White Chocolate Raspberry Muffins

These muffins are a real indulgence – rich in taste, pretty to look at, and easy to make.

Love is… white chocolate and raspberries!

Yet they’re still gluten-free and sugar-free… making them pretty guilt-free too!

You can get sugar-free white chocolate at markets in Cape Town.

Bake  these muffins for a special occasion, and enjoy!

Ingredients:

60g unsalted butter

1/3 cup xylitol

1 egg, beaten

1 cup milk

1 tsp. vanilla extract/essence

1 tablespoon baking powder

2 1/3 cups gluten-free flour

1/2 tsp xanthan gum

200g sugar-free white chocolte

1/2 cup frozen or fresh raspberries

Chopping up the chocolate

Instructions:

Preheat oven to 200 C.

Spray a 12-cup muffin tin

Soften the butter. Cream with the xylitol until light and fluffy.

Stir in the egg, milk and vanilla until well combined.

Sift the baking powder, flour and xanthan gum together.

Combine dry and wet ingredients until just mixed.

Chop the chocolate into chunks and add to the mixture with the raspberries.

Almost like ice cream

Spoon the mixture into muffin cups.

Bake for about 15 minutes until golden. Watch the oven carefully as the chocolate may burn if the muffins are baked too long.

Baked to perfection

Melted chocolate inside!

Original recipe from Sweet Endings by Sharon Glass.

Apple and Banana Bread

Healthy and wholesome, this delicious bread is naturally sugar-free, grain-free,  gluten-free and egg-free.

A beautiful bread

It is as tasty and enjoyable as ordinary banana bread, but is made with much healthier ingredients.

We heart healthy ingredients!

The bread is not extremely sweet, but with some sugar-free jam it is perfect for tea, and if you add a savoury topping like almond butter, it is equally delicious.

Apples & bananas!

A slice of this cake is extremely filling and energizing, making it a great breakfast or the perfect snack for cold winter mornings and afternoons. Slice it up and pop a piece into your lunchbox or you can also freeze it and grab a slice when needed.

Last but not least, this is very simple to make. So enjoy a tasty new treat that is naturally good for you!

Ingredients:

140g buckwheat flour

130g almond flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1/2 tsp xanthan gum

A sprinkling of cinnamon (optional)

3 very ripe bananas

240ml unsweetened apple sauce (if you can’t find this, mash up tinned pie apples)

120ml milk

1 tsp vanilla extract

100g pecan nuts (optional)

Vanilla Canderel (optional)

Instructions:

Preheat the oven to 175 C

Combine the flours, baking powder, baking soda, salt, cinnamon and xanthan gum in a mixing bowl.

In a separate bowl, mash the bananas with a fork, then add the apple sauce, milk, vanilla and nuts and stir to mix.

Adding the nuts to the mixture

Fold the banana mixture into the flour mixture and stir to combine.

Pour into a greased loaf pan or round bundt pan.

Bake until golden, for about 1 hour and ten minutes.

Remove from oven and place on a wire rack in the pan for 10 minutes, then remove and allow to cool.

Sprinkle top of cake with Vanilla Canderel (optional).

Ready to serve

Serve with butter, jam, almond butter or a topping of your choice!

Baked to perfection!

Yum!

Original recipe from ‘The Green Kitchen’ iPad app.

Strawberry and Cream Cupcakes

Life has been so busy lately, which is why I haven’t posted much. But it’s important to pause and enjoy a cupcake, and I think this recipe was worth waiting for!

Sweet delights!

These beautiful little bites are really something special. They’re delicious without being rich, are very quick and easy to bake, and will  make an impact at any event. They’re ideal for anything from birthday parties to bachelorettes, or just as a sweet treat.

The fresh strawberries give the cakes a subtle strawberry taste that is both unusual and delicious. Combined with the cream cheese frosting,this is a new way to enjoy the classic combination of strawberries and cream!

