Monday, 16 September 2013

Yogurt Tart

Very simply and quick recipe for a delicious tart. It’s a very lovely cake that looks amazing and tastes even better. Yogurt filling is creamy but not too heavy and matches nicely to the chocolaty base. You don’t need long list of ingredients or any advanced baking skills to make this tart.
I used greek style yogurt to make the filling but if you like to make low calorie version you may use natural yogurt. It should work perfectly fine.

Chocolate Base:
·         250g ground almond
·         30 g cocoa
·         3 eggs
·         5 tbsp. xylitol (powdered)
·         2 tbsp. coconut oil (melted)
·         1 tsp. baking soda
Yogurt filling:
·         600 ml greek style yogurt
·         3 eggs
·         2 tbsp. plain flour
·         1 tbsp. vanilla extract
·         140g xylitol (powdered)
Chocolate Base:
·         Preheat oven to 180C. Place all the ingredients for the tart in a large bowl and mix well together. Form a ball from dough and press evenly into 23 cm wide loose bottomed tart tin and bake for about 20 minutes. Set aside to cool down a bit.
Yogurt filling:
·         Preheat oven to 190C.
·         All the ingredients should be in room temperature. Place them in a large bowl and mix well together using electric mixer.
·         Poor the filling into cooled tart base and bake for about 30 min. Yogurt filling should be set especially in the middle.
·         Remove from oven and cool down to room temperature. Place in a fridge for about two hours before serving.

Enjoy :)

Calories and Carbohydrates:

Whole tart
1 piece (1/12 of the tart)

Tuesday, 3 September 2013

Peanut Butter Cookies

First ever cookies on my blog. Total debut but I really like the result! Lovely peanut butter flavour with a hint of salt combine very nicely. Cookies are light, soft and taste delicious with cup of coffee or tea. Definitely worth trying J 

Ingredients (make 18 cookies):
·         100g Xylitol
·         50 g unsalted butter (soft)
·         1 medium egg
·         1 teaspoon vanilla
·         200 grams peanut butter crunchy
·         60g ground almond
·         40g soy flour
·         3/4 teaspoon bicarbonate of soda
·         pinch of salt  

·         Pre-Heat the oven to 180C.
·         Combine the dry ingredients in a bowl and set aside
·         Cream together the butter with egg, vanilla and peanut butter. Blend until smooth.
·         Add in the dry ingredients and mix well. Form a dough in a ball and put in the fridge for 30 minutes (or in the freezer for about 10 minutes)
·         Form little balls (a bit bigger than walnut) and place on a baking tray lined with baking paper Press each ball with a fork to flatten them a bit.
·         Put into the centre of the oven for 15-20 minutes until golden brown.

Enjoy J

Carbohydrates and Calories:

Whole dough
1 cookie

 Source: Adapted from Nigella