Wednesday, 22 July 2015

Hazelnut and Chocolate Cake with Raspberries

Beautiful chocolate torte. Based on hazelnuts and sweetened with erythritol guarantees diabetic friendly nutritional values :) Rich, dense and irresistible teatime treat that is surprisingly easy to make. This cake brings together the flavour of chocolate, hazelnuts and raspberries. Can't think of any better combination!




Ingredients:
  • 4 eggs
  • 200g butter
  • 200g hazelnuts (roasted and ground)
  • 150 dark chocolate
  • 150g erythritol
Topping:
  • 80 g dark chocolate
  • 30g butter

Preparation:

  • All ingredients should be at room temperature. Preheat oven to 160C  and line a 23 cm spring form with baking paper.
  • In a bowl, over simmering water, melt the butter and chocolate until smooth. Let the mixture to cool down a little bit. 
  • Beat egg yolks with erythritol until white and fluffy. Add the chocolate mixture and ground hazelnuts.
  • In a large bowl whip the egg whites  and gently stir it in the chocolate mixture.
  • Pour the batter into the form and bake for about 50 minutes. 
  • Meanwhile melt the chocolate and butter . Decorate the cake and serve with raspberries. 

Enjoy :)


Carbohydrates
Protein
Fat
Calories
Whole Cake
93g
85g
428g
4667
1 slice (1/16 of the cake)
5.8g
5.3g
27g
291

Wednesday, 17 June 2015

Strawberry Ice Cream

Hot weather in the last few days inspired me for making an ice cream. It’s a bit tricky to make nice one without ice cream maker (still on the list things to buy) but I’ve managed to find this amazing recipe for super easy and yummy ice cream. Some ingredients might be a bit surprising but trust me it all matches very well. Balsamic vinegar brings out the berries' beautiful colour and truly enhances their flavour. I would never think about using it in any dessert recipe!




Ingredients:
  • 700g strawberries (cut in half)
  • 2 tbsp. balsamic vinegar
  • 8 tbsp. Xylitol (powdered)
  • 500 ml whipping cream 
Preparation:
  • Preheat oven to 170C.
  • Place strawberries in a large baking tray and mix with balsamic vinegar and 6 tbsps. xylitol. Bake for about 35 – 40 minutes.  Let it cool down and blend in a food processor or with a hand blender.
  • Place the cream in a large bowl and whip together with remaining 2 tbsp. Xylitol.
  • Mix the whipped cream with the strawberry puree.  Try the mixture for sweetness. Add some more xylitol if you want to, but remember it will change nutritional value.
  • Pour the mixture into container and place in the freezer for at least 4-5 hours (the best overnight). 

Enjoy J







Whole container

Carbohydrates

86g

Calories

2332


Wednesday, 10 June 2015

Bounty Cookies

Bounty Cookies…The name says it all. If you love coconut, as much as I love, you will become addicted to these cookies. Combination of coconut and chocolate simply must taste good. For low carb version remember to use dark chocolate! J


Ingredients:
  • 120g ground almond
  • 120g butter
  • 70g xylitol (powdered)
  • 110g desiccated coconut
  • 1 egg
  • 1 tsp. baking powder
  • 1 tsp. coconut essence or liquor
  • 100g dark chocolate chips or chopped dark chocolate
  • Pinch of salt

Preparation:
  • All ingredients should be at room temperature. Using electric mixer, beat the butter and xylitol together.  It will take few minutes to get pale and fluffy mixture.
  • Add the egg and salt and beat continuously.
  • Add ground almond, desiccated coconut, baking powder, coconut essence and mix all together.
  • Add chopped chocolate and combine gently.
  • Place the dough in the fridge for about 30 minutes. Meanwhile line baking tray with parchment paper and preheat oven to 170C.
  • Form little balls out of the dough (they should be size of a walnut) and place them on a tray leaving some space between them. Press the cookies with the spoon gently.
  • Bake for about 15 minutes until golden brown.

Enjoy J 


Nutritional information: 


Whole batch

1 cookie

Carbohydrates

62g

2.4g

Calories

3153

126
Source: Based on roxanashomebaking

Monday, 1 June 2015

Red Velvet Cake

Few weeks ago, I received a message from a mum, asking me for a red velvet cake recipe for her little son, who was diagnosed with diabetes few months ago. I wish I could send him this cake, but I don’t think it would survive the journey to different continent :-)
If you miss some of the baking classics, that's a recipe for you. Moist and rich cake with a little hint of saltines. It tastes the best next day, so plan your baking ahead :)

