cake · pudding · quick and easy · recipes · snacks

Chocolate and Peanut Butter Muffins

Makes 12 muffins 

110g butter

100g full fat cream cheese

4 eggs

110g ground almonds

30g coconut flour

1 tbsp pysllium husk

1, 1/2 tsp baking powder

pinch of salt

4 tbsp Splenda

80ml sour cream

2 tsp vanilla extract

sugar free peanut butter (just under a teaspoon per muffin)

80g dark chocolate 70/80 %

Preheat the oven to gas 5/190c

grease a 12 hole muffin tray with butter

Using a hand mixer, cream together the butter, cream cheese, vanilla extract and splenda. Beat in the eggs and then gently mix in the sour cream.

In a separate bowl, mix together the ground almonds, coconut flour, baking powder, psyllium husk and pinch of salt.

Add the dry ingredients to the batter and combine gently. Then fold in the chocolate chunks, reserve some for decoration.

Allow approximately 1 dessert spoonful for each muffin, add the peanut butter to all 12 muffins and then cover with the remaining batter so that the peanut butter is encased in the centre. Top with the remaining chocolate.

Bake for 30 minutes on the top shelf of the oven.

Allow to cool fully in the tin. The muffins are best stored in a sealed container in the fridge for up to 5 days, they can also be frozen.

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cake · pudding · quick and easy · recipes · snacks

Berry and Lemon loaf cake

50ml vegetable or sunflower oil

200g ground almonds

1 tsp baking powder

5 tbsp Splenda

2 medium eggs

200ml sour cream

2 tsp vanilla extract

Finely grated zest of 2 lemons

150g blueberries or strawberries

Pre heat the oven to gas 4/180c (160c for a fan oven)

Grease and line a 900g loaf tin.

In a large bowl mix together with a fork the ground almonds, baking powder, Splenda and a pinch of salt.

Add all the remaining ingredients except for the blueberries / strawberries.

Whisk together with the fork until just combined, then gently fold in the berries except for a small handful.

Pour the batter into the tin and scatter the remaining berries on top.

Bake for 1 hour until golden brown and a knife comes out clean.

Serve with clotted cream.

Store in an airtight container, can also be frozen.

The original version of this recipe is in the July 2021 edition of Country Living magazine.

cake · pudding · quick and easy · recipes

Vanilla Cream Cake

Serves 9

Cake:

3 medium eggs

110g ground almonds

1 tbsp coconut flour

2 tbsp double cream

1 tsp baking powder

1/2 tsp cream of tartar

4 tbsp Splenda

butter for greasing

Combine all the ingredients well with a hand mixer and then pour evenly into a greased, microwaveable dish, 8x8in and at least 2in deep.

Microwave on full power for 3 1/2 minutes or until a knife comes out clean from the centre of the cake. Set aside to cool.

Sauce:

150ml double cream

2 1/2 tbsp Splenda

1 tbsp vanilla extract

1 pinch of salt

1/4 tsp arrow root powder

Stir all the ingredients well.

Use a fork to make holes all over the surface of the cooled cake, then pour over the sauce evenly. Cover and refrigerate for at least 2 hours to allow the cake to absorb the moisture from the sauce.

Cream Topping:

120ml double cream

2 tbsp Splenda

Ground cinnamon to serve

Using a hand mixer, whip the Splenda and cream until it forms stiff peaks.

Spread evenly over the cake and sprinkle with cinnamon.

Store covered in the fridge for up to 3 days, can also be frozen.

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cake · festive treats · pudding · recipes

Lemon and Almond Meringue Roulade

Serves 10 to 12

Meringue:

6 medium egg whites

8 tbsp Splenda

1/2 tsp almond extract

1 tsp ground arrowroot powder

50g ground almonds

Filling:

2 tbsp splenda plus extra for dusting

500ml double cream

25g flaked almonds

Lemon curd:

Finely grated zest of 1 lemon plus the juice

2 tbsp Splenda

3/4 tsp ground arrowroot powder

25g butter, chopped

1 medium egg, beaten

Preheat the oven to gas 5/190c/375f

First make the lemon curd.

With a hand whisk, beat together the zest, juice, splenda and arrowroot powder in a medium size saucepan over a gentle heat.

Then add the beaten egg and the chopped butter. Keep whisking until it thickens, then remove the pan from the heat and set aside to cool.

Next make the Meringue.

Line a 28 x 38cm baking tray with greaseproof paper.

Whisk the egg whites in a large bowl using an electric hand whisk. Keep going until they form stiff peaks.

Add the splenda, almond extract and arrowroot powder and continue to beat until it is well combined.

Gently fold in the ground almonds, take care not to knock air out of the egg whites.

With care, spread the meringue mix evenly over the baking tray. Bake on the top shelf of the oven for 13 minutes, until it is nice and golden.

Place a second sheet of greaseproof paper over the top of the meringue and carefully turn it upside down onto a cooling rack and then remove the baking tray.

Leave to cool completely.

The filling.

Using an electric hand whisk, beat together the splenda and double cream until it forms soft peaks.

Carefully peel the greaseproof paper off the meringue, then gently spread the lemon curd with a palette knife and then the cream over it, leaving a gap along the edge of both short sides and along one of the long sides.

Sprinkle over the flaked almonds, but keep some of the almonds for the top of the roulade.

Have to hand a plate large enough to fit the roulade on and then begin rolling it up.

Start with the long side with the gap at the edge, closest too you. Finish by rolling it onto the plate.

Sprinkle the remaining almonds onto the top and dust with splenda.

Cut into slices to serve.

Store in a airtight container in the fridge for up to three days.

