Cinnamon Cakes

Two reasons why this next creation came into place.

                       1 = I had just bought a new silicon baking tray and I wanted to use it.

                       2 = I've been wanting to make something heavy with cinnamon. 

It can be as simple as that. So I dove into the kitchen, added some of my favorite ingredients in a bowl and whisked away. With no added fat, this cake is easy on the hips yet very yummy on the tongue.

Ingredients:

3 tbsp dark brown unrefined sugar
3 tbsp buckwheat flour
1 tbsp cinnamon
3 medium eggs
A handful of your favorite nuts (I used peanut)
160 ml soy milk

Way to do it:

1. Combine all dry ingredients (not the nuts)
2. Add the eggs and whisk till everything is combined.
3. Add the soy milk and whisk for a good minute.
4. Plop in the nuts and give it a stir with a spoon.
5. Divide over your tin and bake, in a pre heated oven, at 200 degrees for about 25 minutes.
6. Let cool before you transfer them.

This recipe is a little bid different from my usual ones because of the soy milk. This time the batter is very liquid, but a longer baking time still results in a delicious and light cake.

To make it sweeter, you can top with some powdered sugar dissolved in water, making a nice glaze, or you can dip them into cinnamon sugar (just mix some cinnamon with white sugar)

Enjoy
xx

Delicious Pizza without the guilt!

One of the best things out there...is pizza. Not only is it simply delicious, it's also fun to eat and share with friends. But it's also one of the worst thing out there when you're thinking of fat and calories. So therefore, my way of making a pizza which will leave you with a great dinner and none of the guilt.

You can always buy one of those ready-made crusts, but they do tend to cost a pretty penny, so why not make your own. I promise you, it's so easy and simple. I wouldn't add it to my blog if it wasn't!

Also...no yeast! I don't get yeast, never have. It's one of those ingredients you would buy one time, use like half of it, and then after a year, you throw it out when it becomes hard as rock and you need the fridge space.

So, I present you a simple pizza crust with no fuss but packing in taste, topped with delicious ingredients, all rolling in to a great dinner to enjoy with a good movie on series marathon.

Ingredients for 1 medium pizza:

for the crust
200 gr flour
pinch of baking powder
pinch of salt
pinch of garlic powder
pinch of dried basil
90ml water
extra: 1tbsp vegetable oil

for the pizza
a half yellow bell pepper
a half red union
3 tbsp tomato sauce
2 slices of chicken
A handful of grated cheese
extra: your favorite spices. I used Cajun and simple chicken spices

Way to do it:

1. Add all dry ingredients for the crust in a bowl and mix with a spoon. Then add the water. You might not need all of it, so add as you knead and add some more of it's too dry. The dough shouldn't be too sticky but should have more of an elastic texture. Spread out on a baking tray lined with a baking sheet and flatten until you get a nice round pizza. Curl back the outsides a little to get that crunchy side crust.
2. Drip some oil on the inside of the pizza and move it around. This will prevent the base getting soggy with the tomato sauce. Such a marvelous little trick.
3. Then starts the fun part. The topping! I added half a yellow bell pepper, chopped into small cubes, half a red onion, chicken slices you would normally put on your sandwich but I cut them into little bits ass well and sprinkled them over the vegetables. Finally comes the cheese. Of course, the more cheese you add, the more high in fat it will become so cheese in moderation.
4. I also topped with some herbs so give the pizza an extra little spicy kick.
5. Bake in a preheated oven on 240degrees C for about 12 minutes. Or until the cheese is melted and the crust is crunchy.

To be honest, I'm actually kind of surprised at how good the base turned out. I was expecting a floppy crust, but it's was strong, crunchy and very yummy.

The good thing about making the crust yourself is that you can add flavor. I used garlic and basil, but you could also go with grated cheese, paprika powder, chilli or even sugar when you're going for a dessert.

Enjoy
xx 

Soy cake with crumble base

It's been a while but I'm back with a new recipe , tried and tested (much to my own enjoyment) and ready to be baked in houses all over the country.

