Fat conscious Archives

Breakfast recipes

Bhisto with fried eggs

35 minutes

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Beef recipes

Steak salad with torn figs

15 minutes

Beans recipes

Butter-bean broth

15 minutes

Salad recipes

Waldorf slaw with tahini dressing

Prawns and

Cold cucumber soup with prawns and rice vermicelli

25 minutes

Asian recipes

Asian poached-chicken broth

15 minutes

Pistachio-and-coconut biscuits

Serves Makes 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 free-range egg whites
100 g dessicated coconut
100 g ground pistachios
2 T honey
Pistachios, blanched, to decorate

Method

Preheat the oven to 160°C. Beat the egg whites until stiff, then fold in the coconut and pistachios.
Add the honey, then roll the mixture into small balls and flatten to make biscuits. Place onto a greased baking tray.
Stud each biscuit with a blanched pistachio and bake for 20 minutes, then reduce the oven's temperature to 110°C and bake for a further 20 minutes.

Cook's note: These biscuits are usually made using icing sugar but you can use desiccated coconut instead to make a moreish sugar-free biscuit!

Discover more biscuit recipes here.

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Bhisto with fried eggs

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Waldorf slaw with tahini dressing

Cold cucumber soup with prawns and rice vermicelli

Asian poached-chicken broth

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Pistachio-and-coconut biscuits

Pistachio-and-coconut biscuits

Ingredients

Method