Banana Bread #dairyfree #lowcarb #glutenfree

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Hello again everyone!
It’s Mel here and today we are going to cook one of my favourite things here in Australia: banana bread.

This is so authentic and delicious… hmmm prepareĀ a good piece of butter and enjoy this with a cup of coffee or tea this afternoon.

  • 1/3 cup of coconut flour
  • 2 tablespoons of psyllium
  • a pinch of salt
  • 1 tablespoon of ground cinnamon
  • 2 teaspoons of baking soda
  • 3 large eggs
  • 2 teaspoons of apple cider vinegar
  • 1 tablespoon of vanilla extract
  • 1/4 cup of coconut oil, melted
  • 2 ripe bananas, mashed
  1. Preheat oven to 160C (320F).
  2. In a medium-sized bowl, mix all dry ingredients.
  3. In a second bowl, mix all wet ingredients.
  4. Add your mashed bananas to the wet ingredients and mix themĀ well.
  5. Stir the dry ingredients into the wet mixture.
  6. Grease a loaf pan or use a silicon one, if you prefer.
  7. Pour your batter into the loaf pan and bake it for 30 minutes.
  8. Let it cool down before serving.

Butter Cookies #glutenfree #nutfree #lchf

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OlĆ” everyone!
As you can see in the video above, I’m super excited about today’s recipe.

These are the most delicious, and easy to make, butter cookies you have ever had! Not only that, they are a special version: low carb high fat. Fantastic!

  • 2 large eggs
  • 2 tablespoons of coconut sugarĀ (or any sweetener you like)
  • 1 tablespoon of vanilla extract
  • 1/2 cup of coconut flour
  • 140g (3 tablespoons) of melted, unsalted butter


  1. Mix all ingredients together.
  2. Cover the mixture with some plastic wrap and reserve it for 30 minutes in the fridge.
  3. Preheat oven to 160C (320F).
  4. In an oven-safe pan, make small (cookie) balls usingĀ the dough you just removed from the fridge.
  5. Squash them using your hand, so they will have a better cookie shape.
  6. Bake them for 12 minutes. Be careful to not overbakeĀ it. šŸ™‚
  7. Let the cookies cool down a bit before serving.
  8. Optional: prepare a fresh coffee and enjoy with your cookies.

Zucchini Gratin #lchf #glutenfree #nutfree #lowcarb

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Hello my friends!
Winter is just around the corner here in Australia, and nothing matches this season better than some, low carb and high fat,Ā comfort food.

This is an easy recipe, andĀ it will make your belly warm and cozy while you enjoy this delicious Zucchini Gratin.

  • 1kg of sliced zucchini (baked for 20 minutes and seasoned with salt, black pepper, and olive oil)
  • 500g of shredded chicken
  • 100g of feta cheese
  • 100g of shredded mozzarella
  • 1 cup of pure cream
  1. Preheat oven to 160C (320F)
  2. Using an oven-safe pan, prepare some layers with the main ingredients.
    1. Zucchini;
    2. Chicken;
    3. Feta cheese;
    4. Repeat until all ingredients were completely used.
  3. Finish by covering it with the shredded mozzarella and the pure cream.
  4. Bake it for 30 minutes.
  5. Enjoy it!

Chocolate and Hazelnut Hot Cake #lchf #glutenfree

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Hi, my friends,
it’s Toddy here and I must say: change your plans for today and make this recipe. It’s awesome!

I’ve tasted many different desserts so far, but nothing compares to this gorgeous (and easy!) hot cake.
OK, enough talking, let’s prepare it.

  • 50g of dark chocolate (anything between 70% and 90%)
  • 2 tablespoons of sugarless hazelnut butter
  • 1 egg yolk
  • 1 tablespoon of coconut flour
  • 1 whipped egg white
  1. Preheat oven to 200C (392F)
  2. Place in a large bowl both the dark chocolateĀ and the hazelnut butter.
  3. Melt them using your favourite bain-marie technique (or a microwave).
  4. After that, add the egg yolk and the coconut flour, making sure everything is well mixed.
  5. Beat your egg white in a separate bowl until stiff peaks form.
  6. Add it to your chocolate mixture in two steps. Try to create a light and airy mixture.
  7. Pour the finalised mixture into small greased containers.
  8. Bake it in the oven for 10 minutes.
  9. It’s ready after cooling down for one minute. šŸ™‚

Blueberry Muffins #lchf #glutenfree #dairyfree

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It’sĀ Mel here once again bringing you a fantastic recipe.

This time, Handy will prepare one of my favourites: Blueberry Muffins!
AndĀ these are not regular muffins! They are low carb, as well gluten and dairy free.

The real challenge is to eat onlyĀ one after you make an entire recipe. šŸ™‚

  1. Preheat oven to 160C (320F)
  2. Using a stand mixer, beat the eggs until pale yellow.
  3. Still using the stand mixer, add the following ingredients – in order: coconut oil, coconut sugar, almond meal, salt, psyllium, baking powder, and coconut flour.
  4. Use the mixer until all the ingredients are perfectly combined.
  5. Next, add the blueberries to the dough. (use fresh blueberries for best results)
  6. WithĀ appropriateĀ muffing pans, fill them with the mixture you got so far.
  7. Bake them for 30 minutes.
  8. Wait until they cool down before serving.
  9. Enjoy with coffee or tea!