Desserts
Very Low-Sugar Carrot Cake
Preparation time – 20 minutes
Cooking time – 35 minutes
Serves – 6-8
What you'll need...
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150g self-raising flour
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100g ground almonds
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50g dried blueberries
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50g walnut halves, chopped
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4 tsp ground mixed spice
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1 tsp bicarbonate of soda
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3 large free-range eggs
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100ml coconut oil
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3 tbsp nut or oat milk
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300g carrots, coarsely grated
For the frosting
To prepare...
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Preheat the oven to 180C. Grease and line the base of a 20cm cake tin with baking parchment.
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Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
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In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
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Pour into the prepared tin and spread to the sides.
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Bake in the centre of the oven for 35 minutes, or until a knife inserted into the centre comes out clean. Leave to cool.
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To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
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Cut into wedges to serve.
Healthy No-bake Cheesecake
Preparation time – 20 minutes
Cooking time – 20 minutes
Serves – 6-8
What you'll need...
For the crust:
20 ginger biscuits with no added sugar
6 tablespoons milk
For the filling:
450g medium fat cream cheese
1 cup Greek yogurt
⅓ cup honey
2 tablespoons lemon juice
Zest half lemon
1 tablespoon vanilla extract
pinch of sea salt
For the topping:
1 400g tin peaches, drained
¾ cup honey
1 tablespoon cornstarch
To prepare...
For the crust:
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Put the biscuits in a sealable bag and crush them with a rolling pin
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In a bowl, mix the cracker crumbs with the milk until fully incorporated
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With a spoon, firmly mould the cracker mix into a round, greased pan
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The mix should be around 2cm high.
For the filling:
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In a large bowl, whisk all the ingredients for the filling until smooth
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Spread the batter over the cooled crust evenly.
For the topping:
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Pour the honey into a saucepan
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Mix a little water with the cornstarch to make a soft paste, add the paste to the honey and stir
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Heat until bubbly, stirring as needed
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The honey should thicken
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Lightly blend the peaches in a food processor and add to the honey mix
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Allow to cool
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Spread the cooled topping evenly over the cheesecake
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Allow to set for 2-3 hours in the fridge.
Healthy Brownies
Preparation time – 10 minutes
Cooking time – 20 minutes
Servings – approx. 10
What you'll need...
90g buckwheat flour
40g cocoa
¼ teaspoon salt
½ teaspoon baking powder
4 tablespoons butter
3 tablespoons honey
1 large egg
2 egg whites
1 teaspoon vanilla extract
135g Greek yoghurt
45g dark chocolate chips
To prepare...
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Preheat oven to 180°C
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Cover a deep baking tray with parchment paper and rub a bit of olive oil on it
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Whisk the flour, cocoa, salt and baking powder together in a bowl
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Cream the butter and honey with a mixer for 3 minutes in a separate bowl
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Add the egg, egg whites and vanilla and continue mixing for 2 minutes
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Fold in the flour mix, yoghurt and chips
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Spread the mix evenly in the baking tray and bake for 20 minutes or until a knife inserted comes out clean
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Allow to cool and then cut into squares.
Chocolate Strawberries
Preparation time – 10 minutes
Cooking time – 10 minutes
Makes – 15 to 20 medium strawberries
What you'll need...
1 pint-basket (450g) fresh strawberries
350g dark chocolate (over 80%)
85g white chocolate (optional)
To prepare...
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Wash the strawberries in cool water and allow to dry
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Melt the dark chocolate in a bowl over a saucepan of simmering water
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Once melted, dip the strawberries into the chocolate and lay on a baking sheet covered in parchment paper
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Once all the strawberries have been coated, melt the white chocolate in a bowl over a saucepan of simmering water
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Transfer the melted white chocolate to a small ziplock bag
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Push the melted white chocolate to one corner of the bag, then snip a small corner off the bag
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Squeezing the bag gently, drizzle the white chocolate over the strawberries
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Let the white chocolate drizzle set or place the baking sheet in the fridge for few minutes.
Tipsy Tart
Preparation time – 10 minutes
Cooking time – 47 minutes
Serves – 8
What you'll need...
For the tart:
¾ cup dates, pitted & roughly chopped
¾ cup water, boiling
¾ cup raw, organic honey
2 tablespoons coconut oil
1 teaspoon bicarbonate of soda
1 tablespoon tepid water
1 ¼ cups buckwheat flour
2 teaspoons baking powder
½ teaspoons sea salt
½ cup walnuts, roughly chopped
1 large egg, beaten
For the syrup:
¾ cup water
¾ cup raw, organic honey
1 teaspoon vanilla essence
4 tablespoons coconut oil
¾ cup brandy
1 cup cream
To prepare...
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Preheat the oven to 180°C
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Bring ½ the dates, boiling water, honey and oil to the boil for 3-4 minutes in a large pot
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Remove from the heat
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Mix the bi-carb with the tepid water and add to the date mix
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Sift the flour, baking powder and salt into the mix and add the rest of the dates and the nuts
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Gently blend in the egg
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Pour the mixture into a large, greased baking dish
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Bake for 40 minutes or until a knife inserted comes out clean
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Just before the tart is ready, make the syrup
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In a small pot, boil all the syrup ingredients except the brandy for 2-3 minutes
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Take the tart out of the oven and poke holes in it
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Mix the brandy with the syrup and pour it all over the tart allowing it to settle in the holes and around the sides
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Leave it for 5 minutes then serve with cream.
Dates are rich in complex carbs, walnuts are filled with omega-3s, copper and manganese and eggs are high in vitamins B2, B5, B12, D, protein & iodine.
Have a look at the nutrients page for more details.