Hello Sweet peeps; I’ve not written any recipes out for a while, so thought it was about bloomin’ time!
And with Christmas fast approaching, it’s important to have some goodies up my sleeve… and yours too…
These baked brussel sprouts are a low carb, super tasty adaptation of a few different recipes, and you could easily adapt and tweak them too; but basically they are:
- 250 grams of brussel sprouts
- 1/2 cup of sunflower seeds
- 1/4 cup of coconut
- Seasoning of your liking; I used oregano, nigella seeds, a little garlic and a little chilli with a pinch of himalayan pink salt.
Preheat the oven to about 170c, then wash and trim the brussel sprouts. In a food processor or hand blender, whizz the sunflower seeds until they are a “bread crumb” type consistency. Then add the garlic clove, a pinch of chilli, some dried oregano and nigella seeds and a pinch of himalayan salt, and whizz again.
Melt about a 1/4 cup of coconut oil, then roll each brussel sprout in the coconut oil, then roll it into the sunflower seed mixture, and put on a tray lined with greaseproof paper. Repeat with all the other little brussel sprout babies :)
Pop into the oven and leave to bake until the brussel sprouts start to brown a little – about 20 minutes. If you wanted them to be a little more raw, you could bake for less time.
Eat, eat, eat!! They are so tasty I just ate them by themselves – but definitely planning to make them again for Christmas dinner, when I may add some other things to my plate too ;-)
Later today I’m going to post a chocolate mousse recipe… till then, have a happy, tasty Tuesday! xo