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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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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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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Sugar and Gluten free pastry blueberry or chocolate tarts with Stevia for tea

Sugar and Gluten free pastry blueberry or chocolate tarts with Stevia for tea

by Marie MannNo Comments
  Sunday blues? -  have tea tartlet's that are nutritiously good for body and soul. Have you switched to a gluten free diet to eliminate inflammation caused by gluten? It can feel like all the nice things you used to be able to eat are now off limits. Luckily you are not alone, there are many very creative gluten free bakers that are happy to share recipes that work. One of the more difficult things to re-create is sweet pastry as it mainly consist of sugar and fat which hold the dough together, gluten free itself is not too difficult as you still have the sugar to keep things sticking together, once you decide that you want to eliminate sugar too it becomes a challenge. I have created a recipe that is based on the quark oil dough mix that is suitable for making tartelettes - it is of course not quite as rigid as the sugar version but it does stay together to eat by hand. IF you do not have Quark (german milk product)...
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Leftover Fruit bowl, crumble sugar free, with porridge oat base

Leftover Fruit bowl, crumble sugar free, with porridge oat base

by Marie MannNo Comments
    Use up your leftover fruit that has been sitting in the bowl for ages. It's so tempting to just get rid of slightly soft and shrivelled fruit; when no one in the house gives the soft kiwi or wrinkly plum another look, it's time to convert these perfectly good fruits into a delicious crumble treat. I don't know why, but I keep buying kiwis and then they don't get eaten. It's probably because its not as convinient to eat as an apple, having to peal or scoop it to get to the flesh. Then there is the chance that it is very sour which also seems to put me off. Last time I had to turn my Kiwis into something to get them eaten, I made the Kiwi Coconut Truffels, all refreshing and just right for summer season. Now that the days have started to get darker, my body calls for warmer and starchier desserts like crumble and pies.   Last sunday my craving for  a sweet treat needed dealing...
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