Tag: gluten free

Lemon & Blueberry Mug Cake

Todays I’m sharing a great Lemon & Blueberry Mug Cake recipe.

I came across this recipe from Keto Pots and thought it looked tasty. This is a delicious, healthy, gluten free dessert that takes just a few minutes to make.

We have a large bag of dried blueberries in the pantry that are taking me a while to use. So, I decided to soak some of the dried blueberries in water and use them in this recipe. We also have a good crop of lemons on our tree at the moment.

I actually doubled this recipe and mixed it in a larger bowl, before splitting it into the 2 ramekins. This is a super fast, super easy recipe to make.

Lemon & Blueberry Mug Cake
Ingredients (makes 1)

1 egg

5 tbsp almond flour

½ tsp baking powder

1 ½ tbsp Natvia Gold brown sugar (or other sweetener)

2 tbsp lemon juice

1 tsp lemon zest

2 tbsp blueberries

Method

* In a small bowl combine the almond flour and baking flour

* In a large, microwave safe mug – whisk together the lemon juice, lemon zest, egg and sweetener.

* Add the almond flour mixture and stir well

* Fold in the blueberries.

* Microwave on high for 90 seconds or till the top is firm to the touch and a toothpick comes out clean.

* Best eaten warm (also great with a bit of yoghurt or cream)

 

I hope you enjoy this recipe as much as we do.

 

Till the next post,

Live clean n prosper

 

A Chocolate Chip Cookie recipe

Today I’m sharing a Chocolate Chip cookie recipe.

A friend of mine put me on to it. These cookies have a surprise ingredient and are healthy enough to eat for breakfast. They taste great, are gluten free and keto friendly (so low in carbohydrates).

The recipe is from a site called Sweet as Honey and the cookies are really quick and easy to make.

I started to get my ingredients measured out and I realised that I was short on Almond flour. So, I made a small change and have shared the recipe with my changes.

Chocolate Chip Cookies

makes 16

Ingredients

1 large egg – at room temp. & lightly beaten

75 g unsalted butter – melted

100 g Monkfruit sweetener

60 g zucchini – finely grated and with excess water removed

85 g almond flour

85 g buckwheat flour (for added fibre & protein)

½ teasp baking powder

1 teasp ground cinnamon

¼ teasp ground ginger

¼ teasp ground nutmeg

¼ teasp salt

1 teasp vanilla extract

50 g chopped pecans

80 g sugar free chocolate chips

Method

* Preheat oven to 160’c. and line baking tray/s with parchment paper and set aside

* Finely grate the zucchini with skin on. Then placing the grated zucchini in the centre of a clean tea towel, wrap and squeeze bundle to remove all water. (This is important so as to avoid soft cookies)

* In a large mixing bowl, beat the egg with the melted butter and sweetener.

*Stir in both of the flours, zucchini, and baking powder, cinnamon, ginger, nutmeg, salt and vanilla.

* Once thoroughly combined, stir in the chopped pecans and chocolate chips.

* Use a tablespoon to scoop balls of the mixture onto the trays.

* Wet your hands and lightly press down on the balls of mixture to flatten and shape the cookies.

* Bake in the centre of the oven for 15 minutes or until slightly golden on the edges.

* Cool on a cooling rack for a least 30 minutes before eating. They will firm up at room temperature.

* The cookies should be stored in an airtight container at room temperature for up to 4 days. The cookies can be frozen in zip lock bags to keep for longer if necessary.

I hope you enjoy these cookies as much as we do.

If you want to try more keto friendly baking, check out the Sweet as Honey website for more ideas.

Till the next post,

 

Live clean n Prosper.

Sharing a Chocolate Brownie recipe

Today I am sharing a gluten free, Chocolate Brownie recipe.

Whenever I need to bring something for a morning tea, this is my ‘go to’ recipe. It’s a recipe from David Gillespie’s ‘Eat Real Food’ cookbook with a few small alterations.

These are low sugar, gluten free brownies which can be stored in the fridge to be enjoyed at a later date (if there are any left).

I have also been known to use the brownie recipe for making the occasional cake. Making 2 batches using 20cm round cake tins gives the 2 layers for a decadent chocolate cake.

So for those people who have asked for the recipe, here it is.

Brownie recipe

Makes approx. 16 pieces

Ingredients

125g butter

25g cacao butter

1 cup dextrose

¼ cup coconut sugar

1 1/2  tbsp organic coconut flour

3/4 tsp baking powder

50 g organic cacao powder

pinch of salt

2 eggs, lightly beaten

1 tsp Vanilla paste

Method
  • Preheat the oven to 165`C and prepare your tin (I use baking paper).
  • Using a heatproof bowl to sit on top of a saucepan that has some water in it. Bring the water to the boil, then turn down the heat so its just simmering.
  • Put both butters into the bowl to melt.
  • Once melted, add the dextrose and sugar and mixing well. I use my stick blender.
  • Then add the flour, baking powder, cacao, salt and vanilla continuing to mix will well combined.
  • Remove the bowl from the saucepan and add the eggs, keep mixing here until the mixture is smooth.
  • Pour into your pan and bake for 30 minutes or till a skewer inserted in the middle, comes out clean.
  • Cut into squares while warm.
  • Cool to room temperature, then they can be store in an airtight container in the fridge.

 

When using the brownie recipe for a layer cake, it makes the cake a bit dense, a little like mud cake. This means that a small cake goes a long way.

So, with this recipe you can make a batch of brownies or a delicious cake.

Until the next post,

 Live Clean n Prosper