I am a big fan of The Collective dairy products; their Straight Up Yoghurt is one of my favourites. It is probiotic and completely free of added chemicals and additives. I like yoghurt as a dessert when I want a treat, and this cookie dough yogurt is one of my favourite easy-to-make, tasty treats.
Sweet treat
There are times when we all want something sweet without eating a sugar-filled craps snack or something swimming in chemicals. When I find myself craving something sweet, I head to the fridge and make myself a bowl of cookie dough yoghurt. The combination of sun butter, yoghurt and chocolate chips is easy to put together and has just enough sweetness to satisfy my cravings and fill me up.
Flexible treat
This treat is highly flexible; it can be adapted to suit your dietary requirements. If you don’t like to eat dairy products, this recipe can be made using coconut yoghurt without too much change to the flavours. If you are fortunate enough to be able to eat nuts, you can easily swap out the sun butter for almond, cashew or peanut butter. I use my homemade chocolate chips because they are low in sugar and high in fat. If you don’t want to make your own chocolate chips, you can use any chocolate chips you like.
Put all of the ingredients except the chocolate chips into a large bowl, mix well until completely combined and smooth.
Sprinkle the chocolate chips on top and serve
Nutrition
Per Serving:143 calories; 6.1 g fat; 13.6 g carbohydrates; 8.5 g protein
Equipment
Spoon
Bowl
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Back in the UK, I remember there being a lot of fruitcakes at Christmas. I also remember that most of them came topped with marzipan, so I never got to eat them.
Stupid almonds.
Stupid nut allergy.
I didn’t get a lot of Christmas fruitcake when I was younger, so I’ve made the most of it as an adult with full control of a kitchen.
Christmas fruit cake
So nommy
My former mother-in-law used to make kick-ass Christmas cake (maybe she still does, I don’t know). It is a fruitcake that comes with fondant icing and royal icing; there are berries and holly along with a Merry Christmas sign on it. Totes amazing. I love the cake, but the sugar crash afterwards is not so lovable. I’m not overly happy about how it fills up my carb pockets either.
Christmas without the carb coma
Anyway. Rather than pass on the chance to eat fruitcake, I decided to adapt a recipe so that I can drop the sugar and flour to make them more guilt-free (and sugar crash-free).
Taking the sugar-filled Christmas fruitcake recipe as the base, I set about making changes and eating some mistakes. After a bit of experimentation, I landed on the perfect recipe that was moist, dense, but not stodgy. To minimise the impact on my carb pockets, I decided not to add icing to my cake, but if you are happy to make the trade, feel free to add whatever icing makes you happy.
A sweet treat to enjoy
In years gone by, any baking I did would barely last a day before it was completely consumed, and often I would be lucky to get any piece of my creation. Thankfully, that is no longer the case. I actually have the opposite problem now, my baked goods need to go in the freezer so they don’t start growing a furry coat before I can finish them.
We have a winner
I swapped out the wheat flour and regular sugar; I like using a mix of dried fruit soaked in a bit of rum to make sure the cake stays nice and moist. You can leave out the booze if your little people like fruit cake, or leave it in if you want them to take a nap. If you want his sweet treat to last, it can be portioned and stored in the freezer for a taste of Christmas anytime you need it.
Gluten-Free Christmas fruit cake recipe
Christmas fruit cake ingredients
Ingredients
3 egg whites
2 eggs
1/4 cup coconut cream
1/3 cup maple syrup
1/2 tsp. baking soda
1/2 cup coconut flour
2 tsp. vanilla bean paste
1/2 cup butter, melted
1 1/2 cups fruit cake mix
optional – 1/4 cup rum
Instructions
Preheat the oven to 180 degrees C/ 350 degrees F
Shift the flour and baking soda together in a bowl.
Shift the flour and baking soda together in a bowlShift the flour and baking soda together in a bowl
In another bowl, whisk together the two eggs, melted butter, coconut cream, vanilla, and maple syrup until the mixture is foamy.
