Category: Dessert
Peanut brownies
Deb
Adapted from Raisin Nut cookies in Nourishing Traditions. If you can tolerate gluten, you can use that recipe, but reduce the flour by 4 Tbs. Then add 4 Tbs cocoa to the second stage. 4 oz butter ½ cup whole yoghurt 1 cup gluten free whole grain flour (eg. Amaranth, buckwheat, brown rice or a combination) ¾ cup rapadura (aim to reduce this to ½ cup over time) 4 Tbs cocoa, sifted 1 tsp vanilla […]
Ginger Crunch
Deb
This recipe is inspired by the Edmonds Ginger Crunch recipe that is found at many Kiwi cake shops or parties, though the base isn’t as crisp. 200g crispy almonds (1.5 cups) or crispy cashews (1.75 cups) * 100gm (4 oz) unrefined sugar (to reduce sugar: 4 Tbs sugar, 1/16 tsp stevia powder) 1 cup arrowroot (to make starch free, replace with ½ cup coconut flour, for a fully SCD legal recipe, see the GF appendix) […]
Almond Macaroons
Deb
1 ½ cups crispy almonds 100gm (about 2 cakes) palm sugar 2 egg whites ½ tsp almond essence Process the almonds and sugar together in the food processor, just till smooth. Immediately add the egg whites and pulse about 10 times. Add the essence and pulse 2-3 more times. The batter should be thick and sticky. The size of the eggs used and the amount of oil in the almonds determines the consistency, so you […]
Low Carb Chocolate Afghans
Deb
Mix together: 100g (4 oz) finely ground almonds 1-2 Tbs unsweetened coconut 1 Tbs cocoa In a separate bowl, partly beat up: 2 egg whites Add, then beat till firm but not dry: 5ml (1 tsp) vanilla essence 5ml (1 tsp) orange essence pinch of salt 1 Tbs glycerine pinch of stevia extract (the white powder) Note: be very careful with the amount, it’s VERY concentrated Fold gently together. Grease a baking tray with butter […]
Kamut scones
Deb
75gm butter, softened 1 1/2 cups kamut (or spelt) flour 125ml plain whole yoghurt 1 egg 2 Tbs rapadura or maple syrup ½ tsp cream of tartar ¼ tsp baking soda 1 tsp vanilla essence pinch sea salt ½ – ¾ cup dried fruit – eg. sultanas, currants or dates approx ½ cup ground almonds, or arrowroot Rub the butter into the flour with your fingertips or in a food processor, till it looks like […]
Low Carb raspberry cupcakes
Deb
Adapted from Breaking The Vicious Cycle, by Elaine Gottschall 2 cups ground crispy almonds ½ cup dried coconut, ground to a powder ¼ cup (4 Tbs) melted butter, coconut oil, coconut cream, yoghurt or kefir 4 tbs liquid or slightly melted honey* ½ teaspoon baking soda pinch sea salt 3 eggs ½ cup fresh or frozen raspberries * This can be reduced, or try a combination of stevia and glycerine. 2 Tbs honey and 1 […]
Chocolate Macadamia Muffins (Makes 10 muffins)
Deb
Mix together thoroughly in a large bowl: 1 cup “crispy” macadamias, ground as fine as you can get them OR ground “crispy” almonds, or ground almonds ½ cup fine dessicated coconut, ground up even finer in food processor ½ cup arrowroot 4 Tbs cocoa, sifted 1 tsp baking soda, sifted 1/2 tsp cream of tartar, sifted pinch of sea salt Beat together: 4 oz butter or coconut oil, melted 4 Tbs rapadura or maple syrup * […]
Gluten-free, sugar-free Carrot cake
Deb
No added sugar in this recipe. Thanks to Katja for this recipe. Mix together in a big bowl: ¾ cup ground almonds, or ground up crispy almonds ¾ cup fine dessicated coconut, ground up more finely in a food processor 1 teaspoon cinnamon ½ cup of raisins Beat together in a blender or food processor: 2 eggs ½ cup (4oz) melted butter or coconut oil ½ cup applesauce (made from just apples, with no sugar) […]
Karen’s Carrot cake
Deb
Mix together and leave in a warm place overnight: 1 1/2 cups wholemeal flour 3/4 cup Kefir Beat in: 1 small egg 1/4 cup coconut oil or melted butter Then add: 1 cup Shakkar 2 tsp treacle 2 cups grated carrot 1/2 cup raisins 1 cup crispy walnuts (optional) 2 tsp cinnamon 2 tsp mixed spice 1 tsp Baking Powder 1 tsp Baking Soda, dissolved in 1 tbsp hot milk Mix until well combined. Pour […]
Chocolate Cake
Deb
Mix together and leave in warm place overnight: 3 cups wholemeal flour 2 cups Kefir Melt together: 2 tbsp treacle 6 oz butter Add to soaked flour. Then add: 1 cup Shakkar 1/4 cup cocoa 2 tsp Baking Powder 1 small egg, lightly beaten Finally add: 2 tsp Baking Soda, dissolved in 1 tbsp hot milk. Mix until well combined. Bake in greased tin at 175C (350F) for about 40 minutes. Variations: Add ¾ cup […]
Grain Free Tropical Xmas Cake
Deb
Although this is grain free, it’s very high in fruit, so very high carb. So keep it for Christmas or other special occasions and serve with whipped cream, brandy butter or some other form of fat. Day 1 Mix these together thoroughly. Marinate in the fridge for about 24 hours. Stir well several times throughout the day. All the liquid should soak into the fruit. Juice of 1 lemon (save the skins for Day 2) […]
Dark Gluten Free Xmas Cake
Deb
For those that prefer a dark cake, this is beautiful, but because it’s a boiled cake, you don’t need to mature it for a month. It will improve with maturing, but can be eaten the same day, and still be delicious. Again, this is a high carb cake. Take a large pan, and melt together: 1/2 cup water 1/4 cup brandy, rum or extra water Juice of one orange Rind of the orange, plus rind […]
Yoghurt Herb Bread
Deb
Adapted from a recipe in Nourishing Traditions Makes 1 9-inch by 4-inch loaf 3 cups freshly ground spelt, kamut or whole-wheat flour 2 cups plain whole yoghurt ½ cup filtered water 3 large eggs, lightly beaten 1 teaspoon sea salt 2 teaspoons baking soda 1 oz melted butter 1 Tablespoon molasses or barley malt 1 Tablespoon Mixed or Italian dried herbs Mix flour with yoghurt and water, cover and leave in a warm place for […]