Ok so Im on a sugardetox. Did you ever try that? Its not that tough at all. Maybe because I dont eat much refined sugar anyway but I was told Ill have a crash about 10 days into it…and I havent yet. Ive been doing it for about 12 days now so we will see right?
Anyway the toughest thing about it is that you cant have fruit and you cant have dried fruit. But because most my desserts have dates in them I thought it wasnt great, so I had to come up with a biscuit that has no dates in it and here it is.
It is absolutely delicious and totally sugarfree (except the naturally occuring sugars in nuts) and just the right thing for a midday snack.
I hope you like them and if you do make them please tag me on Instagram Id love to see your creations.
Place the first seven ingrediets in a food processor and blend until combined and sticky. Refrigerate until firm.
While the cookie dough is firming up, blend the remaining ingredients in a food processor until very creamy. Also refrigerate. It has to be frm enough to pipe but not too firm.
Now roll the dough between two sheets of cling film, it will be hard to roll out and will crumble. Get a cookie cutter and cut an even amount of biscuits.
Remove the beetroot filling from the fridge and pipe onto half of the biscuits leaving a bit of an edge. Place the other half of the biscuits on top and press gently down.
Warning you will have some filling left but hey you can always spread it on toast and have pink toast right.
These will ot keep for long, maybe 4-5 days as the filling will go sour. So enjoy within that time.
So its nearly Christmas and while I am writing this my mulled wine is slowly heating up on the stove.Youd think Id be sharing a lovely Christmassy treat with you now but I am not. I have been so busy with all sorts of things including getting my kitchen fixed up that I havent created anything Christmassy! How terrible is that?
I know I know really terrible. And you know what Ill try my best but I cannot guarantee anything will come out of my kitchen before next weekend, because tomorrow I am off for my Christmas party and then off to Paris for two days. My kitchen is still under construction….but as I said Ill try my best.
SO for now youll have to make do with these absolutely delicious Pecan Tahini caramel bars.
I really hope you like them and if you remake them, please tag me on IG. I would looove that.
This one’s for the lovers…the coffee lovers I mean! I am an absolute coffee lover and sometimes I drink too much, I think. But what I really really love is the combination of coffee and chocolate. Combined with a delicious vegan caramel sauce I think its just unbeatable. So if yoou love your coffee as much as I do this one is for you. It is a beautiful not too sweet nearly refined sugar free and alomst healthy cheesecake, that you could almost have for breakfast. Its got nuts and seeds in it its got coffee in it and of course chcocolate. I might just do that and have it before work or at my 11 o’clock break tomorrow.
Slthough one slice is sitting right in front of me defrosting so maybe I wont wait and have it after dinner.
If you guys try it, please let me know and if you happent to take a photo please tag me on Instagram. Id looove to see you creations and I would be so honoured
By the way for the coffee I used Percol Coffee beans. They are my new favourite coffee, its fair trade and organic and their capsules are compostable which is the main reason I decided to try their products. The caramel sauce is Natures Charm caramel sauce, but they have a huge variety of other vegan prducts including a salted caramel sauce and also a butterscotch sauce. All are absolutely delicious.
So were back in autumn again. Didnt that come around very quickly? It sure did. Summer just flwe by and I am not ready for autumn and winter yet.
The only thing that cheers me up a bit are the new foods that are now coming into season.
Like blackberries. My little monkeys and their granny went out the other day and picked a huge amount of blackberries. granny wanted the kids to do what she used to do as a child. So off they went. So now there are heaps of blackberries in my freezer and I need to come up with things to use them in.
But isnt that the best thing about a raw vegan cheezecake? You can add any fruit and turns out delicious. The only thing I found is that the watercontent is abit tricky to work with and yoou need to add more coconut oil for the cake to set and not run away when not frozen.
But I think I got it right this time. Not like with my strawberry cheezecake that I made a while ago that just run away after I defrosted it. It was more a yoghurt texture than a cheesecake.
Anyway anyway. The recipe for this delicious cake is below and as always tag me on Instagram in your recreations and let me know what you think of the recipe.
For the base crush combine the crushed Oreos with 1 tbsp coconut oil and fill into the 6 cake rings. Freeze for about 20 minutes.
For the cream cheeze filling blend all other ingredients a couple of times in the blender until very smooth. While still blending pour in the coconut oil and continue blending until combined and very smooth.
Now divide the filling between the 6 bases and freeze for about 1 hour.
I have actually never met anyone who doesn’t love caramel. Its gooeyness and sweetness. But its always a cheat treat isn’t. Always associated with something unhealthy and bad for you. Weeeell not my Tahini caramel!
It is absolutely delicious and so yummy you can pour it on ice cream and cake or even use as a sweet spread on toast!
Yep you heard me! Its refined sugar free, dairy free and vegan!
And this is one more thing you can make with it. Matcha Caramel Pralines
I don’t have a recipe for the pralines but I sure do have the recipe for the sauce.
