Bacon butty

WITH our warm, buttered lowcarb rolls, our no-sugar homemade ketchup and good bacon you have a mouthwatering bacon butty with a fraction of the carbohydrates. SERVES 2 Per serving: Carbohydrates, 2.6g; protein, 0.6g; fat, 2.1g; fibre, 0.5g; calories, 34

For the dough:

50g hot water 30g ground almonds 1tbsp finely ground psyllium husk powder ¹ / ³tsp gluten-free baking powder Pinch of fine salt ½ egg

For the ketchup:

1 red onion, finely chopped l 2tbsp extra virgin olive oil 2 cloves of garlic, finely chopped 400g tin of tomatoes, roughly chopped l Salt and pepper l ½tsp chilli powder, added according to taste 2tsp balsamic or red TO MAKE the dough, heat the oven to 200c/180c/gas mark 6. Combine the dry ingredients in a bowl, then add the egg and water and quickly stir. Leave it for around ten minutes, then shape it into two balls. Lay these on to a baking tray and bake in the oven for 15 minutes, or until they feel firm. Remove and allow to cool. To make the ketchup, soften the onion in olive oil over a low heat. Add garlic and cook for two minutes, then add the rest of the ingredients and stir. Bring to the boil and then turn the heat to low and simmer for 20 minutes. Blend and adjust the seasoning as desired. Allow to cool then store in a glass jar in your fridge for up to a week. Slice the roll open, spread butter and add a dollop (30ml) ketchup — then top with cooked bacon. wine vinegar

l 2tsp tamari or gluten-free soy sauce or good pinch salt To serve: l Butter for spreading l 6 rashers of streaky bacon