The beauty of an experiment gone wrong! Not quite an exciting and world-changing discovery as penicillin, but I’m happy with it. 😀 I originally set out to try and make low-carb (and low-fat) pasta, more or less following my instincts. However, what came out of the oven turned out to be almost the perfect pizza base; I just had to experiment a little to get it to the finish line. Most low-carb pizza bases out there are very high in nasty fats. Cauliflower bases can be kept relatively low-fat, but they are a pain in the behind to make. This recipe, on the other hand, is pretty simple and requires very little manpower.
- 4 egg whites
- Smoothened fat-free cottage cheese* − 40g
- Fine, blanched almond flour – 20g
- Ground hazelnuts – 13g
- Tapioca flour – 7g
- Wheat gluten – 1¼ tablespoons (leave out if gluten-intolerant, but the texture is better with gluten added)
- Locust bean gum – ¼ teaspoon
- Garlic powder – ¼ teaspoon
- Paprika powder – ¼ teaspoon
- Salt – ¼ teaspoon
- Erythritol Gold – 2 teaspoons
- Ground black pepper
*Blend fat-free cottage into a smooth consistency using a high-speed blender.
1. Blend all ingredients together until smooth.
2. Preheat oven to 175°C.
3. Line a medium-sized baking tray (I used a 35cm x 25cm tray for this recipe) with greaseproof paper, grease the paper, and pour the mixture onto the lined baking tray, spreading it into a thin rectangle.
4. Bake for 10 minutes, then flip over and bake for another 10 minutes.
5. Top with your favourite topping, which may need a further 5–10 minutes in the oven before serving. Feel free to be creative!
A spinach soup as pure as it could possibly be! Made of only spinach with a delicious spice mix, but without adding other vegetables, which so many others do, it blends into velvety, creamy deliciousness. In addition to tasting absolutely splendid, it will also give your iron levels a decent kick in the buttocks, huzzah!!
- Spinach – 500g
- Coriander powder− ½ teaspoon
- Cumin powder− ¼ teaspoon
- Garlic powder− ¼ teaspoon Paprika powder− ¼ teaspoon
- Fenugreek powder− ¼ teaspoon
- Flora ProActiv Light margarine − 30g
- Philadelphia Lightest − 50g
- Maggi stock cubes − 2
- Erythritol Gold – 1.5 tablespoons
- Water – 400ml
1. Blanch the spinach for 3 minutes in boiling water on medium heat, then immediately rinse with cold water.
2. Dry roast the spices (coriander, cumin, garlic, paprika, and fenugreek powders) in a small pan, over a low heat, for 30 seconds, then take off the heat,
3. In a separate pan, melt the margarine and the Philadelphia Lightest for 30 seconds, then take off the heat.
4. In a high-speed blender the spinach, spice mix, melted margarine and Philadelphia, stock cubes and erythritol Gold and 400ml water, and blend until smooth.
5. Simmer on low heat until the soup starts to bubble. Serve hot!
I love rainbow chard, and the fact that it is the most colourful member of the cabbage family. It has a lovely, earthy taste and doesn’t need much interference for this deliciousness to surface, making it a fabulous accompaniment for rich meaty dishes and light seafood or veggie dishes alike!
Rainbow chard – 200 g, roughly chopped (stems and leaves separated)
Mushrooms – 130 g, roughly chopped
Garlic − 3 cloves, minced
White wine − 4 tablespoons
Salt − ¼ teaspoon
Erythritol Gold− 2 teaspoons
Rapeseed oil spray
Ground black pepper to taste
1. Heat 1 spray olive oil in a wok, and sauté garlic on low heat until it starts to brown.
2. Add in the mushrooms and white wine, followed by chard stems. Keep the heat low. Stir-fry for 2 minutes.
3. Add chard leaves and salt. Stir-fry until the leaves start to wilt.
4. Add the erythritol, and fresh ground black pepper to taste.
A ravishing potted blackberry dessert, old chaps! This delectable dessert has a lovely, smooth, silky ice cream-like texture, without the addition of any kind of oil or cream. And of course it contains erythritol instead of sugar. The result is pure bliss!
Blackberries − 5-6 berries
Cashew nuts − 5 tablespoons
Erythritol − 2 tablespoons
Vanilla powder − ½ teaspoon
Alpro soya light − 100 ml
Rosewater − 1 drop
1. Blend all ingredients together until very very smooth.
2. Scoop into small dessert bowls or ramekins.
2. Chill in the freezer for 1 hour; this timing is perfect for delicious ice cream-esque consistency. 😀
For all the people that can’t eat refined sugars, or those of you who want to cut down on them, try erythritol!!
I have been searching high and low for sugar alternatives for over 9 years and tried various sweeteners such as commercially bought Stevia (it has a very strange artifical taste, which I really don’t like, and an even more undesirable aftertaste) or agave nectar (not the healthiest either, but still better than sugar). Erythritol, however, hits the nail on the head both in terms of taste and its effect on health.
Notably, it doesn’t add any strange flavour to a dish, nor is it overpowering. Most importantly, it is a polyol, which are biologically neutral carbohydrates that don’t affect blood glucose levels, will not get converted into fat and get dumped in your arteries, and has a glycemic index of less than 1. Basically you just pass it straight out!
I usually buy my erythritol from Amazon, but I wish all supermarkets would stock it. Better spread the word! 😉
My version of patatas bravas, minus all the oil – a fiesta for the senses! Ole!
Potatoes − 250 g, peeled and diced
Onion powder − ¼ teaspoon
Garlic powder − ¼ teaspoon
Ground paprika − ½ teaspoon
Salt − ⅓ teaspoon
Erythritol Gold − ½ tablespoon
Magnificent Mediterranean tomato sauce − ½ cup
Fresh basil leaves – a handful, roughly torn
Black olives – a handful, thinly sliced
Fresh ground pepper – ⅓ teaspoon
Chilli flakes – ⅓ teaspoon (optional)
1. Boil the potatoes with salt until soft. Place the boiled potatoes in a bowl
2. Mix onion powder, garlic powder, ground paprika, salt and erythritol together, and add to potatoes and make sure they are evenly coated with the spice mix.
3. In a non-stick pan, add one spray of oil and brown the potatoes.
4. Add in the magnificent Mediterranean tomato sauce, mix well and simmer on low heat for 2 minutes.
4. Turn off the heat, and mix in the basil leaves and black olives.
5. Mix in the fresh ground pepper and chilli flakes to serve.
I do believe it is high time for something sweet… Therefore, I present a dreamy, creamy, chocolate orange mousse with a delightfully pleasing crunch! Divine deliciousness, duly delivered. 😀
Alpro soya simply plain yoghurt – 200 g
Rich Tea light biscuits – 4, broken up
Soya milk – 5 tablespoons (I used Alpro Soya Light)
Powdered erythritol – 2 tablespoons
Carob powder – ¾ teaspoon + 1 teaspoon
Orange essence – 2 drops
A pinch of vanilla seed/powder (or a drop of vanilla essence)
Zest of 1 orange
1. Whisk together yoghurt, erythritol, ¾ teaspoon of carob powder, soya milk, orange essence and vanilla, to make into a creamy mousse.
2. Add the broken Rich Tea biscuits and mix well.
3. Place mixture into ramekins, and sprinkle with 1 teaspoon of carob powder.
4. Refrigerate until fully chilled (for at least 30 minutes), and add orange zest to decorate.