Happening Squares

The Ingredients:

Topping

• 120 cc (or ½ cup) of pecans
• 15 g (or 1 tablespoon) of butter
• stevia equivalent of 12 g (or 1 tablespoon) of sugar
• 1.5 g (or ½ teaspoon) of powdered cinnamon

Cake

• 30 g (or 2 tablespoons) of butter
• 60 ml (or ¼ cup) of coconut cream
• stevia equivalent of 100 g (or ½ cup) of sugar
• 5 ml (or 1 teaspoon) of pure vanilla extract
• 1 egg
• 100 g (or 1 cup) of almond flour
• 10 g (or 2 tablespoons) of all-purpose flour
• 2.5 g (or ½ teaspoon) of baking soda
• 3 g (or ½ teaspoon) of salt
• 1.5 g (or ½ teaspoon) of powdered cinnamon
• 1 apple, weighing approximately 175 g (or 6 oz)

The Method:

Topping

1. Butter a square or rectangular baking pan, approximately 20 x 20 cm (or 8 x 8 inch).
2. Set the oven to 175°C (or 350°F).
3. Prepare the topping by first chopping the pecans to the desired size for a crumbly texture.
4. Melt the butter, and add the stevia and cinnamon, stirring to distribute evenly.
5. Add the pecans to the butter mixture and stir to coat the nut pieces with the butter.
   

Cake

1. Prepare the wet ingredients by first melting the butter.
2. Place the coconut cream, egg, stevia, and vanilla in a medium-size mixing bowl.
3. Whisk to break up the egg.
   
4. Add the melted butter and continue to whisk until the mixture is homogeneous.
   
5. Prepare the dry ingredients by placing the almond flour, all-purpose flour, baking soda, salt, and cinnamon into a medium-size mixing bowl.
6. Stir thoroughly, breaking up any lumps of almond flour, until all the ingredients are evenly distributed.
   
7. Prepare the apple by washing and drying it, then dicing it into cubes approximately 6 mm (or ¼ inch) in diameter.
   
8. Add the apple cubes to the dry ingredients mixture, and stir to cover each piece of apple with flour.
   
9. Add the flour-apple mixture to the wet ingredients and stir quickly and thoroughly to make a soft dough.
   
10. Turn the dough out into the greased baking pan and spread it evenly across the bottom.
11. Sprinkle the pecan topping over the dough.
    
12. Lightly and rapidly press the pecan topping down so the larger pieces are halfway into the dough.
13. Immediately place the baking pan into the oven.
14. Bake the cake for 30 minutes.
15. Cool the baking pan on a rack before cutting the cake into Happening bars or squares.

Going Bananas for Bread

The Ingredients:

• 70 g (or ¾ cup) of pure almond flour
  
• 25 g (or ¼ cup) of pure coconut flour
  
• 3 g (or ½ teaspoon) of salt
• 3.5 g (or 1 teaspoon) of baking soda
• 60 g (or ½ cup) of walnut pieces
• 45 g (or ¼ cup) of dried blueberries, unsweetened (optional)
• 70 g (or ⅓ cup) of stevia-sweetened dark chocolate chips (optional), (Lily's or Coco Polo brand)
• 45 g (or 3 tablespoons) of unsalted butter
• 4 eggs (3 whole eggs and 1 egg white)
• 7 ml (or ½ tablespoon) of vanilla
• stevia equivalent of  42 g (or 3 tablespoons) of sugar
• 350 g (or 12 oz) of ripe bananas

The Method:

1. Grease a loaf pan with oil or butter, and cut a piece of parchment or wax paper to line the bottom.
2. Turn on the oven and set it to 175°C (or 350°F).
3. In a medium-size bowl, place the flour mixture, salt, and baking soda and mix them together thoroughly with a fork.
4. Chop the walnut pieces into small nuggets approximately 6 mm (or ¼ inch) in diameter.
   
5. Add the chopped walnuts and the dried blueberries to the flours and mix them in with a fork until they are coated with flour and evenly distributed.
   
6. Melt the butter without boiling it, and set it aside to cool slightly.
7. In another medium-size bowl, place the three eggs and one egg-white, the vanilla, and the stevia.
8. Whisk the egg mixture just long enough to break the eggs and thoroughly blend the yolks with the whites.
9.  Peel the bananas and purée them in a food processor or blender, or mash them as finely as possible with a fork.
   
10. Add the melted butter to the bananas and egg mixture and blend or whisk until the mixture is homogeneous.
    
11. Add the banana-egg mixture to the flour mixture and stir with a fork or spatula until all ingredients are evenly distributed.
12. Pour the batter into the parchment-lined loaf pan and bake it for 40 minutes. (Check whether the loaf is ready by inserting a small skewer into the middle.)  
    

The Story:

The basic proportions for this loaf I copied from a recipe on a web site called comfy belly. However, I changed, adjusted, added and subtracted ingredients to get to the version I am sharing here.

This loaf does not last long around our household. People start eating it as soon as it has cooled enough to slice.

Dreamy Lime Tart

Menu Note:

• This is the dessert on my Christmas Menu 2015, on this blog.

