Paul asked me if I could make him some sugar free crunchie biscuits and I found this recipe online. As usual, I’ve made some changes because of the ingredients I had on hand differed slightly. They don’t look as pretty as the originals but they are yummy.

Ingredients

  • 1 cup ground quick oats
  • 1 cup unground quick oats
  • 50g ground walnuts
  • 100g chopped raisins
  • 50ml canola oil (if I had coconut oil I would definitely have used that rather)
  • 6 tablespoons honey

Method

  • Mix both cups of oats, walnuts and raisins together.
  • In a pan or microwave, melt the oil and honey on low heat.
  • Add liquid to dry ingredients and mix well.
  • Spread into a greased tray and refrigerate for 2 hours.
  • Cut into squares (I only had a round tray so mine will be a bit non-squarish) and enjoy with a cuppa.

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Shakshuka

August 2, 2015

On Thursday I was given a bag of tomatoes. They were almost too ripe.

I asked online for some suggestions of what to do with them and shakshuka jumped out at me. I love shakshuka. Its one of my favourite Israeli dishes. And its an all in one pan cook and serve recipe so very little washing up!

Ingredients

  • Oil for frying
  • 1 x onion, diced
  • 1 x red pepper, diced
  • 8 x tomatos, diced
  • Garlic
  • Spices (usually cayenne pepper or something a little spicy)
  • Salt and pepper, to taste
  • 6 x eggs

Method

  • Heat the oil in a large, heavy pan. You can split the ingredients into two smaller pans if you want to serve the shakshuka in personal servings.
  • Throw in the onion and saute until golden.
  • Add the red pepper and simmer for 5 minutes.
  • Add the tomato and garlic and stir until its all mixed together. Simmer on medium heat for 10 minutes or until the mixture starts to reduce.

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  • Add the spices, salt and pepper to taste.
  • Now the fun part, crack the eggs directly on top of the tomato mixture, making sure they are evenly spaced.

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  • Cover and simmer until the eggs are done to your tastes, less time for runny eggs, more time for hard eggs.
  • Serve directly from the pan with a side of fresh white bread to mop up the sauce.
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I served mine on a plate because it looked pretty 😉

Free* Banana Bread

April 5, 2015

*Free from eggs, gluten, milk, sugar.

So its Pesach, that means no flour and since Paul is diabetic I cant use sugar either.

I found {this} recipe on a FB food forum and I have tweeked it a little to suit us.

Ingredients

  • 1 large bunch of (over)ripe bananas
  • 2 cups chopped walnuts (I bought walnuts in their shells, my kids said they are not REAL if they are already shelled, I dont have a nut cracker, I improvised with a heavy bottomed pan and went all HULK SMASH on the poor walnuts, it was fun!)
  • 2 cups potato flour
  • 1 cup chopped dates
  • pinch of salt (I forgot about the salt, oh well)

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Method

  • Peel and mash the bananas.
  • Chop up your shelled walnuts, I blitzed them in a small food processor.
  • Pit your dates and cut or shred them into small pieces.
  • Add bananas, potato flour, walnuts, dates and salt in a bowl.
  • Mix until just combined.
  • Place in an appropriate sized loaf tin.
  • Bake for 35-40 minutes at 180ºC
  • Enjoy hot with butter slathered on!

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Chocolate fudge cake

June 30, 2013

Holy moly!

This is the second time I have made this cake and it is phenomonawesome!

Ingredients

  • ½ cup margerine, softened
  • 2 cups sugar (I used a sugar replacement so this is supposedly diabetic friendly)
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ cup cocoa
  • 2 ¼ cups flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups water
  • 1 box chocolate chips (the original recipe didnt have this but I thought, what the hell, I have them, lets see what happens)

Method

  • Heat oven to 180°C.
  • Cream marge and sugar.
  • Add eggs and vanilla and beat well.
  • Add cocoa and baking powder and salt, mix.
  • Add half a cup of water, mix.
  • Add 1 cup flour, mix.
  • Add half a cup water, mix.
  • Add 1 cup flour, mix.
  • Add remaining water and flour and mix well.
  • Add in the choc chips and combine gently.
  • Pour into a greased large springform tin.
  • Bake for 30 – 40 minutes.  The longer you bake the less gooey the middle will be.

 

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So since Paul was diagosed as diabetic I have been searching for interesting recipes that are diabetic friendly.

We, as a family LOVE pizza and unfortunately pizza bases are a no no for Paul.

I found this recipe on Pinterest over here and decided it sounded yummy.  I adjusted the recipe to make 2 bases.

Ingredients

  • 4 cups raw spinach leaves (I used young spinach from Woolies)
  • 2 large eggs
  • 2 cups grated low fat cheese (again I used from Woolies)
  • Salt, pepper, seasoning to taste

Method

  • Heat oven to 180°C.
  • Blend spinach leaves until they look like baby food, this drastically reduces the volume of the spinach, I panicked but it was ok in the end.
  • Add eggs and blend.
  • Add in cheese and spices and blend until just combined.
  • The original recipe says that you HAVE to use parchment paper on your baking sheet/pizza pan because it sticks.  I didnt have any so I Spray & Cooked the shit out of my pans and it was absolutely fine, nothing stuck!
  • Once you have lined/sprayed your pan, pour half the mixture into the middle of the pan.
  • With the back of a spoon, slowly push down on the mixture so that it forms a thin, even circle on the pan,roughly the size of a medium pizza base.
  • Place the pan in the oven and bake for about 15/20 minutes or until the edges are brown and crisp.
  • Remove from the oven and add your tomato base, cheese and any toppings you like.
  • Return to the oven until the cheese has melted.
  • Remove from oven and cut into slices.

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Enjoy!

Oh… Apparently you can make a cauliflour base too!  That is next on my list to try!