I’ve finally found a recipe for grain free muffins that doesn’t use any sugar substitutes. It relies on the bananas for sweetness (which is plenty😊).
These are so easy to make and freeze really well too.
Grain free banana muffins * 5 eggs * 2 bananas * 1/4 cup coconut oil or butter (softened) * 1/2 cup coconut flour * 1 tsp baking soda * 1 tsp vanilla * extra milk to thin out mixture if needed
Preheat oven to 200°C.
Place all ingredients in a medium sized bowl. Using a stick blender, mix until smooth. Use a little milk if the mixture is too thick.
Pour into greased muffin tins (or use paper baking cups – inexpensive to buy and so easy😉).
Bake in the oven for 13-15 minutes or until browned and set in the middle.
As you can see from the photo, we got halfway through eating this before I remembered to take a photo!
This is such an easy recipe with only three ingredients!!! That’s right – only 3 😀. Definitely suits my preference for simple… It tastes pretty damn good too – it has a nice light texture and flavour. For those who like their cakes to look fancy, you could try decorating with chocolate curls and/or some fresh berries.
Japanese Cotton Cheesecake
3 eggs, separated
120g white chocolate
120g cream cheese
Preheat oven to 170 degrees C. Grease and line a small springform pan and place in a baking tray.
Separate the eggs and place egg whites in the fridge until needed.
Melt chocolate in a medium sized bowl placed over a simmering pot of water.
Add cream cheese to the chocolate and mix until melted and combined. Remove from heat and mix in the egg yolks.
Whip the egg whites to firm peaks. Add 1/3 egg whites to chocolate mixture and fold through until well combined. Repeat with remaining egg whites, half at a time.
Pour into prepared cake tin. Add hot water to the baking tray and place in the oven.
Cook at 170 degrees C for 15 minutes. Reduce heat to 160 degrees C and bake for a further 15 minutes. Turn oven off and leave cake in oven for a further 15 minutes.
When cooled slightly, remove from cake pan and cool in the fridge until ready to eat it!
I found this recipe on Pinterest – I love Pinterest!!!
It turned out lovely and moist and the dark chocolate gives it a big punch of flavour when you bite into them. I used fresh pumpkin which was a little watery so added shredded coconut into the cake mix. I swapped the pecans for walnuts and topped it with slivered almonds instead of the coconut flake
DARK CHOCOLATE CHIP PUMPKIN BREAD
1 & 1/2 cups almond meal
3/4 cup mashed pumpkin
1 tsp bi-carb soda
1 tsp baking powder
1 & 1/2 tsp cinnamon
1 tsp nutmeg
1/8 tsp sea salt
1/4 cup raw honey
Handful of unsweetened coconut flakes
1/3 cup chopped pecans
1/3 cup dark chocolate chips
1/4 cup raisins or cranberries (optional)
Mix almond meal, bi-carb, baking powder and spices into a bowl. Stir in eggs and honey, and mix until combined. Stir in pumpkin. Fold in pecans, chocolate chips and raisins/cranberries. Pour batter into a well-greased baking pan and sprinkle coconut flakes on top. Bake for 30-40 minutes at 180 degrees C.
Serve at room temp with lashings of fresh butter or cream cheese.
Ah, Pinterest…. My newest addiction! It’s a wonderful resource full of stuff on any topic you may be interested in (or not!) Be warned, though, the hours will pass by without you noticing! I’ve had to carefully ration my Pinterest intake or else I would get nothing done…
Having said that, if you are looking for recipes, its the place to go. Just type in what you want and off you go… I came across this recipe for low carb crepes – these can be used as crepes, tortillas or even sliced into ribbons and substituted for pasta. They are grain free and low carb which means I can happily eat them without the resulting belly bubbles I get with wheat based recipes.
ALL PURPOSE CREPES
4 large eggs
A pinch of salt
2 tablespoons butter, melted
½ cup ricotta cheese
Add all ingredients into a blender, and pulse until well combined.
Add enough batter to a well greased, non-stick frypan, to form a thin crepe (make sure you tilt the frypan to coat the base evenly). Cook until you see the edges start to brown, and carefully flip over to cook the other side.
The original recipe calls for 2 tbsp of fake sugar (e.g swerve, stevia) but I can’t stand the taste of them, so just don’t bother. I usually use these as a savoury item, so its not needed.
I use quite a small frypan for this – which works quite well as I have a tiny little pie dish that they fit into perfectly. So far I’ve used the crepes to make mexican tortilla pie and the chicken and ricotta crepe stack in the pic below. Next up – lasagne!
I’ve also done ricotta crepe rolls – drizzled with just a little bit of fresh honey – delicious!!!