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Right.. I managed to sort out the technique with the low carb bread I posted the other day AND I tweaked it so it can now be nut free and grain free 😄 Yay me, Joe can take a real roll to school tomorrow for lunch.

These smell incredible as they’re baking, taste amazing when finished and are light and fluffy. Almost like real bread - but not quite.

As I mentioned it is a low carb bread so it’s 73% fat, 15% protein and 12% carbs. Please keep in mind your own lifestyle diet when considering this loaf.

The recipe..

6 eggs, separated
1/2 tsp cream of tartar
112g cream cheese, softened
80g butter, softened
1/4 cup milk (almond, ordinary or coconut) I used ordinary
2 tsp Apple Cider Vinegar
1/2 cup almond meal. I substituted with 1/2 cup ground sunflower seeds for these rolls, but have tried this recipe with both. Works fine.
3/4 cup golden flax meal
1/4 cup coconut flour
1 tsp onion powder
1 tsp baking powder
1 tsp baking soda
1/8 tsp Natvia

How to do it..

Whisk the egg whites together with the cream of tartar until very stiff.. The stiffer the better *sigh*. Leave to one side.

Mix together the yolks, cream cheese, butter, milk and Apple cider vinegar until smooth. I used my Bamix hand mixer and have it a good going over. It was pale and a bit fluffy when I finished.

Thoroughly mix together the dry ingredients. Add the dry ingredients to the yolk mix and combine well.

Add half of the egg whites to the mixture and incorporate thoroughly. It should resemble a very thick pancake batter at this stage. Fold through the remaining egg whites. Either mould into bun shapes with your hands (I made 10) or spoon batter into a medium loaf tin. Bake for 45 minutes at about 180 degrees until golden on top (rolls don’t take as long - 30 minutes).

Store it in the fridge.

I quite enjoy this bread as I love the taste and texture of golden flax meal. Now to see if Joe eats his ‘sandwich’ for lunch tomorrow.

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The kids were a bit slow moving this morning and didn’t ask for breakfast until 9:30! Joe asked for something yummy so I came up with this chocolate sundae.. Sugar free (except for the strawberries).

Chocolate layer..
1 cup coconut cream
1 avocado
1 dessert spoon Natvia
1 tsp vanilla essence
1 tsp chocolate essence
1 heaped dessert spoon of raw cacao powder
2 TBS cream cheese

Blend everything together until smooth. 

Cream layer..

Equal measures of ricotta and heavy cream (it all depends on how much you want to make). Blend together until smooth. 

Layer chocolate mix in the bottom of glass, add cream layer. I then added a thin layer of my strawberry chia seed jam and some fresh sliced strawberries. Top with another layer of chocolate followed by cream. I topped it all off with a handful of coconut cereal. 

They loved it! But yes it is seriously rich and high fat so they physically couldn’t eat it all. I mixed what was left in their cups and then spooned it into icy pole moulds - chocolate strawberry ice creams ready to go!

The kids were a bit slow moving this morning and didn’t ask for breakfast until 9:30! Joe asked for something yummy so I came up with this chocolate sundae.. Sugar free (except for the strawberries).

Chocolate layer..

1 cup coconut cream
1 avocado
1 dessert spoon Natvia
1 tsp vanilla essence
1 tsp chocolate essence
1 heaped dessert spoon of raw cacao powder
2 TBS cream cheese

Blend everything together until smooth.

Cream layer..

Equal measures of ricotta and heavy cream (it all depends on how much you want to make). Blend together until smooth.

Layer chocolate mix in the bottom of glass, add cream layer. I then added a thin layer of my strawberry chia seed jam and some fresh sliced strawberries. Top with another layer of chocolate followed by cream. I topped it all off with a handful of coconut cereal.

They loved it! But yes it is seriously rich and high fat so they physically couldn’t eat it all. I mixed what was left in their cups and then spooned it into icy pole moulds - chocolate strawberry ice creams ready to go!

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I’ve been waiting for another opportunity to make these cup muffins so I could take photos for you all. Thankfully the kids asked for them for breakfast this morning. That got me thinking.. This would be a great breakfast-on-the-go grab. You could mix up the dry ingredients and either keep them stored in glass jars in the pantry or mix up the night before ready for the egg and butter add in the morning.

Makes a single serve..

In a microwave safe container mix together the following:

2 TBS Golden flax meal
2 TBS almond meal
2 tsp Natvia
1/2 tsp cinnamon
1/2 baking powder
Pinch of salt

To this basic dry mix you can also add anything you want. Today, for the kids, I added a TBS of sultanas and 2 tsp of raw cacao powder. You could add grated apple, grated carrot and chopped walnuts for a carrot cake version. The options are endless.

Mix the dry ingredients together with a fork. Add 1 egg and 1 tsp melted butter (or coconut oil for dairy free). Mix well with the fork.

