Gluten-free Low Sugar Peach, Cranberry and Coconut Cake

Spiced poached fruits, red jewelled cranberries and buttery fragrant coconut all represent the flavours of Christmas and the festive December month. My cake is made with these festive favourites combined with almonds, quinoa and eggs to make a decadent but healthy sweet treat. The eggs make this cake super moist and golden with a richness that works for the cake to be served alone or warmed with custard for an after-dinner pudding. Making the whole cake in a blender creates minimal mess and apart from the baking time of 45 minutes, it really takes little effort to make.

Gluten-free Low Sugar Peach, Cranberry and Coconut Cake

Ingredients:

• 200 grams of almond meal and quinoa mix 
• 5 organic eggs
• 450 grams of tinned peaches
• 1 cup of Natvia
• 1 teaspoon of gluten-free baking powder
• 1/2 cup of cranberries
• 1/2 cup of shredded coconut

Method:

1. Use a blender to puree the eggs and sugar until creamy.
2. Add the peaches without liquid.
3. Mix in the almond meal and baking powder until combined but don't over mix.
4. Stir in the cranberries and coconut.
5. Pour into a lined baking tin or generously cover the tin with coconut oil.
6. Sprinkle over some shredded coconut.
7. Bake for 45 minutes on a moderate heat. Check the cake is set by inserting a skewer into the middle. If it comes out clean you will know it's baked through. 
8. Let cool in the pan.

Sugarfree Lemon Delicious Pudding

Citrus lovers will appreciate this tangy and light dessert that's perfect to finish off a winter feast. Whisking the egg whites separately before folding into the mixture really makes the difference in creating a fluffy sponge. Not only is this dessert sugar free but I made mine gluten and dairy free too.

Sugarfree Lemon Delicious Pudding

Ingredients:

• 50 grams of organic butter, melted
• the zest of one lemon
• half a cup of Natvia stevia sweetener + 3 tablespoons 
• 2 tablespoons of gluten-free plain flour
• 1 teaspoon of baking powder
• the juice of one small lemon or half a large lemon
• one cup of almond milk
• 2 eggs, separated
• 1 teaspoon of vanilla extract

Directions:

1. Whisk together the melted butter, lemon zest and Natvia in a large mixing bowl until pale and creamy. 
2. In a separate bowl, add the egg whites and put the egg yolks into the sugar and butter mixture. Using an electric mixer, beat the egg whites until they are fluffy and glossy. Meanwhile, whisk the egg yolks into the sugar and butter until pale.
3. Add the lemon juice, vanilla and almond milk into the egg yolk mixture and stir to combine. Sift over the flour and baking powder and stir those through too. Add the egg whites in batches, folding in gently to combine. You don't want to lose the air from the egg whites by mixing the ingredients too vigorously. Take your time to gently mix everything together.
4. Grease a 1-litre capacity dish with butter. Pour in the mixture and place in the oven to bake at 160 degrees (moderately low temperature) for 35 to 40 minutes.
5. The top of the pudding should be golden brown and the cake will be have some spring to it. 
6. Serve the a dollop of Greek yoghurt and a sprinkling of fresh berries.

Vegan Birthday Cake: Guest Post by Stefanie Moir

First of all thank you Amy for featuring my birthday cake on your blog!

I became a vegan at the start of this year and I am passionate about health and fitness, I try to eat wholefood every day and limit processed food and sugar.

I bought a book by Chloe Cascarelli, a vegan chef who is well known in the UK for her successful winning of a popular television show “Cupcake wars.”  Her book “Vegan Desserts by Chloe” is amazing and has several of dif
ferent sweet treats for everyone, not just vegans.

I decided to take on the mixed berry shortcake as my birthday cake; I should let you in on a secret that this was risky as I have never made a full cake from scratch never mind a vegan cake! I also set myself a challenge to make a cake that was sugar and gluten free. With my track record of failed attempts looming in the background I went at it … for about 3 hours!

Not only was I nervous about this cake and how it would turn out, taste, look, but also what all my family would think of it too (they are not too big on the idea of desserts being healthy).  I will tell you this, not only was this cake vegan, gluten free, and free from added sugar, it was delicious and a huge hit with all my family! My gran even snuck an extra piece home in her purse.

Healthy Peanut Crunch Chocolates... sugar free, paleo AND vegan!

Lovers of peanut butter will delight in the crunchy peanut butter centre of these coconutty chocolates. To make these delicious and creamy chocolate treats, you only need a a few ingredients and a silicone ice cube tray or chocolate mould (these are flexible and make it easier to pop out the set chocolates).

If you prefer, you can substitute the peanut butter with a preferred nut butter with the same result. Yummy additions to these chocolates could include goji berries, shredded coconut, chia seeds, cinnamon or orange zest.

