Well, it was inevitable that I would start to crave chocolate chip cookies at some point and that moment came 2 weeks ago! My 10 year old niece came to stay and I wanted to treat her also – but in a healthy way – so I made 3 batches of these cookies with different almond flours and we devoured them all! I hope you give them a go yourself and enjoy them as much as we did!
Cavalier - Dark Chocolate Sweetened W Stevia, 1 bar - or Chocoperfection or chocolate of your choice, chopped.
Preheat oven to 350f, 190C, Gas mark 4 and line a baking sheet with baking parchment. Combine the butter and sweeteners and mix well (I use a hand mixer/electric whisk). Add vanilla and egg and mix well. Add remaining ingredients - leaving the chocolate bits till last. Drop by spoonfuls onto baking sheet. Bake about 9 minutes or until golden brown at the edges. Cool completely.
I tried these with a variety of almond flours & ground almonds and it works with all of them. With ground almonds they will spread more, and with reduced fat almond flour they need to be pressed down with a fork. But all of them were delicious! These stats are for bog standard almond flour and sugar free chocolate.
I made this for a dinner party – some low-carbers and some not. It was a good party food because I could make it ahead and forget about it…hence enjoying the party myself! I served it with my cauli-ceriac mash to soak up the juices. Everyone seemed to enjoy it (clean plates and yums…..) and I felt quite virtuous! (Always a good thing). I made double this recipe so I had leftovers and can say it reheated very well. I’m sure it would freeze well too! It would also work well in a slow-cooker, just let it cook all day on low.
Slow roasted chicken with fennel and peppers - Kim's Club
Mediterranean style chicken - slow roasted to melt in your mouth!
Author: Kim's Club
Recipe type: Main
Chicken Leg Quarters - (Leg and Thigh), 4 PIECE
Fennel bulb 1 whole - quartered lengthwise
Whole Red Pepper, 1 whole - sliced into 8 strips
Pitted Dry Black Olives, 35 g
Pitted Green Olives With Herbs & Garlic, 30 g
Wine, White, Dry, 100 ml
Cherry Tomatoes, 6 halved
Worcestershire Sauce, 1 Tsp/5ml
Garlic Clove, 2 cloves, crushed or finely minced
Olive Oil, 1 tbsp
Feta cheese, cubed 100 g
Mixed herbs - about a tsp.
Salt and pepper
At least an hour ahead (or overnight) marinate your chicken. Place the chicken in a sealeable bag. Mix the balsamic, wine, garlic and worcestershire sauce and pour over the chicken. Mush it around the chicken and keep in the fridge, turning every so often to keep chicken coated. When you are ready to cook, turn your oven to gas 2,150C, 300F. Place the fennel in a roasting tin (not too big - you want everything to fit snugly if you can), evenly scatter over the halved tomatoes, peppers and olives. Then scatter over the feta cheese. Place the chicken on top of the veg and pour the marinade over all. Sprinkle with mixed herbs and a grinding of salt & pepper. Drizzle with the olive oil, then cover your dish with a layer of baking parchment and a layer of foil, sealing the edges. Cook for 2.5hrs, remove foil and parchment, increase temp to Gas 4, 180C, 350F and cook for 30 minutes more to brown the skin. Serve!