Gluten Free Bacon & Asparagus Slice

Asparagus and bacon gluten free slice

The school holidays are over and it’s back to teaching and reality for me this week! That means getting organised in the food department again, so here’s a new recipe to start the term with.

My Bacon & Asparagus Slice has been a life saver at morning tea; high protein, low carb it kept the hunger at bay so I haven’t been craving sugar at lunch time!

I made it on Sunday and it kept for a week in the fridge, it was popular with my teen boys, (although I was stingy this week and didn’t share much)!!

Bacon & Asparagus Slice

Serves 6 generous portions

Ingredients

  • 8 eggs
  • 400g of asparagus chopped into small chunks
  • 2 handfuls of washed baby spinach chopped
  • half a cup of Parmesan cheese
  • 6 mushrooms, diced
  • 4 spring onions chopped finely
  • 1 clove garlic
  • 6-8 slices lean bacon cut into long slices
  • half a cup of fresh flat leaf parsley
  • pinch nutmeg
  • salt & pepper

Directions

  1. In a large mixing bowl combine the asparagus, spinach, mushrooms, spring onions & parsley
  2. Beat the eggs well with the crushed garlic
  3. Add nutmeg & salt & pepper to taste
  4. Add the Parmesan cheese and egg mixture to the vegetables and mix thoroughly
  5. Line a Quiche dish with baking paper and spoon in the mixture
  6. Cover the top of the slice with bacon, overlapping the slices slightly
  7. Bake at 180 degrees C for approx 30 minutes or until the egg has firmly set
  8. Cool on a wire rack and store in the fridge

Feedback is always welcome whether you have ideas for improvement, questions or rave reviews!

Leave your ideas in the comments, I reply to everyone!

Raw Carrot Cake – gluten, dairy and sugar free!

raw gluten free carrot cakeInspired by the awesome website The Merry Maker Sisters I tried their Paleo Raw Carrot Cake recipe. I added a few of my own special touches and now I’m ready to share my version with you!

Although it’s super healthy, do not be fooled into thinking it is your friend if your goal is to lose weight! The nut content makes it calorie dense so have it on a cheat day!

A Hit With The Kids

One thing that did really blow me away with this recipe is that my teen boys, who do NOT like nuts, loved it! It was a perfect after school snack (beware taking it to school due to the risk of allergies)!

As teenagers my boys are burning energy at a crazy rate and although weight gain is not an issue,  I’m just conscious to fill them up with great quality super food to give them the best nutrients for all that growth and development. This recipe ticked that box!

Ingredients

Cake base:

2 grated carrots

1 cup unsweetened shredded coconut

1/2 cup walnuts crushed into small pieces

1/2 cup almond meal (ground almonds)

1 cup pitted dates (I prefer Mejoole dates but if you don’t have these then soak 1 cup of dried dates in boiling water for 15 minutes and then drain)

1/4 cup coconut oil

2 tsp cinnamon

1 tsp nutmeg

Frosting topper:

1/2 cup raw cashew nuts soaked in cold water (minimum soak time 30 minutes, the longer you soak the creamier they are)

1/2 cup unsweetened shredded coconut

1/4 cup coconut oil

Juice & zest of 1 lemon

3 tbsp honey (I use Jarrah honey which has amazing health benefits click here to find out more)

 

Method

Cake:

  1. Grind the walnuts in a blender till coarse
  2. Add walnuts, almond meal, grated carrots, coconut, cinnamon and nutmeg to a mixing bowl
  3. Blend the dates and coconut oil to a smooth paste (I liquefy the coconut oil before I blend by warming, this prevents my blender getting unhappy because the paste is too thick!)
  4. Add date paste to the bowl and mix thoroughly (I found using my hands worked best)
  5. Share the mixture between 6 large patty pan cases (this is a generous serving, you could easily use smaller cases and make 10 bite sized carrot cakes)
  6. Refrigerate while you make the frosting.

Frosting:

  1. Drain the cashew nuts and place in blender
  2. Add coconut, coconut oil, lemon juice, zest and honey and blend until really smooth.
  3. Get the cake bases out of the fridge and ice each one with the frosting
  4. Sprinkle with cinnamon and decorate with walnut halves
  5. Enjoy!

I’d love to hear how this recipe works out for you and your family, and if you add any tweaks of your own.  Why don’t you share your ideas and feedback in the comments, I look forward to reading and replying!

 

This post is linked up with:

Kidgredients for What Kids Eat Wednesdays

The Fit Dish Link Up hoisted by Jill Conyers & The Fit Switch