Butternut squash Swiss roll – GAPS intro safe

Butternut squash Swiss roll – GAPS intro safe

by Marie MannNo Comments
Yes you can have cake on GAPSintro diet - this cake works on stage 3 when you have introduced eggs and nut butter successfully. If you love Butternut squash you'll love this, but careful it is so yummy that you might end up having more than you planned. GAPS intro diet is not easy but it is certainly doable and if you do it properly from the start you will enjoy food more when it gets introduced because your body does not retaliate when you have it.   Makes: full size oven tray sponge Prep time: 10 min Cooking: 10min at 180 degree celsius pre heated oven (middle shelf) Cooling: 30min Setting: several hours in the fridge   For the sponge cake base you need: 6 eggs separate ( egg whites beaten stiff) 300g cooked/ blended butternut squash 80g cashew nut butter 1/4 tsp bourbon vanilla 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller...
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Ginger cream cake with caramelized honey almond crust

Ginger cream cake with caramelized honey almond crust

by Marie MannNo Comments
  This cake was the birthday cake for my friend who is totally addicted to ginger honey yoghurt. I know I normally bake without Honey or Sugar but in this case Honey is essential to get the nice almond crust. I have tried making caramelised crusts with Stevia-granuels before which worked fine but since I am trying to replicate the Honey-Ginger Yoghurt idea - honey it was. Makes: small 15cm diameter cake Prep time: 25 min Cooking: 28min + 15-20min for crust Cooling time: 60-120min   Cake base: Ingredients: 6 medium separated eggs 50g melted Butter 80g Almond flour 1tsp (flat) ground Ginger sprinkle of ground Vanilla 1/4tsp Baking powder 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of...
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Coconut Mango Cake – Paleo

Coconut Mango Cake – Paleo

by Marie MannNo Comments
  I had forgotten I made this when I looked through my unpublished recipe pictures. Mango will go on my shopping list for this week. Rum-Almond  sponge cake base: Makes: a round 13cm cake that is 5.5cm high – Cut into a layer that suits your base depth. Prep time: 10 min Cooking: 20min at 200 degree celsius Cooling: 1 hour   For the sponge cake base you need: 5 medium eggs 80g ground almonds – mixed ground nuts work too. 60g organic virgin Coconut oil 3 tbsp Rum 1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set...
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Ferrero Rocher ice cream truffle balls

Ferrero Rocher ice cream truffle balls

by Marie MannNo Comments
Ice cream candies that can support your ketogenic diet. These Ferrero Rocher ice cream truffels are full of fat, and we know now that fat is great for mind and body. IF you don't believe me, do your own research. I won't go without fat ever again.   Ferrero Rocher style cream filling/ covering: Makes: approx. 180grm - 13 balls at 13grams Prep time: 20min Cool/ set time: 1-2 hours in the freezer You need: 30 grams          Hazelnuts ground (roasted if possible) 130 grams       Longley Farm Jersey extra rich cream 20 grams          Cocoa, Dry Powder, Unsweetened ground nuts to roll the candies in for clean hands during eating. 2-3 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with...
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Ferrero Rocher layer cake – Paleo style

Ferrero Rocher layer cake – Paleo style

by Marie MannNo Comments
Ferrero Rocher is one of my favourite candies from the past (pre sugar free life), how could it not be - chocolate and nuts yummy. As you know I like to re-construct my favourite sweets and cakes into a more health promoting version that can comply with a relaxed Paleo lifestyle. This cake here was my Birthday treat, it's not something you would have daily or weekly on a Paleo diet but it can sweeten a special occasion and make your day.   Almond-Chocolate Sponge Cake: Makes: a round 13cm cake that is 5.5cm high - Cut in 3-4 layers and use 2-3 for Ferrero Cake use one layer for Chocolate Mouse Gateaux, light and moist sweetened with Stevia. Prep time: 15 min Cooking: 35-40min at 200 degree celsius For the sponge cake base you need: 4 medium eggs 80g ground almonds - mixed ground nuts work too. 4 tbsp. unsweetened Cocoa powder 50g dark chocolate 60g organic virgin Coconut oil 1 tbsp hot water with 1 tbsp instant coffee- optional! couple...
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