Ferrero Rocher ice cream truffle balls

Ferrero Rocher ice cream truffle balls

by Marie MannNo Comments
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

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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Fresh Coconut Paleo Bounty bars sweetened with Stevia

Fresh Coconut Paleo Bounty bars sweetened with Stevia

by Marie MannNo Comments
  Does the tast of  a Bounty bar make you feel you have entered paradise? I can't even remember the last time I have had a real Bounty bar, it must have been a  good 10 years! Yes, although I liked them I did not often buy one since growing up. Lucky that although I think I used to have the blue milkchocolate version in the past, I do actually prefer the dark chocolate which is useful when rebuilding this yummy treat into a paleo-ish treat. I have done several trials and amended versions of this recipe, the one below I find works best. I saw some similar recipes using dried desiccated coconut but not too keen on that as it takes too much re-hydrating with other fluids to make it moist to match the sticky, moist texture of the original. Yes - this tastes amazing, but it is so satisfying that you don't need to be worried about loosing control, one will make you happy and because the ingredients are natural...
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Strawberry Roulade Sponge with Cream – Gluten, Starch and Sugar FREE – sweetened with Stevia

Strawberry Roulade Sponge with Cream – Gluten, Starch and Sugar FREE – sweetened with Stevia

by Marie MannNo Comments
Quick and Easy moist sponge roulade base suitable for celiacs and anyone avoiding grain based recipes. I love that, although I have to stay away from grains and starchy ingredients, I don't have to miss out when it comes to what I like best, a deliciously creamy sunday strawberry cake that has no repercussions on my wellbeing. I use the sponge base which get a luxury touch from the cream for any roulades I make, filling it with seasonal fruits or just with a classic chocolate cream. Sponge Roulades are classic and a delight for most cake and dessert lovers; this roulade is different as it uses natural healthy stevia sweetener  which won't send your blood sugar soaring and then plummeting, causing you to have to go back for 2nds and 3rds that you did not plan to have but your body demands.     Makes: full size oven tray sponge Prep time: 10 min Cooking: 10min at 200 degree celsius pre heated oven (middle shelf)   For the sponge cake base you need: 6 medium eggs 80g ground almonds - mixed...
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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...
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