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Malsange said:

Slow Cooker Gingerbread

Cooking a cake in your slow cooker is not only easy but results in an amazingly moist, dense consistency. It’s more like an old-fashioned steamed pudding and it doesn’t need much more than a bit of whipped cream on top for garnish. As since we are entering holiday season, I thought a slow cooker gingerbread was in order.

Ingredients:
2 1/4 cups almond flour or sunflower seed flour

3/4 cup Swerve Sweetener or usual sweetener

2 tbsp coconut flour

1 tbsp dark cocoa powder

1 1/2 tbsp ground ginger (or more, if you like it really gingery)

1/2 tbsp ground cinnamon

2 tsp baking powder

1/2 tsp ground cloves

1/4 tsp salt

1/2 cup butter, melted

4 large eggs

2/3 cup almond milk or water

1 tbsp freshly squeezed lemon juice (if using sunflower seed flour – helps keep it from turning green)

1 tsp vanilla extract

Preparation:
Grease the ceramic interior of a 6 quart slow cooker well.

In a large bowl, whisk together almond flour or sunflower seed flour, sweetener, coconut flour, cocoa powder, ginger, cinnamon, baking powder, cloves and salt.

Stir in melted butter, eggs, almond milk or water, lemon juice if using, and vanilla extract until well incorporated.

Pour into prepared slow cooker and cook on low for 2 1/2 to 3 hours, until set.

Serve with lightly sweetened whipped cream. It also makes a great breakfast treat with a little smear of butter!

Serves: 10
Nutrition Info:
Per serving:
Food energy: 284kcal
Saturated fatty acids: 7.73g
Total fat: 24.79g
Calories from fat: 223
Cholesterol: 98mg
Carbohydrate: 8.58g
Total dietary fiber: 4.10g
Protein: 9.07g
Sodium: 290mg

Hope you all enjoy this

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RobPL said:

Very low carb schnitzel / 'breadcrumb' coating.
View attachment 18261

This is basically a breadcrumb recipe but uses seasoned pork scratchings in place of the breadcrumbs and flour that you would get with normal schnitzel.
You can use this for any breaded recipe.
I made this with gammon as it's all I had in but would work with chicken also. It's really yummy.
Put your meat in between sheets of cling film or in a sandwich bag and pound the hell out of it until it's as thin as you can get it.
Also pound away at some pork scratchings till they are as fine as you want. You can mill them or use a food processor also. I just used the meat tendoriser so some bits are still large as you can see in the pic.
Add seasoning to taste to the pork scratchings. For this one, I used garlic powder, cayenne pepper, paprika and oregano. You can use anything though. Mix them all together well.
Beat one egg.
Coat the meat in the egg and then the mixture. Or you can do what I did and brush the egg on and then sprinkle the mix over it, pressing down so it sticks.
Then fry each side for a few mins.

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nickalas2 said:

I found some good healthy dessert recipes on a website called The Nutritional Source. Check them out here

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• 100g Milled Flaxseed (if you do not have this then so long as you replace with a milled alternative then this will be fine)
• 100g Mixed Seeds (eg a mix of any of the following : pumpkin, sunflower, sesame, linseed, poppy seeds etc)
• 100g Chia seeds
• 200g Ground Almonds
• 1 Cup Water
• ¼ Cup Melted Coconut Oil
• 4 Eggs, Large and beaten
• 1 Tsp Sea Salt

1. Pre-heat oven to 180° C / 356°F
2. In to a deep mixing bowl place the flaxseed, mix seeds, chia seeds, ground almonds and sea salt and combine with a wooden spoon
3. Create a well and pour in coconut oil and beaten eggs, combine until fully mixed in
4. Now add in water and combine until you have a thick mixture
5. Transfer batter to a loaf tin (I use silicone, but if you use an alternative make sure it's greased)
6. Place in to oven for 1 hr until the top is golden and you can put a skewer through it that comes out clean
7. Allow to fully cool before serving and before placing in a tin
8. Store in an airtight container for up to one week

• Soak noodles in a pot of boiling water for 5 minutes, or until they are soft enough to eat. Drain, and quickly rinse under cold water to keep from sticking. Set aside.
• Heat a 1/4 cup water in a wok or large frying pan over medium-high heat. Add the vegetables and stir-fry for 4 to 5 minutes.
• Add the noodles, hoisin sauce and chilli flakes and toss thoroughly to coat.
• Serve immediately.

1. Cut the broccoli into small pieces.
2. Heat olive oil in frying pan and add the anchovies, chillies and garlic. Low heat cook for 5 minutes.
3. Cook broccoli in salted water for 6 minutes, add pasta and cook until al dante.
4. Add both pasta and broccoli to frying pan that has flavoured oil and anchovies and mix to coat well.
5. At last, add parmesan and serve.