Showing posts with label sugar free. Show all posts
Showing posts with label sugar free. Show all posts

Thursday, 13 April 2017

Easter bunny biscuits

Happy Easter everyone !!! 


100 gr white flour, I used spelt 
100 gr wholemeal flour 
1 tsp cinnamon 
75 gr butter or coconut oil*
1 ripe banana
1 - 2 Tbsp maple syrup
dry fruit for the eyes

Put the dry ingredients into a mixing bowl and rub in the fat.
Mash the banana with the maple syrup and stir into the mixture to make a smooth dough.
Roll out the dough between two greaseproof sheets and cut out bunny shapes with biscuit cutter.
Make the eyes for the bunnies by cutting a tiny peaces from any dry fruit.
Place the biscuit on a baking tray and bake on 180 C for 15 minutes.

note: Annabel Karmel's recipe from one of her baby and toddler cookery books, to be precise from 1991 😍 

* make this biscuit vegan by using coconut oil 

Friday, 26 August 2016

Granola dust

I am very exited to share this recipe. It's not a porridge or granola or muesli, it is a dust !

Place in a big baking tray 

Bake until golden colour 

Blitz in a food processor

Store in a glass jar

with berries

with banana 


1/2 kg porridge oats
100 gr mixed nuts
50 gr mixed seeds such as sunflower, pumpkin, flax, sesame, chia, poppy seeds
handful of dry fruit such as chopped figs or dates
zest of 1 orange

Place the oats in the largest baking tray you have, sprinkle the rest of the ingredients except the fruit.
Bake on 180 C for 20 minutes, stirring half way.
Cool it down a bit then blitz the mixture in a food processor in batches. 
Add the fruit. 
Store in a glass jar.
When you want to use it, simply scoop out 1/3 cup or around 50 gr dust, add your favorite milk, cold or warm, add yogurt and fresh fruit. 
And in winter, try a hot drink: heat up 25 gr dust with 200 ml of your favorite milk.
Or make a pancakes:
simply beat 2 heaped Tbsp dust with 1 heaped Tbsp self-raising wholemeal flour, 1 mashed banana and 1 egg, then cook as normal.

note: in the original recipe, the fruit is blended in the food processor together with the oats, nuts and seeds so it is completely dust.
The recipe is from one of the Jamie Oliver's books. 

Thursday, 4 August 2016

Raw vegan mini cups

Hello blog readers, this my last recipe before
 I go on holiday! 

for 12 cups
100 gr nuts, brazil nuts, cashew, walnuts or combo
1 tsp flax seeds
1 tsp chia seeds
90 gr dates or dried figs
50 gr dried berries such as cranberries
100 gr porridge oats
1 Tbsp oil, I used coconut 
1 Tbsp date syrup or any other ( even honey )
fresh strawberries
mint leaves

Place all ingredients in a food processor and blitz until everything is nicely chopped.
Scrape off into a clean and lightly oiled surface and form a long sausage shape.
Cut it into half then each half into half and so on to get 12 pieces.
One by one, pat and push into a small cookie cutter, pushing down in the centre and removing the cutter.
They don't need to look perfect. 
Place a piece of strawberry onto each cup and decorate with mint leaves.

note: I made double batch straight away, 12 cups and 12 balls, ready to be eaten as a snack !
Place them in an airtight container and keep them in the fridge for up to 2 weeks. They freeze well too !
recipe from Jamie Oliver!

Tuesday, 26 July 2016

Super tasty vegan cookies

School holidays has started and we are on week one. The weather is not too bad so lots of outings and picnics are involved. I am still doing a lot of baking especially in the evening when I have more time for myself. I am slightly obsessed with this cookies, I bake them every second day so I always have then for a healthy snack alongside a savory crackers and carrot sticks.. 


150 gr ground porridge oats
50 gr ground almonds
4 Tbsp maple syrup
1 Tbsp cocoa powder 
50 gr cocoa nibs
handful of currants (optional )
4 Tbsp melted coconut oil
1 tsp vanilla extract
pinch of salt
85 ml water

Combine everything in a mixing bawl , using your hands form a 16 cookies .
Place them on a baking tray covered with a baking paper. 
Bake the cookies for 20 minutes on 170 C . 

