CHEWY CARAMEL AND ALMOND SLICE

INGREDIENTS
1 Cup Almonds (coarsely chopped)
¾ Cup Coconut Nectar Syrup
½ Cup Ghee or Coconut Oil
½ Cup Coconut Concentrate or Nut Butter
¼ Cup Honey
¼ tsp. Rock or Sea Salt

METHOD
1. Place the Almonds into a medium size saucepan and continually stir over medium heat until they brown slightly.
2. Once the almonds become fragrant, add the coconut nectar and honey and bring up to a gentle bubble making sure the sugar doesn’t burn. Continue to stir with a wooden spoon for 1 minute.
4. Add the ghee or coconut oil, coconut concentrate and salt to the sweet, nutty, bubbling concoction in the saucepan and mix until well combined. Turn the heat to low and gently simmer for 4 minutes, stirring occasionally so it doesn’t stick and burn.
6. While the mixture is bubbling away, grease and line a 20cm square (or similar) baking dish with baking paper.
8. Remove mixture from the stove and pour into baking dish being careful not to get it on your skin. Spread the almonds evenly through the slice.
9. Place the baking dish in the freezer and chill for about an hour or until hard.
10. Remove from freezer and lift the slice out of the dish using the edges of the baking paper and cut into pieces using a sharp knife
11. Keep refrigerated until you are ready to serve.

To avoid the sugar coma, consume responsibly!
ENJOY!

source: http://www-mammothkitchen.myshopify.com/blogs/mammoth-recipes/6975220-chewy-caramel-and-almond-slice

BACON EGG AND VEGETABLE CRUSTLESS QUICHE

INGREDIENTS
8 Free Range Eggs
8 Rashers of Bacon (chopped)
2 tsp. Coconut Oil or Ghee
10 Mushrooms (quartered)
10 Spears of Asparagus
2 Brown Onions
4 Cups of Spinach, Silverbeet or Kale (coarsely chopped)
½ Cup Fresh Parsley (chopped)
½ Cup Fresh Chives (chopped)
¼ tsp. Freshly Cracked Pepper
¼ tsp. Rock or Sea Salt

METHOD
1. Preheat oven to 160°C and grease a pie flan or baking tray with ghee or coconut oil.
2. Heat coconut oil or ghee in pan and fry the onion, bacon and mushrooms until the onions caramelise.
3. Chop the asparagus into large pieces and add to the pan with the chopped spinach. Cook until spinach wilts and then pour into a pie flan and spread evenly.
4. Whisk the eggs in a bowl and then add the chopped fresh herbs, salt and pepper, combine and then pour into pie flan on top of veggie mix.
5. Bake uncovered in the oven for approximately 30 minutes or until the egg has cooked in the middle.

This recipe has everything you need in it so no need for a side dish.

ENJOY!

source: http://www-mammothkitchen.myshopify.com/blogs/mammoth-recipes/6888107-bacon-egg-and-vegetable-crustless-quiche