Beetroot Chutney and Flaxseed Biscuits
The humble beetroot has been eaten for centuries and historically used for dyes and medicines to treat ailments ranging from hangovers to constipation. Source – http://www.justbeetit.com/
Arguably nicest simply boiled and served with butter they are also widely used to make all manner of recipes. Here I shall be making Beetroot chutney, a perfect accompaniment to a ploughman’s lunch or cheese platter and low carb linseed crackers to eat it with.
For the Beetroot Chutney;
900g beetroot peeled and diced into 1cm cubes
450g finely diced onion
450g peeled and diced cooking apples
25g grated fresh ginger
1 tsp salt
600mls cider vinegar
350g granulated sugar
Method; Add all the ingredients save for the sugar into a pan and simmer for an hour and a half. Then add the sugar and cook for a further 20 minutes until thickened. Then pot into a sterilised jar and allow to cool.
For the low-carb Flaxseed biscuits – Tom Kerridge – Dopamine diet
These biscuits replace wheat flour with ground flaxseed and ground almond and use erythritol in place of sugar. Wheat flour contains 76g Carbohydrate per 100g compared to ground almond containing 20g per 100g and flaxseed 29g carbohydrate for 100g and most of this is fibre. Erythritol is a plant based sugar that is largely unavailable to your body and not absorbed. It is rated a 0kCal /g or calorie free and has 70% of sugar’s sweetness.
150g ground flaxseed
150g ground almonds
Egg whites from 4 large eggs
20g Erythritol (a Brand is Truvia – found in supermarkets)
15g baking powder
pinch of salt
Whisk the egg whites and erythritol to stiff peaks. Fold in the flaxseed, ground almonds, baking powder and salt.
Roll out the dough between two sheets of parchment paper to 5mm thickness. Remove top sheet of parchment and cut out 7cm rounds.
Bake for 25-30 mins.
Remove from the oven and leave to cool for 5 minutes to ensure they firm up, then transfer to a cooling rack to cool completely.