Blvd Foods Blog

INGREDIENTS

Banting Blvd Flapjack & Fritter Premix
1 punnet of Zucchini (courgettes), thick/long slices
2 large Eggs
LCHF oil for frying
Seasoning

INSTRUCTIONS

• Pour 1 cup of Banting Blvd Flapjack & Fritter Premix onto a plate
• Whisk eggs in a bowl
• One at a time, dip slices of zucchini first into dry premix, then into the egg mixture, then back into the dry premix until fully coated.
• Heat oil at a medium heat in a pan on a stove top. Gently fry zucchini chips until golden brown.
• Season with salt and black pepper then serve hot. 

Makes 12 Fritters.

INGREDIENTS
Banting Blvd Flapjack & Fritter Premix
1C Aubergine (eggplant), coarsely grated
¾C Parmesan, grated  
1T Lemon Zest
¼C Flat-Leaf Parsley, chopped
Seasoning
LCHF oil for frying

INSTRUCTIONS

For fritters:

• Follow the Banting Blvd Flapjack & Fritter Premix instructions.
• Add aubergine, parmesan, lemon zest, flat-leaf parsley and seasoning to batter.
• Heat oil at a medium heat in a pan on a stove top. Gently fry fritters until golden brown.

To serve:

• Combined 1C Greek yoghurt, juice of ½ lemon, salt and black pepper.
• Fry 1-2 eggs and serve on Breakfast Fritters with a dollop of seasoned yoghurt and garnish. 

Makes 1 Chocolate Cake. 

INGREDIENTS
Banting Blvd Chocolate Cake Premix

1 tub Cream Cheese
½C Cocoa Powder
1T Granulated Coffee
Preferred Sweetener (We used 1T Xylitol)
2t Vanilla Essence
½C Cream, or as needed
Berries, to serve

INSTRUCTIONS
For Mocha Frosting:

• Whisk together cream cheese, cocoa powder, coffee, sweetener and vanilla essence until smooth and creamy.
• Add in cream to desired consistency.

For Chocolate Cake:

• Follow the Banting Blvd Chocolate Cake Premix instructions.
• Once cooled, ice with Mocha Frosting and sprinkle with berries. 

Makes 12 muffins.

FOR MUFFINS:

INGREDIENTS
Banting Blvd Savoury Muffin Premix
1 packet Pitted Olives, chopped
2C Spinach, shredded
½C Feta, crumbled

INSTRUCTIONS

• Follow the Banting Blvd Savoury Muffin Premix instructions.
• Add olives, spinach and feta to mixture.
• Pour mixture into muffin tray and bake for approximately 20 minutes, oven temperatures may vary.
• Remove from oven and allow to cool. Store chilled.

FOR SOUP:

INGREDIENTS
4 large Red Peppers, quartered

4 Red Onions, quartered
2 tins Whole Tomatoes, quartered
1 whole Garlic bulb, halved
2 small Red Chillies
2T Rosemary
Olive Oil
Seasoning
2C Chicken Stock

INSTRUCTIONS

• Heat oven to 180˚
• In large pan, season red peppers, red onions, tomatoes, garlic and chillies with rosemary, olive oil, salt and black pepper.
• Roast for approximately 50 minutes, oven temperatures may vary.
• Remove from oven and allow to cool slightly. Remove rosemary, garlic and chillies then puree with stick blender.
• Put puree into a pot on a stove top and add in chicken stock. Bring to boil.
• Best served with a dollop of Greek Yoghurt.

Makes 15 Flapjacks and 1 cup of Espresso Butter.

INGREDIENTS
Banting Blvd Flapjack & Fritter Premix 
500ml Cream
2T Granulated Coffee
Preferred sweetener (we used 1T Xylitol)
½t Salt

INSTRUCTIONS
For Espresso butter:

• Dissolve coffee, sweetener and salt in cream.
• Use an electric mixer to whip the cream until it forms to butter and liquid separates.
• Strain the butter to remove as much liquid as possible.
• Store in the fridge in an airtight container.

For flapjacks:

• Follow the Banting Blvd Flapjack & Fritter Premix instructions.
• Serve with a dollop of Espresso Butter on hot Flapjacks.

Makes 2 medium pizza bases.

