Source: https://www.sweetashoney.co/flaxseed-wraps-keto-vegan-gluten-free/

Ingredients: 

165 g Flaxseed or 1 1/2 cup flaxseed meal

240 ml Water boiled

½ teaspoon Salt

SPICES - OPTIONAL BUT DELICIOUS

¼ teaspoon Turmeric

¼ teaspoon Ground Ginger

¼ teaspoon Garlic Powder

¼ teaspoon Onion Flakes

Instructions: 

In a blender, add the flaxseed, blend at high speed until it forms a ground/meal. You can also use a flaxseed meal from the store but make sure the meal is as fine as almond meal, or it won't absorb all the water in the recipe, and it will get sticky.

In a small saucepan, bring the water to a boil. 

Remove from the heat, stir in all the spices and add the flaxseed meal all at once. 

Stir immediately with a wooden spoon until the meal absorbs all the water, dry out and form a dough ball. As you stir, the dough will form, it will gradually unstick from the saucepan forming a dough ball. It takes about 1-2 minutes max. 

Remove the dough ball from the saucepan and transfer it onto a piece of parchment paper to prevent the dough from sticking to your benchtop. The dough should not be too sticky, or if it does become sticky, it means your meal wasn't fine enough, but that is ok. Just sprinkle some extra meal onto the ball. 

Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the roller pin. Press the dough balls with your hand slightly to flatten and stick the top parchment paper piece to the ball.

Roll with a rolling pin until flat but not too thin, or it won't get soft when cooked. Aim for a 2-3mm thickness. Peel off the top piece of parchment paper. 

Take a round shape - like a saucepan lid - place it on top of the dough, and cut around the edges to make a circle. Remove the left-over dough, form a ball, and reuse it later for another wrap if you like.

Remove the lid and flip over the prepared wrap onto a non-stick pan - I use a ceramic non-stick pan. Peel off the last piece of parchment paper and cook. If you are not using a non-stick pan, spray some oil before putting the wrap into the pan.

Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry - the center should be soft  - and you can easily slip a spatula under the wrap to flip over.

Cook for about 1 extra minute on the other side. Don't overcook, or the wrap will get very crispy, like tortillas chips! It has to be dry but soft to roll.

Place the cooked wraps on a plate.

Repeat those steps with the rest of the batter until you form 4 wraps (or 5, if you use the leftover dough from the edges, you can make an extra one!). It depends on how thick you made your wraps. You can reuse the same piece of parchment paper many times!

Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.

Store in the fridge for 3 days, on a plate covered with plastic wrap, to keep them moist. 

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 Low Carb Bak Kwa 

Source: https://nomnomprincess.com/2018/02/12/low-carb-bak-kwa/

Servings: 18 pieces

Time: 1 hour

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Ingredients

• 1 kg pork (I usually get this at the butcher’s and ask for more fatty meat and only minced once)
• 1 cup sweetener (I used Monkfruit sweetener)
• 2 tbsp dark soy sauce
• 2 tbsp Chinese wine (hwa tiao chiew)
• 2 tsp sesame oil
• 2 tsp fish sauce
• 1/2 tsp five spice powder
• 1/2 tsp ground white pepper

Instructions:

1. Mix the dark soy sauce, chinese wine, sesame oil, fish sauce, pepper and five spice powder together. Mix together with the sweetener, then mix through the pork mince well. Refrigerate for at least 4 hours to overnight.
2. Turn the oven on at 150 deg C.
3. Line a baking tray with baking paper or a silicone mat.
4. Cut out 2 pieces of baking paper that fits the size of the baking tray. Place about 1/3 of the pork mince in between 2 pieces of baking paper and roll out carefully to be about 1/2 cm thick in a rectangular shape.
5. Place the pork mince on baking paper into the baking pan. Peel off the top layer of baking paper. Repeat #4 and #5 with another 2 trays.
6. Place a tray of pork mince into the oven for 20 minutes, then remove. Repeat the same for the other trays.
7. With kitchen towels, dab away any liquid that may have oozed from the meat. Then, with a pizza cutter or a knife, slice the large piece of ground meat into 6 pieces. Gently separate the pieces of meat so that there is a little space between them.
8. Bring oven temperature up to 225 deg C, then place the baking tray into the oven for 5 minutes. Remove the tray and flip over the pieces of meat. Bake again for another 5 minutes.
9. Finally flip over again. Bake for the last 2 minutes and be very careful at these stage where the meat is most likely to burn (different ovens may have different roasting effects).
10. Remove and set on a rack to dry out a little and cool down. Keep in an airtight container or eat immediately.

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 We started a keto diet. 

According to Wikipedia, the ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine mainly to treat hard-to-control spilepsy in children. 

More importantly, the diet forces the body to burn fats rather than carbohydrates (because we are not eating much carbohydrates). 

The reason we started on this diet is because we want to lose weight and belly fat and have a healthier diet. We have read so much unhealthy about the current food that is available in the market, even about sugar and oil. 

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 Source: Heavenly Fan: https://www.youtube.com/watch?v=vJU_5DNYiqg

INGREDIENTS -------------------- Almond fries: 100g ground almonds (you can use finer almond flour but the texture will be denser and crunchier) 3 tsp xanthan gum (or konjac powder if you have it!) 6 tbsp hot water Coconut flour fries: 50g coconut flour 3 tsp xanthan gum (or konjac powder) 7-8 tbsps hot water DIRECTIONS ------------------- 1. Place ground almonds (or coconut flour) and xanthan gum in a mixing bowl, mix well. Add in hot water and mix/knead the dough till all the ingredients are blended together. Leave to rest for 15 minutes. 2. Roll out the dough till it reaches 1/4 cm thickness, cut it into slim strips (French fries shapes). 3. In a frying pan, add in a generous amount of oil (enough to cover the fries). Maintain medium to low heat. Gently place the dough strips in the pan and fry them till they are golden brown on all sides. Oven method: Place the dough strips on a baking tray (lined with baking sheet and greased with oil). Brush a generous amount of oil on top of the to-be French fries and bake in a 200°C/400°F preheated oven till the fries are golden brown (10-15mins). Toss the fries around in between to make sure they bake evenly on all sides. 4. Transfer the fries to a plate lined with kitchen towels (to remove access oil). Sprinkle with Himalayan salt or sea salt. And enjoy x EASY GARLIC DIP ------------------------- Vegan mayonnaise (or thick vegan yoghurt) Crushed garlic Finely chopped parsley A squeeze of lemon Mix all ingredients together (if you’re using vegan yoghurt, add some salt to season). And enjoy x

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