Biscotti

First time for everything

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. 

Biscotti recipe

Biscotti ingredients

Ingredient

  • 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
Biscotti ready to eat

Biscotti 

  • Servings: 12
  • Rating: ★★★★★
  • Print

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

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Grease a cake pan and dust it with protein powder
  3. In a bowl, mix all of the dry ingredients
  4. In another bowl, whisk together the coconut milk, maple syrup, and vanilla bean paste.
  5. Mix the wet and dry ingredients together then fold in the blueberries
  6. Pour the batter into the cake pan
  7. Bake for 30 minutes
  8. Remove from the oven and allow the cake to cool completelyRemove from the oven and allow the cake to cool completely
  9. Cut the cake into 12 slices
  10. Line a large baking tray with baking paper or a silicone liner. 
  11. Place the biscotti slices on the baking tray.
  12. 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.


Protein cheesecake

Just because I love you

Every now and then my partner in crime comes to me with a recipe he likes the sound of and asks if there is a way to make a clean eating version, this recipe comes from one of those requests. While Jaime was reading Ross Edgley’s book The world’s fittest book and man crushing on this website, he came across a recipe for a chocolate protein cheesecake always up for a challenge I gave the recipe some development time.

Easy Swaps

Sometimes I can look at a recipe and know what ingredients are easy to swap out for alternative-ingredients, other recipes take some trial and error before you have something close to what the recipe would get you. Thankfully, this was one of the easy swap recipes that end up giving me a finished cheesecake that didn’t last very long (3 days).  I switched out the quark for some creme fraiche and sour cream to increase the fat content, to make the base nut-free I used my nut-free breakfast crunch with some extra honey and coconut oil to bind the base together.

Protein cheesecake

Protein cheesecake ingredients
Protein cheesecake ingredients

Ingredients

  • 250g creme fraiche
  • 250g sour cream
  • 250g yoghurt
  • 60g protein powder
  • 3 tsp. cacao powder
  • 1/2 tsp vanilla powder
  • 2 egg whites
  • 2 tbsp. gelatine
  • 200ml milk
  • 200g nut-free breakfast crunch
  • 2 tsp honey
  • 1 tsp coconut oil, melted
Mix the nut-free breakfast crunch with the honey and the melted coconut oil together
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 spring form cake tin
Spread the crunch mixture out in the bottom of a spring form cake tin
Spread the crunch mixture out
Spread the crunch mixture out
press it gently into the tin
Press it gently into the tin
Take a stand mixer.
Take a stand mixer.
Whisk the egg white.
Whisk the egg white.
In another bowl whisk the creme fraiche, sour cream and yoghurt.
In another bowl whisk the creme fraiche, sour cream and yoghurt.
Whisk in the protein powder.
Whisk in the protein powder.
Mix well.
Mix well.
Bloom the gelatine as the packet instructs
Bloom the gelatine as the packet instructs
Heat the milk and chocolate with the gelatine.
Heat the milk and chocolate with the gelatine.
Fold the egg whites into the cheese mix
Fold the egg whites into the cheese mix
Fold in the chocolate mixture.
Fold in the chocolate mixture.
Pour the cheesecake mix into the cake pan.
Pour the cheesecake mix into the cake pan.
Put the cheesecake in the fridge to set up.
Put the cheesecake in the fridge to set up.
Cheesecake set in the fridge.
Cheesecake set in the fridge.
Slice the cheesecake
Slice the cheesecake
Protein cheesecake ready to eat. Enjoy
Protein cheesecake ready to eat. Enjoy

Protein cheesecake

  • Servings: 12
  • Rating: ★★★★★
  • Print

Every now and then my partner in crime comes to me with a recipe he likes the sound of and asks if there is a way to make a clean eating version, this recipe comes from one of those requests.


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 milk
  • 200g breakfast crunch
  • 2 tsp. honey
  • 1 tsp. coconut oil, melted

Directions

  1. Mix the nut-free breakfast crunch with the honey and the melted coconut oil together, making sure that the crunch is fully coated.
  2. Spread the crunch mixture out in the bottom of a spring form cake tin, press it gently into the tin.
  3. Put the tin in the fridge to firm up.
  4. Bloom the gelatine as the packet instructs.
  5. In a large bowl mix the crème fraiche, sour cream and yoghurt together with the protein powder.
  6. Gently heat the milk and whisk in the cacao powder and the gelatine.
  7. In another bowl whisk the egg whites until they form stiff peaks.
  8. Slowly fold the egg whites into the protein and yoghurt, be careful not to overwork the mixture, you want to keep as much are in the mixture as possible.
  9. Whisk the gelatine and milk into the protein and yoghurt mixture.
  10. Pour the mixture into the spring form tin and smooth the top.
  11. Put the cheesecake in the fridge for 4 to 8 hours for it to set.

