Ingredients 1 cup ripe banana, mashed 2 cups carrots, grated ½ cup maple syrup or honey ½ cup coconut oil (or butter), melted 4 eggs 2 cups almond flour OR Self-raising gluten free flour (then only add 1 teaspoon of baking soda) OR 1 cup almond flour and 1 cup gluten free flour 2 teaspoons cinnamon 2 teaspoons baking soda 1 teaspoon vanilla ½ cup coconut (optional) 1/3-1/2 cup organic raisins (optional) ¼ cup walnuts, finely chopped (optional) Optional icing 8-ounce (226grams) cream cheese, room temperature 2 cups powdered sugar ½ cup butter, room temperature 1 teaspoon vanilla Dash of cinnamon & nutmeg (optional) Drop of milk Method 1. Preheat oven to 180°C. 2. Grease and flour a bundt pan or use a muffin pan. 3. In a mixing bowl, mix together banana, maple syrup, coconut oil and eggs until well mixed. 4. Add flour, cinnamon, baking soda and vanilla. Mix well.  Add carrots and coconut. Stir in until combined. Stir in raisins and walnuts. 5. Pour into prepared pan. 6. Bake for 40-45 minutes, until toothpick inserted in center comes out clean OR into muffin pan and bake for 15-20 min 7. Allow to cool completely 8. For the icing (optional): Beat cream cheese and butter until smooth. Add the powdered sugar, vanilla and spices (if using), beat until combined. Very gradually add a drop of milk until you reach the right creamy consistency (be careful to add a very little at a time!)
Ingredients: (makes 2 pizzas) For the crust- 375 ml  tapioca starch or flour (it’s the same thing) 62.5 ml cup each heavy cream and water (or 1/2 cup milk instead of cream & water) 15ml butter 2.5 ml tsp salt 1 egg, beaten 1/4 tsp dried oregano pinch of white pepper 3/4 cup parmesan cheese (or any hard cheese), grated For the topping- 125 ml pizza sauce 3/4 cup mozzarella or other soft cheese toppings Method: In a saucepan, combine the cream, water, butter, and salt and bring to a simmer on med/low heat. You want to get it to the point that it’s starting to bubble, but not boiling. In a large bowl, add the tapioca starch. When the cream/water mixture is heated, add it to the starch and stir it all together. It will start to clump together, which is fine. Let the mixture cool for five minutes. As it cools, preheat your oven to 500 degrees. Add the beaten egg to the mixture, and knead together with your hands. Add the cheese, white pepper, and oregano, and mix together until it’s dough-like. This is enough dough for two pizzas. Split the dough in half, then stretch it out into the thinnest frisbee possible. It will likely tear if you stretch it too far, so just pull it as far as you can. Put the dough in a cast iron skillet, spreading to the edges of the skillet with your fingers. Try to get it as thin as possible – this is important so as to not make your crust too chewy. With a fork, poke some holes through the dough to let air pass through. Bake in the middle of your oven for six minutes, then take it out and put it on your stove (keep the oven on!). The dough may bubble up a little while cooking, which is fine – it’ll go back down once you take it out of the oven. It’s hard to tell in this picture, but the dough will have taken on a more bread-like consistency at this point. This step is important because it gives the dough time to cook through without burning the toppings. Add the 1/4 cup of sauce. Might I suggest a blended version of my homemade Superior Spaghetti Sauce? Add the toppings, whatever you’d like. You can go with a standard topping fare like in the picture above, or try something more unique like a cheese-less pizza (often referred to as Pizza Marinara) or another favorite – Pizza Bianca, which is basically just dough, olive oil, salt, and rosemary, a popular style of pizza in Rome. Throw it back in the oven and cook for another 8-10 minutes, until the cheese starts to brown. For extra crispy toppings, broil it for the last minute or two of cooking. That’s it! Bear in mind that while this is the best gluten-free pizza crust I’ve ever tasted, the inside of the dough will still be slightly chewy – mostly due to the nature of tapioca starch. I assure you, it’s not undercooked! This pizza also cooks well on a pizza stone, or just a plain baking sheet if you’re desperate for some delicious pizza. Source: THE DOMESTIC MAN  
Ingredients  ½ cup (50 grams) cocoa powder 1 cup (240 ml) boiling hot water 90grams coconut flour 90grams almond flour 2 teaspoons baking powder ½ teaspoon salt ½ cup (113 grams) unsalted butter, room temperature 1 cup or 200 grams of xylitol 2 large eggs 2 teaspoons pure vanilla extract Method
  • Preheat oven to 190 degrees. Lightly butter, or line 16 muffin cups with paper liners.
  • In a deep bowl, whisk together the flour, baking powder, and salt.
  • Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and xylitol until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add hot water and then add the flour mixture and beat only until incorporated.
  • Separate your mixture into two bowls.
  • Add cocoa powder to one bowl and mix for a further few seconds until all mixed in.
  • Fill each muffin cup two-thirds full with one spoon if each batter and use a knife to cut a figure of 8 throughout the centre to combine it but not mix the colonies. Bake for about 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
Cream cheese icing  250g full fat cream cheese either Philadelphia or Woolworth is best. 2 heaped tablespoons of cocoa powder. 3ml of vanilla essence 1 drop of almond essence (optional) 2ml of xylitol/stevia liquid
  • Blend cream cheese, vanilla and almond essence and stevia until smooth. Desperate into two bowls. Add cocoa to second bowl and blend further.
  • Pipe or spread two colors and decorate.
Spicy Pumpkin Muffins (Makes 12) What you need: 1⁄2 cup Creeds organic coconut flour 1⁄2 cup Creeds tapioca flour 1⁄2 t baking soda 1⁄2 t Creeds baking powder 1⁄4 t salt 1 1⁄2 t Creeds ground cinnamon 1⁄2 t freshly grated nutmeg 1⁄2 t ground cloves 1⁄2 c melted butter (or coconut oil) 2/3 cup – 1 cup Erythritol or Xylitol 3 eggs 1 cup pumpkin puree (from your left-over pumpkin) 1 tsp vanilla extract 
extra cinnamon and sweetener of choice for sprinkling on top What you do with this: 1. Preheat your oven to 180oC and line a standard size muffin tin with paper muffin cups. 2. In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, powder, spices and salt. 3. In a large bowl, whisk together the butter, sweetener of choice, eggs, pumpkin, and vanilla. 4. Pour the dry ingredients into the wet and whisk to combine. 5. Place portions into the muffin cups. 6. Sprinkle the top of each muffin with more sweetener and cinnamon and it’ll bake into a nice crunchy topping. Bake until puffed and cooked through, about 25-30 minutes.

