Keto Mini Blueberry Coconut Flour Pancakes#Foodieextravaganza

These breakfast or dinner style Keto Pancakes aren’t thin and eggy, and neither do they fall apart and taste delicious. I love my pancakes with a drizzle of maple syrup! Have this with my delicious Bullet Coffee and you're full.

I have used ¼ cup almond milk to make the batter. The almond milk used to make batter will vary in the size of eggs, so add milk little at a time to than nice semi thick batter. If your batter is too thin then the cooking time may vary. If you want these more sweet then increase the stevia powder, for me they were just right in sweetness.
The macros for these pancakes are fantastic.

Serving Size: 4 Pancakes - Net Carbs 6Grams
Makes 16 Mini pancakes
Cup Measurement - 250Ml
Ingredients
50 grams Butter - melted
1 Teaspoon Vanilla extract
6 Large Eggs
¼ Cup Almond Milk -coconut, macadamia or any will all work)
½ Cup Coconut Flour
¼ Cup Golden Flaxseed powder
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Stevia
1 Teaspoon Baking powder 
½ Cup Fresh Blueberries

Method

Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
In a another large bowl combine the coconut flour, flax seed meal, salt and baking powder well.
Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.

Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil. I used my mini pancake/uttappam pan. 

If you use a normal skillet they tend to spread. When the skillet is heated, using a ¼ measuring cup add the batter to the skillet. Place 3 -4 blueberries on top. 

Cook on medium low heat on first side for 3-4 minutes and then flip and cook till this is golden for about a minute.

Work in batches until all the batter has been used.

Serve immediately with desired toppings, such as sugar free syrup or pure maple syrup and additional blueberries.
Best stored in a zip top bag or air tight container in the fridge up to 1 week.

Labels: Foodie Extravaganza Party, Keto, Pancakes, Blueberry, Breakfast, Low Carb, International Cuisine, Healthy

• Blueberry Lemon Turnovers from Karen’s Kitchen Stories
• Fresh Blueberry Syrup from Food Lust People Love
• Grilled Pork Chops with Herbed Blueberry Sauce from A Day in the Life on the Farm
• Grilled Peach and Blueberry Salad from Palatable Pastime
• Keto Mini Blueberry Coconut Flour Pancake from Sneha's Recipe
• Oatmeal Spice Cake Mix Cookies with Blueberries from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Keto Coleslaw With Keto Thousand Island Dressing#SundayFunday

Keto Thousand Island Dressing is perfect over salad or on top of burgers / wraps etc..!  So simple with just a handful of ingredients! Try this dressing, you’ll never purchase a store bought again! This dressing takes just 10 minutes to prepare and is both low carb and delicious! 

2 Tablespoons of this dressing has 3 grams Carbs. This is a delicious salad made with this dressing.

Ingredients

For The Dressing
1 Cup Mayonnaise
¼ Cup Sugar Free Ketchup
¼ Cup Sugar free Sweet Pickle - chopped
¼ Cup Sugar free Sweet Pickle Juice
1½ Tablespoon Minced Onion
1 Large Clove Garlic - minced
2 Tablespoons Red Bell Pepper , chopped - optional
1½ Large Hard Boiled Egg - pressed through a fine sieve
For The Salad

½ Medium Head Cabbage
1 Small Carrot
½ Cup Shredded Lettuce
2 Tablespoons Heaped Keto Thousand Island Dressing
Salt & Black Pepper to taste

Method  
For The Dressing

Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper ( I did not add), hard boiled egg in a mixing bowl and mix well to combine.  

Pace all ingredients in a blender and pulse until the ingredients are smooth. If you want a chunky dressing, then pulse it once or twice only. Store salad dressing in refrigerator and use within 7 days

For The Salad 

Mix all ingredients in the bowl and refrigerate for at least 30 minutes so that the flavors infuse. Serve cold.

Labels: Cole Slaw, Keto, Low Carb, Dressing, Carrot, Cabbage, Lettuce, Salad, Sunday Funday, International Cuisine   

• A Day in the Life on the Farm: BYO Chef Salad Bar 
• Karen's Kitchen Stories: Fennel, Red Cabbage, Goat Cheese, & Citrus Salad
• Sneha's Recipe: Keto Coleslaw with Keto Thousand Island Dressing 
• Culinary Cam: Lahpet Thoke (Fermented Tea Leaf Salad) 
• Cook with Renu: Marinated Fig and Mozzarella Salad
• Mayuri's Jikoni: Pasta & Sweet Potato Salad 
• The Mad Scientist's Kitchen: Pasta Salad 
•  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Mojito Cucumber Salad 
• Food Lust People Love: Tenderstem Broccoli (Broccolini) Potato Salad 
• Amy's Cooking Adventures: Vegetarian Greek Salad with Chickpeas  

Air Fryer Roasted Chickpeas#SundayFunday

This is a quick method for making Crispy Roasted Chickpeas. So easy, healthy, delicious, crunchy, guilt free and tasty snack for sure! Roasted Chickpeas are quite an addictive snack. Cooked Chickpeas are coated with spices/oil and then air fried to perfection until crispy and well browned. Adjust the seasonings according to your taste.