Put into microwave for 60-90 seconds (depending on your microwave and also the things you may have added). 60 seconds is plenty for my microwave.

Remove and enjoy.

I topped the kids muffins with natural Greek yoghurt this morning. I like mine with a dollop of ‘cream’ (cream cheese, cottage cheese, vanilla essence and 1 tsp Natvia). You could also top with real cream or just a sprinkle of cinnamon.

I love the flavour and texture of golden flax meal. These are quick and easy to make.

Happy eating 😊

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It’s been a while since I found a new recipe worthy of writing out and putting in ‘the’ recipe box. This one is an absolute winner. A grain free, sugar free ‘crunchy nut cornflakes’ recipe :)

The kids (and husband) love this stuff. Whether in a bowl with milk, or as a crunchy topping on yoghurt (pictured) or even just in a bowl as a snack. It can be expensive if you buy your coconut flakes from a health food shop ($14 for 200gm), but my local fish shop of all places has massive 1kg bags for $8 I think. They also have almond meal in 1kg bags for $16. Hills Seafood is the place. 

So the recipe..

2 TBS water
1/4 cup Natvia. You can halve this and it will make them plenty sweet enough. For a caramel type crunchy cereal that sticks together a bit this is the perfect quantity.
1/4 tsp vanilla
1/4 tsp cinnamon
2 cups coconut chips or flakes

Preheat oven to 150 degrees. 
Combine everything except the coconut in a bowl and mix well. 
Add the flakes and gently mix through until they are all well coated (I use my hands). Let the mix stand for 2-3 minutes. 

Spread onto a baking tray lined with baking paper and bake until brown. I check mine regularly and move them around with a spatula every 10 minutes. Mine are soft when I take them out of the oven but let them sit and cool on the tray and they crisp up really well. 

This is a serious family favourite at the moment.

It’s been a while since I found a new recipe worthy of writing out and putting in ‘the’ recipe box. This one is an absolute winner. A grain free, sugar free ‘crunchy nut cornflakes’ recipe :)

The kids (and husband) love this stuff. Whether in a bowl with milk, or as a crunchy topping on yoghurt (pictured) or even just in a bowl as a snack. It can be expensive if you buy your coconut flakes from a health food shop ($14 for 200gm), but my local fish shop of all places has massive 1kg bags for $8 I think. They also have almond meal in 1kg bags for $16. Hills Seafood is the place.

So the recipe..

2 TBS water
1/4 cup Natvia. You can halve this and it will make them plenty sweet enough. For a caramel type crunchy cereal that sticks together a bit this is the perfect quantity.
1/4 tsp vanilla
1/4 tsp cinnamon
2 cups coconut chips or flakes

Preheat oven to 150 degrees.
Combine everything except the coconut in a bowl and mix well.
Add the flakes and gently mix through until they are all well coated (I use my hands). Let the mix stand for 2-3 minutes.

Spread onto a baking tray lined with baking paper and bake until brown. I check mine regularly and move them around with a spatula every 10 minutes. Mine are soft when I take them out of the oven but let them sit and cool on the tray and they crisp up really well.

This is a serious family favourite at the moment.

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I believe that producing fruit which is sweeter than it should be is a huge problem. Plus the ‘supply chain’ challenge must be affecting nutrition and flavour - and not in a good way.

When we set up our aquaponics system I am hoping to source heirloom varieties. Eat food the way it was supposed to be grown and eaten.

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I did it! A refined sugar free, grain free gingerbread house..

I did it! A refined sugar free, grain free gingerbread house..

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Refined sugar free, grain free gingerbread house.. I think it might just work. 

Construction commences tonight, stay tuned for photos.

Refined sugar free, grain free gingerbread house.. I think it might just work.

Construction commences tonight, stay tuned for photos.

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A sugar free, grain free 4th birthday party spread .. All in Optimus Prime colours.

From the top left:
Grain free, sugar free cake with cream cheese icing

Glass bottles for the ‘tutti frutti’ bubble juice (coconut water, mineral water, lemon juice, sliced strawberries)

Chocolate brownie cupcakes

Coconut and cherry jelly cups with carob bears

Rainbow fruit platter

Grain free, sugar free fairy bread

Coconut flour crepes with strawberry sauce and carob chocolate ganache

Pumpkin doughnuts

Rainbow veggie platter

It was a great day and the birthday boy and his ‘best friend’ for a sister loved all the food.

You don’t need to hype kids up on sugar to have a great birthday 🎉

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Nut free, grain free, dairy free, egg free, refined sugar free birthday cake to take to school. Complete with grape ‘candles’

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I need to read the research process and what they consider healthy vs unhealthy, but the cost difference between a healthy and unhealthy diet - about $1.50 a day.