Sunday, 18 December 2016

Panettone Berries and Port Trifle

A yummy quick and easy trifle that you can have anytime of the year, Not one for the kiddies though. I don't have a trifle dish but if you do by all means do a few layers of this and either add a custard layer or jelly layer. If you don't want alcohol you could use coffee instead this is simple takes no time to make and is always a hit.

What you need:

1x Panettone
250g of Mascarpone
250g of spreadable cream cheese
250g of thickened cream
1 1/2 cups of tawny port
Strawberry or blackberry jam
Frozen mixed berries
Small dark chocolate bits for decorating and melting
Icing sugar for dusting
1 teaspoon of vanilla paste
3 tablespoons on caster sugar (optional for your cream mixture) I left it out.

What to do: 

1. Cut the base off the Panettone and line the bottom of your bowl with it (and up the sides if you like).
2. with a pastry brush cover the Panettone with the port, it will soak it pretty quick, just be careful not to soak it to much you want it wet but not soggy,
3. then put a thin layer of the jam over the Panettone
4.Place a  scattered layer of frozen berries over the jam.
5.In a large bowl using an electric beater on a lower speed beat the cream cheese, mascarpone, and vanilla paste (and optional caster sugar if your adding it) until smooth and combined. Add the thickened cream and beat some more until it thickens, be careful not to over beat the mixture.then layer this on top of the layered berries.
6. Melt some of the dark chocolate bits (I use a double saucepan to do this), then drizzle on top of the cream layer, with the back of a spoon I make a disc layer in the centre to place the added berries on top
7. Add a handful of berries and place on the centre chocolate disc, sprinkle with more chocolate bits or grated chocolate, dust with a little icing sugar and pop in the fridge for a few hours.
Enjoy!
Panettone Berries and Port Trifle 





Tuesday, 22 November 2016

Oat Base Cacao Swirl Cheesecake

OK .. well I am still on track doing the low carb and sugar free thing... but I have been hanging out for a cheesecake so I came up with this recipe after some thought.. and it turned out delicious. Honey is what I use to sweeten my cooking, straight from the hive. Artificial sweeteners are a no go for me personally the word artificial is enough to make me run a mile and as much as I am told Stevia is a plant it still goes through a processing and the taste just puts me off as does the cost of it.. . Honey is food of the Gods and as natural as you can get plus I am lucky enough to live in an area where there is plenty of  honey producers.. This recipe is great for diabetics, pre-diabetics.
As a pre-diabetic that turned those results upside down within 2 months. I read a lot of stuff and the diets people were on HFLC, the ADA diet recommended by most doctors and nutritionists. and I found something wrong with all of them especially the HFLC diet... I like to think of my new eating plan as SCSF ( slow carb, sugar free) excluding natural sugars like in fruit and honey.. and it is working for me .. better choices, better food, and a balanced lifestyle of food and exercise .. this is a sustainable eating plan and healthy. it is all about balance and portion size .. well enough of me babbling on  lets get on with the guilt free cheesecake. though you may feel guilty if you eat the lot ..
What you need:
A springform cake tin lined with baking paper on the bottom and sides lightly sprayed
Base;
2 1/2 cups of  natural rolled oats ( uncle toby's traditional)
1/2 cup of almond meal
100g of  unsalted butter (chilled and cut into cubes)
2 tablespoon honey
 Filling;
500g Philadelphia cream cheese ( room temp)
1x small carton  thickened cream
3 teaspoons of gelatin
2 tablespoons of boiling water
1-2 tablespoons honey
2 teaspoon vanilla bean paste
Cacao chocolate bits ( you can use dark chocolate or bits ) about a handful
To Make The Base
1. In  a large bowl place all the base ingredients and rub oats with the butter until  it has melted through and looks like a slightly crumbly dough ball.
2. spread mixture over the lined pan and use a glass to compress and spread evenly and up the sides a little bit. Bake for about 10 minutes at 185 fan forced or until golden brown. Remove and let cool.
To Make The Filling 
1. Place cream cheese, vanilla paste, honey into a large bowl and with an electric beater beat untill smooth and creamy.
2. In a separate bowl whip the cream until it is nice and thick forming soft peaks.
3. Place the boiling water in a small bowl sprinkle the gelatin over it  and whisk until dissolved .( Gelatin in not my friend I always have trouble with it so I use a really tiny whisk to mix and add a little more water to it if needed)
4.Slowly pour the gelatin into the cream cheese mixture while you are beating it with an electric mixer until well combined.
5. Fold the cream through the cream cheese mixture in to batches
6. Pour onto cooled base and spread out evenly
7. Place chocolate bit in a bowl over boiling water ( make sure the water doesn't touch the bowl) and melt the chocolate, then just using a spoon plop dobs of chocolate on the cheesecake and using a wooden skewer swirl the chocolate through the cheesecake.
8. Cover and place in the fridge to set. I like to put mine straight into the freezer to set and partly freeze before removing it from the tin and onto a serving plate to decorate with strawberries and blueberries.
ENJOY! this guilt free, sugar free, preservative free, low carb cheesecake
Oat Base Cacao Swirl Cheesecake