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

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.


Gingernut cookies

Gingernut cookies ready to eat
Gingernut cookies

Weekend tradition

Saturday morning, a not so small child stumbles out of bed into the living room as is offered a cup of tea. His response isn’t ‘yes please’ or ‘no thank you’ his answer is ‘gingernut?’. He likes to sit down with a nice cup of team and a gingernut to dunk in his brew. I thought I would have a go at creating a slightly healthier version of the gingernut and put it to the little dunker for testing.

As these things go, this recipe was pretty easy to develop. I knew the challenge would be getting the amount of crunch right. Too much crunch and we could be looking for replacement teeth, not enough crunch and you have a terrible cookie with no structural integrity for dunking. The key to a good gingernut is how long you bake it for. The trick with this recipe is to remove the cookies from the oven on time and then let them sit on the hot baking tray to become crisper and develop the right amount of crunch. If you leave them in the oven too long, you will be looking for new teeth.

Gingernut cookies

Gingernut cookies ingredients
Gingernut cookies ingredients

Ingredients

  • 200g seed butter
  • 3 tsp. Ground ginger
  • 1 egg
  • 100g coconut sugar
Into a food processor place, the coconut sugar and ginger.
Into a food processor place, the coconut sugar and ginger.
Blend until thoroughly combined.
Blend until thoroughly combined.
 Add the seed or nut butter
Add the seed or nut butter
mix until thoroughly combined, it will start to clump together.
Mix until thoroughly combined, it will start to clump together.
Add the egg.
Add the egg.
Mix again until the mixture starts to form a ball
Mix again until the mixture starts to form a ball
Use an ice cream scoop to portion out the cookie dough.
Use an ice cream scoop to portion out the cookie dough.
Place each portion onto the lined baking tray.
Place each portion onto the lined baking tray.
Make sure there is space between each portion so that the cookies have space to spread.
Make sure there is space between each portion so that the cookies have space to spread.
Use the back of a spoon to press down the pieces slightly.
Use the back of a spoon to press down the pieces slightly.
Fresh and crunchy cookies
Fresh and crunchy cookies

Gingernut cookies

  • Servings: 10
  • Rating: ★★★★★
  • Print

This recipe is my take on the traditional gingernut, it is gluten-free but still has all the flavour and crunch.


Credit: Cath @ easycleaneats

Ingredients

  • 200g seed butter
  • 3 tsp. Ground ginger
  • 1 egg
  • 100g coconut sugar

Directions

  1. Pre-heat oven to 200 degrees c 392 degrees f
  2. Have a baking tray ready with baking paper on it
  3. Into a food processor place, the coconut sugar and ginger blend until thoroughly combined
  4. Add the seed or nut butter and mix until thoroughly combined, it will start to clump together.
  5. Add the egg and mix again until the mixture starts to form a ball if it doesn’t form a ball don’t worry when everything is thoroughly combined stop the processor.
  6. Use an ice cream scoop to portion out the cookie dough, place each portion onto the lined baking tray, and make sure there is space between each portion so that the cookies have space to spread.
  7. Use the back of a spoon to press down the pieces slightly.
  8. Bake the cookies for 15 minutes or until they are golden brown.
  9. Remove the cookies from the oven, let them cool, and crisp up.
  10. When the cookies are hard, move the cookies to a container, they will keep for about a week.

Nutrition

Per Serving: 161 calories; 10 g fat; 15 g carbohydrates; 4 g protein.

Equipment 

  • Food processor 
  • Ice cream scoop 
  • Baking tray
  • Baking paper/ silicone liner
  • Spoon 
  • Measuring spoons
  • Scales

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.


Primal fudge

Something naughty but nice 

Fudge, yes, it is an excellent replacement word when you are around the kids, but I have another fudge alternative for you to enjoy. 

