I do get a few requests here and there to post more low-carb and high-protein foods. Ultimately, our diet is pretty low-carb, but the recipes aren’t much fun because there are only so many ways to say “vegetable omelette”, “avocado and egg salad” or “mince in wine sauce”.
BUT sometimes I do get a bit crazier with our proteins. So here’s a proteiny low-carb base for tarts. Can be made for savoury or sweet dishes, and used to lower the GI of open pies.
Makes 1 thick or 2 thin 12 inch diameter bases.
- 1 cup brazils
- 1 cup walnuts
- 3 eggs
- 2tbsp peanut butter
- 2tbsp flour
- flavourings as desired
- chopping board and knife (or food processor]
- mixing bowl and fork
- greased or nonstick baking tray
- Preheat the oven to 200C.
- Finely dice the brazils and walnuts.
- Mix in the other ingredients until a thick paste is formed.
- Pat into the bottom of the tray.
- Bake at 200C for 5-10 minutes.
- Use as a pie base.
We used ours with a filling of stewed rhubarb, apple and bananas, so not a low-carb result, but would be pretty cool with a ham and cheese filling, or a tuna bake filling too!