Tag Archives: nuts

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!

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Blueberry and Pistachio Pancakes

27 Apr

BPP FinishedThe BH and I have had a bit of a trying year.  We’ve both changed jobs AND we’ve bought a house.  Add to this a missing camera charger and you have a very guilty me apologising for the HUGE hiatus in my blogging.  That said this weekend rolled around and to both of our absolute surprise and wonder, there was nothing planned.  I’m not going to lie, we were both more than a little shell shocked by this and for a while just stared at each other, not really sure what to do.  Then, thankfully, sloth instinct kicked in and pancakes and old episodes of the X-Files were the order of the day.  Now I must confess, I simply can’t resist the urge to mess with pancakes, these however are my current favourites.

BPP IngTo start take:

  • 500gms self raising flour
  • 2 tsps baking powder (you want them to be really light and fluffy)
  • 2 eggs
  • 50 gms butter
  • 1 litre milk
  • 200 gms blueberries
  • 100gm roasted salted pistachios
  • 1 tsp vanilla bean paste (or vanilla essence if you prefer)
  • salt to taste
  • 2 Tbsp sugar (optional)

BPP Melting ButterMelt the butter in a small sauce pan and allow it to cool.  Then add  the milk to the butter.  Beat the eggs and add these along with the vanilla bean paste to the melted butter.  You want to make sure the butter is cool and you add the milk before you add the eggs otherwise you’re going to be eating buttery,  vanilla flavoured scrambled eggs, which I don’t think will taste as good as it sounds.

Sift BPPSift together your flour, salt, baking powder and sugar (if you’re using it) in a large mixing bowl.

BPP BatterThen slowly add the milk mixture to the flour mix and whisk until the mixture is smooth and lump free. BPP Chopped PistachiosRoughly chop your pistachios and wash and dry your blueberries.  Put these in two separate bowls next to your griddle or frying pan.

BPP FryingHeat your pan or griddle and using a paper towel, apply a thin layer of vegetable oil to the pan/griddle.  Using a soup ladle, spoon a circle of batter on to your griddle pan and then top with blueberries and pistachios.  When the batter bubbles, turn your pancake over and cook on the underside.

BPP Frying 2

Sorry, I just love the colours of the pistachios on the batter, so you’re being subjected to another photograph.  Place the pancake in a warming draw or oven on a low heat and repeat the process until you have used all the batter.

BPP YumDrizzle your pancakes with honey, you can use any syrup that takes your fancy, but there is something about the pistachios and blueberries that just really works with honey, 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.

oh.four.one.

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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