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cake · easter · festive treats · pudding · quick and easy · recipes · snacks

Spiced Buns

Makes 8

150g ground almonds

5 tbsp psyllium husk

2 tsp baking powder

1/2 tsp sea salt

3 tsp mixed spice

3 tbsp Splenda

60g dried barberries

2 tsp cider vinegar

225ml boiling water

3 egg whites

Preheat the oven to gas 4 /350f/ 175c

Line a large baking tray with greaseproof paper.

Mix all the dry ingredients together in a large bowl with a fork.

Bring the water to the boil and add it, along with the cider vinegar and egg whites to the dry ingredients whilst beating with a hand mixer for about 30 seconds.

Don’t overmix the dough.

Grease your hands with a little butter and divide the dough into 8 evenly sized, rounded pieces and place on the baking tray.

Bake on the lower shelf of the oven for 50 minutes, the buns are cooked when they sound hollow when the bottoms are tapped.

Serve toasted with lashings of butter.

Store in an airtight container for up to 3 days. Can also be frozen.

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cake · pudding · quick and easy · recipes · snacks

Spicy Chai and Coconut Cake

Serves 8 to 10

100g butter, melted

300ml can of coconut milk, shake well.

4 large eggs

2 tsp vanilla extract

8 tbsp Splenda

5 tbsp coconut flour

1+1/2 tsp baking powder

75g dessicated coconut

2 tsp ground ginger

2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 ground cloves

1 tsp ground cardomom

Preheat the oven to gas 4/ 180c/350 f

Line a 9 inch wide, 3 inch deep cake tin with greaseproof paper.

In a large bowl, beat together the melted butter, eggs, vanilla extract and coconut milk with a electric hand mixer.

In a separate bowl mix all the remaining dry ingredients thoroughly with a fork, ensure there are no lumps in the coconut flour.

Add the dry mixture to the wet and combine well with the hand mixer. Then pour the batter into the cake tin and bake for 40/45 minutes. Test to see if it cooked by inserting a skewer into the centre, if it comes out clean it is done.

Serve with your favourite hot drink and a good book!

Store in an airtight tin for up to 4 days. Can also be frozen.

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cake · pudding · quick and easy · recipes · snacks

Coconut Cake

Serves 8 to 10

120g butter, room temperature and chopped

6 to 8 tbsp splenda, according to taste

100g dessicated coconut, unsweetened

3 large eggs

10 tbsp double cream OR canned coconut milk

1 + 1/2 tsp baking powder

5 tbsp coconut flour

Preheat the oven to gas 3/170c/ 325f

Line a large loaf tin with greaseproof paper.

Beat together the butter and splenda with an electric hand whisk, then add the eggs, cream and dessicated coconut, combine well.

Mix the baking powder into the coconut flour with a fork. Ensure there are no lumps in the flour. Add the coconut flour to the wet mixture and combine well into a smooth batter.

Pour into the loaf tin and bake for 50/55 minutes or until a skewer inserted in the middle of the cake comes out clean.

Store in an airtight container for up to 4 days. Can also be frozen.

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cake · pudding · quick and easy · recipes · snacks

Coffee Cake Bars

120g unsalted butter, room temperature
6 tbsp Splenda
3 large eggs
1 tbsp instant coffee
8 tbsp ground almonds
1 tbsp coconut flour
1 tsp baking powder
Pinch of salt

Clotted cream to serve.

Preheat the oven to gas 4/180c/350f
Line a loaf tin or deep rectangular tin with greaseproof paper

Beat together the butter, splenda and eggs, using an electric hand mixer.
Then add the cream, coffee and a tablespoon of warm water, combine well.
Mix the coconut flour, ground almonds, salt and baking powder together and then add to the wet ingredients.
Mix gently with the hand mixer until a batter forms. Pour into the loaf tin and then smooth the top.

Bake for 50 minutes.

Allow to cool a little before slicing into bars, extra nice when they are served warm with lashings of clotted cream.

Store in an airtight container for up to 4 days

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cake · pudding · quick and easy · recipes · snacks

Bakewell Tarts

Makes 12

You will need a batch of the strawberry jam and the sweet version of the pastry.
Click on the menu button above for both recipes.

Use a 12 hole tart tray, grease with butter and blind bake the pastry cases for 5 minutes on gas 4/170c/350f

Three-quarter fill each one with the strawberry jam and then top with frangipan before returning to the oven for 20 minutes.

Frangipan
100g ground almonds
100g unsalted butter, softened
3 tbsp Splenda
1 large egg
1 tbsp almond extract

Use a electric hand mixer to beat together the butter, splenda,egg and almond extract.
When they are well combined add the ground almonds and mix well.

Cream cheese frosting can be added before serving, allow approximately 1 dessert spoon of full fat cream cheese per tart, beat with an electric hand mixer and sweeten with splenda too taste.

Store the tarts in an airtight container for up to 3 days

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cake · pudding · quick and easy · recipes · snacks

Scones

Makes 8 mini-scones or 6 medium scones

175g ground almonds

4 tbsp Splenda

1 & 1/2 tsp baking powder

Pinch of sea salt

25g butter, melted

1 large egg

2 tbsp double cream

Preheat the oven to gas 5/190c/375f

Line a baking tray with greaseproof paper

In a large bowl, mix the salt, splenda and baking powder into the ground almonds.
Then add the butter, egg and cream and beat together with a electric hand mixer.
When the dough is well combined, divide into 8 evenly sized balls and place on the baking tray. Press each one down slightly to make a traditional scone shape.

Bake for 15 minutes and serve sliced in half and buttered, either warm or cold, with jam (click on the menu button above for the recipe), and clotted cream.
Store in an airtight container for up to 4 days.

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