Tag Archives: sugar free

Paleo Caramel Mud Cupcakes

16 Aug

I love caramel mud cake, actually I love anything caramel so when I saw this recipe from Wholefood Simply I just had to try it!DSC_0836

I made a couple of changes. I didn’t have coconut flour, so far in my Paleo journey I have refused to buy it as it is soooo expensive, and as nice as coconut is I don’t want everything to taste like coconut.

Here is my version of the recipeDSC_0832

1Kg of raw sweet potato, roast in oven in chunks with skin on until soft then remove skin (which are a super tasty treat themselves)

10 medjool dates, seeds removed

3 tablespoons hulled tahini

1 teaspoon vanilla

1/4 cup arrowroot

1/4 cup tapioca starch

1 teaspoon bicarb soda

4 eggs

Pinch of salt

Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Process dates, potato and egg until smooth.

Transfer to a bowl and add the rest of the ingredients and mix well.

Pour batter into prepared tin or patty papers and bake 45 minutes for a cake or 20 minutes for cupcakes.

Now for the Icing

4 heaped tablespoons hulled tahini

4 heaped tablespoons honey

4 heaped tablespoons coconut oil

2 medjool datesDSC_0826

Blend everything until smooth, put in the fridge to harden up and then top cake with it. This icing is very runny at room temperature and I found the coconut oil doesn’t mix in very well. Sharon from Sweet Potato Bun suggests that coconut oil may not be the best thing for icing since it is unstable at room temperatures and that perhaps pastured butter or palm shortening is a better option, she also adds some arrowroot to her icing to mimic the structural hold of cornflour in icing sugar, so these might be some things to experiment with in the future.

So how does it taste I hear you ask. Fabulous! I didn’t know what to expect from the sweet potato, I knew that it would be moist from when I made the chocolate zucchini cake, and I was concerned about the tapioca starch/arrowroot as it gives the batter a bitter after taste, but this seems to bake out and I had some lovely little moist and decadent caramel mud cupcakes. The icing, although very runny is delicious, beautiful caramel date and honey flavoured with a hint of coconut. I really am fighting hard not to go back to the fridge and eat them all!DSC_0834

Once again I have been pleasantly surprised by Paleo baking, the only thing that disappoints me is that it is not as pretty to look at as regular baking.

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Experimenting with Paleo Baking- Chocolate Zucchini Cake with Avocado Icing

29 Jun

I am very skeptical of Paleo Baking. I just can’t imagine how the sugar/dairy/wheat substitutes could ever taste as good as the real thing, I mean avocado as icing? Hmmm. I also don’t want to waste the time and food making something no one wants to eat.
For my first attempt at this I chose a chocolate zucchini cake from Elana’s Pantry. I altered the recipe a little, here’s the original.

image

For my cake I swapped out 1/2 a cup of almond meal for tapioca starch, I couldn’t get cacao powder so I used unsweetened cocoa, I also didn’t have vanilla stevia so I used normal stevia and added vanilla essence and I reduced the amount of honey and added two Medjool dates.

To make it is pretty simple, add everything to a food processor and whizz till smooth, then bake in a loaf pan at 170 degrees Celsius for 40-45 minutes.

For the icing I found a recipe on Paleo Spirit.

Since I didn’t have any maple syrup and I didn’t want to use honey I substituted treacle, which is not paleo but I used such a small amount I wasn’t bothered by its inclusion.

The icing was meant to go in the food processor, but since I had already put the bowl into the dish washer and I was in a let’s get this done mood I just mashed it all together with a fork and that worked just fine.

image

I had a little taste of the icing before it went on the cake, and I must tell you, I wasn’t impressed, it was bitter like dark chocolate, but I went ahead and put it on the cake (the great thing about this icing is that you don’t need to wait for the cake to cool as it doesn’t melt!) I put a sprinkle of coconut on top to pretty it up and cover up the bitterness.

So, the cake passed the first taste test, Duckman promptly devoured a whole slice when he woke up from his nap, which I took as a good sign.

We were going to my step sisters for lunch today so I took the cake with me and after lunch with a cup of tea we all had a small slice.

The taste surprised me and everyone else. It is rich, chocolatey,moist beyond belief,  fudgey and so yummy! The icing even tasted fine. For a cake with only cocoa it is super rich, it tastes like it has melted dark chocolate in it. It has a subtle sweetness which is a really nice change from the sickly sweet cakes that I normally treat myself with.

Mr Minx didn’t like it, but that was to be expected and Rooster did not try it, apparently he doesn’t like chocolate cake, which was a revelation to me.

It was really great to have a slice of cake knowing that it wasn’t laden with sugar and that it might actually be healthy and it was actually tasty. This cake will be made again.

image

Chocolate Zucchini cake with Avocado Icing

Ingredients

  •  ¾ cup Almond meal
  •  ½ cup tapioca starch 
  • ¼ cup cocoa
  •  ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  •  2 large eggs
  •  2 tablespoons coconut oil
  •  ¼ cup honey
  •  2 medjool dates
  • ¼ teaspoon stevia
  •  1 cup zucchini, grated
  •  ¼ teaspoon vanilla essence

Icing

  • ½ avocado
  •  1/3 cup cocoa
  •  ¼ cup treacle

Method
For the cake mix ingredients in food processor until smooth pour into loaf pan and bake at 170° C for 40-45 minutes.
For the icing mash or process all ingredients until smooth. Spread over cake

Healthy Lollies

23 Jun

As I have mentioned before I am attempting to cut down/eliminate refined sugar from mine and my families diet. It is proving difficult. I can go for over a week without sugar and not really wanting it at all, but then foolishly I sample even the smallest sweet treat and I feel I can’t stop shoveling junk into myself. It is quite a battle! When I was pregnant it was my plan to not give my kids sugar, but Mr Minx is quite the sweet tooth, actually he is quite the junk food of any type aficionado so this plan was quickly over.  DSC_0751

I pinned this Healthy Gummybear recipe  from Undressed Skeleton a while ago. Well I finally made it this week.

