Tag Archives: sugar-free

Quinoa Chocolate Cake

26 Oct

Quinoa-chocolate-cake

In light of my effort to get Miss Three to eat Quinoa, I made chocolate cake.

After all what three year old doesn’t love chocolate cake? And what Mum doesn’t like sneaking some goodness into their childs diet?

This cake is super easy to make and unlike other recipes that use Quinoa flour, this cake can be made with your left over Quinoa, so no waste, another bonus for Mum 🙂

 

Quinoa-chocolate-cake-2

 

Quinoa Chocolate Cake a’la Mama Going Natural

  • 2/3 c cooked Quinoa
  • 1/3 c milk
  • 4 large eggs
  • 1 t vanilla essence
  • 3/4 c butter
  • 1 c cacoa powder
  • 1 & 1/2 t baking powder
  • 1/2 t bicarb soda
  • 1/2 c coconut sugar

This cake, like most of my recipes is super easy to make (I am a lazy cook).

Place the first five ingredients in your Thermomix or blender & process till smooth. Add the rest of the ingredients & blend gently till combined.

Bake at 170 degrees for about 40-45 minutes.

This cake tastes even better the second day & best of all no-one will have any idea its Healthy!!

Enjoy

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Gluten and Sugar Free Banana Bread

4 May

banana-breadNow that its coming into winter in our part of the world – its time to get baking!

Time to crank up the oven & start enjoying the comfort foods of winter.

There is nothing better than Banana Bread warm straight from the oven smeared with homemade butter & a little chia & raspberry jam – its worth braving the cold just to be able to enjoy this yummy bread.

The Bread is dense & super moist, it has the texture of a heavy banana cake, but isn’t too sweet – try it you will like it 🙂

This Banana bread recipe is super easy & can easily be Vegan adapted by swapping the honey for 2 t stevia or 3 T coconut sugar & the eggs for an additional 3T ground chia seeds & 9T of water.

This recipe can be used as your basis for all sorts of sweet bread experiments, we have added chocolate chips & raspberries to ours, made a blue berry version & made a vegan version using pineapple juice instead of water for our egg replacement for a tropical bread. The sky is the limit so get experimenting & have some fun in the kitchen!

banana-bread-2

Gluten & Sugar Free Banana Bread a’la Mama Going Natural

  • 4 ripe banana’s
  • 3 eggs
  • 2 T honey
  • 1 t vanilla extract
  • 1/2 c coconut oil
  • 1/2 t ground cinnamon
  • 1 1/2 t baking powder
  • 1 T kefir or 1/2 t lemon juice for vegan version
  • 2 1/2 c ground almonds
  • 1/4 c ground chia seeds
  • 1/4 c desiccated coconut
  • 1/8 c sultana’s
  • 1/2 c walnuts roughly chopped

This is super easy to make!

Place your Banana’s, eggs, honey, vanilla, coconut oil, cinnamon & kefir or lemon juice in a blender or food processor & mix till smooth. Pour out your smooth banana mix & stir in the rest of the ingredients until well combined.

Pour into a well greased or baking paper lined loaf tin & bake for 45 minutes to an hour at 160 degrees celsius.

VEGAN VERSION

To make your chia seed egg replacement, mix the 3T Chia seeds & 9T of water & set aside for 5 minutes to become goopy.

Add your Chia seed egg replacement goop to your banana mix & replace the honey for 3T coconut sugar & the kefir for 1/2 t of lemon juice & continue to make as outlined above.

So go rescue those over-ripe banana’s from your kitchen counter & get baking!

Enjoy

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Caramelised Sugar Free Honey Marshmallows

15 Apr

marshmallow-heartsWith Easter just around the corner we have been dusting off all of our “Healthier” candy recipes & what is more synonymous with Easter than Marshmallows (second to chocolate that is!).

I have tried numerous raw, sugar free, healthy chocolate recipes in anticipation of Easter, but none have appeased Miss Three, but these marshmallows definitely hit the spot. Little fingers were sneaking Marshmallow hearts every time I turned my back & a few times while I was blatantly watching!

Once you have the basic recipe mastered you can mix & match these to create numerous variations, we have added raspberries, made a spicier version with cardamon & allspice & even made a spiced chocolate variation.

The main thing to remember when making these marshmallows & coming up with your flavour combinations is that they will end up tasting very similar to the honey you start with, so if you use a dark, strong tasting honey your marshmallows will have a dark honey flavour. I prefer to make them with very light, sweet macadamia honey as this makes a sweet but only slightly honey toned marshmallow. I also find that a lighter honey is more likely to blend well with other flavours creating a yummy healthy marshmallow.

