Leftover Fruit bowl, crumble sugar free, with porridge oat base

Leftover Fruit bowl, crumble sugar free, with porridge oat base

by Marie MannNo Comments
    Use up your leftover fruit that has been sitting in the bowl for ages. It's so tempting to just get rid of slightly soft and shrivelled fruit; when no one in the house gives the soft kiwi or wrinkly plum another look, it's time to convert these perfectly good fruits into a delicious crumble treat. I don't know why, but I keep buying kiwis and then they don't get eaten. It's probably because its not as convinient to eat as an apple, having to peal or scoop it to get to the flesh. Then there is the chance that it is very sour which also seems to put me off. Last time I had to turn my Kiwis into something to get them eaten, I made the Kiwi Coconut Truffels, all refreshing and just right for summer season. Now that the days have started to get darker, my body calls for warmer and starchier desserts like crumble and pies.   Last sunday my craving for  a sweet treat needed dealing...
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Sugar free Pumpkin Brownies with Stevia

Sugar free Pumpkin Brownies with Stevia

by Marie MannNo Comments
  Super food pumpkin brownies, all the goodness without the sugar crash after indulging. When you sweeten your brownies with natural stevia-sweet sweetener, you save calories whilst enjoying what you like best - sweet treats, yum yum. You are not a fan of pumpkin? These moist, smooth, creamy pumpkin brownies are the best way to disguise pumpkin and reap the nutritional benefits. Pumpkin is high in vitamin A, potassium, calcium and zinc, and has a low sodium content. Due to the low levels of protein, fat and carbohydrates it is a low calorie vegetable. The protein contained is very high quality and promotes the formation of insulin. Cooked pumpkin meat is easily digestible and high in fiber. Citrulline, an amino acid contained in the pumpkin promotes the excretion of metabolic waste products and detoxification. The high content of potassium, calcium and zinc is striking, alongside a low sodium content, makes the pumpkin a great tool for combating high blood pressure as well as bladder and kidney  problems. The pumpkin I used looked like a flying flower shaped saucer, the flavour was very mild to non existent. Lets look at the recipe, I cooked...
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The sweet business with Stevia in the EU soon officially permitted!

The sweet business with Stevia in the EU soon officially permitted!

by Marie MannNo Comments
The long battle of biology professor Jan Geuns to get the EU Commision to approve the natural sweet stevia extract for use in Europe since 1997 finally seems to be over. The EU commission gave the green light, the proposal is still under consideration in the EU Parliament and EU Council; theoretically, objections could still be raised until 29 October, but this happening is highly unlikely. The Estimated date for the official green light of the EU Commission is currently 15th November 2011. Professor Geuns is delighted by the progress, but is not yet satisfied. He is already working on another application for admission; he is pushing to ensure that the extracts may be used in greater quantities and especially in “all foods”. This shall make it easier for companies to sweeten with stevia in any way they want, allowing development of a wide variety of processed food sweetened with stevia extract.   So, in future, the 3000 times sweeter than sugar stevia extract will not...
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Bienenstich Kuchen or “Bee sting cake” a german tea time cake with “Stevia”

Bienenstich Kuchen or “Bee sting cake” a german tea time cake with “Stevia”

by Marie MannNo Comments
  Bienenstich or "Bee sting cake" is a German baked dessert with a topping of caramelised almonds; the base is split and filled with a stiff vanilla custard cream or Buttercream. Mmh, yummy!  No it doesn't sting I made this a couple of days ago whilst doing heavy duty DIY on my bathroom, I fancied a sweet and remembered my friend telling me she was making this cake for her birthday party in germany. Uhh - I haven't had one of these in a decade so I though why not make one quickly. I replaced the traditional yeast cake base with a biscuit sponge base which much quicker to make, no waiting for the dough to rise, it also give it a slightly lighter base which I sweetened with  natural zero calorie stevia sweetener ; this saves some of the empty calories that the sugar would normally add. For the filling, I used stiff whipped whipping cream  mixed with one 3rd thick vanilla custard pudding which I also sweetened with stevia-sweet. The only thing I could not make sugar free was...
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Sugar free Junket, historic milk pudding dessert with strawberries

Sugar free Junket, historic milk pudding dessert with strawberries

by Marie MannNo Comments
Junket must be the most basic pudding there is, no starch or gelatine involved, making it a perfect dessert for Vegetarians and Celiac disease sufferers.  This Junket recipe  is also sugar free, sweetened with natural zero calorie stevia sweetener, which makes it suitable for stage 3 of Candida diets. Earlier this year I got bitten by the bug to want to make my own stuff like my parents did when I was little. I am getting fed up with store bought products that have an endlessly long list of strange unspeakable ingredients in them. I am pedantic about knowing what I am putting in my body in the quest to practice perfect dammage control in all areas of my life. How lucky we are that the internet has a large host of recipes and ideas to improve life and food. Now, I have been testing a lot of ice cream parlours that have established themselves as part of dairy milk farms. Most of them also sell a few other products like milk,...
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