Pizza Base- Thin and Crispy!

May 18, 2013 No comments

pizza1

Er… Sorry about the lack of a full-pizza photo, I was so excited when it came out the oven I forgot to take one. Oops! (Oh, pizza is NOT overdone by the way… My pizza isn’t done until the cheese is orange and crispy!)

This base is definitely the closest I’ve gotten to a regular wheat-based pizza. It’s chewy, nice and thin, holds up toppings well and has a great flavour. I was SO excited after biting into it! Really easy recipe to make and almost all the carbs come from fiber (just over 1g net carb per slice for 8 slices!). Here’s what I did:

  • 1/3 cup chia seed meal (55g- grind seeds in a coffee grinder or blender till fine)
  • 1/3 cup coconut flour (40g)
  • 3 tbsp almond meal (20g)
  • 3 whole eggs + 2 egg whites
  • 1/2 tsp salt
  • 2 tbsp Italian herbs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 tbsp finely grated parmesan cheese (15g)

Pre-heat your oven to 190C. Spray/grease a pizza dish and set aside (I don’t know the measurement of mine, it’s pretty big though… and is actually a pavlova dish! HA!) Combine the last 4 ingredients in a small bowl, that’s your spice mix. In a larger bowl add all remaining ingredients plus half of the spice mix and combine really well. Roll into a ball and drop on the centre of your pizza dish. Using your fingers spread it out evenly to the edges all the way around. Sprinkle the remainder of the spice mix over the pizza base and bake in the oven approx 15 minutes. Should be crispy around the outside and firm to the touch. Top with desired pizza toppings and cook to your desired done-ness! EAT!

pizza2

I might add that I normally have much more exciting toppings on my pizza… However we leave for holidays tomorrow so it was more using up ingredients we already have without buying new ones.

Nutrition info for the whole pizza base

Calories: 775 Fat: 51g Carb: 48g Fiber: 38g Protein: 55g


 

Coconut- Macadamia Nut Cookies

May 16, 2013 No comments

macacoconut

You really don’t need flour to make awesome cookies. Actually, I don’t make cookies often at all as I find it hard to just eat a few- even healthy ones! They just taste so good! I’m still trying to get through open packets of perishables before we move away so thought now was as good a time as any to bake some.

These are really quick and easy and quite filling! You will need:

  • 250g packet of macadamia nuts (or 1 cup macadamia nut butter)
  • 3/4 cup powdered sweetener (I used natvia)
  • 1/2 cup desiccated coconut (45g)
  • 1 egg
  • 2 tsp vanilla essence
  • 1 tsp bicarb soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Pre-heat your oven to 180C. Add the macadamia nuts and the egg to a blender or food processor and blend to a smooth paste. Set aside. Add all other ingredients to a bowl and combine, then add the macadamia mix. Combine well then drop tbsp sized balls on a baking tray and flatten with a fork- these spread out a lot so leave space between them! Bake around 10 minutes until gold around the edges. I got 16 cookies from this mixture.

Nutrition info for the entire recipe (divide it by how many cookies you make)

Calories: 2304 Fat: 230g Carb: 33g Fiber: 12g Protein: 29g


Chocolate Fudge Brownies

May 14, 2013 No comments

fudgebrownie1

Look how fudgy!

I was bored this morning so decided to get my bake on. My husband is on holidays at the moment so thought I should do something he can easily grab when he gets the munchies- these turned out WAY better than I even hoped. So rich and chewy. Can’t beat the smell of baking brownies either!
To make these, you will need:

  • 3/4 cup unsweetened cocoa powder (90g)
  • 3/4 cup powdered sweetener (150g- I make my own Natvia-type mix from erythritol and stevia)
  • 1/3 cup coconut flour (40g)
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 cup of nut butter or 250g mixed nuts (any nut mix! I used a pack of raw mixed nuts that included almonds, walnuts, hazelnuts, cashews, brazil nuts and pecans).
  • 2 tbsp coconut oil (30g)
  • 3 eggs
  • 1 tsp vanilla essence
  • 3/4 cup almond milk (I make my own here)

Pre-heat your oven to 180C and line a square baking tin with baking paper. Combine all dry ingredients in a bowl and set aside. Add your nut butter or nuts to a strong blender (I use my Vitamix) with the coconut oil and blend until you have a smooth paste. Add all other liquid ingredients and blend again. Pour into the dry mix and stir well, then scrape into your baking tin. Bake for 30-35 mins- it’s ready when an inserted knife comes out clean. Makes 16 squares.

fudgebrownie2

Nutrition info for 1 brownie of 16

Calories: 156 Fat: 12.4g Carb: 4.4g Fiber: 1.9g Protein: 5.9g


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