咸肉粽 (Bak Chang)

往年都是在做娘惹粽，今年想挑战咸肉粽，毕竟是从小到大吃惯的，吃起来也会比较亲切。家里只剩下一公斤半的糯米，只能够做11个大大的咸肉粽，和6个裹蒸粽。第一次做的肉粽成功喔！就连阿嬷吃了都大赞好吃！



材料：

• 1kg 糯米, 20粒粟子, 125g 眉豆, 20 朵香菇
• 500g 小葱头（去皮，切片）
• 20 颗咸蛋
• 500g 三层肉（切20块）
• 粽叶
• 五片八角

准备工作：

1. 三层肉加2小匙糖，3小匙酱油，1小匙五香粉，1小匙胡椒粉拌均匀调味，放入冰箱醃隔夜。
2. 糯米，粟子，眉豆，香菇，洗净浸泡隔夜。
3. 粽叶，浸泡隔夜洗净。

做法：

1. 将粟子煮滚40分钟。
2. 烧热锅，把葱头炸香，盛起备用。
3. 锅中留少许葱头油，加入少许酱油，五香粉，将香菇炒香，盛起备用。
4. 再把少许葱头油加入锅中，加入少许酱油，五香粉，将眉豆兜炒至半熟，盛起备用。
5. 锅中加入少许葱头油，将三层肉再加入1/3炸起的小葱头翻炒至收汁即可，盛起备用。
6. 再把适量葱头油倒入锅中，加入八角炒香。然后加入糯米和调味料(2小匙盐，1汤匙黑酱油，0.5汤匙胡椒粉，3汤匙酱油，1汤匙五香粉)拌炒均匀，盛起备用。
7. 取出两张粽叶，先放入一层薄薄的糯米，然后再加入三层肉、香菇、眉豆，栗子，一颗咸蛋。 最后盖上一层糯米压紧，缠两圈粽子绳系好打结。
8. 沸水，加入一大匙盐，把粽子放入以大火煮约2小时半，将粽子取出，沥干水份即可。

同样的材料，也可以包裹蒸粽，材料可以稍为改一改，我加了大蚝干和干瑶柱，味道也变得不同喔！

南瓜芝士蛋糕 (Paleo Pumpkin Cheesecake)

Crust:

• 92g Ground Almond
• 28g Butter
• 1 Egg
• 1tsp Cinnamon powder
• 10g Erythritol

Filling:

• 340g Pumpkin Puree
• 28g Butter
• 453g Cream Cheese
• 3 Eggs
• 1 tsp Cinnamon Powder
• 1 tsp Vanilla Powder
• 30g Erythritol

Methods:

1. Preheat oven to 175C.
2. Mix the ground almond with cinnamon, erythritol, egg and butter and use hands to press into bottom of bake pan.
3. Bake for 10-15 minutes until crust is slightly toasted.
4. In the meantime, mix the pumpkin puree, cream cheese, spices, butter, eggs, vanilla, and erythritol in a blender.
5. When crust has started to toast, remove from oven and pour filling into pan.
6. Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
7. Chill at least 2 hours or overnight before serving.

苹果派 (Paleo Apple Pie)

材料A：

• 6个 红苹果（去皮，切片或切丁）
• 3大匙 Big Tree Farms 有机椰糖
• 1匙 McCormick肉桂粉

材料B:

• 168克 Rainforest Herbs 椰子粉
• 227克 Kerrygold奶油
• 4颗 鸡蛋
• 1小匙 香草粉

材料C:

• 15克 Kerrygold奶油（切小丁）

做法：

1. 把苹果放入锅中，稍为翻炒后加入糖和肉桂粉继续翻炒，把苹果煮软即可。
2. 把奶油加热溶化，放到微凉，加入鸡蛋搅拌均匀。再加入椰子粉和香草粉拌成面团即可。
3. 把一半的面团压在烤盘上，铺上苹果馅，苹果馅表层加切小丁的奶油，表面加另一半的面团，把苹果馅盖好。
4. 预热烤箱，用175℃烘烤30-45分钟后即可。

南瓜满分 (Keto Pumpkin Chia Muffins)

Recipe Source: http://ketodietapp.com/Blog/post/2015/10/05/keto-pumpkin-chia-muffins

Ingredients (makes 12 muffins):

Dry ingredients:

• 150g  Almond Flour
• 32g Ground Chia Seeds
• 1 tbsp Gluten-Free Baking Powder
• 1 tsp Nutmeg
• 40g Erythritol

Topping: 25g Pumpkin Seeds

Wet ingredients:

• 200g Pumpkin Puree
• 6 large eggs, separated
• 115g Butter (melted)
• 20g Erythritol

Methods:

1. Preheat the oven to 175 C. Place all the dry ingredients into a bowl and combine well.
2. Separate the egg whites from the egg yolks. Using a hand beater or electric mixer, whip up the egg whites until soft peaks. 
3. In another bowl, place the egg yolks, melted butter, pumpkin puree and erythritol. Process until well combined and start adding the dry mixture, a tablespoon or two at a time while mixing.
4. Add about a quarter of the whipped egg whites and mix gently. Add the remaining egg whites and fold in the batter using a spatula. Be careful not to deflate the egg whites and keep the batter as fluffy as you can.
5. Line a muffin tray with 12 medium muffin paper cups. Spoon the batter into the paper cups and transfer into the oven.
6. Transfer into the oven and bake for 5 minutes. After 5 minutes, sprinkle with the pumpkin seeds. Place back in the oven and bake for another 30 minutes or until the tops are golden brown. When done, remove from the oven and place on a cooling rack. Enjoy!

鸡蛋汉堡 (Keto Mc Muffins)

Recipe Source: http://ketodietapp.com/Blog/post/2015/06/09/quick-keto-mcmuffins

Muffins:

• 25g Almond Flour
• 38g Flaxmeal
• ¼ tsp Baking Soda
• 1 Egg
• 2 tbsp Heavy Whipping Cream or Coconut Milk
• 2 tbsp Water
• 28g Grated Cheddar Cheese

Filling:

• 2 Eggs
• 2 slices Cheddar Cheese
• 2 tsp Sugar-Free Ketchup
• Pepper
• Lettuce

Methods:

1. Place all the dry ingredients in a small bowl and combine well.
2. Add the egg, cream, water and mix well using a fork. 
3. Grate the cheese and add it to the mixture. Combine well and place in single-serving ramekins.
4. Microwave on high for 60-90 seconds.
5. Meanwhile, fry the eggs on ghee. I used these molds to create perfect shapes for the muffin. Cook the eggs until the egg white is opaque and the yolks still runny. Season with salt and pepper and take off the heat.
6. Cut the muffins in half and spread some butter on the inside of each of the halves. Top each with slices of cheese, egg and mustard. Optionally, serve with greens (lettuce, spinach, watercress, chard, etc.) and bacon. Enjoy immediately! The muffins (without the filling) can be stored in an airtight container for up to 3 days.

Note:
If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175C (350F) and cook for about 20 minutes or until crispy on top and firm inside.