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Dairy Free Gluten Free Peanut Butter Tahini Fudge

Saturday, May 09, 2020

Desserts made with peanut butter, tahini (aka sesame seed butter) are right up my alley, esp. when they are healthful and good for you like this fudge recipe which is refined sugar free, dairy free and naturally gluten free. It's smooth, amazingly delicious and simple to make. Coconut syrup was used to sweeten the fudge, but maple syrup would do the trick too. You can substitute cashew or almond butter for peanut butter.

250 g Organic creamy peanut butter
150 g Natural tahini / sesame butter
80 g Coconut oil (or cocoa butter)
40 g Coconut syrup
1 tsp Vanilla paste
Pyramid-shaped or regular sea salt flakes (for decorating)

Prepare a mini-muffin pan with a 24 cup capacity. Line with praline paper liners. Set aside. You can also use 12 standard-size silicone muffin cups or a mix of two.
In a medium saucepan over low heat, add the peanut butter, natural tahini, coconut oil and coconut syrup.
Mix with a rubber spatula until smooth. Remove from heat and stir in vanilla paste.
Spoon into the prepared muffin liners and chill for a few hours or until firm. Sprinkle lightly with sea salt flakes and enjoy! The fudge can be stored in an airtight container for up to 1 week.

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Almond Truffles with Coconut Syrup and Tonka Bean

Tuesday, June 19, 2018

Sinfully rich and delicious, these truffles are coated with a fine layer of toasted almonds for crunchy. A touch of tonka bean adds a more complex and interesting vanilla flavour to this sweet confection.

70 g Unsalted butter, chopped
70 g Coconut syrup
40 ml Coconut cream
150 g Almond meal
1/3 tsp Tonka bean powder
50 g 99% Dark chocolate, chopped
50 g Almonds, chopped, toasted

Place unsalted butter, coconut syrup and coconut cream in a small saucepan. Bring to a simmer and allow it to simmer for 2-3 minutes.
Add in almond meals and tonka bean powder. Stir until combined. Now stir in chopped chocolate until melted and combined. Set aside to cool.
Roll the mixture into 18-20 balls. Roll in chopped toasted almonds to coat. Refrigerate until firm and ready for use. Remove from fridge 10 minutes before serving.

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Brown Butter Toasted Almond Blueberry Friands

Wednesday, June 13, 2018

These refined sugar free dainty friands, lightly sweetened with erythritol, are so easy and quick to make and are pure perfection when paired with nutty brown butter and plump, juicy blueberries. These little bites will definitely make a great addition to your summer picnic basket or an afternoon tea spread.

100 g Almond meal, toasted
180 g Butter, chopped
90 g Erythritol powdered sugar (or icing sugar)
75 g Einkorn flour
6 Egg whites
100 g Frozen or fresh blueberries

Preheat oven to 200C/400F. Lightly butter a 24-hole muffin pan or a regular 12-hole muffin pan.
Spread almond meal on a parchment lined baking sheet. Toast for 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
Melt the butter in a small saucepan, then cook for a few minutes, until the water boils off and it starts to bubble up into a buttery foam. Swirl the pan, until the butter takes on the brown of hazelnut shells. Remove from heat. Set aside for 15 minutes to cool.
Sift erythritol icing sugar and einkorn flour into a large bowl. Stir in almond meal. Make a well in the centre.
Gradually add egg whites, stirring constantly with a metal spoon until combined. Add butter and stir until well combined. Gently fold in berries. Spoon the batter among the prepared muffin holes. Bake for 12 minutes. Cool for 5 minutes before turning out onto a wire rack to cool.

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Chocolate Barley Grass Tart

Thursday, March 15, 2018

A luscious barley grass ganache and hazelnut einkorn chocolate tart crust is a match made in heaven. Deliciously creamy, refined-sugar free sweet and very easy to make too!

