It
feels like a lifetime ago since I was last able to cook a decent meal and blog
about it; actually it feels like forever since I was able to cook a decent
meal; enjoy the meal; and also feel full after the meal. Now I remember why I
chose to start eating a low carb, high fat diet last year; it’s because it satiates
me more than eating high carb, which is how I’ve been eating for the last two
weeks in order to get myself through the insanity workouts. Yes that’s right, I
am being put through my paces by Shaun T and getting my butt kicked everyday;
man those workouts are hard, but satisfying when you start to realise that your
stronger than you think; well in my case anyway. Well, today is my rest day and
I was taking this opportunity to kick the carbs for the weekend and resort back
to eating low carb, high fat, and I just had to make these stunning crempogs.
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| Chocolate Protein Crempogs, with a Strawberry & Vanilla Compote |
Now
I know that my last post was crempogs but these are different; I experimented a
little with the recipe and also added in some chocolate protein powder, because
if it’s one thing I need with these insanity workouts; its protein. I also made
a fresh, homemade Strawberry and Vanilla Compote to go with the crempogs and
everything went together perfectly; even my sister loved them and thought they
were delicious –which they were.
 |
| Chocolate Protein Crempogs; With a Strawberry & Vanilla Compote |
I was actually hoping to make this strawberry
and vanilla compote with some home-grown strawberries from my garden, but sadly
while they are doing better than they ever have, they’re still getting eaten by
tiny worms and also the rain isn’t helping with rot – maybe next year. However; I have had a few strawberries from my patch, I'm just saving them for a rainy day.
 |
| Homegrown Strawberries |
I think I have some way to go before I can make a jar of strawberry jam - eeek.
Yield
– 7 Pancakes
Ingredients
- 25g Coconut Flour
- 2 Eggs
- 15g Grass-fed Butter
- 15g Chocolate Protein Powder
- ¼ tsp Baking Soda
- ¼ tsp Bicarbonate of Soda
- 60ml Whole Milk, or Full Cream Milk
- ¼ tsp Apple Cider Vinegar
- Coconut Oil (or any oil)
- A touch of Himalayan Salt
Instructions
Before
you start your crempogs you will need to make your buttermilk.
In
a bowl pour out your milk and add the apple cider vinegar; stir the milk and
then leave to stand until you need it.
In
a blender or another separate bowl crack your eggs and beat, then add in your coconut
flour and combine thoroughly; now you can add in some protein powder and again
combine.
Warm
your buttermilk either in a pan or microwave, for a few seconds – you will
notice the curds have separated from the whey; this is buttermilk, now add in
the butter and stir until the butter has melted. Add the bicarbonate of soda,
baking powder and salt to your buttermilk and stir; the buttermilk will start
to foam and look like egg whites.
You
can now add your buttermilk to the coconut flour mixture and make sure
everything is well combined; scraping the sides to make sure no mixture has stuck.
You
should now have a nice smooth, chocolaty batter which is slightly thick; leave
it for 5 minutes to thicken a little more and then start cooking the crempogs.
Ingredients
– Strawberry & Vanilla Compote
- 100g Strawberries
- 1 tsp Honey
- Vanilla Extract or Vanilla pods
Your
pancakes and strawberry compote should be done around the same time, so plate
up enjoy.
The
Hungry Welsh Girl.
