Tag Archives: dessert

Sugar Free Apple Fritters

6 Apr
Do you ever just feel like comfort food?
Something that reminds you of when you were a kid, well this recipe does just that for me.
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And because it is so super easy, Miss Three loves helping me to make them, spilling batter all over the counter top & eating the batter by the spoonful before it’s even cooked – but that’s the beauty of being a kid isn’t it??
We love these fritters because they are sweet enough without any refined sugars thanks to the vanilla & apple, but if you prefer things a little on the sweeter side add some chopped dates or sultana’s.
Apple Fritters a’la Mama Going Natural
  • 1/2 c spelt
  • 1/3 c kefir
  • 1 T vanilla
  • 1 apple
  • 1 t baking powder

Now prepare yourself for the hardship of making these fritters 🙂

Place all of the ingredients except your apple into a food processor, blender or thermomix & blend till smooth. Peel & core your apple & throw into your mix & pulse till the apple is at a grated type consistency. Then your only job is keeping the munchkins out of the batter while you heat your frypan.

Pour your batter into a fry pan that is on a medium heat & flip them over when bubbles start to appear. Cook till golden brown & slightly crispy on the edges.

We fry our fritters in homemade butter in small rounds & then stack on a plate drizzle with honey & sometimes we even add a little scoop of kefir ice cream, because thats how we roll around here 🙂

apple-fritters

Try them you will  love them, they are simple, easy & a great activity to do with the kids over the school holidays. We add berries, sultana’s & dates to ours from time to time so feel free to mix it up & go wild creating your families own special twist to the recipe.

Enjoy

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Healthy Grain & Dairy Free Chocolate Cake

29 Jul

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I know I have joked before but I have been seriously thinking that I may have to change this blog to a dessert blog!!

Nearly all my recipes are desserts, What does that say about me??

I swear we eat more than just cake!. But if I could only eat this scrummy chocolate cake for the rest of my life, I would die a happy woman.

This cake is so moist & delectable, it has a yummy hint of coconut & slight honey taste that is not overpowering at all, I hate cakes that just taste like honey, honey & more honey. This cake tastes like a Ferrero Rocher chocolate that has been rolled in coconut……….mmmmmm

This cake has even passed the toddler test, “little one” ate the whole thing & even declared it yummy!!

She has taken to spitting out Mama’s food & declaring it either “bad” or “real bad” lately, but this cake ticked all of her boxes.

Eat it on its own or top it with the chocolate frosting…….you will love it!

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Healthy Grain & Dairy Free Chocolate Cake a’la Mama Going Natural

You will need:

  • 2/3 c coconut flour
  • 1/2 c arrowroot flour
  • 1/2 c hazelnut meal
  • 1/2 c cacao powder
  • 2 t baking powder
  • 2/3 c honey
  • 6 eggs
  • 2/3 c coconut oil
  • 1 1/3 c almond milk
  • 2 t vanilla

Place the first five ingredients in a bowl & whisk to combine. Add the remaining ingredients & mix well with a blender to combine and make a wet but smooth batter. Pour your batter into greased & floured cake or cupcake pans. Bake at 175 degrees for 15 – 25 minutes depending on the size of cakes you make.

I always make mini cupcakes as I can not trust myself to cut this cake, monster wedges of cake anyone??

Top this cake with coconut frosting or leave it plain, you will love it 🙂

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Chocolate Coconut Frosting ala Mama Going Natural

  • 1 can of coconut cream – refrigerate for several hours or leave it over night to solidify
  • 3 T cacao powder
  • 1 t vanilla extract
  • 2 – 4 T honey or maple syrup

Open your coconut cream & pour off the liquid (save it for another baking session). Pour the solid coconut cream into a bowl, add the remaining ingredients & whip till it makes frosting. If it ends up being too runny refrigerate your mixture & whip again once cold. This frosting keeps well at cool temperatures but needs to be eaten straight out of the refrigerator in the heart of summer or you will be eating chocolate sauce 🙂

Go forth, Be Merry & Eat Cake

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Make your own Coconut Butter – save a bucket load of cash

29 Apr

It seems every sugar-free or grain-free dessert recipe I come across these days wants Coconut Butter, which is great. But at close to $20 a jar at our local Health Food Store, we can’t be throwing that stuff around.

Now what if I told you, you can make your very own Coconut Butter for a fraction of the cost &  it’s super easy.

Would you be interested?

Making your own Coconut Butter is easy, it just takes patience, a bag of shredded coconut & some form of Vitamix, Stick Blender, Food Processor or a Thermomix.

You thought Coconut Butter was some magical part of the coconut, right?………me too.

It’s just poor old coconut flesh beaten into submission until it turns into rich dreamy butter, that tastes pretty similar to unsweetened Coconut Ice, remember that from your Sugar consuming days?

Because not everyone is lucky enough to have a Vitamix or Thermomix sitting on their kitchen bench I have included more in-depth instructions for how to make Coconut Butter with a Food Processor or Stick Blender.

My preferred method is actually the stick blender! – I love blending that coconut into butter – what does that say about me? Eeeek……..

