Zucchini Fritters (courgette)

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I have seen a lot of recipes for fritters, however they all seem to have cheese in and I wanted a dairy free option.  So I’ve been experimenting in the kitchen again and come up with these.  They are dairy free and low carb. The  recipe below serves 2.

Ingredients: 2 zucchini, 1 tablespoon smoked paprika, 3 cloves of garlic crushed, 1 tablespoon of LSC (lineseed, sunflower & chia) 2 small eggs.

1. Great the zucchini onto a dry tea towel and squeeze out all water. Then place the zucchini in a large bowel.

2. Add the garlic, paprika and LSC and stir,

3. Beat the eggs and add to the bowel and combine.

4. Heat a frypan on a high heat, add a little olive oil.

5. Using your hands make patties with the mixture and fry and  fry a couple of minutes each side.

I serve with a couple of slices of crispy bacon and broccoli.

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Enjoy

Sarah x

Coconut Oil Chocolate Shards

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One of the biggest challenges for me, when giving up refined sugar is I miss chocolate so much, so I’ve been playing around and come up with a great alternative.  It’s only 4 ingredients and paleo friendly. It has a dark chocolate taste.

Ingredients: 1/2 cup of coconut oil, 1/2 cup of cacao powder 1 tablespoon maple syrup & handful of dried cranberries.

1. Melt the coconut oil in a saucepan and mix in the cacao powder and then maple syrup.

2. Pour into a flexible plastic container and place the cranberries on top.

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3. Place in the freezer for 30 minutes or until completely set.

4. Take out of freezer turn out.  Cut into shards and keep refrigerated.

Enjoy

Sarah x