Turnip Bake – NoTato Bake or Fake Potato Bake – Whatever floats your boat!

fake potato bake2


4 Medium to large turnips sliced thinly

1 cup  grated cheese (Omit if dairy intolerant)

1 cup cream (Coconut cream if dairy intolerant)

Himalayan salt to taste

2 slightly heaped tsp turmeric powder (read more about this powerful spice here)

2 Tbsp butter


1. Peel and thinly slice your turnips and put a layer into an oven-proof dish.


2. Pour half the cream over the turnips. Sprinkle 1 tsp turmeric over the first layer and use one Tbsp chunks of butter on the layer. Sprinkle with half the cheese.


3. Repeat another layer as above.


4. Bake for 35 – 40 minutes at a 180 degrees.


I served this comforting side-dish with some grilled chicken.


Now if you really want to be resourceful and take your turnip-experience to the next level, pick a bunch with beautiful turnip greens. These greens are filled with cancer-fighting properties. I used mine to make a broth along with the chicken bones from the carcass after I cut my chicken into pieces.


Simply add 1 carrot, half an onion, turnip greens, 2 free-range wings, chicken bones, garlic, salt, peppercorns and apple cider vinegar to create this nutrient-dense broth. I used the broth the next day, simply added some mushrooms and cream for a lovely mushroom soup.



Ninja Chai Tea – (The most comforting anti – oxidant rich drink with a triple fat kick)

On a low carb diet, healthy fats are like fuel.  Superior fuel really!  It is like the exclusive jet fuel that propels and allow you to excel, really!  Boosting metabolism, establishing stable energy levels and bringing a clarity to the brain.

In my experience, I have seen people having a hard time to “file” fat intake on a LCHF lifestyle properly.  I constantly see people eating more protein, less carbs and a bit of fat.  It is hard to fathom the role fat needs to play when all we have ever been told is to cut it off, skim it off or throw it away.

If you are an active person, and you need fuel…

If you feel like you let your mind wander and it never came back… 😉

If you are following a strict ketogenic diet for health or weight loss purposes…

or if you struggle to juggle a busy lifestyle and eating enough healthy fats during your work day…

…allow me to introduce you to the  – sound the “ghong” please –  NINJA CHAI TEA!  (One of the perks of this job is to name my inventions – simply thrilling)

Let me tell you, I currently sleep around 3 – 4 hours a night and nurse twins, this drink is a great pick – me –  up  that also helps me to cope better mentally and physically. And yes, I selfishly designed it around my needs and current coffee limitations. Also, we had the sniffles entering our household a week or so ago, so it made sense to combine the germ fighting immune boosting properties of ginger and cinnamon along with the anti – inflammatory properties of coconut oil and the anti – oxidant boost of the rooibos tea.  So like our friend Winnie the Pooh always says: “Sharing is caring” and I care about you, my fellow low carbie. So let me share this little gem with you.

It is a meal in minutes and will kick you into fat burning mode before you know it. It is creamy, comforting and lekker local when made with rooibos tea (you could use black tea) and off course the chai spice mix ads just the right amount of foreign whimsy!  It is simply divine.

Ninja chai tea


4 rooibos teabags (Black teabags will work too)

2 cups of water (500 ml)

1 tsp ground mixed spice (cloves, cinnamon, nutmeg, ginger)

1/2 tsp ground ginger powder or a chunk of fresh peeled ginger

1 cinnamon stick (Optional)

4 whole cloves

6 crushed, whole cardamom seeds

1 tsp black peppercorns

1 Tbsp coconut oil

1Tbsp butter

2 Tbsp Cream (You can use a bit more to taste – but this is the only component that will push up the carbs)

stevia powder (optional)


In a saucepan on high heat, combine the water teabags and spices. Allow to boil for a few minutes before removing from the heat to steep for 5 minutes.

Add all three fats to a blender. Use a sieve to strain the spiced tea mix into the blender.