Fudge is one of those fantastic sweet treats I remember from childhood, my Dandy often had fudge and toffee for Christmas, and I loved to share it with him. 

In the past I probably could have happily munched a packet of fudge easily, nowadays I do not think I could deal with the sugar coma.  

Sweet without the sugar 

This recipe was born from a desire to enjoy the flavour of fudge without the truckload of sugar. When we made a move to remove sugar from our lives as much as possible, I noticed a change in my taste buds. What once was just a sweet treat is now so sickly sweet, I can’t eat it. 

I like to look for alternatives that mean I get all the flavour without any of the adverse effects of ingredients that don’t agree with me. For this recipe I swapped out the sugar for honey, this created a delicate balance of sweet but not too sweet with all the rich flavour you get with original fudge. 

Kid approved 

The final hurdle I usually have any new recipe is if the kids will like it. Sometimes they like a recipe, but the response can be lukewarm, they eat what I have made, but it takes a few days for them to work their way through everything. 

This is not one of those recipes. This fudge didn’t last the weekend; the fudge was nabbed out of the fridge after lunch, as a refuel when they got back from the play park and after dinner. These treats are little boy (and big boy) approved. 

Primal fudge recipe 

Primal fudge ingredients
Primal fudge ingredients

Ingredients

  • 1/2 cup coconut oil 
  • 1/2 cup cacao powder 
  • 1/2 cup seed butter 
  • 1/4 cup honey or maple syrup 
  • 1/2 tsp. vanilla bean powder 
Place the cacao powder in a large bowl.
Place the cacao powder in a large bowl.
Add the melted coconut oil and honey to the bowl.
Add the melted coconut oil and honey to the bowl.
Mix well with a spatula.
Mix well with a spatula.
Add the seed butter to the bowl.
Add the seed butter to the bowl.
Mix well.
Mix well.
Take a silicone cupcake pan.
Take a silicone cupcake pan.
Pour the mix into the cupcake pan.
Pour the mix into the cupcake pan.
If you want to add something for some crunch put it in the bottom of the cupcake pan.
If you want to add something for some crunch put it in the bottom of the cupcake pan.
Primal fudge ready for eating.
Primal fudge ready for eating.

Primal fudge

  • Servings: 24
  • Rating: ★★★★★
  • Print

Fudge, yes it is an excellent replacement word when you are around the kids, but I have another fudge alternative for you to enjoy.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup coconut oil 
  • 1/2 cup cacao powder 
  • 1/2 cup seed butter 
  • 1/4 cup honey or maple syrup 
  • 1/2 tsp. vanilla bean powder 

Directions

  1. Melt coconut oil either in the microwave or in a saucepan. 
  2. Don’t overheat the coconut oil, it should be liquid not bubbling. 
  3. Place all of the ingredients in a food processor and blend them together.
  4. Alternatively you can mix by hand.
  5. Add the cacao powder in a large mixing bowl
  6. Add the melted coconut oil and mix with a spatula.
  7. Add the seed butter to the bowl.
  8. Mix well.Mix well.
  9. Pour the mix into paper-lined muffin tin cups /silicone muffin cups.
  10. Fill each cup halfway.
  11. Place the muffin cups in the fridge for 30 minutes or freeze for 10 minutes. 
  12. Pop the fudge out once it is set.
  13. Store in a sealed container in the fridge. 

Nutrition

Per Serving: 89 calories; 7 g fat; 5 g carbohydrates; g protein

Equipment 

  • Saucepan 
  • Food processor 
  • Muffin tin or silicone muffin cups
  • Measuring cups
  • Measuring spoons
  • 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.


Carrot cake bars

Alternative to Easter eggs

I don’t like chocolate, I never have. I was that kid who had Easter eggs left months after Easter was over. The prospect of chocolate floating around isn’t that appealing, so I wanted to make something that was Easter themed that I actually want to eat.

In honour of the Easter bunny

Don’t get me wrong; I will still make some chocolate for the kids and Jay, I just wanted something else that was sweet to eat. The Easter bunny is, after all, a bunny, so carrots work as a base for this delicious treat. When you put vegetables in a sweet treat that counts as being good for you right?

Sweet but good for you

These bars are a spongy base packed with real vegetables and a rich, creamy icing that is packed with protein. They are sweet without being sickly and a great way of sneaking some extra veggies into the kids.

