Calling all chocolate lovers, I have a succulent recipe for your eating pleasure. Behold, chocolate cream pie. This one (recipe #45) however, unlike the majority of others in its family, is gluten-free AND refined sugar-free! The texture of it is lovely. Silky smooth. The flavor is rich and chocolatey, but the pie itself is light. Be careful, it would be easy to eat several slices of this one in one sitting.
Calling all chocoholics! Who ever heard of delicious brownies without all the refined sugar? I have. And I made them especially for you 😉
These guys (recipe #37) are not only refined sugar-free, they are also lactose-free, totally tasty and chocolatey.
Happy New Year, all!!!
For recipe #35, I thought I would venture back into sweet territory. You guys know I cant stay away for too long 😉
This particular recipe dances on the line between dessert and mildly healthy snack. It is refined sugar-free, save for the small handful of mini chocolate chips thrown in at the end. Therefore, if you want 100% sugar free, omit the chocolate chips (or, if you can find sugar free ones, use those). They are gluten-free and basically lactose-free (again, save for the small amount of chocolate chips).
These are super easy to make, less then 10 minutes, and shockingly they are a favorite among those who have sampled them. They taste almost like eating raw peanut butter cookie dough. Mmmmmm. Really delicious. Be careful, these guys are rather addictive. Dont say I didn’t warn you…
Hi all! I thought I would follow up the sweetest of holidays with a super sweet recipe (except that its not, because its refined sugar-free ;-p). Sweet potato pie! This was my first attempt at making one, giving me a slight flutter of anticipation and nerves as I awaited with bated breath wondering how the finished product would come out.
Whoa, was I pleasantly, delightfully, deliciously, delectably surprised with recipe #32. This one might just become a staple among my regular dessert repertoire. It was FANTASTIC. It was absolutely as good as pumpkin pie. Possibly, just possibly, even better. I am already dreaming of whipping up another one next weekend.
Christmas as well as winter time in general practically begs for a requisite mug of tea or coffee to be wrapped within ones hand. I personally go for (green) tea, but I know most of you likely prefer coffee. Either way, to each his own. And what would coffee/tea be without a little something sweet on the side? However, I am sympathetic to the plight of expanding waistlines that seems to always inevitably come with the holiday season. That is why I whipped up this particular cake for your tasting (and viewing, because its a rather pretty cake) pleasure.
Made from buckwheat flour (which isn’t a wheat at all, its actually a fruit seed) which means the cake is wheat/gluten free, its also refined sugar-free and lactose-free. Hows that for something truly sweet during the holiday season? Now all we need is a blanket of glittering white come Christmas day. Then, perfection.
For this particular recipe, I decided to continue my foray into experimenting with slightly more unique flavors. My love affair with lavender is still going strong, but I recently became intrigued with the idea of doing some baking with rose. Yes, actual rose petals. Hence, the result is this cake which came out surprisingly lovely.
Without further ado, recipe #29:
Happy Holidays, everyone! I apologize for the major lag since I last posted. I was away this past weekend, which is my usual time for baking/cooking and photographing, so there was a pause on the usual churning out of my creations. That will recommence now.
With Christmas just around the bend, its…cookie time!! I imagine many of you have similar traditions which may involve any of the following: baking up batches and batches of Christmas cookies in all varieties (while pausing in between to sample spoonfuls of the raw dough, mm mm. Wait, what, you don’t do that too? Whoops!). Piping colorful icing and placing shimmering decals onto your finished cookies just so, to make them all Christmasy and such. Carefully boxing/packaging up said cookies for friends and family. And to conclude the baking whirlwind, sitting down and eating a stack of 3…4…5…of the finished product with a tall glass of cold milk or a hot coffee/tea while sitting alongside your colorfully glowing tree with a sigh of contentment.
This is one of my very favorite traditions of the holiday season. While gingerbread is a requisite recipe for December, I am going to give you an additional cookie for recipe #27. These babies are refined sugar-free and lactose-free. They are moist, cakey, lightly sweet, really dang good. You may just find yourself not wanting to put these on the plate for Santa but instead, end up keeping and eating them yourself. Enjoy!
Yes, I am showcasing yet another cheesecake. But are you really so surprised? With the holiday season underway, I felt like this was a great opportunity to continue with the experimental cheesecake flavors. This dessert is also in one of the key Christmas colors! How is that for some thematic fun? For recipe #23, I decided to jump on the Matcha trend bandwagon.
December, one of the best months of the year. Christmas lights twinkling. Fires roaring in hearths and rustic wood stoves. Mittens and scarves have officially made a reappearance. Hot chocolate and tea are constants on rotation as the comforting warm drink of choice (alongside of coffee, which diehards tend to drink all year regardless). Decorations are hung. Christmas music is played, to an annoying degree for some (though personally, I love it). Cookies are baked and piped with colorful icing. Cards filled with affectionate sentiments are penned. Church on Christmas Eve with choir sung carols, magical. Finding for the perfect personal gifts for those you love. Thick books truly ideal for this month of the year, diving into an immersive, spellbinding, towering tale while holed up under your favorite blanket. Snow, a glittering blanket across the landscape. All of this and more is why I think December is fantastic.
Another awesome aspect of December…chocolate cake. This particular cake is decked out, much like the halls, during this month of the year (wink, wink).
I think its safe to say that winter is officially upon us. Would anyone disagree? The temperature seems to have finally dropped to subzero levels of chilliness. A fact of which I am a bit disheartened since I love nothing more then being toasty warm as often as possible. Being within the heart of winter makes this a difficult task to accomplish. So for recipe #18, I decided to go with a cozy, warm, winter themed dish.
One of my favorite cafes here in Frankfurt is Cafe Crumble. Another favorite is aptly named Sugar Mama. Both of these inviting little eateries have delicious fruit crumbles on offering. I have sampled both dishes more then once and each one gets major props. Delicious. Homey. Comfort food that totally hits the spot on a brisk afternoon. So, I decided to make my own version, except this one is refined sugar-free, gluten-free and lactose-free.
The great news? This version is just as tasty as my two favorite cafes takes on the fruit crumble, though thankfully, this is far better for your health.
Recipe #17 is not only delicious but lovely to look at, as you can see. I decided to play with my passion for cheesecake this weekend and whip one up. However, I didn’t just want to make any old cheesecake. I wanted to come up with a slightly more unique flavor combination than the usual offerings one finds with cheesecake flavorings.
I have been using lavender a lot lately, especially in my pancakes. One of my most raved about recent pancake varieties is my blueberry lavender recipe. So naturally, all this lavender I have been working with as of late sparked a bulb when considering cheesecake possibilities. I have also heard of all things earl gray flavored being a trendy as well as simultaneously rather timeless flavor, especially in combination with recipes involving creams or sweets. So I put two and two together and that set the course of my experiment.
I am excited to report rave reviews from the handful of people who sampled it. This recipe is refined sugar-free as well as gluten free. Its not lactose-free. Personally, I don’t think a cheesecake is cheesecake unless its made of cream cheese. While I have sampled some excellent raw cheesecakes which are dairy-free (and I plan to attempt one for this very website at some point in the near future ;-)), I had to go with a legit cheesecake (aka, with dairy) for this particular recipe (just minus the sugar and gluten).
Sugar-free, raw, gluten-free or lactose-free recipes. 