Add a knife point of debittered stevia if you would prefer a bit sweeter tea.


Blend for a minute or until all the fats have emulsified and you see a creamy, frothy, rich consistency.


Sprinkle with a bit of mixed spice or ground cinnamon.


Yields 2 servings at about 1 gram of carbs per cup.

Go forth, and share your Ninja powers with the world, and remember to smile and be awesome ok!

Yours in smart fueling,


Smooth(ie) Operator… Swopping juicing for smoothies – do the carb-smart groove!


{Berry Buchu Smoothie}

I get such deep emotions when I look at this picture!  This is my once a month kidney tonic.

I gave it a healthy name, and it is 100% true, but in all honesty it is just plain awesome!

There are however some do’s and don’ts to consider when on a low carb diet, especially when it comes to juicing fruit and veggies.

Let me give you my opinion on the matter:


Indeed, so noble sounding.  I was a juice fan for a loooooong time!  Carrot juice, beet juice, with added apples, oranges and ginger.

I could just feel it cleansing me from tip to toe!  Taking nasties out, feeding my cells concentrated vitamins and minerals.

I juiced, I also eliminated all fats, dairy and meat from my diet.

After 4 months, I almost died!  I could not function properly.  I felt tired ALL the time.  I went to my Doc and he told me very sternly that my cholesterol was incredibly dangerously low.  He also explained that too low a cholesterol level was worse than too high levels of cholesterol.  He told me to go home and eat eggs and a lamb chop.  He said that the fat in that lamb chop will save my life!

It did!

What went wrong on this approach?

I ate a very very high carb diet with hardly any fats to sustain me.

When we juice fruit and veggies, we extract the beautiful fibre our digestive tract needs to be healthy. Leaving really only concentrated carbs in the form of sugar. (Especially the veggies that makes the best juice bases like carrots and beets and fruit of course)

We also eliminate the process that slows down how quickly those sugar get absorbed into our bloodstreams.

A cup carrot juice has 22 grams of carbs! You need at least 4 – 5 big carrots for a cup of juice.  Again when you put it into perspective of 30 grams of carbs a day, it changes the picture a bit.  If weight loss or controlling insulin spikes and avoiding inflammation driven disease is your goal, a single cup of juice with apple and carrot can take you over 40 grams of carbs!

When juicing you can easily drink all your daily carb allowance in a single sitting.  Plus, you eat more servings of veg than you would have consumed in a meal.

Have a look at this fruit carb counter:



The problem with fruit juice is that a single serving of these fruit cannot fill a cup.  You need a few!  So you can just imagine the amount of carbs.  It can pull you out of fat burning mode in no time and put you right back into burning sugar for energy and storing fat.

If you can manage to juice veggies like spinach, cabbage, marrows, celery and cucumbers and add a few berries to sweeten, I guess it will be fine. (Does not sound too yummy honestly) But in my opinion you can put those veggies to better use in scrumptious side dishes, soups or stews and still benefit from all the fibre that encourages a healthy digestive system.

My  juicing SWOP – OUT Suggestion would be the following:

SHIFT TO SMOOTHIES 😉  I know, it is a sacrifice of monstrous proportions!


 This recipe yields  2 – 3 servings is filled with fibre and has oodles of feel – good properties.


You can make any combination of tea and lowest carb portioned fruit (as per suggested serving size above)

Green tea and raspberry, Rooibos tea and strawberry, Sweet Chamomile tea and a chunk of Winter melon.  Creamy cucumber, avo and  Ginger tea…

You can make loads of awesome combo’s.  Herbal teas have beautiful health properties and combining it with a low carb, fibre rich fruit is being truly “carb smart”.  Not only are you taking in much needed fluids, you are also keeping sugar spikes at bay. As long as you still keep in mind that you can not have one 3 times a day every day.  Fruit remains nature’s candy… use sparingly and keep the carbs in mind within the bigger eating picture.



