Lose It! – July 2019

PERFECT MATCH

VOLUME 31 LOSE IT! 65

CHOCOLATE & VANILLA

BAKED PUDDING

SERVES 10

100g 85% dark chocolate,

chopped

1 tsp vanilla extract

3 egg yolks, beaten until foamy

2 tbsp coconut flour

3 egg whites, whisked until stiff

pinch of salt

extra melted chocolate to drizzle

sour cream to serve

1. Preheat the oven to 160°C.
   Grease a 20cm baking dish. Place
   the chocolate and vanilla into a
   heatproof bowl set over a pot of
   simmering water. Allow chocolate
   to melt completely, then remove
   from the heat. Allow to cool slightly.


2. Whisk egg yolks into chocolate
   mixture then add the coconut
   flour, fold through the egg whites
   and salt. Pour the mixture into the
   prepared baking dish and bake for
   20 minutes or until centre is firm.


3. To serve: Allow the pudding
   to cool slightly, then serve
   drizzled with melted chocolate,
   sour cream and nut butter.

APPLE AND

CINNAMON

MUFFINS

SERVES 6–12

2 green apples, peeled, cored

and chopped

1 tbsp ghee

1½ cups almond flour

1 tbsp psyllium husks

1½ tsp cinnamon, ground

1 tsp baking powder

2 eggs, beaten

3 tbsp coconut oil, melted

30g pecan nuts, chopped

1. Preheat the oven to 170°C. Line
   a 6-hole muffin tray with paper cases.
   Place the apples in a
   pot, add a little water and
   the ghee. Cook gently until
   completely softened and
   smooth, then set aside to
   cool.
   2. Place the dry ingredients
   in a bowl and stir well to
   combine.
   3. Make a well in the centre
   of the dry ingredients,
   add the apple, eggs and
   coconut oil, and stir well
   to combine. Spoon the
   mixture into the prepared
   paper cases and sprinkle
   with pecan nuts.
   4. Bake for 20 minutes or
   until firm. Remove and
   allow to cool.
   5. To serve: Serve warm. ■

KEEP ON TRACK per serving

FAT 17G CARBS 10G PROTEIN 5G

KEEP ON TRACK per serving

FAT 7G CARBS 5G PROTEIN 3G

FOOD ASSISTANT: TANI KIRSTEN