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Stick Blender method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Pour about a quarter of your shredded coconut (2 cups) into your blending container & start blending it.I find an up/down movement to be helpful once it starts to look like the image below add another two cupfuls & repeat the process until you have the entire bag in your blending container.

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This will take 10 minutes or so, so be patient. It will be worth it in the end, I promise.

Keep blending until the coconut starts to warm up & become moist. If this isn’t happening for you then add the coconut oil to help it along. Keep blending until your coconut has turned into a warm paste. Taste to make sure you are happy with the consistency, if it’s too grainy keep blending but if it is buttery & still a little powdery then you have successfully made Coconut Butter. Congratulations!

Now you can jar your butter & make some serious desserts!!

Food Processor method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Ok so this method is a little more time consuming as you have to scrape down the sides of your food processor more often to keep the coconut blending so that it can turn into butter, but it is still completely do-able. I actually have found that sitting one side of the food processor on a stack of books helps to keep it on a lean & keep the coconut in the blades. To make coconut butter this way will take a little longer, but persevere. You will get there in the end.

Vitamix method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Simply pour the entire bag of coconut into the blender and blend for five minutes at 6. It may need a few additional pulses on high to get a smooth consistency. This is definitely one of the easiest ways to make coconut butter 🙂

Thermomix method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut

Pour your bag of coconut into your Thermomix & set to grind for 3 minutes at 37degrees on speed 8. For a very smooth butter you can turn the Thermomix to speed 9 for an extra 30 seconds.

You may need to stop the Thermomix & remove the lid to push down the coconut off the sides a few times during the three minutes.

Viola you will have smooth, creamy warm butter ready to jar & use at your leisure

Now what are you going to do with all that yummy Coconut Butter?

Chocolate coconut fudge

How about Chocolate Fudge 

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Spiced Banana Choc Chip Blondie – Sugar Free

13 Apr

This delicious dessert has had us in a quandary all day. What to call it?

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Not really a cake, not really a brownie, not really a cookie, but definitely 100% delectable with its decadent, fudgey vanilla center & gooey chocolate chips.

I voted we call it “heaven” – but seems that name has already been taken!

So we had to settle on calling it the mouth-full that appears above. The name does not do this blondie justice, not even close.

I suppose really there is only one thing for it – your just going to have to get out the mixing bowl & make this one for yourself.

Trust me, you will be thanking me & singing my praises afterwards.

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But a word from the wise, do not try the batter. It is evil, addictive stuff. It will make you do bad things, like eat the whole bowl!!

Creamy, vanilla dough studded with chocolate chips. Almost impossible to resist – trust me!

Consider yourself warned & congratulate yourself on your iron will, if your batter makes it to the oven 😉

Spiced Banana Chocolate Chip Blondie –  Sugar Free a’la Mama Going Natural 

You will need:

  • 250gms Chick Peas
  • 1/2 c oats
  • 3/4 c dates
  • 2 Stevia sticks or 3 drops
  • 1/2 t salt
  • 1 t baking powder
  • 1/2 t bicarb soda
  • 1/2 a smaller banana
  • 1/2 c milk
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 1/2 T coconut oil
  • 1 T Vanilla extract
  • 1/2 c sugar free chocolate chips

Before you start, soak your dates in hot water for 15 minutes until they plump up. While they are soaking place the oats in your food processor/blender or use your stick mixer to grind them into a finer consistency (as close to flour as you can get). Drain off your dates and  add them along with all the other ingredients (except for the chocolate chips) to your ground oats & blend until you have a smooth paste. Stir in the chocolate chips & place your mix into your greased baking tin. I use small cup cake tins to make mini cakes & a loaf pan to make a larger cake.

This size batch makes one loaf & 5 mini cup cakes (depending on how much batter you eat). Bake for approximately 35 to 45 minutes at 170 degrees. The longer you bake it the less fudgey the cake will become – so you decide!

The Blondie will look a little soft & uncooked when it comes out of the oven, leave it to rest for 10 minutes to cool & firm up before turning it out of the baking pans or getting stuck into it 😉

This brownie is best eaten warm while the chocolate chips are still gooey – so definitely cut yourself a slice after 10 minutes & enjoy a sugar-free taste of heaven – minus the harp music.

If you can? – save a little & store it  in the fridge, it will become even more dense & fudgey after refrigeration – yum!!

brownie-banana

Note

With the Chick pea’s you can either use the canned variety or you can soak your dried chick peas overnight in a bowl of water (this is said to make them more digestible – as the enzyme inhibitors are leached out of the peas). Soak overnight & then drain off the soaking water & boil the peas in fresh water for approximately 30  minutes (check their softness to ensure they are cooked). The peas can then be cooled & used. Or frozen for use at a later date. As an added bonus peas prepared this way will have no added preservatives or salts, just pure goodness 🙂

I haven’t really tried it as yet, but if you don’t allow oats in your diet, I don’t see why you can’t substitute with rice flour or spelt or another grain that is acceptable to you. The oats help to firm up the Cookie & soak up the moisture while adding texture to the dough – but you will have to experiment on your own for that one 🙂

Now stop reading & go make some Blondie decadence – you know you want to

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