Christmas – Sour Cream Cookie cutter Cookies with Stevia (Sugar + Gluten free)

Christmas – Sour Cream Cookie cutter Cookies with Stevia (Sugar + Gluten free)

Paleo Christmas Cookies with super food toppings, YES you can have christmas treats without the sugar crash after indulging. By sweetening your cookie dough with natural stevia-sweet sweetener, you save calories and make the treat more blood sugar friendly.  Now, you probably think: how am I going to make the biscuits look nice without using icing sugar or other artificial biscuit decorations? I was panicking about that too, especially since I had booked the christmas cookie making Sunday with a friend weeks and weeks back before I had stopped eating gluten and the occasional refined sugar. I have been on a Paleo way of eating for a few weeks now, and I am feeling so good I did not want to wreck all the good work the healthy food has already done for my wellbeing. I put myself under even more pressure by inviting some more girls to join us for the fun. None of my friends had every tried stevia before, so all I could do is hope for an...
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Paleo friendly Almond Macaroons with Stevia

Paleo friendly Almond Macaroons with Stevia

  Snowball like christmassy almond macaroons with lots of protein and good nut fat. This easy and quick recipe for macaroons is the only baking I have done since my last post and eating an all paleo style diet. A lot has changed in my approach to food and you will see this reflected in my christmas cookie and cake recipes I am going to post over the next few weeks. Because I didn't use any wafers under the macaroons, they are also gluten free - which I have found works better with my digestion. Makes 38pcs (no wafers needed) Prep time: 10min Baking time: 10 min at 180 degree Celsius  Cooling time: 15 min    You need: 175g/ 5 Large Egg whites 100g Almond flour/ ground almonds couple of drops vanilla extract pinch of salt 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...
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Sugar free Pumpkin Brownies with Stevia

Sugar free Pumpkin Brownies with Stevia

  Super food pumpkin brownies, all the goodness without the sugar crash after indulging. When you sweeten your brownies with natural stevia-sweet sweetener, you save calories whilst enjoying what you like best - sweet treats, yum yum. You are not a fan of pumpkin? These moist, smooth, creamy pumpkin brownies are the best way to disguise pumpkin and reap the nutritional benefits. Pumpkin is high in vitamin A, potassium, calcium and zinc, and has a low sodium content. Due to the low levels of protein, fat and carbohydrates it is a low calorie vegetable. The protein contained is very high quality and promotes the formation of insulin. Cooked pumpkin meat is easily digestible and high in fiber. Citrulline, an amino acid contained in the pumpkin promotes the excretion of metabolic waste products and detoxification. The high content of potassium, calcium and zinc is striking, alongside a low sodium content, makes the pumpkin a great tool for combating high blood pressure as well as bladder and kidney  problems. The pumpkin I used looked like a flying flower shaped saucer, the flavour was very mild to non existent. Lets look at the recipe, I cooked...
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Bienenstich Kuchen or “Bee sting cake” a german tea time cake with “Stevia”

Bienenstich Kuchen or “Bee sting cake” a german tea time cake with “Stevia”

  Bienenstich or "Bee sting cake" is a German baked dessert with a topping of caramelised almonds; the base is split and filled with a stiff vanilla custard cream or Buttercream. Mmh, yummy!  No it doesn't sting I made this a couple of days ago whilst doing heavy duty DIY on my bathroom, I fancied a sweet and remembered my friend telling me she was making this cake for her birthday party in germany. Uhh - I haven't had one of these in a decade so I though why not make one quickly. I replaced the traditional yeast cake base with a biscuit sponge base which much quicker to make, no waiting for the dough to rise, it also give it a slightly lighter base which I sweetened with  natural zero calorie stevia sweetener ; this saves some of the empty calories that the sugar would normally add. For the filling, I used stiff whipped whipping cream  mixed with one 3rd thick vanilla custard pudding which I also sweetened with stevia-sweet. The only thing I could not make sugar free was...
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