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300ml – Warmed
1 Egg – Beaten
2 Tbsp. of Coconut Oil – Soft
55g of Whole Sugar
¾ tsp. of Salt
350g of Flour
130g Wheat Flour
1 ¼ tsp. of Active Dry Yeast – Not Quick Rising
1 Tbsp. of Coconut Oil – Melted
If you are using a bread machine, put the ingredients (except for 1 Tbsp. of coconut oil) into your machine in the order that it is listed. Select the Dough setting.
When it is finished, turn it out onto a floured board and then roll it out to ½ inch – ¾ inch thickness/1-1.5cm.
Cut it into 3-inch/8cm circles.
Put them on a lightly greased baking sheet (use coconut oil). Brush the tops with the rest of the coconut oil.
Cover it and allow it to rise for about an hour in a warm and draft free area.
Bake it at 350°F/180°C for 10-15 minutes until they are golden brown.
Total Fat: 12g
Saturated Fat: 7g
420g of Aberdeen Angus Beef
3 Tbsp. of Coconut Oil
2 Cloves of Garlic – Crushed
2 Onions – Chopped
25g of Carrots – Sliced
25g of Celery – Chopped Fine
3 Large Tomatoes – Chopped Small
1 Tbsp. of Tomato Puree
Dash of Thyme – Dried
Dash of Salt
Dash of Pepper
Preheat your oven to 300°F/150°C.
In a large saucepan, add in the coconut oil and heat it up.
Add in the onions, celery, carrots, and the garlic. Saute it for 8-10 minutes until they are soft.
Increase the heat slightly, add in the mince and stir it until the meat is completely browned.
Stir in the tomatoes, tomato puree, thyme, pepper, and salt.
Stir everything very well and bring it to a simmer.
Total Fat: 7g
Saturated Fat: 2g
250g of Quinoa
1liter of Water
1 tsp. of Coconut Oil
1 Red Bell Pepper
400g of Black Beans – Drained
60ml of Extra Virgin Olive Oil
1 tsp. of Ground Cumin
1 Clove of Garlic – Crushed
Juice from ½ Lemon
Cherry Tomatoes – Quartered
1 Handful of Coriander – Chopped
Add in the quinoa, coconut oil, and the water to a saucepan and then cook it for 15 minutes until all the water is absorbed.