OH! Magazine - Australian Version February 2018 | Page 15

PETE EVANS’
BROCCOMOLE
FAT BOMBS
PETE
EVANS
This may well become your new favourite breakfast
and it's all thanks to celebrity chef Pete Evans.
How to make it: What you’ll need:
To make the broccomole:
1. Bring a saucepan of salted water to the boil. Add the broccoli
and cook for 3 minutes until just tender. Drain, then plunge the
broccoli into ice-cold water to stop the cooking process. When
the broccoli is completely cold, drain again and shake off any
excess water. Chop the
2. cooled broccoli into small pieces and set aside.
3. Place the avocado, onion, garlic, lime juice, chilli flakes (if
using), oil, coriander and broccoli in a serving bowl and mix
well. Season with salt and pepper.
4. Serve with the lemon wedges and some seeded crackers or
sweet potato crisps, if desired. Fat bombs
4 rindless free range bacon rashers
¼ cup (60ml) coconut oil, melted
Broccomole – see recipe below
To make the fat bombs:
5. Preheat the oven to 180°C. Grease and line a large baking tray
with baking paper.
6. Arrange the bacon on the prepared tray in a single layer, making
sure that the strips are not touching. Bake, turning the tray
once for even cooking, for 15 to 20 minutes until the bacon is
golden and crisp.
7. Keep a close eye on the bacon to prevent it from burning. Set
aside to cool and reserve the bacon fat for the Broccomole.
8. Mix the coconut oil and reserved bacon fat through the
Broccomole, cover with plastic wrap and place in the fridge for
20 to 30 minutes to firm up.
9. Meanwhile, chop the bacon into small pieces ready for
crumbing. Remove the Broccomole from the fridge and roll the
mixture into six golf ball-sized balls. Roll each ball in the bacon
bits to coat, then place back on a tray and refrigerate for 20 to
30 minutes until slightly firm.
10. You can enjoy the fat bombs on their own, or serve them with a
side of veggie sticks.
Broccomole
100g broccoli, broken into florets
1 avocado, diced or mashed
¼ red onion, chopped
1 garlic clove, finely diced
1 tablespoon lime juice
½ teaspoon chilli flakes (optional)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped coriander leaves
Sea salt and freshly ground
Black pepper
This recipe comes from
Low Carb, Healthy Fat.
OH! MAGAZINE ( FEBRUARY 2018 )
15