20
Dec
2018
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Christmas Chocolate Cookies, Shhh Easy Vegan Pavlova and French Beetroot Tarte - Low Fibre

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Three lovely Christmas recipes to get you in the festive spirit

Christmas chocolate cookies - Low Fiber


Low fibre (makes approimately 14-20 cookies) 2-3 grams of fibre per serve. *Vegetarian, vegan  (click here to view the high fibre / residue recipe alternative)


Ingredients
150 grams of Orgran ® gluten free flour
50 grams of rolled oats
25 grams of cacao powder
½ teaspoon baking soda
50 grams coconut sugar
50 grams brown sugar
25 grams finely crushed walnuts
1 tsp pure vanilla extract
2 tablespoons of melted coconut oil
50 to 60 mls of milk of choice
Pinch of salt

Method
Preheat oven to 190 C
In a large bowl mix sugars and melted coconut oil add in 50 mls of milk and vanilla essence
Sift in flour, oats, cacao powder, baking powder and pinch of salt combine ingredients and mix very well
Form a big dough ball if the dough is too dry and cracking add the other 10 mls of milk
Chop the ball in halves, then quarters etc until you have 16 smaller balls
Line a baking tin with greaseproof paper and place the balls 10cms apart (to allow for spread)
Bake for 10- 12 minutes
Take the cookies out when they are crisp on the edges and the tops are cooked
Cool for one minute on the tin
Sprinkle with red green and white sprinkles
And leave to cool completely and store in airtight container


Shhhh Easy vegan pavlova


Low fibre (makes one large pavlova), 1-2 grams of fibre per serve - dependning on fruit used *Vegetarian, vegan 


Ingredients

Pavlova
1 teaspoon of cornstarch
1 can of chickpea (aquafaba) water well drained
300 grams of castor sugar
Pinch of salt of choice

Topping
6 Passion fruit pulp
Coconut yoghurt or cream
Fruit to decorate of choice

Ingredients

Pavlova
1 teaspoon of cornstarch
1 can of chickpea (aquafaba) water well drained
300 grams of castor sugar
Pinch of salt of choice

Topping
Strained berry puree
Coconut yoghurt or cream
Blueberries, strawberries, raspberries and cantaloupe melon balls to decorate

Method
Heat oven to 120 C
Cut greaseproof paper to fit a large round pizza pan
Whisk chickpea water vigoursly in a mixer on high for two to three minutes until soft peaks are formed
Turn mixer to slow speed add 150 grams of castor sugar
Then turn up high again and add the other 150 grams of sugar
Add a pinch of salt
Wisk for another ten minutes on high speed

Dab a little pavlova mix on the greaseproof paper in the corners then flip paper over to anchor the paper to the tin before you start to mould the pavlova
Mould pavlova onto baking tray spread out evenly
Cook for 60 minutes
Turn oven off jam the oven door open and leave the pavlova in the oven to cool completely
The pavlova may crack a little but you can cover this with your topping

For a vegan topping use thick coconut yoghurt and a strained berry puree to dribble everywhere and top with fruit

For a vegetarian topping use whipped cream and a strained berry puree to dribble everywhere and top with fruit


French beetroot tarte


Low fibre  approximately 2-3 grams of fibre per serve. *Vegetarian, vegan


 

Ingredients

1 sheet  Pampas ® puff pastry

1 tablespoon of thinly chopped chives

Zest of ½  orange

200 grams of pre-cooked beetroot shredded

1 tablespoons of balsamic vinegar

1 tablespoon of extra virgin olive oil

1 tablespoon of coconut raw sugar

½ teaspoon of all spice

Chop a tablespoon of parsley to decorate

Torfutti to serve

Olive oil spray tin

 

Method

Heat oven to 180C fan force

Defrost 1 sheet of pastry for 10-15 minutes

Spray olive oil on a 23 cm round pie tin

Mix beetroot, two tablespoons extra virgin olive oil, vinegar, onion, all spice powder and sugar in a bowl and mix through.  Heat a tablespoon of oil in a pan, add the vegetables and heat through.

Place pastry in the pie tin and cut edges to fit pie tin

Spray the inside of the pie with a light spray of olive oil place baking paper on top and weigh down with an oven glass dish to par bake the pasty to make it nice and crispy

Cook for 10- 15 minutes

Add the beetroot mixture and bake for a further 10-15 minutes until the pie centre is hot

Decorate with parsley

Serve immediately with a dollop of torfutti on the side