My alternative sweet breakfast or on the go lunch for everyone following a lower carb diet that can not face a savory paleo breakfast.
This recipe is an evolution from my previous pancakes, it has no dairy at all. These are very low carb, 6g Carbs with whole recipe, 1.2g per pancake. The pancakes are also very high in selenium which is great "because selenium can protect against the adverse effects of mercury toxicity" as Chris Kresser discusses in depth in a recent podcast, it is also very important for healthy skin and gut health as disused in this post.
I usually actually do not have breakfast any more, I do the Bulletproof Butter Coffee with MCT oil and fast until 2pm to support my ketogenic diet approach.
After not having had pancakes for many weeks I had to revert back to them when I had a tummy bug and I kind of couldn't face veg or meat. I made these in the hope that they would not...
This recipe is a bit like the super quick Cheese Cake Souffle – sugar and gluten free with the help of Stevia-sweet but it is totally Lactose free with a fruity Blackcurrant fruit spread centre.
It doesn't take much, you just need 2 small ramekins or tea cups, and 5 minutes of preparation and 25min patience, use them to meditate ;-) and build your patience.
Makes: 2 mini ramekins (you can also use tea cups)
Prep time: 5 min
Cooking: 25 min at 180 degree celsius
You need:
3 Eggs (separated)
2 tbsp Coconut Flour
2 tbsp unsweetened organic Cocoa powder
6 tbsp Water
2 tbsp of Meridian Blackcurrant fruit spread sweetened with grape juice concentrate
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 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...
This recipe is actually an assembly of two earlier recipes I posted. Both of which I like a lot and together they are just a perfect light summer cake.
I made this for my birthday, it was incredible, melts in the mouth, nice moist sponge and very satiating, no need to over eat.
I put spare cake in the freezer and had it when I came back from my holiday, it was just as if I had made it fresh.
So if you need to have a treat cake in stock for unexpected visitors, this is perfect.
It's also easy to make this cake dairy free, just replacing the double cream with coconut milk will make this as close to Paleo as is possible when making cakes.
If you are wondering what my fancy berry decoration is, they are not some kind of weird frankenberry rasberry-strawberry hybrid, even though they look it! They are in fact Strasberries.
The Strasberry is a variety of the wild strawberry, with a raspberry-like appearance, originally developed in...
This very rich chocolate coconut fat cake used to be my sisters favourite when we were little, I used to think it's super dangerous on the waist line.
Not anymore! My birthday was up, the big 30, me being Paleo required some birthday cake planning. I remembered that the Kalte Schnautze cake was a fat laden concoction mainly made with coconut fat, brilliant that works with Paleo I thought and dug out the recipe exchanged ingredients and got to work. No need to break good paleo habits on a birthday!
The cake has no gluten or sugar, I don't see why I would make myself ill on my birthday when I am celebrating a long and happy life.
A little bit of background on this very strange cake.
The cake seems to be popular in many cultures, probably because it is so easy.
You can find it under the name of: Lukullus, Kalte Pracht, Kekstorte, Kalte Torte, Kalte Schnauze, Schwarzer Peter, Kalter Igel, Wandsbeker Speck oder Kellerkuchen.
In Italy, they have a similar...
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...
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