{serves 2}

These are a bit more decadent and absolutely like this heading suggests, should be seen as a meal in a glass!

Remember fat is the most energy dense food per gram and a smoothie like this will take you far while also taking up the 5 -7 grams of carbs of a breakfast or lunch.

Again combinations are endless…  You can even leave out the milk and rather add a rooibos, chai tea or a water base to save 2 – 3 carbs

per serving.

Add a new level with spices and herbs like cinnamon, cardamom and mints…

 Now I’ve got you thinking of awesome combo’s right?

How smooth was that move!

Yours in Low carb,


Winter warmers… Sweet Italian mini meatball soup & Boerewors Shepherd’s pie!


Would you believe me if I tell you that I daydream about food!  I really do! It’s not that I want to eat it right away, it’s really just something exciting about finding new combinations or putting some older concepts in a new package. (And then all of this happens with a background of what brings along a smile and what – #onions – brings along a FROWN around the dinner table.)

Let me tell you, my poor family hardly ever get the same meal twice and then, usually they have to stand at the table and watch me when I break out in spontaneous photo shoot mode! I love dreaming up new food concepts!  So the LCHF challenges are perfect for me…  I mean really, you folks realize that in order to produce any baked anything without sugar or ANY starchy flour is kinda a miracle right?  And that’s my addiction, the rush of figuring it out, bringing it together while still keeping ALL insulin spikes at bay.

I feel like I am part of the Mythbuster team every time I get to bust the baddies and “decarb” an old favourite!

Confession:  There are things that in my opinion won’t be possible to “decarb”.  Sorry, but I think pizza is in that category. Oh my hat, I have embarked on that journey oodles of times! We can come close, but I’ve seen with my family, we should rather call it something else.  The disappointment is just too big otherwise.


Back to our recipes…

Sweet Italian Meatball Soup  (4 Main meal portions) 

It’s like spaghetti bolognaise without the pasta but with the same flavour palette!



500g Good quality Beef Mince

2 Tbsp Parmesan (optional)

1 Can Tomato Pureè

2 1/2 tsp dried Mixed Herbs (Italian herbs)

1 tsp dried Thyme

1 Tbsp chopped Garlic

 1 Medium sized Brinjal (diced)

5 Medium Babymarrows (diced)

6 Baby plum tomatoes (diced)

1 Onion (diced) or 3 Spring onion sprigs (chopped)

1 Green pepper (diced)

4 Tbsp Coconut oil / Lard

Salt & Pepper to taste (I used Garlic and celery flavoured salt)

2 Tbsp Xylitol or a few Stevia drops (Optional)

2 Cups of Water

Cream and chopped chives for garnish



1. Mix the parmesan and half a teaspoon of mixed herbs into the meat and roll your meat into prune sized meatballs.

2. Fry the meatballs in 2 Tbsp Coconut oil till browned on all sides.  Now add the tomato pureè, spices and Xylitol.  Let it simmer on medium heat for about 7 – 10 minutes and then add 1 Cup of water.


3. Char grill the diced veggies in half the coconut oil under the grill stir once or twice to get more car grilled sides.



4. Add a 1/4 cup water and give the veggies a quick blitz in a blender or food processor, leaving a third in bigger chunks if you like a chunky, rustic soup.  Pureè if you like a smooth soup.

5. Add the veggies, and 3/4 cup water to the tomato and meatballs and simmer gently for about 10 minutes.  

6.  You can adjust your liquids according to your preference.  You can also use stock instead of plain water.

7. Garnish with cream and chopped chives or parsley.




Oh my hat, this next one can probably go down as absolute COWBOY FOOD!  It is so far from stylish cuisine it is not even funny!  (It really leans more to the side of almost messy “cumbaja,” campfire food!)  BUT you know what… it’s a kiddies favourite!  My picky eaters love this one!  So you know, I’m sharing it because ironically this might just be the recipe that makes me famous!  # Nervous laughter!



