Low Carb Granola Cereal (Paleo, Gluten-Free, Sugar-Free)
1 cup Hazelnuts
1 cup Pecans
1/3 cup Pumpkin seeds
1/3 cup Sunflower seeds
6 tbsp Erythritol
1/2 cup Golden flaxseed meal
1 large Egg white
1/4 cup Butter (or ghee for dairy-free; measured solid, then melted)
1 tsp Vanilla extract
- Preheat the oven to 325 degrees F. Line a large baking sheet, or two small ones, with parchment paper. (I used two 13×9 cookie sheets.)
- Pulse almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
- Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
- Add the pumpkin seeds, sunflower seeds, erythritol, and golden flaxseed meal. Pulse just until everything is mixed well. Don’t over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.
- Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
- Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you’ll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter.
- Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 inch thick). Bake for 15-18 minutes, until lightly browned, especially at the edges.
- Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)
Spiced Tomato Baked Eggs with Sweet Potato and Guacamole
Ingredients
Baked Eggs
- 1 teaspoon olive oil.
- 1 red onion, finely chopped.
- 1/2 red chilli, deseeded and chopped.
- 2 garlic cloves, finely sliced.
- 1 teaspoon tomato paste.
- Handful of flat-leaf parsley, chopped.
- Dash of red wine.
- 1/2 teaspoon paprika (optional).
- 1 red capsicum, deseeded and finely chopped.
- 600 g tinned chopped tomatoes.
- 1 sweet potato, chopped into 2 cm chunks.
- 4 eggs.
Guacamole
- 1 ripe avocado.
- 1/2 lime, juiced.
- 1/4 red chilli.
- Handful of fresh coriander.
- Dash of olive oil.
- 1 tablespoon Parmesan, grated, to serve.
Directions
- 1. Heat the olive oil in a shallow pan with a lid and gently soften the onion, garlic and chilli. Add a little water if necessary to prevent them from burning.
2. After 2 minutes, stir in the tomato paste, parsley, red wine, paprika, pepper and sweet potato. Simmer for 2 minutes (add a splash more water if necessary) before tipping in the chopped tomatoes.
3. Cook for another 8-10 minutes, by which point the potatoes and peppers should be softening nicely. The mixture should be the consistency of a thick stew.
4. Create a little dip in the mixture and crack an egg into it, then do the same with the other 3 eggs. Try to get the 4 eggs evenly spaced out and not too close to the base of the pan, to prevent them from burning.
5. Put the lid on and let the eggs poach in the stew on a low heat for a further 3-4 minutes. You may want to spoon some of the stew over the eggs to ensure the tops cook properly but take care not to overcook them.
6. Meanwhile, make the guacamole by mashing the avocado in a bowl and then mixing in the rest of the ingredients.
7. Divide the baked egg mixture between 2 bowls, and serve it with a sprinkle of Parmesan and the guacamole on the side.
Banana Bread Pancakes
We’ve thrown some mashed banana into our go-to Gluten-Free Pancake mix for some natural sweetness. We then topped the pancakes with our favourite banana bread ingredients like pecans and cinnamon (and some chia seeds for fun!)
Ingredients
1 large banana, mashed
1 egg
2 teaspoons vanilla extract, optional
1 cup milk of your choice (full-fat, almond, oat, rice)
1 cup buckwheat flour
1 cup almond meal
1 teaspoon baking powder
Butter or coconut oil, for frying
Serving
2 bananas, sliced in half
1/2 cup pecans
1 tablespoon chia seeds
1/2 teaspoon cinnamon
2 tablespoons tahini
Directions
1. Place banana into a large mixing bowl. Mash with a fork. Add in egg and milk. Whisk together.
2. Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.
3. Heat a large frypan over medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on its own. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for one minute.
4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
5. Once you’ve cooked all the pancakes, again grease the frying pan with a little butter. Add in banana and fry on both sides until golden.
6. Serve pancakes topped with the fried bananas, pecans, chia seeds and a sprinkle of cinnamon and drizzle of tahini.
Zucchini + Sweet Potato Hash
This supercharged breakfast from Luke Hine’s cookbook Eat Clean is in fact a lot more than just Zucchini + Sweet Potato Hash! There’s a recipe for homemade macadamia ricotta too, which is a super creamy and indulgent dairy-free “cheese” that’s 100 per cent worth trying out!
Ingredients
1 sweet potato, coarsely grated.
1 large zucchini, grated.
1/4 red onion, grated.
55 g (1/2 cup) almond meal.
1 tablespoon dried chilli flakes.
Pinch of sea salt.
6 eggs.
80 ml (1/3 cup) coconut oil.
4 bacon rashers.
Lemon wedges, to serve.
Handful of mint leaves, to serve.
Macadamia ricotta
320 g (2 cups) macadamia nuts.
2 tablespoons lemon juice.
1 teaspoon sea salt.
125 ml (1/2 cup) filtered water, plus extra if needed.
Directions
1. Start by preparing the delicious macadamia ricotta. Put all the ingredients in a food processor and puree to a smooth paste, scraping down the sides with a spatula halfway through to ensure everything gets mixed together well, and adding a little extra water if you need to loosen it up. Set aside.
2. Now get on with the rest of the dish. In a bowl, combine the sweet potato, zucchini, onion, almond meal, chilli flakes, salt and two of the eggs to form a batter.
3. Melt the coconut oil in a frying pan over medium heat. Spoon the sweet potato mixture into the pan in four loose rounds and press down lightly on each to form round fritters. Cook for about 3 minutes on each side until crisp and tender.
4. Meanwhile, fry the remaining eggs and the bacon in a separate pan until cooked to your liking. Transfer all of the elements to serving plates and accompany with the macadamia ricotta, a few lemon wedges and a scattering of mint leaves. Season and enjoy.
Check out more of the amazing recipes at I Quit Sugar
If you have some delicious recipes that are sugar free and super healthy that you would like to share please send them our way.