Recently I have drastically reduced the amount of meat I eat, I have got from just having a Meat Free Monday to having a predominantly Meat Free Week. I have found having to compensate for the lack of meat has really changed my opinions on a lot of foods. I’m far more open to ingredients I have never been fond of. One of them being eggplant, it is something I had never enjoyed in the past but is now one of my favourite ingredients to cook with, as a side dish and in this case as the main feature
1 large Eggplant
1/2 C Fine Polenta
1/2 C Almond Meal
1/4 C Linseeds
Preheat the oven to 200C
Slice the eggplant into 4 thick slices, I cut the skin off both sides and used it later in my vegetable stock.
Spread the “schnitzels” out onto a plate and generously cover with salt , leave for about 1 hour to draw out the moisture
Rinse off the excess salt and then thoroughly dry the eggplant with paper towels.
Beat an egg in a bowl an set aside
Combine the polenta, almond meal and linseeds in a flat bowl or on a plate
Coat each slice in the egg, and then in the dry mix ensuring it is all covered
Place the coated eggplant onto a foil lined baking tray, drizzle with olive oil and then bake for 25 – 30 mins, turning once.
I like to serve with some roasted red peppers and microgreens
Over the past year since changing my diet and lifestyle one of the hardest things I have found to replace with a lower carb version that actually tastes good and has a consistent result has been breads. I have tried so many different recipes which have worked out okay but are too cake-like, which doesn’t really cut it when you want to make a burger or sandwich. However, I have recently discovered this recipe for flax seed buns and I have been making them on a weekly basis ever since! They are fluffy, sturdy and far more bread-like than anything else I have tried so far!
Flax Seed Buns
150grams Ground Golden Flax Seeds
2 Tbsp Apple Cider Vinegar
3 Tbsp Water
2 Tbsp Coconut oil
1.5 Tsp Baking Powder
Preheat oven to 180C and line a tray with baking paper
In a large bowl combine eggs, oil, vinegar and water
Mix in flax seeds and baking powder
Leave the mixture to sit for 5mins and thicken up, it is quite a sticky mixture so don’t use a food processor or it will be a nightmare getting it out
Once the mixture has thickened up, form into bun shapes and place on the lined tray. Wetting your hands between each roll stops it from sticking. You will get 6 buns out of the mixture.
Sprinkle with Sesame and Caraway seeds and then bake for 20-22minutes.
If you can’t find ground Golden Flax Seeds and don’t have a spice grinder to do it yourself, regular ground flax seeds are more readily available. They produce a darker bun, similar to a rye bread, personally I prefer the golden variety.
I’ve created this blog to share all my food discoveries in one place!
A collection of my favourite recipes that I have discovered through my hours and hours of scouring pinterest as well as the libraries. Trialing over and over along the way and adjusting to perfect and suit my dietary preferences
Some are my own, some are adaptations of classics or recipes from my favourite chefs and some are my go to staples that are so good and easy they have come to be part of my weekly routine.
I do not follow any particular diet, I pick and choose recipes from various diets including paleo, keto, raw and vegan. I avoid refined sugars, gluten, and am cautious of carbs but I don’t deny myself the chance to indulge sometimes!
Hope you enjoy