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...
Sunday blues? - have tea tartlet's that are nutritiously good for body and soul.
Have you switched to a gluten free diet to eliminate inflammation caused by gluten? It can feel like all the nice things you used to be able to eat are now off limits.
Luckily you are not alone, there are many very creative gluten free bakers that are happy to share recipes that work.
One of the more difficult things to re-create is sweet pastry as it mainly consist of sugar and fat which hold the dough together, gluten free itself is not too difficult as you still have the sugar to keep things sticking together, once you decide that you want to eliminate sugar too it becomes a challenge.
I have created a recipe that is based on the quark oil dough mix that is suitable for making tartelettes - it is of course not quite as rigid as the sugar version but it does stay together to eat by hand.
IF you do not have Quark (german milk product)...
Holding up birthday cake traditions with juicy chocolate covered carrot cake.
Last month was my husbands birthday. I had planned to make him a cake as I usually do, this time I went for the carrot cake with chocolate covering. It is a tradition from my childhood, in my family there would be no birthday without a chocolate covered carrot cake! It actually lends itself very well to have candles stuck in it.
Now, I needed to change the traditional receipe slightly to make it gluten free to allow me to have some too, I didn't want to miss out on this yummy treat.
When I looked at the ingredients I actually found that this carrot cake is great for paleo dietary requirements, lots of nuts = healthy fats, eggs = protein, vegetable = fiber, no flour needed. And if one is very serious the chocolate covering can be omitted. For this cake I have used Lindt 85% chocolate to ensure that my husband would definitely like it. Alternatively you can use a 100%...
This must be one of the best moist sponge cake base recipes I have converted from a sugar laden, wheat flour original recipe I used to use when I didn't know any better.
This is a great little recipe for Paleo Valentine treats or any other special occasion cakes.
You can decorate or fill it with Coconut mana 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.
Fill it with fresh fruit and whipped cream or just have it as it is, this recipe has definitely made it into my personal top 10 cake bases.
Makes: a small 12cm heart shaped sponge cake 7cm high - enough for two to share
Prep time: 10 min
Cooking: 18min at 180 degree celsius
For the sponge cake base you need:
2 medium eggs
40g ground almonds - mixed ground nuts work too.
2 tbsp. unsweetened Cocoa powder
30g organic virgin Coconut oil
1 tbsp hot water with 1 tbsp instant coffe - optional!
couple of...
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