Sugar free Marble Cake with Chestnut flour

Sugar free Marble Cake with Chestnut flour

by Marie MannNo Comments
Classic Marble Bundt cake with a sweet nutty marzipan like flavour from the flour and a moist chewy texture. You are right - I did say I wouldn’t use ingredients that aren’t widely available but I could not keep this delicious alternative version of the classic black and white Marble - Bundt cake to myself. I found the chestnut flour at the health food store when I was looking to top up my pantry stocks, I couldn’t resist taking a pack home even though I had no idea what I would use it for. Its been sitting in the cupboard for a week while I searched the net for inspiration and tips on using the novelty ingredient. I finally decided to try using it in a tried and tested classic marble cake recipe to share with all the family.   When I started gathering the ingredients I was still apprehensive about using the flour – it smelled nutty and sweet, I dipped my finger in and...
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Sugar free lemon poppy seed pancakes

Sugar free lemon poppy seed pancakes

by Marie MannNo Comments
Luxurious grown up way to celebrate Pancake Day this year. I love pancakes – they can be anything you like; from quick emergency food when time is short, to a luxury sumptuous meal or an all time favourite desert.   This particular combination of lemon and poppy seeds is very rich. The lemon adds a bit of zing taking the heaviness of the added butter that aids the ticker texture and the poppy seeds add their own aroma and a little crunchiness.   Makes: 8 small pancakes Prep time: 5min Cook time: 20min For the batter you need: 140g/ 1 cup whole wheat flour ½ tsp. baking powder 27g/ 1/6 cup poppy seeds 2 Lemons squeezed / 7 tbsp. full juice 250g/ 1 cup butter milk (can use normal milk) 1 tbsp./ 30g butter light melted 3 medium Eggs 3-5 ...
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Some basic rules of thumb…

Some basic rules of thumb…

by Marie Mann1 Comment
...when using Stevia.   Strength and sweetness? One of the main attributes of Stevia is that it is very efficient – it is 200-400 times sweeter than sugar, very little is needed to sweeten a whole batch of cake batter. The measurements in my posted recipes should be used as a guide only - Your personal sweetness preference determines how much you will add of the Stevia product you have chosen to use. Moreover, take into account that sweetness potency varies greatly between different Stevia brands. One of the most common mistakes made by people new to Stevia is using too much product and by that over sweetening the food to the point that it has such a strong Stevia after taste that a love is lost, usually one teaspoon of stevia would be equivalent to one cup of sugar. When introducing family and friends, it pays to start with a well-tested recipe you know they won’t be able to resist. Do try and let them...
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