Coconut cream yoghurt

i am on an elimination diet and can’t eat dairy – hence this recipe and it is so easy : 1 tin coconut cream, 1.5t gelatine, 1T honey and 1 probiotic – split the coconut milk in half – put the first half in a bowl and sprinkle the gelatine on top and leave the “bloom” for 10 minutes; pour the other half of the coconut cream into a pot and bring to the boil. Add the honey and stir to dissolve. Stir the other bowl with the gelatine blooming on the coconut milk together and try to get rid of any lumps. Add this to the pot of coconut milk and stir it all together off the heat. Once it’s cooked to room temperature add the probiotic (just empty the pill into the yoghurt) and leave in a warm space for 24 hours. Then put it into the fridge and eat as soon as it’s set!

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coconut lemon panna cotta

WINNER ! BANTING RECIPE ! DAIRY FREE

I went to some friends for dinner and an hour before I had to leave I asked if I could bring anything. She suggested dessert. This took a grand total of 10 minutes to make and then popped into the freezer for 2.5 hours (so I transported it mid-freeze!) but it’s best set for 4 hours in the fridge to prevent any icicles forming.

ingredients

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  • 1 tin coconut cream
  • 1.5 t gelatine
  • 2T lemon juice
  • 2T vanilla essence
  • 75ml honey

directions

  • Pour half the coconut cream into a bowl and sprinkle the gelatine on top and leave to “bloom” for about 10 minutes
  • Pour the other half of the coconut cream into a pot and bring to a boil
  • Add the lemon juice and honey – mixing until all the honey has dissolved and remove from heat
  • Add the gelatine/cream to the pot and stir well
  • Divide into 3 small dishes and put into the freezer for 2.5 hours

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coconut lemon cupcakes

WINNER ! BANTING RECIPE

I have gotten quite bored with coconut, so wasn’t too excited about this recipe, but it is quite yummy, and soaking the cupcakes in the glaze keeps them so moist.

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ingredients for cupcakes

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  • 1/2 cup coconut flour
  • 1/4 cup finely shredded coconut
  • 1/2 tsp bicarb
  • 1/4 tsp salt
  • 2/3 cup xylitol
  • 1/2 cup coconut oil, melted
  • 4 large eggs
  • 3/4 cup coconut milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp of lemon juice

ingredients for glaze

  • 1/4 cup xylitol – powdered to icing sugar consistency in a grinder if possible
  • 3 T coconut milk
  • Finely shredded coconut to sprinkle on top

directions

  • Preheat oven to 180*
  • Mix the dry ingredients together
  • In a separate bowl, mix wet ingredients together
  • Add the dry ingredients to the wet ingredients and mix to combine
  • Divide evenly into about 9 muffin tins lined with cupcake liners
  • Bake for 25 minutes or until golden brown and cooked throughIMG_8782
  • To make the glaze, combine all the ingredients in a bowl
  • Once the cupcakes have cooled completely, remove the liners, poke holes all over the top of the cakes with a toothpick.
  • Dip the cakes top side down into the glaze and allow to set.
  • Re-dip the cakes for a second coat of glaze and sprinkle with coconut
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heavenly chocolate pots

WINNER WINNER WINNER! BANTING RECIPE

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ingredients

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  • 125ml cream
  • 125ml full cream milk
  • 3 heaped T xylitol (powdered in coffee grinder if you can) IMG_8426
  • 3 egg yolks (keep the whites for something else!)
  • tiny pinch of salt
  • 1t vanilla essence
  • 100g dark chocolate

Directions

  • Preheat the oven to 170*
  • Combined the cream, milk and chocolate in a medium pot and heat over a low-medium heat whisking occasionally until everything has combined and the chocolate has melted (don’t bring this up to the boil)
  • Add the vanilla essence and salt and remove from heat
  • In a separate bowl, whip the egg yolks with the xylitol until well combined
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  • Pour the hot cream mixture into the eggy mixture, whisking the whole time
  • Divide mixtures into 3 small ramekins
  • Place ramekins in a large roasting dish, and fill the dish half way up the ramekins with boiling water (thus making a water bath)IMG_8428
  • Bake for 35 minutes
  • Remove from oven and allow to cool to room temperature
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  • Place in the fridge with a piece of paper towel on top of them, and then cover with tin foil
  • Allow to set for at least 2 hours
  • Serve with fresh berries, YUM!!!!!!
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banting lemon cheesecake

