1 ½ cups almonds, raw and unsalted
85gm coconut oil, melted
¼ cup Xylitol
4 peaches, skin removed, chopped small (you can substitute for fruit of choice, raspberries / blueberries/ nectarines/ apricots)
Preheat the oven to 180deg.
In your food processor, combine all ingredients, except the peaches. Blend the ingredients until they reach a paste like consistency. Use a spoon to evenly portion the frangipane into a muffin tin (about ½ way up the muffin tin).
Top each muffin with peaches and bake for 30 minutes.
1 tablespoon coconut oil
3 tablespoons green curry paste
125ml chicken stock
250ml coconut cream
4 kaffir lime leaves, torn
500g chicken breast fillets, cut into chunks
400g sweet potato, cut into chunks
Handful of green beans
1 tablespoon lime juice
Handful fresh basil leaves
3 green chillies, deseeded and sliced
Peel and chop the sweet potato, boil until cooked through, drain and set aside. Trim the green beans, set aside
Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside. In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.
Add the stock, coconut cream, and lime leaves, reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.
Add in the remaining ingredients and cook for a few more minutes.
To serve, top with the basil leaves and the chilli to taste.
Delicious with cauliflower rice
6 large tomatoes
1/2 cup extra virgin olive oil
1 garlic clove
1/2 cup fresh parsley
1/2 tsp sea salt
ground black pepper to taste
3/4 cup almond meal
2 tbsp soft goats cheese
Preheat oven to 210deg celcius
Add garlic, parsley, salt, pepper and olive oil to food processor. Blend until smooth
Core tomatoes, use a spoon to remove pulp and seeds
Place tomatoes in a lightly oiled 9in baking dish. Cover the bottom of each tomato by evenly distributing the pesto mix between the tomatoes.
Crack an egg into each tomato.
Season with salt and pepper.
Mix almond meal and goats cheese, creat crumble by rubbing the cheese meal mix between your fingers until a crumble forms. Evenly distribute on top of tomato egg cups.
Bake for approximately 20 mins
Chocolate covered Strawberries
It is simple, and just as decadent as it looks so snack wisely
The number it makes will depend on the size of your ice block tray. Ours turned out to be perfect for a single strawberry
200g Dark Chocolate - 70 - 80% we used 80% but 70 % is still good
8 strawberries fresh (simply how many until we ran out of chocolate)
Melt the dark chocolate, and spoon a tbsp into the base of the ice tray. Drop a strawberry in and then cover with chocolate
Repeat until you run out of chocolate
Put ice tray in the freezer for around 10-15mins.
Pop out of the tray... enjoy
Macros PER BITE for our 8 bites:
4 egg whites
170gm raspberries (fresh or defrosted frozen)
3tbsp of maple syrup
Preheat your oven to 200deg Celsius
puree raspberries in a blender, you can then strain the seeds or leave them, honestly I have done both, equally delicious, it is just smoother without the seeds
In a mixer, beat 4 egg whites until the thicken , and peaks start to form. Slowly add the maple syrup, the mix will be glossy with peaks
Fold to combine the puree and egg mix until even and consistent pink colour.
Spoon into the ramekins, ours are large ramekins so we made 4 large souffles.
Fill to the top and even the top surface with the back of a spatula
Place ramekins on a tray and bake in the bottom 1/3 of the oven.
Smaller std ramekins bake for 8-10 mins, larger ramekins like ours 12-15mins, or until souffle rises ~2cm from the rim
Serve immediately and enjoy!!
MACROS: Individual Souffle when makes 4
Fat: 1.6gms Carbs: 60.4gms Protein: 16.8gms
*note if you want to drop carb content - reduce the maple syrup
Hot Crossed Buns
250g butter (organic grass fed), cubed
6 eggs, separated
2 cups almond flour
1 cup coconut flour
½ cup maple syrup
2 tbsp cinnamon
1 tbsp nutmeg
1 tbsp all spice
½ cup choc bits
1/8 cup cocoa
¼ cup apricots
¼ cup chopped dried cranberries
Preheat oven to 180°C and line a tray with baking paper
In a large bowl combine butter, almond, coconut flour and spices. Use your hands to rub the butter into the flour mixture until it forms a crumbly mixture.
Add egg yolks and maple syrup and mix well.
(I split the mixture in half here to make both versions)
Add either Choc Mix or Fruit Mix (or split half half like I did) and mix well.
In a separate bowl whip egg whites until they form a fluffy consistency then fold the egg whites into the other mixture.
Softly roll the mixture into ball shapes and place into lined muffin pans
(TIP: Gloss with some egg white or milk so they are shiny when they are cooked)
To complete the Easter look, melt some butter with 100% cacao and save for the buns once they have cooled or just melt dark chocolate to make a cross on the top of your hot cross buns (or love hearts haha). If you want to avoid the chocolate make a cross shaped cut along the top about 2-3mm deep before baking.
Put in the oven for 45-60 minutes or until the buns are golden brown on the outside and quite firm to touch
Allow to cool slightly (ours didn’t last long “cooling” on a wire tray and then decorate with your chocolate.
2 tbsp extra virgin olive oil
2 cloves garlic, peeled and chopped
3 zucchinis, grated
sea salt and freshly ground pepper
10 basil leaves, shredded
1 tbsp unsalted butter
30gm goats cheese (optional)
Heat 1 tbsp oil in a frying pan over a medium heat. Add the garlic, then the grated zucchini, and season with sea salt. Cook for 6-8 minutes or until tender but not brown. Add the basil, then remove from the heat.
Break eggs into a bowl and beat lightly. Add the zucchini mix and season with salt and pepper.
Place large pan on a high heat and add 1 tbsp butter. As soon as browns, add the egg mix. Cook until set, pulling the sides back so all the egg cooks. Sprinkle the frittata with goats cheese and remove from the heat. (You can place quickly under the grill for a few minutes just to firm up the top of the frittata, and brown the cheese a little).
Slide the frittata onto a plate.
Drizzle the frittatas with olive oil, sprinkle with sea salt, add a grind of fresh pepper and serve.