I had forgotten I made this when I looked through my unpublished recipe pictures. Mango will go on my shopping list for this week.
Rum-Almond sponge cake base:
Makes: a round 13cm cake that is 5.5cm high – Cut into a layer that suits your base depth.
Prep time: 10 min
Cooking: 20min at 200 degree celsius
Cooling: 1 hour
For the sponge cake base you need:
5 medium eggs
80g ground almonds – mixed ground nuts work too.
60g organic virgin Coconut oil
3 tbsp Rum
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 – 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...
Nice mini version of the Coconut Mango cake, with a crunchy tartelette base.
Makes: 4 little tarts
Prep time: 20 min
Cooking: 25 min at 180 degree celsius
For the gluten free Tart base you need:
70g ground almonds – mixed ground nuts work too.
30g coconut flour
50g quark or Yoghurt (if you don’t want to use dairy you could use the thick separate part of the coconut milk)
30g coconut oil ( you can use other oil if needed)
couple of drops vanilla extract
1/2 tsp. 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 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.
Mix dry ingredients with baking...
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...
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...
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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