In another bowl, mix together the two eggsIn another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
Mix the wet and dry ingredients, then set the fruit cake mix aside.
Mix together the wet and dry ingredientsMix together the wet and dry ingredients
In a bowl, whisk the egg whites until they form soft peaks.
In a bowl, whisk the egg whites until they are soft peaks.
Mix the fruit cake mix into the batter.
Mix in the fruit cake mix to the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.Fold the egg whites into the batter.
Pour the batter into a lined cake tin.
Fold the egg whites into the batter.Mini fruit cakes ready for the oven
Bake for 30 minutes at 180 degrees C/ 350 degrees F.
Christmas cake fresh from the ovenFull cake and mini cakes
What would Christmas be without some fruit cake. This fruit cake is moist and full of fruit (and a little rum).
Credit: Cath @ easycleaneats
Ingredients
3 egg whites
2 eggs
1/4 cup coconut cream
1/3 cup maple syrup
1/2 tsp. baking soda
1/2 cup coconut flour
2 tsp. vanilla bean paste
1/2 cup butter, melted
1 1/2 cups fruit cake mix
1/4 cup rum (optional)
Directions
Preheat the oven to 180 degrees C/ 350 degrees F
Shift the flour and baking soda together in a bowl.
In another bowl, mix together the two eggs, melted butter, coconut cream, vanilla and maple syrup until it is foamy.
Mix together the wet and dry ingredients leave the fruit cake mix to one side.
In a bowl, whisk the egg whites until they are soft peaks.
Mix in the fruit cake mix to the batter.
Fold the egg whites into the batter.
Pour the batter into a lined cake tin.Pour the batter into a lined cake tin.
Bake for 30 minutes at 180 degrees C/ 350 degrees F.
Nutrition
Per Serving: 236 calories; 10 g fat; 32 g carbohydrates; 3 g protein
Equipment
Electric whisk
Large mixing bowls x2
Wooden spoon or spatula
Cake tin
Cooling rack
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I love looking at recipe books and figuring out if they can be changed and if I could make a clean-eating version. This recipe was initially given to me from the Ross Edgley The World’s Fittest book, and I asked if it could be adapted. As I love a challenge, I decided to give it a go.
Easy Swaps
Sometimes, I can look at a recipe and know what ingredients are easy to swap out for alternative ingredients. Other recipes require some trial and error before you have something close to what the recipe would give you. Thankfully, this was one of the easy swap recipes that ended up giving me a finished cheesecake that didn’t last very long (3 days).
The original recipe called for quark, cocoa, muesli, blueberries, and strawberries. I swapped out the quark for crème fraiche and sour cream to increase the fat content, changed the cocoa for cacao powder, and ditched the fruit. While some may not have an issue with muesli, I swapped it out for my nut-free breakfast crunch for more texture in the base.
Mix the breakfast crunch with the honey and the melted coconut oil in a bowl, ensuring it is fully coated. I like to use a food processor for this step.
Mix the nut-free breakfast crunch with the honey and the melted coconut oil together
Spread the crunch mixture out in the bottom of a springform cake tin and press it gently into the tin.
Spread the crunch mixture out in the bottom of a spring form cake tinSpread the crunch mixture outPress it gently into the tin
Put the tin in the fridge to get the coconut oil to firm up the mixture.
In a small bowl, bloom the gelatine as the packet instructs.
Bloom the gelatine as the packet instructs
In a large bowl, mix the crème fraiche, sour cream, and yoghurt with the protein powder, making sure there are no lumps.
Whisk in the protein powder.Mix well.
Gently heat the coconut milk and whisk in the cacao powder, followed by the gelatine.
Heat the milk and chocolate with the gelatine.
Set the milk and gelatine mix to one side.
In another bowl, whisk the egg whites until they form stiff peaks.
Take a stand mixer.Whisk the egg white.In another bowl whisk the creme fraiche, sour cream and yoghurt.
