November 26, 2018

A gluten free, low sugar, dairy free cake that is made without flour.  It gets its bulk from desiccated coconut, while the pear makes it wonderfully moist.  Coconut helps the thyroid and immune system, and although it is a rich in saturated fat, it is a type of fat that is used as energy rather than being stored as fat.  A winner all round.

Ingredients:

3 pears

250g desiccated unsweetened coconut

½ tsp baking powder (gluten free if necessary)

3 medium eggs

100g xylitol (or coconut sugar is a good alternative)

Method:

Preheat the oven to 180C / 350F

Cake version: Line a 20cm (8inch) cake tin with baking paper and grease the sides with a little oil or butter.

Cupcake version: Place cupcake cases into your muffin tin. The recipe makes 12 cupcakes.

Core the pears and puree them in a blender.

Mix the desiccated coconut and baking powder in a bowl and stir in the blended pears.

Beat and eggs and sugar in a mixing bowl until pale and creamy – the whisk should leave a trail when lifted out o...

October 31, 2018

You can also mix up the seasoning, curry or chilli powder is a nice addition or herbs are great too

1 cup water 
1/2 cup flaxseeds 
2 tbsp chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1 tsp fine sea salt
1/4 cup nutritional yeast
1 tsp onion or garlic powder

  1. Preheat oven to 180 degrees

  2. In a large bowl combine all seeds & seasonings. Add water and stir well. Allow mixture to stand for minimum of 30 mins until all the water has been absorbed.

  3. Spread the mixture onto a lined tray with a spatula. Make the mixture about 3mm thick.

  4. Score the mixture by cutting with a large knife to make a grid pattern to the size & shape you want your crackers. 

  5. Bake for 30 mins.

  6. Remove from oven and break into individual crackers & carefully turn them over. Bake for another 20 mins. For extra crunch allow them to completely cool in the oven before eating.

October 15, 2018

These tasty vegetable muffins are just the thing for packed lunches, on the go breakfasts or picnic meals. The Italian word ‘frittata’ derives from fritto, to fry, and most frittata recipes call for you to fry the vegetables first, but we skip that step in these to make the process quicker. Eggs are one of the only foods that contain naturally-occurring vitamin D - something that we in Britain are usually lacking! Recipe inspired by “Hemsley and Hemsley’s “The art of eating well”.

Ingredients – makes 12

8 eggs

2 large pinches of sea salt

Large pinch of black pepper

3 courgettes, roughly grated

Handful of veg – try chopped red pepper, fennel or peas

1 chopped onion or leek, or some spring onions or fresh chives

1 large garlic clove, finely diced

1tsp dried oregano and a small handful of fresh parsley

Large handful of grated hard cheese* (Cheddar, Gruyère or Parmesan)

*For a dairy free version use a hard goat cheese

Method

1. Preheat the oven to fan 190°C/Gas mark 6. Grease a muffin tray well with...

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...

June 13, 2018

The combination of sweet tomatoes and salty black olives goes deliciously well with fish. A quick and easy “one pot meal” which brings back memories of holiday warm summer nights. For a vegetarian option simply leave out the parma ham.

Prep Time       20 mins

Cook Time       30 mins

Red onion, cut into thin wedges

750g cherry tomatoes 

4 tbs Olive oil (non-virgin is best for cooking / odourless coconut oil)

6 x 125g pieces cod loin 

6 pieces Parma ham (optional)

18 green olives 

Flat-leaf parsley, chopped to serve

Method:

Heat the oven to 220˚C/fan 200˚C/.

Put the onions and tomatoes in a shallow roasting dish. Season then add 4 tbsp of olive oil and combine. Roast for 15 mins.

Wrap each piece of cod in a slice of Parma ham.

Add the olives to the roasting dish and sit the cod on top of the tomatoes.

Roast for a further 15 mins until the cod is cooked through and the Parma ham has crisped.

Scatter with parsley and serve with cauliflower rice or quinoa.

June 26, 2017

A firm favourite with my clients this delicious bread is a low carb, low sugar alternative which leaves you feeling satisfied. It is also great for freezing and toasting and the flax seeds and psyllium powder provide fibre for digestive health.

December 20, 2016

I grew up enjoying these muffins and have tweaked my grandmother’s recipe using a blend of wholegrain flours for slower releasing energy. They are really easy to make and you have the option to use gluten and dairy free ingredients. Oat bran is rich in beta-glucan, a soluble fibre which helps lower cholesterol and delays glucose absorption. Almonds contain vitamin E, fibre, protein and good fats.

Ingredients 

  • 1⁄2 mug Wholegrain spelt / wholegrain wheat / oat flour / soya flour (or combination works well)

  • 1⁄4 mug Oat bran

  • 1⁄4 mug Almond flour

  • 2 tsps baking powder

  • Good sprinkle of cayenne pepper, which brings out the cheese flavour and adds a little heat.

  • 1 mug grated cheddar cheese / hard goat cheese for dairy free option.

  • I mug unsweetened almond milk / unsweetened soya milk / dairy milk

Method

  1. Pre-heat the oven to 180 degrees Celsius and grease a 12 muffin tin.

  2. Place flour in a large mixing bowl. I use a typical coffee mug for measuring all th...

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