Super Moist Banting Chocolate Cake [Vegan, Paleo. Banting Cake, Heba Pap, Chocolate Cake, Cacao Recipes, Egg-less/No-Egg]

So I adopted this recipe from a previous creation which was my egg-less chocolate cup cakes. The beauty of this cake is that it is naturally free from eggs, dairy and sugar. Check out the original recipe here: No-EggChoc Nut Cupcakes

super moist bantng/gluten-free chocolate cake

Ingredients:

Makes one standard 20 cm cake

For the sponge:

1/2 Cup Almond Flour

1 Cup Macadamia Flour

1/2 Cup Heba Pap (OR Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax)

1/4 teaspoon baking powder

1 Tablespoon Apple Cider Vinegar

250ml Cream (coconut cream or fresh cream)

125ml of hot water

2 Tablespoons Gelatine (our egg substitute)*

1/4 Cup Erythitol

1/2 Teaspoon Vanilla Powder

1/4 Cup Raw Cacao

*Vegans can substitute the gelatin with Agar agar. Check this link for other substitutes: Vegan Substitutes for Gelatine

Cream/Icing:

1 Tin of coconut cream (refrigerated then cream scooped out) OR 250ml of double thick cream

4 Tablespoons of Raw Cacao

6 Blocks of sugar-free dark chocolate

2 Tablespoons of Honey/Date paste OR  sweetener of your choice

0.5 cup of crushed pecan nuts

Method:

Preparation: 15 Minutes

Baking: 25 Minutes

Total: 40 Minutes 

Mix all the dry ingredients in a bowl then add then add the cream and hot water. Mix well till properly incorporated. Spoon into cup cake paper cups placed in a muffin tin. Place 1 teaspoon of nut butter in the center of each cup cake. Place in a pre-heated oven and bake for 25 minutes at 180 degrees celcius. Remove from the oven and allow to cool.

Cream/Icing:

Whip the cream until stiff then add the honey or sweetener of your choice. Melt the chocolate in a pot then add it to the cream and mix well. Using a spatula, cover the cake then sprinkle the nuts on top.

super moist banting/gluten-free chocolate cake

Voila!

Chicken Liver Pate [Banting Friendly, Paleo, Gluten-free, Budget Friendly]

Perfect for snacking on some seed crackers and packed with nutrients. Simply cook your chicken livers as normal then blend!

Chicken Liver Pate

Ingredients:

500g of fresh free range chicken livers (chopped)

2 Tablespoons of coconut oil or butter or ghee

0.5 teaspoon of turmeric

0.5 onion grated or finely chopped

2 small grated tomatoes

1 teaspoon garam masala

1 Teaspoon of ground garlic or garlic flakes

0.5 Teaspoon of ground ginger or ginger powder

0.5 teaspoon paprika

0.5 teaspoon salt

0.5 teaspoon pepper

2 Tablespoons of tomato paste

1 teaspoon of ground parsley

2 Tablespoons of butter for topping

2 sprigs of thyme

Method:

10 Minutes 

Heat a pan over high heat and add the onions. Fry till the onions are translucent. Add the chicken livers and fry till there is no blood or till they are lightly brown. Add the garlic, ginger, paprika and masala and mix well. Lower the heat then add the tomato paste, grated tomato, parsley, turmeric, salt and pepper. Simmer for 5 Minutes. Remove from the heat and allow it to cool. Add to a blender and blend till soft and smooth – you may add a little cream or coconut oil if it is too thick. Place in a container and top up with some thyme and butter to preserve.

Pack it for your next picnic or snack 😉

Enjoy

Slow Cooked Lamb [Sunday Lunch Ideas, Low Carb, Gluten-Free, Banting, Healthy Sunday Lunch]

Nothing beats a slow cooked lamb that simply falls off the bone. This dish is perfect for a dinner or a Sunday lunch where you want to fill up your guests with a delicious yet effort-less meal.

Ingredients:

Serves 6

1.5 kg Stewing Lamb

1 Large onion (roughly chopped)

4 sprigs of fresh origanum OR 2 teaspoons of dried origanum

3 sprigs of fresh  Thyme OR 2 Teaspoons dried thyme

Paprika

Himalayan Salt

Black Pepper

2 teaspoons dried Chillie flakes

2 Cups of crushed tomatoes (you can blend them or buy them already crushed)

6 Tablespoons of thick cream

1 Cup water

2 sprigs of rosemary OR 1 tablespoon of dried rosemary

3 sprigs of fresh parlsey OR 1 tablespoon of dried parsley

100g Chopped Spinach

100g Sliced cabbage

3 Tablespoons tomato paste

Method:

4 Hours

Pre-heat the oven to 180 Degrees Celcius. Arrange the lamb on a baking tray and sprinkle with some salt, pepper, dried chillies and some fresh origanum and thyme. Place in the oven and roast for 45 Minutes.

Remove from the oven and place in a slow cooker or large pot. Add the cream, crushed tomatoes, parsley, rosemary, water, salt and pepper. Cook for 3 hours on high in a slow cooker OR in a normal pot over low heat. After 2 hours: Add the spinach, tomato paste and cabbage and continue cooking till the three hours is up.

