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Tag: Dessert Page 1 of 2

Chocolate truffle

Ingredients

  • 85 ml double cream
  • 2 x 100 gr bars dark chocolate (Lindt 70%)
  • 1 tsp vanilla powder
  • 4 – 6 tbsp cocoa powder

Steps

  1. Put the dark chocolate and double cream and vanilla powder in the pan heat very gently until melted.
  2. Pour in a silicone sheet pan or on a parchment paper  let chill completely for 30 – 60 min.
  3. Cut in pieces and dust with cocoa powder.
  4. Keep in fridge for 4 days or freeze up to 1 month.

Nutritional data

Sugary Waffles

~ 7 / 15 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

  • 6 eggs
  • 400 ml coconut cream
  • tbsp coconut nectar
  • 75 gr coconut flour
  • 2 tbsp Psyllium Husk
  • 1,5 baking powder
  • 1/4 vanilla powder
  • Coconut oil and brush to oil the wafer. 

12 eggs = 15 waffles 12 eggs, 800 ml coconut cream, 4 tbsp coconut nectar, 150 gr coconut flour, 4 tbsp Psyllium Husk, 3 tsp baking powder, 1/2 tsp vanilla powder

1/2 cup = 1 slot = 1 waffle

Steps

  1. Preheat the waffle maker select the color of the waffle you want let heat.
  2. Mix all the dry ingredient, Add the eggs and the cream
  3. Mix well let set for 5 mins, put in jug.  
  4. Put some coconut oil on the waffle maker with a brush. pour one cup of mix per waffle slot, close the waffle maker wait for the beep.
  5. Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
  6. Let all waffle cool down keep 4 day in fridge or frozen for up to 3 mon

Nutritional data

Quick chocolate mug cake

~ 1 Servings ~ Time 5 min  ~ Preheat oven 175C ~

Ingredients

  • 1 large egg
  • 1 tbsp coconut oil

  • 1 tbsp cocao powder

  • 2 tbsp coconut flour

  • 1 tsp coconut nectar

  • 1/2 tsp baking powder

  • 1/4 tsp cinnamon or vanilla

Steps

  1. Preheat the oven @ 175C.
  2. Crack the eggs into a bowl and beat them. add melted coconut oil and the coconut nectar, combine.

  3. Add cinnamon/vanilla, baking powder and cocoa powder, combine.

  4. Add coconut flour and mix well and pour in butered ramekins.

  5. Option : place the chocolate square in the middle of the ramekin.

  6. Cook 12 – 15 min at 175C. enjoy with coconut cream or vanilla wipped cream.

Nutritional data

Berries smoothie 2 ways

~ 1 Servings ~ Time 15 min ~

Ingredients first way (left one)

  • 200ml koko milk

  • 1/2 avocado (100gr)

  • 30 gr white egg powder
  • 1/2 cup frozen berries

  • 1 tbsp collagen powder

  • 1 to 3 tbsp of MCT oil
  • 1 tsp flax seed whole

  • 1/4 tsp vanilla powder

Steps

  1. Cut the avocado and Place all the ingredients in the mixer and mix till smooth. drink fresh.

Nutritional data

Ingredients alternative way (right one)

Steps

  1. Place all ingredients in a mixer, the unsweetened coconut milk being last.
  2. Mix everything
  3. Drink fresh

Nutritional Data

  • Carbohydrates:
  • Fat:
  • Protein:

Vanilla ice cream

~ 6 Servings ~ Time 30 min  ~ Freeze overnight ~

Ingredients

  • 6 large eggs
  • 1 tsp cream of tartar
  • 1 tbsp coconut nectar
  • 400 gr coconut cream or double cream.
  • 2 tsp vanilla powder

Steps

  1. Separate yolk from white, whisk the white eggs with the cream of tartar ’till firm.
  2. Mic the yolks with the coconut nectar and the vanilla powder.
  3. If you use double cream whip it, else mix the coconut cream with the yolks mix.
  4. Slowly fold the cream mix in the stiff whites.
  5. Place the mix in a mold and froze for at least 2 hours or overnight. Keep 3 month in the freezer.