The Ingredients (for 12 servings):

• 190 g (or 2 cups) of finely ground almond flour
• 2 g (or ¼ teaspoon) of salt
• 2.5 g (or 1 teaspoon) of powdered cinnamon
• 110 g (or ½ cup) of unsalted butter
• stevia equivalent of 100 g (or ½ cup) of sugar
  
  
• 675 g (or 1½ lb) of chèvre, a creamy goat cheese
• stevia equivalent of 100 g (or ½ cup) of sugar
• 5 ml (or 1 teaspoon) of pure vanilla extract
• 120 ml (or ½ cup) of lime juice
• 3 eggs

The Method:

1. Set the oven to heat to 175°C (or 350°F).
2. In a mixing bowl, combine the almond flour, salt, and cinnamon, stirring to distribute the ingredients uniformly throughout.
3. Place the butter in a small bowl and soften it in the microwave.
4. Add the stevia to the butter and stir to distribute it evenly throughout.
5. Mix the butter mixture into the almond flour mixture with a spatula until it has a consistency like a grainy dough.
6. Butter or oil a suitable baking pan, about 25 to 30 cm (or 10 to 12 inches) in diameter.
7. Pat and press the almond flour mixture into the pan.
   
8. Bake the almond flour crust in the oven for 10 minutes, then remove it immediately but leave the oven on.
9. Place the chèvre into a mixing bowl and whisk it until it is light and airy.
10. Add the stevia, vanilla, and lime juice and whisk again until it is homogeneous.
11. Add the eggs and whisk or beat the mixture until the eggs are completely incorporated into the lime-chèvre mixture.
12. Pour the lime-chèvre mixture into the baking pan, on top of the almond flour crust.
13. Place the tart into the oven and bake it at 175°C (or 350°F) for 30 minutes.
    
    
    
    
14. After 30 minutes, remove the tart from the oven and allow it to cool to room temperature before storing it in the refrigerator.

The Story:

I found this recipe on the website www.informationaboutdiabetes.com and adapted it for our family's needs and wishes. The taste is tangy and cheesy, with a slightly crumbly crust. The 13-inch diameter disposable tray was a little too shallow and very much too frail for a baked tart. The next time I made it, I baked it in a 10-inch pyrex dish, which was much easier to manage.

Midnite Special

The Ingredients (for 30 to 35 pieces):

• 170 g (or 6 oz) of stevia-sweetened, dark chocolate (I prefer CocoPolo 70% cocoa dark chocolate)
• 2 medium bananas or equivalent, weighing approximately 320 g (or 11 oz)
• 60 g (or 1 cup) of peanut butter
• 2 eggs
• 5 ml (or 1 teaspoon) of vanilla extract
• stevia equivalent of 50 g (or 4 tablespoons) of sugar
• 1.5 g (or ¼ teaspoon) of salt
• 3 g (or ½ teaspoon) of baking soda

The Method:

1. Set the oven to heat up to 200°C (or 400°F).
   
   
2. If necessary, chop the chocolate into small pieces.
3. Place the chocolate chips into a mixing bowl.
4. Place the bananas into a blender or food processor and grind them into a smooth paste.
5. Add the peanut butter, eggs, vanilla, stevia, and salt, and grind until they are thoroughly and evenly blended.
6. Pour the banana mixture into the bowl on top of the chocolate chips
7. Sprinkle the baking soda on the banana mixture and fold all the ingredients together until the chocolate is evenly distributed.
8. Place spoonfuls of approximately 25 g (or 1½ tablespoons) into mini muffin cups.
9. Bake the muffins for 8 minutes then test for doneness with a toothpick or small skewer. Allow a minute or two more in the oven if necessary.

Acknowledgement:

This is my sugar-free version of Maryea's recipe for muffins on her blog, Happy Healthy Mama.

Chocoberries

The Ingredients (for 20 servings):

• 20 medium size strawberries, weighing approximately 450 g (or 1 lb)
• 170 g (or 6 oz) of stevia-sweetened dark (preferably 70% cacao) chocolate
• 20 g (or 1 tablespoon) of unsalted butter

Equipment

• floral foam or similar material, at least 4 cm (or 1½ in) thick
• wax paper
• 20 toothpicks, pointed at both ends
• small tweezers

The Method:

1. Wash and hull the strawberries, then drain and pat them dry.
2. Place the strawberries on a paper towel in a colander and refrigerate them for at least 30 minutes.
3. Cover a piece of stiff foam such as floral foam with a sheet of wax paper and secure it. I do this by taping it together on the underside. This will hold the strawberries in place after they are dipped in chocolate.
4. Place the foam on a flat tray to give it some rigidity.
5. Break the chocolate into small pieces and place it into a small saucepan.
6. Add the butter.
   
7. Place the saucepan over very low heat, e.g. either a larger pan containing hot water or a warming area of the stove top.
8. Stir as the chocolate and butter melt. On the warming element of my stove, the chocolate takes about 20 minutes to melt completely and I like to stir it every 2 to 3 minutes.
9. When the chocolate mixture is smooth and shiny, and its viscosity is similar to that of honey, remove it from the heat source.
10. Bring the chilled strawberries out of the refrigerator. 
11. Pick up a strawberry and insert a toothpick into it through the stem area, leaving at least 3 cm (or 1¼ in) sticking out.
    
