Lovely with clotted cream
8 oz Plain Flour
4 oz Butter
2 oz Currants / Raisins
1 large cooking apple peeled and diced
3 oz sugar
1 egg
2 tbs milk
Put oven to Gas 4 / Fan 150
Rub fat into flour
Mix in fruit and sugar
Make mixture to a firm dough with egg and milk
Put into greased cake tin and bake 40 - 50 minutes
Top with sugar if wished
I halved the cheesecake recipe but made the full packet of Lo-Dough; next time would do just half.
For
the base
• 1 Lo-Dough Brownie Mix
For the cheesecake topping:
• 800g of full-fat soft cheese
• 230g sweetener (we used granulated erythritol)
• 1 1/2 tsp vanilla extract / the seeds from a vanilla pod
• 3 large eggs, plus 1 yolk
• 60g of 70% chocolate
• 30g of cocoa
1. 1. Sieve the chocolate chips out of your
Brownie Mix. Save them for later.
2. In the 8.5-inch cheesecake tin, add the
Lo-Dough Brownie Mix and bake as per the packet instructions. Once baked, turn
your oven down to 110°C/230°F. Allow to the brownie to cool.
3. Add all your cheesecake ingredients (minus the chocolate and cocoa) to a
bowl and whisk thoroughly with an electric mixer until everything is fully
incorporated. Pour approx half into a separate bowl.
4. Melt the chocolate in the microwave (along with the saved chocolate chips)
approx for approx. 1 minute and then combine with the cocoa and half the
cheesecake mix.
5. Pour each mix over the cooled brownie and marble with the end of a knife.
Place in the oven to bake for 55 minutes. The finished cheesecake should have a
slight wobble in the middle. If it still looks too unset - give it another 5
minutes. After cooking, turn the oven off and open the door, but leave the
cheesecake cooling in the oven for a further 2 hours.
6. Transfer to the fridge and allow to cool and set overnight. It will be ready
to serve the next day!
·
Calories: 262 calories
·
Carbohydrates: 9 g
Very nice with the cream cheese topping - or have without and custard
Calories 208 / Net Carbs 4.5
1.
Preheat oven to 350°F or 177°C. Grease 8-inch springform pan or
parchment lined 8 x 8 baking dish. Parchment should hang over the sides of dish
for easy lifting.
2.
In a large bowl, mix all ingredients except blackberries until
well combined. Set aside.
3.
Place topping ingredients in the bowl of a mini food processor and
process until ingredients are combined and mixture is texture of small
crumbs.
4.
Pour cake batter into prepared pan. In an even layer, place
blackberries rolled is sugar on top of the batter.
5.
Bake on center rack of oven for 15 minutes. Remove cake and evenly
sprinkle streusel topping over entire cake.
6.
Return cake to the oven and continue baking 35 -40 minutes until
topping is golden brown and cake fells firm in the center when lightly pressed.
7.
Allow cake to cool before removing from pan.
8. Mix cream cheese, cream, vanilla and icing sugar for top (optional)
Very tasty - I substituted spinach for the watercress
1 piece of Lo-Dough
2 large eggs
150 ml creme fraiche
100g fresh salmon - cooked and flaked
30g grated cheddar
15g watercress
1 tsp Dill
salt & pepper
Preheat oven to 160 / Gas 5
Butter a dish and fit lo-dough leaving raised sides
Mix eggs, creme fraiche, dill, salt & pepper
Arrange flakes of salmon and watercress in base of dish
Carefully pour egg mixture over and top with cheese
Cook for 25-30 minutes till nice and brown. Allow to cool for 10 mins. Top with extra smoked salmon (optional)
1 Cup Almond Flour
