Coconut Mango cream tartelettes – gluten and sugar free

Coconut Mango cream tartelettes – gluten and sugar free

by Marie MannNo Comments
  Nice mini version of the Coconut Mango cake, with a crunchy tartelette base. Makes: 4 little tarts Prep time: 20 min Cooking: 25 min at 180 degree celsius   For the gluten free Tart base you need: 70g ground almonds – mixed ground nuts work too. 30g coconut flour 50g quark or Yoghurt (if you don’t want to use dairy you could use the thick separate part of the coconut milk) 30g coconut oil ( you can use other oil if needed) couple of drops vanilla extract 1/2 tsp. baking powder 1-3  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 – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.   Mix dry ingredients with baking...
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Sugar free crispy Meringue with Stevia Baking Granules

Sugar free crispy Meringue with Stevia Baking Granules

by Marie MannNo Comments
Prep time: 15 mins Cook time: 24 hours Total time: 24 hours 15 mins Ingredients: 4 fresh egg whites 1/2tsp Upgraded Vanilla 5 oz / 140 g Stevia-sweet Baking Granules 1:1 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 – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up. Instructions: Pre-heat oven to 110 degrees. Place the egg whites in a large mixing bowl whisk using  electric-mixer until the egg whites have formed stiff, dry peaks. Add the Stevia-sweet Baking Granules 1:1, a tablespoon at a time, whisking very well in between. When you have added the last of the Stevia-sweet Baking Granules 1:1, continue whisking until the meringue is stiff and...
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Pear Crumble Cake, sugar free and gluten free

Pear Crumble Cake, sugar free and gluten free

by Marie MannNo Comments
This is a great pear cake with crumbles on top. 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  fruit for this recipe, berries, apples, plums etc. A nice and quick go to cake that never lasts long in my house.   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: 1-2 fresh Pears  (cut into slices for decorating the batter before baking) 4 eggs  Medium ( egg white beaten stiff separately) 80g 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 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...
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Stevia sweetened Dominostones

Stevia sweetened Dominostones

by Marie MannNo Comments
  A Dominostein (plural Dominosteine) is a german christmas sweet. The base consists of Lebkuchen, next is a layer of sour cherry or apricot jelly and a layer of marzipan, cube scone is covered with a thin layer of dark chocolate. When looking into the ingredients for this recipe I found out that the Dominostein was invented in 1936 by Herbert Wendler in Dresden. The layered praline was targeted for a broader audience because of a cheaper price than the other products of Wendler's praline factory. During the scarcity of food during World War II the Dominostein gained popularity as a replacement praline. It is still popular as a must have Christmas sweet in stockings and on Christmas When looking into the ingredients for this recipe I found out that the Dominostein was invented in 1936 by Herbert Wendler in Dresden. The layered praline was targeted for a broader audience because of a cheaper price than the other products of Wendler's praline factory. During the scarcity of food during...
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2 kind of sugar free dark chocolate Truffles

2 kind of sugar free dark chocolate Truffles

by Marie MannNo Comments
I made these truffles a couple of years back as presents for my friends. No I did not feel guilty giving sweets away as theses are a close to healthy as possible. They are very rich so over eating is prevented by that, they are satisfying with their rich chocolate taste - one does that trick. I crafted some little boxes, lined the with tissue paper and added a nice deco band. Just search for  a nice pattern online and print it out across a whole 4A sheet and you are good to go with the instruction below. Here a link with step by step instructions for folding your own boxes.   Cherry Butter truffles Makes 15 pieces Prep time: 10 min Melting: 30min Cooling/ Setting: 60min Forming the truffles: 30min  For version 1 - Butter based: 100g raw unsweetened Chocolate mass 50g double cream (jersey cream) 10g Butter 1 tbsp Cherry 2-3tbsp Cocoa powder - organic unsweetened.  - for rolling the finished truffles in. 3-6  knife-tip Stevia-sweet 90% powder dissolved in the Cherry Note: getting the sweetness to the desired level...
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