Carrot cake bars recipe

Carrot cake bar ingredients
Carrot cake bar ingredients

Ingredients

  • 2 cups oat flour 
  • 1/2 cup coconut flour, sifted 
  • 1/2 cup plain casein protein powder
  • 2 tbsp. coconut sugar (or 1/4 tsp. of powdered stevia)
  • 1 tbsp. ground cinnamon
  • 1 tsp. mixed spice
  • 1/4 cup sun butter
  • 1/4 cup maple syrup 
  • 3/4 cup mashed carrots
  • 1 tbsp. milk of choice 

For the frosting

  • 1 scoop protein powder
  • 1/4 cup cream cheese 
  • 2 tbsp. milk of choice* 
Carrot cake bars ready to eat.
Fresh carrot cake bars ready to eat

Carrot cake bars

  • Servings: 25
  • Rating: ★★★★★
  • Print

These bars are a spongy base packed with real vegetables and a rich, creamy icing that is packed with protein.



Credit: Cath @ easycleaneats

Ingredients

  • 2 cups oat flour 
  • 1/2 cup coconut flour, sifted 
  • 1/2 cup plain casein protein powder
  • 2 tbsp. coconut sugar (or 1/4 tsp. of powdered stevia)
  • 1 tbsp. ground cinnamon
  • 1 tsp. mixed spice
  • 1/4 cup sun butter 
  • 1/4 cup maple syrup 
  • 3/4 cup mashed carrots
  • 1 tbsp. milk of choice 
  • For the frosting 
  • 1 scoop protein powder
  • 1/4 cup cream cheese 
  • 2 tbsp. milk of choice* 

Directions

  1. Line a large baking dish with greased paper and set aside.
  2. In a large mixing bowl, combine the flour, protein powder, coconut sugar, ground cinnamon, mixed spice and mix well.
  3. In a saucepan, combine the sun butter and maple syrup and melt.
  4. Add the wet mixture to the dry and mix well.
  5. Add the carrots and mix until combined; this should give you a crumbly batter.
  6. Using a spoon, add the milk one spoonful at a time until a thick, firm batter is formed.
  7. Transfer the mix to a lined baking dish and press firmly.
  8. Refrigerate for at least 30 minutes.Refrigerate for at least 30 minutes.
  9. Once firm, add the frosting if desired.
  10. For the frosting
  11. If you have a food processor, place all of the cheese and protein powder into the bowl and pulse to bring it together.
  12. When the mixture is a crumbly consistency start to add the milk in one spoon at a time, you should end up with a thick but spreadable frosting. 
  13. *The amount of liquid you need to add to the icing will depend on the type of protein you use.
  14. Spread the frosting over the cake and allow it to set before cutting into bars.
  15. If you don’t have a food processor
  16. Place the cream cheese into a mixing bowl; beat the cheese with a wooden spoon until it is soft.
  17. Beat in half of the protein powder, when the mixture gets too firm to beat add in a tablespoon of the milk.
  18. Add the remaining protein powder and mix; add in milk one spoon at a time until you end up with a thick but spreadable frosting.

Nutrition

Per Serving: 117 calories; 4 g fat; 17 g carbohydrates; 5 g protein

Equipment

  • Baking dish
  • Mixing bowl
  • Spatulas
  • Saucepan
  • Spoons
  • Fridge
  • Food processor
  • Wooden spoon
  • 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.


Strawberry balsamic sauce

Last of the berries  

I have a few cups of strawberries in the freezer and the last of the berries off the garden. To make the most of the final berries I am making this strawberry balsamic sauce to capture the taste of summer.  

Strawberry balsamic sauce on pancakes.
Strawberry balsamic sauce on pancakes.

Sweet and sour  

The flavour combination of sweet and sour has been around for a long time. If you can get the balance right, it is incredible. I think the combination of strawberries which are sweet and juicy with the tart flavour of a good quality balsamic vinegar is perfect.  

Multi-use sauce  

This sauce has many uses and is a great way to keep the taste of summer in the fridge for a few weeks. This sauce is an excellent topping on ice cream, pancakes, a cheesecake, cake, Panna cotta or even added to a smoothie. Alternatively, you can turn this sauce into jellies, if you do be warned the kids won’t want to eat them.  

