bon fire night veggie cobbler
Author: Dereck (Caregiver)
Description:
this main course is great for a party can be made ahead of time and frozen.
Ingredients:
g Celeriac, raw
g Onions, raw
g Mushrooms, white, raw
g Tomatoes, cherry, raw
g Peppers, capsicum, green, raw
ml MCT Oil
g Stock cubes, vegetable
g Garlic Puree (GIA) (HCP added*)
g Groovy food company coconut flour (HCP added*)
g Butter, salted
g Baking powder, carb free, Barkat (HCP added*)
ml KetoCal 4:1 LQ (Unflavoured)
g KetoCal 3:1 Powder
Directions:
1 chop the celeriac, peppers, mushroom. onions and tomatoes into bit size pieces,
2 in a frying pan heat the MCT oil over med/low heat and fry the vegetable's until tender,
add the garlic and stock cube with a little water and simmer for 5 minutes.
3 in a bowl mix the coconut flour barkat baking powder and ketocal powder mix to combine then add melted butter and ketocal LQ mix to a soft dough.
4 place the veg mix into an oven proof bowl and top with the small spoons of the cobbler mix
5 bake in the oven at 170oc for 15 minutes until the cobbler is golden brown
6 serve hot as a main course or allow to cool before freezing,
Nutrition Information (for entire recipe):
Carbohydrate:
9.51
Calories: 466
Fat:
39.91
Protein:
9.5
Ratio:
2.1:1
KetoCal LQ UnflavoredKetoCal 3:1 Powder2:1 ratioSavoryMain MealVegetarian