I present you, my low-fat, low sugar, yogurt cake with a crumble base.

Did I read low fat? 
Granted, there is butter in the base, but apart from that, the yogurt and milk add up to about 5g of fat....and that's the good kind of fat people because if you choose soy based products, you ingest the good saturated fats...the one the body just simply needs.

Did you say low sugar?
Two tablespoons of sugar go into the base. The yogurt and milk are naturally sweet and the additions of two tablespoons liquid sweetener just gives all you sweet tooths out there (I know I'm one of 'em) that extra satisfaction.

Why the crumble base?
You can use store-bought cookies and mash them up to make a crumble base. But this way is just way more fun. Get your hands dirty and start kneading that dough. Also, store-bought cookies are, apart from high in bad fat, also filled with extra additives to make them look good and hold their color. Therefore, take the extra ten minutes and just make it yourself and that way, you know exactly what went into them.

Ingredients:

For the crumble:
100 gr soft butter, cut into cubes
150 gr white flour
2 tbsp sugar
pinch of cinnamon
pinch of salt
1 tbsp cold water

For the filling:
250 gr plain soy yogurt (I used my all-time favorite Alpro Soy)
100 ml Light Vanilla Soy drink
2 tbsp liquid sweetener
2 eggs
100 gr buckwheat flour

Way to do it:

1. Sift the white flour in a bowl and add sugar, cinnamon and the salt and give it a little mix until they are combined. Add the sugar and use your hands to knead the dough. It needs to form a nice consistent ball. Not too sticky but definitely not too crumbly. Add a tbsp of water if you feel like the dough needs it to stick together.
2. Fold the ball of dough into a tinfoil and let it rest in the fridge for about 30 minutes.
3. To make the filling, add all it's ingredients in a bowl (use the one from the dough, nobody likes doing dishes right?) and mix until air bubbles start showing. Place in the fridge for at least 10 minutes.
4. Take a round baking tray and gently oil it. Line the tray with your dough. Pour in the mixture and place into a preheated oven at 200 degrees C for about 20 minutes.
 

Take the cake out of the oven if the outsides are set but the middle is still a little bit wobbly. Let it cool completely (COMPLETELY Stevie, have some patience) before you take it out of the tin.  

You can choose how you wish to decorate the cake. I saved some pieces of the dough and rolled them into long strips to make the circle design. It's your cake and your creation, so do whatever you like. You could even write out a person's name if you are making this cake as a birthday gift.

I enjoyed mine with a cup of coffee in my new favorite mug :)

Enjoy
xx

A recipe to enjoy at every time of the day

Hi everyone,

I don't really know what to call this cake, I just know that it's healthy, full of great fats and delicious at any time of the day. You can eat a slice as a little extra for breakfast, you can snack on it or you can enjoy this recipe with a cup of tea in the evening for when those late-night munchies have you running to the pantry.

If you're not a big fan of the 'nutty' taste of buckwheat, don't worry. The honey, apples and raisins make for a great coverup.

Ingredients:

100 gr buckwheat flour
200 gr almond flour
1 tsp baking powder
1 egg
125 yogurt (I used alpro soy natural)
2 tbsp honey
1 tbsp sweetener
2 tbsp vegetable oil
A handful of dried raisins
1 apple, peeled and cut into small pieces

Way to do it:

1. Add buckwheat, almond and baking powder in a bowl and mix it untill all dry ingredients are combined.
2. Add egg and yogurt. Mix again. The batter will be crumbly at this point.
3. Add the honey, sweetener and the oil. Mix again and by now, your butter will be thick and sticky.
4. Fold in the apples and raisins with a spoon. Don't mix or you'll bruise the fruit.
5. Take a round, spring-form baking-tin and grease it with oil. Let the excess oil drip out. Pour the batter into the thin and bake in a pre-heated oven at 180 degrees for 20 minutes.
6. Let cool before you take it out of the tin.
 

