IQS- Fructose friendly – Mini Lime and Coconut Cheesecakes.

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Giving up sugar had  relatively easy, but I do miss sweets, cakes, biscuits etc.

Not one thing in particular, but the texture of these foods…something creamy, cakey, crumbly and of course sweet.

I recently said no to some birthday cake, it was hard , it was my favorite continental cake, with chocolate and normal custard layers ūüė¶

So I really wanted a treat.It’s also nice to be able to have dessert or something with a cup of tea.

So I had a look at some of the recipes on the ‘I quit sugar’ web page ( http://www.iquitsugar.com) and the lime and coconut cheesecake (http://www.iquitsugar.com/recipe/lime-coconut-cheesecake). looked yummy.

My twists on Sarah s recipes include using ginger in the base, this makes it taste nice and gingernutty, and also using pecans instead of hazelnut meal. I also made these into mini cheesecakes, in muffin cases to help with portion control. I forgot to add the vanilla bean seeds!

This made about 18 mini cheese cakes, if you have two muffin pans, you can make all the cakes in one batch, or simply use the left over mixtures when the first batch is done.

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Ingredients:

Base

150gs Shredded coconut

100gs of Pecans crushed in a mortar and pastel until fine like almond meal

60gs of butter melted

ground ginger to taste

Filling

2 packets of full fat cream cheese (500gs)

1 egg

1/2 cup coconut cream

1/2 cup or to taste of brown rice malt syrup

11/2 tbls or to taste of stevia powder

zest and juice of one lime

Steps:

1. Pre-heat oven to 180. Line a 12 cup muffin tin with muffin cases.

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2. Combine base ingredients in a bowl, press  just under a tablespoon, of the mixture into the muffin cases.

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3. Bake this in the oven for about 10 minutes, keep an eye on them as nuts burn easily.

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4. Turn oven down to 160. Combine all the filling ingredients in a food processor, and blend until well combined.

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5. Divide evenly amongst the muffin cases.

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5. Bake in the over for 25 to 30 minutes. Repeat with any leftover mixture. Refrigerate for at least 2 hours before eating.

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Teagzx

 

 

Healthier Brownies Two Ways – Beetroot, Sweet Potato, Dates and Prunes.

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Brownies are yummy, and everyone one around here seems to love them.

Alas, they are full of fat, sugar and calories (due to all the delicious chocolate, butter and sugar they contain).

Here are two healthier brownie recipes that I have made lately. I say healthier because they are still a treat.

To make them healthier I have added some veg to up the nutrition, and replaced some of half of the sugar with dates/prunes.

The first recipe still contains lots of butter and dark chocolate, but the second reduces the fat, and contains only cocoa to get the chocolate flavor.

To make the second even healthier you could replace all the sugar with the dates, use raw cocoa instead of normal, and replace the flour with coconut flour or almond meal (adjusting liquid and raising agent as needed).

Beetroot Brownies (adapted from August issue of Australian Good Taste Magazine)

Surprisingly you can taste the beetroot, and it really compliments the chocolate! These were really moist, and much like normal brownies.

Ingredients:

200g beetroot, peeled, chopped

175g butter

125g of a mix of prunes and fresh pitted date

125g dark brown sugar

200g of good dark chocolate

3 eggs, lightly beaten

75g of plain flour

35g cocoa powder

1/4 tsp of nutmeg

1/4 tsp of cinnamon

100g chopped walnuts

Steps:

1. Preheat oven to 180c. Grease and line a 20cm square pan. Process beetroot in a food processor until finely chopped.

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2. In a small saucepan on low heat, mix prunes and dates with 1/4 cup of water, cook stirring occasionally until soft and mushy. Let cool.

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3. Place butter and chocolate in a microwave safe bowl. Microwave in 20 seconds burst, stirring in between until melted. Add beetroot, fruit mixture and sugar to bowl while stir warm, stirring well. Let cool for a few minutes.

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4. Stir in eggs. Combine dry ingredients in a bowl. Sift dry ingredients over the wet, and stir to combine, and stir in walnuts.