Ingredients
1½ Cup Cooked Chickpeas
1 Teaspoon Olive Oil
¼ Teaspoon Ground Turmeric
½ Teaspoon Cumin Powder
½ Teaspoon Smoked Paprika
½ Teaspoon Garlic Powder
½ Tsp Red Chilly Powder
½ Teaspoon Salt or to taste

Method

Spread the cooked chickpeas on a kitchen towel and pat them dry.
Place the seasoning ingredients in a bowl and stir to combine.
Add the chickpeas and marinate well in the spices.
Arrange the chickpeas in a single layer in the air fryer basket.
Air fry them at 200°C for 10 minutes. After 5 minutes, give it good shake / toss them well.

Check after 10 minutes, if not as crispy as you want then cook for another 3 minutes or more until you have the desired crispiness.
Once they cool down, store the roasted chickpeas in airtight jar.

Labels: Appetizer, Snack, Air Fryer, Vegan, Gluten free, Chickpeas, Sunday Funday

Sunday Funday Theme " Chickpeas"

Sneha’s Recipe: Air Fryer Roasted Chickpeas 

A Day in the Life on the Farm: Chickpea and Farro Soup 

Mayuri's Jikoni: Chole Bhature 

Amy’s Cooking Adventures: Greek Seasoned Roasted Chickpeas 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pearl Couscous & Chickpea Salad with Basil 

Food Lust People Love: Roasted Salmon with Crispy Chickpea Salsa 

Palatable Pastime: Roasted Red Pepper Hummus

Red Harissa Chicken#Sundayfunday

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.

Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more. 
For The Second Marination

Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken  for anywhere from an hour or overnight in the refrigerator.

Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes. 

Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.

Serve and enjoy!! 

Labels: Grilled, Appetizer, Harissa Paste, Main course, Chicken, Oven Roasted, African, Sunday Funday, Side Dish, International Cuisine

Sunday Funday: African Cuisine 

• Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
• Chicken and Jollof Rice (Nigerian) from Palatable Pastime
• East African Chapati from Amy's Cooking Adventures
• Githeri from Mayuri's Jikoni
• Red Harissa Chicken from Sneha's Recipe
• Rgaif (Moroccan Flat Bread) from Karen's Kitchen Stories

Stuffed Cheesy Braided Turkish Kebab Bread Rolls#BreadBakers

This stuffed braided bread recipe is filled with Turkish Spiced Kebabs is absolutely delicious and impresses both with its glossy look and delightful taste. This simple and easy to make and you can serve this mouth watering rolls as snacks at any party.

Make 2 Rolls
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
10 Grams Caster Sugar
½ Teaspoon Sea Salt
2o Grams Butter
¼ Cup Warm Milk
Warm water to knead as required
1 Beaten Egg - Reserve 1 Tablespoon for Egg wash
Ingredients For The Stuffing
2 Turkish Spiced Chicken Kebabs
Provolone Cheese as required
1 Tablespoon Parsley Leaves
1 Tablespoon Chopped Chives
1 Tablespoon Beaten Egg - for brushing the top

Method

Knead dough with warm water and leave it aside covered till double in volume.

When the dough has risen , take on the work surface and deflate it, cut the dough into 2 equal parts. Take one part and the rest keep covered. 

Roll it into a oval disc. 

Place the cheese in center, place the kebab and sprinkle the chives and parsley on top. With a pizza cutter cut the sides in equal strips on other sides.

Fold each side so they overlap each other (like a braid). Keep going, left to right and right to left till the end. 

When reach the end, leave a tail at the bottom, just for the appearance. Grease a tray and place your bread.

Then bake in preheated oven on 190°C for 20 minutes till it browns on the top.

Right after taking out of oven, brush it with oil or butter let it rest on the wire rack for 5 minutes then cover it in a cling film so that it does not dry out.

Enjoy this yummy bread.

Labels: Breads, Stuffed Bread, Braided Bread, Chicken, Kebab, Turkey, Bread Bakers, Serves Two

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Spiced Breads.

• Ajwain Paratha from Cook with Renu
• Cinnamon Raisin Sourdough Bread from Karen's Kitchen Stories
• Ginger Earl Grey Date Sourodugh Bread from A Messy Kitchen
• Fire roasted corn fritters from Palatable Pastime
• Sourdough Chocolate Cardamom Bread from Zesty South Indian Kitchen
• Overnight Sourdough Cinnamon Waffles from Food Lust People Love
• Stuffed Cheesy Braided Turkish Kebab Bread Rolls by Sneha's Recipe