Stephen Lennon

650 ml milk
225 g sushi or pudding rice
To flavour choose some of:
Nutmeg,
Cloves,
Cinnamon,
Cardamom,
Almond essence,
Vanilla essence,
Sushi ginger (2-4 slices),
Sucralose or sugar.

First heat all ingredients and stir well to break up the rice. You can do this in a rice cooker set to hot but you must be extremely careful to turn it to the warm setting when hot or it will boil over creating a mess.

300 g Oat Flour (You can make this from rolled oats in a food processor if required)
150 g Self-raising White Flour (Or Plain Flour with Half Level Teaspoon Baking Powder)
100 g whole rolled oats (Optional)
120 g Butter
150 g Coconut Oil
3 Medium Eggs
2 tablespoons Canola or Sunflower Oil
1 g Pure Sucralose or equivalent sweetener
2 g Salt
1 tbsp Vanilla Essence (Optional)

Theese cookies are sugar free a deliciously oaty and crumbly. The main advantage to this recipe is that it is very easy to prepare and the dough is easy to press because once mixed fully it doesn’t stick to the hands.

These delicious cookies substitute some sucralose to reduce the sugar, you could possibly even reduce it further. You can select 100 to 200 g of mixins, like peanuts, cashews, chopped candied peel, raisins, dried fruit, chocolate chips, there will be sufficient batter to bind this quantity.

75 g Butter
75 g Coconut Oil
40 g Demerara Sugar
0.5 g Sucralose or equivalent sweetener
75 g Plain White Flour
150 g Oat Flour (You can make this from rolled oats in a food processor if required)
2 Medium Eggs
Half Level Teaspoon Baking Powder
2 tsp Vanilla Essence (Optional)
50 g whole rolled oats (Optional)
100 to 200 g any suitable mixture of nuts, dried fruits or other mixins

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This a delicious alternative to chocolate made with hazelnuts and cocoa with very few carbs and a good source of coconut oil.

1000 g Hazelnut butter 680 g Cocoa Liquor Buttons 520 g Coconut Oil Sea Salt to taste 2 - 8 g Sucralose or to taste

Makes 2200 g finished product, about 56 pieces of 39 g each depending on how you cut it up.

Per 39 g:

Calores: 276 Protein: 4 g Fat: 27 g Carb: 3 g Sugar: 1 g

This delicious elderflower cordial is based on table sugar that is turned to invert syrup and flavoured with dried elderflowers and winemaking ingredients. It’s pleasantly acidic and sweet and perfect for mixing to drink or to sweeten other foods.

For the invert sugar syrup: 750 g white sugar About 1.5 L Water 0.75 g citric acid

To flavour your beverage: 2 unwaxed lemons (Zest only) 25g Dried Elderflower Acid blend to taste Tannin to taste

This recipe is adapted from Marguerite Patten’s 1963 book “500 Recipes for Home-Made Wines and Drinks” though the quantities have been adjusted to be more convenient and correspond to the typical sizes in which the ingredients are packaged. This recipe has the advantage of requiring few special ingredients beyond the basics and makes a delicious beverage like dilute bourbon.

Ingredients

2 kg pudding/risotto/short grain rice, uncooked 750 g raisins 2 kg sugar 3 tablespoons lemon juice (About 1.5 lemons) or 4.5 grammes (1 teaspoon) citric acid 0.25 teaspoon pectic enzyme 6.7 l water High alcohol yeast per directions

Isinglass is a wine fining made from the byproducts of the fishing industry, specifically it is a gelatin made from the swim bladders of sturgeon and other fish. It has a dubious smell in dried form and is difficult to mix. If you allow it to get warm after mixing or you keep it too long after hydration it smells pretty foul. However, if used correctly, it is a very effective fining agent that can render a wine or other liquor crystal clear, and because it settles out completely none of its undesirable properties remain in the wine. Overall, if used properly, it is a very good fining. Even though it settles out of the beverage it is not vegetarian.

Sparkolloid is a proprietary wine fining made by Scott Laboratories. It is a combination of diatomaceous earth and polysaccharides. It is more suitable for vegans in that it is derived from fossils of algae. It is easy to prepare, you need only boil it in water for five minutes and add it to your wine hot. It has a neutral odour and very little effect on the flavour of the finished product.