Delicious Fudgy Brownies

I got inspired by some brownie recipes on Pinterest today and I decided to bake a batch and they taste delicious.

Lemony Seeded Muffins

I haven't made muffins for a while now and there's no better time to bake than sunday evening :). So I made these zingy muffins full of seed goodness.

Initially the plan was to make Elana's paleo lemon poppyseed muffins but I realised I am out of poppy seeds so I changed the recipe into this :

Chocolate Chip Hazelnut Biscotti

I haven't baked a desert in a while so I have been browsing the internet for some " healthyfied "cookies and found some lovely biscuits ideas. I checked the cupboards and made these delicious biscotti.

Montignac Pear Flan

You can find this delicious and easy recipe on The Montignac Diet Cookbook at page 348 or you can just read it below :) .

Diet Creme Brûlée

Creme Brûlée must be one of the easiest desserts ever ... for me at least.

Lemon Pie

After seeing a key lime pie on the Food Network Uk I got inspired in making a low carb lemon pie, and since I had some really nice Sorento lemons and all the ingredients in the cupboards this recipe couldn't get any easier.

Apricot Bavarois with its Coulis

I got this recipe from The Montignac Diet Cookbook (p. 326) which I bought a few months ago and even thought I promised I will try all the recipes ... I didn't :) . Is never too late so I made this refreshing no bake apricot bavarois.

Baked Apples

Today while running from the gym to the supermarket to get the ingredients for lunch I happen to see these beautiful pink lady apples and instantly remembered this fab baked apple recipe that I used to enjoy  in my childhood. Even thought I had to adjust the recipe, the result was delicious.

Home Made Vegan Ice cream Fluff

This recipe is perfect when you crave ice cream and you want it fast. And what makes this even better ... it is a low carb guilt free dessert.

Delicious Berry Panna Cotta

Delicious and easy to make mixed berry panna cotta recipe for those "not in the mood " rainy days. I started my morning trying to bake french macarons ( the healthy low carb version ofc ) but they weren't very pretty :) so by the time I got back from the gym I lost my motivation in trying again but instead I ended up making panna cotta some of the ingredients being the left overs from the No Bake Summer Cake .

The result was incredibly tasty, creamy and most of all sugar free :) 

No Bake Summer Cake

I must say this is my favourite cake ... I am wondering now how come I didn't make this in such a long time. So yes I absolutely love this refreshing summer cake as it's so light and full of fruit goodness.

For this marvellous treat you will need :

• 300 ml wipping cream 
• 500 ml skimmed milk 
• 6 egg yolks 
• 6 tbsp xylitol or sweetener of your choice 
• 2 tsp madagascar vanilla extract 
• 25 gr powder gelatine 
• fruits of your choice cut into chunks 

You can add as many fruits as you wish just remember to leave some for decoration. Also all the ingredients must be room temperature.

Boil the milk and set aside to cool. In a small bowl add the gelatine and pour cold water until you reach 2 fingers above the powder.

Whisk the cream with 1 tbsp of xylitol and 1 tsp of vanilla extract until firm. If using a mixer try not to over do it as you might get butter. Set aside or keep it in the fridge until ready to use.

Mix the egg yolks with the rest of the xylitol ( 5tbsp) and 1tsp of vanilla extract  in a bowl until the colour gets slightly lighter and add the room temperature milk. Give it a good stir and place the bowl in a pot with boiling water ( bain-marie method ). Leave it on until it gets thicker, stirring in occasionally. I did it on a medium heat and it took me 15 min or so. When it gets the consistency of a custard remove it from the pot and leave to cool slightly.

Add the gelatine to the still warm custard and stir in until dissolved. At this point I added the inside of 2 passion fruits. When it gets to room temperature fold in the wiped cream from the bottom-up so it gets mousse like and not sloppy :).

In a cake tin/ spring form/ silicon mould add a 1/3 of the custard and then add chunks of fruits. Put in the freezer of a few minutes and then pour another 1/3 of the custard and again add some fruits. In the freezer for another few minutes and top it with the rest of the custard. This technique will prevent the fruits from sinking at the bottom of the cake. You can now decorate it with some slices of orange or how ever you want.

I used berries for my deco but I added them when the cake was starting to set ( yes yes clumsy as always) so to prevent the fruits from falling I added on top of them a mix of gelatine ( same method as above ) warm water, orange juice and some  sweetener. I used only fresh fruits but if your are using canned you can use the syrup they are preserved in.

Leave to set in the fridge for 2 hours then is ready to serve.
Give it a try and let me know how it was .
Enjoy xxx

P.S. If you are using a spring form check it before pouring the custard as you might have the surprise of the batter dripping out of it ... I talk from experience :). Another method is to cover the form with a cling film so after the batter sets you can serve it up side down and decorate with some wipping cream.