Thanks for reading! I would appreciate any comments or suggestions from you.

Friday, 5 February 2016

Рајски путер од лешници /Heavenly hazelnut butter

I am in love with nut butter, I eat it on toast, I add it in my smoothies and I use it in my baking.
This recipe is my version although it's adopted from my favorite cook book called A modern way to cook by Anna Jones. 
It is so easy and quick to make, I  think I am going to stop buying nut butter from shops.
I have been doubtful to make it because in every recipe says - you will need a powerful food processor such as ......and it is good investment to buy it..... however, I made my nut butter in a small blender that I purchased for £20 in my local supermarket!  

Потребни состојки:

300 гр лешници, сирови 
2 лажици сладило по желба, мед или јаворов сируп
( јас додадов 1 лажица сируп од урми )
2 лажици кокосово масло или какво имате
100 - 150 мл вода
цимет, какао или ванила по желба 

Ставете ги сировите лешници во блендер или млин за кафе.
Блендирајте 30 секунди, извадете го капакот, промешајте ги лешниците и повторете ја постапката .
Во мелените лешници додајте ги преостанатите состојки и половина од водата.
Блендирајте повторно и додајте вода по желба.
Путерот чувајте го во стерилизирана тегла во фрижидер.


300 gr raw shelled hazelnuts 
2 Tbsp honey or maple syrup 
( I used 1 Tbsp date nectar )
2 Tbsp coconut oil 
100 - 150 ml water
cinnamon, cocoa powder or vanilla paste ( optional )

Place the nuts into a blender, I used the grinder blade.
Blend for 30 seconds, open the lid, scrape down the sides and repeat the blending.
Once the nuts begin to form a paste, add the rest of the ingredients and half the water.
Blend until you have a smooth butter, add the water if you wish.
Spoon the butter into sterilised jar and keep it in the fridge. 

Thanks for reading! I would appreciate any comments or suggestions from you! 

Wednesday, 3 February 2016

February Feasts

Energy food is what I need for uplifting during a dismal January and February, this is my typical menu on a good day.  This means I have planed ahead what I am going to eat, creating a list of ingredients, shopping over weekend, soaking the beans and grains, chopping veggies and even cooking some of it in advance ....

Breakfast: smoothie made of pre soaked oats, banana, spinach, blueberries and ground seeds.
Lunch: Hummus, flat breads and sliced veggies.
Dinner: Quinoa, green beans, avocado, tomatoes, fresh chili pepper and walnuts. 

To make the smoothie ( serve 2 ) you will need:
1/3 cup porridge oats
1 banana
handful of spinach leaves 
handful of blueberries
300 ml cold water, more or less 

Blitz all the ingredients in a blender for 30 seconds.

To make the hummus you will need: 
300 gr cooked chickpeas,
3 Tbsp olive oil,
salt and pepper
juice of half lemon
1 Tbsp tahini 
a few sun dried tomatoes, optional

Blitz the ingredients together in a blender until you get the consistency you want.

The flat breads are made of 200 gr wholemeal flour, 1 tsp baking powder, 1/2 tsp salt,
40 gr melted butter and 120 ml warm water.
Mix up all the ingredients using a electric hand mixer.
Leave the mixture on room temperature for 2 hours.
Divide the dough into ten and roll each one to get a flat round disk.
Heat a non stick frying pan and dry fry the breads for 30 sec on each side.

To make this quinoa dish you will need:
1 cup of cooked quinoa or 1/2 cup of dry ( cook it by following the instruction on the packet )
handful of green beans
1 fresh chili,
handful of chopped nuts
handful of tomatoes
one avocado, cubed or sliced 
olive oil, salt pepper and parsley 

Thanks for reading! I would appreciate any comments or suggestions from you.

Wednesday, 6 January 2016

Sugar free shortbread fingers

This recipe is from Annabel Karmel's the very first cookery book for young children and I love it. The dough is very easy to make, doesn't need a resting, it's easy to roll and you can cut out different shapes using a cookie cutters or you can roll it flat forming a square and cutting the "fingers" using a knife.Which ever way you choose, enjoy eating them and don't forget to share them .....


