I truly believe I’ve finally unlocked the Awesome Gluten Free Muffin achievement with this recipe. What a winner! 🏆
These Chocolate and Peanut butter muffins are super fluffy and moist as a cake should be.
They are also dairy free and packed with fibre and good stuff. Perfect for those days you need a treat or just want to have a healthy cake option with your cup of coffee! 🙂
⅔ cup of sesame seeds
6 medium eggs
½ cup of coconut oil, melted
⅓ cup of honey (or any sweetener you like)
⅓ cup of coconut flour
¼ cup of cocoa powder
1 teaspoon of psyllium husks
2 teaspoons of baking powder
A pinch of salt
¼ cup of unsweetened peanut butter
In a food processor add the sesame seeds and mix for 4 minutes.
Then, add eggs, coconut oil, honey and mix them for more 5 minutes.
Next, let’s add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
Grease your muffin tin and pour the batter in, filling only half of it.
We are going to use peanut butter as a delicious filling, so add 1 teaspoon of peanut butter to each and cover with the remaining batter.
Preheat oven at 180C (350F) and bake it for 30 minutes.
It’s done! 🎉
Tip #1: for a lower carb version, replace honey with an artificial sweetener of your choice.
Tip #2: be aware that many supermarket brands of peanut butter usually include unwelcome ingredients in their composition such as salt, a sweetener such as sugar, and an emulsifier or vegetable oil. As usual the list of ingredients is your friend, make sure to read it carefully.
These Cauliflower buns are super light and perfect for having on that occasional burger night!
Yes, once again cauliflowers proving how versatile they’re! I honestly believe cauliflowers are working their way to conquer the world and make us their slaves. They already got me!
Jokes apart, these lovely buns are also a great low carb bread alternative, with only 5 grams of net carbs in each bun! How about having a guilt-free burger tonight with these buns? I’m quite sure your family will love the idea.
Split the dough into 4 equal pieces. Give each piece a gentle squeeze to extract any liquid excess.
Then, shape each one of them in a ball, like a burger bun.
Place buns in a baking tray covered with parchment paper.
Bake them in a preheated oven at 180C (356F) for 1 hour or until they are set through and golden brown.
It’s done! Time to assemble that monster burger everyone would die for. 😂
Did you know? According to the Better Health channel, from the Australian government, cauliflower is a great food to be consumed with relative frequency. Naturally fat-free and low in sugar, cauliflowers are an excellent source of vitamin C, also high in dietary fibre and folate.
I simply love how practical and tasty this Multi Seed Tahini bread is. You only need to combine a few ingredients and magically you end up with a beautiful loaf! Usually, I manage to cut my loaf into 17 slices, leaving each slice with only 1.2 grams of net carbs! Very good for a low carb bread, right?
1 cup of tahini
1 teaspoon of baking powder
1 teaspoon of salt
1/2 cup of mixed seeds (I’m using chia, sunflower, and pumpkin seeds)
In a large bowl whisk tahini, salt, baking powder, and eggs.
Next, add your mix of seeds and using a spatula stir until well combined.
Grease a loaf pan with coconut oil and cover it with a baking sheet. I’m using a 20 cm one. Then, add in the batter.
Preheat oven at 160C (320F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
It’s done! 🎉
Did you know? Tahini is a well-known source of B vitamins, which are important to boost energy and brain functions, and also vitamin E, which has a protective function against stroke and heart disease. Not to mention a few important minerals, such as magnesium, iron and calcium.
I really like this Nordic Seed and Nut bread recipe as a low carb bread alternative (only 2.6 grams of net carbs per slice), although I admit this is more like a huge nut bar than a bread. 😛
It’s also usually called Nordic Stone Age bread, so how about this for a paleo recipe, eh? Anyways, I love its texture, nutty flavour, and super filling sensation; it’s so delicious with no need to add any extra spread, making it my favourite option for an on-the-go breakfast.
1 cup of raw mixed nuts of your choice (I’m using almonds, walnuts, and cashew nuts)
½ cup of flax seeds
1 and ½ cups of raw seeds of your choice (I’m using chia seeds, pumpkin seeds, and sunflower seeds)
½ teaspoon of salt
¼ cup of olive oil
In a large bowl combine all ingredients.
Grease a loaf pan (I’m using a 20cm one) with coconut oil and line a baking sheet on it. Pour the mixture in and using a spatula make the surface even.
Bake it at 160C (325F) for 1 hour.
It’s done! This bread has an incredible nut flavour, you can have it with butter or just plain.
Did you know? According to Nutrition Australia, recent studies have found that the consumption of about 30g of nuts a day has the potential to reduce the risk of developing heart diseases by at least 30%, which also obviously lowers the risk of death from a heart disease. Your heart deserves this extra protection, don’t you think? ❤️