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Lemon and Basil Muffins (Almond Flour)

15 Apr

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Lemon and basil is a flavouring that is usually used for sauces but I thought I’d put it in a muffin.  It works, with the sweet taste having a slight savoury aftertaste of the basil.  It’s a taste of Spring in your mouth!  I half expected the Chief Taster to throw them across the room and demand chocolate, but he loved them and munched them with relish.  I decorated mine with a lemon cream cheese glaze but you could happily serve them plain.  Or with the topping of your choice…go crazy and get creative!

Yummy, tell me more Diva…

Sour Cream and Coconut Milk Ice Cream

8 Apr

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I had a large tub of sour cream sitting in the fridge and had two choices.  Eat it all with a large spoon or bake with it.  I decided to try to make an ice cream out of it.  As I don’t have an ice cream maker (yet!) I had to hand churn it, so added vodka to help stop the crystallization of the ice cream.   However, if I had an ice maker I would still add the vodka!   This was my first time making ice cream with coconut milk and I was pleasantly surprised.

You need a few bowls in this method too, and a bit of organisation.  Just get everything ready ahead of time and it is easy to make.  You can use this recipe as a base to play around with other ice cream flavours too. I had another play with this and used tequila and lime.  Delicious!  The Chief Taster almost licked the bowl clean and I suspect he is hoping for a weekly ice cream dish!

Yummy, tell me more Diva…

Avocado Chocolate Cookies (Almond Flour)

2 Apr
Soft and delicious

Soft and delicious

Although I am a big fan of butter, I had read how avocado can be used to replace it in cooking so thought I would give it a try.  The end result was a soft, brownie like cookie after 30 minutes in the oven.  They were better the next day so a bit of will power is needed not to eat them all when they are out of the oven.  Since the mixture was very moist, I think you could possibly make this vegan by omitting the egg and it would firm up the cookie.   I was also making some ice cream and made a cookie ice cream sandwich out of the last two.  Delicious.  I kicked myself for not doing it when I had more cookies left, as they were perfect for an ice cream sandwich!

Make sure you use a soft, ripe avocado.  If it is a bit firm, wait a day or two.

 

Yummy, tell me more Diva…

Crustless Pumpkin and Mascarpone Pie

12 Mar

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A crustless pie could also be called a baked custard but I am going to be fast and loose with the definition of pie!   You could use this as a filling for a gluten free pie with a crust too if you wished.  The Mascarpone adds a richness and smoothness to the dish. It’s easy to make and is just delicious warm, with a side of cream.  There is just something about the combination of pumpkin and the warm spices that I adore.  Yummy, tell me more Diva…

Coconut, Chia and Lime Pancakes (Coconut Flour)

4 Mar

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I had made a savoury pancake with chia seeds, so needed to balance it with a sweet pancake.  I am a big fan of the flavour combinations of coconut and lime so threw these into the bowl.   Delicious!  This makes an amazing breakfast or could be a lovely dessert.   A tasty way to sneak some chia into your diet.  I can always distract the Chief Taster with coconut!

Yummy, tell me more Diva…

Coconut Oil Chocolate Bars

14 Feb

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These are a great version of chocolate bars and a healthier option too.   You can play around with the basic recipe and add nuts, coconut and different flavourings.   My next batch will have some chopped pecan nuts in.   Oooh, cherries would be nice too! (Makes note to self).  I made mint only because I had an urge for some After Eights chocolate.  This did the job and kept my urges at bay.  Make sure you store these chocolate bars in the fridge since the coconut oil is a liquid at room temperature and you will soon have a mess on your hands/sofa if not.  It won’t be pretty.  Tasty yes, but not pretty.   It is also my excuse for taking a large portion of them and scoffing the lot with the argument ” but they will melt”… Yummy, tell me more Diva…

Coconut Flan – Quindim

4 Feb
Just three ingredients!

Just three ingredients!

This is a Brazilian dessert that I came across in an effort to use up all the egg yolks I have left over after making healthy bread (which uses egg whites).   There is a limit to how much mayonnaise we can eat, so I looked for another way to use egg yolks and voila!   I replaced the sugar in the traditional recipe with erythritol.  You could used your sweetner of choice instead.   It only has three ingredients and looks wonderful when cooked.  It looks like you slaved away in the kitchen for ages too! Yummy, tell me more Diva…

Strawberry and Coconut Chia Pudding

18 Jan

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I normally use almond milk in my Chia puddings, but this time tried coconut milk.   It was lovely and creamy.  A great version of strawberries and cream for breakfast!  Or a dessert.  I often have chia puddings for breakfast but this can make a lovely dessert option too.  Chia seeds are gluten and grain free but one tablespoon of the little seeds has more calcium than a glass of milk.  More Omega 3 than salmon and more antioxidants than blueberries!  They give you energy and are also great for weight loss as they absorb about 12  times their size in liquid.  So will expand and keep you full as well as being nutritious.  They also keep your blood sugar levels at a sensible level.   They are one of the most versatile superfoods. Yummy, Tell me more Diva…

Hazelnut and Orange Cookies

31 Dec
Mmmm...soft and chewy

Mmmm…soft and chewy

I experimented with ground hazelnuts in place of ground almonds to make a cookie and was pleasantly surprised.  These are a soft, chewy cookie with a lovely hint of orange that combines well with the hazelnut.   The recipe is easy to do.  You could get the children to whip up a batch whilst you sit back on the sofa!   Or I could perhaps persuade the Chief Taster to make up a batch…stranger things have happened in the kitchen!     Yummy, tell me more Diva…

Almond and Raspberry Crumble Cake

10 Dec

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If you enjoy almond slices, you will enjoy this as it tastes very similar.  This is a great recipe from Linda’s Low Carb.  I love her site and it has many great low carb recipes.  The cake itself, is very moist, and best kept in the refrigerator.    I used chia seed jam for this but you could used any other low carb/low sugar jam instead.  Yummy, tell me more Diva…

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