50 gr wholemeal flour
100 gr white flour
75 gr semolina or any flour of your choice 
1/4 tsp cinnamon or ginger ( optional ) 
pinch of salt
75 gr butter, cubed and room temperature 
1 banana, mashed
1 tablespoon maple syrup ( optional )

Put the dry ingredients into a mixing bowl and rub in the butter.
Add the banana and the syrup if you are using.
Form a dough and roll it out between a cling film, make sure you get a rectangle shape (it's just easier to cut the biscuits.
Using a knife, cut the dough into strips horizontally and vertically. Prick your biscuits with fork and place them in a baking tray.
Bake on 200 C for 15 - 20 minutes.

Saturday, 10 October 2015

Интегрални тортици со тиква / Wholemeal pumpkin cakes

No sugar? really? That was my kids reaction! They know what is good for them and I am so happy about it.
This cake batter can be used for small american style pancakes but I prefer this version as is less work and less smoky in the kitchen. I can't praise them enough, you've got to try them, of course you've got to love pumpkin taste, otherwise use apple sauce instead!

Потребно е :

3 јајца
70 мл масло
300 мл јогурт
150 гр пире од тиква
екстрат од ванила
пола лажиче цимет
220 гр интегрално брашно
2 лажички пециво
малку сол
60 мл вода

Измешајте ги сите мокри состојки, додајте ги сувите и измешајте убаво.
Ставете ја смесата во калап за мафини (намрсен со масло) и печете ги тортиците на 190 степени околу 20 минути.
Сервирајте ги исечени на пола со сецкана банана или друго овошје по желба.
За додаток користев јаворов сируп и мелено семе од чија.
Ако преферирате палачинки, пржете ги во тава по 2 минути од секоја страна.
Од оваа смеса се добиваат околу 18 палачинки (мали) или 12 тортици.


3 eggs
70 ml oil
300 ml yogurt
150 gr pumpkin pure
2 tsp vanilla extract 
1/2 tsp cinnamon 
220 gr wholemeal plain flour
2 tsp baking powder
little salt
60 ml water

Mix up the wet ingredients, add the dry ingredients and combine everything to get nice and smooth batter.
Divide the batter onto a muffin tin (oiled) and bake the cakes on 190 C for 20 minutes.
Serve them halved with some chopped banana and some maple syrup, sprinkle some ground chia seeds if you wish.
If you prefer pancakes, fry them for 2 minutes on each side.You should get about 18 small pancakes or 12 cakes.

Wednesday, 13 May 2015

Колач од моркови - без шеќер / Carrot cake - sugar free

Sweet potato, dates and orange zest will make your carrot cake sweet  and no one will know...shh....

Потребни состојки:

1 поголем батат
7-8 урми
кора и сок од еден портокал
1 чаша од 250 мл бело брашно
1 чаша  интегрално
малку сол
1 лажиче пециво
пола лажиче сода бикарбона
2 мали лажички цимет
3 рендани моркови
пола чаша сончогледово масло
пола чаша суво грозје
пола чаша сецкани ореви

Излупете го бататот,исечете го на покрупни парчиња и варете го на малку вода,околу десетина минути или додека не омекне.
Исцедите го од течноста и оладите го.
Ставете го во блендер заедно со урмите и блендирајте додавајки го сокот и кората од портокал.

Измешајте ги сувите состојки, додајте ги мокрите и измешајте се заедно како и смесата од батат и урми.
Печете во калап по желба, мојот е 10 х 25 см 
Колачот се пече 45 минути на 180 степени.


1 big sweet potato
7-8 dates, pitted 
juice and zest of one orange
1 cup ( 250 ml) white flour
1 cup wholemeal
pinch of salt
1 tsp baking powder
half tsp baking soda
2 tsp cinnamon 
3 grated carrots
half a cup sunflower oil
half a cup raisins 
half a cup walnuts, chopped  

Peel the sweet potato and cut it инто а big peaces.
Cook it with little bit of water around 10 minutes or until gets soft .
Drain off the water, cool it down and blend it together with the dates adding the orange juice and zest.
Combine the dry ingredients with the wet ingredients as well as the sweet potato mixture.
Bake it in a long loaf tin or any tin you like ( mine is 10x25 cm )
Bake it for 45 minutes on 180 C.