I sincerely admire home bakers who create beautiful Christmas confections. My prosaic LCHF Christmas baking suited me just fine.
I’ve experimented with several low-carb bread recipes and Fiona’s Banting bread still comes out tops for me because it is delicious, really not difficult to make, has a great shelf life just keeping it in the fridge, and according to my calculations has 4.7 grams of carbohydrate per slice.
Often a few slices of this bread with some butter, cheddar cheese and slices of cucumber, constitutes a meal for me.
My grandchildren, and everyone else for that matter, enjoyed the chewy honey and coconut cookies that are dead easy and quick to make.
Here’s the recipe:
Chewy Honey And Coconut Cookies
3 tablespoons honey
90 grams butter
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 cup desiccated coconut
In a mixer, cream together honey and butter until light and fluffy.
Add the egg, milk and vanilla and mix until combined.
Mix in the remaining ingredients to form a soft dough.
Chill the dough in the fridge for an hour.
Line a cookie sheet with silicone baking paper and roll the dough into 15 balls. Place them on the baking sheet and press them down with a fork, making sure they have enough room to spread.
Bake for 12 – 15 minutes in an oven preheated to 170 degrees C.
Go easy with these cookies as they each have 8 grams of carbohydrate. Only have them if you are in the Banting 2.0 Preservation phase.
One of the greatest beliefs around is that “Low-Carb is Expensive”
– Jonno Proudfoot
There is a common misconception that academics and scientists are the only people whose opinions count in a any argument. When I dipped my toe into the academic community I was appalled by how much arguing happens over scientific papers instead of looking at what is right in front of them. There are many debates about nutrition that can be won on pure personal experience, and often, as little as plain old common sense.
One of the greatest beliefs around low-carb is that ‘Low-Carb is EXPENSIVE’
Suzanne Garrett, one of our own Facebook followers, testified to this by her own admission when she commented on our post with the following:
‘Agree with these comments, heard them all. But it is expensive to buy pastured/wild caught/organic/minimally processed. No getting around that fact – it’s a matter of degrees of expensive and how to economize by buying seasonally and in bulk. Still very expensive’
I have to agree with Suzanne. Pasture-reared, wild-caught and minimally processed food is generally more expensive.
Low-carb, by definition says nothing about pasture-reared or wild-caught. Sure, all nutrition experts (hopefully even those who are not pro-low-carb), would advocate pasture reared meat and organic produce for optimal health. But in the history of Real Meal Revolution there has only ever been one mention of the quality of ingredients and that was in the first book The Real Meal Revolution. It said something along the lines of “you should aim to eat pasture reared and organic as much as possible.”
We still believe that that is where you should aim. But it is totally unsustainable for almost everyone on earth. Posh meat is expensive. Organic veggies are expensive. Most of these foods are also very hard to get hold of.
Low-Carb doesn’t mean low-carb, super elite, organic, grass-fed or that the ingredients need to have been flown in on the wings of a condor. Quality aside, there are also some tag-along health hacks that have been added to the low-carb ‘must-haves’ that don’t quite line up. Himalayan crystal salt as opposed to normal salt is one that kills me. If we’re trying to save the environment by shortening the distance from pasture-to-plate, using Himalayan crystal salt is like asking Mother Earth to smoke a Texan Plain every time you salt your avocado.
Low-carb also doesn’t mean eating only Real Meal Revolution recipes either. That would be delicious, but that too is unsustainable for every meal of the day, every day of the week. Unless, you’ve got a private chef, in which case I recommend giving it a try.
While the recipes in Real Meal Revolution’s cook books show case a few high-end dinner options, they should not be mistaken for prescriptive dietary advice. The recipes were developed to illustrate how deliciously one could eat on a low-carb diet. If you skip the duck with berry coulis and coconut pancakes it will not negatively effect your journey to awesome weight.
Low-carb means low-carb and nothing else. That means eating very few carbs. End of story. And you can do that without any recipes, without any expensive ingredients and without lots of money.
What is nowhere near as expensive as a private chef or elite produce is simply lowering carbs and sticking to the green list. And that is what low-carb is about. If you can just eat of the green list, you are doing low-carb (hint – low-carb also doesn’t mean ‘high-fat’ but we will save that one for later)
So, Suzanne, we understand and share your concerns in a big way. But you don’t need all that fancy stuff to lower your carbs.
1¹⁄₂ whole bangers (ask your butcher for ‘no cereal’)
¹⁄₄ tbsp butter
1¹⁄₂ thick leeks (washed and cut into chunks)
¹⁄₂ tbsp hot english mustard
¹⁄₄ cup white wine
¹⁄₄ cup cream
¹⁄₄ sprig thyme
¹⁄₄ pinch salt and pepper
Preheat your oven to 220°C and pop the grill setting on.
Get the butter up to a medium heat in a medium sized ovenproof pan and add the leeks to saute.
When the leeks are caramelised, add the mustard, thymeand the wine and reduce it by half while stirring
Once the wine is reduced, add the cream and bring it to the boil. Reduce the sauce by a third, then remove it from the heat.
Arrange the bangers, evenly spaced, in a tray and pop them in the oven until they are dark brown on top. Then flip them over and grill them until they are brown on the other side. Probably 5 minutes a side.
Once they are brown on both sides, add them (juices and all) into the pan and bring the pan back up to a gentle simmer for the sausages to cook through in the sauce. (1 or 2 minutes)
Season with salt and pepper and serve immediately.
“Obesity kills more people than any conflict on the planet, so that’s why we should treat it as war”
Dr. Rangan Chatterjee is a leading lifestyle and health teacher. His podcasts are well worth listening to.
Dr Chatterjee talks to celebrity TV chef, restaurateur and childhood obesity campaigner Jamie Oliver on his ambitions as a boy working in his family’s business, his current role as an obesity campaigner and what he’s working on for the future.