 

 

I hope you'll enjoy this recipe. It has more ingredients than I usually use but trust me, it's worth it.
Of course this recipe, just like my others, is very easy to make. No crazy cooking techniques, no long wait, just throw everything into a bowl and GO!

Forget bad fats and say hello to healthy fats from the vegetable oil, almond and yogurt.
Forget bad sugar and wave hi to good sugar from the raisins, honey and apples.

Enjoy
xx

Healthy Banana Oatmeal Cookies

Cookies, again...I know. But these are so delicious and healthy, I need to share.

I've been wanting to make oatmeal cookies for some time now, but after browsing the internet, I just couldn't find a recipe I liked...so I set shop in the kitchen and just went for it. It's amazing these worked out so well, because I just sort of winged it. And thank god for that because this recipe is amazing.

My new favorite cookies...until the next batch of crazy improv baking comes along :D

 

 Ingredients:

70 gr soft butter
50 gr grated coconut (coconut flour, coconut flakes, it's all the same thing)
1,5 tsp baking powder
1 ripe banana
2 tbsp red fruit jam
1 tbsp liquid sweetener
2 eggs
70 gr buckwheat flour
150 gr oatmeal

Way to do it:

1. Put the soft butter in a bowl and mix in the grated coconut. Add the buckwheat flour and baking powder.
2. Add the eggs and mix well.
3. Add the ripe banana and mash it. Then add the jam and the sweetener. You could choose to add more sweetener and omit the jam or the other way around, depending on which you prefer. I prefer to keep it as natural as possible to I went with more jam.
4. Mix everything well until the batter becomes kind off fluffy and then fold in the oatmeal.
5. Divide on a tray lined with baking paper and put in a preheated oven and bake at 170degrees C for about 12 minutes.

While they are cooking, these babies will make your house smell amazing. The aroma of the baked banana is just...mmmm. You'll have husband and kids running for the kitchen.

The cookies do have some fat because of the butter, but you've gotta give a little to get a lot! And in this case, it's taste. What's a little bit of butter when you get the healthy benefits of banana, oatmeal, coconut and buckwheat all in one bite? I'm telling you, keep this recipe in your favorites bar because you'll be making them a lot.

Enjoy
xx

 

Straw- and blueberry buckwheat muffins

No muss, no fuss, just easily made stuff! I bring you a healthy muffin you can whip up in about 20 minutes...and that's counting baking time.

This will be my second recipe with buckwheat after the first one went down so great. My scones were great, and these muffins might even be better!

Browsing through the ingredients, you might notice I didn't use any...let me repeat, ANY butter. I wanted to make a muffin very low in fat so I wouldn't have to feel bad when I wanted a second one...or third...or basically finish the entire batch in 1 day. Yes...I can't control myself from time to time.

Because these babies hold no fat, they are dense and won't come out of paper muffin cups very easily. Therefor I would suggest you make these in silicone cups which you can lightly coat in vegetable oil.

Eat it with a dollop of Greek yogurt or with some agave sirup drizzles over it or just be lazy and eat it like it is, you won't be disappointed either way.

Ingredients:

200gr buckwheat flour
2 eggs
150 ml low fat plain yogurt
1 tsp vanilla essence
3 tbsp liquid sweetner
3 tbsp flax seeds 60 gr strawberries
60 gr blueberries

Way to do it:

1. In a bowl, mix all ingredients apart from the fruit. Mix until everything is combined. It will be a thick, glue like batter.
2. To easily remove the crown of a strawberry, use a straw, it's such a great trick. Cut up the strawberry in pieces and add, with the blueberry, to the mix. Be careful not to smash the fruit as you mix the batter. I would suggest folding them in with a spoon.
3. 
4. Divide over your cups. It's okay to fill them up. The batter doesn't rise much.
5. Bake for 15minutes in a 200degrees oven.
   
 

I love how the strawberry and blueberry make for different colors. So cute and colorful and full of flavour!

