Simply Swap Foods - Recipes

Cauliflower Rice

Prep 20mins   Serves 4

Many supermarkets are now carrying “riced” cauliflower in the fresh food and frozen sections. Very simply, “riced” means that the vegetables are chopped up very finely to resemble the size of rice. You can do this quickly at home in a food processor or chop coarsely by hand for a chunkier style. A great accompaniment to any main meal, particularly stir-fries, casseroles or curries. I highly recommend using a quality stock powder such as the premium organic San Elk range - makes all the difference with this dish!

Ingredients

• 1 small onion, finely chopped

• 3 cloves garlic, crushed

• 600-800g cauliflower, riced

• ¼ cup water

• 2 tsp chicken stock powder (eg. San Elk brand)

• Salt to taste

• Shortening of preference for frying – butter, coconut oil, extra virgin olive oil, ghee, lard

Method

1.  Heat large fry pan or wok and use 2 tblsp of shortening to fry onion on high heat until soft.

2. Add garlic to pan and stir through then add all other ingredients.

3. Turn heat down to medium and turn mixture often with wooden spatula to cook.

4. Once vegetables are tender and cooked, season to taste then serve.

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Blueberry Cheesecake

Prep 30min  Serves 12

This indulgent creamy cheesecake is one of our household favourites. Works well with any berries you have on hand.

Ingredients

BASE

• 2 cups almond flour

• ¼ cup desiccated coconut

• ¼ cup natvia sweetener (or similar granulated sweetener)

• ⅓ cup butter, melted

• 1 large egg, lightly whisked

FILLING

• 1 cup pure cream

• 450g cream cheese

• ⅓ cup natvia sweetener (or similar granulated sweetener)

• 2 tsp vanilla essence

• 1 cup blueberries, fresh (if frozen, allow to defrost first)

Method

Preheat oven to 180°C and grease sides and bottom of 20cm spring-form cheesecake pan with butter or cooking spray. Line bottom of pan with non-stick baking paper.

1. Place almond flour, coconut and natvia in a medium size bowl then add melted butter and egg. Mix to combine well.

2. Using the back of a metal spoon, press mixture evenly into bottom and sides of pan.

3. Bake for 15-20 minutes or until golden brown and firm.

4. Remove from oven and cool (can place in fridge if wanting to cool fast)

5. Place cream in a small bowl and use hand beater to beat until firm peaks form.

6. Place cream cheese, natvia and vanilla in another medium bowl and beat using hand beater until smooth and silky.

7. Fold whipped cream into cream cheese mixture then gently stir through blueberries.

8. Spoon filling into the cooled base then place in fridge to chill for at least 4-6 hours or overnight if possible.

9. Serve decorated with lots of fresh blueberries or other berries on top.

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Chocolate Brownie in a Mug

Prep 10mins  Serves 1

A super easy refined sugar free cake that’s delicious on its own or extra yum when topped with zesty cream cheese icing.

Perfect for when that chocolate craving hits you hard. Most mug brownie recipes I’ve found use egg so are quite light and can be a bit “eggy”. My version is dense and decadent and only takes 5-10 minutes to prepare in the microwave.

Ingredients

• 2 tblsp almond meal flour

• ½ tblsp cocoa powder

• 3 tsp natvia sweetener (or similar granulated sweetener)

• 1 tblsp almond butter

• 1 tsp vanilla essence

• ¼ tsp baking powder

• 2 tblsp coconut milk (or other preferred milk)

METHOD

MICROWAVE VERSION

1. Grease one large mug with lots of butter and cooking spray.

2. Place all ingredients in your mug and stir well with fork or small whisk until well combined. Wipe down sides of mug if needed.

3. Place mug in microwave on high for 90 seconds.

4. Allow to cool when removed from microwave as brownie will be very hot.

5. 5. Eat straight from cup with cream/coconut cream or serve in a bowl with added berries or sugar free ice cream.

OVEN VERSION

1. Preheat oven to 180°C (fan forced).

2. Grease a small ramekin with lots of butter and cooking spray

3. Place all ingredients in a small mixing bowl and stir well with fork or small whisk until well combined.

4. Pour mixture into small ramekin and bake for 15 minutes.

5. Allow to cool when removed from oven as brownie will be very hot.

6. Eat straight from ramekin with cream/coconut cream or serve in a bowl with added berries or sugar free ice-cream.

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Blueberry Pancakes

Prep 10mins  Serves 6 to 8

This recipe can be made super fast in a Vitamix or high speed blender. If you don’t have one, whisk it really well in a bowl to give your arm muscles a good workout!

Ingredients

• ½ cup almond meal flour (firmly packed)

• 2 tblsp coconut flour

• ½ tsp baking powder

• 2 eggs

• ½ cup coconut milk (or other preferred milk)

• ½ cup blueberries, fresh or frozen

• Butter for cooking in pan 

Method

1. Place all ingredients except blueberries in your blender and mix until a thick batter forms. Alternatively, place in a large bowl and whisk until similar consistency is achieved.

2. Mix blueberries through batter.

3. Melt butter in heated frying pan and pour spoonfuls of mixture (around 10cm) into hot pan. The smaller they are, the easier they are to flip without breaking.

4. Wait until pancake has lots of bubbles and looks firm before flipping. Cook on second side a few more minutes then remove from heat.

5. Melt extra butter in pan before each new batch to ensure no sticking. Turn heat down so they cook well without burning.

6. Serve with warmed berries and whipped cream/coconut cream plus add some sugar free maple syrup for even more indulgence.

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Vanilla Jam Sandwich Cake

Prep 10 Mins   Serves 12

This is a much healthier version of a traditional sponge cake. So yum when filled with sugar-free berry jam and whipped cream, this cake has been included at many family celebrations and everyone loves it!

Ingredients

• 1 x pack Simply Swap Foods Vanilla Cupcake Mix

• ½ cup salted butter, melted (125g)

• 3 large eggs

• ½ cup preferred milk

• ½ cup sugar-free berry jam (available at supermarkets or recipe on my website)

• 1 cup pure cream

• 1 tblsp natvia sweetener (or similar granulated sweetener)

Method

Preheat oven to 170°C f/forced and grease and line 20cm cake pan.

1. Pour entire dry mix contents into a large bowl and stir to mix well.

2. In a separate bowl, whisk together melted butter, eggs and milk.

3. Pour wet ingredients into dry ingredients and fold together gently.

4. Pour mixture into lined cake pan and bake for 35-40 minutes or until cakes spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean).

5. Leave cake in pan for 10 minutes before removing to cool on wire rack.

6. Once cake is completely cold, use a long bread knife to cut horizontally in half.

7. Spread jam evenly on bottom half of cake.

8. Make whipped cream by placing cream and natvia in a bowl and use electric hand beater to beat until thickened. Spread whipped cream on top of jam then replace top layer of cake.

9. Ice with dark chocolate icing (recipe below) and decorate with your choice of berries.

SIMPLE DARK CHOCOLATE ICING

• 80g dark chocolate (min. 70% cocoa)

• 1 tsp coconut oil 1.

Melt chocolate by breaking into pieces and placing in microwave safe bowl with coconut oil on high for 1 minute. Remove and stir. If not fully melted, microwave further 30 secs at a time if needed. Stir well once melted.