made cashew nut sour cream by blending 1 cup of soaked (for 4 hours) and drained cashews with 1/3 cup water, 1t lemon juice and 1t honey
Add the tomatoes, honey, tabasco and cajun spice
Reduce heat to medium and put the lid on and leave to simmer for about 15 minutes (just check your chicken is cooked)
Remove chicken from the sauce and shred it between 2 forks
Mix the shredded chicken with the sauce
Fill the wraps with your enchilada chicken mix, top with fresh guacamole, jalapenos and a little more enchilada sauce
*Because I am dairy free at the moment I made cashew nut sour cream by blending 1 cup of soaked (for 4 hours) and drained cashews with 1/3 cup water, 1t lemon juice and 1t honey
chocolate brownies
1 cup almond flour
1/2 cup cocoa
3T xylitol
1t baking powder
1/2 t bicarb
1/2 cayenne pepper
3 eggs
100ml cream
60ml melted butter
Preheat the oven to 180*
mix all the dry ingredients together
stir in the wet ingredients spoon into cupcake dish
bake for 10-12 minutes
*All recipes taken from the Banting cookbook
No comments:
Post a Comment