Almond and lemon tea cake • Healthy cakes #6

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I simply love this almond and lemon tea cake. ❤️

It is super light, moist, aromatic and lemony.
The perfect cake to impress your guests for teatime!

My favourite combination is to have it topped with a dollop of cream or yogurt.
And served with an espresso or English tea, of course! YUM! 😍

  • 6 medium eggs (yolks separated from whites)
  • 1/3 cup (50g) of coconut sugar
  • 2 cups (200 grams) of almond flour
  • 1 lemon
  • 1/4 teaspoon of cinnamon
  • A pinch of salt
  1. Using a stand mixer beat egg yolks until you get a pale and fluffy cream.
  2. Transfer the mixture to a bowl and add almond flour, coconut sugar, lemon zests, juice from half lemon, and cinnamon.
  3. Now let’s combine everything very well using a spatula.
  4. Next, beat the egg whites with a pinch of salt until firm.
  5. Add them to the yolk mixture from the first step, a third at a time while stirring gently.
  6. Grease and flour (I used coconut flour) a cake tin, then pour the batter in. (I’m using a 21cm one here).
  7. Bake it at 180°C (356°F) for 30 minutes. ⏰
  8. IT’S DONE! 🎉

Tip: For a lower carb version, replace coconut sugar with an artificial sweetener of your choice.

I know it very well: if there is something that is really hard to replace on a diet is a delicious cake.

Luckily for us, healthy cakes are the perfect balance between indulgence and sticking to your diet. 🙂

Spinach and feta cheese pie • Low Carb Pies #1

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This spinach and feta cheese pie is perfect for those occasions where you need to make something in advance.

For me, it works great because I can freeze a few slices and have them on the days I’m super busy and can’t cook. (sad days, I know!)

It works great when served with a beautiful salad, for either lunch or dinner.
This recipe is also gluten free and nut free!

And you can use your creativity to make any type of filling you like. Super versatile!

  • 4 medium eggs
  • 1 cup (260g) of tahini (or almond butter)
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 80 grams of feta cheese
  • 250 grams of spinach, chopped
  • ½ medium onion, chopped
  • A drizzle of olive oil
  1. In a pan toss spinach and onions with a drizzle of olive oil until cooked. Reserve.
  2. Next, in a bowl mix together eggs, tahini, salt, and baking powder.
  3. Grease a cake tin with coconut oil and place a parchment paper on it. Then, pour half of this batter in. (here I’m using a 24cm square tin)
  4. Next, add a layer of that cooked spinach we made before and crumble some feta cheese on top of it.
  5. Finish by gently covering everything with the remaining batter.
  6. Preheat oven to 160°C (320°F) and bake it for 50 minutes or until golden brown. ⏰
  7. IT’S DONE! 🎉

Did you know?
Spinach is an excellent source of vitamins A and K, not to mention also rich in dietary fibre.

Crunchy chocolate and vanilla cookies | Healthy cookies #2

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This recipe for Crunchy chocolate and vanilla cookies is one of my favourites.

Why? Well, not only because these cookies are extremely delicious, but also because the recipe allows me to cut them into a variety of shapes.

Yes, you can use your favourite cookie cutters and be as creative as you possibly imagine.

They are also gluten free, nut free, dairy free, and low in sugars.
A perfect healthy cookie option for you and your family. 🙂

  • 1 egg
  • ½ cup of tahini
  • ½ cup of coconut flour
  • ½ cup of coconut sugar (or any sweetener you like)
  • ½ teaspoon of baking soda
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of vanilla extract
  • 1 tablespoon of cocoa powder
  • A pinch of salt
  1. Add all ingredients into a large bowl (except the cocoa powder) and gently work them together using your hands until you have a nice ball of dough. Remember to not overwork the dough, especially on a hot day; as you know, tahini can be a bit temperature sensitive, so we don’t want a greasy dough.
  2. Split the dough into two equal parts. Get one of them and mix in the cocoa powder.
  3. Let both balls of dough rest for 20 minutes. ⏰
  4. Now, make two long rolls with each one of the parts. Then, stick them together.
    Now you should have one side with vanilla flavour and the other with chocolate flavour.
  5. Place the roll between two sheets of baking paper and using a rolling pin carefully roll it out, until it’s about 0.5cm (1/4″) thick.
  6. Using a sharp knife, or cookie cutters, cut the cookies into your preferred shape (here I just went with rectangular ones).
  7. Place cookies on a baking tray covered with parchment paper. Pre-heat oven at 180C (356F) and bake them for 15 minutes. ⏰
  8. Let it cool down completely before using. This is important to ensure your cookies will be very crunchy and crispy.
  9. It’s DONE! 🎉

