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Tag: Sugarfree

Sugarfree Pecan Hazelnut Biscuits

Sugarfree Pecan Hazelnut Biscuits

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.

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Sugarfree pecan hazelnut biscuits
Delicious sugarfree protein biccies
Course Snack
Servings
biscuits
Ingredients
Course Snack
Servings
biscuits
Ingredients
Instructions
  1. Place the first seven ingrediets in a food processor and blend until combined and sticky. Refrigerate until firm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Blueberry Chocolate Mousse Mocca Tart

Blueberry Chocolate Mousse Mocca Tart

 Do you know anyone who doesnt like blueberries or chocolate mousse? I dont. I also dont know anyone who doesn think chocolate and coffee is a great combo.

So to make things even better than great I combined the three and made a delicious blueberry and chocolate mousse tart which is vegan, gluten free and refined sugar free.

I brought it for dessert to an Easter dinner with all non-vegans and they all loved it. So as a result of that I only have a tiny slice left for myself. 

But judge for youself and let me know what you think. Recipe is below

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Blueberry Chocolate Mousse Mocca Tart
Servings
ppl
Ingredients
Servings
ppl
Ingredients
Instructions
  1. For the base: Process the first six ingredients in a food processor until well combined.
  2. Line a 15'X 4' tart tin with cling film and press the dough into it. Freeze for about 20 minutes.
  3. For the filling: Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth.
  4. Continue blending on a low speed and pour the coconut oil and cacao butter and blend until silky smooth.
  5. Pour into the tin and refrigerate for at least 2 hours before serving. Before serving decorate with blueberries and coffee beans Enjoy
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Avocado pumpkin seed cakelets

Avocado pumpkin seed cakelets

My little monkey Alex is turning 2 next week and I have promised him and his older brother a green monster cake for the party. So I really needed to create something green. You might say why not use food colouring? Nope not me…I refuse to use food colouring and I don’t want any refined sugar in it.

I’m not a health freak and when it come to myself, I often, I try not to, indulge in sugary treats..But for my monkeys I want to reduce their sugar intake as much as possible, because frankly they just go MAD on it.

So off I went trying to come up with nice recipes and I remembered I made a cake once using a recipe from the lovely Audrey www.unconventionalbaker.com, that consisted only of a couple of ingredients. Because I’m really bad at following recipes and because most of the time I don’t have the ingredients at hand and also want to try something once it pops into my head, I adapted it.

When I was finished I was left with these beautiful cakelets (is that even a word?). They were only a trial so I didn’t decorate them to be monsters but beautiful girly cakelets with dried roses.

Having decorated them I really wanted to see what the guys think. There is no point asking my lovely Alex because he eats everything but James is the fussbob, the one that represents all kids and their weird tastes.

So I got my little guy and said “Ive got a lovely treat for you babs, let me know what you think.” He ate some and said, “its lovely mama but I don’t like the bottom bit (which is the crust). Ill eat just the top bit if that’s ok and you can have the bottom”. Fine with me. Two seconds later…”actually mama I don’t like the top bit either its too cold and its avocado.

Whats wrong with avocado? He loves avocado and eats it all the time mixed with banana.

Anyway, so here we are if he doesn’t like it, none of the kids at the party will like it. I guess that means more recipe testing.

But if you want the recipe, here it comes:

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