Sugarfree Protein Rocky Road

If you try one recipe from my blog, it has to be this one, especially if you love chocolate. This rocky road is so good, you will happily replace fat and sugar laden chocolate nibbles with this healthy alternative. Made with toasted raw peanuts, sugar-free marshmallows and unsweetened dried cranberries to complete the flavour jumble.

Apart from the special added ingredients, this recipe uses what most health nuts will have in their pantry. I found sugar-free marshmallows at the pharmacy, but you can also source them in speciality sweet shops and health food stores.

Skinny Sugar-free Cinnamon Tea Cake

This is a very simple recipe and makes the most delicious buttery cake with simple but beautifully matched flavours. I replaced sugar in the recipe with Natvia stevia sweetener. Cinnamon on the palate is also associated with sweetness and can mimic the taste of sugar in your mouth.

Skinny Sugar-free Gluten-free Butterfly Cakes

The perfect treat at an afternoon tea, butterfly cakes are dainty and sweet, and are always a crowd pleaser. These sponge cakes are made without gluten or sugar yet stay fluffy and moist. To keep the cakes completely allergy free, the berry centre is made with blueberry flavored CoYo, spiked with some Chambord liquor.

Skinny Butterfly Cakes
120 calories per cupcake

Ingredients:

• 100gm (2/3 cup) gluten-free plain flour
• 2 teaspoons of baking powder
• 4 eggs
• 1/2 cup of Natvia sweetener (stevia sweetener powder)
• 50 gm butter, melted and cooled
• 1 large tub of blueberry CoYo (coconut milk yoghurt)
• 2 tablespoons of Chambord or raspberry liquor

Method:

1. Preheat oven to 180 degrees fan forced. Line a 12-hole muffin tin with cupcake liners. Sieve the flour and baking powder twice into a bowl and set aside.
2. Using an electric mixer, whisk the eggs and sweetener until pale and creamy, and doubled in size (about 5 - 8 minutes).
3. Gently fold the flour mixture into the eggs and sweetener until combined. Add in the melted butter and fold again until incorporated.
4. Divide the mixture amongst the 12 cupcake liner; the mixture should come to just over 3/4 full. Don't fill the cupcake to the brim on the liners as they will rise.
5. Bake for 15 minutes, until risen and golden.
6. Take out of oven and let cool in tin for 15 minutes before transferring to a wire rack to completely cool.
7. Once cooled, use a small sharp knife the cut out a dome shape in the centre of the cakes. Cut this small piece of cake into two to use later.
8. Transfer the CoYo into a bowl and mix together with liquor.
9. Fill each cake cut-out with the CoYo and top with remaining cake pieces to form the butterfly.
10. Dust with natural icing sugar before serving. 

Sugar-free Gluten-free Gingerbread Cookies

These cookies are the perfect sweet treat this Christmas, especially if you want to stick to a sugar and gluten free diet over the holiday season. I made mine gingerbread men shaped and you can choose any cut-out you desire, or roll into balls to make traditional cookies. I also like to make these biscuits as a Christmas gift for friends and family; just secure in an airtight container and wrap with ribbon.

Sugar-free Gluten-free Gingerbread Cookies

Ingredients:

• 1 cup of almond meal
• 1 1/2 cups of gluten-free pastry mix (find this in your gluten-free baking section)
• 1 teaspoon of baking powder
• 1/4 cup of stevia sweetener crystals
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1 pinch of all spice
• 2 tablespoons of melted low-fat margarine
• 3 tablespoons of almond milk (you may need to add more if your mixture is too dry)

Method:

1. Sift the baking powder and pastry mix, then add in the almond meal, sweetener and spices.
2. Add the margarine and almond milk, and slowly mix together until the ingredients form a soft dough. 
3. Knead this mixture together to make a ball; if the mixture is not holding together add a small dash of almond milk until you get the desired results.
4. When you have kneaded the dough into a ball, place on a flat counter, covered in a sheet of baking paper. Using a rolling pin, roll the dough into flat piece about 2 cm thick. You may need to sprinkle some almond meal on the dough before rolling if it seems a little sticky.
5. Cut out your desired shapes and place on a large baking tray, covered with baking paper.
6. Bake in a hot oven (200 degrees fan forced) for 15 minutes, or until golden.
7. Transfer to a wire rack to cool and store in an airtight container for up to 10 days.