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5. Pour into prepared pan. Bake for approx. 30 min or until center is just firm. Cool in pan. Cut into squares. Try not to eat immediately.

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Sweet Potato Brownies (Adapted from Martha Stewart http://www.marthastewart.com/312801/fudge-brownies)

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Ingredients:

4 tbs of butter (about 65gs)

2/3 cup of cocoa powder

1/2 cup of wholemeal plain flour

1/4 tsp of baking powder

1/4 tsp of salt

100gs of fresh dates pitted and chopped – about 8 dates

1/2 cup of dark brown sugar

2/3 cup of sweet potato puree (boiled, processed and cooled sweet potato)

1 egg

1 1/2 tsp of vanilla extract

1/4 tsp of coffee powder

Steps:

1. Pre-heat the oven to 180 c. Butter an 20cm square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.

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2. In a small saucepan, mix dates with 1/8 cup of water, cook on low stirring occasionally until dates are soft and mushy.

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3. In a small bowl, whisk together flour, baking powder, and salt.

4. Stir in sugar and date mixture into the sweet-potato puree,stir this and then the egg into the dry ingredients. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.

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5. Add  cocoa mixture and stir until well combined. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.

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They are very fudgey, and give you a nice cakey chocolate hit.

Tx

Bacon and Egg Filo Pie – with Onion Jam

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I was really craving bacon and egg pie. Although, filo is lighter than other pastries this is NOT a lighter recipe.

It does contain lots of yummy things though, eggs, bacon, cheese and onion!

The filo and use of a loaf pan makes for easy assembly of the pie.

It can be served hot or cold, and can make a good breakfast, brunch, lunch, or dinner dish.

I found this recipe on the website of the TV show everyday gourmet http://www.everydaygourmet.tv/recipes/352.

In this version, I added the onion jam I posted previously https://teagzteagz.files.wordpress.com/2013/06/img_1542.jpg , and used some mayonnaise in place of the sour cream, as I forgot to buy it. I would recommend using the sour cream, the mayonnaise made it a little to rich. I also didn’t use any fresh¬† herbs, but the chives used in the original recipes or parsley would be lovely.

To make this healthier, use less and leaner bacon, or ham, or replace bacon with some spinach or tomato. You could also use low fat cheese and reduce the amount.

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Ingredients:

50g butter, melted
7 sheets of thick filo pastry
9 pieces of thin streaky bacon
10 eggs
Salt and pepper
200g cheddar, grated
50g mayonnaise

1 portion of onion jam
Juice and zest of ¬Ĺ lemon

Steps.

1. Pre heat the oven to 190C. Grease the bottom of a loaf tin and line with one sheet of filo pastry, allowing excess pastry to runoff the edges. Repeat 5 times, lightly brushing each time with the melted butter.

2.Fry the bacon until golden brown, drain.

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3. Place three pieces of the bacon in the filo lined tin. Crack the eggs into a bowl and season with salt pepper. Whisk, just to break up the egg yolks. Pour half of this mixture into tin, followed by another three pieces of bacon.

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4. In another bowl combine  cheddar, mayonnaise and lemon. Place on top of bacon, top with the onion jam and then add the remaining egg mixture. Finish with the last three pieces of bacon. Cover with the remaining buttered filo pastry and seal by crimping the edges to form a pie. Brush with a little butter.

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5. Bake in the oven for 35-40 minutes. Once cooked allow to cool slightly before removing from the tin.

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Healthyish Carrot Cake Muffins!

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After seeing a flour free version of Carrot Cake in the winter Donna Hay Magazine, I’ve been dreaming about carrot cakes with creamy, fluffy, sweet cream cheese icing.

But as I’m trying to eat well, I had to find a healthier version, and potion controlled!

I found this  un -iced version by Generation Y foodie, http://www.generationyfoodie.com/2013/03/skinny-carrot-cake-muffins.html. 

