Tag Archives: almonds

LCHF Coconut Granola

5 Jul

NNG fin2So I sat down to blog again and realised with a back to reality horror that the last time I blogged was NOVEMBER!!!!

In my defense a whole heap of stuff has happened since November.  I started an amazing  new job that is keeping me busy and,  on the odd occasion,  away from home – and it’s hard to blog from a hotel room.  I also started a new diet.  Some foodies have all the luck and are able to eat tons of yummies and still stay slim.  I am unfortunately not one of those foodies.

On a trip back to South Africa earlier this year I was introduced to Tim Noakes’s Real Meal Revolution – which is in essence a low carb, high fat diet – or as he would prefer – a low carb, high fat way of life.   The verdict – I’m hooked.  Weight has been coming off at a nice and steady pace, I don’t feel hungry or for that matter that I’m dieting AND I don’t miss carbs nearly as much as I thought I would.  I have had to make changes to the way I cook and that hampered the blogging, but I’ve had  a few successes and I’m back on track.

One thing that has been difficult has been for me is breakfasts.  Not weekend breakfasts when you have ample time to cook omelets and fry-ups and frittatas, but weekday breakfasts when you’re rushing out the door to beat the traffic. Yogurt works, but lets face it, it can be a bit tedious, so I’ve been playing around with carb free granola and I’ve finally found one I really like.

NG INGTo start take:

  • 90ml Coconut Oil
  • 100gms Dessicated Coconut
  • 100gms Pecan Nuts
  • 100gms Almonds
  • 100gms Macadamia Nuts
  • 50gms Sunflower Seeds
  • 50gms Pumpkin Seeds
  • 1 Tbsp Honey
  • Spices to Taste

NG SpicesA Note on the Spicing – you can use whatever spicing you happen to enjoy.  I’ve used cinnamon, nutmeg, ginger and cardamom.  I also like mine quite flavourful so I’ve used 2 tsp of cinnamon, 1 tsp of nutmeg and 1 tsp of ginger and then the seeds from 6 cardamom pods.

NG ProcessPreheat the oven to 160 °C  and line two baking sheets with parchment paper. Then process your nuts (not the seeds or the coconut) briefly until they are coarsely chopped.

NG MixedAdd the coarsely chopped nuts, seeds and coconut to a large bowl and mix well.

NG CardamonIf you’re using fresh spices – and if you’re not, give it a try as the flavours are SOOOOO much better – chop, grate and grind your spices.

NG PanIn a large pan (I used my wok) add the coconut oil, spices and the honey and heat over a low heat until the coconut oil has melted and the honey is runny.

NG CoatAdd the nut mixture and stir to coat it evenly in the oil and spice mix.

NG Baking Tray 2Spread the granola mix evenly out over the two trays and place them in the oven for 20-30 minutes until the nuts are golden and toasty, but keep an eye on them to make sure they don’t burn as this will make your granola quite bitter.

NG ToastedLeave the mix to cool to room temperature and store in an airtight container.

NG fin2

Add a dollop of yogurt, a sprinkle of blueberries and enjoy!


Mmmm Cookies

2 Feb

OM - finCookies are good for you.  No, Seriously they are! They make you smile and smiling boosts your immune system and lowers your blood pressure and it relieves stress.  Don’t believe me, look here .  The added benefits of these cookies is that they are also packed full of fruit, nuts and oats, so you see you have NO excuses for not making them.  These are also the best smelling cookies I have ever made, so if you ever need to fill the house with baking , this should be your go to recipe.

OM  - IngTo make 24 cookies take:

  • 1 cup almonds (or any nuts of your choice)
  • 100 gm of plain flour
  • 1 cup of sugar
  • 3 cups of rolled oats
  • 170 gm of butter
  • 1 egg
  • 1 cup of apricots (of any dried fruit of your choice)
  • 1 cup white chocolate chunks
  • 1/2 tsp baking soda
  • 1 tsp vanilla (essence, extract or paste)
  • a pinch of salt

OM - almondsPreheat the oven to 180°C.  Place the almonds on a baking tray and gently toast for about ten to fifteen minutes.  Allow them to cool slightly and then chop roughly into small chunks.  Toasted almonds have a much better flavour and will make a massive difference to the taste of your cookies.  While the nuts are toasting chop your apricots into raisin sized pieces.

om - creamNext cream your butter and sugar together until completely combined and fluffy. OM - vanilla

Add the egg and beat well and then add the vanilla and mix.  Scrape down the sides of your bowl and mix it again.

OM - flourAdd the baking soda and salt to the flour and fold into the butter mix. OM - oatsAdd the oats and mix well to combine. OM - chocolateThen add the toasted nuts, the apricots and the chocolate chunks and mix again.  I’m not going to lie to you, at this stage the best way to ensure everything is mixed in properly is to use your hands.

