1 desk spoons oil 150g broccoli , finely chopped 1 crimson pepper , finely chopped 2 spring onions , sliced 6 giant eggs 1 desk spoons milk giant pinch of smoked paprika 50g cheddar or gruyère, grated small handful of chives , chopped (non-compulsory) Instructions: Warmth the oven to 200C/180C fan/fuel 4. Brush half the oil in an 8-hole muffin tin. Warmth the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for five minutes. Put aside to chill. Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. […]

1½ cups (210 g/7.4 oz) sunflower seeds ½ cup (65 g/2.3 oz) pumpkin seeds 2 teaspoons floor cinnamon Pinch salt Instructions: In a meals processor, mix the sunflower seeds, pumpkin seeds, cinnamon, and salt. Pulse till clean. The precise period of time relies upon in your processor. Spoon the butter right into a glass container. Seal and retailer at room temperature for as much as 1 week, or refrigerate for as much as 3 months.

2 cups (150 g/5.3 oz) unsweetened Shredded coconut : ½ cup (75 g/2.6 oz) almonds 2.5 ounces (70 g) darkish chocolate, 85 % cacao solids or extra 2.5 ounces (70 g) cacao butter ¼ cup (40 g/1.4 oz) erythritol  or Swerve Few drops liquid stevia, to style  (non-compulsory) Instructions: 1.  Preheat the oven to 350°F (175°C, or fuel mark 4). Unfold the coconut and almonds on a baking sheet. Place it within the preheated oven and roast for five to eight minutes, or till the coconut is flippantly golden. Stir a couple of times to stop burning. Take away from […]