Slowly fold the egg whites into the protein and yoghurt mixture.
Fold the egg whites into the cheese mix
Be careful not to overwork the egg whites; you want to keep as much air in the mixture as possible.
Whisk the gelatine and milk into the protein and yoghurt mixture.
Fold in the chocolate mixture.
Take the cake tin with the base out of the fridge.
Pour the cheesecake mix into the cake pan.
Pour the protein mixture into the spring form tin and smooth the top with the back of a spoon.
Put the cheesecake in the fridge to set up.
Put the cheesecake in the fridge for 4 to 8 hours to set.
Once the cheesecake has set, cut it into 12 pieces.
Cheesecake set in the fridge.Slice the cheesecakeProtein cheesecake ready to eat. Enjoy
I love looking at recipe books and figuring out if they can be changed and if I could make a clean-eating version.
Credit: Cath @ easycleaneats
Ingredients
250g crème fraiche
250g sour cream
250g yoghurt
60g protein powder
3 tsp. Cacao powder
1/2 tsp. vanilla bean powder
2 egg whites
2 tbsp. Gelatine
200ml coconut milk
200g breakfast crunch
2 tsp. honey
1 tsp. coconut oil, melted
Directions
Mix the breakfast crunch with the honey and the melted coconut oil in a bowl, ensuring it is fully coated.
Spread the crunch mixture out in the bottom of a springform cake tin and press it gently into the tin.
Put the tin in the fridge to get the coconut oil to firm up the mixture.
In a small bowl, bloom the gelatine as the packet instructs.
In a large bowl, mix the crème fraiche, sour cream, and yoghurt with the protein powder, making sure there are no lumps.
Gently heat the coconut milk and whisk in the cacao powder, followed by the gelatine.
Set the milk and gelatine mix to one side.
In another bowl, whisk the egg whites until they form stiff peaks.
Slowly fold the egg whites into the protein and yoghurt mixture.
Be careful not to overwork the egg whites; you want to keep as much air in the mixture as possible.
Whisk the gelatine and milk into the protein and yoghurt mixture.
Take the cake tin with the base out of the fridge.
Pour the protein mixture into the spring form tin and smooth the top with the back of a spoon.
Put the cheesecake in the fridge for 4 8 hours to set.
Once the cheesecake has set, cut it into 12 pieces.
Nutrition
Per Serving: 177 calories; 12.2 g fat; 7.3 g carbohydrates; 6.8 g protein.
Equipment
Bowl x2
Spatula x2
Whisk
Spring form cake tin
Saucepan
Measuring spoons
Scales
Measuring jug
Spoon
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Yep, it really is Easter already; I know that the supermarket had the Easter eggs out at the end of January, but it is actually Easter now. I feel like Easter is not complete without hot cross buns. You can keep your chocolate eggs and your cream eggs; I miss the smell and taste of toasted hot cross buns smothered with butter. I have tried (and failed) many times to come up with a grain-free, sugar-free alternative for the hot cross bun. I’m convinced that it can’t be done; they just aren’t the same. That realisation set me free to try making hot cross other things like cookies!
Same but different
These cross-bun cookies have all of the fruity, spicy flavours of the traditional hot cross bun but in a gluten-free, sugar-free compact form. I make no claims about these cookies being healthy or good for you; they are just an alternative if you don’t want the pain and suffering that will come from those toasted hot cross buns.
I’ve used dark chocolate chips in this recipe to help the cookies retain some moisture; you can swap these out for any kind of chocolate that you prefer. As with all my recipes, these cookies are nut-free, thanks to sunflower seed butter. If you are happy to include nuts, you can swap out the sunflower butter for either cashew or almond butter without having to adjust the quantities.