Flour less fruit loaf

It's a very simple cake even if u might think that's a hell of list of ingredients. You can add or cut off from the dried fruit list I just added what I had in the cupboards. The goji, apricots and blueberries I soaked them for 2 hours in French brandy :) .

You can omit the pea protein if you don't have it but I definitely recommend it as baking with almond meal or any other flour substitute can be quite tricky. So the protein will make the loaf less "crumbly" and will hold it together.

• 2 cups almond meal
• 2 tbsp unflavoured pea protein ( I used Pulsin Pea Protein  this is optional I added it for a bit more consistency ) 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• a pinch of salt 
• 1/4 cup chopped dried prunes 
• 1/4 cup chopped dried apricots
• 1/4 cup dried morello cherries 
• 1/4 cup dried blueberries 
• 1/4 cup goji berries 
• 1/4 cup raw organic peeled cocoa beans 
• a handfull of roughly chopped walnuts 
• 1 tsp lemon zest 
• 1 tsp orange zest
• 1 tsp cinnamon powder 
• 1 tsp nutmeg 
• 1 tsp all spice
• 5 eggs 
• 2 tbsp raw organic coconut oil
• 1 tbsp sour cream / double cream 
• 1 tsp vanilla extract 
• 1 tsp valencian orange extract 
• 1 tbsp lemon juice

In a big bowl mix all dry ingredients and the fruits and set aside .

In a medium bowl mix all the wet ingredients . Very important : they have to be room temperature or else the coconut oil will go solid .

Pour the wet mixture over the dry ingredients and stir until well blended. 

Grease 2 loaf tins pour the mixture and bake for about 25 min at 180' C.

Let it cool to room temperature before getting it out of the tin and cut it. 

I baked them today and the whole house smelled a lil bit as Xmas. Will take them in my holiday tomorrow as a healthy treat for the week to come.

Lime vegan cheesecake

This delicious cheese-fake cake :) is easy to make and the good part is that you can store it in the freezer and just take a portion out whenever you need it.
For this recipe you will need :
Base:

• 200 gr hazelnuts ( 1 1/2 cup )
• 150 dried prunes ( or you can used dates but their GI will be high ) 
• 1 tbsp raw organic coconut oil 

In a food processor add the ingredients and mix until well blended. Put the mix in a spring form cake tin and press to form an uniform base. Put it in the fridge while you make the cream.

Cream :

• 300 gr soaked over night cashew 
• 1 pack of unsalted tofu ( it said 375 gr on the pack)
• zest and juice from 3 limes
• agave nectar to taste ( or some raw honey )
• 1-2 tbsp raw organic coconut flour

Blend everything in a food processor until smooth. Pour the mix over the base and put it in the freezer for one hour ( or in the fridge for at least 3 hour ) before serving. I decorated it with some more lime zest and lime slices to look pretty .
Enjoy xxx

Raw vegan mintchoco & peanutberry ice cream

raw vegan ice cream

For the mint choco :

1 ripped avocado 

juice of half a lemon 

2 tbsp of raw organic honey( I used organic agave nectar for its low GI ) 

3-4 drops of organic peppermint extract 

3-4 squares of unsweetened dark chocolate ( I used 99% dark from Lindt )

Add everything to a blender, except the chocolate, and mix it until smooth and silky. Put the mix in a freezer friendly container. At this stage chop or grate the chocolate and add it to the minty mix. Freeze for at least 2 hours. 

For the peanut berry version

150 gr blueberries 

150 gr raspberries

2 full spoons of peanut butter

1 spoon of raw honey ( again I used agave nectar) 

Blend everything in a food processor and freeze in a container for at least 2 hours . 

Tip: If u freeze it over night like I did leave the containers on the counter for 10-15 min before scooping. 

I served it with fresh fruit and a splash of agave nectar and its to die for really delicious .

Goji and Morello Cherries Muffins

1 1/2 cup almond flour 
1tsp baking powder 
4tbsp xylitol 
2 eggs 
1/4 raw organic coconut oil
1/2 double cream
1tbsp lemon juice
1tsp valencian oranges extract
1tsp vanilla extract
1/2 cup goji
1/2 cup dried morello cherries

Mix the wet ingredients ( all room temperature) and set aside. In a big bowl mix the dry ingredients and add the wet mixture. Stir well until blended and add the dried fruits.

Spoon the batter into muffin moulds and bake for 20-25 min at 180'C.

Makes 6 muffins and I have been told these are the best muffin I ever made so try them and let me know what you think. 
Enjoy xxx

Almond and Orange cake with strawberry sauce

• 3 Large Oranges
• 280 Grams of Almond Flour
• 4 tbsp xylitol ( u can use any other sweetener to your taste )
• 6 eggs
• 1 teaspoon of Bicarbonate of Soda
• 4 teaspoons of Amaretto

Place the 3 oranges in a pan of water and boil for one hour.  Remove from the water and refrigerate whole over night.  