800 g – 1kg of your favourite Boerewors divided into 2 sausage wheels. (Or like you will buy a 500g pack x 2) 

(Boerewors is a proudly South African very long sausage, filled with beef, bacon fat and stunning spices like coriander and blackpepper. You can really use any good quality (cereal and dextrose free) sausage or smaller cut sausage pieces for this recipe.  You can even use any ground meat)

500g – 700g pumpkin 

1 tsp Cinnamon

1/2 tsp Mixed spice

A Sprinkle of ground Cloves 

2 Tbsp Butter

1/2 Cup cream

1 Cauliflower head

4 medium Babymarrows

1 Can of diced tomatoes

1 Tbsp Xylitol or a few drops of stevia (optional)

Salt & Pepper to taste

1 Cup grated Cheese



1. Cook the Boerewors in a pan with a bit of water. Keep the two “wors wheels” in tact. (I put my two wheels on top of one another, add a bit extra water and cover with a lid. The wors does not have to be cooked all the way through, just mostly steamed through.)

2. Chop the pumkin into chunks or if you use ready prepared pumpkin, cook in a bit of  salted water till soft and “mashable”.

3. Add 1 Tbsp butter and cinnamon, mixed spice and cloves to your pumpkin and mash till creamy.  

(I cook my pumpkin skin on, because we like it and we actually need that extra fiber, but it is totally up to your preference)

4. In another pot, cook your chopped cauli florets and diced babymarrows till tender in salted water.  Strain and mash with the butter and cream and simmer on low heat for a minute or two.

5. Heat the canned tomato and add some mixed herbs and spices and sweeten with a tiny bit of xylitol or stevia. 

6.  Now you are ready to build this baby!  I will explain with some pictures… for your entertainment and to my shame!

7. Start with a layer of boerewors or meat of your choice.


8. Scoop the pumpkin mash onto the boerewors and layer the tomato mix on the pumpkin.




9. Now add the second boerewors wheel and layer all of the cauli marrow mash on top of the second wors layer.


10. Lastly, sprinkle a layer of grated cheese and bake at 190 degrees Celsius until golden brown.


It is truly surprising how this very humble dish can be so incredibly LEKKER!  I think it’s the times you visit your Mom or Grandma’s dinner table during every bite!  It’s the “mushy” veggie experience and the happy memories of Boerewors and tomato stew that makes you smile… and the last thing you think about… is whether it looks gourmet!


Low Carb is nostalgically lekker!















Easter Feasting! The Low Carb side of celebrating.

I love Easter!  I love the fact that it has no crazy commercial drive to it.  Not in South Africa anyway. I love that it reminds me of what the word LOVE really means!  I love how it urges us to think about new LIFE and second chances… Grace.

Now I’m a firm believer that we need to celebrate LIFE! I don’t think we do this enough.  To really celebrate life and even those silly things that impacts us in profound ways IS the SPICE of life! Those are the monuments we build in our hearts and the memories we get to keep and treasure.

I hope that you and yours can celebrate the silly and profound together this Easter. Make it a mission to point out the ALL the things worth celebrating!

Celebrating with food however, now that almost comes naturally! The only daunting part is to steer through the carbs.  We live in a CARB driven society and the chances are good that the carb counters are by far still in the minority. But it’s ok.  Being a low carber has made you smart already. (You eat good fats see, that makes your brain happy and smart!)  You know how to read labels and sniff out nutritional lies, so you can politely and cunningly steer yourself through a “meat, potato and sugar” regime.  And really, you can pick battles wisely! Some dishes can be “decarbed” simply using your fork to put it in your side plate.  Now, if you are the host of a gathering, you might have a better grip on things. If not, politely pack some snacks, offer to make a meat and cheese platter and bring a desert that you and yours will eat and share with the others…  This is not the time to convince or quiver over food.  This is time to celebrate life… Don’t let food rule this conversation.

