Sugar free, no bake crunchie biscuits
August 4, 2015
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.
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.
- 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.
- 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.
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)
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!
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. Â The longer you bake the less gooey the middle will be.
Diabetic and gluten friendly pizza base!
March 4, 2013
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. Â 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. Â 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.
Enjoy!
Oh… Apparently you can make a cauliflour base too! Â That is next on my list to try!