Strawberries ‘n cream ❤

Makes 12 cupcakes

Ingredients:

Strawberry puree (makes approx. 100 ml):

250g fresh strawberries (but buy a little more to use for decoration)

3 tablespoons xylitol/Canderel Yellow

Cupcake mixture:

200g gluten-free cake flour

150g xylitol or 15g Canderel Yellow

125g butter, room temperature

1/2 cup milk

2 large eggs

2 tsp baking powder

1/2 tsp xanthan gum

Cream cheese frosting:

140g cream cheese, softened

1/3 cup xylitol/Canderel Yellow

1/4 teaspoon vanilla extract

Instructions:

Preheat oven to 180 C

Grease and line a 12-hole muffin tray with cupcake liners (red makes an impact!)

Pretty polka dots

Make the puree by blending the strawberries with the xylitol/Canderel.

Ready to mix

Place the rest of the cupcake ingredients in a large mixing bowl together with the puree and beat for 2 minutes until the mixture is smooth and thick.

Divide the batter between the cupcake liners and place in the oven.

Pretty in pink!

Bake for 20-25 minutes until a skewer comes out clean.

Remove from oven and allow to cool completely before icing and decorating the cupcakes.

To make frosting, beat all ingredients together. Pipe or spread onto cupcakes and decorate with fresh strawberries.

Beautiful cupcakes!

Delicious delights

So scrumptious!

Original recipe from Simple and Delicious by Alide Ryder.

Buttermilk Bread

This wonderful farm-style bread offers the delicious taste and aroma of homemade bread out of the oven; but still remains grain free and healthy.

Wholesome and healthy

So many people come to this blog looking for ‘carb-free bread’ recipes, and by making this bread using grain-free flours, you can ‘have your cake and eat it too’, and enjoy hot, buttered, buttermilk bread without the gluten, sugar, wheat or high-GI carbs.

This is definitely the ‘lazy baker’s bread’ – you just mix everything together, sprinkle with seeds and bake!

Cut thick slices hot out of the oven and enjoy with butter and jam, or toast  it and top with avo, cheese or anything else delicious!

Ingredients:

450g grain-free flours (I used 150g buckwheat flour, 150g almond flour and 150g quinoa flour.)

2 tablespoons milk powder (I used rice milk powder as I couldn’t find ordinary milk powder!)

1 tablespoon honey/agave nectar

1 teaspoon salt

1 teaspoon bicarbonate of soda

1 teaspoon xanthan gum

500ml buttermilk

1/2 teaspoon sunflower seeds, 1/2 teaspoon poppy seeds and 1/2 teaspoon linseeds; or a raw seed mix of your choice

Beautiful bread ❤

Instructions:

Preheat oven to 180 C.

Place all the ingredients except the seeds into a mixing bowl and mix to a sticky dough.

Spoon into a loaf tin lined with baking paper.

Sprinkle with the seeds.

Sprinkled seeds, which will roast in the oven – yum!

Bake for 1 and 1/4 hours until golden brown.

Beautifully baked

Tap the bottom of the tin to test if it’s done – the loaf should have a hollow sound.

Serve hot out of the oven and enjoy!

Ready to eat

Slice of something nice!

Serve with strawberry jam

So delish!

Original recipe from ‘Bake’ by Tina Bester, Queen of Tarts

Quick and Easy Chocolate Brownies

Chocolate brownies are the perfect thing to bake for almost any occasion, from tea to dessert, birthdays to braais.

So scrumptious

I actually took these to a braai (barbecue) and they were a hit! The braai was during Pesach (Passover), when we are not allowed to eat bread, grains or risen goods for 8 days. So these went down especially well as everyone was craving something substantial! I advise keeping this recipe for next year for those who observe the festival; but it is also a great grain-free recipe for any time of year.

In addition, these brownies could not be easier or quicker to make. It is literally a case of mixing everything together and baking it. So you really have no excuse not to make a grain-free, gluten-free, wheat-free and sugar-free dessert!

On top of all that – these brownies are really delicious! Enjoy!

