Banting-friendly recipes

[USZA]

Because I'm sure that some people here are banting and just because they're banting, doesn't mean that their food has to be bland and unappetizing.

Please feel free to share yours.


Instructions
Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture. Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
Remove the bowl from the microwave and set aside to cool for about 5 minutes.
Add the melted ghee (or coconut oil), chopped chives, garlic powder, coconut flour, eggs, and salt to the mixing bowl. Mix until all the ingredients are well combined.
Use your hands to form the mixture into 6 to 8 patties. Set aside.
Heat the coconut oil in a skillet over medium heat. NOTE: You want the coconut oil to be deep enough to partially submerge the patties.
Fry the patties in the coconut oil until browned, about 2 to 3 minutes per side. Remove the patties from the oil and place on a paper towel lined plate to remove any excess oil.
Serve and enjoy!

 

[saor]

^ Looks like there's part of the recipe missing. What about frying them in a pan?

 

[USZA]

^ Looks like there's part of the recipe missing. What about frying them in a pan?

Ah yes. That was a screengrab from Facebook. Sorry about that.

 

[Mephisto_Helix]

I make those quite often, they really do take the place of potato cakes bloody well.

 

[CorrieDeBeer]

I'd skip the Gee and just use regular butter.

 

[cerebus]

I'd skip the Gee and just use regular butter.

Could mix some butter and olive oil otherwise. It needs a high volume and temperature and butter might not cope well.

 

[saor]

I really like the taste of ghee...has an almost nutty flavor to it. Usually put a dollop on something .

 

[CorrieDeBeer]

I find it gross. Reminds of oil that has been used to many times.

 

[igi]

thank you for sharing

 

[akescpt]

I really like the taste of ghee...has an almost nutty flavor to it. Usually put a dollop on something .

Just like that. Damn. Can't imagine jut putting butter on food.

 

[janinki]

Posted this in the LCHF thread, but since this is the recipe thread....
Here's a quick recipe for one flatbread

Ingredients

0.5 deciliter almond flour (ground almonds)
0.5 tablespoon linseeds / flax seeds
0.5 tablespoon crushed linseeds / flax seeds
0.5 tablespoon finely ground rose hip peel
1 egg
1 tablespoon water
2 pinches sea salt
Serve with:
1 teaspoon butter
3 thin slices strong cheddar cheese
How to

Mix all the dry ingredients: 0.5 deciliter almond flour, 0.5 tablespoon linseeds, 0.5 tablespoon crushed linseeds, 0.5 tablespoon ground rose hip peel and 2 pinches of sea salt.
Stir in 1 egg and 1 tablespoon of water.
Spread the mix on a plate and put it in the microwave on full effect for 2 minutes. You can also fry the bread, but then it tastes a little more like omelet.
Let the bread cool and server with butter

 

[USZA]

Cauliflower steaks with warm asparagus dressing

• 40g butter, or 2 tablespoons oil
• 2 tablespoons olive oil
• 2 (about 1kg each) heads cauliflower, each cut down through stalk and trimmed into two 2cm-thick slices
• 1 tablespoon extra virgin olive oil
• 2 bunches asparagus, tips removed, cut diagonally into 1cm thick slices
• 2 tablespoons chopped pistachio kernels
• 1 garlic clove, thinly sliced
• 1 tablespoon lemon juice
• 1 lemon, zested

Step 1
Preheat the oven to 180C/160C fan forced. Heat 10g of the butter and half the olive oil in a large non-stick frying pan over medium heat. Add 1 cauliflower piece to pan. Cook, carefully turning, for 3 minutes or until golden. Transfer to a lined tray. Season. Repeat with another cauliflower piece. Heat another 10g butter and remaining olive oil in the pan, and repeat with the remaining cauliflower. Roast cauliflower for 15 minutes or until tender.

Step 2
Meanwhile, heat the extra virgin olive oil and remaining 20g of butter in the pan over medium-high heat. Add the asparagus, pistachio and garlic. Stir for 2 minutes until the asparagus is tender-crisp. Stir in the lemon juice. Season.

Step 3
Place the cauliflower on a platter. Spoon over asparagus mixture. Sprinkle with lemon zest and serve.

 

[USZA]

Cauliflower Fried 'Rice'

• 2 cups frozen peas
• 1/2 cup water
• 1/4 cup sesame oil, divided
• 6 green onions, sliced
• 1 large carrot, cubed
• 2 cloves garlic, minced
• 20 ounces shredded cauliflower
• 6 tablespoons soy sauce
• 2 eggs, beaten

1. Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
4. Stir pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

 

[USZA]

Maple-roasted pumpkin

2 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons chopped fresh thyme
1/2 teaspoon ground allspice
1kg Kent pumpkin, unpeeled, seeded, cut into 10 wedges

Step 1
Preheat oven to 220°C. Combine the maple syrup, oil, thyme and allspice in a small bowl. Place the pumpkin in a large roasting pan. Add half the maple syrup mixture and toss to coat. Season with salt and pepper. Roast for 20 minutes.

Step 2
Add the remaining maple syrup mixture. Roast for a further 20 minutes or until the pumpkin is tender and golden.

 

[USZA]

Brussels sprouts with bacon and hazelnuts

1kg brussels sprouts, trimmed
150g bacon, rind removed, finely chopped
30g butter
75g (1/2 cup) dry-roasted hazelnuts
2 tablespoons verjuice or balsamic vinegar
2 tablespoons chopped fresh continental parsley

Step 1
Cook the brussels sprouts in a large saucepan of lightly salted boiling water for 8 minutes or until just tender. Drain.

Step 2
Meanwhile, heat a large frying pan over high heat. Add the bacon and cook for 3 minutes or until golden.

Step 3
Add the butter and hazelnuts to the pan. Cook, stirring, for 1 minute or until the butter melts. Stir in the brussels sprouts and verjuice or vinegar. Season with salt and pepper. Cook, stirring, for 1 minute or until heated through. Sprinkle with parsley to serve.