Low-Carb, Unsweetened Apple, Cinnamon & Almond Muffins

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“If You Dress Up A Muffin To Awesomeness, They’re Cupcakes.”

– Brinda Kansara

Who doesn’t like their house to smell all cinnamony?

That’s exactly what you get when you bake these yummy apple, cinnamon and almond muffins! It’s surprisingly hard to resist these little treats when they come hot out of the oven!

Think you’ve had great muffins before? Well, you ain’t seen muffin yet! Because when it comes to yummy goodness on a low-carb lifestyle, it’s all or muffin! After all, muffin tops work best on actual muffins. But for every generic cupcake, there’s that one in a million stud muffin! And I would be muffin without you, dear reader. So screw the Muffin Man, and call me the Whimsical Rebel because I am muffin much… LOL! (Sorry, I’ve just always wanted to do that!)

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These muffins are light, but filling. A truly nutritious and delicious combo of cinnamon, almond and apple! The green apples sweeten the muffins enough so that no additional low-carb sweeteners are required. With the almond flour, apple and psyllium husks, these muffins are high in fibre.

Not only is cinnamon highly delicious, but it comes with a whole host of health benefits. Cinnamon has long been praised for its medicinal properties – all the way back to ancient Egypt! – and modern science has only confirmed this.

“An Apple A Day Keeps The Doctor Away!”

Apples also have a lot of nutritional benefits, being rich in vitamins, minerals and phytonutrients that help protect the body from the harmful effects of free radicals. Most of the fibre and antioxidants in apples are found in the apple peel – another reason not to peel your apples when making these muffins! Just make sure to thoroughly wash off any possible trace of pesticides (although laboratory findings apparently consistently show low levels of pesticide residues on apple skins).

So, if you’re a muffin lover or just looking for an awesome grab-and-go snack, then definitely include this recipe in your meal planning!

“Cupcakes Are Muffins Who Believed In Miracles!”

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Low-Carb, Unsweetened Apple, Cinnamon & Almond Muffins

Unsweetened. Sugar-Free. Gluten-Free. Wheat-Free. Grain-Free. Dairy-Free. Coconut-Free. Allergy Friendly. Diabetic Friendly. Vegetarian.

Low to medium carbs.

Makes 6.

Paleo, Primal, Keto, Banting, LCHF

  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • REST TIME: 20 minutes
  • TOTAL TIME: 55 minutes

Ingredients

DRY:

  • 1 ½ cups almond flour
  • 2 tablespoons psyllium husks
  • 2 teaspoons cinnamon, ground
  • 1 teaspoon gluten-free baking powder

WET:

  • 3 green apples, cored and grated
  • 3 large free-range eggs
  • 3 tablespoons coconut oil, melted

TOPPING:

  • 25g pecan nuts, chopped

Instructions

  1. Preheat the oven to 180 degrees Celsius (or 355 degrees Fahrenheit).
  2. Line a 6-hole muffin tray with paper cases.
  3. Place the dry ingredients in a bowl and stir through until well-combined.
  4. Add the melted coconut oil and eggs to the dry ingredients. Whisk together until smooth.
  5. Add the grated apple and stir through to combine well.
  6. Spoon the batter into the prepared paper cases.
  7. Sprinkle with the chopped pecan nuts.
  8. Bake for 15-20 minutes until firm.
  9. Remove from the oven and allow to cool. Or serve warm if you can’t bear to wait!

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Serving Suggestion

Serve for breakfast, with afternoon tea or as a snack.

These muffins taste good warm or cold.

Layer them with cheese and butter for some extra yumminess!

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Notes

I used golden delicious apples for this recipe. I did not see the need to peel the apples, but you’re welcome to do so if you want to.

To make these muffins coconut-free, substitute the coconut oil for ghee or butter.

If you prefer a sweeter muffin, feel free to add in a bit of low-carb sweetener, such as stevia, erythritol or xylitol. Or, sprinkle the muffins with cinnamon “sugar” (equal parts cinnamon and granulated low-carb sweetener) along with the chopped pecan nuts before putting the muffins into the oven to bake. But, honestly, this recipe is so good that you don’t really need the extra sweetener!

Store in an airtight container in the fridge for up to a week. With most low-carb recipes, it works better to store your meals in the refrigerator as they have a higher moisture content than traditional high-carb baked goods and pastries.

Enjoy! Xx

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Sources:

Disclaimer:

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this website. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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4-Ingredient Low-Carb Banana Fritters

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“Keep Calm And Go Bananas!!”