We use Great Lakes gelatine to make ours because of the health benefits assosciated with consuming pasture feed gelatine – so you could almost proclaim them a little fluffy, sweet superfood.

marshmallows

Caramelised Honey Marshmallows a’la Mama Going Natural

  • 2 Vanilla bean pods
  • 1/2 t cinnamon
  • 1 c honey
  • 1 c water
  • 1/4 c gelatine

These marshmallows require a few steps, but in normal Mama Going Natural fashion they are really super easy to make 🙂

Pour 1/2 c water into a stainless steel bowl (to use with your hand blender) or into your blender bowl, add the gelatine, whisk to incorporate & leave to sit while you make your honey syrup.

Pour the other half cup of water & cup of honey, cinnamon & scraped down vanilla bean pods into a small saucepan & slowly bring to the boil. You need the honey mix to get to 240 degrees, but if you don’t have a kitchen thermometer then just let the mix boil for over 8 minutes while you stir continuously.

Once your honey mix has boiled continuously for over 8 minutes or your mix has reached 240 degrees its time to start slowly pouring the honey mix into your water & gelatine while your mixer is on medium speed.

Once all of your honey mix is added, turn your mixer on high & beat for 10-15 minutes until your mix starts to resemble marshmallow cream & forms gentle peaks

Grease your pan or moulds with a little coconut oil, pour in your marshmallow whip & let it sit for a minimum of four hours to set.

Store in an airtight container, these can be left out on the bench in cooler climates, but for us Aussies it’s best to keep them in the fridge. If they become sticky lightly dust with arrowroot or homemade powdered sugar.

Enjoy & I hope the Easter Bunny is good to you all 🙂

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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.
apple-fritters-2
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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Sugar Free Banana & Strawberry kefir ice cream

26 Jan
Our Lemon Kefir Ice Cream post created a bit of a stir, quite a few readers asked me for a Sugar-free version – so here it is 🙂
strawberry-ice-cream
While our Lemon Ice Cream is divine, it really needs the sugar to balance the acidity & create that yummy Lemon Curd flavour, I don’t recommend making it without sugar unless you are really, really big on sour desserts!!
So with quite a lot of kefir experimenting we have our yummy Banana & Strawberry Kefir Ice Cream which is perfect without any Sugar – you are still getting your pro-biotic goodness just with the added benefit of a healthy serving of fruit.
To make sure this ice cream is just right for you & your family I recommend tasting the mix before placing it in your ice cream maker. If it isn’t sweet enough add another banana to the mix. Be sure to use extra ripe banana’s for their softer texture & added sweetness.
 Sugar Free Banana & Strawberry Kefir Ice Cream a’la Mama Going Natural
  • 3 ripe banana’s
  • 1 c kefir milk
  • 1 1/2c kefir cream (make the same as with milk kefir just let it ferment for a little longer)
  • 1/2 t cinnamon
  • 2 t vanilla extract
  • 500gms strawberries

Blend your 3 banana’s with 1 c kefir milk until its smooth. Add the remaining ingredients & blend for 30 seconds (if you want to have strawberry lumps) or blend for longer to make it smooth.

strawberry-kefir-ice-cream

Pour your cool mixture into your ice cream machine & wait for magic to happen!

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Peanut & cacao Bliss Balls

12 Jan
peanut-&-cacao-balls
I have a little confession to make , peanut butter & dark chocolate is my crack!!
I will take it anyway I can get it, ice cream, brownie, even straight from the jar. But these bliss balls are peanut & chocolate perfection, they are the perfect combination of peanut salty & dark chocolate, with just a hint of sweetness.
They are almost (dare I say it?) truffle-like because of the moisture from the activated nuts.
Best of all they can be made with whatever combination of nuts & seeds you have on hand, you could even add a little coconut sugar for a sweeter version. The recipe doubles as a raw brownie recipe if you press it into a pan & slice after chilling 🙂
However you make them, they keep well in the refrigerator & make a great on hand snack or lunch box filler. They seem to taste better the longer they sit, so try to ration them out 🙂
Peanut & Cacao Bliss Balls a’la Mama Going Natural
  • 1/2 c  activated cashew nuts
  • 1/2 c activated almonds
  • 1/2 c activated sunflower seeds
  • 3/4 c dates
  • 1/2 c oats
  • 2 T L.S.A (optional – I just had some in the pantry)
  • 3 T peanut butter
  • 1/3 c cacao powder
  • 1 t vanilla essence

Place your nuts & dates in the blender & blend on high until they form a paste. Add all other ingredients & blend on high again until oats have been blended down. Take your bliss ball paste & roll into balls, you can roll them in cacao powder or in coconut if you prefer, I like mine plain. Chill & then enjoy 🙂

peanut-&-cacao-balls-2

How to activate your nuts?

