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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drinks · quick and easy · recipes

Lemon and Ginger syrup

4 lemons, roughly sliced

1 tsp ground ginger

10 tbsp splenda

350 ml cold water

Place all the ingredients into a large saucepan and bring to a rolling boil for around 8 to 10 minutes.

Strain through a metal sieve and allow to cool before decanting into a clean glass bottle.

Store in the fridge.

Dilute with chilled sparkling water for a refreshing summer drink (and a dash of Gin if you are so inclined!).

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.

breakfast · lunch · quick and easy · recipes · snacks

Waffles

This makes 5 small indivdual waffles, but it really depends on the size of your waffle maker.

Melted butter for greasing

2 medium eggs

110g shredded mozarella

2 tbsp ground almonds

pinch of sea salt

Optional extras for savoury or sweet waffles:

shredded ham, to taste

chopped chives, to taste

3/4 tsp dijon mustard

Or:

3 tbsp splenda

1 tbsp ground cinnamon

Heat and grease your waffle maker according to the manufacturers instructions.

Mix together well all the ingredients and then carefully spoon onto the waffle maker. Take care not to overfill as it will ooze out the sides. Cook for the manufacturers reccomended length of time.

The waffles are lovely either hot or cold.

Store in an airtight container in the fridge, can also be frozen.

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pudding · quick and easy · recipes · snacks

Egg Custard Tart

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

Because the Egg Custard is so rich you will only need 2 tbsp of Splenda to sweeten it, you can also add a pinch of nutmeg.

4 large eggs

6 to 8 tbsp Splenda according to taste

600ml double cream

1 tbsp vanilla extract

1/2 tsp arrowroot powder

nutmeg to decorate

Blind bake the pastry case on gas 4/350f/180c for 10 minutes. Remove from the oven and reduce the temperature to gas 3/325f/170c

In a large saucepan, whisk together the eggs and splenda, then add the cream and vanilla extract.

Place over a moderate heat, keep whisking with a hand whisk and bring to a gentle boil.

Add the arrowroot power and whisk until it is dissolved and the mixture has thickened.

Pour the custard into the pie case and bake for 30 to 35 minutes.

Sprinkle with a little nutmeg and then leave to cool.

Once cool, cover and refrigerate. Store in the fridge for up to 3 days, can also be frozen.

Serve chilled, as a pudding or as a afternoon snack with coffee.

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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.

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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.

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dinner · lunch · quick and easy · recipes · snacks

Sweetheart Salad

600g sweetheart cabbage roughly chopped

1 handful of radishes, trimmed and chopped

3 sticks of celery, trimmed and chopped

2 handfuls of walnuts, roughly chopped

6 large tbsp full fat Mayonnaise

2/3 tsp dijon mustard

Ground black pepper and sea salt to taste.

In a large bowl, mix together the chopped ingredients.

In a separate dish mix together thoroughly the dijon mustard and mayonnaise. Then pour over the salad and stir in with a large spoon until everything is evenly covered.

Serve immediately with barbequed meats or veggie burgers, steak or roasted chicken breast.

Store covered in the fridge for up to 2 days.

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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.

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

Creamy Buttery Caramel Ice Creams

Makes 4 ice creams

100ml double cream

3 drops of Foodie Flavours Creamy Buttery Caramel flavouring, available on Amazon.

1 1/2 tbsp splenda

1 egg yolk

Use a electric hand mixer to combine all the ingredients.

If you like a little crunch to your ice cream, a crushed sugar free Werthers Original can be added to the mixture.

Beat for approximately 5 minutes or until the mixture is thick but can still be poured.

Use silicone ice cream molds (available from Amazon), small dishes or ramekins.

It will take about 2 hrs for the ice creams to freeze fully.

They can be left in the molds, inside a plastic bag or taken out and stored in a container layered with greaseproof paper to stop them sticking together.

Keep in the freezer for up to 3 months.

For other posts in this category please click on the link in pink at the top of the page.I really must remember to take the photo first next time instead of just getting stuck in!