Skinny Tofu Berry Cheesecake with vegan, paleo and sugar-free options

With so many fantastic soy and coconut milk products on the shelves to replace traditional dairy options, vegan and lactose-free cheesecakes are as easy to make as the old-fashioned varieties. This cake can be made vegan or paleo with a few ingredient replacements, which I will specify in the ingredient list. I have made this recipe really flexible to suit all different needs, tastes and preferences just by a few adjustments. Feel free to ask any questions if it gets too confusing! I also must add, don't be afraid your cheesecake won't set. It will! Don't have nightmares of unclasping your springform pan only to have the filling collapse dramatically from its confines. This has never happened to me... and I am not bragging, I am reassuring. If you are afraid of cheesecake disasters, lightly touch the cake when you remove it from the oven and you will feel it's gentle firmness. Also, setting the cake will come from allowing it to cool correctly and giving it plenty of time to chill in the fridge before serving. Don't be tempted to serve straight from the oven.

The beautiful pink blush of the cake makes it gorgeous looking and spectacular to serve at a dinner party. Don't tell anyone about the tofu ingredient or sugar absence until they have eaten their piece all up! I promise you they will be greatly impressed by your culinary secrets...

Skinny Tofu Berry Cheesecake

Ingredients:

Supplies:

• 1 medium springform pan, line the bottom with foil and clasp the outside around the foil with enough the wrap around the sides of the tin. 
• 1 medium or large roasting tin. 

Crust:

• 1 pack of fresh dates (fresh works best but dried dates will work too, you will just need to soften them for 30 minutes in hot water first)
• 250 grams of almond meal
• 1/4 cup of cashew nut butter
• 1 teaspoon of honey
• 1 teaspoon of flaxseed oil

Filling:

• 1 packet of silken tofu (use firm tofu if omitting the eggs)
• 1 large container of coconut milk yoghurt in berry flavour - if berry isn't available, buy plain and add 2 tablespoons of no-sugar berry jam
• 200 gram packet of soy cream cheese or Philadelphia low-fat cream cheese if dairy-free is not required
• 1/4 cup of stevia sweetener crystals OR 1/2 cup of honey or agave syrup if preferred
• 1 punnet of blueberries or 1 cup of frozen blueberries
• 8 strawberries, diced
• 2 organic eggs (leave these out if you are vegan or want an egg-free cake and add 1 tablespoon of coconut oil)
• 2 limes, zested and the juice of one
• 1 teaspoon of vanilla extract

*Note: To make this cake Paleo-friendly, create a filling with:

• 1 large container of coconut milk yoghurt
• 1/2 cup of cashew butter
• 1/2 cup coconut oil
• 1/2 cup raw honey
• 1 punnet of blueberries or 1 cup of frozen blueberries
• 8 strawberries, diced
• 2 limes, zested and the juice of half one lime
• 1 teaspoon vanilla extract

Method:

1. To make the crust, soak fresh dates in a little boiling water for 10 minutes or until very soft. Spoon out the excess water and using an electric mixer, cream on high speed until puréed. Continue mixing and add in the almond meal, cashew butter, honey and flaxseed oil until the ingredients form a thick paste.
2. Preheat the oven to a hot 200 degrees and spray the cake tin with cooking oil spray.
3. Press the date paste onto the bottom of the cake tin and spread evenly to create a base. Use the remaining paste to create a pie crust around the sides, which should cover three-quarters up the side of the tin.
4. Bake the crust blind in the hot oven for 8 minutes, until toasted and crusty.
5. Take the tin out of the oven and leave to cool. Meanwhile clean the electric mixer to use again to make the filling.
6. To make the filling, cream together the tofu, coconut yoghurt, cream cheese, lime juice and zest, and vanilla extract until smooth and creamy.
7. Beat in the stevia sweetener, honey or agave (depending on your preference) until sugars are dissolved.
8. Stir in the berries.
9. Pour the mixture into the pie crust; I like to fill only to the top of the crust but it won't matter if the mixture spills over.
10. Preheat the oven to 160 degrees and find a roasting tin that will fit the cake tin inside. Place the cake tin in the roasting tin and pour in enough boiling water to reach half-way up the cake tin side.
11. Bake in the slow-heat oven for 1 hour and 15 minutes. When the cooking time is done, leave the cake to cool inside the oven with a wooden spoon stuck in the oven door to leave it ajar.
12. After 1 - 2 hours, take out the cake and leave to come to room temperature in a cool place in the kitchen. 
13. Cover with clingfilm and refrigerate for at least 2 hours. 
14. To serve, unclasp the springform tin but leave the cake sitting on it's metal base, just remove the visible foil. Slice when still cold but leave for 30 minutes to warm up slightly before serving (I think it tastes better this way). 
15. To present the cake, you can add extra blueberries, strawberries, fresh flowers and gourmet chocolates/lollies. I used gorgeous heart-shaped freckles and chopped Skinny Cow chocolate wafer bar.

Makes 10 - 12 servings.