Quick grab and go brekkie or a snack that doesn’t make you feel too guilty. Easy to make. Super delicious. Enjoy!
Ingredients
1 cup smooth peanut butter
1 cup crunchy peanut butter
1 cup coconut flour
1/2 cup maple syrup
1/2 cup shredded coconut
Method
Mix the coconut flour, peanut butter and maple syrup together. Roll into 2cm balls. Set aside.
Put the shredded coconut in a dry pan and heat on high to toast. Mix and keep an eye as once it starts it will toast very quickly. Stir to try and get it all toasted evenly. Move onto a plate and roll the balls through the toasted coconut. Place in the freezer for 30 min and then keep in a container in the fridge. Enjoy!
So yes, it has been a while. Herewith my latest lunch addition. Sometimes I am just in the mood to put more effort into the simple weekday lunch. Today was one of those days. Enjoy!
Ingredients
2 fresh Buffalo mozzarella balls
400g cherry truss tomatoes
300g slab of smoked bacon
1/2 cup basil leaves
Extra Virgin Olive Oil
Oil for frying
Sea salt flakes and black pepper
Method
Pre heat the oven to 200C.
Now let’s start. Remove the thick piece of skin off the top of the bacon slab and discard. Cut the bacon into bite sized cubes and place on an oven tray lined with foil, fat side up. Now get the tomatoes in an over proof roasting dish, drizzle with extra virgin olive oil and season with salt and pepper. Place the tomatoes and bacon in the oven and roast until the bacon is crispy and cooked through and the tomatoes are starting to blister. Remove either of these when ready. Do not over cook waiting for all to be ready. Mine took roughly 20min.
Heat 1/2 cup of oil in a high walled pot and fry half the basil leaves for 10 seconds or until crispy. The high walled pot is important for splatter from oil as there is a lot of moisture in the leaves and it will spray. Do not throw the leaves in. Place in slotted spoon and lower in so that your g HP ands are out of harms way.
Once all cooked arrange on plates with all the elements. Grind some black pepper over the cheese and spoon over some of the roasted tomato oil. Enjoy, enjoy and enjoy.
Cooking with Lindi 