Enjoy
xx

Chocolate cake with avocado and banana

May I just say...wow! If I was a religious girl, I would thank the lord. Instead, I'm going to thank nature for blessing us with the combination of chocolate and avocado.

We have to get serious...you can't make a decent cake without butter. It just wouldn't taste right. So if ever we want to indulge, we'll have to settle for a little bit of fat. NOW, that's so not true anymore! Substituting butter with avocado is genious, delicious and healthy. Avocado is fat, yes, but good fat!

If you are looking for a chocolate cake that won't make you feel like a cheater, then look no more. Yummy, rich, healthy and a definite hit with the entire family...my chocolate cake with avocado and banana.

And oh, did I mention this cake is so easy to make?

 

Ingredients:

 

2 ripe avocados
2 ripe bananas
3 eggs
3 tbsp liquid sweetener
100 gr almond flour
100 gr dark cacao powder
100 gr of assortment of nuts (I used almonds, peanuts and cashew)

Way to do it:

1. Cut the avocado's in two and spoon out the flesh. Add with the mashed bananas in a bowl and stir.
2. Add the eggs and whisk until smooth.
3. Add the remaining ingredients (liquid sweetener, almond flour and cacao) and whisk again.
4. Finally gently fold in the nuts.
5. Transfer to a baking tin lined with baking paper and bake for 35mins in a preheated oven at 180degrees C.
 

Let the cake cool before you take it out of the baking tin. You don't need to top the cake with any icing, it's packed full of flavor and it's very moist. However, adding some maple syrup or honey can never go wrong.

A good movie, a cup of great coffee in my new favorite mug (I got it at a second hand store and I'm just so in love with it.) and some home baked deliciousness. Yes...my life is pretty perfect.

Some of you may have already noticed, I'm a baker who loves simple and easy recipes. I don't like to huff and puff in my kitchen and I definitely don't like doing the dishes. So, you can expect many more recipes like this chocolate cake with avocado and banana, easy, yummy and healthy.

If you want to make a cake lower in carb, leave out the bananas and add a little more almond flour. I promise you, it'll taste great. Now if only I would stop myself from taking another piece....

Enjoy and till next time,
xx

Apple buckwheat breakfast scones

Hi everyone, I hope you are doing fine. Summer is just around the corner and that means that the bikini season is ready for kick-off. With it, our bodies need to be in top shape so we can enjoy a summer freed of worries.
I've been experimenting with some new ingredients so watch out, unlike my other posts, this recipe is not really low carb. However it's very healthy due to it's low fat and the addition of buckwheat flour. Buckwheat flour is gluten-free and so amazingly good for you! It has high quality protein, it's rich in iron, very high in antioxidants, it's filled with many minerals and vitamins such as zinc, copper, and niacin and it contains a high level of rutin, which is an anti-cancer agent. Can this get any better?

So for this recipe, I felt like making something a bit less sweet and these apple buckwheat scones are a great way to start of your day. They fill you up, they are delicious and they are also easy to take with you if you don't have time in the mornings for a sit down breakfast. You can keep them for up to three days.

 

Ingredients:

250 gr buckwheat flour
2 tbsp stevia
3 tsp baking powder
a pinch of salt
100 gr soft butter (not melted)
120 ml low-fat yogurt or cream cheese
2 eggs
1 big apple

Way to do it:

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. In a bowl, add flour, sugar, baking powder and salt and turn over with a spoon so they are combined.
3. Add small chunks of butter. You don't want to melt the butter, otherwise your dough will not be 'crumbly' enough. It's okay if chunks of butter remain in the batter.
4. Mix in the eggs and cream and turn around with the spoon. Gently add in the apple with your hands. I cut my apple in small cubes. The apple will add a gently touch of sweetness to the scone.
5. Put the dough on your baking tray, lined with baking paper and press down into a circle of about 5cm height. Bake for 15 to 20 minutes at 200 degrees or until golden.

