Quick and Easy moist sponge roulade base suitable for celiacs and anyone avoiding grain based recipes.
I love that, although I have to stay away from grains and starchy ingredients, I don't have to miss out when it comes to what I like best, a deliciously creamy sunday strawberry cake that has no repercussions on my wellbeing.
I use the sponge base which get a luxury touch from the cream for any roulades I make, filling it with seasonal fruits or just with a classic chocolate cream.
Sponge Roulades are classic and a delight for most cake and dessert lovers; this roulade is different as it uses natural healthy stevia sweetener which won't send your blood sugar soaring and then plummeting, causing you to have to go back for 2nds and 3rds that you did not plan to have but your body demands.
Makes: full size oven tray sponge
Prep time: 10 min
Cooking: 10min at 200 degree celsius pre heated oven (middle shelf)
For the sponge cake base you need:
6 medium eggs
80g ground almonds - mixed...
Have you just recently discovered Stevia sweetener, you are unsure how you will be able to make great tasting cakes that are sugar free and turn out to be edible?
I can help, the main thing that you need to understand is that the volume of Sugar in any recipe you want to make needs to be replaced with something else, otherwise you will end up with a dry, solid lump.
This sponge base is a great base recipe to start many baking adventures from. Make sugar free gateaux or muffins, cupcakes or sheet cakes the sky is the limit.
You can decorate it with Coconut mana like I have done in the image above or try my lactose and sugar free "Butter-free Buttercream" made with Coconut oil and natural stevia-sweet extract, good for the gut and the soul. Not too heavy or sweet. Add fruit or nuts and seeds as topping.
Fill it with fresh strawberries and whipped cream or just have it as it is, this recipe...
This recipe is great and adaptable for a super quick healthy treat for 2 any time of the day.
I use 2 small ramekins, the good thing is when you only make enough for one sitting there is no chance of accidentally having too much. Although, when you make sweet treats sweetened with natural stevia sweetener there will not be any
longing for more after the first portion as your blood sugar levels will not rise and fall in crazy ways.
I have another nice soufflé recipe which does not even require any milk product. - I'll post it next.
Makes: 2 mini ramekins (you can also use tea cups)
Prep time: 5 min
Cooking: 25-27 min at 180 degree celsius
You need:
2 Eggs (separated)
150g Quark ( you can use fromage fraise, or thick yoghurt too.)
15g Coconut Flour
skin of 1/2 unwaxed organic Lemon
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...
A little experimentation making confect with my favourite ingredients: 100% Chocolate, Coconut, Coconut Manna and of cause Stevia-sweet extract.
I'll keep this post short and sweet as the making of these treats is very simple, all that is required is a little patience during setting time.
Coconut Manna is sweet in itself, so does not require additional sweetening. Use stevia extract powder or liquid to sweeten the chocolate part of the recipe..
Makes: 1/2 sheet black/ white & 1/2 sheet white (approx. 20 portions)
Tray size: 27 x 17cm
Prep time: 5-15 min
Cooling: 20min
You need:
100g Coconut manna (1/3 for coconut manna with dusting, 2/3 for the chocolate layered version)
75g Cocoa liquor/ 100% Chocolate
40g Cocoa Butter
10g coconut rough flakes (for decorating)
1tsp Cocoa Powder unsweetened
couple of drops vanilla extract - optional
2 tbsp Stevia-sweet Fluid
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),...
Sunday is always a great day to spend some time making home made treats, I like how quick these mini cupcakes are.
I used my favourite Paleo friendly sponge cake recipe I recently posted, what I like is that it is super moist and free of all the ingredients that are know to trigger inflammatory processes in the body.
Really, the recipe combines all the ingredients that are staples in a Palaeolithic diet and forms a treat that looks deceptively unhealthy.
I wanted to see if it is possible to make this dairy free, so I created a coconut milk frosting that is as natural as can be. For dark frosting, add unsweetened cocoa powder and natural stevia-sweet extract, for white just add stevia-sweet to taste and any flavouring as desired.
Now looking at the nutrition breakdown below, you may be saying: but most of this cupcake is fat, yes but it is GOOD fat. I only learned a few months ago that fat is the most important nutrient to Happiness, yes, I useed...
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