Low Carb Cauli-Roti

Low_Carb_Cauli_Roti_Sweet_Like_Candi

I just love curry.

Making curry is one of my most favourite and relaxing things to do. Building up the flavours as I go along and creating the perfect balance of sweet, salty, and spicy, to me, is an almost spiritual creative-release. Not only because of the intricate layering of flavours, and the intoxicating aromas, but because with each chop of the blade and sprinkle of spice, I allow my mind to wander, peacefully, to uncharted territories.

Something as beautiful as the perfect curry, dolloped with a cooling mound of thick yoghurt and fresh sprigs of tangy coriander, deserves the perfect accompaniment – whether you are mopping up the juices or wanting to house the curry in a “bread-like” cocoon, for the ultimate spicy sandwich.

Once again, the versatile cauliflower allows for such an accompaniment – the low carb cauli-roti!

Low Carb Cauli-Roti (Makes 2)

Ingredients:

1 Cup Cooked “Cauli Snow”
1 Large Egg
2 Tbs Psyllium Husks
2 Tbs Coconut Flour
½ tsp Salt
½ tsp Cumin Seeds

 Method:

To make “cauli snow”: Cook cauliflower florets until soft; pulse in a magimix until fine; transfer mixture to a tea towel, wrap tightly and squeeze out all the liquid.
Transfer “cauli snow” back to magimix, add all ingredients, except the cumin seeds, and mix until dough-like.
Add cumin seeds and mix into a “dough ball”.
Divide dough in half and roll each piece between two sheets of baking paper, dusted with coconut flour.
Cut out a round shape by placing a side plate on top of the rolled out dough and tracing around it.
Place roti into a hot, dry pan and cook on either side until golden brown.
Serve with filling of your choice.

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Crepe Lasagne (Gluten Free)

lasagne

When I want comfort food, I can’t think of anything more delectable than a lasagne, fresh out of the oven, bubbling with cheese. I want to completely embrace my inner Garfield, stuff my face and roll around in my lasagne-induced haze.

Like all things worth their salt, this lasagne takes time and effort, but the end result makes for a very happy tummy and smiling taste buds.

The reason I actually made the crepes in my previous post was just so that I could make this lasagne – when I saw the words “lasagna noodles” here, I instantly began to salivate!

Crepe Lasagne

Tomato sauce:

800g ripe tomatoes, halved

1tsp oreganum

2tsp Xylitol

2tsp sea salt

Other lasagne ingredients:

1tbs olive oil

1 onion, finely chopped

500g mince (I used half beef, half ostrich)

3 bay leaves

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp smoked paprika

1 tsp cinnamon

1 tsp dried thyme

5 baby marrows, grated/ very finely chopped

1 pimento pepper or sweet bell pepper, very finely chopped

2 garlic cloves, finely chopped

30g fresh basil, finely chopped

White sauce: (to make the white sauce Banting, leave out the flour and replace the milk with cream)

60g butter

1/4 cup maizena / gluten free flour

2 cups lactose free milk

1 cup grated cheese such as Daily cheese from Woolworths (young, white cheese), plus extra to sprinkle over the top of the lasagne

1tsp nutmeg

salt and pepper

Crepes made with coconut flour

 

Directions:

  • Make crepes as per recipe in the link above and cut into lasagne strips
  • Heat oven to 180 degrees Celsius
  • Place tomatoes on a tin foil covered baking tray and roast in the oven for about an hour
  • Blitz with the remainder of the tomato sauce ingredients and set aside
  • Fry onion in olive oil until translucent
  • Add mince and fry until browned
  • Add herbs and spices except the basil and fry for a few minutes
  • Add baby marrow, peppers and garlic and cook out
  • Add tomato sauce and stir
  • Add basil
  • Simmer for 30 minutes until it has reduced down to a delicious tasting and unctuous ragu
  • Check seasoning and add salt and pepper to taste
  • Make the white sauce:
  • Heat butter in a saucepan and stir in the flour to form a roux, be careful not to burn
  • Add the milk in slowly, stirring all the time to prevent lumps
  • Add in the cheese and mix in
  • Add nutmeg, salt and pepper and stir
  • White sauce should be nicely thickened
  • Start layering up your lasagne: a little mince at the bottom so that it doesn’t burn, a layer of crepe lasagne sheets, mince, white sauce; repeating until you have reached the top of the dish or run out of ingredients
  • Sprinkle with cheese
  • Bake in the oven for about 20 – 25 minutes until it is golden and bubbling on the top
  • Serve with a salad if desired
  • And there you have it – a lasagne Garfield would fall in love with!

lasagne2

Crepes Made with Coconut Flour

crepes

Finesse is an important ingredient when it comes to making the perfect crepe.

I speak from experience. The batter on my first attempt was so beyond help, not even a Frenchman, well-practiced in the art of crepe making, could even resurrect it. (It had nothing to do with recipe and everything to do with me! More haste, less speed is the moral of the story.) That night would have been a classic winner for a Leon Schuster prank. (Damn, why didn’t I think of that! ;)) By the time we decided to admit defeat, the kitchen looked like a Jackson Pollock painting.

A slow hand from start to finish will leave you with a light and fluffy crepe – which is what I discovered on the second attempt. Victory was mine!

This recipe is adapted from a lovely blog called Against all Grain and the recipe can be found here as I am not permitted to share it on my blog.

Crepes Made with Coconut Flour

(Makes 10 Crepes)

Ingredients

  • Instead of the almond milk, I used lactose free cow’s milk from Woolworths
  • 1 teaspoon tapioca flour instead of arrowroot powder
  • All other ingredients are as per the recipe in the link above
Instructions
  • Make sure all ingredients are at room temperature.
  • Whisk the eggs, milk and coconut oil together first, and then slowly whisk in the rest of the ingredients.
  • Follow the rest of the directions as per the recipe

And voila! You should have the perfect crepes – every time (second time around) 🙂

Serving suggestions:

  • The classic way with lemon, Xylitol and cinnamon
  • Almond butter and bananas
  • Melted sugar free chocolate and pears
  • Berries and creme fraiche
  • As the layers in lasagne
  • As a wrap for a breakfast burrito
  • Any other savoury filling of your choice