What I love about our low carb journey, is simply that I don’t ever feel like I have pigged out on some holiday, simply because I had to have it all.  You eat till your full, not till you have tasted everything …twice!  Food is fuel and you only need so much of it. Food does not rule, cravings does not rule! We eat a bit so we can have energy to celebrate LIFE! Great perspective hey!

Still, I love to make the food that needs to fuel me and the ones I love, pretty and yummy.  That is part of the fun for me.  The journey of preparing and planning and celebrating wholesome ingredients!

So lets look at a few new additions: (These recipes are suitable for 4 – 6 portions)





Making Lamb knuckles is such a personal preference!  Whether potjie, slow roasted or stove top.  The meat is the hero.  I simply add spices, mixed herbs, garlic and onion while I brown my meat. Then it simmers in a bit of water or veggie stock  for a gooooood while. Lastly, I finish it off with a can of tomato, 2 Tbsp of vinegar, 1 Tbsp xylitol and green beans for the last 30 minutes.



Curried fish


  • 500 g Hake
  • 2 Large Onions, sliced
  • 2 tsp Mild Curry powder
  • 2 tsp Turmeric
  • 1 tsp Ginger
  • 1/2 tsp Ground Coriander
  • 3 Bay Leaves
  • 2/3 Cup Vinegar
  • 2/3 Cup Water
  • 2 Tbsp Xylitol
  • 1tsp Stevia (optional)
  • Salt and Black Pepper to season


  1. Lightly season the fish with salt before baking for 15 to 20 minutes at 180°C, until cooked through.
  2. Cut the fish fillets into smaller portions.
  3. Heat a little  coconut oil in a pan or saucepan, add onion and fry until they start to soften.
  4. Add curry powder, turmeric, ginger and coriander and stir through.
  5. Add vinegar and water and bring to a simmer. Add xylitol/ stevia and stir.
  6. Season with ground pepper and salt to taste.
  7.  Allow the sauce to simmer gently, while stirring, until it has thickened.
  8. Let the sauce cool down.
  9. Pack the fish fillets in layers in an airtight container, covering each layer with sauce.
  10. Cover and allow to marinade in the fridge for at least 48 hours before eating.



Noodeled Chicken Soup


500 – 800 g Free Range Chicken pieces – Skin on.  (I literally use the left over meat and bones from the night before’s roast chicken. Now I must also admit, the free range Chickens we get around here are about 3 kg in weight.  I use at least 1 kg in this recipe and it makes for a big pot of soup! )

1 bunch Table celery leaves

2 Onions, chopped

Spring Onions, chopped

2 Carrots, whole

Garlic to taste

Salt and pepper to taste. (I use BBQ spice with lots of coriander and mustard seeds – great smokey flavour)

Fresh Thyme or Dry Mixed Herbs of preference.


1. If you use raw chicken pieces, brown it in a bit of coconut oil and spices.  Add water and veggies.  Cook till meat falls from the bones.  Free range chicken makes a noodle like fibre.  The meat does not cook away like regular chicken.  Simmer on medium heat with the bones as long as possible.  Add water when needed and to maintain the consistency you prefer. This makes a simple chicken broth like soup.  The free range chicken gives it a noodle like consistency.  Remove the bones and spice to taste before serving with sun dried tomato cheese scones and salad.


Cheese Scones:

3/4 Cup Almond Flour or Meal

1/2 Cup Milled Flax seed

2 tsp Baking powder

6 Pieces Sundried Tomato, finely chopped.

2 Eggs

6 Tbsp Melted Butter

6 Tbsp Milk

1/2 Cup Grated Cheese


1. Mix dry ingredients.

2. Mix wet ingredients and cheese.  Mix into the dry ingredients. Don’t over work the batter.

3.  Bake in a muffin pan for 15 – 20 minutes, or till scones are brown and firm. Knife test.

4. Serve warm with butter.





These are so easy fun and delicious! You can add any julienned veggie to the beans – be creative.


