Are you following the Banting diet but have run out of recipe ideas recently? Perhaps, you are craving bread, pasta or something sweet?
We’ve selected three delicious low-carbohydrate, high fat (LCHF) recipes that are quick and easy to prepare.
RECIPE 1: If you are afraid that you have to give up bread…
Almond and poppy seed bread
Banting breads are great when toasted and poppy seeds usually go well with lemon. So as a serving suggestion we recommend toasting this Banting bread and topping it with lashings of butter, avo and a squeeze of lemon. Enjoy!
Preparation time: 10 mins
Cooking time: 35 mins
• 4 eggs
• 3 tbsp water
• 1 cup dark flax meal, or flax seeds that you grind yourself
• 1/2 cup ground almonds
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp caraway seeds
• 1 tsp Xylitol
• 1/2 tsp Xantham gum
• 2 tbsp poppy seeds
• 1/4 cup sunflower seeds
• 1/4 cup flaked almonds
1. Preheat the oven to 180°C.
2. Grease a small loaf tin.
3. Whisk together the eggs and the water in a bowl until well combined.
4. Place the rest of the ingredients in another bowl and stir to combine.
5. Fold the eggs into the dry ingredients and mix well.
6. Pour the mixture into the greased loaf tin and bake in the oven for 30 – 35 minutes.
7. Allow to cool and serve.
8. This loaf will last for a few days in the fridge.
RECIPE 2: If you love pasta but want a low-carb version
Quick Chicken Banting “Pasta”
Enjoy more flavour and texture with this beautiful Banting friendly "pasta" dish. Once you try this you'll wonder why you ever bothered with traditional pasta recipes.
Preparation time: 20 mins
Cooking time: 40 mins
• 12 deboned chicken thighs, cut into 3 and seasoned well with salt and pepper
• 4 Tbsp butter
• 1 onion, finely chopped
• 1 leek, finely chopped
• 1 stalk of celery, finely chopped
• 2 cloves garlic, crushed
• 1 cup dry white wine
• 1 cup chicken stock
• 1 cup cream
• 1 tsp dried Italian herbs
• 1 Tbsp Dijon mustard
for the “pasta”: 600g courgettes, sliced into ribbons with a potato peeler
• 3 Tbsp butter
1. Melt the butter in a large pan and brown the chicken until it is golden. Remove from the pan and set aside.
2. Turn the heat down to medium and add the onion, leek, celery and garlic to the pan and gently fry until they are soft.
3. Add the white wine and let it simmer and reduce by half.
4. Add the chicken stock and let it simmer for 5 minutes.
5. Finally add the cream, dried herbs and mustard and let the sauce simmer for a few minutes.
6. Add the chicken to the sauce and cook for 5 minutes.
7. To make the ‘noodles’: Melt the butter in a large frying pan and toss the courgette through. Keep frying until the courgettes are warmed through. This should be quite quick.
8. Serve the chicken poured over the courgettes.
Recipe 3: A Banting dessert recipe for those who can’t do without something sweet…
Chocolate Nutty Coconut Fat Bombs
Preparation Time: 10 mins
Cooling time: 1 hour
2 Tbsp Coconut Oil
4 Tbsp Almond Butter
1 Tbsp Cocoa
2 Tbsp Xylitol
6 Tbsp Desiccated Coconut
1. Mix the coconut oil, almond butter and raw cocoa with a hand blender until the mixture is a smooth texture.
2. Then add the sweetener and desiccated coconut and mix well.
3. Pour into moulds (silicone is easier) with about 1 tablespoon in each one.
4. Set in fridge for about 30 min - 1 hour. Its best the stay in the fridge or freezer until ready to eat, as once they get to room temperature, they could melt.
For extra virgin, organic coconut oil and almond butter from the Crede range, visit Feelgood Health at 8 Gabriel Road, Plumstead, Cape Town or call 021 797 0193 to order.
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