April 8, 2019

Ingredients

Base

1 cup walnuts

1 cup almonds

4 dates

Good pinch Sea salt

Filling

The juice of 3 lemons

1 tsp lemon rind – grated

2 cups cashews soaked overnight or for a few hours

1 tablespoon Agave (or your favourite natural sweetener)

1 teaspoon turmeric

Pinch of sea salt

1/4 cup water (optional – thin out the filling a bit)

Meringue

4 egg whites

1 tablespoon Agave

Method:

Preheat oven on 100 degrees Celsius.

Place walnuts, almonds, dates and salt into food processor and blend until ground – transfer to bowl.

Place soaked cashews, lemon juice, lemon rind, agave, turmeric and salt into food processor and blend until smooth. This may take a bit of blending.

Whip up egg whites gradually adding in agave until egg whites form soft peaks.

On a piece of baking paper smooth out with a knife the meringue so it is about 1cm thick – bake in the oven until golden brown, turn oven off and leave it in the oven, let meringue crisp up.

Then assemble your Lemon Meringue Pie starting with the nutty base, followed by the lem...

October 15, 2018

It is apple season and the smell of crumble in the making is one of my favourite things about October! This recipe uses sweet dessert apples rather than tart Granny Smith apples, so no extra sugar needed for the filling. Get creative with variations, add a sprinkle of mixed berries for some “prettiness”, or combine apples and pears for a sweeter sensation. Serve warm with a dollop of Greek or coconut yoghurt.

For the topping:

75g oats

30g whole-wheat / gluten free / millet / spelt flour (coconut flour does not crumble that well)

25g chopped pecans

1 tsp ground cinnamon

2 tbsp pure maple syrup / agave syrup

25g unsalted butter / coconut butter melted

For the filling:

750g chopped red apple*

2 tbsp cornflour

1 ½ tsp ground cinnamon

⅛ tsp ground nutmeg

1. Preheat the oven to 180˚C, and grease an 8”-square pan.

2. To make the topping, combine the oats, pecans, flour, and cinnamon in a small bowl. Make a well in the centre and pour in the syrup and melted butter. Stir until fully incorporated.

3. For the...

August 22, 2018

Sometimes only cake will do! There is nothing like an afternoon cuppa with a slice of something delicious. If you find yourself scrounging for that something sweet try this delicious chocolate loaf. It also makes a great dinner party dessert served warm with fresh cream and berries. The protein from the eggs and almond flour balance out the banana and gives you a low sugar load treat. You should get about 12 slices from the loaf.

Prep Time          15 mins      Cook time    30 minutes

3 eggs

180g coconut oil

3 ripe bananas – choose small to medium size

200g ground almonds

2 tbsp. cacao powder

1 tsp. bicarbonate of soda

1 tsp. vanilla extract

Method:

Preheat the oven to 180°c/350°F/Gas Mark 4.

Melt the coconut oil in a saucepan and set aside to cool slightly.

Separate the eggs and beat the egg whites until thick and fluffy.

In another bowl mash the banana and mix with the remaining ingredients including the egg yolks and...

February 19, 2018

My family love this “guilt free” treat and I always keep chopped bananas in the freezer for an instant creation.  When ripe frozen bananas and cocoa powder are blended together you get a creamy scrumptious treat.

Ingredients:

(makes 4 ramekin servings)

2 medium bananas, chopped and frozen

1 tbsp cocoa powder or raw cacao

Method:

  1. Put the frozen chopped banana pieces in a food processor and pulse until smooth.

  2. When the mixture is smooth, add the cocoa powder and blend until well mixed.

  3. For a soft ice cream, serve immediately or for a firmer ice cream, transfer the blended mixture into a freezer container for at least an hour.

Serving options:

Sprinkle with crushed hazelnuts

Sprinkle with shredded coconut

Serve with berries

Decorate with fresh mint leaves

December 20, 2016

Treat yourself to this delicious guilt free stress busting chocolate mousse. Made with raw cacao which is also known as a super food due to it’s high levels of antioxidants. Rich in brain-boosting nutrients, including magnesium and tryptophan, cacao is a mood lifter!

Ingredients:

  • Two ripe avocados, halved and pitted

  • ½ cup unsweetened cacao powder

  • ¼ cup agave syrup

  • 2 tbs coconut oil

Method:
Blend the avocado flesh until smooth and creamy. Add the cacao powder, coconut oil and agave syrup and blend thoroughly. Chill in the fridge. Serve with fresh berries.

December 15, 2016

These pancakes are delicious and a family favourite. Here is the basic recipe with both sweet and savoury options. Enjoy!

Basic Pancake Ingredients, makes about 6 pancakes:


1 cup wholegrain oats blended into a flour consistency
1 cup wholegrain flour (whole-wheat/spelt/buckwheat)
1 teaspoon baking powder
1/2 teaspoon salt
2 cups unsweetened almond or soya milk
1 large egg white beaten

Method:


Mix all the dry ingredients together.
Add the milk and beaten egg white and stir until batter smooth and without lumps.
Heat a pancake pan, using a little coconut oil, or butter or sunflower oil, so that the batter does not stick.
Pour about a 1/4 cup batter onto the pan and once the pancake bubbles, use a spatula to help you flip it over.

Sweet options:
Strawberries
Serve with sliced strawberries, dollops of yoghurt or crème fraiche, and a drizzle of agave syrup.
Blueberry Sauce
Blend 2 cups fresh / frozen blueberries, 1 teaspoon lemon juice and 1/2 cup Greek yoghurt and blitz until smooth. Drizzle...

July 1, 2015

This healthy cake is delicious, pure indulgence and guilt free of course! The courgettes disappear into the cake, adding fibre and moisture, and no-one will know they are there. 

Ingredients:

  • 200g wholemeal flour / Soya flour for gluten free option

  • 100g xylitol

  • ½ tsp bicarbonate of soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 2 medium eggs

  • 180ml coconut oil

  • 170g 75% / 85% cocoa dark chocolate

  • 225g courgettes

  • 55g finely chopped almonds

Instructions:

  1. Preheat the oven to 180 degrees celcious

  2. Line a 20cm loose-bottomed cake tin with baking paper and grease the sides

  3. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl. Stir in the xylitol.

  4. In a separate bowl beat the eggs into the oil.

  5. Melt the chocolate.

  6. Grate the courgettes.

  7. Stir the eggs and oil into the dry ingredients, mix in the melted chocolate, courgettes and nuts.

  8. Pour the mixture into the prepared cake tin and bake for 25 –...

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Email address: 

marcelle@marcelledubruel.com

Skype: 

Marcelle Dubruel

Phone:

07710 234282

South West London based

Skype Consultations available