Sugar free, no bake crunchie biscuits

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

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.

I served mine on a plate because it looked pretty 😉

Free* Banana Bread

*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

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.

 

 

Diabetic and gluten friendly pizza base!

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.

Enjoy!

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