Put all ingredients in a saucepan and cook on low heat until it thickens. Depending on the heat it might take a while. Keep stirring to avoid burning.
Let it cool down and you've got your caramel sauce.
I’m not sure How I came up with this idea, I just wanted something really fruity and not too heavy. Sometimes I find chocolate a bit too much. So I thought and thought and while I was putting my two monkey to bed this idea came into my mind. Citrus fruit is so refreshing, add some goji berries and you have a treat full of nutrients, vitamins and antioxidants.
Did you know that fruit that goes brown once cut open (I’m thinking apples, bananas, pears) have very little antioxidants on their own and fruit that never changes colour when cut open has a lot, blueberries for example? I didn’t know that and only recently found out. So this is why we put lemon juice on apple when we cut them, to stop them oxidising by adding antioxidants. Makes sense right?
This along with the superfood goji and loads of nuts and seeds makes my delicious tartlets not only super yummy but also super healthy and do you know what also childproof. I made eight tartlets and five are already gone they’re so good.
But judge for yourself and as always let me know what you think.
You will need a high speed blender and 8 silicone muffin cases (approx. 5cm Ø). Actually a word of warning, these take a while to make or I was just very tired and experimenting didn’t help but I remember thinking, hopefully they are worth it and let me tell you they are.
Lemon Lime Orange and Goji Berry tartlets
Delicious superfood tartlets full of antioxidants and nutrients
For the base:
Place the first three ingredients in a food processor and blend until combined.
Divide by eight and press tightly into the muffin cases. Refrigerate.
For the filling:
Now place the next four ingredients into a blender and blend until very creamy. Slowly pour in 2 tbsp. of the 3 tbsp. coconut oil while still blending
Remove two thirds of the mixture leaving one third in the blender.
Now add the lemon and lime juice and peel along with 1/2tsp psyllium husk and 1/3 tbsp. coconut oil. Blend until well combined and creamy. Spoon one eighth into each muffin case and spread.
Take one third of the remaining creamy mixture and place into the blender.
Add orange juice and peel along with 1/2 tsp psyllium husk, 1/3 tbsp. coconut oil and 1/2 tbsp. goji berries. Blend until combined and creamy and spoon into the eight muffin cases. I didn't completely flatten this layer as I wanted uneven layers
For the last layer place the remaining filling into the blender and add the remaining goji berries, the remaining 1/3 tbsp. melted coconut oil and 1/2 tsp psyllium husk and blend until combined and creamy. Spoon into the cases and flatten.
Freeze overnight. defrost for at least an hour before serving
Have I ever mentioned how much I love cereal bars? Proper cereal bars I mean. Not the stuff you get at the shop, now there are a few new bars that are great, but real homemade cereal bars.
I love having them in the house and if there are some they are usually gone pretty quickly.
There are so many recipes for them and I could share so many with you but today I have a recipe that for scrumptious spicy chocolate cereal bars.
Not only are they refined sugar free but the spices increase your intake of antioxidants. But you knew that already. I for myself love spicy food but when cooking for my two little ones I have to be cautious as if they detect any trace of a kick to their food they wont eat it. So these are moderately spicy.
The recipe is for chunky and smooth bars depending on your preference and if you’re making them please let me know in the comment section what you thought.
Just my humble opinion…
So today is Valentine’s Day and I am not sure how I feel about that. I see all these beautify photos on Instagram of heart-shaped dishes from cookies to pancakes to full sized cakes and so many many other lovely treats. To be honest I love the look of all of them and the creativity and thought behind them.
And I just love the colour pink so anything pink I see (or maybe most pink things) I love.
When you go out to the shops today you see all these men rushing around buying roses and chocolates. And I can’t help but thinking isn’t this all a bit silly?
Is it because we never do anything like that (my other half and me), I don’t get flowers or chocolates and we don’t go out for a romantic dinners on Valentine’s Day.
But honestly who does?
I think if I came home with some pink cake or chocolates I’d be getting very highly raised eyebrows.
I remember the only time I got a present (roses a big teddy and chocolates) on Valentine’s Day was the very first year I was going out with my significant other, and I think the pressure of it all got to him.
On the other hand, my little James came home yesterday with a handmade Valentines Card for his dad, brother and mum and I thought that was so cute. They made them in school yesterday and now it’s on my kitchen press.
The girls in the office had the idea of making our own cards this year, too. And so we did.
But is anybody really taking today seriously. Are there people out there who would spend a fortune going out for dinner and buying expensive presents? I am sure there are, otherwise restaurants wouldn’t be fully booked tonight and the guys would be running around buying all that stuff.
Anyway Ill be off to Instagram now looking at all the pink heart shaped food and maybe next year, if I don’t forget Ill create something myself and post the recipe her. Until then you have my delicious pink breakfast bowl to look at which I made today and it coincided with the pinkest day of the year. HAHA