Often times, when following a LCHF diet, breakfast becomes the “treat” meal of the day – especially in my case!

I LOVE LOW-CARB BREAKFASTS!!!

Traditional eggs and bacon aside (also yum!), most low-carb breakfast foods double as low-carb desserts… LCHF breakfast cookies, rusks, mug cakes, crepes, muffins, smoothies, bread, flapjacks, pancakes, nice cream, chia puddings, bars and slices… And, of course, low-carb fritters!!

Depending on the ingredients used, the carb content of the meal and what phase of weight management you are in, you can enjoy any of these scrumptious dessert-breakfast foods! Morning, noon or night!

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I do my best to eat breakfast every day, and to enjoy it. Eating breakfast helps to stabilise your blood sugar for the better part of the day. Having a little something in your belly also aids in resisting those seductive sugar-laden donuts come tea time. But, more importantly, starting your day with a healthy, tasty breakfast sets you on a course of eating healthily for the rest of the day. It just makes you feel all warm and fuzzy inside, knowing that you’ve kicked off the day with a healthy choice. In a way, it’s your first accomplishment every day. (Or your second, depending on how much of a morning person you are haha!)

Even though bananas are one of the higher carb fruits, they are also one of the most nutrient-dense foods ever. Bananas are rich in potassium, which aids in lowering blood pressure and helps keep your heart healthier. They are also high in vitamins C and B6.

“Life Is Full Of Banana Skins. You Slip, You Carry On.”

– Daphne Guinness

Although bananas consist of about 23% carbohydrates (starches and sugars), green-tipped bananas have fewer carbs because of the resistant starch present. The pectin and resistant starch in unripe bananas feed the good gut bacteria and support digestive health – thus lowering the overall carb content. It is only as the banana ripens, that these starches are transformed into natural sugars, giving the banana its yellow colour.

And obviously bananas are way healthier and yummier than using wheat flour. The use of psyllium husks in this recipe also adds some additional fibre and nutritional goodness.

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4-Ingredient Low-Carb Banana Fritters

Unsweetened. Sugar-Free. Gluten-Free. Wheat-Free. Grain-Free. Dairy-Free. Coconut-Free. Nut-Free. Allergy Friendly. Diabetic Friendly. Vegetarian.

Low to medium carbs.

Serves 1-2.

Paleo, Primal, Keto, Banting, LCHF

Ingredients

  • 1 large green-tipped banana, peeled
  • 1 large free-range egg
  • 1 teaspoon psyllium husks
  • Butter/coconut oil/non-stick spray, for frying

Instructions

  1. Mash the banana with either a fork or a potato masher.
  2. Add the egg and stir through.
  3. Add the psyllium husks and mix through with a fork until the batter is well combined.
  4. Heat a skillet or frying pan over medium heat and grease with your choice of butter, coconut oil or non-stick spray.
  5. Once the pan is heated up (usually when the butter starts to sizzle, if using), place tablespoons of the batter into the frying pan. Cook until the mixture thickens and bubbles form – about 3-5 minutes. Turn over and cook until the other side is also browned. Repeat with the remaining batter.
  6. Remove from frying pan.
  7. Serve immediately!

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Serving Suggestion

Depending on your mood and preferences, sprinkle with cinnamon or a squeeze of lemon juice. You can even drizzle the fritters with some honey, but be conscious of the added carbs. Dress it up with some full-cream plain yoghurt, whipped cream or coconut cream, low-carb vanilla ice-cream, mint, or even a tablespoon of melted dark chocolate. Top with nuts – whole, chopped or flaked – or seeds.

Perfect for breakfast, dessert or even a sweet snack!

Make it savoury and serve with bacon!

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Notes

Don’t worry if your mixture looks a little runny – it will thicken once it’s in the frying pan!

Make sure that the banana is fully mashed so that there are no random lumps of banana in the fritter. I’ve found that a potato masher is the most efficient and quickest option.

This recipe serves about 2 people, so feel free to double or triple the recipe as needed.

Make sure to leave enough space between the fritters in the pan. Keep the size of the fritters small so that they won’t break when you flip them.

Eat up! Xx

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A Taste Of The Cape!

Give your breakfast a true taste of the Cape area with this Fynbos Honey from Woolworths. The Fynbos flora from which the bees gather their nectar give this honey a uniquely South African taste and smell. The colour ranges from light to very dark amber. This sweet, golden liquid is a beautiful, national treasure made yummy!

