BLACK FOREST GATEAU
Serves: 12 Prep: 20 mins Cook: 40 mins
Low Sugar
• 9 large eggs, at room temperature
• 200g (7oz) sweetener, eg stevia or Canderel
• 140g (5oz) plain flour
• 50g (1¾oz) cocoa powder
• ¼ tsp salt
• ¼ tsp ground cinnamon
• 2 tsp vanilla extract
• 60g (2oz) butter, melted and slightly cooled
• 3 tbsp kirsch, optional
For the filling:
• 500ml (18 fl oz) whipping cream
• 4 tsp sweetener, eg stevia
• 2 tsp vanilla extract
• 300g (11oz) tinned cherries, in juice, drained
• 2 tbsp cacao nibs, chopped
To decorate:
• 400g (14oz) tinned cherries in juice, drained
• 2 tbsp cacao nibs, chopped
1│For the sponges: Preheat the oven to 180°C/350°F/Gas 4. Grease and line three 20cm (8in) cake tins with greaseproof paper.
2│Beat the eggs in a large mixing bowl with an electric mixer until combined. Gradually beat in the sweetener and then continue to beat until the mixture is thick and pale (about 8 mins).
3│Whisk together the flour, cocoa powder, salt, and cinnamon into a separate bowl. Fold this mixture into the egg mixture in three additions until a batter forms.
4│Fold in the vanilla extract and melted, cooled butter. Divide the batter between the cake tins.
5│Bake for about 20-25 mins, until slightly risen and a skewer comes out clean from their centres. Move to wire racks to cool in their tins for 10 mins.
6│After cooling, turn the sponges out of their tins and let cool to room temperature. Sprinkle the kirsch over the sponges, if using, letting it soak in.
7│For the filling: In a large mixing bowl, whip the cream with the sweetener and vanilla extract until semi-stiff peaks form. Fold in the cherries and three-quarters of the cacao nibs, reserving a quarter for decoration.
8│Sit one sponge on a cake stand and cover with a third of the cream, spreading it out evenly with a spatula. Sit the second sponge on top and cover with more cream.
9│Sit the final sponge on top, pressing down gently to stick to the cream. Cover with the remaining cream.
10│To decorate: Top with cherries and remaining cacao nibs before serving.
Per serving 367cals, 28g fat (15g sat fat), 5g sugar, 0.4g salt
BERRY JAM WITH CHIA SEEDS
Serves: 8 Prep: 30 mins Cook: 30 mins
Low In Sugar And Calories, Gluten Free, Vegetarian
• 300g (11oz) raspberries, washed
• 150g (5oz) blackberries, washed
• 1 tbsp water
• 1 tsp lemon juice
• 1 tsp ground chia seeds
• 2 tbsp sweetener, eg stevia or Canderel
1│Combine the raspberries, blackberries and water in a heavy-based saucepan.
2│Cover with a lid and bring to the boil over a moderate heat. Once boiling, reduce to medium and cook for 15 mins, stirring from time to time to prevent sticking.
3│Stir in the lemon juice. Remove the pan from the heat and mash the fruit with a potato masher or fork.
4│Return to a mediumlow heat and cook at a gentle simmer until the jam reduces by about half, about 25-30 mins; stir frequently to prevent it catching on the base of the pan.
5│Remove from the heat and stir in the chia seeds and sweetener. Let the jam cool before transferring to a sterilised jar.
6│Seal well and store in the fridge until ready to serve.
Top Tip: If you can’t find fresh berries at this time of the year, use frozen ones
Per serving 22 cals, 0g fat (0g sat fat), 2.5g sugar, 0g salt
HOMEMADE GRANOLA WITH DATES AND PUMPKIN SEEDS
Serves: 8 Prep: 15 mins Cook: 30 mins
No Refined Sugar
• 140g (5oz) coconut oil, plus extra for greasing
• 325g (11oz) rolled oats
• 1 tsp ground cinnamon
• ¼ tsp salt
• 150g (5oz) pitted dates, roughly chopped
• 125g (4½oz) raisins
• 75g (2½oz) dried pineapple chunks
• 100g (3½oz) pumpkin seeds
• 3 tbsp sunflower seeds
• 2 tsp vanilla extract
1│Preheat the oven to 180°C/350°F/Gas Mark 6. Grease a large baking tray with some coconut oil.
