
This citrussy cake is not only crustless, it is also flourless! It is also quick and easy to make.
Continue reading Baked Ricotta CheesecakeThis citrussy cake is not only crustless, it is also flourless! It is also quick and easy to make.
Continue reading Baked Ricotta CheesecakeI love to make this dish, which can be served either hot or cold, during the festive season, as it reminds me of Christmas trees and Christmas Baubles, but you can definitely enjoy it right through the year!
700 g green beans, topped and tailed
5 ml canola or coconut oil
1 large onion, sliced
zest of 1 large lemon, finely chopped
5 ml crushed garlic or garlic & herb seasoning
500 g cherry tomatoes
2.5 ml salt or seasoning of your choice
freshly ground black pepper
8 to 10 servings.
Variation
Add slivers of Parmesan or Pecorino cheese to the beans when ready to serve.
Also known as “miracle” cookies, these cookies only have four ingredients, are quick to make and gluten-free.
Continue reading Flourless Peanut Butter BiscuitsThese light and delicious biscuits are trendy and nutritious. Enjoy as is or dip in coffee or sweet dessert wine such as sherry as the Italians do!
Continue reading Gluten-free Biscotti With Brazil NutsFeather-light cheesy puffs baked in mini muffin tins to serve as tempting snacks or in medium muffin tins to serve with soup or stews.
250 ml self-raising self-binding rice flour plus 5 ml baking powder OR
or gluten-free cake flour or flour mix plus 10 ml baking powder
2 ml salt
pinch cayenne pepper (optional)
pinch mustard powder (optional)
100 g/250 ml grated Cheddar cheese
250 ml milk
1 large egg
15 ml oil
paprika or garlic and herb seasoning to sprinkle
18 to 24 mini puffs.
Variations
Parsley, spring onion or herb puffs
Add 15 ml chopped parsley and/or 30 ml chopped spring onion to the dry ingredients.
Goats cheese and peppadew puffs
Replace half of the Cheddar cheese with crumbled soft goats cheese (Chevin) or grated firm goats cheese (Gotino) and add 4 to 6 chopped mild or hot peppadews.
Cheese and biltong puffs
Add about 60 ml finely grated or chopped biltong to the batter.
There is no reason why quiche cannot be enjoyed by people that are wheat and/or gluten-intolerant or celiacs.
Crust
250 ml rice flour
50 ml corn flour
50 ml potato flour or 60 ml soya flour
125 g chilled butter or margarine, grated
1 large egg
± 50 ml water
Vegetable filling
2 tsp (10 ml) oil
250 ml leek, very coarsely chopped
250 ml finely diced pumpkin or butternut?
60 ml) halved and sliced courgette (1 small)
60 ml trimmed and sliced young green beans or additional courgette
1 small or ½ large red capsicum, seeded and cut into strips
2,5 ml crushed garlic
2,5 ml salt
2 fresh basil leaves, shredded (optional)
250 ml milk
3 large eggs
125 ml grated strong cheese such as Edam or Parmesan or ½ of each
freshly ground black pepper
To serve and garnish
salad garnish as preferred including sliced cucumber and chives
8 servings.
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This light and delicious sponge base can be baked as sponge cake layers, as cup cakes or cut into fingers and dried out to make low-fat rusks or biscotti-style biscuits. Add any typical ingredients to flavour the biscotti. A combination of 75 ml chopped pecan nuts or sunflower seeds and red cherries makes a delicious biscuit cum rusk.
Continue reading Wheat-free Rusks or BiscottiThese muffins will be a hit with young and old alike!
500 ml rice flour or gluten-free flour mix
20 ml baking powder
5 ml salt
5 ml garlic and herb seasoning
5 ml dried origanum
10 ml mixed dried herbs
1 ml cayenne pepper (optional)
100 ml finely chopped spring onion
50 g/125 ml grated Cheddar cheese
100 g/250 ml finely diced Mozzarella cheese
100 g ham, coarsely chopped (optional)
300 ml milk
2 large eggs
100 ml oil
30 ml tomato puree or pizza or pasta topping sauce
12 medium muffins.
Recipe by Carolié de Koster.
These healthy biscuits can be served with tea or as snacks. It is great for including in lunch boxes for kids as well as for mom and dad!
250 ml sunflower seeds, toasted
250 ml pumpkin seeds, toasted
125 ml sesame seeds, toasted
125 ml coconut chips or flakes, toasted
60 ml soft brown sugar (Treacle or Demarera)
60 ml honey
125 ml dried cranberries, sultana’s or raisins
2 extra large egg whites
Makes 60 small clusters or 30 medium clusters.
Variation:
An exquisite light and soft meringue filled and rolled with cream. A perfect choice to serve after a filling meal. Decorative colourful fruit compliments the dessert.
Continue reading Cloud Nine aka Rolled Meringue RouladeThese biscuits are good to nibble at any time of the day but also ideal to use as “saucer” biscuits with good coffee or tea.
Continue reading Cinnamon & Sesame Crescent BiscuitsOopsie bread or Oopsies is all the rage these days due to the fact that it is low in carbs. Nothing more than an improved version of the Atkins Revolution Roll, Oopsie bread provides a gluten-free alternative to bread and even to some types of cakes! The texture is similar to choux pastry and the taste is neutral, not eggy at all as one would expect. It can therefor be served with either sweet or savoury dishes. I prefer to bake Oopsies in a muffin pan (or a swiss roll tin for roulade). I have successfully used Philadelphia cream cheese, creamed cottage cheese and cream cheese. By simply adding sweet or savoury ingredients Oopsies can easily be turned into classic sweet or savory recipes. See my recipes for Low Carb Tuna Roulade and Low Carb Raspberry & Cream Roulade.
Continue reading Low Carb OopsiesPaella takes its name from the typical wide, shallow saucepan used for this ever-popular Spanish rice dish with magnificent contrasting flavours, colours and textures. To simplify and save time, cook the ingredients simultaneously in two smaller saucepans and the large shallow paella-style pan. Read more about National Spanish Paella Day here.
Continue reading Paella