¾ cup rolled oats
⅔ cup desiccated coconut
½ cup Medjool dates, pitted
¼ cup macadamia nuts
2 Tbs water
1½ cup bananas, chopped
½ large avocado
3 Medjool dates, pitted
6 dried prunes, pitted
2 Tbs sugar-free peanut butter + extra
2 Tbs coconut oil, melted
1 Tbs cocoa powder
- 350g streaky bacon
- 300g spinach, steamed and well drained.
- 6 large eggs
- 1 ½ wheels feta cheese, crumbled
- freshly ground black pepper to taste
- Preheat oven to 230 °C.
- Grease and line a muffin tray, a 6 tart tin (not loose bottom) or 6 ramekins with tightly arranged streaky bacon to form 6 bacon nests/baskets.
- Roast in the oven for 20 – 25 minutes or until the bacon is 95% cooked with crispy edges. The bacon may curl and buckle a bit when baked, don’t worry! When you add the filling the shape will be retained.
- Make sure all the liquid is squeezed out of the steamed spinach and roughly chop.
- Sprinkle the bacon nests with feta and spinach then crack and whole egg into each one.
- Sprinkle with black pepper and bake for a further 6-8 minutes or until the egg is set to your liking. Some of the egg may leak through the bacon, this is perfect!
- Carefully use a palette knife to remove from the tray and serve immediately.
Tip: Lovely served at room temperature or chilled for the lunchbox or picnic. Just make sure the egg yolk is cooked through to prevent a mess.
With chorizo, garlic and lemon dressing
Servings : 4
1/4 cup olive oil
1 chilli, deseeded and thinly sliced
2 cloves garlic, crushed
4 fresh tomatoes, deseeded and chopped
100 g chorizo, thinly sliced
juice of 2 lemons
salt and freshly ground pepper
10 g parsley, roughly chopped
1.5 kg prawns, de-veined and butterflied
lemon wedges for serving
Heat 1 tablespoon of oil in a frying pan and sauté chilli, garlic, tomatoes and chorizo together for a few minutes until tomatoes just begin to soften.
Add lemon juice, remaining oil and season with salt and pepper.
Remove from heat and add chopped parsley.
Drizzle prawns with a little oil and season with salt and pepper.
Grill prawns over hot coals or on a grill pan for a few minutes until the shells turn pink and fish is just cooked.
Serve immediately with lemon wedges and the chorizo dressing.
Recipe reprinted with permission of Source Food.
- Berry coulis:
- 250 ml mixed frozen berries
- 80 ml xylitol granules
- 15 ml water
- Cheesecake layer:
- 80 ml water
- 80 ml xylitol granules
- 5 ml lemon juice
- 5 ml vanilla essence
- 250 ml plain double cream yoghurt
- 180 g plain cream cheese, at room temperature
- Nutty layer:
- 30 ml raw cashews, chopped
- 30 ml toasted flakes
- 30 ml desiccated coconut
- 15 ml xylitol granules
- 5 ml cocoa powder
For the berry coulis, place the berries, xylitol and water in a small saucepan and simmer for 5 minutes. Press down on the berries with a spoon to crush them slightly and allow to cool.
For the cheesecake layer, heat the water, xylitol, lemon juice and vanilla in a saucepan for 2 minutes until melted. Remove from the heat and allow to cool for 5 minutes. Combine with the yoghurt and cream cheese and whisk with an electric whisk until smooth.
For the nutty layer, stir everything together. Add ¼ cup of the cheesecake mixture and stir until combined.
To assemble, divide the berry coulis between 8 large popsicle moulds. Top it off with the cream cheese mixture, leaving about a 1cm gap at the top of each mould. Use a skewer to lightly swirl the berry coulis and cheesecake mixture together in each mould. Top each one off with a layer of the nutty mixture. Add wooden popsicle sticks and freeze for at least 6 hours or overnight. Check on the wooden popsicle sticks after 1 hour of freezing time to make sure they are still centered and standing up straight. Adjust if needed.
Tip: Frozen berries give the best colour, but fresh berries can be used.
Healthy low carb cheat
• 1 heaped Tbsp chia seeds
• 1 x 400 g can coconut milk
• 2 Tbs coconut oil
• 2 Tbs raw cacao powder
• 3 Tbs maple syrup (or honey or rice malt syrup)
• ½ tsp instant espresso powder dissolved in 1 tsp warm water (optional)
• ½ tsp ground cinnamon (optional)
• ¼ cup finely chopped roasted hazelnuts
• fresh raspberries (optional)
• Grind the chia seeds roughly in a pestle and mortar.
• Add the chia seeds and all of the remaining ingredients to a mixing bowl, whisk until smooth and then divide between four small serving glasses or pretty cups.
• Leave to set in the fridge for at least 3 hours, or until serving.
• Garnish with roasted hazelnuts and fresh raspberries.
- 250 ml almond flower
- 125ml coconut flour
- 125ml xylitol
- 1tsp baking powder
- 6 large eggs
- 1 cup double cream yoghurt
- 80ml sunflower oil
- 60ml milk
- 1tsp vanilla essence
- pinch salt
- 8 strawberries
- 1Tbs xylitol
- To Serve:
- ½ cup cream
- 1tsp xylitol
- seeds from ½ vanilla pod
- 40g slivered almonds
- mint leaves – to granish
- For the cake, preheat the oven to 170°C.
- Line a 22cm loose-bottom cake tin with baking paper.
- Stir the almond flour, coconut flour, xylitol and baking powder together in a large mixing bowl.
- Combine the eggs, yoghurt, oil, milk, vanilla essence and salt in another mixing bowl and whisk until smooth.
- Whisk the wet mixture in with the dry mixture.
- Pour the cake batter in the prepared cake tin and bake for 30 minutes or until a cake tester comes out clean when inserted.
- Allow the cake to cool in the tin for 15 minutes before transferring to a cooling rack.
- For the roasted strawberries, pre heat the oven to 190°C.
- Arrange the strawberries in a baking dish and sprinkle the xylitol on top.
- Roast for 20 minutes and allow to cool.
- To serve, whip the cream, xylitol and vanilla seeds together until stiff.
- Spread this over the cake, scatter the almonds on top and cut into 8 portions.
- Place a roasted strawberry on each portion and garnish with mint, if preferred.
To turn this cake mixture into cupcakes, simply divide the batter between a muffin tin lined with 12 cupcake liners and bake 12-15 minutes.