Delicious & Sugar Free using Natvia Strawberry Drinking Mix.
You will need:
1/2 cup Vitarium Sugar Free Strawberry drinking mix
1 cup whole meal flour
1 1/2 cups mixed berries
80g Nuttlex or butter
1/4 cup Vitarium Sugar Free Strawberry drinking mix
1 1/2 cups shredded coconut
To create the base pre heat the oven to 180 degrees. In a bowl mix the flour (I used wholemeal) & Strawberry Vitarium.
Zap the berries in the microwave so you can mash them with a fork easily, and add to the dry ingredients with the butter, melted.
Once combined spread evenly in a lined slice pan and bake for 15 minutes.
While the base is cooking create the topping.
In a separate bowl mix the two eggs, coconut & extra Strawberry Vitarium. I added a dash of vanilla too.
Once the base has cooked and feels spongey to the touch, slowly spread the coconut topping over the base.
Bake again for 20 minutes or until golden. Allow to cool in the tin for 10 minutes & then gently place onto a wire rack.
Once thoroughly cooled, slice & enjoy!
Makes 18 serves
3.4 grams fat
6 grams carbs
I was unsure how this idea would pan out. I assumed the avocado (sometimes called the alligator pear) would turn to mush & end up brown. It actually turned out delicious & the crumb was crunchy. It worked perfect as a snack but would be an ideal side dish or entree.
For the crumb I used:
1/2 a cup of gluten free breadcrumbs
Salt & pepper
I sliced up a fairly ripe avocado into sticks and dipped each one into the juice of one lemon that was mixed with an egg white. I then coated them in the crumb mix.
These there then baked on a lined try for about 15 minutes (or until browned) at 180 degrees celsius.
They were great dipped in some sweet chilli sauce.
Avocados are high in fibre, they are sodium & cholesterol free food.
They contain 20 essential nutrients, including healthy monounsaturated and polyunsaturated fats (good fats such as Omega 3), vitamins A, C, D, E, K and the B vitamins, including biotin & folate, along with potassium.