Place your nuts & seeds in 2 cups filtered water with 1 t salt, leave out on the bench to activate for 6 hours & then place in the fridge until you use them (for a max of 48 hours). We only activate this batch for 6 hours as cashew nuts can become slimy if activated for too long, refrigerating after 6 hours stops this from happening.

Enjoy

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Berry jelly yogurt mousse cups

3 Jan
We have just very excitedly received our order of Great Lakes Gelatine powder from iherb!!
I am now on a mission to try to find as many ways as possible to get my little one to eat it!!.
jelly-mousee-cups
Gelatine is so good for you, especially the grass-fed kind that the Great Lakes folks make.
  • It is great for your skin, hair & nail growth
  • Good for lubricating your joints
  • Can help tighten up loose skin (YAY)
  • Improves digestion since it naturally binds to water & helps food move through your system easily
  • There’s a crazy rumour it helps cellulite
  • It is a great source of collagen (younger looking skin here I come!)
  • A great source of protein & amino acids (just if the no cellulite & younger looking skin didn’t work for you!!)
 For More information on the wonders of gelatine visit the Weston A Price Foundation for the full low down on why you should be adding it to your diet.
If you too want to try some Great Lakes Gelatine powder although I am an Aussie I do recommend ordering it from Iherb in the US as it is half the price that I could find it locally & the shipping rates are insane at $8 for 8 pounds shipped to Australia!!. The following link will get you a discount of $5 to $10 off your first order depending on the amount you spend. http://www.iherb.com/?rcode=PFR484
This was our first attempt at introducing gelatine & it was a hit, even though my daughter can be a little weird about different textured foods. I have to say I ate two, one for the cellulite & one for the collagen that is going to reverse the clock!!
Berry-jelly-mousse-cup
Berry Jelly Yoghurt Mousse Cups a’la Mama Going Natural
  • 1 & a 1/2 t great lakes gelatine powder
  • 1 c blueberries
  • 1/8 c water
  • 1/2 t stevia
  • 1 t vanilla essence
  • 1 c yoghurt
  • 1 t vanilla essence
  • 1/2 t stevia
  • 2 T hot water
  • 1 & a 1/2 t great lakes gelatine
  • Granola mix

To make the fruit jelly:

Place blue berries & water in a saucepan & cook over a medium heat until the blueberries are cooked & the water has turned into a syrup. Add stevia & vanilla to taste. Turn heat down to low & add 1 & a 1/2 teaspoons of gelatine & stir in till fully dissolved (this may take a few minutes). Pour jelly into cups, bowls or moulds & set aside to cool in the refrigerator for a couple of hours.

To make the yogurt mouse:

Once the jelly has set make the yoghurt mousse by placing 2 T of hot water & 1 & a 1/2 t of gelatine into a bowl, stir well to dissolve the gelatine then add the yoghurt, stevia & vanilla essence & whisk well with a stick blender till you get an airy mousse like consistency. Pour on top of the set jelly & leave to set again in the refrigerator.

Once the mousse has set & your ready to serve, pour a tablespoon of your pre-made granola on top of each one for a nice little burst of crunch & enjoy 🙂

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Sugar Free Candied Popcorn

5 Dec
pop-corn-honeyWith the Christmas season comes Parties!!
We LOVE parties around here and fortunately so do our friends!
But with all these parties comes the challenge of “what are we going to take to share?”
My daughter is used to our healthy, un-processed foods, but some of her friends are not so sure about trying new things & can smell a “healthy” food a mile off.
So my challenge is to make something I feel comfortable feeding my daughter & that all her little friends will like too. This candied pop corn fits the bill, it is truly delicious & even the fussiest of our little friends seem to keep coming back for more.
Made with Organic GMO free pop corn, honey & butter it only takes minutes to whip up & will keep an air tight container over night.
You can make a million variations of this recipe, add cinnamon & spices, vanilla essence & even peanut butter to create your families favourite candied pop corn variation.
Sugar Free Candied Pop Corn a’la Mama Going Natural
  • 3 T GMO Free Organic Pop Corn
  • 1 T coconut oil
  • 25 gm unsalted butter
  • 3 T honey
  • 1/2 t Himalayan salt

Place your coconut oil in a saucepan over high heat, add your pop corn kernels & keep shaking & moving your saucepan around to ensure that none of your pop corn gets burnt while its popping.

In another sauce pan place the rest of your ingredients & let them come to the boil. If you want soft sticky pop corn, let your candy ingredients boil only for a few minutes, if you want hard candied pop corn, let it boil for several minutes until the mixture begins to darken & if you place a drop in cold water it forms a soft ball.

caramel

I like my pop corn drowned in the candy sauce so I pour my freshly popped pop corn into my saucepan of hot candy mix & stir quickly to coat, but you can just as easily pour it over your pop corn & stir quickly to ensure it coats all of your pop corn before it goes hard.

