Bacon cake slices

Leave a comment

Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2019, at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

Who wants bacon? 

Bacon can make everything better, really it can. I love bacon, and for some reason, the mix of banana and bacon works really well. Add some chocolate into the mix, and you have a winner. 

Bacon cake slices, they may not sound good but trust me, they are amazing.

It shouldn’t work, but it does

Sweet and salty treats aren’t new; they have been around for a while. While sugar and salt sit on opposite ends of the flavour spectrum, they work well together just think all those foods you eat

  • Peanut butter and jelly
  • Salted caramel
  • Pineapple and ham pizza
  • Chocolate milkshakes with French fries
  • Bacon and maple syrup

So why does it work?

Bro science alert!!!

Salt, when used correctly, doesn’t make things salty; it brings out the flavour of food. That is why you often see salt in the ingredients for a cake or cookies. We have evolved to be drawn to sweet foods, mainly because they are calorie, therefore, energy-rich. We are also designed to crave salty foods because sodium is an essential mineral for the human body.

A Proceedings of the National Academy of Sciences study proposes that tongues have additional sweetness receptors. These receptors trigger only when sugar is in the company of salt. So as contradictory as it seems, even just a sprinkle of salt on some fruit can make the fruit taste even sweeter.

All of that could explain why this cake tastes so good.

Bacon Cake Slices Recipe

Ingredients

  • 3/4 cup 70% cocoa dark chocolate
  • 1/2 cup melted butter
  • 1 cup coconut flour
  • 4 eggs
  • 1/3 cup maple syrup or raw honey
  • 1/2 cup shredded coconut
  • 1 tsp. vanilla bean paste
  • 10 slices of candied bacon, sliced
  • 1/2 cup banana icing

Preheat the oven to 190 degrees C/ 375 degrees F

Line a square cake tin with baking paper or a silicone liner.

In a medium-sized mixing bowl beat together, maple syrup and vanilla.

Beat in the coconut flour then the melted butter.

Stir in the shredded coconut, six slices of candied bacon bits and chocolate chips.

Pour the batter into the lined cake tin.

Smooth over the top with a spatula.

Bake the cake for 15 minutes or until the top of the cake is golden brown.

Remove the cake from the tin and place the cake on a cooling rack.

Allow the cake to cool completely before icing.

Sprinkle the remaining candied bacon over the icing.

Slice the cake into 24 squares

Bacon cake slices

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

Sweet and salty treats aren't new; they have been around for a while. This cake is the perfect mix of sweet and salty.



Credit:  

Ingredients

  • 3/4 cup 70% cocoa dark chocolate
  • 1/2 cup melted butter
  • 1 cup coconut flour
  • 4 eggs
  • 1/3 cup maple syrup or raw honey
  • 1/2 cup shredded coconut
  • 1 tsp. vanilla bean paste
  • 10 slices of candied bacon, sliced
  • 1/2 cup banana icing
    • 


Directions

  1. Preheat the oven to 190 degrees C/ 375 degrees F
  2. Line a square cake tin with baking paper or a silicone liner.
  3. In a medium-sized mixing bowl beat together, maple syrup and vanilla.
  4. Beat in the coconut flour then the melted butter.
  5. Stir in the shredded coconut, six slices of candied bacon bits and chocolate chips.
  6. Pour the batter into the lined cake tin.
  7. Smooth over the top with a spatula.
  8. Bake the cake for 15 minutes or until the top of the cake is golden brown.
  9. Remove the cake from the tin and place the cake on a cooling rack.
  10. Allow the cake to cool completely before icing.
  11. Sprinkle the remaining candied bacon over the icing.
  12. Slice the cake into 24 squares
    13. 


Nutrition

Per Serving: 157 calories; 10 g fat; 9 g carbohydrates; 6 g protein

Equipment

  • Mixing bowl
  • Square cake tin
  • Baking paper or a silicone liner
  • Spatula
  • Whisk
  • Measuring cups
  • Measuring spoons
  • 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.

Primal fudge

Leave a comment

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

Leave a comment

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

Leave a comment

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

Leave a comment

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

Leave a comment

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.

Banana and coconut cookies

Leave a comment

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.

https://youtu.be/a8xvpybnKDg

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.

Crème Brûlée

Leave a comment

Updating as we go

Earlier in 2021, I made the move 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 for a special occasion

This is the height of opulence in my book, and as such, I tend to crack out crème brûlée for special occasions. I first made this recipe for Jaime and my third anniversary, and it was amazing; even more impressive is that we celebrated our 11th anniversary in late 2021. Time fly’s when you are having all of the fun.

