BABY MARROW MUFFINS

Ingredients:

2 cups almond flour

6 eggs

2 -3 medium baby marrow (about 2 cups shredded)

½ teaspoon Himalayan / pink salt

4 tablespoons butter to grease muffin pan

Method:

Puree all ingredients in a blender

Or shred baby marrows with grater and mix all ingredients with fork

Pour batter into well- greased muffin tins or small loaf pan

Bake at 180 degrees Celsius for 20 – 30 minutes or until a knife comes out clean

Or:

Bits of butter can be placed into each muffin cup

Preheat oven, place in oven to melt the butter

Once melted, pour or spoon in the batter, the fat will move up the sides of the muffin cup as the batter is spooned in.

BREAD, ALMOND (Dairy-free)

(Courtesy Sally-Ann Creed)

Ingredients:

2 cups almond flour

½ cup ground linseeds (make your OWN – the bought version does not work!)

¼ cup sunflower seeds

4 large eggs

2 tablespoons olive oil/macadamia oil (or melted butter/coconut oil)

2 teaspoons baking powder

2 tablespoons psyllium husks

½ salt

2 teaspoons apple cider vinegar

Method:

Combine all dry ingredients

Lightly beat the eggs and mix with the oil and apple cider vinegar

Combine wet and dry ingredients/add more moisture if consistency of dough is too dry

Pour mixture into greased loaf tin

Bake at 190 degrees C for about 45 minutes (check with toothpick)

BREAD, CARB-FREE (with linseeds)

(courtesy TRMR)

Ingredients:

2 cups milled linseeds (use coffee-grinder)

5 egg whites

2 whole eggs

5 tablespoons coconut or olive oil

1 teaspoon baking powder

1 teaspoon salt

½ cup water

3g stevia

2 teaspoons apple cider vinegar

Method

Preheat oven to 180 degrees C

Mix dry ingredients

Add wet ingredients and form a batter

Pour into a greased bread tin and bake until cooked through middle. Takes about 30 minutes

Tip over cooling rack. Slice only when cooled. Slice and store in freezer if not eaten at once.

BREAD, GRAIN-FREE (With Nut Butter)

Ingredients:

1 cup almond,or macadamia, or hazelnut butter

4 large eggs, separated

½ to 2 tablespoons honey

2.5 teaspoons apple cider vinegar

¼ cup coconut milk

1 teaspoon baking soda

½ Himalayan salt

Method:

Preheat oven to 190 degrees

Line bottom of baking pan with baking paper and spread oil thinly on sides

Beat the nut butter with the egg yolks

Add honey, vinegar and coconut milk

Beat egg whites until peak forms

Combine all dry ingredients in a separate dish

Pour dry ingredients into wet ingredients and beat until combined

Pour beaten egg whites into nut butter mixture and beat well to combine

Pour batter into prepared loaf and put into oven

Bake for 45 -50 minutes, til golden-brown or toothpick comes out clean