OOPSIE BREAD

(Courtesy Sally-Ann Creed)

Ingredients:

3 eggs

100g cream cheese

½ tablespoon psyllium husk fibre (optional)

½ teaspoon baking powder

Method:

Separate the eggs, with the egg whites in one bowl and the egg yolks in another

Whip the egg whites together with the salt until very stiff.

Mix the egg yolk and the cream cheese well. Add the psyllium seed husk and baking powder (makes the oopsie more bread-like)

Gently fold the egg whites into the egg yolk mix - try to keep the air in the egg whites

Put 6 – 8 oopsies on a greased baking tray

Bake in the middle of the oven at 150 degrees Celsius for about 25 minutes, or until they are golden brown.

PASTA, CARB-FREE

(courtesy TRMR)

Ingredients:

4 eggs

125g cream cheese

½ cup psyllium husks

Method:

Preheat the oven to 160 degrees C

Blend all the ingredients and leave to thicken for 10 minutes

Using coconut flour for dusting, roll the pasta into sheets and set aside. They can be frozen between greaseproof paper or cooked immediately.

Cook like normal pasta, but be careful as they cook quickly

PIZZA

Ingredients:

2 cups grated mozzarella cheese

2 large eggs

2 tablespoons ground linseeds (ground in coffee grinder)

2 tablespoons coconut four

½ teaspoon baking powder

Method:

Mix together all the ingredients, knead the wet, sticky dough till well mixed

Spread onto a well-greased baking sheet or piece of parchment paper, about 3cm thick

Bake at 180 degrees C for 15 minutes in mid oven

Loosen the crust and turn over, bake another 15 minutes

Add toppings of choice and melt under grill

PALEO PROTEIN BARS

(Courtesy Sally-Ann Creed)

Ingredients:

1 1/2 cups slivered almonds, or very well chopped

1 cup organic pecans, lightly toasted

1/3 cup ground linseeds

¾ teaspoon ground cinnamon

1/3 cup dried cranberries

7 large dates

1/3 cup dried unsweetened blueberries

½ teaspoon vanilla

½ tablespoon organic raw honey

4 – 5 teaspoons water

1/3 cup 80% chocolate chips

Method:

Place almonds, pecans, linseeds, cinnamon, cranberries, dates, blueberries, vanilla in food processor and process until well ground

Now pulse in honey and 3 tablespoons of water until the mixtures forms a ball. If its  not a ball after the 3 tablespoons of water add more water and process until the mixture forms a ball

Remove from food processor and stir in chocolate chips. Then press into a 20x20cm baking dish

Place bars in fridge for an hour and then slice into bars. Can also be wrapped individually and placed in airtight container in the freezer.