It's a Guy Thing

Time to Dine

Here’s another tasty serving of some of our favorite dishes brought to you straight from the sizzling kitchen of our food editor. 

Chocolate Flaxseed Flapjacks

Prep time 10min

Cooking time 10min

Makes 4 flapjacks


10oz (280ml) egg whites – 8 large egg whites or alternatively you can use 4 whole eggs

2 heaped tablespoons of ground flax seeds

1 heaped tablespoon of almond flour

1 heaped tablespoon of raw cacao

1 tsp caramel essence

1 tsp vanilla essence

1 pinch of salt

1 tbsp raw honey


almond butter

raw honey

sliced Banana

almond flakes

cacao powder


Place all ingredients in a shaker with a whisk ball and shake well for 60 seconds, or place all ingredients in a mixing bowl and beat to a smooth batter.

Prepare a crepe pan with nonstick spray.

Preheat over medium heat.

With a tablespoon scoop batter into the pan, use 1/4 of the mix for 1 flapjack.

Cook until bubbles form on the surface, then flip over and cook the other side until golden brown.

Finish off by spreading the flapjacks with some almond butter, then topping them with sliced banana, raw honey, almond flakes and cacao.

Serve and enjoy!

Healthy Almond Flour Chicken Schnitzel

Prep time 10min

Baking time 20-25min

Portions 4


1 cup almond flour

2 heaped tablespoons of sesame seeds

1 heaped tsp fresh garlic

1/2 tsp salt

2 heaped teaspoons of onion flakes

1 heaped teaspoon of dried parsley

3 tbsp raw honey

4 large chicken fillets – tenderized 

4 eggs – beaten

4 tsp olive oil

1 pinch paprika for garnish

1 teaspoon freshly chopped Italian parsley for garnish


Preheat oven to 390F (200C).

Prepare a baking tray with foil and nonstick spray.

Tenderize the chicken breast.

Seal the breast with honey on each side.

For the crumbs: mix the almond flour, sesame seeds, fresh garlic, salt, onion flakes and dried parsley.

Whisk the eggs.

Start by rolling the chicken breast in the crumbs so it sticks to the honey then dip it in the egg before rolling it in the crumbs again.

Place crumbed chicken onto the baking tray – repeat with all the breasts.

Bake for 20 minutes.

Remove from the oven, drizzle with olive oil and sprinkle with paprika and place back into the oven for another 5 minutes.

Serve warm with a side of your choice.

Heavenly Hake Fillets

Prep time 5min

Baking time 30min

Portions 4-5


1.8lb (800g) frozen hake fillets

1 tsp salt

1 tsp paprika

1 pinch of chili flakes

1 tsp dried parsley

1 red onion diced

1 tbsp olive oil

1 tsp chopped fresh Italian parsley for garnish


Preheat oven to 390F (200C).

Prepare the oven tray with nonstick spray.

Place frozen hake fillets on the oven tray and pop into the oven. Remove from the oven after 10 minutes and season by starting with the salt, then paprika, chili flakes and lastly the dried parsley.

Scatter the onion over the hake fillets.

Place back into the oven for another 10 minutes.

Remove from the oven, drizzle with olive oil and bake for another 10 minutes till golden brown and crispy.

Serve garnished with chopped fresh parsley. 

Best served with salad, vegetables or a starch of your choice.

Sesame-crusted Eggplant Steaks with Pomegranate and Wild Rocket

Prep time 10min

Cooking time 10min

Servings 4


1 large eggplant – or 2 medium eggplants

¼ cup olive oil

1 heaped tsp paprika

¼ cup raw honey

1 tsp salt 

½ tsp ground black pepper

2 heaped tbsp sesame seeds

3.5oz (100g) baby spinach

1 tbsp almond flour

half an ounce (15g) wild rocket

3oz (80g) pomegranate arils


Cut the eggplant into steaks about half an inch (1.5cm) thick.

Combine the olive oil, paprika, honey, salt and black pepper in a large bowl.

Add the eggplant steaks and allow them to absorb the marinade. Coat the marinated eggplant steaks with sesame seeds before cooking.

Heat a large frying pan until it’s very hot and fry the eggplant steaks on both sides until golden brown.

Place the baby spinach on the bottom of a serving dish. 

Place the fried eggplant steaks on top, sprinkle with the almond flour and garnish with the wild rocket and pomegranate arils.

Serve immediately.

Strawberry Tart

Prep time 10min

Baking time 15-20min

Makes 1 large tart


For the crust

7oz (200g) soaked and mashed dates

7oz (200g) almond flour

2 tsp caramel essence

1/2 tsp salt

For the filling

1lb (500g) sweet potato mash

3.5oz (100g) almond butter

3 tsp caramel essence

1 tsp vanilla essence

1/2 tsp salt

2 tbsp raw honey

3 eggs


8oz (250g) fresh strawberries 

1 tsp raw honey

1 handful of freshly chopped mint

1 pinch of salt

1 tsp caramel essence

1/2 tsp almond flour


Preheat oven to 375F (190C).

Prepare a large 10-inch (23cm) pie dish with nonstick spray.

In a mixing bowl, soak the almonds in hot water till soft and drain.

Add the almond flour, salt and essence and mix well till you have a crumb-like texture.

Make a pie crust by evenly distributing the mixture in the pie dish and pressing down firmly. 

Set aside.

Mix the sweet potato mash, almond butter, essence, salt and honey. Whisk the eggs separately till fluffy and add to the mixture. Mix well and pour into the baking dish.

Bake for 15 to 20 minutes till filling is set and crust is a dark golden-brown color.

In a small mixing bowl, chop the strawberries, drizzle with honey, add the caramel essence, salt and a handful of chopped mint.

Finish off by arranging it on top, sprinkle with almond flour and refrigerate until it’s ready to serve.