Serve with some crusty bread or roast vegetables.

Enjoy 🙂

Slow Cooked Lamb

30-Minute No-Egg ChocNut CupCakes [Paleo, Banting, Gluten-Free, Vegan Friendly]

These cupcakes are literally melt-in-your-mouth and they are 100% egg free. Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax. The results will be slightly different but just as yummy.

Ingredients: Makes 12 cup cakes

1/2 Cup Almond Flour

1 Cup Macadamia Flour

1/2 Cup Heba Pap (OR Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax)

1/4 teaspoon baking powder

1 Tablespoon Apple Cider Vinegar

2 Tablespoons Gelatine (our egg substitute)*

1/4 Cup Erythitol

250ml Cream (coconut cream or fresh cream)

125ml of hot water

1/2 Teaspoon Vanilla Powder

1/4 Cup Raw Cacao

1 Cup of Hot Water

1/2 Cup of Fresh Cream or Coconut Cream

Nut Butter of your choice

*Vegans can substitute the gelatin with Agar agar. Check this link for other substitutes: http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478

Method:

5 Minutes to mix

25 Minutes to Bake

Total Time: 30 Minutes

Mix all the dry ingredients in a bowl then add then add the cream and hot water. Mix well till properly incorporated. Spoon into cup cake paper cups placed in a muffin tin. Place 1 teaspoon of nut butter in the center of each cup cake. Place in a pre-heated oven and bake for 25 minutes at 180 degrees celcius. Remove from the oven and allow to cool.

For the Cream: 

Mix half a cup of cream, 1/4 cup of erythritol icing and 4 tablespoons of raw cacao. Place a dollop of each on top of the cup cake.

Paleo Choc Nut Cup Cakes

Bon apetit!

Heba Pap Fish Cakes [Gluten-Free, Paleo, Banting, Low Carb, LCHF]

Fish cakes make for a very quick and easy dinner that is budget friendly. I used Heba Pap to Bind these, if you can’t get hold of the product then add two eggs and 30ml of coconut flour.

Ingredients:

Makes 8 fish Cakes

1 tin of middle cut OR 1 tin pilchards in tomato sauce

3 Tablespoons tomato paste (use tomato paste if using fish in water – if the fish is in tomato sauce already skip the tomato paste)

Half onion, chopped finely and fried in coconut oil till translucent

1 teaspoon crushed garlic

0.5 teaspoon ginger

0.5 teaspoon paprika

0.5 teaspoon thyme

0.5 teaspoon oregano

0.25 teaspoon salt

0.5 teaspoon crushed black pepper

4 Table Spoons Heba Pap

2 Tablespoons coconut oil or ghee

Method

15 Minutes

In a bowl mix the following: fish along with the tomato sauce or tomato paste, onion, garlic, ginger,paprika, thyme, oregano, salt, pepper and heba pap. Mix well using a spoon then spoon into your hand and shape into small cakes. Fry in some coconut oil over medium heat until nicely browned. Enjoy with vegetables or salad of your choice.

paleo fish cakes

 

15 Minute Prawn and Zucchini Stir Fry [Paleo, Gluten-Free, Banting, Low Carb]

So it’s Spring here in South Africa and I have been working on my Spring Edition meals. This is one of them 🙂

Ingredients:

350g prawns (defrosted or fresh – de-veined)

350g zucchini spirals

2 tablespoons ghee

1 tablespoon crushed garlic

Half red pepper (sliced)

Half red onion (chopped)

2 tablespoons tomato paste

30ml coconut milk or water

Salt

Pepper

1 tablespoon chilli flakes

0.5 teaspoon ground ginger

1 teaspoon thyme

Method:

15 Minutes (I kid you not)

Heat a pan over high heat and add ghee. Then add the onion and fry till translucent. Add the garlic, red pepper and ginger – fry for 5 minutes. Add the zucchini and the prawns and fry for a further 3 minutes. Add the chilli flakes, thyme, water/coconut milk and tomato paste. Lower the heat and allow to simmer for 4 minutes. Serve with some sliced lemons.

prawn and zucchini stir fry

Enjoy 🙂

 

Banting/Paleo Wraps with Sweet Chilli Chicken [low carb, lchf, gluten-free]

In the mood for a wrap? Try this quick recipe and use as a base for a pizza, use them as flat bread or as a quick wrap.

Ingredients: Makes 4-5 thin wraps or 3 thicker ones

2 Tablespoons Ghee (melted)

2 Tablespoons flax powder

3 Tablespoons heba pap (you can substitute heba with 50/50 coconut flour and sunflower seed flower but the taste and consistence won’t be exactly the same)

2 Tablespoons almond flour

2 Tablespoons chia goo (chia seeds soaked in water till they become jelly-like)

120ml hot water

2 Large eggs

2 Teaspoons erythritol

0.5 teaspoon bicarbonate of soda/baking soda

Coconut oil (for frying)

Method:

Mixing: 5 Minutes

Frying: 15 Minutes

Total Cooking Time: 20 Minutes

Mix all the dry ingredients in a bowl. Form a well in the middle then add all the wet ingredients – consistency should be wet but thick (like a slightly thick pancake mix. Add a little bit more water if it is too thick). Mix thoroughly then heat up some coconut oil in a pan. Use a spoon or pour the mixture into the pan – heat must be medium to hot but not very hot. Fry both sides for about 4 minutes each or until done. Remove from the pan using a flat spoon and allow to cool.

