Secret Mexican Spice Mix

The latest balance of ingredients. 6 Tbsp Chilli Powder 5 Tbsp Paprika (Mix of Smoked and Sweet if possible) 4.5 Tbsp Cumin 2.5 Tbsp Onion POwder 1 Tbsp Ground Chipotle Chile Pepper (If available) 2 Tbsp Oregano Leaves 1 Tbsp Salt 1 Tbsp Crushed Chilli 1 Tbsp Corn Flour 1 Tbsp Cayenne Pepper (optional) Mix it. Great for sprinkling over any type of meat from Beef to Fish. 1 Tbsp per 250g for tacos Very spicy!

Beer Grain Mustard

300g Yellow Mustard Seeds
300g Black Mustard Seeds
300ml x Corona (1 with a mouthful taken out)
600 mls White Wine Vinegar
1.5 TBSP Caraway Seeds
1.5 TBSP Tarragon
1.5 TBSP Brown Sugar
0.5 TBSP Salt
0.5 TBSP Cracked black pepper

Keto Flour Mix

 Base:

3 cups almond flour

5 tsp psyllium husk

3 tsp baking powder

1 1/2 tsp xanthum powder

2 tsp salt

Put everything into a food processor and mix to make sure that everything is thoroughly combined. Store in a canister in the pantry.

Basically, for every 1/3 cup of mixture, you add an egg and enough liquid to make a batter of your preferred consistency (about 1/3 cup).

For waffles:

Take 1/3 cup mixture, add 1 egg, 1/2 tsp cinnamon, sweetener (optional) and enough liquid (almond milk, cream, water) to make into a thick batter. I use a cream water mix - about 1/3 cup is about right.

For chaffles:

As above, but omit cinnamon and sweetener, and throw in a handful of shredded cheese.

For pancakes:

As for waffles, but try swapping out the cinnamon for some freshly grated nutmeg.

For fritters: as for chaffles, and add in whatever you like. I grate a zucchini (squeeze out extra liquid), chopped cooked bacon and snipped chives or spring onions.

For pizza base:

1/3 cup mixture, add an egg, 1/3 - 1/2 cup liquid, 1/2 tsp garlic powder & sprinkle of dried thyme. Heat a small frypan with a little oil, pour in batter and cook gently covered for a few minutes. Flip and cook a little longer. Remove, top with cheese etc and bake.