Chocolate Einkorn Pastry	Barley White Chocolate Filling
150 g Einkorn flour 50 g Hazelnut meal 30 g Lightly alkalized cocoa powder 60 g Erythritol granules 120 g Chilled butter, chopped 1 Large egg	200 g White chocolate, chopped 100 ml Coconut cream 2 tsp Coconut oil 2 tsp Barley grass powder

To make the chocolate pastry, place the einkorn flour, hazelnut meal, cocoa, erythriitol and butter in the bowl of a food processor and process until it resembles dry breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200C/400F. Roll pastry out on a lightly floured surface to a disc large enough to fit a 22cm tart pan with removable base. Trim the edges and place in the fridge for 15 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Cool the pastry on a wire rack while prepare the filling.
Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Add in coconut oil and barley grass powder. Stir until smooth.
Pour the filling into the crust. Chill for at least 4 hours or overnight until set. Dust with cacao powder if desired.

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Coconut Green Tea Tart - Dairy Free, Refined Sugar Free

Thursday, February 15, 2018

Similar to a bakewell tart but made with desiccated coconut flakes instead of almonds, this easy to make tart is delicious right out of the oven or cold. The wholegrain crust is made with a mix of whole spelt flour, green tea leaves and sesame seeds and has a mild sweet flavour and just the right consistency.

Coconut Oil Crust with Green Tea Leaves	Coconut Cherry Filling, adopted from here
240 g Spelt pastry flour 10 g Green tea leaves 30 g White sesame seeds 1/3 tsp Salt 2 tbsp Erythritol granules 100 g Coconut oil, lightly softened 4-6 tbsp Ice water	2 Eggs, large 100 g Erythritol granules 1 tsp Vanilla essence 50 g Spelt pastry flour Pinch of salt 65 g Desiccated coconut 50 g Dried cherries

Pre-heat the oven to 200C/400F. In a large mixing bowl, add in the spelt flour, green tea leaves, sesame seeds, salt, and erythritol granules. Whisk to combine. Add in the lightly softened coconut oil and rub the coconut oil into the flour-tea-mixture until the mixture resembles coarse meal. Add ice water a couple of tablespoons at a time, and mix just until dough begins to come together.
Turn dough out onto a work surface and divide into two portions. Wrap one portion in a plastic wrap and store in the freezer for later use. Form another portion of dough into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or until firm.
Roll the pastry dough between two sheets of baking paper until the dough is about 2mm thick and large enough to fit a 22cm tart pan. Remove the sheet of dough from the baking paper and gently lift and coax the dough into the pan. Lightly press the dough into the bottom and side of the pan. Chill for 30 minutes and line the crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
Bake the crust for about 10 minutes or until any visible dough is slightly cooked. Remove the beans and baking paper. Bake for an additional 10 minutes or until the crust is golden brown. Reduce oven temperature to 180C/350F.
To make filling, whisk eggs, erythritol granules, and vanilla essence until combined. Fold in spelt flour, pinch of salt and coconut flakes.
Sprinkle the dried cherries into the tart shell and cover with the coconut filling. Smooth the surface and bake for 30 minutes, or until set and golden brown. Cool to room temperature.

February 16. is the first day of the New Year in Chinese calendar, which differs from the Gregorian calendar. It is also known as the Spring Festival or the Lunar New Year. This year falls on Friday, February 16th 2018, beginning a year of the Dog. Those born in the Year of the Dog (1934, 1946, 1958, 1970, 1982, 1994, 2006) are said to be very kind and loyal to friends. I would like to take this opportunity to wish you good health, good luck and much happiness throughout the year. - 狗年大吉, 恭祝健康、幸运，新年快乐!

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Dulce de Leche Tart

Thursday, April 27, 2017

This tart has a buttery no bake oatmeal cookie crust filled with a rich creamy dulce de leche mixed with coconut cream and topped off with some sea salt. The tart is surprisingly easy to make, esp. if you use the storebought milk caramel, and the diamond salt and dulce de leche really compliment each other.

150 g Oatmeal cookies, broken
50 g butter, melted
1/3 tsp Vanilla powder
1/3 tsp Cinnamon powder
300 g Dulce de leche, homemade or ready made
2 tbsp Coconut cream
Diamond sea salt, to serve

Place cookies, butter, vanilla and cinnamon in the bowl of a food processor. Process to combine. Divide the mixture into two 12cm loose-bottomed fluted tart pans. Press over bases and sides. Refrigerate for 30 minutes.
Combine dulce de leche and coconut cream in a microwave-safe bowl. Microwave for 30 seconds, stirring once, until caramel is smooth and coconut cream is completely incorporated. If you prefer a firmer caramel filling, then use less cream or no cream at all.
Pour dulce de leche into the crust and spread evenly. Top with a sprinkle of sea salt flakes and serve.