Cross bun cookies recipe
Ingredients
1 1/4 cup rolled oats
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. coconut sugar
1 tbsp. mixed spice
1 tsp. ground cinnamon
1/4 tsp. cloves
1/2 cup sun butter
2 tbsp. maple syrup
3 tbsp. coconut milk
1/4 tsp. vanilla bean powder
1/4 tsp. salt
1/4 cup dark chocolate chips
1/4 cup raisins
Instructions
Preheat your oven to 180°c /360°f.
Line a baking tray with baking paper or a silicone liner.
Blend your oats into flour or use a coffee grinder.
In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.
In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.
Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.
Fold in your sultanas or choc chips.
Divide the dough into cookies and place evenly on your lined trays.
Press lightly on each to flatten and bake for 15 minutes.
Line a baking tray with baking paper or a silicone liner.
Blend your oats into flour or use a coffee grinder.
In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.
In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.
Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.
Fold in your sultanas or choc chips, roll into cookies and place evenly on your lined trays.
Press lightly on each to flatten and bake for 15 minutes.
Cool and top with crosses.
Nutrition
Per Serving: 86 calories; 2g fat; 15g carbohydrates; 2g protein
Equipment
Baking tray
Baking paper or a silicone liner
Measuring cups
Measuring spoons
Mixing bowl
Spice mill
Spatula
Ice cream scoop
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Earlier in 2021, I moved to relocate and update my website; I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better.
Something sweet but healthy
Sometimes we need something sweet to get us through the day. In the spirit of not eating crappy processed food, I like a simple recipe that is easy to whip up and reasonably healthy. This cake is easy to make, uses pantry items you should have already and will only take a short time to sit down and enjoy.
Banana blueberry cake
Ingredients
1/2 cup coconut flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 eggs
2 bananas, ripe
1/2 cup coconut oil, melted
3 tbsp. honey
1 cup blueberries
Instructions
Preheat the oven to 180 degrees C/ 350 degrees F.
In a large bowl, mix together the coconut flour, baking soda, salt, ground cinnamon and nutmeg.
In another bowl, mix together the eggs, bananas, coconut oil and honey.
Add the wet ingredients to the dry ingredients and mix well.
Fold in the blueberries.
Take a spring-form cake pan and line it with baking paper or a silicone liner.
Pour the batter into the cake pan.
Bake the cake for 30 minutes or until the cake is cooked through.
Remove the cake and allow it to cool slightly before removing it from the cake pan.
Preheat the oven to 180 degrees C/ 350 degrees F.
In a large bowl, mix together the coconut flour, baking soda, salt, ground cinnamon and nutmeg.
In another bowl, mix together the eggs, bananas, coconut oil and honey.
Add the wet ingredients to the dry ingredients and mix well.
Fold in the blueberries.
Take a spring-form cake pan and line it with baking paper or a silicone liner.
Pour the batter into the cake pan.
Bake the cake for 30 minutes or until the cake is cooked through.
Remove the cake and allow it to cool slightly before removing it from the cake pan.
Nutrition
Per Serving: 166 calories; 12g fat; 14g carbohydrates; 3g protein
Equipment
Mixing bowl x2
Fork
Wooden spoon
Cake pan
Baking paper or a silicone liner
Measuring spoons
Measuring cups
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I only recently discovered that you could freeze them, with that piece of information you now get to have avocado all year round. With this potential abundance of avocado in your life, you will need to find new and interesting uses for avocado.
Enter avocado desserts
I love this dessert because it is quick, easy and packed with healthy ingredients, what more can you ask for?
We are working hard to eat clean with no slip ups so having a dessert that tastes like really rich chocolate while being good for you is a big tick in the win column.
This mousse passed the little (and big) boy chocolate test, they thought it tasted just as good as mousse that you buy.
The beauty of this dessert is that you can make it before dinner and put it in the fridge.
Avocado mousse recipe
Ingredients
2 avocados
125ml milk
1/4 cup cacao powder
1 tbsp. chia seeds
1 tsp. stevia
1 tsp. maple syrup
1 tsp. vanilla bean paste
1/2 tsp. ground cinnamon
Place all of the ingredients into a food processor and blend until everything is smooth.