It was super easy. you can use any fruit and juice combination that you want.

The basic recipe is

1 cup of juice, obviously unprocessed and no added sugar juices are best

2 cups of chopped fruit

Honey/stevia to taste

5 tablespoons of gelatin
DSC_0733

 We used apple and strawberries and a wonderful organic apple and strawberry juice.DSC_0735

To make them all you do is boil the fruit and juice until the fruit is soft.DSC_0743

Put it all in a blender and whizz it up until smooth, add the gelatin and sweetener and whizz a bit more.

Pour it all into a cake tin and then into the fridge to set, I lined mine with baking paper as I was unsure as how it would come away from the tin, but it comes away easily and the paper was unnecessary.

It only took about 10-20 minutes to be ready. I tipped it out onto the chopping board and chopped it into bite size pieces, if you want and if you have a small cookie/fondant cutter you can cut little shapes.DSC_0747

Now for the taste test……

The texture is rather spongey, not really like the jube type lollies they are meant to replace. I thought the taste was alright, it is not super sweet but then I didn’t add much honey to mine so this could be fixed.

I think initially Rooster liked them but when Mr Minx ran from the lounge room to the kitchen to spit his in the bin Rooster also decided he didn’t like them. Mr Minx didn’t like the texture nor the flavour.

Duckman used them as building blocks, I don’t think he even ate one, which is highly unusual for him, he is normally shoving any food or non food items in his mouth he can get his hands on.

Don’t be put off by my fussy, sugar corrupted family, they aren’t all that bad, actually they are not bad at all.

Give them a try and let me know what you think of them.

 

Paleo Crackers

10 Jun

In my never ending quest for the elusive super healthy lifestyle I have once again given up refined sugar cold turkey, which I actually don’t find that hard, I have just done the last week sugar free and last night I had some ice cream and was left quite disappointed that I hadn’t really enjoyed it very much. The hardest thing is not baking, or not tasting my baking!

In addition to giving up sugar I want to reduce the amount of grain I eat. This is much harder for me than sugar, grain is in everything! Wheat, corn and rice make up so many of the easy to grab filling types of food most people love. 

I love crackers, commercial ones are full of things that I don’t want in my body and most home made recipes contain flour. So when I found these paleo crackers I had to give them a try.

The ingredients are

2 cups of almond meal

1/2 tsp salt

2 tbsp water

2 tbsp olive oil

1/4 tsp melted coconut oil

1 egg white

dried herbs of your choice (I used an Italian herb mix)Image

To make it is easy, put dry ingredients in a large bowl, mix wet ingredients in a small bowl, pour wet into dry and mix into a dough.Image

Roll it out between baking paper cut into cracker size pieces and bake in an oven preheated to 180 degrees Celsius for about 10 minutes or until golden.Image

I actually forgot to put the water in and I don’t think it effected the crackers at all.

They are pretty yummy, they have a creamy nutty taste from the almond meal and the herbs and salt were the perfect flavour.

These will be making more appearances in my house, apparently it can be used for a pizza base, but I don’t think it seems sturdy enough for that, but it is worth an experiment in the future!Image

Fruity Jelly Boats

6 Jun

One of The Minimens favourite shows on TV is I can Cook. This week they saw Katy make jelly Boats from oranges and were excited to make their own version of these. DSC_0636

To make your own you will need

oranges

grapes

passionfruitDSC_0612

gelatin or other setting agent

First we cut our oranges in half and juiced them, setting the juice aside. Then we scraped out the remaining flesh with a spoon.DSC_0614DSC_0617

We placed our orange skins into a muffin pan to make it easy to fill them. The Rooster put 3 grapes and some passionfruit pulp into each orange half.DSC_0620DSC_0618

We made two batches of jelly one using gelatin powder and one using Agar Agar.DSC_0613 I have only used Agar once when I tried to make vegetarian marshmallows, but it didn’t whip up the way gelatin does, so I was nervous to see if it would work this time when making jelly. Any way I made the jelly the same way for both setting agents and that is 1/2 teaspoon dissolved in 50ml boiling water then add 200 ml of juice and stir well.

We poured our jelly into our orange halves and then put them in the fridge to set.

Rooster was able to do a lot of the preparation, all that Duckman contributed was to spill our juice everywhere, luckily we had some bottled juice in the fridge so all was not lost, and he also made himself a plate of rice bubbles, most of which ended up on the floor.DSC_0624

The jelly made with gelatin was set after about 4 hours although it probably could have had more gelatin in it as it wasn’t as firm as commercial jelly, the ones made with Agar Agar had thickened but not really set as I had hoped, so I ended up putting them in the freezer to make a frozen orange snack instead.

Does anyone have experience with non gelatin setting agents and how to get them to work?

Rooster loved them! His words were “They are the best and they are super yummy!”

I’m so glad he liked them and wants to make them again as they are a super healthy sugar free snack option. I think these might become a regular treat in my house from now on!

DSC_0635

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