Since Christmas time is approaching fast and the German style Christmas markets are calling here a lovely recipe for German style Zimtsterne/ Cinnamon Star Cookies which gluten and sugar free.
To get a seasonal feeling we need to make cookies and fill the house with seasonal smells...
Makes 40 small sized cookies.
Prep time: 10 min
Cookie cutting & Decorating: 30-60 min
Baking time: 10 min at 180 degree Celsius, 2min 2x for glaze setting.
Cooling time: 15-30min
For the cookie dough you need:
2 Egg whites
150g ground Hazelnuts
110g Almond flour (ground Almonds, preferably un-blanched but those are hard to get hold of)
2 tsp Cinnamon
1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
MCT oil or coconut oil other un-flavoured oil for stopping dough sticking to the rolling pin
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...
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...
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...
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...
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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