WINNER! BANTING RECIPE

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ingredients

  • 3/4 cup cream
  • 3T xyitol
  • 125g creamed cheese
  • 1t vanilla essence
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/2 cup walnuts
  • 1/2t salt
  • 1t xylitol

Directions

  • Mix together walnuts, 1/2t salt and 1/2T xylitol and blend until flour like consistency
  • Split between 4 small ramekins and press firmly into base
  • Beat 1/4cup cream with 1/2 vanilla essence and 2T xylitol until stiff peaks form
  • In a separate bowl, mix together the cream cheese, lemon juice and lemon juice
  • Combine the cream with the cream cheese mixture gently
  • Pour mixture over the base and shake to smooth out
  • Whip together 1/2cup cream with 1/2vanilla and 1/2T xylitol and beat until stiff
  • Spoon onto top of the cheesecake
  • Top with a little lemon zest and serve

Berry Sorbet

I have made sorbet in the past, but it’s always been missing something. I just realised what that something was… an egg white.

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WINNER! BANTING RECIPE

ingredients

  • 400g frozen berries
  • 2T xylitol dissolved in 1/4 cup boiling water
  • squeeze of lemon juice
  • 1 egg white

Directions

  • Throw the berries in the blender and blend
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  • Once they have become all mushy add the egg white and sugar syrup and blend until well combined (+-5 minutes)10440680_368283006629738_8808971142950996573_n
  • Pop in the freezer to firm up, and serve after an hour (min)

Nutty Cheesecake bites

This is from a recipe I found online – they used sweetener and hazelnut essence (which I’ve not found in Cape Town – let me know if you find it!) so I’ve switched things around and it is very yummy. It was inspired by my dear friend Justine, who is 7 months pregnant – we went out for lunch and ordered the hazelnut truffles, and when they arrived they were covered in coconut – she painstakingly picked off all the coconut, and I got the inspiration to make her some coconut free hazelnut truffles! She loves cheese – so I thought these would be a winner (I am still waiting on her feedback but I really enjoyed them!)

WINNER! BANTING RECIPE

Ingredients

  • 1 tub Simonsberg plain cream cheese (leave it to warm up slightly on the counter to help soften for about 10 minutes)
  • 1/4 cup coco powder
  • 2T honey (or more to taste)
  • 1T almond essence (or use 1t if you don’t like the almond flavour to be too strong)
  • 50g hazelnut (about half a packet) – chopped up

Directions

  • Mix the cream cheese, coco powder, honey and essence together
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  • Once it is all combined, spoon a heaped teaspoon onto the chopped hazelnut
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  • Roll the ball around in the hazelnuts
  • Place on a plate, and pop into the fridge to set
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  • ENJOY@

frozen vanilla mousse

This is the yummiest dessert

WINNER! BANTING RECIPE

Ingredients

  • 1/2 cup milk
  • 1/2 cup cream
  • 2 eggs separated
  • 6 T xylitol icing sugar
  • 1t vanilla essence

Directions

  • Separate the eggs yolks from the eggs whites
  • Beat the egg whites until stiff, then add in 2T xylitol icing sugar and beat until shiny
  • In a 2nd bowl combine cream and milk and beat until it starts to thicken, then add in 2T xylitol icing sugar and beat until stiff
  • In a 3rd  bowl, beat the egg yolks with the remaining 2T xylitol icing sugar until thick and pale
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  • Combine all 3 mixtures in one bowl with the vanilla essence and fold well
  • Pop in the freezer to set
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Almond and macadamia brittle / toffee

winner-ish paleo RECIPE

I was chatting to my friend last night about sugar free nut brittle – so I decided to see if I could make some. The short answer is – kind of. It didn’t go as crispy as normal brittle and became more of a toffee.

Not bad though!

ingredients

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  • 1/4 cup xylitol
  • 1/4 cup butter
  • 1 t honey
  • 1/2 c macadamia and almonds

Method

  • slowly melt the butter on the stoveimage
  • once melted add the xylitol and stirring continuously on a medium heat until golden brown
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  • remove from the heat and add honey, mixing well
  • add nuts and pour onto a plate covered in wax paper and allow to set

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