- Thanks to Vickie de Beer and Kath Megaw's book, The Low Carb Solution for Diabetics (published by Quivertree Publications), you can enjoy all of your favourite meals without having to worry about sugar or carbs.
- These nachos are taken from the book and they couldn't be more perfect for a night in with the family.
- Read our interview with Vickie on how her family changed to a low carb, gluten-free and sugar-free diet.
- For the nachos
- 1½ cups almond flour
- ½ cup golden flaxseeds, finely ground
- 2 egg whites
- ½ tsp salt
- 2 tsp paprika
- For the Mexican salsa
- 1 avocado, cubed
- Handful of coriander leaves, chopped
- Handful of cocktail tomatoes, chopped
- ½ a red onion, chopped
- Salt, to taste
- Juice of 1 lemon or lime
- To serve
- ½ cup grated cheddar
- ½ cup grated mozzarella
- ½ cup sour cream
- Heat the oven to 180°C. Pulse the nacho ingredients in a food processor until the mix forms a dough. Divide the dough into 2 halves, then wrap each half with cling wrap and place in the fridge for 30 min.
- Roll each half out as thinly as possible between 2 layers of baking paper. Lift the top piece of baking paper and place the other piece with the dough on it on a baking sheet. Cut into triangles and bake for 15 min until golden and crisp. Remove and cool. Repeat the process with the rest of the dough.
- Combine the salsa ingredients, mixing well.
- Place the nachos on a large baking tray. Sprinkle with cheese and bake until the cheese has melted. Remove and top with the Mexican salsa and serve with sour cream and guacamole.
DISCLAIMER: Before starting any diet, you should speak to your doctor. You must not rely on the information on this website/newsletter as an alternative to medical advice from your doctor or other professional healthcare provider.