My French Toast recipe as a video! This was my first attempt at creating a cooking video so please be kind. I did however forget to add the 1 teaspoon on ground cinnamon to the recipe…..
30g Butter
1 tsp Cream Cheese
1 tbsp Almond Flour
1 tbsp Coconut Flour
1/4 tsp Baking Powder
1 tsp Ground Cinnamon
Pinch of Nutmeg
1 Egg
Pinch of salt
FOR THE SOAK:
1 Egg
1/2 cup of double cream
Pinch of Salt
200g Pecan Halves
60g Dried Cranberries
100g Coconut Oil
60g Raw Cacoa Powder
25g Powdered Erythritol
1 tsp vanilla extract
1.5 tsp peppermint extract
Pinch of salt
Heat the oven to 170 Celsius.
Spread the pecan halves onto a sheet of parchment on a baking tray. Dry roast the nuts in the oven for 10 minutes.
Allow the nuts to cool a little. Place the nuts in a ziplock type bag, seal and then hit with a rolling pin to crush into small pieces making a crumb.
Place the dried cranberries (I dry my own using erythritol to sweeten) in a small bowl. Using a pair of kitchen scissors, coarsely cut the cranberries.
Melt the coconut oil in a heatproof dish over a pan of simmering water. Once melted add the raw cacao powder, powdered erythritol, a pinch of salt and the vanilla extract. Stir to a silky chocolate.
Add the cranberries to the chocolate and mix thoroughly.
Sprinkle 2/3 of the nut crumb into the bottom of an 8 inch by 8 inch tray lined with parchment. Pour the chocolate cranberry mix over the top trying to be as even as possible. Sprinkle the remaining nut crumb on top.
Place the dish in the fridge for a couple of hours to set.
Once set, cut the tiffin into small pieces. Store in the fridge to keep it firm.
1/2 Cup coconut oil
1/2 Cup raw cacao powder
1/4 Cup powdered erythritol
1 tsp vanilla extract
1.5 tsp peppermint extract
Pinch of salt
Place the coconut oil in a heatproof dish over a pan of gently simmering hot water. Gently stir until the oil has melted.
Add the raw cacao powder, powdered erythritol, vanilla extract, and peppermint extract and salt.
Still until combined into a smooth dark mix..
Gently pour into chocolate molds. Refrigerate for a few hours until solid and then enjoy as an after dinner mint.
These need to be kept in the refrigerator as the coconut oil will soften at room temperature.
180g Almond Flour
60g Sliced Pecans
45g Granulated Erythritol
90g Butter
1 tsp Vanilla Extract
Pre-heat your oven to 160 degrees Celsius
Place almond flour, sliced pecans and erythritol (a little more if you have a sweet tooth) into a medium bowl. In another bowl gently melt the butter. Allow to cool slightly, add the vanilla extract.
Add the liquid to the dry ingredients and mix thoroughly.
Make the dough into a sausage about 8 inches long and wrap tightly in cling film. Place in the fridge for 30 minutes.
Once chilled, remove the cling film and cut carefully into biscuits 1/2 inch thick and place on parchment.
Place the parchment on a baking sheet in the oven. Cover with a second sheet of parchment.
Cook for 18-20 minutes until golden brown (but at this stage soft in the middle).
Turn the oven off and place the tray in the bottom of the oven for 15 minutes. Then remove the tray from the oven and let the cookies cool and harden.
Enjoy!