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Vegan White Chocolate Aroniaberry Bars with Raw Cacao Nibs

Thursday, March 02, 2017

Delicious homemade dessert bars packed with nuts, figs, and creamy vegan white chocolate, delicately flavoured with aroniaberry powder. These nobake bars are a perfect sweet treat if you have an allergy, as they are gluten free, dairy free and vegan.

Crust	Filling
6 Dried figs, chopped 100 g Walnuts, toasted 50 g Almonds, toasted 1 tbsp Coconut oil 1/3 tsp Sea salt	200 g Vegan white chocolate, chopped 2 tbsp Coconut Oil 50 ml Coconut milk 17% fat (I used Aroy-D), room temperature 1 tsp Aronia berry powder 1/2 tbsp Raw cacao nibs 1 tsp Pistachio nuts, chopped

Line a standard sized loaf pan with a plastic wrap. Place chopped dried figs, nuts, coconut oil and salt in a food processor and blend until the mixture comes together and is sticky.
Press crust mixture firmly and evenly into the prepared pan to create an even layer. Place in the freezer to firm up.
Place the vegan white chocolate, coconut oil, coconut milk and aronia berry powder in the top of your double boiler. Set aside.
Fill the bottom half of a double boiler with about 1 inch of water. Heat the water over medium-high heat until it begins to boil. Reduce the heat to low. Now set the top of the double boiler with the white chocolate atop the boiling water.
Stir gently until the chocolate is melted and mixture is smooth. Pour the mixture on top of the frozen crust and return to the freezer until set. Sprinkle the top with cacao nibs and pistachios. Slice and enjoy! Store the rest in the fridge.

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Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

Wednesday, August 03, 2016

Beat the heat with this light, juicy, and amazingly refreshing watermelon salad drizzled with a sweet, tart and fruity fig balsamic vinegar syrup. You can crumble over some feta to add a savoury bite and chopped pistachios for an added crunch to this fruit salad.

Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

adapted from taste

200 g Fresh cherries, halved, stones removed
1 Small seedless watermelon
120 g Fresh raspberries
Lemon balm or mint leaves
Fig balsamic syrup

Use a large sharp knife to cut the watermelon into 1cm-thick slices. Use 3cm, 6cm and 8cm star-shaped pastry cutters to cut shapes from the watermelon.
Arrange the watermelon, cherries, raspberries and lemon balm leaves on a serving platter. Drizzle the syrup over and serve immediately.

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Blackberry Goat Cheese Mousse Tart

Wednesday, July 20, 2016

This fresh goat cheese mousse tart with blackberries and a buttery wholegrain cookie crust, adapted from 'Pastry' by master chef Michel Roux, is so deliciously light and fruity. The mousse is sweetened with pure stevia syrup, but feel free to swap out and use raw sugar or maple syrup instead.

Crust (adapted from 'Pastry' by Michel Roux)	Blackberry Goat Cheese Mousse
250 g Einkorn berries, ground into flour 125 g Butter, cut into small pieces and slightly softened 1 Medium egg 1 tsp Maple syrup 2 g Salt 30 ml Cold water	12 g sachet Gelatine granules 5 tbsp Cold water 350 g Blackberries, frozen or fresh 2 tbsp Stevia syrup, plain 150 g Fresh goat cheese 1/2 tsp Vanilla powder 150 g Heavy cream

Heap the flour on the counter and make a well. Put the butter, egg, maple syrup and salt in the middle. With your fingertips, mix the ingredients in the well.
Now little by little, draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix it in until the dough begins to hold together.
Using the palm of your hand, push the dough away from you 4 or 5 times until it is smooth. Roll the dough into a ball, wrap in plastic wrap, and chill for an hour.
Roll out the dough to a 3 mm thickness and line a loose-bottomed oblong tart pan, measuring 35x11x2.5 cm and a 12 cm round pan. Chill for about 20 minutes.
Preheat the oven to 190C/375F. Prick the pastry shell bases. Line the shells with baking paper and fill with a layer of dried beans to weigh the dough down and prevent it from rising unevenly.
Bake the shells blind for 18-20 minutes. Lower the oven setting to 170C/340F. Remove the beans and paper and return the shells to the oven for about 8 minutes. Remove and leave in the pans to cool completely before using for the filling.
Soak the gelatine granules in water in a bowl for 5 minutes. Warm up the frozen blackberries and stevia syrup in a saucepan over low heat until the berries are thawed. Don't let the mixture boil. Puree the mixture and pass through a fine sieve. Now add the soaked gelatine in the warm berry mixture and stir until dissolved. Set aside and allow the mixture to cool to room temperature.
Add fresh goat cheese and vanilla powder. Mix until well combined. Cover with plastic wrap. Refrigerate for 30 to 45 minutes, or until starting to set.
Whip the heavy cream lightly to soft peaks, then fold it into the berry mixture. Pour into the crust bases and leave to chill for 4 hours or overnight, until set. Garnish the tart with fresh blackberries,edible flowers and lemon balm leaves.