Put the mousse into glasses and chill for an hour before serving.
Chocolate and avocado are a match made in heaven, this rich mousse is perfect for a weeknight treat
Credit: Cath @ easycleaneats
Ingredients
2 avocados
125ml milk
1/4 cup cacao powder
1 tbsp. chia seeds
1 tsp. stevia
1 tsp. maple syrup
1 tsp. vanilla bean paste
1/2 tsp. ground cinnamon
Directions
Place all of the ingredients into a food processor and blend until everything is smooth.
Put the mousse into glasses and chill for an hour before serving.
Nutrition
Per Serving: 60 calories; 2.2 g fat; 7.8 g carbohydrates; 2.7 g protein
Equipment
Measuring spoons
Measuring jug
Knife
Chopping board
Spoon
Food processor
Spatula
Glasses
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
The meringue started as little cookies that were crispy on the outside and chewy inside. There are a few different types of meringues from across Europe that have slightly different ingredients and techniques. Meringue has been used for cookies, pavlova, Eton mess, and lemon meringue pies.
Big on sugar
There is one thing that all meringues have in common is a considerable amount of sugar, which isn’t my bag. Some recipes take a long time to get right from a technical cooking perspective and others from a flavour perspective, it is usually one thing or another, but in this instance, it took a long time to get the flavour and the technique right. I will save you the tale of woe and the many failed experiments to get a recipe that gave me silky meringues that once baked were crisp on the outside and chewy on the inside. All you need to know is the best combination of cream of tartar, apple cider vinegar and monkfruit sweetener.
No sugar meringue recipe
Ingredients
3 egg whites
1/2 tsp. apple cider vinegar
1/4 tsp. Cream of tartar
3 tbsp. Monkfruit sweetener
1/4 tsp. vanilla bean powder
Preheat to 135 degrees C / 275 degrees F.
Crack the eggs and separate the egg whites from the yolks*.
Place the egg whites into a large, clean bowl or a mixer.
Using an electric whisk, start to beat the egg whites, use a medium speed setting on the whisk.
Beat the whites until they become foamy.
Whisk in the apple cider vinegar.
Add the monkfruit sweetener one tablespoon at a time, then whisk in the vanilla bean powder.
Keep beating the egg whites until they are stiff peaks and look glossy.
Line a baking tray with baking paper or a silicone liner.
You can use a spoon to put the whites onto the baking tray; alternatively, you can use a piping bag to create shaped meringues.
Bake at 135 degrees C 275 degrees F for 15 minutes.
After 15 minutes, turn down the oven’s temperature to 100 degrees C 210 degrees F and cook for another hour.
After an hour, turn the oven off and keep the meringues in for another 2 hours.
When the oven has cooled completely, remove the meringues and put them into an airtight container.
You can store the meringues at room temperature until you need them.
*keep the yolks. You can add them to your homemade mayo to make it more creamy
Crack the eggs and separate the egg whites from the yolks*.
Place the egg whites into a large, clean bowl or a mixer.
Using an electric whisk, start to beat the egg whites, use a medium speed setting on the whisk. Beat the whites until they become foamy.
Whisk in the apple cider vinegar.
Add the monkfruit sweetener one tablespoon at a time, then whisk in the vanilla bean powder.
Keep beating the egg whites until they are stiff peaks and look glossy.
Line a baking tray with baking paper or a silicone liner.
You can use a spoon to put the whites onto the baking tray; alternatively, you can use a piping bag to create shaped meringues.
Bake at 135 degrees C 275 degrees F for 15 minutes.
After 15 minutes, turn down the oven’s temperature to 100 degrees C 210 degrees F and cook for another hour.
After an hour, turn the oven off and keep the meringues in for another 2 hours.
When the oven has cooled completely, remove the meringues and put them into an airtight container.
You can store the meringues at room temperature until you need them.
