2 overripe bananas
1/4 cup liquid coconut oil
1/3 cup coconut flour
1 pinch baking soda
1 tsp vanilla extract
1 pinch salt
(optional) 1/2-1/4 cup 85%-90% chocolate or nuts broken into little pieces.
1. Preheat the oven to 175 C – 180 C (350 F-355 F).
2. In a blender mix the eggs, coconut oil, salt, vanilla extract and bananas.
3. Pour the mixture into a mixing bowl and add the coconut flour and baking soda. Carefully mix with a spoon or a whisk (don’t beat it)
4. Add the optional ingredients – chocolate or nuts (if you wish) Mix.
5. Pour out into muffin molds (mine are silicone).
6. Bake at 175 C – 180 C for 20 min. Check the readiness with a wooden toothpick and the top has to be lightly browned.
7. Let cool in mold for 10 min and only then take out of the molds. Best to store in a closed plastic container in a fridge.
200-300g ham (or cooked chicken)
1 can (540ml) canned white beans
1 large or 2-3 little fresh cucumbers
Onion to taste
Salt to taste
2-4 tbsp sour cream or mayonnaise (or 1/2 sour cream and 1/2 mayonnaise)
1. Boil the eggs for 10 min then let cool.
2. Cut or grate (on a small grate) the eggs.
3. Place the beans in a colander and rinse with water. Allow liquid to drain.
4. Cut the cucumbers into small cubes.
5. Mix all the ingredients together in a deep mixing bowl.
6. Add mayonnaise or sour cream to taste.
7. Taste the salad and if you want add salt to taste.
2 cans (170 g each) of canned tuna
1 bell pepper
200 g cottage cheese
200 g of cheese grated with a small grate
Salt, pepper, and other spices to taste
(optional) Greens like dill, cilantro, parsley etc.
1-2 tbsp vegetable oil
1. Preheat the oven to 200C (400F).
2. Cut the onion and bell pepper and cook them on a pan in vegetable oil for 10 min.
3. Beat the eggs well.
4. To the beaten eggs, add the cottage cheese, tuna, cooked vegetables, and 1/4 of the grated cheese. Mix.
5. Add the salt, pepper, and other spices by taste and add the greens if you want. Mix.
6. Lay out in a pan and sprinkle the rest of the grated cheese on top.
7. Cook at 200C (400F) for 20-30 min or until the top has slightly browned.
1/4 cup unsweetened cacao powder
1/2 tsp baking soda + 1 tsp lemon juice (mixed together)
1/4 cup erythritol + stevia (or another sweetener of choice)
1 tsp liquid vanilla extract
1/2 cup (120g) ricotta cheese
1. Preheat the oven to 175C (350F).
2. In a mixing bowl mix the cacao and sweetener.
3. In another mixing bowl slightly beat the eggs.
4. Add the slightly heated ricotta cheese (30 sec in the microwave or on the stove top and it shouldn’t be hot) to the eggs. Mix with a hand mixer until uniformity.
5. Add the egg with ricotta mixture to the cacao with sweetener.
6. Mix the baking soda and lemon juice and add to the dough.
7. Add the vanilla extract and once again slightly mix with a hand mixer.
8. In a silicone mold put in 1-2 tbsp of the dough (only fill half of the mold).
9. Bake at 175 C (350 F) for 25-30 min. Check if it’s ready with a wooden toothpick.
1/2 cup coconut flour
2 tbsp psyllium husk
4 large eggs
4 tbsp butter, ghee or coconut oil
1/2 tsp baking powder
1 pinch salt
Sesame, sunflower or pumpkin seeds to taste for sprinkling the top.
1. Preheat the oven to 180-200 C.
2. Line a baking sheet with parchment paper or silicone mat.
3. In a mixing bowl mix all the dry ingredients.
4. In a separate mixing bowl beat the eggs with the melted butter and water, so that you have a smooth mixture.
5. Now add the dry ingredients into the wet ingredients. Continue mixing.
6. Let the dough sit for 5-10 min.
7. With damp hands paste together little balls (If the dough is too watery add a little psyllium or coconut flour. About 1/2-1 tsp Then mix together and paste together again).
8. Place the dough balls onto the baking sheet. Slightly compress them so they look like buns.
9. Bake at 180-200 C for 25-35 min until fully baked. Check if its fully baked with a wooden toothpick and see if a crust forms on top of the buns.
4 tbsp flax seed flour (I ground some flax seeds)
3 tbsp coconut flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
Unsalted butter or coconut oil to grease loaf pan
Sesame seeds to taste for sprinkling
1. Preheat the oven to 180C (350F).
2. Beat the eggs and salt with a mixer until the mass increases in volume by 2 times. (2-3 minutes).
3. Add the baking powder, flax seed flour, and coconut flour.
4. Add the sour cream (the consistency of the mix needs to be similar to the sour cream).
5. Let the mixture sit for 5 minutes. If the mass of the mixture is liquidy then add flax seed flour. If the mixture is too thick add a little sour cream.
6. Grease the pan with butter or coconut oil and pour the mixture into the pan. Sprinkle the top with sesame seeds.
7. Bake the bread at 180C (350F) for 50-55 minutes. Check if its ready with a wooden toothpick.
250ml whipping cream
100g 70-90% dark chocolate
1 tsp vanilla extract
Unsweetened shredded coconut or/and cacao powder
1. Bring the whipping cream to a boil.
2. Remove from the stove.
3. Add broken pieces of chocolate and vanilla extract to the whipping cream. Mix until all the chocolate has melted.
4. Pour the mix into a silicone mold for candies, (about 2 tsp for each truffle).
5. Put the truffles in the fridge for 3-4 hours or in the freezer for 40-50 minutes (until solid)
6. Take the truffles out of their molds and roll them in cacao powder or unsweetened shredded coconut.
7. Put the now covered truffles in a glass or plastic container.
8. You can eat the truffles right away or put them in the fridge or freezer.