Your Family - April 2017

LOW CARB

APRIL 2017 53

ROUND UP THE FAMILY FOR

A HEALTHY PICNIC PACKED

WITH DELICIOUS TREATS

Monthly contributor, Vickie de Beer,

is co-author of the award-winning

cookbook, The Low-Carb Solution

for Diabetics, and author of

My Low Carb Kitchen

‘potato salad’

Serves 6 Takes 30 mins + cooling

15ml apple cider vinegar

2 bay leaves

5ml peppercorns

2.5ml salt

200g turnips, peeled and cubed

1 cauliflower, cut into small florets

4 gherkins, diced

½ red onion, diced

60ml mayonnaise

250ml sour cream

60ml Greek yoghurt

10ml Dijon mustard

handful parsley, chopped

handful chives, chopped

1 Fill a large saucepan with water, and add the

vinegar, bay leaves, peppercorns, salt and

turnips. Bring to a boil, lower the heat and simmer

for about 15 minutes.

2 Add the cauliflower and cook for another

5 minutes or until the vegetables are tender.

Remove from heat and drain. Cool completely.

3 Combine the vegetables with the gherkins

and onion.

4 Whisk together the mayonnaise, sour cream,

yoghurt, mustard, parsley and chives. Season.

Toss through and serve.

chocolate peanut butter brownies
Serves 8 Takes 30 mins + cooling

80ml cocoa powder
160ml boiling water
50g 70% dark chocolate, chopped
180g butter, melted
2 eggs
2 egg yolks
10ml vanilla essence
90ml xylitol or erythritol
310ml almond flour
125ml coconut flour
125ml sugar-free organic peanut butter

1 Preheat oven to 180°C. Line a 20cm x 30cm
shallow baking pan with baking paper and spray
with cooking spray.
2 Whisk the cocoa, water, chocolate and butter until
the chocolate has melted and the ingredients are
well combined.
3 Add the eggs, yolks, vanilla and xylitol or erythritol
and whisk until combined.
4 Add the flours and fold until well combined. Pour
the batter into the prepared baking pan. Place
dollops of peanut butter on top and swirl with the
tip of a knife or skewer.
5 Bake for about 20 minutes or until a cake tester
comes out with a few moist crumbs. Cool.