Ingredients:
Sponge:
  • 225 g ground almond
  • 6 eggs, separated
  • 100 g xylitol (powdered)
  • 100g butter
  • 1 tbsp. Cocoa powder
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • Pinch of cream of tartar
  • 2 tsp. red food colouring
Frosting:
  • About 360 g full fat Philadelphia soft cheese ( 2 packets)
  • 100g butter
  • 70 g Xylitol, powdered (or to taste)
  • 1 tsp. vanilla extract
Preparation:
Sponge:
  • All the ingredients should be at room temperature
  • Prepare two round baking trays (about 20 cm diameter). Line it with baking paper and grease the sides with butter. Preheat oven to 180C.
  • Sift ground almond, cocoa, baking powder and salt into a bowl. For sifting ground almond I use colander as a it’s rather difficult to do it with a standard sift.
  • In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add xylitol, food colouring and vanilla extract and mix all together well.
  • In a large bowl whip egg whites with cream of tartar
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of mixed ground almond and fold it in gently. Add remaining flour and repeat folding in.
  • Pour the batter into the cake tins and bake for about 20 mins. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down.
Frosting:
  • Briefly beat together cheese with butter. Add xylitol and vanilla extract. 

Cake assembly:
  • Use about ¼ of the frosting to sandwich the cake together and swirl the rest over the whole cake. Use can decorate it with some crumbles you cut from the top of the cake or like me with desiccated coconut. 

Enjoy J 
Nutrition information:
Whole Cake
1 slice (1/12 of the cake)
Carbohydrates
80g
6.7g
Calories
5168
430

Monday, 25 May 2015

Lemon cookies

Who doesn’t like a cuppa with a nice cookie? It’s quite difficult to find a good recipe for low carb cookie,s but I’m determined to find something, that tastes good. My attempt to make peanut butter cookies was really successful, but I would like to find different flavors and experiment with different ingredients.
I’ve started with lemon and adapted traditional cookie recipe by swapping flour and adding coconut oil. The cookies turned out aromatic and really tasty. They were a bit soft, but that’s a nature of xylitol, and it’s impossible to get that crunchiness without using sugar or honey. I’m planning to make an orange version and possibly some with chocolate chips too.


Ingredients (make 25 cookies):
  • 120g ground almond
  • 60g soya flour
  • 100g xylitol (powdered)
  • 1 egg
  • 40g coconut oil (melted but not hot)
  • ½ tsp. bicarbonate soda
  • Zest of 1 lemon
  • Juice of ½ lemon

Preparation:
  • Preheat oven to 180C. Line baking tray with baking paper.
  • Mix together all dry ingredients. Add the coconut oil, egg and lemon juice. Mix well together.
  • Scoop dough one level tablespoon at a time and form little ball. Place it on a baking tray and press down gently.
  • Bake for about 10 -13 minutes until golden brown.

Make a cup of tea and enjoy :)



Nutritional information:

Whole batch
1 cookie
Carbohydrate
42g
1.6g
Calories
1636
65

Tuesday, 19 May 2015

Chocolate Truffles

A bit of indulgence for sweet – toothed chocoholics,. Rich, creamy and smooth chocolate, that melts in your mouth. They are a bit similar to those you can buy in M&S, just better and will less sugar :)


Ingredients (for about 25 truffles):
150 g dark chocolate (I use Tesco, 30g carbs per 100g)
50 g double cream
75 g soft butter
1 tbsp xylitol
1 tsp. instant coffee#2 tbsp. cocoa powder

Preparation:
  • Chop the chocolate.
  • Bring the cream to the boil. Remove from the heat and add instant coffee, xylitol and chocolate. Stir well and let it cool down.
  • Add soft butter and mix well.
  • Line small baking tray or container with cling film and pour the mixture in it.
  • Place in the fridge for about 2 hours.
  • Divide the mixture into equal squares and form irregular truffles. Dust with cocoa powder.
  • Store in the fridge.


Enjoy :-)

Nutritional information:


Whole batch
1 truffle (1/25)
Calories
1696
67
Carbohydrates
50.8g
2g

 Source: Adapted from kwestia smaku



Tuesday, 3 February 2015

Pumpkin and Sunflower Seeds Crackers

If you run out of ideas for low carb snacks try these delicious crackers. Perfect combination of seeds, rosemary and black olives. They are easy and quick to make without much mess or preparation. Lovely accompany for cured meats or pickles and maybe glass of wine on Friday night J The only problem with them is its quite difficult to keep the portion to snack size J 

Ingredients:
  • 100 g almonds
  • 50 g sunflower seeds
  • 50g pumpkin seeds
  • 1 egg
  • 1 tbsp. olive oil
  • 5 black olives chopped
  • 10 g cheese (finely grated)
  • ½ tsp rosemary
  • Pinch salt and black pepper
Preparation:
  • Mix dry ingredients together.
  • Beat the egg with olive oil and combine with dry ingredients.
  • Roll the dough between 2 sheets of baking paper. Remove the top sheet and cut out the shapes you like. It can be squares or circles (I used shot glass to make mine).
  •  Bake on baking paper for about 10-12 minutes.
  • Let the crackers cool down and serve with cheese or just plain.

Enjoy J

Nutritional information:

 

Whole batch

1 cracker

Carbohydrates

14.2 g

0.5 g

Calories

1358

54