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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Zimtsterne/ Cinnamon Star Cookies – gluten and sugar free

Zimtsterne/ Cinnamon Star Cookies – gluten and sugar free

by Marie MannNo Comments
  Since Christmas time is approaching fast and the German style Christmas markets are calling here a lovely recipe for German style Zimtsterne/ Cinnamon Star Cookies which gluten and sugar free. To get a seasonal feeling we need to make cookies and fill the house with seasonal smells...   Makes 40 small sized cookies.  Prep time: 10 min Cookie cutting & Decorating: 30-60 min Baking time: 10 min at 180 degree Celsius, 2min 2x for glaze setting. Cooling time: 15-30min   For the cookie dough you need: 2 Egg whites 150g ground Hazelnuts 110g Almond flour (ground Almonds, preferably un-blanched but those are hard to get hold of) 2 tsp Cinnamon 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water MCT oil or coconut oil other un-flavoured oil for stopping dough sticking to the rolling pin 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...
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Lactose, Gluten, Starch and Sugar free Chocolate Souffle evening treats

Lactose, Gluten, Starch and Sugar free Chocolate Souffle evening treats

by Marie MannNo Comments
  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...
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Chocolate Mouse Gateaux, light and moist sweetened with Stevia

Chocolate Mouse Gateaux, light and moist sweetened with Stevia

by Marie MannNo Comments
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...
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Strawberry Roulade Sponge with Cream – Gluten, Starch and Sugar FREE – sweetened with Stevia

Strawberry Roulade Sponge with Cream – Gluten, Starch and Sugar FREE – sweetened with Stevia

by Marie MannNo Comments
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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