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
- 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. - 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. - Bake the cookies for
12–15 minutes or until they
are golden. - 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
- Place all the ingredients in
a small pot and stir to combine. - Bring it to a boil, then simmer
gently for 3–4 minutes until the
mixture has thickened. - 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.
- Place all the ingredients in
NOT: Store bought
cranberry jelly
per cup
fat 0g
carbs 20g
protein 1g
sound advice
BY JUSTINE KIGGEN