They are so yummy! The buckwheat gives them a more nutty flavor than regular flour so that's why I didn't add macadamia nuts but of course, feel free to play around with the recipe as much as you like. Try adding blueberries or other kind of fruits to the mix. You won't be disappointed!

You can eat them without anything extra with just a nice mug of coffee or tea, or, I smeared one with jam. Delicious!

Enjoy
xx

Litlle Coconut Bites

Hey my sweet-loving friends. I hope you have enjoyed my recipes so far, so here's a new one. At about 14g of carbs for the entire recipe, it's a god sent. These little coconut bites are lovely with a cup of tea or coffee and might just be that little easy solution to your sweet cravings.

 

Ingredients:

4 egg whites 

2 teaspoons liquid sweetener
150 g coconut

A few drops of vanilla essence

 

Way to do it:

1. Seperate the egg whites from the yolks. We won't need the yolks so either you keep them for a later recipe or you throw them out.
2. Add the sweetener to the whites and heat them up in a pan but don't let them boil. Stir all the while until it's one nice blend.
3. Add the coconut to the mixture and keep stirring.
4. Last, you add a few drops of vanilla essence, just for extra taste.

Gently, form little balls of the batter with your hand. Watch out, they are very fragile until you cook them.

Lay the balls out on a baking tray and spread them out. Don't make them too big. Bake at 180 C for about 10 minutes.

This recipe is very, and I mean VERY low in carb...and...in fat! So two for the price of one! Easy, only good coconut fat and very low carb...damn life can be good!



Enjoy
xx

Zucchinin With Minced Meat in the Oven

I fell in love with my oven ever since I started low carbing. It's amazing what you can do with him. I've baked cookies, pies, cakes and tons of main dishes that keep my hunger at bay. Now, it's time for a zucchini lasagna with minced meat, topped with some peppers and buffalo mozzarella. I know, a big moment because this is my first main dish I post here. It's just too good to not share it. It's an easy recipe, hardly no preparing so it's great for those days when you just wanna relax but still enjoy good and healthy food.

Ingredients:

170 g minced meat (I used a mix of beef and pork)
1 garlic clove
1 medium onion
120 ml of your favorite tomato sauce
1 green bell pepper
1 large zucchini
50 g buffalo milk mozzarella cheese
1 small chili pepper

Way to do it:

Preheat the oven to 200 degrees Celsius.

Peel the zucchini and with a sharp knife, slice in long, thin slices. Salt the slices to get rid of excess water. Also cut up your green bell pepper in small cubes.

In a pan, fry chopped onions, meat and the garlic. When they are done, add the tomato sauce and let it cook until all the flavors are mixed. Season as you like. I seasoned with a special mix for meat.

Pat the zucchini slices dry with a clean towel and take an oven dish.

Start assembling your lasagna. Place some sauce at the bottom and layer the zucchini over it. Over the zucchini comes the meat and the sauce and the green bell pepper cubes. Add another layer of zucchini and again top with sauce and bell peppers. Continue until your ingredients run out.

Top the entire dish with the chopped up chilli pepper for added flavor and place thin slices of mozzarella on the top.

Bake in the oven at 2000 degrees C for 25 minute Turn on the grill to turn the cheese brown for the last 5 minutes.

Enjoy
Xx

Chocolate Chip Coconut Cookies

Hi Everyone,

I just can't stop making cookies!
I love them with a cup of tea to end a stressful day or with a cup of coffee in the morning for that sweet kick-off. This time, I shelved my almond and went to work with coconut and man did that work out.
If you try only one thing on this entire blog, try this! They are easy to make and low in carb.

Ingredients:

2 large Eggs
3 tbsp low fat cream cheese
150 gr soft butter
a tsp vanilla extract
4 tbsp sweetener (or to your taste)
120 gr shredded coconut
1 tsp baking powder
dash of salt
60gr melted dark chocolate( the less carb the better. Mine was 16gr per 85gr
60gr dark chocolate chopped

How to do it:

Preheat over to 170 degrees C.

