Strawberry frozen cream layer cake – sugar free

Strawberry frozen cream layer cake – sugar free

by Marie MannNo Comments
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...
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Quick apple cinnamon pecan muffins – paleo treat

Quick apple cinnamon pecan muffins – paleo treat

by Marie MannNo Comments
  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...
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Ferrero Rocher ice cream truffle balls

Ferrero Rocher ice cream truffle balls

by Marie MannNo Comments
Ice cream candies that can support your ketogenic diet. These Ferrero Rocher ice cream truffels are full of fat, and we know now that fat is great for mind and body. IF you don't believe me, do your own research. I won't go without fat ever again.   Ferrero Rocher style cream filling/ covering: Makes: approx. 180grm - 13 balls at 13grams Prep time: 20min Cool/ set time: 1-2 hours in the freezer You need: 30 grams          Hazelnuts ground (roasted if possible) 130 grams       Longley Farm Jersey extra rich cream 20 grams          Cocoa, Dry Powder, Unsweetened ground nuts to roll the candies in for clean hands during eating. 2-3 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...
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Ferrero Rocher layer cake – Paleo style

Ferrero Rocher layer cake – Paleo style

by Marie MannNo Comments
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...
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How to make a shortbread cake base with strawberries Paleo style

How to make a shortbread cake base with strawberries Paleo style

by Marie MannNo Comments
  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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