Try this, trust me you will love it 🙂

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Healthy Gluten Free Sugar Free Muesli bars

30 Oct

Finding healthy, grab & go snacks that my little one gets excited about can be a challenge at times. But not anymore – she loves these Muesli Bars.

Packing lunches & making sure I have healthy snacks for days out can be a chore, I get tired of continuously baking biscuits & muffins. I am often guilty of over-using natures fast food, but fortunately my daughter loves her fruit! But one can’t eat fruit alone!!

These Muesli Bars are a Mama’s best friend – they require no cooking, can be made with what ever grains, nuts, seeds & dried fruits you have on hand & they only take a few minutes to whip up.

I love them, because they keep for quite a while in an airtight jar in the cupboard & they freeze well – which means you have instant snacks on hand – no baking required 🙂

Muesli-bars

Healthy Gluten Free Muesli Bars a’la Mama Going Natural

  • 1 c oats
  • 1/4 c desiccated coconut
  • 1/2 c quinoa flakes
  • 1/2 c dried apricots (roughly chopped)
  • 1/2 c cashew nuts (roughly chopped)
  • 1/2 c sunflower seeds
  • 2 t chia seeds
  • 1/2 t cinnamon
  • 1/2 c honey
  • 50gm unsalted butter

Combine the first eight ingredients in a bowl & set aside. Put the honey & butter into a saucepan & heat till gently boiling. The longer you boil it for the more caramelised & harder your muesli bars will be. I heat my honey syrup to soft ball stage & this gives me a slightly chewy muesli bar.

To test if your syrup is at soft ball stage, drop half a teaspoon of your syrup into a glass of cold water – if it balls up in the water then its ready.

Pour your syrup into your bowl of dry ingredients & stir well to combine. Pour your mix into a lightly greased pan & press down well. Leave to set for a few hours in the refrigerator.

Once your muesli bar is set cut it into squares or bars & store in an airtight jar or freeze them ready to pull them out.

muesli-bars-jar

 

Enjoy

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Sugar-Free Vegan Spelt Cacao Self Saucing Pudding

22 Sep
This chocolate Pudding is divine!!
choc-pudding
It is rich, chocolatey & decadent, yet still light & fluffy – the ultimate in dessert contradictions!
It is topped with thick & gooey chocolate sauce – which is just the way chocolate sauce should be!!
And all of this chocolate decadence is healthy!!
This entire pudding is sugar & dairy free.  The coconut oil & coconut kefir give the pudding a slight “coconut rough” taste &  mellow out the bitterness that you can sometimes get when using cacao.
This pudding is not for the faint hearted!! Or for the dieting!! But it is for all of those who love a good wholesome home-made chocolate pudding & are looking for a little chocolate comfort!
So what are you waiting for??
Make yourself some “chocolate comfort” in a bowl today.
 Sugar-free Vegan Spelt Cacao Self Saucing Pudding a’la Mama Going Natural
  • 1 c Spelt flour
  • 3 t baking powder (make your own)
  • 3 T cacao powder
  • 2 T water
  • 1/2 c dates
  • 2 sticks stevia
  • 80gm coconut oil
  • 1 t vanilla extract
  • 160ml coconut milk kefir (make as with dairy milk, just use coconut milk instead. It may need an additional 12 hours fermenting time. It can take 2 – 3 batches for your milk grains to adjust to the coconut milk, but even batches that do not ferment properly can still be used in cooking while your grains adjust to the coconut milk)

Chocolate Sauce

  • 2 T Cacao
  • 250ml water
  • 2 sticks stevia
  • 1 T Maple Syrup

Blend dates, coconut oil, stevia & coconut kefir in a food processor until smooth. Add the vanilla essence & cacao. Combine the spelt & baking powder, mixing in until all is combined to a thick batter consistency.

Heat your oven to 180 degrees. Place you pudding in the bottom of an oven proof dish or bowl. Sprinkle the 2T of cacao & 2 packets of stevia over the top of your pudding. Boil the kettle & pour over 250mls of hot water. Sprinkle the maple syrup over the top & bake for 25 minutes or until a skewer in the middle comes out clean.

During the baking your pudding will float up & the water will turn into a thick & gooey chocolate sauce that will be hidden under the pudding.

Chocolate-self-saucing-pudding

This recipe can also be made non-vegan substituting the coconut oil for butter & the coconut kefir for dairy kefir. I have tried it both ways & it tastes delicious, either way.

Go forth & enjoy some “chocolate comfort”

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