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...
Read More
Cheese Cake Souffle – sugar and gluten free with the help of Stevia-sweet

Cheese Cake Souffle – sugar and gluten free with the help of Stevia-sweet

by Marie MannNo Comments
  This recipe is great and adaptable  for a super quick healthy treat for 2 any time of the day. I use 2 small ramekins, the good thing is when you only make enough for one sitting there is no chance of accidentally having too much. Although, when you make sweet treats sweetened with natural  stevia sweetener there will not be any longing for more after the first portion as your blood sugar levels will not rise and fall in crazy ways. I have another nice soufflé recipe which does not even require any milk product. - I'll post it next.   Makes: 2 mini ramekins (you can also use tea cups) Prep time: 5 min Cooking: 25-27 min at 180 degree celsius   You need: 2 Eggs (separated) 150g Quark ( you can use fromage fraise, or thick yoghurt too.) 15g Coconut Flour skin of 1/2 unwaxed organic Lemon 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...
Read More
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...
Read More
Italian Castagnaccio Chestnut cup cakes

Italian Castagnaccio Chestnut cup cakes

by Marie MannNo Comments
  A gluten free birthday treat for fit and health conscious individuals, sweetened with natural zero calorie stevia sweetener. I came across the Castagnaccio – a traditional Italian dessert cake based on chestnut flour - when looking for a baked birthday gift for my super fit Italian friend Martina; she is from Tuscany, so I thought I'd make her a birthday treat that is from her region since she had to celebrate her birthday in England away from family and friends. The recipe was perfectly suited for what I wanted, it is traditional to Tuscany, has healthy ingredients that are great for any health conscious eater and it's suitable to make in small portions and keeps for a few days as we were going out for food she would have to keep it for later. The chestnut flour cake originating from the Tuscan region uses mainly chestnuts, which represented an important widely available food source for the poor peasants and farmers. Even the other ingredients are all locally...
Read More
Silky Chocolate Orange Tofu Dessert

Silky Chocolate Orange Tofu Dessert

by Marie MannNo Comments
  5 minute Silky Vegan Chocolaty dessert sweetened with natural zero calorie stevia sweetener. I recently started to experiment with Tofu, and because I have a preference for sweet dishes I whipped up this luxurious cocoa orange cream. I must admit I was a bit apprehensive how tofu would work in a sweet dish, until now I have only had TVP cubes and marinated & plain Tofu for savoury dishes. It did work a treat, the Tofu has not really got a taste of its own so it's the perfect base for any dessert - watch this space, I am sure I'll discover more way of using the Silken Tofu for healthy sweet treats. The texture was thick and creamy which resembled my favourite childhood dessert: Chocolate Pudding cream.   I am not a strict Vegetarian but I do like to keep meat to a minimum and enjoy having options and alternatives. Last week I visited a friend that turned out to be Vegan, I thought that must be a little restrictive...
Read More