Pear Crumble Cake, sugar free and gluten free

Pear Crumble Cake, sugar free and gluten free

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...
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Stevia sweetened Dominostones

Stevia sweetened Dominostones

  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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Paleo Plumb Crumble, sugar free and gluten free

Paleo Plumb Crumble, sugar free and gluten free

  This is a great zesty plumb cake with crumbles on top, it is similar to the apple sauce cake. 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 zesty autumn fruit for this recipe, berries, apples, pears etc. What fascinated me about this cake was that my husband generally hates cooked fruit, but this one actually got his approval I made it twice last week. 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: 6 Plumbs de-stoned  (half cut into slices and and the other 1/2 copped into chunks) 4 eggs  Medium ( egg white beaten stiff separately) 100g 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...
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Ferrero Rocher ice cream truffle balls

Ferrero Rocher ice cream truffle balls

Ice cream candies that can support your ketogenic diet. These Ferrero Rocher ice cream truffels are full of fat, and we know now that fat is great for mind and body. IF you don't believe me, do your own research. I won't go without fat ever again.   Ferrero Rocher style cream filling/ covering: Makes: approx. 180grm - 13 balls at 13grams Prep time: 20min Cool/ set time: 1-2 hours in the freezer You need: 30 grams          Hazelnuts ground (roasted if possible) 130 grams       Longley Farm Jersey extra rich cream 20 grams          Cocoa, Dry Powder, Unsweetened ground nuts to roll the candies in for clean hands during eating. 2-3 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...
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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

  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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