Strawberry balsamic sauce recipe 

Ingredients 

  • ¼cup balsamic vinegar 
  • 2 cups strawberries 
  • 2tbsp. honey 
  • 1tbsp. fresh lemon juice 
  • 1tsp. vanilla extract 
  • ¼tsp. salt 
Strawberries cooking down.
Strawberries cooking down.
Strawberry balsamic sauce on pancakes.
Strawberry balsamic sauce on pancakes.

Strawberry balsamic sauce 

  • Servings: 12
  • Rating: ★★★★★
  • Print

Sweet and tangy sauce is just for grown ups



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup balsamic vinegar 
  • 2 cups strawberries 
  • 2 tbsp. honey 
  • 1 tbsp. fresh lemon juice 
  • 1 tsp. vanilla extract 
  • 1/4 tsp. salt 

Directions

  1. Instructions 
  2. In a pan heat up the balsamic vinegar over high heat. 
  3. When the vinegar begins to bubble, turn the heat down to medium, let it simmer until it has reduced by half. 
  4. When the vinegar is thick and syrupy in texture, add the strawberries to the pan. 
  5. Then add the honey, lemon, vanilla and salt. 
  6. Simmer the mix over a medium heat until the strawberries break down, anywhere from 20 30 minutes. 
  7. For a smoother sauce blend it then strain. 
  8. Store the sauce in the fridge for up to a week. Store the sauce in the fridge for up to a week. 

Nutrition

Per Serving: 16 calories; 0 g fat; 4 g carbohydrates; 0 g protein

Equipment 

  • Saucepan 
  • Spoon 
  • Measuring spoons
  • Measuring cups
  • Blender
  • Sieve

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.


Small vanilla cupcakes with vanilla icing

Vanilla cupcakes

Something sweet 

I realised recently that I don’t post a lot of sweet treats so thought I would give your something sweet this week. This is my grain-free vanilla cupcakes with sugar-free frosting. The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.

Making it feel like real cake 

I often find that making cakes taste like cakes when you aren’t using standard cake ingredients is difficult. The light and fluffy texture are not easy to achieve unless you know that eggs hold the key. It has taken me a while to get the technique right, but I think I have it. Egg whites whisked to stiff peaks that are folded into a cake batter make grain free cakes light, fluffy and airy. You would swear you were biting into a sponge cake. 

Coconut flour 

Jaime has come to a decision that he doesn’t like coconut flour; he doesn’t like cookies and cakes baked with coconut flour. I didn’t have the heart to tell him that the tray of cupcakes he ate in one afternoon was made from coconut flour, I didn’t want to ruin his afternoon. When you bake with coconut flour, it is a good idea to remember that not all coconut flour is made equally. Sometimes coconut flour can be very dry, it will soak up all the liquid in your recipe and leave you with something difficult to eat. When I bake cakes with a new bag or brand of coconut flour, I like to leave the batter to hang out for 10 minutes. This is to make sure that the flour doesn’t steal all the moisture in my cake. If the flour is super thirsty, you can add a little more liquid and save the cake before you bake. 

Vanilla cupcakes recipe

Ingredients

  • 1/4 cup coconut flour
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 eggs
  • 1/4 cup coconut oil
  • 2 tbsp. honey
  • 1 tbsp. vanilla bean paste

Vanilla cupcakes

  • Servings: 12
  • Rating: ★★★★★
  • Print

The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup coconut flour
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 eggs
  • 1/4 cup coconut oil
  • 2 tbsp. honey
  • 1 tbsp. vanilla bean paste

Directions

  1. Instructions
  2. Separate the egg whites and yolks. 
  3. Put the egg whites in a clean mixing bowl and whisk until they are stiff peaks. 
  4. Set the egg whites to one side
  5. Put the remaining ingredients into a food processor and blend together to create a smooth batter.
  6. Gently fold the egg whites into the batter.
  7. Line a 12- cup muffin pan with cupcake wrappers, the number of cakes you get will depend on how large your cake pan is
  8. Pour the batter into the cupcake wrappers, don’t overfill the cupcake wrappersPour the batter into the cupcake wrappers, don’t overfill the cupcake wrappers
  9. Bake at 180 degrees C/ 350 degrees F for 20 minutes
  10. Allow the cakes to cool completely before icing

Nutrition

Per Serving: 80 calories; 6 g fat; 5 g carbohydrates; 2 g protein

Equipment

  • Whisk
  • Bowl
  • Food processor
  • Muffin tin
  • Cupcake wrappers
  • 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.


