Bulletproof Coffee Jelly Dessert

Bulletproof Coffee Jelly Dessert

by Marie MannNo Comments
I recently found myself having Bulletproof coffee breakfast left over in the morning, I usually make a 1 liter portion. Since I love jellies and custardy type desserts I though rather than throwing it out I'll make a jelly with it. The red coloured tin of Great Lakes unflavoured gelatin will congeal because it has not been hydrolyzed. I use Great Lakes Gelatin because has a unique combination of amino acids in concentrated levels that promotes rapid re-production of blood cells for healing, it is especially great for bone and joint health care. The low molecular weight protein is easily digested which means the body can use it in minutes after ingestion. The gelatin collagen is important for the body's nitrogen balance, further collagen is now considered an anti ageing product as it supports age related cartilage damage and collagen loss. Did you know that the body's natural ability to repair supporting connective tissue (bone, tendons, ligaments, cartilage, skin, hair and nails) begins to diminish after the...
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Paleo Plumb Crumble, sugar free and gluten free

Paleo Plumb Crumble, sugar free and gluten free

by Marie MannNo Comments
  This is a great zesty plumb cake with crumbles on top, it is similar to the apple sauce cake. The crumbles are crunchy even thought they don't have any sugar in them at all, instead I use Stevia-sweet Baking Granules 1:1. You can use any type of zesty autumn fruit for this recipe, berries, apples, pears etc. What fascinated me about this cake was that my husband generally hates cooked fruit, but this one actually got his approval I made it twice last week. Makes:  14cm wide cake ring or cake pan Prep time: 25 min Cooking: 55min at 180 degree celsius pre heated oven (middle shelf)   For the batter you need: 6 Plumbs de-stoned  (half cut into slices and and the other 1/2 copped into chunks) 4 eggs  Medium ( egg white beaten stiff separately) 100g Almond flour / ground almonds - mixed ground nuts work too. 40g Coconut flour 40g Coconut oil or Butter melted 1/2 tsp Cinnamon sprinkle of Nutmeg 6 tbsp  lemons juice 1/2 tbsp baking powder 1-3  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Note: getting the sweetness...
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Wild Blackberry mini paleo crumbles – with stevia

Wild Blackberry mini paleo crumbles – with stevia

by Marie MannNo Comments
Did you notice that along all the foot path around the country the bramble bushes a loaded with blackberries? Most of us do not realise that there is still free food growing wild  in off the beaten path. I love collecting blackberries carrying them home thinking how much money I saved by having fun searching for the best berries along my sunday walk. At this time of year i like making cakes that have seasonal fruit in them, today it is berries. You will notice that the last and the next recipe are very similar because the base of the recipe works for all kind of fruits.   Here you see the mini soufflé pots filled with the batter mass before I added the sugar free crumbles. Yes you can have crunchy, caramelised sugar fee crumbles with Stevia-sweet Baking Granules 1:1.   Makes:  4 small soufflé or muffin moulds Prep time: 20 min Cooking: 20min at 180 degree celsius pre heated oven (middle shelf)   For the batter you need: 2 eggs  Medium...
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Paleo apple sauce cake sweetened with Stevia

Paleo apple sauce cake sweetened with Stevia

by Marie MannNo Comments
The apple sauce cake is a great autumn recipe to use up spare apples. It is moist and aromatic. It keeps well in the fridge, you can reheat it to bring out the flavour. This is another recipe that is great for people new to using stevia, the spices helps disguise the slight stevia taste that is so often criticised by people expecting a total equivalent to sugar. During new apple season everyone has to make at least one apple cake. For most people apple cake and cream are like a married couple, if you don't do dairy, just whip up the thick part of some coconut milk.   Makes:  15cm diameter pan/ 3.5cm high Prep time: 20 min Cooking: 45min at 180 degree celsius pre heated oven (middle shelf)   You need: 4 eggs  Medium ( egg white beaten stiff separately) 100g Almond flour / ground almonds - mixed ground nuts work too. 50g Coconut flour 1/2 t tsp of baking powder 40g Butter melted or Coconut oil 1/4 tsp Cinnamon 1/5 tsp Ginger 1/5 tsp of Nutmeg 6tbsp  lemons juice 2 medium size, sour apple like...
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Strawberry Butter-cream ice candy (sugar free, silky smooth & ketogenic) or Bulletproof Coffee/ Cocoa ice cream

Strawberry Butter-cream ice candy (sugar free, silky smooth & ketogenic) or Bulletproof Coffee/ Cocoa ice cream

by Marie MannNo Comments
Do you like ice cream? Feel like the only ice cream worth heaving is italian ice cream from the gelateria? You tried numerous home ice cream methods but they go rock solid and by the time you can get the spoon in the stuff is a soggy puddle of liquid again? Don't despair, I may have a solution for you. This recipe makes creamy ice cream you can make at home. This version is based on a butter cream with fresh strawberries blended in. I made little ice cream candies in a ice cube mould. Don't like strawberries in ice cream, try Bulletproof Coffee/ Cocoa ice creams, as mini bite ice-candies or as ice pops. Don't know why Bulletproof coffee is special and health promoting because it does is processed to give you a low-toxin bean? Get the low down here. Once the strawberry version was set I decided since many people think chocolate and strawberries are a good fit, i covered a few frozen...
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