07
Sep
2018

Thai Choko chicken and Easy almond butter fudge – delicious Spring treats- Low Fibre

Rate this item
(0 votes)

 Two treats for Spring

Thai choko chicken

Low fibre

(makes 2 serves) approximately 2-3 grams of fibre per serve

Ingredients

 

1 teaspoon of stevia powder

1 tablespoons of fish sauce

1 tablespoon water

A grind of pepper

1 large choko  peeled and thinly sliced

150grams of tenderloin chicken thinly sliced

1 tablespoons of sesame oil

½ teaspoon of powdered garlic

1 sprig of  green part of spring onion sliced

¼ cup of coriander for decoration

1 packet of precooked Jasmin rice

Method 

Combine ½ teaspoon stevia, ½ tablespoon fish sauce, garlic powder, pepper grind in a large bowl and add chicken to marinate for 15 minutes.

Heat a large pan and add sesame oil, sauté garlic until it is slightly brown add chicken and stir fry to brown meat and set aside (2-3 minutes)

Remove chicken

Put choko shreds and the rest of the stevia, fish sauce, and water in the pan and cook choko until slightly tender, add spring onion greens and chicken and blend through

Serve on a bed of Jasmin rice

Top with coriander

Serve with sweet chilli dipping sauce


Easy almond butter fudge 

low fibre

(makes 8-12 serves) approximately 2-3 grams of fibre per serve

*Vegetarian, vegan

Ingredients

120 grams chocolate chips

100 mls maple syrup

50 grams of coconut oil melted

180 grams almond butter room temperature

Pinch of salt

½ teaspoon cinnamon powder

One teaspoons vanilla extract

120 grams rice porridge flakes (made into a rough flour)

Method

Grind 1 cup of rice porridge flakes into a powder

Line 20cm square pan with greaseproof paper

In a large thick bottomed pan add chocolate chips, nut butter, coconut oil, cinnamon, warm the ingredients and stir to melt through, take off the heat

Add vanilla, maple syrup and rice flour and mix through

Blend thoroughly

Place the mixture in the lined baking tin and spread evenly, if you need to press fudge down do so with greaseproof paper and your palm to get an even spread across the pan

Cover the mixture and freeze for 40 minutes until firm

Cut when firm and keep in fridge in an airtight container

Best eaten within one to two days