Ingredients:

1 cup sunflower oil

4 eggs

2 cups xylitol/Canderel Yellow

1/2 cup potato flour

1/2 cup pecan nuts, chopped

Chopping the pecan nuts

1/2 cup cocoa

1 tsp vanilla essence

Instructions:

Mix all the ingredients together well (I advise beating the eggs and oil together before adding the other ingredients – it makes the brownies fluffier)

Mixing it up!

Pour mixture into well-oiled baking tin.

Bake in a preheated oven at 180 C for 30 minutes.

Cut into squares when cool.

Sprinkle with Canderel Yellow/xylitol to decorate (optional)

We heart brownies!

Eat and enjoy – best served with fruit and sugar-free ice cream!

Help yourself…

Beautiful brownies

Original recipe from ‘Pesach: Passover recipes and guidebook’ by Esther Surdut

5 Minute Chocolate Mousse

This recipe is perfect in every way: healthy, quick, easy and delicious.

Decadent chocolate mousse

Who would have thought that a rich and decadent dessert could be so good for you? This chocolate mousse is exactly that – filled with good-for-you ingredients that make something magical.

It may seem a little strange to include avocado, but you don’t taste it at all – it just provides rich creaminess!

Rich and creamy

Naturally sugar free, the bananas provide sweetness, so this tastes almost like a dark chocolate mousse. I thought it was sweet enough, but if you want it to be sweeter you can add a little honey or agave nectar.

Enjoy this dairy-free, vegan, gluten-free, grain-free and sugar-free dessert on any special occasion, or just for everyday indulgence!

Ingredients:

4 ripe bananas

2 ripe avocados

4 tbsp nut butter (almond or hazelnut)

4 tbsp raw cacao powder

1 tbsp raw cacao nibs

Such easy ingredients

Instructions:

Place all the ingredients in a blender or food processor and mix until you get a smooth mousse texture.

The perfect dessert

Serve chilled and garnish with mint leaves and fresh berries.

A bowl of goodness

Yum!

– Yes, it’s that simple!!

Original recipe from The Green Kitchen iPad app.

Hot Cross Buns

Even if we want to eat a gluten free and sugar free diet, we should all be able to eat hot cross buns at this time of year!

Gluten free, sugar free, wheat free hot cross buns!

Well for the ‘Jew Crew’  🙂 this would be before and after Pesach, but either way, we should all get to enjoy them.

Looking at the recipe I found, I was surprised that the original recipe for hot cross buns did not include sugar. So these are naturally sugar free! The only sugar needed is to proof the yeast, so I used fructose for that. The yeast ‘eats up’ the fructose, so it shouldn’t affect allergies or blood sugar levels.

For the flour I decided to use my new favourite combination: Buckwheat flour and almond flour. Together, they give a rich, fibre-filled flavour that is perfect for something like hot cross buns. They are both not grains so its a great combination for those trying to go grain free.

My husband says these taste exactly like hot cross buns from the store, but even better as they have a homemade taste and texture.

Warm and aromatic out of the oven…

Autumn is coming, and these hot cross buns are just perfect with a cup of tea in the cooler weather. Spoil yourself this Easter and make these as a healthy treat!

Makes about 12 buns

Ingredients:

450 gluten freee flour of your choice (I used 225g almond flour and 225g buckwheat flour)

1 tsp salt

1 tsp mixed spice

1 tsp cinnamon

1/2 tsp xanthan gum

85g butter

10g sachet instant dry yeast

2 tbsp fructose

250ml warm milk

2 eggs

2 cups raisins, sultanas an any other additional dried fruit you want to include

Zest of one orange

For the cross mixture:

1/3 cup gluten-free flour

1 tbsp cocoa if you want to make chocolate crosses

Water to bind

Optional: xylitol or fructose to sweeten, but the original recipe didn’t include any sweeteners or sugar

For the glaze:

30ml xylitol or fructose

30ml water

Happy Easter!

Instructions:

Preheat oven to 200 C.

Sift flours, salt, spices and xanthan gum into a bowl.