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White Chocolate Beetroot Truffles

Thursday, May 26, 2016

These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

3 tbsp Almond milk
2 tbsp Coconut oil
10 g Beetroot powder
200 g White chocolate, cut into small pieces
Unsweetened coconut flakes

Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

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Vegan Gluten Free Date Squares

Wednesday, April 06, 2016

Incredibly delicious and healthy vegan and gluten free oat-buckwheat bars packed with a creamy gooey date filling and a chewy crust that makes a lovely sinless snacking option.

Vegan Gluten Free Date Squares

adapted from Ricardo Cuisine

Filling	Crumble
250 g Dates, pitted and chopped 200 ml Water 1 tbsp Lemon juice 1/4 tsp Baking soda 50 g Leftover cranberry preserves, optional	90 g Rolled oats 110 g Buckwheat flour 1 tbsp Coconut sugar 1/2 tsp Baking powder Pinch of salt 1/2 tsp Cinnamon powder 120 g Coconut oil, softened

Preheat the oven to 180C/350F. Line a 8-inch rectangular baking pan with parchment paper.
In a saucepan, bring the chopped dates, water, and lemon juice to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
In a bowl, combine the rolled oats, buckwheat flour, coconut sugar, baking powder, salt and cinnamon powder. Add the coconut oil and mix until you have a crumble like mixture. .
Spread half the mixture in the pan and press firmly. Spread with the cranberry jam if using and the date mixture. Cover with the remaining crumble and press lightly. Bake for about 30 minutes or until the crumble is golden brown. Let cool completely on a wire rack before slicing.

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Baked Persimmons with Sunflower Seed Spelt Streusel

Monday, November 02, 2015

The seedy spelt streusel adds deliciously crunchy texture and a hint of cinnamon to this simple baked fruit dessert. Serve them warm or at room temperature with a dollop of whipped cream. Substitute persimmons with plums or pears as you wish.

Baked Persimmons with Sunflower Seed Spelt Streusel

adapted from here

2 Ripe persimmons
40 g Wholegrain spelt flour
30 g Sunflower seeds, ground
40 g Sunflower seeds
20 g Raw brown sugar
1/2 tsp Cinnamon powder
Pinch of salt
40 g Butter, diced

Prheat the oven to 200C/400F. Cut each persimmon into half. Place persimmon halves, cut side up, in a baking dish.
In a medium bowl, add spelt flour, ground sunflower seeds, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
Divide the streusel evenly over the top of the persimmon halves and bake in the middle of the hot oven for 12-15 minutes until golden brown and crisp.

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Dairy Free Gluten Free Peanut Butter Tahini Fudge

Almond Truffles with Coconut Syrup and Tonka Bean

Brown Butter Toasted Almond Blueberry Friands

Chocolate Barley Grass Tart

Coconut Green Tea Tart - Dairy Free, Refined Sugar Free

Dulce de Leche Tart

Vegan White Chocolate Aroniaberry Bars with Raw Cacao Nibs

Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

Blackberry Goat Cheese Mousse Tart

White Chocolate Beetroot Truffles

Vegan Gluten Free Date Squares

Vegan Gluten Free Date Squares

Baked Persimmons with Sunflower Seed Spelt Streusel

Baked Persimmons with Sunflower Seed Spelt Streusel

Angie

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Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

Vegan Gluten Free Date Squares

Baked Persimmons with Sunflower Seed Spelt Streusel

Angie

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Join Us

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+/- Food Sources

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