Trends in food come and go but to me, the humble cauliflower has always been like the little black dress….always in style, and very adaptable. This salad is normally served warm, but is just as delicious at room temperature. It’s simple to make, just roast the cauliflower, make the dressing, introduce them to each other and voila! I call it a warm salad, but it would also make a great vegetable side dish too. Or you could just eat the whole thing yourself whilst the other half is out!
The smell in the kitchen when I was baking these was just divine! If you are trying to sell a house, bake a batch of these for an enticing smell! The beetroot gives the brownies a very moist texture and are much better the next day.
If you have ever made chocolate truffles, this is just as simple except you add some pumpkin puree and spices in. Just delicious and very addictive. I just love the flavour combination of chocolate, pumpkin and spices…almost as much as dark chocolate and raspberry….(drools over keyboard). When finished, I rolled mine in cocoa powder and some in coconut. You could always add a dash of liquer too, under the guise of “well, it’s the holiday season”. Which is my personal excuse for cracking open a bottle of something on Christmas Day.
These would make a lovely gift for the holiday season too. Or just eat them all yourself, then sob quietly in the corner..
When I tasted this soup after cooking it, I almost ate a whole bowl of it in one go. It was one of those scenes where you take a spoon, taste, repeat and repeat, then reach for a larger spoon. Then my low carb bread roll came out for dipping with a small bowl of the soup. I recommend you eat it after you cook it. I re-heated it the next day and it lost some of the thick consistency it had freshly made. I would not recommend freezing this either. Eat it with justo once you have made it! It’s lovely and creamy, with a slight pink colour due to the red pepper but the slight hint of the cayenne pepper makes this a perfect comfort soup! Just typing this recipe up makes me realize I need to make another batch as I enjoyed the first one so much!
I’ve recently found that you can make an amazing cookie out of nut butters. Gluten free, low carb and tasty! What more can you want! As long as you don’t use that nasty sugar ingredient but a far more healthier alternative! These as just so easy to make too as long as you have a food processor. No stirring or beating, just press the buttons and voila! Tasty soft and delicious cookies for all! These are great the next day after storing in the fridge too.
One of my many favourite flavour combination is coconut and lime. I fancied something sweet one afternoon so thought I’d whip up a batch of cupcakes with coconut and lime. Light, delicious and hit the spot. I purposely have not included my topping recipe as you may want to use your own or change it. If you do want it, let me know and I’ll adjust the recipe. It’s easy enough to mix some butter, cream cheese with coconut milk and sometimes cupcake toppings are a very personal choice!
This recipe is my favourite cupcake recipe with coconut flour. It’s fun to adapt it with other flavours. Use and enjoy!
These are just delicious and so easy to make too. I tried this with both savoury and sweet fillings and both were delicious. The Chief Taster was not about so I got to eat them all to myself too which was an added bonus! I made some savoury ones, stuffed with spinach and cheese but ate them all before I could photograph them so you will have to use your imagination! If you are using a savoury filling I reccomend that you omit the vanilla from the mixture (and perhaps the sweetner). Low carb goodness in crepe form! Lovely!