Mini black forest layer birthday cakes, gluten and sugar free with stevia

Mini black forest layer birthday cakes, gluten and sugar free with stevia

by Marie MannNo Comments
This years home made birthday cake is based on one of my favourite gateaux's from my child hood. We had no family celebrations without this traditional cake from south germany. I have used the quick and easy moist sponge roulade base recipe and adapted it to be made with cocoa to form the base of my little black forrest layer cakes. This cake actually nearly never happened. I started with cracking the eggs and the 2nd last one of 6 was kind of rotten which I could only see once it had dripped into the already separated egg whites. I thought not problem I have another 6 eggs. I started over on collecting the egg whites and bam just when I nearly had it another wonky egg. I have never had doggy eggs in my entire live - how luck am I? My husband felt very guilty, he had picked those eggs up from the farm just a couple of days back. The lovely...
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2 kind of sugar free dark chocolate Truffles

2 kind of sugar free dark chocolate Truffles

by Marie MannNo Comments
I made these truffles a couple of years back as presents for my friends. No I did not feel guilty giving sweets away as theses are a close to healthy as possible. They are very rich so over eating is prevented by that, they are satisfying with their rich chocolate taste - one does that trick. I crafted some little boxes, lined the with tissue paper and added a nice deco band. Just search for  a nice pattern online and print it out across a whole 4A sheet and you are good to go with the instruction below. Here a link with step by step instructions for folding your own boxes.   Cherry Butter truffles Makes 15 pieces Prep time: 10 min Melting: 30min Cooling/ Setting: 60min Forming the truffles: 30min  For version 1 - Butter based: 100g raw unsweetened Chocolate mass 50g double cream (jersey cream) 10g Butter 1 tbsp Cherry 2-3tbsp Cocoa powder - organic unsweetened.  - for rolling the finished truffles in. 3-6  knife-tip Stevia-sweet 90% powder dissolved in the Cherry Note: getting the sweetness to the desired level...
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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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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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Fresh Coconut Paleo Bounty bars sweetened with Stevia

Fresh Coconut Paleo Bounty bars sweetened with Stevia

by Marie MannNo Comments
  Does the tast of  a Bounty bar make you feel you have entered paradise? I can't even remember the last time I have had a real Bounty bar, it must have been a  good 10 years! Yes, although I liked them I did not often buy one since growing up. Lucky that although I think I used to have the blue milkchocolate version in the past, I do actually prefer the dark chocolate which is useful when rebuilding this yummy treat into a paleo-ish treat. I have done several trials and amended versions of this recipe, the one below I find works best. I saw some similar recipes using dried desiccated coconut but not too keen on that as it takes too much re-hydrating with other fluids to make it moist to match the sticky, moist texture of the original. Yes - this tastes amazing, but it is so satisfying that you don't need to be worried about loosing control, one will make you happy and because the ingredients are natural...
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