Saturday morning, I was invited at a pick-nick. The girls from my breastfeeding support community gathered together for this event. Everybody brought a simple dish to share (a pot-luck). Well, since I do not eat wheat anymore and one of my best friend's son is allergic to bovine protein and soy, I had to figure out something for everybody. I love meat, precisely meat loaves.  So, I grabbed my favorite recipe and transformed it to meet the needs.
A delicious, quick and comforting snack or weeknight meal which can be enjoyed cold or warm. If you are not allergic to beef, you can take beef, veal or any grounded meat you like. 


So here is the asked recipe , enjoy!

• 1/2 cup shredded coconut unsweetened
• 1/2 cup tomato's chopped or for hurried cooks, Ketchup 
• 1 Tbsp Dijon mustard
• 2-3 eggs
• 1 small onion
• 2 carrots
• 500 g grounded pork
• salt & pepper
• 1/4 cup shredded cheese, for diary lovers

1. Preheat oven to 200°C
2. In a bowl, combine all the ingredients and mix well. Best by hand and good for the joints :)
3. scoop mixture in to 12 cup muffin pan or a mini muffin pan to make snack bites.
4. Put it in the oven and bake for 20 minutes.
5. Let it cool!

You can wrap them and freeze it for up to 2 months.

Bon appétit!

·         1 1/4 cups almond flour

·         3/4 cups finely shredded, unsweetened coconut

·         1 tsp baking powder

·         1/2 tsp salt

·         1/2 cup butter, softened

·         1/2 cup  sweetener

·         1/2 tsp vanilla extract

·         1 large egg

·         100 g    high % cacao chocolate, finely chopped

Instructions

1.    For the cookies, preheat the oven to 165°C and line a large baking sheet with parchment paper or a silicone liner.

2.    In a medium bowl, whisk together almond flour, coconut, baking powder and salt.

3.    In a large bowl, cream butter with sweetener. Beat in vanilla and egg until well combined. Beat in flour mixture until dough is well mixed.

4.    Stir in chopped chocolate

5.    Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to 1/4 inch thickness.

6.    Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch.

7.    Remove from oven and let cool on pan 5 minutes, then transfer to a wire rack to cool completely.

Ingredients:

·         1 Tbs coconut flour
·         2 Tbs flax meal
·         1 large egg
·         Spices to taste (ex. curry, garlic, chili, etc.) depends on your mood :)

Directions:

1.    Mix everything together and let stand for a couples minutes.

2.    Spread out thin in circles about 20 cm in diameter on a parchment paper with a silicon spatula. If you want a Taco shaped Tortilla, form into a Taco mold.

3.    Bake at 200°C for 10-12 minutes.