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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Gluten, sugar, dairy free Biscuit Sponge base slices with Coconut Manna

Gluten, sugar, dairy free Biscuit Sponge base slices with Coconut Manna

by Marie MannNo Comments
  Have you just recently discovered Stevia sweetener, you are unsure how you will be able to make great tasting cakes that are sugar free and turn out to be edible? I can help, the main thing that you need to understand is that the volume of Sugar in any recipe you want to make needs to be replaced with something else, otherwise you will end up with a dry, solid lump. This sponge base is a great base recipe to start many baking adventures from. Make sugar free gateaux or muffins, cupcakes or sheet cakes the sky is the limit. You can decorate it with Coconut mana like I have done in the image above or try my lactose and sugar free "Butter-free Buttercream" made with Coconut oil and natural stevia-sweet extract, good for the gut and the soul. Not too heavy or sweet. Add fruit or nuts and seeds as topping. Fill it with fresh strawberries and whipped cream or just have it as it is, this recipe...
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100 percent Chocolate Coconut Manna Confect with Coconut Shavings

100 percent Chocolate Coconut Manna Confect with Coconut Shavings

by Marie MannNo Comments
        A little experimentation making confect with my favourite ingredients: 100% Chocolate, Coconut, Coconut Manna and of cause Stevia-sweet extract. I'll keep this post short and sweet as the making of these treats is very simple, all that is required is a little patience during setting time. Coconut Manna is sweet in itself, so does not require additional sweetening. Use stevia extract powder or liquid to sweeten the chocolate part of the recipe..   Makes: 1/2 sheet black/ white & 1/2 sheet white (approx. 20 portions) Tray size: 27 x 17cm Prep time: 5-15 min Cooling: 20min   You need: 100g Coconut manna (1/3 for coconut manna with dusting, 2/3 for the chocolate layered version) 75g Cocoa liquor/ 100% Chocolate 40g Cocoa Butter 10g coconut rough flakes (for decorating) 1tsp Cocoa Powder unsweetened couple of drops vanilla extract - optional 2 tbsp  Stevia-sweet Fluid 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),...
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Gluten and Sugar free Chocolate Coffe Cupcake with coconut cream frosting – with Stevia

Gluten and Sugar free Chocolate Coffe Cupcake with coconut cream frosting – with Stevia

by Marie MannNo Comments
  Sunday is always a great day to spend some time making home made treats, I like how quick these mini cupcakes are. I used my favourite Paleo friendly sponge cake recipe I recently posted, what I like is that it is super moist and free of all the ingredients that are know to trigger inflammatory processes in the body. Really, the recipe combines all the ingredients that are staples in a Palaeolithic diet and forms a treat that looks deceptively unhealthy. I wanted to see if it is possible to make this dairy free, so I created a coconut milk frosting that is as natural as can be. For dark frosting, add unsweetened cocoa powder and natural stevia-sweet extract, for white just add stevia-sweet to taste and any flavouring as desired. Now looking at the nutrition breakdown below, you may be saying: but most of this  cupcake is fat, yes but it is GOOD fat. I only learned a few months ago that fat is the most important nutrient to Happiness, yes, I useed...
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