Oat Base Cacao Swirl Cheesecake



Thursday, 3 November 2016

Energy Bombs

Energy balls WOW Do you believe I have only just discovered these little gems?. These are the perfect treat for those on the go. I am out the door with the Dog and off to the beach at 6.30am for our morning walk and swim I barely have time for a coffee so I just grab one of these on my way out the door. If I feel a little slump coming on during the day or my sweet craving decides to rare it's ugly head these little powerhouse balls are the perfect fix. Hell I love them more than my healthy muffins. There is tons of recipes on the net for these and you can put your own spin on them, the kids will love these as well. Even my very picky bloke friend loves them.
It is just so easy to whip up a batch of these that there really is no excuse for grabbing the potato chips and prepackaged snack foods and health bars which are full of processed sugars, and ingredients that only have a number listed.  I am totally sold on these babies and so you will be too.

What you Need:
2 Cups natural oats
1 cup of peanut butter ( diabetic) you can use normal peanut butter
2/3 cup of honey
1/2 cup of flax meal
1/2 cup of black Chia seeds
1 teaspoon of vanilla essence or vanilla paste
1 teaspoon cinnamon
2 teaspoons of Cacao
1/4 cup pepitas
1/4 cup sultana's, raisins
1/4 cup of cacao choc bits  
What to do:
1. Combine all ingredients in a large bowl and mix well. I keep my honey in the fridge so it is quite hard when I add it so I find using my hands to mix and combine is the way to go.
2. Place bowl in the fridge for about 15 minutes, then roll into little balls ( just a bit bigger than a teaspoon full, squeezing the mixture so it compacts nicely,give it a little roll in the palms of your hands.
3.line an airtight container with baking paper to store the balls in and keep refrigerated. 
Note: 1.The balls freeze well in snap locked bags.
          2. you can add nuts dried cranberries whatever you have on hand for these.
Energy Bombs

Friday, 28 October 2016

Peanut Butter Oat Balls

Well this sugar and carb free thing has been pretty easy to date what's it been? just over 2 months!. And I have been so so good, really proud of myself. Well last night after I had my nutri-bullet blast full of veges about an hour later I was severely craving a big bowl of mashed potatoes. Just as well for me there wasn't a potato in the house so I had a power muffin and went to bed. This morning I woke up craving the same bowl of mashed potato I am like WTH is going on !.. So I decided to make myself a little treat these yummy peanut putter balls .. Ok So I am sugar free and these have some sugar in them. but it isn't any ole sugar. Rapadura is one of the better options on the market it does cost a bit more but for those special occasions like today for a treat once in a while I thought hell yes. Also I only put in a fraction of the amount of sugar to what the original recipe called for and that was brown sugar. But trust me these taste great without all that extra sugar especially if like me your are pre-diabetic who has it under control. So go ahead and enjoy a couple, yes a couple .. ! they are addictive so you will have to have some serious will power going on. Cheers

I adapted mine from this recipe: original peanut-butter-oatmeal-balls recipe 

What you need:

1 cup of peanut Butter, (smooth or crunchy)
4 tablespoons of  organic coconut oil
2 cups of oats (I used Uncle Toby's traditional)
1 big tablespoon of honey
1/3 cup of  Rapadura Sugar
3/4  cup of  dark chocolate chips and sultana's (both together = the 3/4 cup), or you can add whatever you like
Shredded coconut ( to roll balls in)

What to do:

1. Place a piece of wax paper on the counter or in a container that you will store the peanut butter balls in.
2. In a large bowl, combine peanut butter, coconut oil, sugar and honey. Stir until smooth. Make sure to get the lumps out. If your coconut oil is solid to begin with just soften it in the microwave for a few seconds
3. Add in the oats and mix until fully incorporated.
4. Add the chocolate chips and sultana's. Stir well and scoop into teaspoon size balls. Place each ball in the palm of your hand and squeeze tight. This helps pack the ball and hold all the ingredients together. Roll in shredded coconut. Place on the wax paper and continue scooping until all mixture is rolled.
5.Store in the refrigerator in a closed container.
Peanut Butter Oat Balls

Multigrain and Oatflour Bread ( Lower Carb) Bread Machine

So I made my own oat flour as buying almond flour is so damn expensive and oats are really cheap and the flour is easy to make. I wanted to make my multi-grain premix a little less carb. so I substituted some of the flour with oat flour. The result was fabulous I have never eaten a bread that was so filling and satisfying one piece of toast was enough. I love this bread and surprisingly this keeps really well
Bread Machine used: Breville Baker's Oven

makes a 1kg loaf 

Place ingredients into the bread machine tin in the order that they are written.

 Luke warm water 370mls
 Light olive oil 3 tablespoons
 Salt 2 teaspoons
 Honey 1 1/2 tablespoons
 Laucke Multigrain pre-mix bread machine flour  2 cups
( you can use any bread machine wholemeal  pre-mix
Oat Flour 2 cups (see note)
Bread improver 2 teaspoons
Skim milk powder 2 tablespoons 
TandacoYeast 1 sachet (roughly 2 teaspoons)
Cook Setting is : Wholewheat: b-medium crust.
NOTE: 1.To make oat flour you need natural oats I use Uncle Toby's traditional oats. Place into your Nutri-bullet and blitz until you have a beautiful fine flour, or pop them into a food processor store in an airtight sealed glass jar.

