The Banting Basket
Recipes
Some recipes we've tried along the way.
AVOCADO SALAD
Ingredients:
1 bunch of baby spinach
1 avocado
1/4 red onion chopped
2 tbsp extra virgin olive oil
1 lemon
salt to taste
1/2 tsp cayenne

Directions:
Chop spinach into small pieces.
Place into a mixing bowl and toss
with the olive, lemon juice,
avocado and salt. Add in the onion and cayenne.
SUNFLOWER & FLAX SEED BISCUITS
Ingredients:
1 cup sunflower seed flour
1 cup flax seed - ground
2 tbsp coconut or palm oil
2 eggs
Cinnamon, nutmeg
3 tbsp erythritol
1 tsp baking powder
1 tbsp vanilla essence
Directions:​
Mix all dry ingredients together.
Warm coconut oil so it is liquid but not too hot.
Mix oil, egg and vanilla essence into dry ingredients.
Roll out onto a floured board, cut into shapes, place on baking paper and bake for 12 minutes at 190 degrees.
Makes +/- 20 cookies.
BREAKFAST SMOOTHIE
Ingredients:
1 cup of almond or full cream milk
2 tbsp cacao nibs
1 tbsp ground golden flax seed
1/2 cup blueberries
1 tsp coconut or palm oil

Directions:
Put all ingredients in a high speed blender and blend until smooth.
Coming soon...
Coming soon....
Coming soon....
JAN'S BANTING BREAKFAST MUFFINS
Ingredients:
1/3 cup almond flour
2/3 cup sunflower seed flour
1 cup golden flax seed flour
3 tbsp erythritol
2 tbsp palm oil
1 tbsp baking powder
6 whole eggs
1 packet bacon bits
Mixed herbs to season

Directions:
Fry bacon in palm oil, mix everything together, spoon into muffin pan and bake at 180 degrees for 30 minutes. Can put cheese on top prior to baking as an optional extra. Makes 12 muffins.