Packet of fresh young Green beans.

1/2 Yellow pepper, Sliced into strips

3 Red Spring onions

Parma Ham strips

Garlic (Roasted in the pan with beans)

Salt & Pepper


Mustard Cream Sauce:

1 tsp Dijon mustard

1/4 Cup Cream

Some of the roasted garlic left in the pan

1 Roasted Spring Onion, chopped

pinch of Salt

pinch of Xylitol



1. Trim tops and tails of the green beans and stir fry the veggies and garlic in a pan with Coconut oil.


2. Make into little bundles of peppers, beans and spring onions (cut in half length wise) Tie by wrapping the parma ham around it.

3. Mix the sauce ingredients together and scoop a spoonful over each bean bundle.







1 1/2 Cups cubed Pumpkin (More or less)

1 Large Brinjal, cubed

8 Sun dried Tomatoes, sliced

1/2 Red Pepper, roughly chopped

1/2 Yellow Pepper, roughly chopped

8 Cherry tomatoes

Pumpkin seeds, for garnish

1 Can Coconut Cream

Spice mix:

1 tsp mild curry

1/2 tsp ginger

1/2 tsp cinnamon

1/4 tsp cardamom (optional)

1/2 tsp turmeric

1/2 tsp crushed coriander

Chili flakes (optional)

1 Tbsp Xylitol

1 Tbsp Lemon juice

5 Lemon leaves

Salt & Black pepper to taste

1 Satsuma orange sliced into segments to squeeze over the veggies per serving and /or fresh coriander leaves (optional)


1.  In a pot, char – fry the veggies (not the cherry tomatoes) in some coconut oil.


2. Mix all the spices and sun dried tomato into the can of coconut milk. Mix well.

3. Add all the ingredients to a single casserole dish and bake in the oven at 180 degrees C for  about 40 minutes. The pumpkin must be soft and the coconut cream fairly reduced. Then add the cherry tomatoes and grill the dish for a bit till nice and brown.

4. Dish and garnish.






2 Cups Green Beans, sliced

4 Yellow patty pans, sliced

1 Packet of Mushrooms, sliced

1/4 Red Pepper, diced finely

1 Large Onion, thinly sliced

1 Cup of cream

1 Tbsp Butter

1 Tbsp Parmesan (optional)

Ground Black pepper

Salt to taste

2 Tbsp Lemon juice

1 Tbsp Lemon zest

2 tsp Garlic, crushed


1. Fry onions in coconut oil or lard till very crispy.  Sprinkle with the parmesan or just a pinch of salt, scoop into a separate dish and set aside.

2. Stir fry veggies, garlic, salt and black pepper in the pan you just used for the onion.  You can now stop here and just grate some lemon zest on and serve with some crunchy onions or you can add the butter and cream, allow to simmer and thicken for the full experience.

IMG_8427 without  or… with creamIMG_8430







1 Cup frozen Blackberries

2 Tbsp Vinegar/ Lemon juice

1/2 tsp Thyme leaves (fresh or dried)

Salt and pepper to taste.

50 ml Olive oil

50 ml Water

1tsp Xylitol

1 tsp Lemon zest

1/4 tsp Ginger powder



1. Thaw berries and heat for a minute or two to get the juices extracted.

2. Blend or mix  all the ingredients to form a light vinaigrette.

Pour over your favourite salad.

Above salad consists of:

Baby green leaf mix

Avo slices

Almond slithers

Whole blackberries


Parma Ham

Cream cheese balls rolled in lemon or orange zest.





