Lose It! — November 01, 2017

POMEGRANATE

COOKIES

MAKES 14

• 160g butter


• 3 tbsp xylitol


• 3 jumbo eggs


• 2 tbsp psyllium husk
  powder


• 50g flaked almonds,
  chopped


• 170g almond flour


• pinch of salt


• 40g pomegranate rubies


• xylitol icing, to dust

1. Preheat the oven to
   180 ̊C. Line a baking
   tray with baking paper.
   Cream the butter and
   xylitol, add the eggs one
   at a time, then add the
   dry ingredients. Stir well
   to combine and form a
   dough. Roll the dough into
   a sausage shape and wrap
   it in foil.


2. Freeze the dough for
   1 hour, then unwrap it
   and carefully slice it into
   rounds. Place the rounds
   onto the baking tray and
   make a deep indentation
   in the centre of each one.
   Lightly crush 30g of the
   pomegranate rubies in a
   bowl. Spoon a little of the
   mixture into the centre of
   each cookie.


3. Bake the cookies for
   12–15 minutes or until they
   are golden.


4. To serve: Fill each
   indentation with the
   remaining rubies, dust xylitol
   icing on top and serve the
   cookies immediately.

CHRISTMAS TREATS ARE

LOADED WITH UNHEALTHY

CARBS – MAKE THESE

SUBSTITUTES INSTEAD.

FESTIVE CRANBERRY

JELLY

MAKES 1½ CUPS

• 200g frozen cranberries,
  defrosted


• 2 tsp ground cinnamon


• ½ tsp ground cloves


• 1 star anise


• 2 tbsp xylitol
  
  
  1. Place all the ingredients in
     a small pot and stir to combine.
  
  
  2. Bring it to a boil, then simmer
     gently for 3–4 minutes until the
     mixture has thickened.
  
  
  3. To serve: Let the jelly cool
     completely, then serve it chilled
     with sliced meat.
     Tip: Use the jelly sparingly due
     to the higher carb count that
     comes from the cranberries.
  
  
  
  

NOT: Store bought

cranberry jelly

per cup

fat 0g

carbs 20g

protein 1g

sound advice

BY JUSTINE KIGGEN