It’s my birthday on Sunday and like hell am I not celebrating, I do not believe for one second that joy and celebration comes from external factors whether that is sweet food, booze or drugs. I will have a fab time regardless. I do however want something fun to eat as well. Yesterday afternoon was spent having a go at making a few refined sugar free treats,
Here is my birthday shopping basket, it certainly looks healthier than the average birthday spread I’ve planned!
The first cake I made has no added anything it’s sweetness all comes from the bananas and the dates:-
- 250 g dates soaked overnight in 100 ml water
- 2 bananas
- 200 g walnuts chopped
- 100 g polenta mixed with one tablespoon cornflour
- 1 tsp mixed spice
- ½ tsp ginger
- ½ tsp cinnamon
- Grated zest of 1 lemon
- 2 tsp gluten free baking powder
- 1 tsp bicarbonate of soda
- 2 eggs, separated
- Preheat oven to 160°C. Prepare loaf tin by greasing it or lining with grease proof paper.
- Blend the dates, liquid and bananas. Add the egg yolks, walnuts, lemon zest and spices.
- Add the rest of the ingredients to the date and banana mix.
- Whisk the egg whites until you get soft peaks. Fold gently into the mixture.
- Pour into the cake tin and bake for 49 minutes or until a skewer comes out clean.
You can find the recipe here :-
After that my own variation of date balls. Date balls are a really easy treat to make and store well in the fridge
These are cinamon balls and cocoa balls
The basic ingredients are 350g dates 200g oats. I then seperated the mixture out. To make the cinnamon balls I added cinnamon (obviously) and went wild and put in 40g of date syrup (the sugar free folk class this as ok so I’m allowing as a special occasion addition). For the cocoa I added a couple of tablespoons of cocoa powder and 50g coconut oil plus 30g cacoa nibs.
One of my other favourites is loosely based on a recipe in the first Deliciously Ella cookbook “Key lime pie”. I leave the lime out and use cocoa powder and orange oil to make it chocolate orange. I also prefer date syrup with the chocolate flavor.
400g ground almonds
2 tablespoons coconut oil
5 ripe avocados
Date syrup 100ml
4 tablespoons coconut milk
Base- blend it and squish into a cake tin
Middle- blend together spoon on top put in the freezer to set for about 90 mins
After its set I blend soaked cashew nuts with berries and a splash of coconut milk to make a second layer.
Honestly I can’t wait to try this on Sunday.
Not sure if I’m going to leave it at these three or make anymore. I don’t think anyone in my family outside of my daughter and I is willing to give the refined sugar free food a try so I don’t want to over prepare!
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