The flours and spices. So fragrant and aromatic!

Mix with the butter in a food processor or rub butter in with your fingers.

Add yeast and fructose to warm milk. When frothy, beat in the eggs. Fructose may take longer to proof the yeast, so wait at least 5-10 minutes for it to get frothy.

Make a well in the centre of the flour mixture and pour in liquid mixture. Mix together with a wooden spoon.

Knead the dough lightly – it should be quite wet.

Leave in a warm place to rise for about 20 minutes.

Knock back the dough and knead in fruit and orange zest.

Shape into balls 5cm in diameter and place on tray lined with baking paper and sprinkled with gluten-free flour.

Crammed with goodness – yum!

Leave to rise for 15 minutes.

Combine the ingredients for the cross and pipe over the tops of buns.

Piping the crosses

Bake for 10 minutes.

In the meantime, simmer the fructose/xylitol and water for the glaze. As they come out of the oven, brush buns with glaze.

Beautiful buns!

Eat while still hot and fresh out of the oven with lashings of butter and jam.

So delish!

Happy Easter everyone!

Original recipe from Fairlady magazine

Healthy and Wholesome Carrot Cake

This show-stopper of a cake is not just a ‘pretty face.’ Not only is it lovely to look at, but it is also naturally sugar free, wheat free, gluten free and grain free.

Gorgeous and good for you!

It may be ‘guilt free’ but it is still a delicious and indulgent cake, proving the healthy can still be yummy, and that it is possible to bake with better ingredients! This is carrot cake as you may remember it from your childhood – healthy, home made and wholesome.

I love that it is naturally sugar free and is sweetened with the bananas, dates and raisins. The only additional sweetener is a little agave nectar or honey in the frosting, but you can use bananas or dates to sweeten it if you prefer.

Ideal for Easter!

It is also a really wholesome cake, filled with good-for-you ingredients that are filling and satisfying, and will boost your wellbeing. So don’t feel bad if you have a slice of this during a busy day – it will help get you through and give you sustained energy, unlike other sugary cakes that give a sugar rush and then an energy slump.

Some of the wholesome ingredients that go into this cake

I dare you to make this gorgeous carrot cake for your next tea or birthday party, and demonstrate that people can eat more healthily at these events!

It is also perfect for Easter celebrations.

As autumn approaches, the lovely spices and tastes and the warm aroma of this cake will make it a favourite with your family!

A great cake for autumn

Ingredients:

3 eggs

2 ripe bananas

10 fresh medjool-like dates, pitted

6 tbsp sunflower oil or olive oil

250 ml gluten free flour (I used 125 ml buckwheat flour and 125 ml almond flour, making this cake grain free!)

1 1/2 tsp baking powder

1/2 tsp xanthan gum (optional)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp ground cardamon

3 medium size carrots, coarsely grated

125ml shredded coconut

100ml raw walnuts, roughly chopped

100ml raisins

Frosting:

200g cream cheese

3 tbsp agave nectar or honey

Juice of 1/2 lime or lemon (I used lemon juice)

Topping:

125 ml raw hazelnuts or walnuts (I used hazelnuts)

You have this to look forward to!

Instructions:

Preheat the oven to 175 C

Whisk the eggs in a medium bowl

Use a food processor or blender to mix bananas, dates and oil into a thick mixture. Place in the bowl with eggs and set aside.

Sift flours, baking powder, xanthan gum, cinnamon, nutmeg and cardamon and stir into the egg mixture.

Add grated carrots, coconut, walnuts and raisins and stir until well combined.

Mixing in the carrots, coconut, walnuts and raisins

Pour the batter into a cake pan and bake for 40 minutes.

Let it cool completely.

To make the frosting, whisk all the ingredients in a bowl.

Making the frosting

Cover the cake with a thick layer of frosting when it is completely cold (you will have to be patient to wait till it has cooled down!).

Icing the cake…

Decorate with coarsely chopped hazelnuts (best to chop in a food processor).

I heart hazelnuts!

Eat and enjoy, guilt free!