12. Holding it by the toothpick, dip the strawberry in the melted chocolate or use a spoon to ladle the chocolate over the strawberry, leaving a small area free.
13. Allow excess chocolate to drain back into the pan.
14. Use tweezers to grasp the toothpick just below the base of the strawberry.
15. Press the toothpick through the wax paper and down into the foam base, using the index finger of your free hand to keep it vertical.
    

Sweet Truth Truffles

 

Menu Note:

• The ingredients and method below are very little different from George Duran's recipe on the Food Network. In particular, this version contains absolutely no sugar.

The Ingredients (for 24 truffles):

• 170 g (or 6 oz) of stevia-sweetened dark chocolate, preferably Coco Polo 70% cacao chocolate
• 7 g (or 1 tablespoon) of unsalted butter
• 170 g (or 6 oz) of chèvre, a creamy goat cheese
• stevia equivalent of 2 tablespoons of sugar
• a dash (or ⅛ teaspoon) of baking soda
• 2.5 ml (or ½ teaspoon) of vanilla extract
• zest of half a lemon
• cacao powder

The Method:

1. Place the chocolate and butter in a small sauce pan and melt them together, stirring constantly, over very low heat such as a warming coil or a larger pan of hot water.
2. When the melted chocolate is smooth with no lumps, remove it at once from the heat source and place it aside to cool slightly.
3. In a bowl, whisk the goat cheese with the stevia, baking soda, vanilla, and lemon zest until the mixture is light and fluffy.
4. Add the cooled but still melted chocolate and whisk again until the mixture is completely homogeneous.
   
5. Place the chocolate mixture into the refrigerator for 15 to 30 minutes, testing it occasionally for consistency, and remove it when it has become firm but not hardened. If the following step is difficult to execute, keep the bowl at room temperature until the mixture is again pliable. Do not try to melt it in any way.
6. Sift a thin layer of cacao powder onto a small plate.
7. Take about 1 tablespoon of chocolate mixture at a time, and roll it gently between your palms to form a ball.
8. Roll the ball in the cacao powder and tap it on the side of the plate to remove excess.
9. Place the truffles into a mini muffin pan or similar receptacle to keep them apart.
10. Refrigerate the truffles for at least 30 minutes before serving.
    
    
    
    
    
    
    

'Wild Spice' Lassi

Menu Note:

• This drink can function as a meal accompaniment (especially with spicy curry), a dessert, or an afternoon pick-me-up.

The Ingredients (for 4 servings):

• 475 ml (or 2 cups) of plain yogurt
• Stevia equivalent of 25 g (or 2 tablespoons) of sugar
• 5 ml (or 1 teaspoon) of rose water
• 10 drops of vanilla essence
• 0.7 g (or ⅛ teaspoon) of salt
• 0.5 g (or ¼ teaspoon) of cardamom powder
• 120 ml (or ½ cup) of milk
• 120 ml (or ½ cup) of iced water
• ice cubes

The Method:

1. Place all of the ingredients except the ice cubes into a blender and run on a high speed until they are thoroughly mixed.
2. If necessary, add more water a little at a time to thin out the lassi.
3. If you are preparing the lassi for drinking later, place the blender and its contents into the refrigerator until you are ready to serve.
4. Just before serving, add about 10 ice cubes into the blender and run on highest speed until the ice is reduced to slush and the top of the lassi is slightly frothy, then pour immediately into glasses.

Chocolate Chill

Menu Notes:

• This was a light and satisfying dessert to complete our Christmas dinner menu.
• When we ate leftover Chocolate Chill the following day it tasted better to me. I suggest making the puree about 24 hours before you intend to serve it, adding the nuts and berries at the last moment.

The Ingredients (for 4 to 6 servings):

• 105 g (or 1 cup) of cacao powder
• 75 g (or ⅓ cup) of unsalted butter
• stevia equivalent of 200 g (or 1 cup) of sugar
• 1 g (or ⅛ teaspoon) of baking soda
• 1 g (or ¼ teaspoon) of salt
• 3 medium avocados
• 60 g (or 2 oz) of macadamia nuts
• 100 g (or ¾ cup) of frozen blueberries

The Method:

1. Soften the butter or gently melt it over mild heat and add the cacao powder. Mix well to dissolve the cacao.
2. Add the stevia, baking soda, and salt and mix well again.
3. Allow this mixture to cool but not to solidify.
4. In a blender or food processor, puree the avocado with the cacao mixture until it is completely homogeneous.
5. Chill the blended mixture in the refrigerator for up to 36 hours.
6. At least half an hour (and up to two hours) before serving Chocolate Chill, heat an oven to 175°C (or 350°F) and toast the macadamia nuts for 5 min.
7. Chop the nuts into smaller pieces and place them in the refrigerator to cool.
8. Immediately before serving, mix the macadamia nuts and the frozen blueberries into the chocolate mixture.