I made some changes as follows:

  • Replaced some of the wholemeal flour with almond meal, which is what really attached me to the Donna Hay version.
  • Reduced the flour a little
  • Increased the rising agents
  • Added more spice (I love spices in cakes, it makes it seem sweeter) but add to your taste.
  • Used 1/2 a cup of dark brown sugar
  • Used Greek yogurt instead of Apple sauce
  • Used 1/2 cup of rice bran oil
  • Left out the other nuts
  • Made an icing

I really liked the muffins. Like Y generations, these Muffins are not overly sweet, if you prefer things sweet I would recommend adding more sugar to the mix and icing!

The carrots and almond made the texture lovely, soft and moist and they kept well in the fridge for 4 days!

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Ingredients:

  • 1 cup white flour
  • 1/2 cups of wholemeal¬† flour
  • 1/2 cup of almond meal
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 1/2tsp nutmeg
  • 1 tsp allspice
  • 1/2 tsp of ginger
  • 2 eggs, lightly beaten
  • 1 tbsp vanilla extract
  • ¬Ĺ cup Greek yogurt
  • 1/2 cup rice bran oil
  • 1/4 cup skim milk approx.
  • 2 cup shredded carrots (approx 4-5 carrots, peeled and shredded)
  • ‚Öď cup unsweetened raisins

Icing

1 tub of extra light spreadable Philadelphia cream cheese

1 tbs of lemon jucie

Sweetener of your choice to taste (icing sugar results in the best texture, I used granulated stevia to cut back on the sugar).

Steps:

1. Preheat oven to 180c. Line a 12 cup muffin tin with paper muffin cases.

2. Sift flours, meal, spices, salt, baking powder and soda (add any meal left from the wholemeal flour), into a bowl. Add raisins to the dry ingredients.

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3. In another bowl mix eggs, milk, oil,  vanilla and yogurt.

4. Add the wet ingredients to dry, mix. Add the carrots and mix well. Add milk until you reach the right consistency.

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5. Fill muffin cases 3/4 full with batter. Bake for 20 -25 minutes.

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6. Cool completely.

7. Mix icing ingredients in a bowl. Spread in muffins using a butter knife.

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If you choose not to ice the cakes they will keep in an airtight container, however refrigerate if iced.

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Delicious, not totally healthy but not that bad for you either!

Wholemeal Banana Yogurt, Coconut, Oat and Honey Muffins

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The man of this house will not eat bananas that have brown spots (even just a few). So perfectly good bananas with just a few brown spots get left to die in our fruit bowl.

The positive is that I often have bananas laying around to bake with.  Luckily, brown bananas have the best flavor for baking! I also had some yogurt that needed using up, so that went into the mix as well.

I have used lots of ingredients in this recipe, feel free to play with it or  just use bananas  (just add or subtract dry or wet ingredients as needed). You can use different flours, sweeteners (or cut the sugar out completely), fruit, oils, nuts and grains or use butter milk instead of the yogurt. I made some really nice tropical themed muffins once with banana, coconut and pineapple, and some oat and pear ones which were different. If you use harder fruit like pears of apples make sure you grate it or chop it finely so they cook well.

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Ingredients:

1 1/2 cup of wholemeal self-raising flour.

1/4 cup of rolled oats

1/4 cup of white sugar

1/4 of dessicated coconut (plus about a tbs extra to top the muffins)

1 cup of natural plain yogurt

2 brown bananas

1 tbs of honey

1 tsp of vanilla Essence

2/ 3 cup of oil of your choice

  1. Preheat oven to 180¬įC. LINE a 12-hole, 1/3 cup-capacity muffin pan, with muffin cases. Sift flour and sugar into a bowl. Mix in coconut and oats.

  2. Combine  yoghurt, egg, and oil in a large bowl. Mash banana with honey and vanilla in a separate bowl. Add this to the wet ingredients. Gradually add dry ingredients, stirring until just combined. Over mixing makes for though muffins.
  3. Spoon mixture into muffin holes.  Sprinkle with remaining coconut. Bake for 20 to 25 minutes or until a skewer inserted into the center comes out clean.
  4. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.

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