Multigrain and Oatflour Bread ( Lower Carb) Bread Machine

Multigrain and Oatflour Bread ( Lower Carb) Bread Machine toasted slices


Thursday, 27 October 2016

Banana Choc Berry Muffins (Lo Carb sugar free)

Ok it is muffin  snack time again at the moment I really don't know what else to make I thought I had this I have the pre-diabetes beat but a couple months down the track I am running out of things to make for quick snacks, muffins were good for a while but I am sort of over them. Anyway I haven't found anything else to make so made another batch. go on say it ! these do not look very appetizing!. I know but they will have to do they actually taste ok  but are a bit crumbly maybe because I put to much fruit in them or maybe because I changed the recipe and took out some flour and added coconut flour to it I even added more milk and an extra egg  still the mixture was a bit dry I only added 1 tablespoon of coconut oil to mine and I think it needed two. they are low carb and sugar free, and they certainly fill you up .. I am only new to this low carb sugar free way of cooking so bare with me give these a try and make your own adjustments. Oh and if you guys have any tips for me please leave a comment  so I can improve on them please . thanks 
What you Need:
  • 1 cup almond meal
  • 3/4 cup coconut flour
  • 1/4 cup flax seed meal
  • 2 teaspoon baking soda/powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 medium extra ripe bananas (about 3/4 cup mashed banana)
  • 2 egg, slightly beaten
  • 2 tablespoon melted coconut oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsweetened almond milk
  •  dark chocolate bits, chopped 
  • 1/2 cup of frozen mixed or fresh berries

What to do:

  1. Preheat oven to 250 fan forced
  2. In a medium bowl, whisk together almond meal, coconut flour, flax seed meal, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, mix the following together until smooth and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.
  4. Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chunks and berries
  5. Fill greased or paper-lined muffin cups. Bake 18-20 minutes until toothpick comes out clean or with just a few crumbs attached. Makes 8-10 muffins.
Banana Choc Berry Muffins (Lo Carb sugar free)

Sunday, 23 October 2016

Cacao and Oats Power Muffins

 If you're trying to eat healthier, trying to control or avoid getting type 2 diabetes and like me are switching to a sugar free diet. these are the muffins for you. Packed with goodness and energy they will also keep your sugar levels in check and are the perfect snack if your on the go. Now I will admit I had my doubts as I was making these and tasted the raw batter . I thought eww it needs some sweetener ! but I restrained myself and my craving for something sweet and stuck to my guns, I have been almost sugar free ( I am still trying to wean it out of my morning coffee) for almost 2 months now, and going backwards just isn't an option for me So I continued with them, they looked pretty decent when they were cooked but what did they taste like honestly! Ok well If your body is full of sugars these probably won't appeal to you. But for me personally the first bite, the texture was good, yep they aren't sweet but after a few bites I didn't mind them, yum actually and they are really filling the added bits of dark chocolate was enough sweet for me so they are a keeper and it is a good recipe that I can do a lot with like add or switch the cacao for blueberries etc.
If you really really want to add sugar, try adding a little honey, maple syrup or lo GI sugar maybe a tablespoon at most. I am not going to tell you to add artificial substitutes like Stevia, etc because I simply believe they are if not worse for you and just as bad as sugar itself  So I hope you lik my little muffins they were an experiment did I mention that? it turned out allgood .

What you need:

4 tablespoons of Cacao
3/4 cup of melted organic coconut oil  I use BANABAN 
2 x 800gram eggs
3/4 cup of unsweetened Almond milk
1 teaspoon Baking powder
1 tablespoon Flax seed meal
1 tablespoon Whey Protein
1 large Banana broken up into bits
Pinch of ground Sea salt
1 teaspoon of Apple cider vinegar
1 teaspoon of vanilla
1 3/4 cups of Oat flour
1/4 cup of Almond meal
dark chocolate bits or cacao bits ( to decorate)

What to do:

1. Place all the dry ingredients in a large bowl and mix well, Oat flour, Almond meal, Flax, Whey powder, Salt, Baking powder, Cacao.
2. In another large bowl place the wet ingredients, Eggs, Coconut oil, Apple cider vinegar,  Banana, Vanilla. Process with a stick blender until smooth and creamy
3. Add the almond milk a bit at a time to the wet ingredients until combined
4. Now you can add the wet  mixture to the dry and mix well
5. Place the paper cups in the muffin tin and lightly spray with with oil and fill each cup, stick a few chocolate bits into the top and bake for around 20-25 minutes at 185 fan forced depending on your oven ( mine is a bench top oven).
Notes:
To make oat flour simply add "Uncle Toby's  original oats to a processor and blitz until you have flour. I actually do mine in my Nutri-bullet, store in an airtight glass jar and you will always have it on hand for baking it is also a cheaper alternative to some other health flours like almond and in my book it is just as good
Cacao and Oats Power Muffins