- Serves: 8
- Calories: 123
- Net Carbs: 10.0 g
- Protein: 8.5 g
- Fat: 4.5 g
Ingredients
- 2 1/4 lbs (1kg) cauliflower
- 1 cup peas
- 6 eggs, lightly beaten
- 1/2 cup matzo meal
- 1 small onion (chopped)
- 1 1/2 tsp salt
- 1/2 tsp pepper
Directions
- Chop cauliflower in a processor. Add in the remaining ingredients and pulse to mix well.
- Preheat a non-stick pan. Pour in 1/4 cup of the pancake batter and spread out using spatula.
- Cook for 2 minutes for each side till golden brown.
- Repeat the same for the remaining pancake batter.
- Serves: 24
- Calories: 72
- Net Carbs: 1.5 g
- Protein: 2.5 g
- Fat: 6.0 g
Ingredients
- 1/2 cup blanched (skinless) almonds slices
Ingredients A:
- 1/2 cup soya powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tsp ground cinnamon
Ingredients B:
- 4oz (115 g) butter (soften)
- 3/4 cup sugar substitute
- 3 eggs
Directions
- Preheat oven to 350°F/175°C.
- Pulse almonds slices and 1 tbsp of soya powder (from ingredients A) in a food processor until finely ground.
- Add in the remaining ingredients A and pulse again to mix well.
- In another bowl, beat ingredients B (except eggs) on medium speed until fluffy. Then add in eggs gradually until well combined.
- By using spatula, slowly fold in the ground almond.
- Grease mini-muffin mould with oil spray. By using spoon, scoop in batter until 2/3 full.
- Bake muffins for about 20 minutes, until muffins set in middle.
- Remove muffins from mould after 5 minutes and let them cool on wire rack.
