GINGER PARKIN with MCT oil

13th July 2020

by matthew

Cuisine MKD

Category MCT Recipes Sweet

FAT: 52.60g PRO: 17.96g CHO: 10.58g Kcals: 588

Notes

Serve sliced. This can be cut to make several treat/snacks It is lovely served with butter if you need to get more fat in If you need to make this nutfree or reduce the protein content replace the ground almonds with Coconut Powder TRS or East End brand

Ingredients

49g Ground Almonds
12g Oatmeal Medium Stoneground Mornflake
2gPsyllium Husk
20g MCT oil
50g Eggs, whole, raw

Instructions

You will also need 30g of SUKRIN GOLD sweetener 1 teaspoon of ground ginger and 1/2 teasp mixed spice. 1 teapoon of Barkat Baking powder
Pre-heat oven 180c/Fan 160c/gas 5
Mix ALL the dry ingredients together.
Beat the egg
Stir the MCT oil and egg into the dry mix and beat well.
Pour into a greased and lined small loaf tin I used 15cm x 8cm
Cook for approx 15- 20 mins depending on the size tin you have used.

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GINGER PARKIN with MCT oil