Nutrition
Per Serving:14 calories; 0.1g fat; 0.3g carbohydrates; 3.3g protein
Equipment
Mixing bowl
Electric whisk
Baking tray
Baking paper or silicone liner
Piping bag
Star piping tip
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I got my hands on some beautiful lemons that are locally grown and perfectly ripe. There were so many I thought it would be rude not to make something absolutely delicious.
Sugar-free lemon curd
I love lemon curd, it is sweet, smooth, and if you do it right, it is also zingy. My only complaint with lemon curd is how much sugar you find in the store-bought kind. I’ve been working on my sourdough lately, so what better treat to spread over my toast than homemade sugar-free lemon curd.
easycleaneatsnz
How to make good lemon curd
There are a few simple tips for making the perfect lemon curd. First, keep stirring to prevent lumps and secondly, don’t overcook it, or it will curdle. If you follow those simple rules, you will have amazing.
Lemon curd recipe
Lemon curd ingredients
Ingredients
1 tbsp lemon zest
3 eggs
1/4 cup honey
1/2 cup lemon juice
6 tbsp coconut oil
Take a large saucepan
Take a heavy bottom saucepan.
Put the eggs in the saucepan and whisk them.
Put the eggs in the saucepan and whisk them.
Add the honey and lemon zest to the eggs and whisk.
Add the honey and lemon zest to the eggs and whisk.
Put the pan over low heat.
Keep whisking the mixture while it is over the heat.
Be patient and keep whisking; the mix will thicken and become pale.
Be patient and keep whisking; the mix will thicken and become pale.
Whisk in the lemon juice and coconut oil a tablespoon at a time.
Whisk in the lemon juice and coconut oil a tablespoon at a time.
Keep whisking.
Remove the pan from the heat when the mix starts to bubble.
Keep stirring for a few minutes before letting the curd sit to cool.
Keep whisking the mixture while it is over the heat.
Be patient and keep whisking; the mix will thicken and become pale.
Whisk in the lemon juice and coconut oil a tablespoon at a time.
Keep whisking.
Remove the pan from the heat when the mix starts to bubble.
Keep stirring for a few minutes before letting the curd sit to cool.
Strain the curd before serving.
Store in the fridge and enjoy.
Nutrition
Per Serving: 61 calories; 5g fat; 4g carbohydrates; 1g protein
Equipment
Measuring cup
Measuring spoons
Saucepan
Whisk
Zester/ microplane
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Custard was a strong feature in the desserts of my childhood, apple crumble and custard was one of my favourites when i was growing up. There is nothing better on a cold night than a warm dessert with a generous helping of custard. Full disclosure, when I was younger I was a big fan of tinned custard, I wasn’t so fond of the packet powder custard that was always lumpy and watery. While I do miss custard, l don’t miss the massive amount of sugar that you get in store bought custard.
Thick and creamy custard
All the flavour with much less sugar
As with most of my clean eating versions of traditional recipes, it isn’t always the easiest process to find alternative ingredients that deliver the same flavours and in this case the right texture. All new recipes take time to get right, this one was no exception. I tired making custard with coconut sugar, maple syrup and with honey. Finding the balance between sweet enough and too sweet was the greatest challenge. After some trial and error
I found the honey gave the best flavour and the right amount of sweetness for me.
Smooth and silky
Smooth custard isn’t as easy as I thought it was going to be. When I’ve made custard with cane sugar in the past, it was reasonably easy to stop the eggs in the custard from scrambling in the custard. When making custard with honey, you have to watch the heat and take it slowly when heating the custard up. It is easy to overcook the eggs and end up with a lumpy mess.