Chocolate Drops

My family love chocolate, when I say love I mean it, they will eat chocolate multiple times a day if I let them. I don’t mind them eating chocolate but like to make the chocolate as healthy as possible.

Chocolate drops ready to eat.
Chocolate drops ready to eat.

Slightly better for you

If you are looking for a sweet treat that doesn’t leave you feeling guilty, this could be the treat for you. The combination of chocolate, seeds and berries is perfect. You can make these up and keep them in the fridge (if they last that long), so you have a treat on hand when you need one.

Chocolate drops recipe 

Chocolate drops ingredients
Chocolate drops ingredients

Ingredients

  • 2 tbsp. chia seeds
  • 3 tbsp. sunflower seeds
  • 3 tbsp. pumpkin seeds
  • 3 tbsp. goji berries
  • 2 tbsp. coconut chips
  • 1/4 cup homemade chocolate
Chocolate drops with some white chocolate drizzle.
Chocolate drops with some white chocolate drizzle.

Chocolate drops  

  • Servings: 10
  • Rating: ★★★★★
  • Print

Chocolate treats that don’t make you feel guilty



Credit: Cath @ easycleaneats

Ingredients

  • 2 tbsp. chia seeds
  • 3 tbsp. sunflower seeds
  • 3 tbsp. pumpkin seeds
  • 3 tbsp. goji berries
  • 2 tbsp. coconut chips
  • 1/4 cup homemade chocolate

Directions

  1. Melt the chocolate so that it is easy to pour, I like to use a saucepan.
  2. In a bowl mix the seeds and dried fruit.
  3. Line a baking tray with baking paper or a silicone liner.
  4. Pour the chocolate onto the baking tray.
  5. Sprinkle the seed and fruit mix over the top of the chocolate and press it in slightly.
  6. Put the chocolate into the fridge and allow it to set.
  7. Once the chocolate is set cut it into squares.
  8. Store the chocolate in a jar or an airtight container in the fridge.Store the chocolate in a jar or an airtight container in the fridge.

Nutrition

Per Serving: 90 calories; 6 g fat; 8.5 g carbohydrates; 3.9 g protein

Equipment

  • Mixing bowl
  • Saucepan
  • Spatula
  • Baking paper
  • Baking paper or a silicone liner 
  • Knife
  • Chopping board

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.


Christmas fruit cake

Do people like fruit cake? 

Fruitcake always makes me think of Christmas. 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. Stupid almonds. Stupid nut allergy. I didn’t get a lot of Christmas fruitcake when I was younger. 

Christmas fruit cake
Christmas fruit cake

So nommy 

My mother in law makes a kick-ass Christmas cake. 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 loveable. 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 thought it would be better to adapt a recipe so that I can drop the sugar and flour to make them more guilt (and sugar crash) free. 

My mother in law gave me the recipe that she uses for her Christmas fruitcake.  After a little experimentation, I landed on the perfect recipe that was moist, dense but not stoggy.  

Time for a test 

Jay loves fruit cake, so he made the perfect taste tester to see if I had the recipe right.  

After his first taste, he said ‘I don’t think you will like this, don’t eat it, baby’. Generally speaking, this means that what Jay is eating is so good that it doesn’t want to share.   

That is a big check in the approved recipe box. 

Another critical indicator of how good a recipe is how long said item of food lasts.  If I make something new and it is all gone on the same day I made it, it is a sure sign that it is loved. Anything that is gone within two days usually means that I have some work to do on the recipe, or aliens have replaced my entire family.  I haven’t noticed any stranger than normal behaviour from them so alien abduction and replacement probably shouldn’t concern me. 

Wait you want some? 

One disturbing thing did happen after I made this version of fruitcake while slicing the cake a little voice floated in from our living room… ‘Daddy what is that? Can I try some?’  

We have a winner 

The fruitcake I made was completely gone in under 8 hours, another tick in the approved box. 

I swapped out the wheat flour and regular sugar; I like using a mix of dried fruit soaked in a little 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. 