Nutritional data

Hazelnut chocolate bar

~ 6 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 1 week in the fridge ~

Ingredients

  • 60 gr coconut oil

  • 60 gr hotel chocolat drops 70%

  • 60 gr hazelnut crushed

  • 50 gr cocoa powder

  • 25 gr coconut flour

  • 2 tbsp coconut nectar (30gr)

  • 2 eggs

  • 2 tbsp boiling water if too thick

Steps

  1. Preheat the oven @ 18oC.

  2. Mis the coconut flour cocoa powder and melt the coconut oil with the coconut nectar in a saucepan.

  3. Pour the eggs, coconut oil mix in the dry mix add water if too thick.

  4. Divide in 6 parts, for each add 10 gr of hazelnut crusched and 10 gr of chocolate drops, mix well.

  5. Place in mould and bake for 10/15 min at 180C. keep up 1 week in the fridge.

Nutritional data

Raspberry Balsamic jam

-A keto diet blog recipe –

This recipe is a literal interpretation of the Low-Carb recipe from the keto diet blog. You can find the original recipe here.

Ingredients :

  • 150gr Raspberries
  • 1 tbsp Balsamic vinegar
  • 1 tbsp coconut blossom nectar
  • 1 tbsp chia seeds

Steps :

  1. Place all the ingredients in a pan over medium heat, mash the raspberries ’till smooth, let slowly simmer ’till all the juices are released.
  2. Cook ’till the consistency is not runny, firm and uniform.
  3. Pour in a glasse container, close when hot (air tight). Store in the fridge up to 1 week.

Basic Chocolate mousse

Ingredients for 6 serving

  • 6 eggs
  • 200 gr Lindt 70% dark chocolate
  • 1 tsp cream of tartar

Steps

  1. Separate whites and yolks
  2. Melt the chocolate in a double boiler pan.
  3. Add cream of tartar to white and beat them stiff.
  4. incorporate some white into the yolks with a spatula.
  5. Slowly add the melted chocolate to the yolks.
  6. Add the yolks and chocolate mix the the whites, mix well.
  7. Pour in

Tools and time

  • Preparation time : 1/2 hour
  • Overnight to set

Nutritional data

Raspberries fool

~ 2-4 Servings ~ Time 3 h ~ 3 Days in the fridge ~

Ingredients

  • 300 gr heavy whipping cream

  • 150gr crème fraiche or sour cream

  • 150 gr fresh raspberries

  • 2 tbsp lemon juice

  • 1 tbsp coconut nectar

  • 1/2 tsp vanilla powder

Steps

  1. Clean the raspberries and keep 4 for topping

  2. Put the raspberries, coconut nectar, vanilla powder and lemon juice in a pan bring to boil and lower to simmer for 3 to 5 min until the berries are soft, set aside to cool completely.

  3. Pour the heavy whipping cream in a large bowl whisk to form peaks, gently fold through the sour cream

  4. swirl half of the cold raspberries mix juice in the cream mix real gently.

  5. Assemble a spoon of berries/cream in each 4 jars (or 2 for bigger serving) add a layer of the softened raspberries and juice repeat the process again and finally top with a fresh berries.

  6. Place 2h in the fridge to set up keep up to 3 days.

Nutritional data

Fluffy raspberries pancake

~ 3 Servings ~ Time 30 min  ~ Preheat oven 150C ~ 3 Days in the fridge ~

Ingredients

  • 2 large eggs

  • 120 gr raspberries fresh

  • 60 gr cream cheese

  • 1/2 tbsp coconut nectar

  • 1/4 tsp vanilla powder

Steps

  1. Preheat the oven @ 15oC.

  2. Separate yolks and whites.

  3. Whip stiff the white.

  4. Mix the yolk with the cream cheese vanilla powder and coconut nectar.

  5. Incorporate the white in the yolk mix.

  6. Pour in 3 tartelette dishes and add 40 gr of raspberries per dish.

  7. Cook 10 min at 150C or ‘till golden.

Nutritional data

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