Ingredients
Banting Blvd Pizza Base Premix
1T Turmeric
1 small tin Tomato paste
½C Mozzarella, grated
1C Spinach, shredded
½C Feta, crumbled
Rocket

Instructions
For the pizza base:

• Add Turmeric to dry premix.
• Follow the Banting Blvd Pizza Base Premix instructions.

For the topping:

• Spread a thin layer of tomato paste onto the base and sprinkle with mozzarella.
• Top with spinach and feta.
• Grill in an oven at 180˚C until the cheese begins to brown. Remove from oven.
• Season with black pepper, garnish with rocket and serve. 

Makes 12 muffins

INGREDIENTS
Banting Blvd Vanilla Cupcake Premix
1C Frozen Berries
Preferred Sweetener (We used 1T Xylitol)
2t Vanilla Essence 
1 tub Cream Cheese
Cream, as needed

INSTRUCTIONS

For Berry Frosting:

• In a food processor, combined frozen berries, sweetener and vanilla essence.
• Using an electric mixer, whisk cream cheese until smooth and then mix in strained berry mixture.
• Add cream as needed for desired consistency.

For Vanilla Cupcakes:

• Follow the Banting Blvd Vanilla Cupcake Premix instructions.
• Once cooled, ice with Berry Frosting and top with fresh berries.

Makes 12 Cappuccino Muffins.

INGREDIENTS

Banting Blvd Cappuccino Muffin Premix

1 tub Cream Cheese

2T Nut Butter (We used sugar-free peanut butter)

Preferred Powdered Sweetener (We used 1T Xylitol)

Cream, as needed

INSTRUCTIONS

For Nut Butter Frosting:

• Using an electric mixer, combined cream cheese, nut butter and sweetener until smooth and creamy.
• Add cream as need for desired consistency.

For Cappuccino Muffins:

• Follow the Banting Blvd Chocolate Cake Premix instructions.
• Once cooled, ice with nut butter frosting 

INGREDIENTS

Banting Blvd Chocolate Cake Premix
1C Whipping Cream
¼C Blueberries

INSTRUCTIONS 
For Chocolate Cake:

• Follow the Banting Blvd Chocolate Cake Premix instructions.
• Fill half a lined and greased mug with mixture then microwave at high for approximately 1 minute, temperatures may vary.
• Remove from mug and allow to cool.
• Top with whipped cream and berries. 

Makes 12 Fritters.

INGREDIENTS
Banting Blvd Flapjack & Fritter Premix
1 can tinned Tuna
1T Lemon zest
1T Lemon juice
2T Flat-Leaf Parsley, chopped
2T Chives, chopped
2T Spring Onions, chopped
Seasoning
LCHF oil for frying
½C LCHF Mayo
1T Basil Pesto

INSTRUCTIONS

For fritters:

• Follow the Banting Blvd Flapjack & Fritter Premix instructions.
• Add tuna, lemon zest, lemon juice, flat-leaf parsley, chives, spring onions and seasoning to batter.
• Heat oil at a medium heat in a pan on a stove top. Gently fry fritters until golden brown.

To serve:

• Combined mayo and pesto.
• Serve Tuna Fritters hot with a dollop of pesto mayo. 

Makes 12 muffins.

INGREDIENTS

Banting Blvd Savoury Muffin Premix
1 packet Bacon, fried
1C Cheddar cheese, grated
1T Thyme

INSTRUCTIONS

• Follow the Banting Blvd Savoury Muffin Premix instructions.
• Add bacon, cheddar cheese and thyme to mixture.
• Pour mixture into muffin tray and bake for approximately 20 minutes, oven temperatures may vary.
• Remove from oven and allow to cool. Store chilled.

Makes 2 medium pizza bases.

INGREDIENTS
Banting Blvd Pizza Base Premix
2T Basil pesto
1 small tin Tomato paste
½C Mozzarella, grated
1C Heirloom tomatoes, sliced
1T Goats Cheese, crumbled
Basil

INSTRUCTIONS
For the pizza base:

• Follow the Banting Blvd Pizza Base Premix instructions and add basil pesto to wet mixture before baking.

For the topping:

• Spread a thin layer of tomato paste onto the base and sprinkle with mozzarella.
• Top with heirloom tomatoes, goats cheese and basil.
• Grill in an oven at 180˚C until the cheese begins to brown. Remove from oven.
• Season with black pepper, garnish with basil pesto and serve.