OM - ShapedOnce everything is mixed well, roll the mixture into balls about the size of a golf ball and then flatten them into cookie shapes on a lined baking tray.  If the cookie dough is being uncooperative, it helps to wet your hands with a splash of water.

OM - bakedBake in the preheated oven for fifteen minutes until golden, brown and delicious.  Leave on the tray for a minute or so and then transfer to a wire rack to cool.  Pour your self a glass of milk and smile.

White Chocolate and Raspberry Macarons

18 Mar

It’s Mothering Sunday! A time when kids of all ages set about spoiling mum, traditionally by making her breakfast.  This post was supposed to be a gorgeous homemade granola, honey yogurt and fruit salad parfait that was going to be served at a surprise brunch for my mum-in-law, but plans can change on you even when you thought you had planned carefully. So rather than a brunch we were now going to be doing a tea. As luck would have it I was working on the Saturday before, so I needed something quick and easy to whip together.  So I began the great internet search to something that would take no time to pull together while still having a sock knock off-able effect.

But everywhere I looked, no matter how hard I tried to escape it, there was only one baked good that popped up everywhere. French macarons!  They are not easy.  They are not quick.  They are fiddly, pernickety, impossible to get right little (%&$^)*&s! But they’re soft and colourful and pretty and oh so gorgeously feminine and just so 100% perfect for mother’s day they made everything else look … well … clunky.  I knew that despite never attempting them before, I had to give it a shot.


  • 130 gm icing sugar
  • 110 gm ground almonds
  • 105 gm egg white (this sounds ridiculously exact, but with these little  (%&$^)*&s, apparently you need to be.)
  • 65 gm caster sugar
  • red/pink food colouring
  • 100 gm white chocolate
  • 50ml double cream
  • some seedless raspberry jam

For the first time here on Fudgingood, we’re going to talk about hardware.  You’re going to need two really heavy flat baking trays, parchment paper, a food processor, a hand or stand mixer, a piping bag and a sieve. Cut two pieces of parchment paper to the exact size of the the trays so it lies completely flat and line each tray with them.   I knew there was no WAY I could keep the cookies the same size, so I took a sherry glass and used it to draw twenty circles on each piece of paper.

Start by separating your eggs and measuring out the egg white.  Now 105gms is about 3 eggs worth of white.  Then let the egg sit on the counter for a good long while until it is at room temperature. This helps them gain more volume when you whip them.

Next combine the ground almonds and the icing sugar in a food processor and whiz for about a minute. You’re aiming for a seriously fine, seriously combined powder.  Then you need to sieve the powder into a bowl.  .   . then you need to do it again.  .   . and again.  .   .  I said they were pernickety already right?

Now beat your eggs until foamy and then bit by bit add the caster sugar and continue whisking until the eggs reach a soft peak stage.  Then add in the food colouring.

Now pour the icing sugar/almond mix on top of the eggs and fold in the mix.  The folding bit is important.  If you stir you will lose all the puffiness. Then add the batter to a piping bag.   Then holding the piping bag horizontal to the tray pipe the batter into the circles.  Then bash the trays on the counter top three or four times to rid the batter of air bubble that will cause your precious beauties to crack rather than form beautiful shapely domes.

Now heat the oven to 150°C BUT leave the cookies out on the counter for half an hour to form a skin that will stop them from spreading. After half an hour lower the temperature to 130°C and put the trays into the oven. Put the macarons in the oven to cook while the cools from 150°C to 130°C.  Leave them to bake for 15 minutes and then swap the trays around to ensure even cooking and bake to a further 15mins. After half an hour try and lift one of the cookies from the paper.  If it’s cooked it will lift easily,  if it’s sticks, put it back in the oven for 5 minutes and then test again.  Once they’re cooked remove from the oven and let cool before you fill them.

To make the ganache chop the white chocolate finely and put into a bowl, then heat the cream to boiling and pour it over the chocolate.  Allow the chocolate to melt for a minute or so and then whisk to combine the two and let the mixture cool.  While it ‘s cooling pair each of the macarons by size and add about half a teaspoon of jam to one of them.  Then add the cooled ganache to the other half and sandwich together.

So there you have it.  It turns out they actually are easy and they’re quick and I will certainly be making them again, because they will leave you SERIOUSLY sockless, but they’re still fiddly little (%&$^)*&s,

Confession Time:  Now as you can see from the pic above, the chocolate ganache is sticky and doesn’t really want to play the game, so I filled half the macarons with Chantilly Cream.  What I only discovered when cleaning up was that if you mix the ganache with the whipped cream you get a light fluffy piece of heaven to fill your macarons.  I HIGHLY recommend trying it when you make your next batch.  I’m certainly going to.


the port elizabeth blogger

The Banting Cook

Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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