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...
Who doesn't like a strawberry gateaux? I can't get enough of strawberries, I dread the season to finish, when the berries you can get are from far far away and the taste is poor. Why can't we have local strawberries all year round - that would be paradise.
Did you make any strawberry cakes at all? Which one is you summer staple?
gluten free Quark Sponge Cake:
Makes: a round 13cm cake that is 5.5cm high - Cut in 3 layers.
Prep time: 15 min
Cooking: 40min at 180 degree celsius
For the quark-sponge cake base you need:
4 medium eggs (beat egg whites separately first)
40g ground almonds - mixed ground nuts work too.
40g coconut flour
250g Quark
2 tbsp. unsweetened Cocoa powder
1 tbsp. instant coffee (or 1tbsp. strong espresso)
4 tbsp. hot water (for the instant coffee to dissolve)
couple of drops Vanilla extract - optional
2-4 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...
This recipe has been my go to for several month now, every time I am traveling or I am am out and about needing a packable snack I make these.
They keep well in the fridge, several days. They don't cause cravings and are just incredibly moist and delicious.
My husband keeps asking for these, when I made them I have to hide the ones I want for another time.
This recipe is great for people new to using stevia, the cinnamon helps disguise the slight stevia taste that is so often criticised by people expecting a total equivalent to sugar.
You can't really get these wrong, unless of cause you burn the lot.
Makes: 12pcs in a silicon moulde
Prep time: 10 min
Cooking: 20-25min at 180 degree celsius pre heated oven (middle shelf)
You need:
5 eggs Medium ( egg white beaten stiff separately)
36g Almond flour / ground almonds - mixed ground nuts work too.
26g Coconut flour
60g Coconut oil or Butter melted
1-2 teespoon of Cinnamon
juice of 1-2 lemons
1/2 tessp. of baking...
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...
You probably think, shortbread without refined sugar, NEVER -how would you get the crumbly crunchy texture?
Shortbread is so named because of its crumbly texture, it originated in Scotland and is popular tea cake throughout the UK.
The original Shortbread is baked at a low temperature as dark browning is not desirable. When it comes out of the oven it is nearly white, or a light golden brown.
It is quite crumbly even before it is fully cooled, the paleo version will become firmer but not less crumbly after cooling.
Shortbread is an ideal base for cake with fresh juicy fruit as it is firm enough to stand up to the moist berries and cream, only absorbing some moisture when left standing without losing its crunchy identity or becoming a soggy mess.
Have you ever over eaten Strawberries to the point where you got yourself an allergic reaction? It is easily done when they are so delicious.
Shortbread cake base
Makes: 23cm round cake base Servings: 14...
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