Oatbran, Almond, Chia and Blueberry Cookies

Here is a recipe for you to try! They turned out sooo yummy that I wanted to post this before I forget how I made them today. Apologies for the lack of photos, but I just threw these together on a whim.

Oatbran, Almond, Chia and Blueberry Cookies

Ingredients: (makes 18+-)

  • 1 stick of butter or 113 grams
  • 1 ½ cup of keto sugar (I used 1 cup white, ½ cup brown)
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup almond flour (or your preferred nut flour)
  • 1 ½ tsp baking powder
  • ½ cup oats
  • ¼ cup oat bran
  • ¼ cup oat fibre
  • ¼ cup chia
  • ¼ cup ground flaxseed
  • 1 tblspn cinnamon
  • ½ cup flaked almonds
  • ¾ cup dried blueberries or dried strawberries (cut the strawberries into smaller bits) or your preferred fruit

Method:

  1. In a large mixing bowl beat together the softened butter and sugar until well mixed
  2. Add the single beaten egg
  3. Mix in the vanilla essence
  4. Add in the nut flour, cinnamon and baking powder
  5. Turn oven on to 350⁰ F or 175⁰ C
  6. Add in the oats, seeds, flaked nuts, fruit and mix in very well
  7. Scoop spoonfuls and roll into a ball in your greased hands, flatten in your palms, place on parchment paper lined cookie tray
  8. Bake for 12 – 15 minutes until golden brown
  9. Cool well before storing
  10. You could also chill the dough overnight and bake the next day

Make sure to let them completely cool before removing from the baking tray. I left them in a full 15 minutes in the oven as I like cookies well browned. I guarantee you will love these too. I’m sure you could switch up with pecans or walnuts, maybe add chopped macadamia nuts or even chocolate chips.

Have a wonderful day!

Chocolate Keto Granola

Recipe: makes about 4-5 cups

Oven temp: 320⁰F or 160⁰C

Optional: makes yummy snack bark, though a tad fragile and keep refrigerated

Chocolate Granola

Ingredients:

  • 1 ½ cups chopped pecans toasted
  • ½ cup chopped almonds
  • ½ cup coconut flakes, toasted
  • ¼ cup pumpkin seeds
  • ¼ cup chia seeds
  • 2 tbl sesame seeds
  • 2 tbl poppy seeds
  • ¼ cup vanilla or chocolate protein powder
  • ½ cup almond butter
  • 2 tblspn tahini (optional)
  • 1 egg, beaten
  • 4 tbls keto sugar syrup
  • ½ tsp stevia drops (optional for extra sweetness)
  • 1 tsp vanilla essence or almond essence (optional)
  • 1 bar unsweetened dark baking chocolate
  • 2 tbl ghee or unsalted butter
  • If too wet add some almond flour at the end and taste before adding raw egg to see if you like it sweeter, add more sugar syrup according to your preference!

Keto Hummus with black soy beans

I wish this looked tastier but trust me, it’s delicious.

• 2 cans soy black beans (15 oz ea/425 g – 5 net carbs per ½ cup)
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• ¼ tsp fenugreek powder- optional
• 1 tsp cumin powder
• 1 tsp dried or fresh mint
• ¼ tsp cardamom
• 1 tsp lemongrass turmeric paste – optional
• 1 dessert spoon tahini
• ⅓ cup olive oil
• ½ juice of a lemon and zest too
• 3 tblspn sour cream
• Few saffron threads – optional

• 1 tsp Himalayan sea salt

Blend all together and dust with mint, lemon zest, paprika and a drizzle of olive oil.

