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.

For other posts in this category please click on the link in pink at the top of the page

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.

pudding · quick and easy · recipes · snacks

Apple Danish Fingers

Makes 10 fingers

You will need a batch of the Fathead Dough, I used the unsweetened version because the apple filling is sweet and I think the plain dough makes a nicer contrast. Click on the menu button above for the recipe.

20g unsalted butter, melted

100g ground almonds

100g cream cheese

1 egg

4 tbsp splenda

70g apple, grated

2/3 drops Foodie Flavours apple flavouring

Ground cinnamon to taste

Preheat the oven to gas 3/325f/170c and line a large baking tray with greaseproof paper.

Roll out the Fathead dough between 2 sheets of greaseproof paper into a large rectangle. For a neat Danish trim the edges.

Melt the butter in a microwaveable bowl and then add all the remaining ingredients and mix together until well combined with a electric hand mixer.

Place the filling in the centre of the dough. And then fold the edges over to make a sealed rectangle.
Transer it carefully onto the baking tray and bake on the top shelf of the oven for 15 to 20 minutes.

Turn the tray around halfway through to ensure the pastry is evenly coloured and cooked.

Allow to cool before slicing into fingers.

Store in a airtight container in the fridge for up to 3 days, can also be frozen.

For other posts in this category please click on the link in pink at the top of the page.

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.

For other posts in this category please click on the link in pink at the top of the page.

dinner · lunch · quick and easy · recipes

Chicken and Bacon Salad with Cajun Mayonnaise

This is an individual portion, increase ingredients as necessary.

4 rashers of smoked streaky bacon

4 slices of roast chicken

Butter for frying

2 handfuls of rocket leaves

6 cherry tomatoes

1 stick of celery, chopped

1 tbsp mayonnaise

1/4 tsp Schwarts Cajun seasoning

In a dish, mix together the seasoning and the mayonnaise.

Place the rocket on a plate and sprinkle on the tomatoes and celery.

Next fry the bacon, crispy is best for this. Once it is done remove from the pan and keep warm whilst you fry the chicken slices. Use the bacon grease for this as it adds more flavour.

Once the chicken is ready, place it and the bacon on top of the salad and then dollop on the mayonnaise.

For other posts in this category please click on the link in pink at the top of the page.

pudding · quick and easy · recipes · snacks

Strawberry Cheesecake Slices

You will need a batch of the sweetened Fathead dough, click on the menu button above for the recipe.

400g fresh strawberries, washed, hulled and sliced into large pieces, pour the lemon juice over them and set aside

1 tbsp lemon juice

150g full fat cream cheese

100g marscapone

1 medium egg

2 tbsp Splenda

1 tsp vanilla extract

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

Line a 8in by 5in deep sided baking tray with greaseproof paper and then evenly spread out the dough.

In a large bowl, beat together all the remaining ingredients, except for the strawberries, with an electric hand mixer until they are well combined.

Pour the mix into the dough case and then add the strawberries evenly.

Bake for 30 to 35 minutes, the filling should be firm but with a slight wobble.

Leave to cool completely before refrigerating.

Cut into slices to serve. Keep covered in the fridge for up to 3 days, can also be frozen.

For other posts in this category, please click on the link in pink at the top of the page.

ice cream · pudding · quick and easy · recipes · snacks

Vanilla Cream and Summer Berry Icecream

Serves 4

4 heaping tbsp of berries, fresh or frozen

Dash of lemon juice or lemon extract

2 tbsp water

80ml double cream

2 tbsp splenda

1/4 tsp vanilla extract

1 egg yolk

Place the berries in a small saucepan with the water at heat until they are soft and can be mashed with a fork.

Remove from the heat and add the lemon, stir well and set aside to cool.

Beat the remaining ingredients with an electric hand mixer until it is thick but can still be poured.

Once cooled, divide the fruit between 4 ramekins and then pour the cream mixture over the top.

Freeze for at least 2 hours before serving.

Store covered in the freezer for up to three months.

For other posts in this category please click on the link in pink at the top of the page.

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.

For other posts in this category please click on the link in pink at the top of the page.

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.

For other posts in this category please click on the link in pink at the top of the page.

biscuits and cookies · pudding · quick and easy · recipes · snacks

Double Chocolate Cookies

Makes 8 large cookies

75g butter, room temperature and chopped

8 tbsp splenda

1 tsp vanilla extract

1 large egg

150g ground almonds

50g cocoa powder

1/2 tsp baking powder

1 tsp bicarbonate of soda

20g dark chocolate chips

Preheat the oven to gas 3/160c/325f and line a large baking tray with greaseproof paper.

Cream together the butter, splenda and vanilla extract, then add the egg and combine well.

In a separate bowl mix together the ground almonds, cocoa powder, baking powder and bicarbonate of soda and then add to the butter and combine well.

Fold the chocolate chips into the cookie mixture with a spoon and then divide into 8 balls. Gently press down and flatten each one onto the baking tray, make sure to leave a gap between them.

Bake for 15 to 20 minutes. Allow to cool before storing in an airtight container for up to 4 days.

For other posts in this category please click on the link in pink at the top of the page.