Easy custard recipe
Easy custard ingredients
Ingredients
300ml milk
300ml double cream
3 eggs
1/2 tsp. vanilla
3 tbsp. honey
Take a large saucepan.Add the milk and cream to the pan.Add the vanilla.Add the honey.Stir until all of the honey is dissolved.In a bowl or jug beat the eggs until smooth.When the milk has started to steam it is ready to use.Add three tablespoons of the milk mix to the eggs and whisk.Slowly whisk the eggs into the remaining milk.When combined return to the heat to thicken.Watch the custard closely, keep stirring and remove it from the heat before it over cooks.Pour the custard into a bowl and set it in the fridge to cool completely.
This custard is lower in sugar without being lower in taste.
Credit: Cath @ easycleaneats
Ingredients
300ml milk
300ml double cream
3 eggs
1/2 tsp. vanilla
3 tbsp. honey
Directions
Take a large saucepan.
Add the milk and cream to the pan.
Stir in the honey and vanilla.
Stir until all of the honey is dissolved.
In a bowl or jug beat the eggs until smooth.
When the milk has started to steam it is ready to use.
Make sure the milk is warm not hot, it will cook the eggs if it is too hot.
Add three tablespoons of the milk mix to the eggs and whisk.
Slowly whisk the eggs into the remaining milk .
When combined return to the heat to thicken.
Watch the custard closely, keep stirring and remove it from the heat before it over cooks.
Pour the custard into a bowl and set it in the fridge to cool completely.
If you want warm custard reheat it gently in a saucepan.
Nutrition
Per Serving: 228 calories; 19 g fat; 9 g carbohydrates; 4 g protein
Equipment
Saucepan
Wooden spoon
Whisk
Measuring jug
Bowl
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I was unfortunate when I went to Italy, I didn’t get to enjoy a coffee with a Biscotti. Having a nut allergy means missing out on many experiences. I was happy to enjoy the coffee without the almond based treat at the time, but I don’t like to miss out things forever.
What is it?
Biscotti are the Italian almond biscuits you often find served with coffee. The biscotti is a twice baked, oblong, crunchy biscuit perfect for dipping into a hot drink. The traditional recipe uses flour, sugar, eggs, pine nuts and almonds, so basically all the things we don’t or can’t eat. I could give up and say it’s too hard to even try to eat biscotti, but I love a challenge.
Think I made it better
Creating a recipe that aims to deliver the same texture and flavours of the original recipe isn’t always easy. When you add the complication of you have never tasted the original recipe things can get interesting. This recipe was challenging but also exciting. I wanted to get the texture right while keeping the protein and fat content reasonably high. I used a mix of protein powder and oat flour to replace the wheat flour and used coconut milk and maple syrup to replace the sugar. I used blueberries to replace the almond that you would usually find scattered through a biscotti. Each biscuit is crunchy, filling and goes well with a nice mid-morning cup of coffee.
This biscotti recipe is grain and sugar free and jam packed in with protein.
Credit: Cath @ easycleaneats
Ingredients
4 scoops protein powder
1 cup oat flour
1/2 cup maple syrup
1/4 tsp. salt
1 cup coconut milk
1 egg
1 tsp. vanilla bean paste
2 tsp. ground cinnamon
1 tsp. ginger
1/2 cup blueberries
Directions
Preheat the oven to 180 degrees C/ 350 degrees F
Grease a cake pan and dust it with protein powder
In a bowl, mix all of the dry ingredients
In another bowl, whisk together the coconut milk, maple syrup, and vanilla bean paste.
Mix the wet and dry ingredients together then fold in the blueberries
Pour the batter into the cake pan
Bake for 30 minutes
Remove from the oven and allow the cake to cool completelyRemove from the oven and allow the cake to cool completely
Cut the cake into 12 slices
Line a large baking tray with baking paper or a silicone liner.
Place the biscotti slices on the baking tray.
Bake the slices for 20 minutes on each side until they are golden brown.
Nutrition
Per Serving: 178 calories; 5 g fat; 23.6 g carbohydrates; 11 g protein
Equipment
Cake pan
Mixing bowl
Whisk
Spatula
Cooling rack
Baking tray
Baking paper or a silicone liner
Measuring cups
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
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