Tip: For a lower carb version, replace coconut sugar with an artificial sweetener of your choice.

Super rich flourless chocolate mud cake | Healthy cakes #5

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This super rich flourless chocolate mud cake is dedicated to all the chocoholics out there!

It is a dense cake, moist, low in sugars, made with quality and nutritive ingredients, and no flour!
The perfect treat to indulge yourself on a special occasion. 🍫

  • 200 grams of unsalted butter
  • 330 grams of 70% dark chocolate
  • ⅓ cup of coconut sugar
  • 2 tablespoons of vanilla extract
  • 6 eggs
  • ¼ cup of cocoa powder
  • A pinch of salt
  1. In a double boiler, melt dark chocolate and butter, stirring constantly.
  2. Then, transfer the mixture to a large bowl and add coconut sugar, salt, vanilla extract, 2 whole eggs, and 4 egg yolks (reserve egg whites for later). Mix until well combined.
  3. Next add cocoa powder, again mixing it well.
  4. In another bowl beat egg whites (those 4 we previously reserved) until firm.
  5. Finally, gently stir those beaten egg whites into the chocolate mixture trying to keep their air.
  6. Grease a 24cm cake tin with butter, then use some of the cocoa powder to “flour” it, making sure to coat all sides.
  7. Bake it at 180C (356F) for 50 minutes or until the cake’s centre is firm enough when you try to shake it a bit. ⏰
  8. Let it cool down completely on the counter, then refrigerate for at least 30 minutes before removing from the cake tin. ⏰
  9. It’s DONE! 🎉
    Dust it with cocoa powder and garnish with fresh strawberries to make it super Instragrammable. 😜

Tip: For a lower carb version, replace coconut sugar with an artificial sweetener of your choice.

As you know, a mud cake by definition is a dense cake, that doesn’t crumb when you cut it, and with melted chocolate.

Which means this recipe of chocolate mud cake simply ticks all the boxes! ✅

Tahini and seeds crackers | Low Carb Crackers #3

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Low Carb Crackers are my new addiction, every now and then I take my time in the kitchen to create a new variation.

This time I came up with a very good, gluten free, nut free, and dairy free, cracker recipe: tahini and seeds crackers.

As you’ll see from the recipe below, it’s super simple to make, just a matter of mixing all ingredients together in the same bowl.

  • 1/2 cup of tahini
  • 2 eggs
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of mixed seeds (I’m using chia, sunflower, and pumpkin seeds)
  1. In a large bowl whisk tahini, salt, baking soda, and eggs.
  2. Next, add your mix of seeds and using a spatula stir until well combined.
  3. Line a parchment paper on a baking tray and spread out the mixture over it.
  4. Preheat oven at 170C (340F) and bake it for 10 minutes. ⏰
  5. Then, take them out of the oven and carefully cut the crackers in the shape you like.
  6. Bring it back to the oven and bake it for more 10 minutes.
  7. It’s DONE! 🎉

If you follow my recipe as indicated, it will give you a total of 18 crackers, with 0.7 grams of net carbs each.

Tahini: unhulled or hulled?

A common question when cooking with tahini is: which one is better? Unhulled tahini or hulled tahini?

Taste-wise they tend to not differ that much, although some people might say unhulled is slightly more bitter than the hulled version.

However, unhulled tahini is much richer in calcium, due to the fact it was ground with the outer shell (as opposed to the hulled, where it is removed).

Despite this fact, hulled tahini is the more commonly found product.
If you really want unhulled, your best option is to go to a store that sells Middle Eastern produce and look for products labelled “sesame butter“.

Read more about the differences here.