Paleo Cinnamon Pecan cookies, gluten and sugar free

Paleo Cinnamon Pecan cookies, gluten and sugar free

by Marie MannNo Comments
    Makes: about 42 cookies Prep time: 20 min, plus 1-2hours for dough to harden in the fridge Cooking: 16min Cooling time: 60min Ingredients: 150g Almond flour 100g Chestnut flour ( you can use Almond flour instead, change the 40g Almond flour for coconut flour) 100g Pecan nuts ground 1 tsp Cinnamon 10g unsweetened Cocoa powder pinch of Salt 70g Stevia-sweet Baking Granules 1:1 200g grass fed Butter - room temperature 1 medium egg 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Whole pecan nuts for decorating   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 180 degree celsius mix all dry ingredients together in a large bowl add...
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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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Lebkuchen biscuits – sugar free

Lebkuchen biscuits – sugar free

by Marie MannNo Comments
  German Lebkuchen is similar to gingerbread. Lebkuchen belong to christmas like the tree, they are spicy traditional biscuits which are usually soft and covered in chocolate or icing glaze. Sometimes they contain chopped nuts or candied citrus fruit. Here is the sugar free replacement version I have worked out last christmas.   Makes 20 pcs 6cm diameter. Prep time: 10 min Baking: 12 min at 180 degree celsius Cooling: 30min   For the biscuits you need: 120g ground Almond flour (ground Almonds, preferably un-blanched but those are hard to get hold of) 75g Coconut oil 4 medium eggs 11g Rum 20g cocoa powder unsweetened 2 drops Vanilla aroma or use Upgraded ground Vanilla 1/4 tsp. Baking powder 1tsp Lebukuchen seasoning - see instructions below or you can use just Cinnamon and Allspice. 1  knife-tip Stevia-sweet 90% powder dissolved in 1 tbsp. 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...
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Sugar free Marzipan – with Stevia

Sugar free Marzipan – with Stevia

by Marie MannNo Comments
Maybe this is your first sugar free Christmas season, you are wondering how you could participate and how to feel the festivities without your usual sweets? Just make your own to fit in with your new dietary rules. Last year I created a sugar free marzipan that is very versatile and much nicer than the sugar laden original. I love German Christmas  sweets like Marzipan Kartoffeln and Domino stones,  now I just make my own. It is much nicer to know what you are eating and the process of making something is always rewarding.   Makes 150g Marzipan mass Prep time: 10 min Shaping: 10-30min   For the marzipan mass you need: 25g Egg whites 120g ground Almond flour (ground Almonds, preferably un-blanched but those are hard to get hold of) 7g/ 1 tbsp Amaretto 100g 90% Lindt chocolate   Optional for chocolate covered Marzipan pralines. 1-2tbsp Cocoa powder - organic unsweetened.  Optional for Marzipan potatoes. 1  knife-tip Stevia-sweet 90% powder dissolved in 1 tsp. hot water Note: getting the sweetness to the desired level is a matter of trial and...
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