Isn’t she lovely?

Cut yourself a slice…

Time for tea

Original recipe from iPad app ‘The Green Kitchen’

Biscuit Buns

These hearty and healthy snacks are what would happen if a biscuit and a bun had babies! 🙂

Cinnamon and grated apple makes these a great autumn treat!

I got the recipe from an amazing iPad app, ‘Healthy Desserts: Delicious Sweets by Green Kitchen’. All the recipes are similar to the ones on this blog, and they aim to bake gluten-free, sugar-free and wheat-free.

They called these ‘scone-inspired biscuits’, but when I baked them they turned out much more like scones or rolls than biscuits! So I have called them ‘Biscuit Buns.’

Love!

They may look a bit unusual, but these are energising, filling and a truly healthy treat, being naturally sugar-free, grain-free and gluten-free.

They’re not very sweet, but the grated apples, cinnamon and almond butter do provide a subtle sweet taste. If you eat them with some sugar-free jam you will get that added sweetness that is still perfectly healthy!

Subtly sweet

I would make these for great snacks on the run or for lunchboxes. They are also ideal for those on Paleo or low-carb diets.

If you feel like something different that is energising, filling and tasty, try these and let me know what you think!

Ingredients:

Dry ingredients:

200g gluten free oat flour or almond flour (I used almond flour)

150g buckwheat flour

3 tsp tapioca flour

1 tsp baking powder

1.2 teaspoon baking soda

1/2 teaspoon xanthan gum

1 tsp sea salt

Wet ingredients:

6 tbsp coconut oil, room temperature

4 tbsp almond butter

250ml plain soy or regular yoghurt

2 apples, grated

Some of the lovely and healthy ingredients

Instructions:

Place a baking try in the oven and preheat to 230 C.

Mix together the dry ingredients in a large bowl.

Cut the coconut oil into small cubes and add to the flour mixture together with the almond butter.

Use your hands to combine until everything has a grainy, pebbly texture.

Grain-free goodness

Add yoghurt and apples and stir with a wooden spoon until you can work the dough by hand . It can be slightly crumbly but should come together as you kneed it. If it feels too dry you can add a dash more yoghurt and if too wet, more flour.

Apples and everything mixed in

Gather the dough into a ball that you flatten out on a floured surface (the dough can be quite sticky so dust your hands if needed). It should be about 1 inch (2,5cm) thick.

Use a biscuit cutter or wide glass to cut out biscuits from the dough.

Cover the hot baking tray with parchment paper or a silicone baking sheet and place biscuit buns on it.

Ready to bake

Bake in oven for 15-16 minutes or until crusty on the outside and slightly moist on the inside.

Beautiful biscuit buns!

Freshly baked!

Serve while still warm with butter and sugar-free jam.

A guilt-free tea-time treat!

Original recipe from ‘Healthy Desserts: Delicious Sweets by Green Kitchen’  iPad app

Lazy Lemon Tart

This delicious, unusual and beautiful tart is the easiest thing to make – ideal for those looking for a quick dessert!

Luscious lemon loveliness!

It is also grain-free, sugar-free and gluten-free, and is great for those on low-carb diets.

This is a great option for those who celebrate Pesach/Passover, as it has no grains or raising agents.

Enjoy the tart yet sweet taste of this refreshing dessert, and pair it with ice cream and  berries for the perfect combination!

Ingredients:

1 large lemon

Gorgeous lemons!

1 and 1/2 cups Canderel Yellow or xylitol

1 stick butter (about 113 grams)

1 tsp vanilla essence

4 eggs

Instructions:

Spray a pie dish with cooking spray and preheat oven to 175 C.

Cut the lemon into 8 pieces.

Place lemon (with skins still on!) in a food processor along with all the other ingredients and mix until combined.

Pour mixture into pie dish and bake for 40 minutes or until set.

Sweet and simple

The perfect plate of pie

Told you it was easy! 🙂 Eat and enjoy xx

So good!

Original recipe from Glamour South Africa magazine.