With courtesy to:  “The real meal revolution”

These tortillas are mind blowingly simple and the best ‘fake carb’ one could hope for while Banting! Enjoy and spread the word.

Healthy chocolates 125 ml each – coconut oil, cocoa butter, nut butter (optional) 30 ml raw cacao 62.5 ml honey and/or xylitol to taste 5 ml vanilla Method
  • Melt all the ingredients in a double boiler
  • Pour in mould
  • Drop some coconut, nuts or caramel in the centre of each mould.
  • Pop in the fridge until firm!
  • Enjoy!
Caramel recipe 375 ml of coconut cream/coconut milk or cream 30 ml butter 125 ml  honey Method Boil all the ingredients together on low heat for approximately 30 minutes until golden brown, stirring occasionally  
GLUTEN FREE CUPCAKES ¼ cup coconut flour ¼ cup cacao powder ¼ teaspoon celtic sea salt ¼ teaspoon baking soda 4 large eggs ¼ cup coconut oil ⅓ cup honey METHOD Pulse together dry ingredients in a food processor Pulse in wet ingredients Line a 12 cup muffin pan with paper liners Scoop ¼ cup into each paper liners Bake at 350° for 15-18 minutes Cool and serve Makes 8 cupcakes   SPICY PUMPKIN MUFFINS 1⁄2 cup Creeds organic coconut flour 1⁄2 cup Creeds tapioca flour 1⁄2 t baking soda 1⁄2 t Creeds baking powder 1⁄4 t salt 1 1⁄2 t Creeds ground cinnamon 1⁄2 t freshly grated nutmeg 1⁄2 t ground cloves 1⁄2 c melted butter (or coconut oil) 2/3 cup – 1 cup Xylitol 3 eggs 1 cup pumpkin puree (from your left-over pumpkin) 1 tsp vanilla extract Extra cinnamon and sweetener of choice for sprinkling on top METHOD Preheat your oven to 180o C and line a standard size muffin tin with paper muffin cups. In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, powder, spices and salt. In a large bowl, whisk together the butter, sweetener of choice, eggs, pumpkin and vanilla. Pour the dry ingredients into the wet and whisk to combine. Place portions into the muffin cups. Sprinkle the top of each muffin with more sweetener and cinnamon and     it’ll bake into a nice  crunchy topping. Bake until puffed and cooked through, about 25-30 minutes. Makes 12 muffins Thank you Sally Ann Creed for the recipe, for more wonderful recipes go to her website  www.sallyanncreed.co.za   
With courtesy of “The Real Meal Revolution”. What you will need to make these super yummy and “very good for you” snacks: 200g sunflower seeds 60g flax seeds 100g sesame seeds 30 ml psyllium husks 500 ml water 5 ml pink salt METHOD
  • Preheat oven to 160 degrees
  • Mix together and let to stand for 10 minutes.
  • Spread out thinly in  a baking tray lined with sprayed parchment paper
  • You can use parchment paper at the bottom and another sheet on top to roll out with a rolling pin.
  •  Bake in preheated oven for about 40 min turning tray once or twice
  • If you are using a silicon baking sheet it takes an hour.
  • Allow to cool, crack into pieces and dip in delicious dips or use as a cracker bread.
  • For a sweeter version you can also take a 1/4 of the mixture and mix with a little honey and cinnamon and bake in small tray. Yummy!!!
  • Burns easily so watch carefully.
 

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