Sweet Chilli Chicken:

Fry two cubed chicken breasts and 0.5 teaspoon crushed garlic in 2 tablespoons of ghee. Add 2 teaspoons each of turmeric and cayenne pepper. Add salt to taste. Add half a sliced sweet red pepper (parlemo, pimento or normal red pepper). Add half a teaspoon grated nutmeg and 3 tablespoons of erythritol. Lower the heat and sprinkle with some rosemary. Spoon onto your wrap over a bed of wild rocket. Drizzle with some carb smart sweet chilli sauce and enjoy 🙂

Banting wrap with sweet chilli chicken

Paleo and Banting Friendly Chicken Nuggets [heba pap recipe, lchf, low carb, gluten-free]

It took me not more than 30 minutes to whip these up and they are absolutely divine. You’d never say that they are so healthy ;-). This recipe can also double up as a coating for fried chicken. Eating clean has never felt soooo good.

low carb chicken nuggets

Ingredients (makes about 4 cups worth)

2 Large chicken breasts or 4 small chicken breasts (cubed)

2/3 cup heba pap (if you don’t have any just use some coconut flour – taste will be slightly different)

1 cup sunflower seed flour

60ml desiccated coconut

1.5 teaspoons bicarbonate of soda/baking soda

0.5 teaspoon himalayan salt

1 teaspoon cayenne pepper

2 large eggs

Method:

5 Minutes to mix

20 Minutes to fry

Total: 25 Minutes

Heat up some coconut oil in a pan (3 tablespoons)

In a bowl mix all the dry ingredients together. In a separate bowl beat the eggs then dip the chicken into the eggs till fully coated. Then place in  the dry ingredients and coat fully. Carefully drop the raw nuggets into the hot coconut oil and fry for 5 minutes on each side. Remove from the oil and allow to drain on paper towels. Enjoy with a baby spinach and green beans salad.

Salad:

Fry a few green beans in the leftover coconut oil with some salt and a teaspoon of garlic. Serve on a bed of baby spinach with thinly sliced red onion.

It is that easy 😀

paleo and banting chicken nuggets

Coconut Clusters [paleo, banting, dairy-free, sweet treat, lchf, fat bombs]

These clusters are super quick to make and taste really divine. The kids will love them and they make a healthy treat.

Ingredients:

3 Tablespoons of coconut oil

1 Tablespoon raw cacoa powder

5 Tablespoons dessicated coconut

2 Tablespoons macadamia flour

1 Tablespoon of ceylon cinnamon/normal cinnamon

1 Tablespoon erythritol/xylitol

1 Tablespoon erythritol icing dust

2 Tablespoons heba pap or use half and half coconut flour and almond flour

Method:

Melt the coconut oil over medium heat in a pan. Add the rest of the ingredients except for the icing dust. Mix well then spoon small amounts on to a greased dish.

Place in a freezer for 30 minutes to set. Remove and dust with some erythritol icing powder.

NB: Store them in the refrigerator

Don’t eat too many, they are so rich and divine.

#coconut #sweettreat #hebapap #banting #paleo

Heba bread rolls [wors roll, paleo bread, paleo,banting, lchf, gluten-free, dairy-free]

Boerewors rolls are a South African favourite and really quite a simple meal: simply a sausage inside a long bread roll. These paleo friendly rolls made with Heba Pap (mix of coconut flour, sunflower seeds, psyllium husk, xantham gum, flax seeds and Himalayan salt that comes ready mixed in a packet) makes excellent boere rolls that are clean and tasty with a bready feel.

Ingredients: (makes 6 small rolls or 2 large rolls – 1 is quite filling)

250ml heba

2 extra large eggs

1 teaspoon baking powder

0.5 teaspoon bicarbonate of soda

1 tablespoon apple cider vinegar

3/4 cup boiling water

Method:

5 Minutes to mix

45 Minutes to bake

Total: 50 Minutes

Mix the dry ingredients in a bowl. Then add eggs and mix well. Add the boiling water and mix thoroughly. Form into desires shape and place on baking paper or a baking dish sprinkled with coconut flour. Place in a pre-heated oven at 180 degrees Celsius and bake for 45 minutes or until done. If doubtful place in the microwave for a further 2 minutes and allow to cool.

How to make your own Boeri rolls

– clean sausage or boerewors

– chopped avocado

– 1sliced tomato

– fresh wild rocket

– Caramelised onions (Thinly slice 1 large onion and then fry it in coconut oil till slightly browned. Add 2 teaspoons ground ginger and cook on a low heat till browned)

– cheese (optional)

– hot sauce

– bread roll

Bon apetit!