Here are 3 tasty sweet treats that will leave you satisfied without bloating your belly and leaving you in a post sugar slump
Chocolate, banana and date fat controlling bread –
Makes one substantial loaf that can easily serve 12.
Ingredients:
4 eggs and 3 tbsp coconut oil, dash of vanilla extract whisked in a separate bowl
4 ripe mashed bananas
Mix together well
1 and 1/3 cup of chi seed (or ground/milled flax seed or a mixture of the two)
2 and 1/3 cup of almond flour
3 tsp baking powder
2 tblsp cocoa powder
1 cup of chopped dates (you could soak for 24 hours in rum for a delicious taste)
Optional pinch of salt
Dash of vanilla extract
Option dash of amaretto, rum, gran marnier or other liqueur)
Mix well.
Combine all ingredients (add water if consistency too thick)
Add to silicone loaf tin (or well greased tin) and bake for 30 mins at 175c
Leave to cool and slice to serve. It is even better the next day!
Enjoy!
Clementine cake – Make 1 very large cake, about 15 servings
(I halved the ingredients to make a smaller cake and used 6 clementine’s)
350g of clementines (about 6-8)
12 large eggs
450g of xylitol http://www.amazon.co.uk/Total-Sweet-1kg/dp/B006MW23Q4/ref=sr_1_1?ie=UTF8&qid=1387014566&sr=8-1&keywords=xylitol
500g ground almonds
2 tsp of grain-free baking powder (Tesco do a very good one)
Coconut oil or light olive oil for greasing
Method
Put the clementines skin and all in a pan with some cold water, bring to the boil and cook for 1-2 hours until soft and easily pierced with a knife. Drain and, when cool, cut each clementine into pieces, removing any seeds or pips, then place the flesh and skins in a food processor with the eggs and process until pureed
Preheat the oven to 190ºC/170C fan, then grease and line a 9×13 inch roasting tin with baking paper
In a large mixing bowl, stir together the xylitol, ground almonds and baking powder, then pour in the clementine and eggs mixture and beat together with a wooden spoon until well combined
Pour the cake mixture into the prepared tin and bake for an hour, or until an inserted skewer comes out clean. It’s best to cover the cake with some foil about 30 minutes through cooking to stop the top burning
Once cooked transfer to a wire rack to cool, then enjoy
This cake keeps really well in an airtight container and actually taste better 1-2 days after baking. You can also serve it as a dessert with vanilla cashew ice cream
from Holly www.puretastepopup.co.uk
Gluten free mince pie and raw mince pies
I found these recipes on Jamie Olivers website. I haven’t tried them (yet) but they look delicious.
I can’t find the recipe I used last year for gluten free mince pies….grrrr
