I have a great recipe today for those who love a fresh and easy dessert. The limes give this cake a tangy fresh note, but it’s also a very creamy and rich.
Ingredients for the crust:
- 1 cup almond flour
- 1cup pecans
- 1/4 cup sweetener
- 5 tbs of coconut oil melted
Ingredients for the filling:
- 2 cups raw cashews (soaked overnight)
- 1/2 cup fresh lime juice
- Zest of 1 lime
- 1/3 cup sweetener
- 1/2 avocado (for the color and creaminess)
- 4 tbs coconut oil
- Process all crust ingredients in a food processor. Transfer into a springform pan and press it down firmly. Set it in the freezer
- Blend all ingredients into a creamy consistency
- Pour the mixture on the crust
- Freeze it for 2 hrs
I was experimenting on this recipe for a while. The “real” sugar-bomb tiramisu is one of my favorite desserts, but I eat it only on occasions or vacations.
Good news is I came up with a recipe that is very similar to the “real” thing but it has no sugar, it’s gluten free and very low in carbs.
Here’s the recipe:
Ingredients for the cake:
- 2 eggs
- 1/4 cup cocoa powder
- 2 tbsp coconut flour
- 1/2 cup sweetener (swerve)
- 6 tbsp butter
- 1 tbsp vanilla extract
- 2 oz unsweetened chocolate
- Pinch of salt
- Preheat the oven at 325 F
- Combine the sweetener, eggs and the vanilla extract and mix it all together with a hand mixer
- Add the cocoa powder, the coconut flour and the pinch of salt
- Melt the chocolate in the microwave for 20 seconds than add the butter mix it all up and microwave till it’s all soft
- Slowly add it to the egg mixture
- Pour it into a greased 8×8 pan
- Bake it for 45-50 min
After the cake is done, let it cool and start making the mascarpone filling.
Mascarpone filling ingredients:
- 2 egg, yolks and white separated
- 1/2 cup sweetener
- 1/2 tsp vanilla extract
- 8 oz (250 g) mascarpone
- 1 cup espresso coffee, not too strong
- Few drops of rom aroma (you can skip it)
- Cocoa powder for dusting
- Beat the egg yolks and sweetener in a stand mixer till it has a light yellow color, around 8-10 minuets
- Add vanilla and mascarpone, beat until just combined
- In a clean bowl beat egg whites until stiff
- Gradually fold the egg withes into the yolk mixture
- Mix the coffee and rom aroma
- Cut the cake horizontally and dip it in the coffee
- Spread over half of the mascarpone cream
- Top it with the second coffee dipped cake layer
- Spread with remaining cream
- Refrigerate for at least 2-3 hrs
- Dust with cocoa powder, before serving
- Enjoy and you are very welcome!
What a beautiful day for a dessert right?
But a healthy one!
Today I made this super delicious quinoa apple pie kinda dessert, I call it apple pie bc it really tastes like that.
- 1 cup uncooked quinoa
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 apples, peeled, diced
- 1/4 cup cut up dates
- 2 eggs
- 2 cups almond milk
- 1/4 cup monk fruit sweetener ( or any other sweetener)
- 1/3 cup walnuts, chopped
- Preheat the oven to 350°F. Lightly grease a baking dish
- In a small bowl, mix the uncooked quinoa with the spices. Pour into greased dish.
- Sprinkle the apple and dates on top of the quinoa.
- In a bowl, beat the eggs. Whisk in the almond milk and sweetener.
- Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir it
- Sprinkle the chopped walnuts on top
- Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.
- And enjoy! Perfect for breakfast or dessert
Today I have for you a super easy and delicious italian dish. If you are going to visit italy soon, definitely try them, if not, you can make it at home.
Here is what you will need:
- 2 red pepper
- 1 tablespoon of capers
- 1 tablespoon of black olives
- grated parmesan cheese
- a clove of garlic
- extra virgin olive oil
- salt and pepper
Cut the peppers in small pieces, put some olive oil in the pan and start to grill them on low heat with the garlic. After 10 minutes put some water on them and let them boil till they get soft. When they are ready put some salt and pepper and a little virgin olive oil. Mix in the halved olives and the capers. Put them back on the fireplace for another-5 minutes. At the end add some grated parmesan cheese…and your dish is ready.
You can serve it with any kind of fish or cheese, or just eat is simply like this.
Have a good appetite! :*
Here I have for you one of my favourite go to breakfast. The lovely 2 ingredient pancakes.
You just need a banana and 2 eggs. Mix them, well and fry them in a pan with a teaspoon of coconut oil.
You can top it with raspberries and coconut flakes as I did, but you can use natural peanuts butter, cinnamon, walnuts or any other fruits.
Enjoy and have a great day! :*
I have a little tip for you today. do you see this wonderful, delicious dessert on the picture? Well I ate it all…. and no I don’t eat things like this every day! Now maybe you ask yourselves now, but is this kind of food allowed in a diet? My answer is, yes BUT moderation is the key!
Everything in moderation! It’s important to have balance and have treat like this every now and then if you crave it. Otherwise you will go totally crazy, you will get out of control, and eat the whole fridge :))
One thing I’ll say though, after I eat things like this heavenly dessert, the next day I eat extra healthy and clean!
Enjoy your life! Live it, and don’t restrict yourself too much!
Have a wonderful weekend! :*
Today I have for you my all time favourite snack recipe…. the PEANUT BUTTER. And when I say my favourite it means I really love it. I could eat peanut butter with almost everything…simply just with a spoon, with fruits, in shakes, with oatmeal, with frozen yoghurt or ricotta, on pancakes and so on 🙂
Unfortunately the peanut butter in the supermarkets is loaded with sugars, sweeteners, salt, hydrogenated vegetable oils, mono and diglycerides, maltodextrin, corn syrup and so on. So that kind of peanut butter can’t be called healthy for sure, it’s actually a caloric bomb!
The good news is that making home-made peanut butter is incredibly easy and takes less than 15 minutes.
Let’s see what you will need: 250- 300 gr of dry roasted peanuts and a power blender. That’s it yes! 🙂
- Throw the peanuts in your food processor
- Start running the processor and then just let it do its thing
- After 4-5 minutes the nuts are much more finely ground, and they’re starting to stick to the outside of the blender
- Stop your food processor and scrape down the sides and bottom of the bowl
- After another 3-4 minutes the butter will start clumping together. It’s not quite peanut butter, but it’s getting there!
- Continue processing the butter for 2-3 minutes more, until it becomes completely smooth.
- Transfer the peanut butter to storage container, and that’s it, the peanut butter can be used immediately.
Here are some variations if you want your peanut butter a little different:
- Honey: add 2 tablespoons of honey in to the finished peanut butter
- Cinnamon-Raisin: add ½ cup raisins + 3 tablespoons ground cinnamon + 2 tablespoons of honey into the finished peanut butter
- Crunchy: Pulse 1 cup of peanuts into the finished peanut butter for a crunchier texture.
Try it out! Enjoy! :*