This is the first video of a Low Carb Breakfast series we created. So many delicious things we prepared to show you! Can’t wait to post all recipes. 🙂
To start, I decided to bring you a refreshing breakfast option: an Avocado & Chia pudding. This is perfect for a hot summer morning, refreshing and super filling. The recipe is enough for two servings, but you can double (or even triple) it to make extra servings for other days or maybe somebody you like.
1 and ½ cups (300 ml) of coconut cream
½ cup (120ml) of water
Half lime/lemon juice
2 tablespoons of chia seeds
Coconut flakes to garnish
Sweetener to taste (we didn’t use any, this is totally up to you).
Add to a blender, the avocado, coconut cream, and lemon juice. Blend until you get a nice and smooth mixture.
Turn off the blender and mix in the chia seeds.
Pour the mixture into a container and refrigerate it for at least 3 hours (overnight is better).
It’s done! Garnish it with some coconut flakes before serving.
This is that kind of recipe you can make for a celebration and rest assured everybody present on the day will be super impressed and be instantaneously tempted to try it. 🙂
I know it might seem like a lot of work at first glance, but hang with me for a second; if it’s something you’re making for a special occasion, it needs to be pretty, delicious and, of course, perfect! Let’s be honest, you don’t have a gluten-free banana and chocolate ganache pie in front of you that often, do you? So why not treat yourself and your guests by having this beauty for a party?
Get the melted chocolate and brush all over the interior of the pie crust. This is to isolate the crust and to prevent it from getting soaked.
Make a bed of sliced bananas, just enough to cover all the surface.
Pour in the cream cheese filling then the chocolate ganache layer at the top. If you feel the first layer is not firm enough, just pop the pie into the fridge for around 30 minutes to set before adding the chocolate ganache.
Cover all the surface with more sliced bananas. Next, brush over them the lemon juice (this will prevent the bananas from getting darker).
Garnish with whipped cream and some shaved dark chocolate.
This Gluten free Sweet Pastry Crust recipe it’s very handy in the kitchen. You can use it for pies, tarts, and any other thing that you would need a good pastry recipe.
It’s also very soft and easy to handle, which helps you to create different shapes or some nice decorations for your pies using cookie shape cutters. Ah! You can also make a chocolate version, just add some cocoa powder to it and it’s done!
1 cup of coconut flour
½ cup of tapioca starch
200g of unsalted butter, softened
2 tablespoons of coconut sugar (or any sweetener you like)
a pinch of salt
Add all ingredients in a food processor and put it to work until smooth. Tip: in case you want to make a chocolate version, just add 1/4 cup of unsweetened cocoa powder.
Grease a pie plate/tin and, using your fingers, press the mixture into it as evenly as possible.
Use a fork and make small vertical holes throughout the mixture, then pop it into the freezer for 1 hour before baking.
In a pre-heated oven, bake the frozen crust for 10 to 12 minutes at 180C.
Done! Let it cool down completely before adding your preferred filling.
You will not believe when I say that it’s very easy to make your own vegetarian milk!
In today’s video you will learn how to make two different types: Cashew Nut milk and Coconut milk.
They are yummy, healthy, and ridiculously easy to make at home. Ah, and using the same directions described in the video above, you can easily create other milk flavours, such as almond, Brazil nuts, and macadamias.
Cashew nut milk
1 cup (100 grams) of raw cashew nuts
750ml of hot water
1 cup (100 grams) of coconut meat (or coconut flakes)
750ml of hot water (in case you are using fresh coconut, you can include here the water from the fruit).
Cashew nut milk
Soak the raw cashew nuts with fresh water for at least 5 hours.
By the next day, drain and rinse the nuts. Reserve.
In a blender, add the nuts and blend them until a paste is formed.
Now add the hot water.
Once everything is smooth and well combined, pour the liquid in a glass container.
It’s done and ready to drink! You can keep it in the fridge for up to 3 days – no more!
In a blender, add the coconut meat (or coconut flakes) and hot water.
Blend everything together for about 3 minutes.
Cover a bowl with a cheesecloth (you can use a sieve to add some support to the cheesecloth) and pour the blended liquid on it.
Squeeze through the cheesecloth. All the milk will pass through and small coconut flakes will be retained by the cheesecloth. Don’t throw them away when you finish; you can add to a cake or use to make pancakes.
Store the milk in a clean glass container.
It’s done and ready to drink! You can keep it in the fridge for a maximum of 3 days.
Tip: In case you decide to make almond, brazil nuts, walnuts or any other kind of nut milk, I suggest you to follow the same process as I showed above to make cashew nut milk, but then drain the liquid using a cheesecloth. These types of nuts always leave some residues, different from cashew nuts.