Cut oranges into 3 or 4 pieces each then blend until they form a paste, remove from blender and keep aside.


Next blend the 6 eggs with the sweetener, then add and blend in the almond flour and the bicarbonate of soda.  


Add the orange paste and mix with a spoon (don't blend), finally mix in the Amaretto (also with a spoon).


Pour the mix in a cake tin and place in an oven at 180 degrees for 45 minutes.  


For a sauce take some fresh organic strawberries, place in a pan and heat.  Once the mix starts bubbling add sweetener (to taste), some brandy (lots of it) and some vanilla cook out for a while. Then let the sauce cool and spoon to the side of the cake.

Almond and Peach Cake

8  organic peaches
280 Grams of Almond Flour
4 tbsp sweetener ( I used xylitol )
6 eggs
1 teaspoon of Bicarbonate of Soda
1 tsp of almond extract

For the glaze I mixed 1 avocado with 1 tbsp of cocoa, 1tsp of vanilla bean paste and 1 tbsp of agave syrup in a blender until smooth and silky.

Boil the peaches for 15 min on medium heat and set aside to cool.When they reach room temperature get the stones out and blend them in a food processor until they form a paste.

In a bowl beat the eggs with the almond extract a pinch of salt and the sweetener until the sweetener dissolves.To the mix add the almond flour and bicarbonate and stir until well blended.
Add the peach paste, pour it in a cake tin and bake for 45 min in a preheated oven at 180'C .

When is done get it out and let it cool. It must be room temperature when u remove it from the tin. Add the glaze and decorate with almond flakes.

Enjoy xxx

Low GI Montignac Lemon Mouse

I am a big fan of the Montignac diet as I consider it more of a healthy life style for being accurate for diabetics but also can be used for fat loss.
Here is a delicious easy to make a healthy desert
You will need
3 lemons
5 egg yolks + 1 whole egg
200 ml milk ( I used skimmed but you can also choose full )
200 ml whipping cream
150 g fructose ( or any sweetener that comes as powder, the fructose I used has a 23 GI)
3 leaves of gelatine (or equivalent of agar-agar)

So here we go:
Grate the lemon zest.
Beat the eggs with the fructose, juice of 3 lemons and the zest.
Heat the milk and allow to cool for a few minutes.
Gently pour the milk on the egg and lemon mixture, beating vigorously with a whisk.
Return to a very low heat (preferably a bain-marie) and allow the mixture to thicken while stirring constantly with the whisk. Allow to cool for 10 minutes.
Soak the leaves of gelatine in cold water for a few minutes. Squeeze dry and add to the mixture, stirring in well with the whisk. Allow to cool for 30 minutes.If you are using the powder gelatine follow the instructions on the pack.
Whip the cream and fold into the mixture.
Pour into ramekins. Cover with plastic film and refrigerate for at least 2 hours before serving.If you plan ahead u can refrigerate it over night.

The recipe you can find it on http://www.montignac.com/en/lemon-mouse/ .
I also tried my version of the Montignac chocolate cake but I will post that later

http://bhealthycooking.blogspot.co.uk/p/deserts.html

Almond flour blueberry muffins

2 cups almond flour 
3 tbsp xylitol or any other crystal sweetener 
1 tsp baking powder 
4 eggs (room temperature)
1/2 cup coconut oil melted
1/2 cup double cream
1 tbsp lemon juice
1 tsp vanilla extract
1 cup blueberries

Mix wet( all room temperature) and dry ingredients separately, add the wet ingredients to the dry ones and mix until just combined (do not beat)add the berries and briefly mix again.
Scoop the batter into greased muffin moulds and bake for 20-25 minutes at 180'C in a preheated oven.
Let it cool 5 minutes before de moulding.

Brownies

Light, airy, delicious brownies ...avocado brownies

As they have no flour in them they are gluten free also low carb and high in proteins so a perfect guilt free treat 

125 gr dark unsweetened chocolate( I used Lindt 99% found it in Selfridges) melted in 1 tbsp coconut oil 
3 avocados
1/2 cup honey / agave syrup ( u can add a lil bit more if u like them sweet)
3 eggs
1/4 cup unsweetened cocoa powder
1 handfull of walnuts
1 tbsp vanilla paste
1 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt

Blend the avocado into a smooth purée ( no lumps) and add the remaining ingredients and mix them until really smooth and fluffy.

Spoon batter into a greased 8x8 baking dish and bake at 180 C for about 35 min.

They are delicious and incredible moist.