I just love this product! Whenever I want a treat, Fynbos honey with some double-cream plain yoghurt is all I need!

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Sources:

Disclaimer:

This was not a sponsored ad. All opinions given here are my own.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this website. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Quick & Easy Classic Crustless Pumpkin Pie

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“Give ‘Em Pumpkin To Talk About!”

http://www.countryliving.com

A creamy, simple yet delicious crustless pumpkin pie that has all the flavor and nutrients but way less carbs, sugar and calories than the more traditional pumpkin pie.

Pumpkin pie isn’t something we normally eat in South Africa – we’re much more partial to pampoen koekies (the Afrikaans version of pumpkin fritters, literally translates to “pumpkin cookies”). Traditionally, Americans serve pumpkin pie on Thanksgiving Day. Creating this recipe was my first go at making pumpkin pie, but I can promise you it won’t be my last!

I guarantee you’ll love this recipe, even if you’re not overly fond of pumpkin. This recipe makes a heavenly light, mild, creamy dish that is in no way “wet” or “jiggly”. This classic pumpkin pie is much more milder and creamier than the more traditional, higher-carb counterpart. It’s also gluten-free and sugar-free. The carb content of this recipe will depend on whether or not you’re using sugar alcohols (xylitol, erythritol)/stevia, or if you turn to more commercial “low-carb” sweeteners.

It takes a lot of self-control not to devour this dish as soon as it comes out of the oven and leaves your home smelling like pumpkin-cinnamon goodness!

But if you can resist giving into temptation and devouring it all at once, save a not-so-guilty-pleasure slice for breakfast the day after. Yum!

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Quick & Easy Classic Crustless Pumpkin Pie

Sugar-Free. Gluten-Free. Wheat-Free. Grain-Free. Dairy-Free. Allergy Friendly. Diabetic Friendly.

Low to medium carbs.

Paleo, Primal, Keto, Banting, LCHF

  • PREP TIME: 20 minutes
  • COOK TIME: 1 hour 15 minutes
  • REST TIME: 4 hours
  • TOTAL TIME: 5 hours 30 minutes

Ingredients

• 1 teaspoon coconut oil for pan
• 3 large free-range eggs
• 425g pumpkin puree, unsweetened
• ½ cup xylitol
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 tablespoons coconut flour (14 g) 3 tbsp
• 1 can full-fat coconut milk, unsweetened
• 1 teaspoon gluten-free baking powder

Instructions

  1. Preheat oven to 175 degrees Celsius (or 350 degrees Fahrenheit). Grease a 9-inch glass pie plate with coconut oil.
  2. Whisk the eggs together with an electric mixer until light and fluffy.
  3. Then, add the pumpkin, xylitol, cinnamon and vanilla and mix together until well-combined. Stir in the coconut milk.
  4. Sift the coconut flour into the mixture and mix until well-combined with the electric mixer. Don’t be alarmed if the batter has a thin, liquid-like consistency.
  5. Transfer the mixture to the prepared pie plate using a rubber spatula. Put it into the oven to bake.
  6. Check the pie after 45 minutes. If the edges of the pie seems to be getting too dark, loosely tent it with strips of foil.
  7. Bake until the centre appears set and a toothpick inserted in it comes out just a little moist and gooey, but still free of batter, after about 75 minutes.
  8. After taking the pie out of the oven, leave it to cool a bit before serving warm. OR, let the pie cool for 2 hours on a cooling rack, then cover with plastic wrap before refrigerating for another two hours.
  9. When ready to slice the pie, gently run a knife along the edges to help release it from the pan. A cake knife works best for slicing a pie, while a cake server should be slid in underneath each slice before lifting it.

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Serving Suggestion

This crustless pie can be served either hot or cold and as a veggie accompaniment to a main meal, or as a dessert, or breakfast.

Sprinkle with a mix made up of equal parts ground cinnamon and xylitol for extra sweetness.

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Notes

Any low-carb sweetener can be substituted in this recipe. Honey, especially, will make a great substitute, but then remember to account for the additional carbs.

I did not use canned pumpkin puree as this is not widely available in South Africa, rather I made my own from steamed pumpkin. Important: the pumpkin puree should 425g, not the pumpkin BEFORE it is pureed.

The coconut oil can be substituted with butter, ghee or non-stick cooking spray.

 

And… It’s Ouma-approved…

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