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Red Chicken Curry in Coconut Cream

Here is a recipe I made today. If it’s winter where you live, it’s warming and hearty.One more thing, please toast your spices and then blend them – if you can. It’s worth the small effort and your nose will thank you!Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds
  • 3 – 4 cardamom seeds
  • 4 tblspn oil or butter
  • 1 small onion
  • 1 – 2 shallots
  • 4 – 6 large chicken thighs
  • 1 tblspn garam masala
  • 1 – 3 tblspn curry (I like spicy!)
  • 2 tblspn turmeric
  • 1 tblspn chilli powder
  • 1 can coconut cream
  • 1 cup chicken stock
  • 4 – 6 garlic cloves
  • 1 fresh green chilli
  • 1 thumb ginger
  • 1-2 carrots or small yam
  • 2-3 zucchini
  • 3 red/yellow bell peppers
  • 2 tsp turmeric

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Delicious Cheesy Keto “Corn” Bread

In this keto “corn bread” we’ll sub the corn kernels with chopped yellow peppers and add an optional tsp of pure corn extract if you have – it’s pricey but worth it and lasts a long time! The almond flour gives a lovely corn meal texture. This is a moist cheesy bread and really delicious. You could also bake these in a muffin pan and cut the baking time.

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Keto Chocolate Coffee Olive Oil Cake

It’s birthday weekend for my Sweetie, so time to bake. This is my keto version of an olive oil flourless chocolate cake bake. I can’t remember where I got this recipe or when I changed it up, but here it is, in a keto version. Rich, dense coffee flavoured chocolate cake! It’s very very good though not too photogenic.

Summary of what we do:

Filter strong cup of coffee and dissolve sugar in it and stir in cocoa. Beat eggs and olive oil; add almond flour and mix together, combine with wet olive oil mix and lastly add cocoa mix then bake 45 to 50 minutes at 325⁰F/160⁰F

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Keto Raspberry Cupcakes

We’re back from camping at the coast where we were nestled in a temperate rain forest we love deeply and just a few hours drive away. There is something about living in a tented home that speaks to old memories of the soul. Completely unplugged and uncluttered. It’s renewing and a restorative sacred reminder of how simply we can exist. I was sad to leave.

I went grocery shopping on our return and came home with some beautiful raspberries and felt like cupcakes. Here is my final recipe after some hesitation about adding chocolate, I decided they would be lovely without … and they are! Yes, those are strawberries decorating them, I forgot to keep some raspberries back for decorating! I used mint leaves too.

Summary:

Make sure butter, eggs and cream cheese are all at room temperature. It prevents your batter curdling.

Prep your cupcake pan first. Always nice to get that out of the way. We’ll bake at 350⁰F for +-30 minutes. First, melting butter and sugar together; then whisking the dry ingredients together; separating the eggs and beating the whites until stiff; lastly, adding the beaten egg yolks together with the buttermilk and cream cheese and then mixing the batter all together. While baking, make your icing. I made a butter and cream cheese glaze, adding rose and vanilla essence and a few fresh raspberries.

This may make more batter than a dozen cupcakes, so I made two little dessert treats on the side in little flan dishes.

Recipe:

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Cheesy Zucchini Egg Bites

Our dairy delivery just started a local Farmer to Table Veggie Box. It is wonderful, a veritable treasure trove of goodness. Included were 4 beautiful zucchini. And some wonderful sweet onions. Our fridge is full so I made this for some space!What we’ll do: turn the oven on to 350⁰F; grate the zucchini, onion and cheese, mix in the dry ingredients then blend the eggs and olive oil, fold egg into zucchini onion mix and scoop into muffin pan. Makes 12 large bites.These are about 130 calories each, 4g net carbs, 8g protein and 8g fat each.If you would like to add more cheddar cheese, you can load some up on top. More carbs and calories then! Cooked, diced bacon could be added to as well as finely chopped fresh red chillies. A bit of lemon zest for extra zing or fresh herbs chopped in. Experiment with your favourite savoury flavours or other cheese – crumbled feta and diced olives? It’s so much fun!
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Minted Keto Caulitato Salad with blue cheese and snow peas

I love mint in vegetables. It adds zing and summer lightness! Today, we are in the grips of a scary heatwave, salad and leftovers was all we could muster up. Snap peas, dill cucumber pickles and boiled eggs make up this cauliflower “potato” salad. Eaten warm after just assembling is absolutely advised!

Summary: have some eggs boiled and peeled, even if you do them a day ahead. Then we’ll be steaming a head of cauliflower, making the dressing and prepping the veggies and herbs that we layer in. Make sure you have either blue or feta cheese to top with. Or none, if you prefer! I like blue cheese as you don’t need much and it packs in a lot of flavour.

Let’s go!

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