In a bowl add butter, cream cheese and sweetener. Then add the eggs, vanilla extract and the melted chocolate.

Add the baking powder,salt and shredded coconut.

Finally, gently stir in the chopped chocolate

I made 11 big cookies with my dough. The dough is strong enough for you to roll little balls with, making a nice shaped cookie. Place them evenly on a baking tray covered with baking paper. Bake for about 15min at 170 degrees C. During the baking, the cookies will loose some fat. Don't worry about that. It's normal and it results in an even 'healthier' cookie.

Afterwards, gently move them to a plate to cool.

Depending on how big you make them and which ingredients you use, this entire recipe contains about 22gr of carbs. So that's about 2 gr of carb per cookie. Still way less than any cookie you can buy in the shops. And less expensive. Besides, they make your house smell amazing all day.

Do leave them overnight if you can resist their smell because I found the taste and texture is better the next day.

Note: You can also add some white chocolate chunks or replace the melted chocolate with non sweetened cocao powder for a cookie with even less carbs. Use this recipe as a base for further recipes and add maybe maple sugar for a sweet cookie, or more sugar and vanilla for a rich vanilla cookie. Experiment, you know I will....

Enjoy
xx

Almond Macadamia Cookies

Hi Everyone,

I'm back with a new recipe!
After my hazelnut cookies really did the trick of keeping my sweet cravings in check, I decided I needed more! I made another batch of cookies because I love how they are so low in carb and I don't have to feel bad for indulging.
My cookie routine: I have one in the morning before my meals with a nice cup of strong coffee and in the evening, I have another one (or two...) with some lemon tea and really, it doesn't even feel like I'm dieting.

Ingredients:

2 large Eggs
150 gr butter
a tsp vanilla extract
5 tbsp sweetener (or to your taste)
200 gr Almond flour
1 tsp baking powder
dash of salt
60gr Macadamia nuts, chopped

How to do it:

Preheat over to 190 degrees C.

Separate the whites from the yolks and beat the whites stiff.

In the bowl with the yolks add the vanilla extract and butter.

Add the sweetener and mix again.

Add the baking powder,salt and almond flour.

Gently fold in the egg whites. This will give your cookie it's height.

Finally, gently stir in the chopped nuts

Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 12 minutes at 190 C for soft cookies, go to about 17 minutes for crunchier ones.

Afterwards let them cool before you move them to a plate.


Depending on how big you make them and which ingredients you use, this entire recipe contains about 17gr of carbs. So that's about 1,2 gr of carb per cookie!

Leave them overnight because I found the taste and texture is better the next day.

Note: You can also add some white chocolate chunks but I couldn't find any with reduced calories. Now I found some on so I'll be back soon with some white chocolate creations :D

Note 2: For added yummyness, you could smear the top of the cookies with some low sugar jam. Only do so right before you're about to eat them because otherwise, they will make the cookie too mushy.


Enjoy
xx

Hazelnut Cookies

Ingredients:

2 large Eggs
150 gr butter
a tsp vanilla extract
3 tbsp sweetener
120 gr Hazelnut Butter (you can use peanutbutter if you prefer)
1 tsp baking powder
dash of salt
40gr of Stevia dark chocolate chunks (try and find the one with the less carbs, I found mine in a bio shop)

Way to do it:

1. Preheat over to 190 degrees C.
   
2. Separate the whites from the yolks and beat the whites stiff. In the bowl with the yolks add the vanilla extract and butter.
3. Add the sweetener and mix again.
4. Add Peanut butter and mix till well combined.
5. Add the baking powder and the salt. Then you add the chocolate chunks
6. When your batter is done, gently fold in the egg whites. This will give your cookie it's height and yummyness
7. Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 15 minutes at 190 C

Afterwards let them cool before you move them to a plate.

Depeding on how big you make them and which ingredients you use, this entire recipe contains about 20gr of carbs. So that's about 1,5 gr of carb per cookie!

Enjoy
xx