Recipes

Pumpkin Pie

Crust

1 cup Ground Almonds
3 Tbsp Coconut Oil
1 Egg

Pie Filling
2 cups pumpkin puree
3 Eggs
Xylitol to taste (I used ¼ cup)
2 tsps cinammon
½ tsp each of  Ground Ginger, Nutmeg, Mixed Spice
2 tsp Vanilla Essence

Mix all crust ingredients together in a bowl to form a dough. Press into a greased (with coconut oil) flan dish and put in the oven at about 180 until just beginning to turn brown.
Mix all pie filling ingredients together and pulse in the blender. Pour over cooked crust and bake for about an hour until centre of the pie is set.
Delicious with coconut milk poured over !

                                        

Buckwheat Blinis

3oz Buckwheat Flour                                               

1tsp Baking Powder

Salt & Pepper

5 fl oz Almond Milk

1tsp mustard powder

A few chopped chives

2 Egg whites whisked to stiff peaks

Combine the first six ingredients and beat well. Fold in Egg Whites and then fry in a hot pan with a little coconut oil.  These are great topped with bacon and egg or spread with almond butter or homemade baked beans or.....   so many possibilities.

Sweet Potato and Bacon Hash

1 Sweet Potato, peeled and diced

1 Courgette, chopped

1 Onion, peeled and diced

4 Rashers Bacon, chopped 

1 Large Sweet Pepper, deseeded and chopped

Coconut Oil for frying

Fry the bacon in about 2 tbsp coconut oil. When crispy, place into a dish and set aside for a few mins. Add the sweet potato to the pan with ½ cup of water cover with a lid and steam for about 5 mins. Drain any excess water and add back in the bacon and oil. Add remaining ingredients and braize over a medium heat for about 20 mins until vegetables are soft. Serve with salad for a satisfying healthy lunch.

Blueberry Muffins

2½ cups ground almonds
½ tsp baking powder
½ tsp salt
4 tbsp xylitol
¼ cup coconut oil
2 tsp vanilla essence
3 large eggs
1 cup blueberries

Mix the first 4 ingredients together in a large bowl. Mix the wet ingredients in a separate bowl. Combine the two and stir in the blueberries. Place in muffin cases (I use the silicon ones) and bake at about 180 for about 15-20 mins or until just turning brown. These cakes are best stored in the fridge.

Fluffy Coconut Pancakes

These pancakes are so light and fluffy, a favourite topped with coconut milk yoghurt, blueberries and chopped almonds. 

4 Eggs
2 tsps Vanilla Essence
1 ½ Cups Coconut Milk
1 tsp Baking Powder
2 tsp Xylitol

¼ tsp Salt

½ Cup Coconut Flour

Coconut Oil for Frying

Beat eggs in a large bowl. Mix in coconut milk, baking powder, xylitol, salt and vanilla essence. Add coconut flour and beat until there are no lumps. Leave to stand for a few minutes until mixture has thickened.

Cook in pan over medium heat, about 1 tbsp of mixture per pancake. Cook about 3 mins each side or until golden brown. Makes about 9 pancakes.

Coconut Bread

5 Eggs

½ Cup Coconut Flour

½  Cup Buckwheat Flour

½ Cup Coconut Milk

2 Tbsp Coconut Oil

3 Tbsps Mixed Seeds

1 tsp Baking Powder

Beat eggs in a large bowl. Still beating add in the milk and oil, Add remaining ingredients and whisk until there are no more lumps. Put into a loaf tin and bake for approx 25 mins.

Loads more recipes on the way!