Viewing entries tagged
refined sugar free
- 225g ground almonds
- 2 whole oranges
- 6 eggs separated
- 200g xylitol
- Simmer the whole oranges in a saucepan of water for 1 hour.
- Cut the oranges in half and remove the pips.
- Blend the oranges in a food processer with the egg yolks.
- Mix the ground almonds with the xylitol and add in the egg yolk-orange mixture.
- Whisk the egg white until stiff, and fold into the mixture.
- Line a cake tin with grease proof paper, then pour in the mixture.
- Bake for 1 hour at 180’C or until the testing knife comes out clean.
- Allow to cool down, and remove from the in. Sprinkle with coconut flour (optional)
- Enjoy! :-)
- 1 cup raw almonds
- 20 medjool dates (make sure they contain no preservatives)
- Enough raw organic honey/organic maple syrup to bind it all together
- 1 avocado
- 2 bananas
- 1 tsp good quality vanilla essence (try for one with no alcohol)
- 2 tbsp raw cacao powder (unsweetened cocoa powder will be ok)
- 6 medjool dates
- Raw organic honey/organic maple syrup to taste
- Place all of the base ingredients into a food processor and process until it will bind together.
- Tip the base into a lined cake tin and press down with a spoon (or fingers).
- Place all the filling ingredients into the food processor and process until smooth. Taste and add more honey if needed.
- Empty the filling on top of the base and ideally freeze (I didn’t have enough room in the freezer, so just put it in the fridge. It wasn’t set, but more mousse like).
- Take it out of the freezer 30 min before you want to eat it.
- Enjoy ☺
- 1 cup jumbo rolled oats (use gluten free if needed)
- 1 large egg
- 1 large tbsp organic peanut butter (could use any nut butter)
- 6 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1 tsp baking soda
- Preheat the oven to 180 degrees.
- Like a baking tray with greaseproof paper
- Mix all the ingredients together in a large mixing bowl
- Using 2 spoons (or your hands!) scoop a spoon sized amount out of the bowl and shape into balls. Place onto the greaseproof paper and flatten with the back of the spoon.
- Bake for about 15min or until they have a slight colour.
- Leave to cool (if you can resist!!) and enjoy :-)
- 220g mixed nuts and seeds (I used what I had left in the fridge…yes I keep nuts in the fridge!)
- 450g medjool dates
- 100% sugar free chocolate (or 85% dark chocolate if you can’t get sugar free)
- 1 orange juice and zest
- 4 tbsp coconut oil
- 6 organic eggs
- 4 tbsp cacao or cocoa powder
- Preheat the oven to 180 degrees and cover a cake tin with greaseproof paper.
- Place the nuts and seeds in the food processor and blitz until they’re flour like.
- Slowly add the dates a few at a time until everything’s mixd together.
- Then add all the other ingredients and blitz for a minute or two (you may need to scrap down the sides.
- Transfer the cake mixture into the tin and bake for about an hour.
- Let the cake cool and either eat as it is, or dust with coconut flour and top with berries.
- Enjoy :-)
- 80g pecans
- 80g almonds
- 1 tablespoon homemade almond butter (if not homemade, natural & organic)
- 10 medjool dates
- 1 tablespoon honey
- 2 spotty, ripe bananas
- 3 tablespoons almond butter
- 1 spotty, ripe banana
- 2 tablespoon coconut sugar
- 1 teaspoon vanilla powder
- 4 tablespoons almond butter
- 2 tablespoons raw cacao (could also use cocoa powder)
- 10 medjool dates
- 3 tablespoons filtered water
- 2 spotty, ripe bananas for layering
- To make the base layer place the pecans and almonds into a food processor and blitz until fine. Add the almond butter, honey and dates and blitz again until completely mixed and sticking together.
- Either place in individual glasses or in a cake tin, both work fine, but I think it’d nice to give people individual dishes. Plus, you can see all the layers which looks great!
- To make the banana and almond layer, simply add the banana and almond butter to the food processor and blitz until smooth.
- Spoon this on top of the base and place in the freezer for about 15min to set.
- While the bottom two layers freeze you can make the chocolate layer. Place all the ingredients in the food processor and blend until smooth.
- Slice the bananas for layering.
- Remove the glasses/cake tin from the freezer anyplace a layer of banana on top.
- Then spoon on the chocolate layer.
- Add another layer of banana to top it off. You could also add some strawberries which is also delicious.
- Enjoy :-)
- 160g coconut oil or butter
- 280g quinoa flour (could use ground almonds if grain free)
- 1 heaped tsp baking powder
- 3 eggs
- 150g coconut sugar
- 30g honey
- 1 tsp vanilla powder
- 350g strawberries, cut in half
- Preheat the oven to 180 degrees and line a regular sized cake tin (a larger tin would create a thinner cake and will take less time to cook) with grease proof paper, or grease with butter/coconut oil.
- Place the coconut oil or butter, coconut sugar and honey in a food processor and mix until smooth.
- Keep the food processor going and slowly add the flour, baking powder, vanilla and eggs.
- Transfer the mixture to a large bowl and fold in the strawberries.
- Pour the cake mixture into the cake tin and place in the oven for about 40 minutes. Check it is cooked by piecing with a knife or metal skewer. If it comes out clean, it is cooked.
- This is lovely served with coconut yoghurt or homemade banana ice cream.