2│Mix together the oats, cinnamon, salt, dates, raisins, pineapple chunks and seeds in a large mixing bowl.
3│In a small saucepan set over medium-low heat and melt the coconut oil with the vanilla extract. Once melted, stir into the oat mixture.
4│Spread the mixture across the baking tray. Bake for about 25-30 mins until golden and dry to the touch. Remove to a wire rack to cool and harden.
5│Once cool, break up into clusters and store in an airtight container before serving.
Per serving 558 cals, 29g fat (17g sat fat), 29g sugar, 2.5g salt
ORCHARD FLAPJACKS
Serves: 8 Prep: 10 mins Cook time: 30 mins
Low Sat Fat, Gluten Free (Use Gluten Free Oats)
• 100g (3½oz) rolled oats
• 100g (3½oz) jumbo oats
• 250ml (9 floz), 100 per cent fruit, apple and pear purée
• 2 tbsp white chia seeds
• 60g (2oz) smooth almond butter, melted
• 4 tbsp flaked almonds
1│Preheat the oven to 190°C/375°F/Gas Mark 5.
2│Grease and line the base and sides of a large rectangular baking tin with greaseproof paper.
3│Mix together all of the ingredients,¡ apart from the flaked almonds, in a mixing bowl. Tip the mixture into the prepared tin and press it into an even layer with the back of a tablespoon dipped in hot water.
4│Evenly scatter the flaked almonds on top, gently pressing them into the oat mixture.
5│Bake until firm to the touch and golden on top, about 25-30 mins.
6│Remove tin from the oven and place on a wire rack. Allow to cool in the tin, then turn out, slice and serve.
Per serving 238 cals, 12g fat (1g sat fat), 4g sugar, trace salt
NO BAKE LAYERED COFFEE CAKE
Serves: 8 Prep: 5 mins Cook: 25 mins plus 2½ hours chilling time
Low In Sugar, Vegan
• 175g (6oz) pitted dates, diced and divided
• 2 tbsp ground almonds
• 2 tsp desiccated coconut
• 3 tbsp cocoa powder, divided
• 3 tbsp cocoa butter, or cacao butter
• 160g (6oz) raw cashews
• 4 tbsp coconut cream, divided
• 3½ tbsp coconut oil, divided
• 3 tbsp freshly brewed espresso
• 2½ tsp granulated stevia
• 1 tsp vanilla extract
• 1 pinch salt
• 1 tsp coffee beans, alternatively use
• 1 tbsp cocoa nibs
1│Place a high-sided 10cm (4in) metal ring mould on a baking tray lined with greaseproof paper.
2│Combine half the dates with the ground almonds, desiccated coconut and ½ tbsp cocoa powder in a food processor.
3│Pulse until a rough dough forms. Turn out into the ring mould and press down evenly with the back of a tablespoon dipped in hot water to cover the base.
4│Melt the cocoa butter in a bain-marie set over a half-filled saucepan of gently simmering water. In the meantime, process 70g cashews in a food processor with 2 tbsp coconut cream and the remaining dates.
5│Stir the mixture into the melted cocoa butter until smooth. Spoon half on top of date base layer, spreading it out evenly. Cover and chill until needed. Turn out the remaining cashew mixture into a bowl and set aside.
6│Pulse the remaining cashews in a clean food processor with the remaining 2 tbsp coconut cream, 1½ tbsp cocoa powder, 2 tbsp coconut oil, espresso, 1 tsp stevia, vanilla extract, and salt until smooth.
7│Distribute half on top of second cake layer, spreading it out evenly. Chill for 15 mins.
8│After chilling, spoon the reserved cashew mixture from step 5 on top of the chilled layer, spreading out evenly, followed by the remaining cashew espresso layer from step 6.
9│Melt the remaining 1½ tbsp coconut oil in a small saucepan. Once melted, whisk in remaining 1 tbsp cocoa powder and 1½ tsp stevia until smooth.
10│Pour over the top of cake and garnish with coffee beans. Chill for 2 hours until cake is set. 11│When ready to serve, let the cake stand at room temperature for 10 mins before removing the ring mould and serving.
Per serving 311 cals, 26g fat (11g sat fat), 8g sugar, 0.14g salt
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