Gluten-Free Christmas fruit cake recipe

Christmas fruit cake ingredients
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
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
In another bowl, mix together the two eggs
In another bowl, mix together the two eggs
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
In a bowl, whisk the egg whites until they are soft peaks.
In a bowl, whisk the egg whites until they are soft peaks.
Mix in the fruit cake mix to 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.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Mini fruit cakes ready for the oven
Mini fruit cakes ready for the oven
Christmas cake fresh from the oven
Christmas cake fresh from the oven
Full cake and mini cakes
Full cake and mini cakes

Gluten-free Christmas fruit cake

  • Servings: 12
  • Rating: ★★★★★
  • Print

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

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Shift the flour and baking soda together in a bowl.
  3. In another bowl, mix together the two eggs, melted butter, coconut cream, vanilla and maple syrup until it is foamy.
  4. Mix together the wet and dry ingredients leave the fruit cake mix to one side.
  5. In a bowl, whisk the egg whites until they are soft peaks.
  6. Mix in the fruit cake mix to the batter.
  7. Fold the egg whites into the batter.
  8. Pour the batter into a lined cake tin.Pour the batter into a lined cake tin.
  9. 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.



Banana and coconut cookies

Something sweet 

Generally speaking, I don’t post a lot of dessert and sweet recipes. It isn’t because I don’t like them; it is more because I don’t make a lot of them. When it comes to making cookies, cakes and desserts what I make for the family rarely last past the day I bake them on. I’m told the family eat everything in one go because they love what I make so much; in reality, I think they are all sweet fiends.

Banana and coconut cookies
Banana and coconut cookies

Morning tea anyone

I work in a place that has a lot of morning tea. Usually, the deal is for you to bring a plate for everyone to share. I try to avoid the grain and sugar-filled offering that usually provided at morning tea, but on occasion, I want something to go with my coffee. These cookies are something I came up with when I had to take something to morning tea and no time to shop before hitting the kitchen. A few very ripe bananas in the fruit bowl and some coconut threads in the cupboards was all I needed to get started.

Quick, easy and versatile

This recipe is quick and easy to make, and the options of what you can add into them are unlimited. All you have to do is decide what extras you want:

  • chocolate chips
  • chopped bacon
  • chopped nuts
  • dried fruit
  • ground cinnamon

Banana and coconut cookies recipe

Banana and coconut cookies ingredients
Banana and coconut cookies ingredients

Ingredients

  • 1 banana
  • 3/4 cup shredded coconut
Place the banana in a bowl
Place the banana in a bowl
Mash the banana with a fork
Mash the banana with a fork
Add the coconut to the pan
Add the coconut to the pan
Mix well
Mix well
Once combined add any additional ingredients
Once combined add any additional ingredients
Mix in the additional ingredients
Mix in the additional ingredients
Ready to make cookies
Ready to make cookies
Take a baking sheet
Take a baking sheet
Take a cookie cutter
Take a cookie cutter
Add one teaspoon of the cookie mixture to the cookie cutter
Add one teaspoon of the cookie mixture to the cookie cutter
Now you have a cookie, repeat with the remaining cookie mixture
Now you have a cookie, repeat with the remaining cookie mixture
Tray of cookies ready for the oven
Tray of cookies ready for the oven
Cookies ready to eat
Cookies ready to eat

Banana and coconut cookie

  • Servings: 20
  • Rating: ★★★★★
  • Print

This recipe is quick and easy to make, and the options of what you can add into them are unlimited. All you have to do is decide what extras you want:



Credit: Cath @ easycleaneats

Ingredients

  • 1 banana
  • 3/4 cup shredded coconut

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Line a baking tray with baking paper or a silicone liner and set aside.
  3. Place the banana into a bowl and mash it with a fork.
  4. Add the coconut to the banana and mix them together with the fork.
  5. If you want to add anything extra do it now and mix well.
  6. Portion the mixture onto the baking tray using an ice cream scoop or use a cookie cutter and a spoon.
  7. Flatten down the mixture and shape into cookies on the baking tray.
  8. Bake the cookies for 15 to 20 minutes or until they are golden brown.
  9. Remove the tray from the oven and let the cookies cool on a wire rack.

Nutrition

Per Serving: 132 calories; 9 g fat; 14 g carbohydrates; 1.9 g protein

Equipment

  • Mixing bowl
  • Fork
  • Ice cream scoop
  • Baking tray
  • Baking paper or silicone liner 
  • Cooling rack

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.