Not as tricky as you think

I always thought that crème brûlée was challenging to make, but the truth is they are straightforward to make. The bonus of making them is they make a big impact on those you put them in front of. This is one of the few recipes on this website that you will find normal white sugar. I tried for a long time and had many failed (burned tasting) attempts at this recipe before I realised I had to use white sugar. It is a minimal amount of sugar on the top of the custard.

Crème Brûlée recipe

Ingredients

  • 500ml double cream
  • 1/4 tsp vanilla powder or 1 vanilla pod
  • 100g coconut sugar
  • 6 egg yolks 
  • 3 tbsp. white sugar

Instructions

In a saucepan, mix together cream and vanilla.

Bring them to the boil.

When the cream comes to a boil, reduce the heat and simmer gently for 5 minutes.

Watch this very closely; the cream can boil over very quickly.

In a separate bowl, beat together egg yolks and sugar together until they are pale and fluffy.

After 5 minutes, bring the cream back to a boil.

Pour a small amount of the cream over the eggs and whisk vigorously.

When the cream has been beaten into the eggs, start to add more.

Slowly pour in the rest of the cream over the eggs, continuously whisking.

Strain the mixture, then pour it into ramekins.

Place the ramekins in a bain-marie.

Bake at 150 degrees C/300 degrees F for 30-35 minutes.

The custard is set but still wobbly in the middle.

Remove bain-marie from the oven and chill the ramekins until needed.

Sprinkle a small amount of sugar over the top of each custard.

Caramelise the sugar before serving.

You can do that would a kitchen blowtorch or under a hot grill. 

Crème Brûlée

  • Rating: ★★★★★
  • Print

“



Credit: Cath @ easycleaneats

Ingredients

  • 500ml double cream
  • 1/4 tsp vanilla powder or 1 vanilla pod
  • 100g coconut sugar
  • 6 egg yolks 
  • 3 tbsp. white sugar

Directions

  1. In a saucepan, mix together cream and vanilla.
  2. Bring them to the boil.
  3. When the cream comes to a boil, reduce the heat and simmer gently for 5 minutes.
  4. Watch this very closely; the cream can boil over very quickly.
  5. In a separate bowl, beat together egg yolks and sugar together until they are pale and fluffy.
  6. After 5 minutes, bring the cream back to a boil.
  7. Pour a small amount of the cream over the eggs and whisk vigorously.
  8. When the cream has been beaten into the eggs, start to add more.
  9. Slowly pour in the rest of the cream over the eggs, continuously whisking.
  10. Strain the mixture, then pour it into ramekins.
  11. Place the ramekins in a bain-marie.
  12. Bake at 150 degrees C/300 degrees F for 30-35 minutes.
  13. The custard is set but still wobbly in the middle.
  14. Remove bain-marie from the oven and chill the ramekins until needed.
  15. Sprinkle a small amount of sugar over the top of each custard.
  16. Caramelise the sugar before serving.
  17. You can do that would a kitchen blowtorch or under a hot grill. 

Nutrition

Per Serving:455 calories; 38 g fat; 26 g carbohydrates; 3 g protein

Equipment

  • Saucepan
  • Whisk 
  • Mixing bowl
  • Sieve
  • Ramekins
  • Baking dish
  • Blowtorch

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.

Cookie dough yoghurt

Leave a comment

Buy local

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, the boys can’t get enough of the nommy banana suckies so while they enjoy their banana yoghurt I like to make some cookie dough yoghurt for dessert.

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 chocolates crimps is easy to put together and has just enough sweetness to satisfy my cravings and fill me up.

Flexible treat

This treat is extremely flexible, it can be adapted to suit your dietary requirements. If you don’t like to eat dairy products this recipe can be used made using coconut yoghurt without too much change to the flavours. If you are fortunate enough to be able to eat nuts you can easy swap out the sun butter for almond, cashew or peanut butter. I use my homemade chocolate chips because they are low sugar and high fat, if you don’t want to make your own Choc chips you can use any kind of choc chips you like.

Ingredients

  • 250g plain yoghurt
  • 1 tbsp. seed or nut butter
  • 1 tsp. maple syrup
  • 1/4 tsp. vanilla paste
  • 1 tbsp. 70% cocoa chocolate chips

Cookie dough yoghurt

  • Servings: “1
  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 250g plain yoghurt
  • 1 tbsp. seed or nut butter
  • 1 tsp. maple syrup
  • 1/4 tsp. vanilla paste
  • 1 tbsp. 70% cocoa chocolate chips

Directions

  1. Put all of the ingredients except the chocolate chips into a large bowl, mix well until completely combined and smooth.
  2. 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.