Brinjal  Bochini Bake:


2 Big brinjals, cut into 5 mm thick, slices.  (Round shapes in other words)

1 Can of whole tomato in sauce

1 Packet Bacon rashers / Parma ham strips

Minced Garlic to taste

1 tub of bochini mozarella balls or 1 cup  grated mozarella

Pitted Olives (optional)

Sliced Spring Onion

Yellow Pepper strips

Mixed herb salt and or mixed fresh herbs to taste.  (thyme, oregano, etc.

Parmasan cheese

Black pepper.



1. Prepare your brinjal rounds with a bit of salt and let it drain for 30 minutes.

2. Bake your brinjal rounds on a flat sheet pan for 20 minutes turning at least once.

3. Pack them like taco shells into 2 banana loaf pans.


4. Stuff each brinjal with cheese, veggies, garlic and dress them tomatoes, herb salt and pepper.


5. Sprinkle Parmesan and  fresh herbs and bake for 20 – 30 minutes.


Drain any extra fluids and serve!





You can serve these raw or cooked. Use your imagination as far as fillings go.

I prefer it cooked.  The best part is the  char – grilled spring onion!  It’s not just merely a garnish.  You tear of a strip and ad it to your little roast pepper.  Devine!


Baby Sweet Peppers

Feta cheese

Pitted Olives

Fresh Basil leaves

Red Spring Onion

Coconut oil for frying.


Stuff your peppers and simply pop them and the whole spring onions in a pan with Coconut oil.  Char grill them.  They are ready when the filling starts to melt and the peppers are nice and charred all round.






1 Cup Almond flour

60 ml Melted Butter

2 Tbsp Fine Coconut

1 Tbsp Xylitol


2 Cups Cream

4 Eggs (Separated)

2 Tbsp Xylitol

1/2 Tbsp Stevia liquid

25 ml Butter

5 ml Vanilla

Pinch of Salt

1 tsp Psyllium husks




1.  For the crust, simply pour the melted butter over the nut flour and sugar mix.  Press down into a, buttered plate sized oven dish.  Alternatively, I would suggest you make 4 ramekins or 6 – 8 cupcake moulds.  Press down your crust mix at the bottom only of your baking dish/ dishes.

2.  For the filling:  Heat your cream, salt and xylitol/stevia combo on medium heat.

3. Give the egg yolks a quick whisk and stir into the cream. Stirring constantly. As soon as the mix starts to thicken, stir in  the butter and vanilla and remove from heat.

4. Whisk the egg whites and psyllium for about 30 seconds till foamy, almost doubled in volume.  Fold into the custard mixture and pour over the crust.

5. Sprinkle with cinnamon. Bake at 180 degrees C for 20 – 30 minutes or until milk tart looks puffy and set.








1 Cup Almond Flour or Pecan Meal

1/2 Cup Flax meal (Grind some seeds in your coffee grinder)

1 Tbsp Desiccated Coconut (Optional)

2 Tbsp Xylitol

1 Tbsp Psyllium Husks

1 tsp Cinnamon

1 tsp All Spice

2 tsp Baking powder

1/2 tsp Baking soda

2 Tbsp Orange Peel (Cut up into tiny square sized pieces)

35 g Lindt intense orange chocolate (optional)

100 ml Milk

2 Eggs

60 ml Melted butter


1.  Beat eggs and xylitol till creamy.

2. Add milk and melted butter.

3. Chop half of the chocolate bar into rough chunks the size of choc chips and add to the egg mix.

4.  Mix the rest of the dry ingredients together.  Add the egg mix to the dry ingredients.

5.  Scoop into a muffin pan and bake at 180 degrees Celsius for about 20 minutes or until set and spongy.  Knife test.

6. Let the mini buns cool.

Icing Cross:

Caramel sauce:

Melt 1/4 cup cream, 1Tbsp Xylitol and 2 Tbsp Butter and allow to simmer on medium heat.  Sauce is ready when it reduced to a thicker consistency.

Choc sauce:

Simply melt the rest of the Lindt chocolate in a Tbsp cream.  Microwave is fine.


Happy Easter!