Choose Your Diet

recipes CHOOSE YOUR DIET

Keto Garlic Bread

Serves 8

Ingredients:

7g sachet instant dried yeast 1 tbsp pouring cream 80ml (⅓ cup) warm water 155g (1 ½ cups) almond meal 2 tbsp psyllium husk 1 tbsp ground flaxseed 1 tsp gluten free baking powder ½ tsp table salt 3 eggs, lightly whisked 2 tbsp olive oil 2 tsp apple cider vinegar 3 garlic cloves, finely chopped 2 tbsp olive oil 100g (1 cup) shredded mozzarella cheese Chopped continental parsley, to serve

Method:

Grease and line a square 20cm cake pan with baking paper. Place the yeast, cream and water in a small bowl. Whisk to combine. Set aside for 10 minutes or until slightly frothy. In a large bowl, whisk together the almond meal, psyllium husk, flaxseed, baking powder and salt. Make a well in the middle. Add the yeast mixture, egg, olive oil and vinegar. Whisk well to combine. Transfer to the prepared pan. Cover loosely with plastic wrap and set aside for 1 hour or until the mix has risen slightly. Preheat the oven to 200ºC/180ºC fan forced. Bake the bread for 15 minutes. Drizzle with olive oil, sprinkle with garlic and scatter with cheese. Bake for a further 10 minutes or until cheese is bubbling. Sprinkle with parsley to serve.

Paleo Multi-Seed Bread

Serves 10

Ingredients:

300g almond meal 180g arrowroot powder 60g ground flaxseeds ⅓ cup pepitas ⅓ cup sunflower seeds 2 tbsp black chia seeds 2 tsp salt 1 tsp bicarbonate soda, sifted 3 tsp sesame seeds 1 tsp poppy seeds ½ tsp caraway seeds 8 eggs 2 tsp apple cider vinegar

Method:

Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of an 11cm x 22cm loaf pan with baking paper. Combine almond meal, arrowroot, flaxseed, pepitas, sunflower and chia seeds, salt and bicarbonate soda in a large bowl. Combine sesame, poppy and caraway seeds in a small bowl. Whisk eggs in a large bowl until foamy. Whisk in vinegar. Add almond mixture and stir until combined. Spoon into prepared pan. Sprinkle with sesame seed mixture. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes then transfer to a wire rack to cool.

Vegan Sausage Rolls

Makes 16

Ingredients:

500g cup mushrooms 1 tbsp extra virgin olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tbsp fresh thyme leaves 400g can lentils, drained, rinsed 1 tbsp brown flaxseeds ½ cup vegan beef-style stock 2 tsp dijon mustard 1 cup panko breadcrumbs 2 sheets frozen puff pastry, partially thawed 2 tbsp almond milk 2 tbsp sesame and poppy seeds Canola oil spray Tomato sauce, to serve

Method:

Place mushrooms in a food processor and process until finely chopped. Heat oil in a large frying pan over medium-high heat. Add onion and cook until softened. Add mushroom. Cook for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute. Add lentils, flaxseeds and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until almost all the stock has evaporated. Transfer to a heatproof bowl. Add mustard and breadcrumbs. Season with salt and pepper. Stir to combine. Set aside for 30 minutes to cool. Preheat oven to 200ºC/180ºC fan forced. Line 2 large baking trays with baking paper. Cut 1 pastry sheet in half to make 2 rectangles. Place ¼ of the mushroom mixture along 1 long edge of each rectangle. Roll up to enclose filling. Repeat with remaining pastry and mushroom mixture. Cut each roll into 4 pieces. Place, seamside down, on prepared trays. Brush rolls with milk. Sprinkle with seed mixture, salt & pepper. Spray with canola oil. Bake for 25 to 30 minutes or until pastry is golden and puffed. Serve rolls with tomato sauce.

Vegetarian TVP Stuffed Capsicums

Serves 4

Ingredients:

1 cup dried textured vegetable protein (TVP) 1 tbsp olive oil ½ cup chopped onion 2 cloves garlic, minced 2 tbsp taco seasoning 400g diced tomatoes 1 cup cooked brown rice 400g black beans, drained and rinsed 1 jalapeno, seeds removed, chopped 2 tbsp tomato paste 1 cup shredded cheddar or pepper jack cheese 4 capsicums, halved

Method

Preheat the oven to 180ºC. Add TVP to a bowl and cover with 1¼ cup hot water. Let sit for 5-7 minutes until water has been mostly absorbed and TVP has plumped up. In a deep fry pan, add the olive oil and onion. Cook over medium-high heat for 3-4 minutes or until onion is translucent. Add the garlic and taco seasoning. Cook for 1 minute. Add the tomatoes, rice, beans, jalapeno, tomato paste, and TVP. Bring to a simmer for 5 minutes allowing any excess moisture to cook off. Stir in 1/2 cup of the cheese and cook another 1-2 minutes until cheese is melted. Arrange halved capsicums in a baking dish. Divide filling between capsicums. Cover with foil and bake for 15 minutes. Sprinkle with remaining cheese and bake for another 15 minutes. Serve with chopped cilantro, jalapeno, and/or sour cream.