Plenty of shredded cabbage
Finely chopped onions, mint, green chillies
Add cumin powder, turmeric powder, salt - to taste
2 cups Almond flour
2 tbsp flax meal
I used Avacado oil & 1 egg to hold these to together - Qty as preferred
Mix ‘em up, slowly start adding water to a point where you can make rounds & press down to cutlets.
Used Air fryer - 400 degrees for 30 min(flip half way thru)
Sure this will come out fine in a Toaster oven or dosa tava
Zucchini Squash chips
Slice vegg
Toss with olive oil - Qty as preferred
Sprinkle oregano, garlic powder, cumin powder, cayenne pepper powder - mix the whole bunch with veggies
Spread into 1 or 2 layers on parchment paper
Then Sprinkle salt
Preheat oven
Oven roast at 375 degrees for 35
(Flip veggie half way thru)
1/2 cup yogurt + 1 tsp baking soda - let this sit for 15 min (will become slightly foamy)
1 cup pancake mix
1 cup almond flour
1 to 1.5 cups Monk sugar (this has lowest glycemic numbers)
1/2 cup dried grated coconut powder
1 tbsp baking powder
Pinch of salt
(cinnamon, nutmeg, rose essence, powdered cardamom - to taste)
To this dry mix
add the foamy yogurt
1/2 cup oil
Cream of coconut (comes in cans) - add enough to get the mix to a cake batter consistency - semi thick
Preheat oven at 365 degrees
Bake till inserted knife comes out clean (might take 35 to 50 min depending on container or shape)
OR
Mix 1 cup cream cheese
1 cup sour cream
Sugar to taste
Pinch of salt
Pinch of beaten all spice while, cinnamon, cloves powder (homemade)
Pinch of nutmeg
Pinch of BAKING SODA & baking powder
1 tsp Vanilla essence
2 tbsp flour (I used 1 part almond & 1 part all purpose)
1 tbsp fresh squeezed lemon juice
Beat with beater till it becomes smooth
Mix in Grated lemon zest
Any amount of nut, any fruit
Bake at 350 degrees for 25 min
Make homemade cake - any flavor
Pour baked & warm cheesecake batter on top of the cake
After mix gets to room temp, pop it in fridge overnight
Portion size is for 4 people
Slice 2 Zucchini , 2 squash, any 2 peppers - all flat slices
In a separate container- mix the below
1 cup pasta sauce
1/2 cup cream cheese
1/2 cup sour cream
1 cup cheese or more if you prefer
6 or 7 garlic cloves - chopped
1/2 onion chopped
2 tbsp dried basil
2 tbsp dried thyme
1 tbsp jeera powder
1 tbsp chili powder
Salt to taste
In a baking dish - layer about 1/2 inch height of veggies, then smooth coat the mix & keep repeating layers
Top most layer should be the wet mix
Cover loosely & bake at 375 degrees (after pre heating) - till cheese bubbles & veggies look cooked
1 cup corn bread mix
3 cups almond flour mix
1/2 to 1 cup peanut butter
Add handful Jeera, Fennel seeds (optional)
Add 1/2 tsp baking powder
Add 1 to 2 eggs (OR 1 tbsp yogurt + 1 tsp baking soda)
1/2 cup oil
Make a thick batter
Preheat oven & bake at 365 degrees for 35 or 40 minutes
Tea mix masala & Chai recipe
For 250 grams tea dust
Grind into fine dust & mix with tea dust (this can be stored in room temperature for up to a month or more for flavorful tea treat)
Boil 1 cup water
Add 1 or 2 tsp of Tea with Masala blend
Add 1/4 cup of milk
Sugar / Honey to taste
Grate in 1/2 fresh ginger
Turn off stove when mix boils and bubbles over
Let Chai seep in for 1 to 2 minutes before straining / serving to enjoy !
(Borrowed pics from online sources)
