#Low Sugar Baking

[threewaysdivided]

Chocolate Sapote Pie

Hey 3WD, why are you making a vegan, gluten-free, no-processed-sugar dessert?  Well, you see, I have friends with many, many allergies and felt like a challenge.

This recipe is an experiment with Black Sapote (also called Chocolate Pudding Fruit) – a seasonal persimmon relative that’s high in Vitamin C and has a pudding-like flesh with mild chocolate and caramel notes.  While limited availability of Sapotes means it’s not as accessible as something like Chocolate Avocado Pie, it’s a fun thing to play with if you like poking around with the weird fruit section of produce markets (as a bonus, Black Sapotes were selling for $1-2 per fruit both times I visited).

Let's get cooking:

Kitchen equipment

Blender/food processor

Beaters (hand-crank or electric)

20cm (8 inch) springform cake tin

Baking/ Greaseproof paper

Fridge & Oven

Fine mesh sieve (or tea strainer)

Mixing bowls, spatula, knives, spoons etc.

Prep-time

Bench work: approx. 40 minutes

Oven time: approx. 30 minutes

Cooling time: approx. 2-3 hours (minimum)

Coconut cream chill time:  12 hours (minimum)*

*Coconut cream needs to be refrigerated for 12 hours in order to separate properly before whipping.  Put your cream in the fridge the night before.

Ingredients

Pie crust

300g (10.5 Oz) pecans

4 large medjool dates (seeds removed, roughly chopped)

1 tsp salt

4 tbsp (approx. 60g/ 2 Oz) margarine, melted

Filling

2 large, ripe Black Sapotes*

1/2 cup (125mL) cocoa powder

4 large medjool dates (seeds removed, roughly chopped)

1/2 tsp salt

1 tsp espresso powder

1 tsp vanilla extract

*Black Sapotes are ripe when the skin has darkened to a dull green-brown and the fruit is very soft to the touch (it will look and feel over-ripe).

Topping

One 400mL (13.5 Fl Oz) can high-quality full-fat coconut cream*

1/2 tsp salt

1 tsp vanilla extract

Approx. 80g (3 Oz) pecans, toasted** and crumbled

Cocoa powder for dusting

*Use a premium quality coconut cream – the difference in price is very small and cheaper creams may not separate properly, which will stop them from whipping up. **Toast pecans by baking in a preheated 140°C/248°F (fan forced) oven for 15-30 minutes until done to your liking. 

Instructions

Pie crust (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Line the base and sides of the spring form pan with baking paper.  (Try to minimise wrinkles/folds in the paper lining – this will make it easier to remove the crust later.)

Place chopped dates, pecans and salt into a blender.  Blend until the mixture has the texture of breadcrumbs/ almond meal.

Stream in melted margarine and blend until completely combined (crumbs should stick together when pressed)

Press mixture into a firm, even layer across the base and up the sides of the spring form tin, using clean hands or the back of a spoon to smooth down.

Bake for 10-12 minutes or until the crust begins to brown.  (Watch closely after the 8-minute mark to prevent burning).

Remove from oven. If the crust has puffed up, press back down using the back of a spoon. (Tip: use a toothpick or fork to gently pop any large air-pockets in the base.)

Cool on a wire rack or heat-safe cutting board until the crust reaches room temperature.

Filling (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Cut open the Black Sapotes.  Remove the seeds and scoop/scrape the flesh out with a spoon. (Note: because Black Sapote skin is very thin and soft when ripe, it cannot be traditionally peeled.)

Transfer one quarter of the fruit flesh to a blender, along with the chopped dates.  Process until completely smooth.

Transfer the sweetened sapote mixture into a bowl alongside the remaining sapote flesh.  Mix until completely combined (use your spoon or spatula to break down any lumps or fibers in the fruit flesh).

Fold in the cocoa powder, expresso powder, vanilla and salt until completely combined.  Taste for flavouring and adjust with more cocoa/vanilla/espresso/salt as desired.  (Note:  adding cocoa will increase the bitterness of the filling alongside the chocolate-y flavour.  This can be hard to counteract without adding sugar or blending in more dates so be careful how much you add at once.)

Transfer filling into your pre-prepared pecan crust.  Smooth the top with a spoon or spatula.

Bake for 20 minutes or until the filling is lightly firm to the touch.

Cool completely on a wire rack or heat-safe cutting board, then cover and transfer to the fridge until chilled through.

Cream Topping (Inspiration recipe)

Chill coconut cream for at least 12 hours.

Remove coconut cream from the fridge (Note:  DO NOT Shake).

Use a spoon to scoop out the thick cream that has risen to the top, leaving the watery parts behind.  (The more water is in your cream, the less firmly it will whip).  Transfer the thick cream to a bowl.  (Tip: have an extra jar of chilled cream on hand in case the cream yield from the first tin is low)

Add the vanilla and salt to the cream. Stir through, then taste test and adjust the vanilla/salt as needed. (Note: Like with plain dairy cream, this should taste more neutral than sweet).

Beat your cream, starting on a slow speed.  Gradually increase speed until whipped to thick, semi-stiff peaks. (Tip: if your cream is very soft to start with, try covering and chilling in the refrigerator to help it firm up.)

Remove the chilled sapote tart from the spring form pan. (Optional:  If the sides of your pecan crust are much taller than your filling, you can use a pair of clean, sharp kitchen scissors to trim it down.  Use a clean hand to shield the pie filling from any falling crust-crumbs).

Spoon the whipped cream onto the sapote filling, using the back of the spoon to make decorative swirls.  (Optional: use a piping bag with a decorative nozzle for a fancier top).

Sprinkle the cream with crumbled pecans.  Dust with cocoa powder using a fine sieve or tea-strainer.  (Note: Add the nuts first - otherwise the cocoa powder will prevent them from sticking to the cream, causing them to roll everywhere when the pie is cut).

Return to the fridge until the coconut cream is completely chilled.

Serve.

[fullcravings]

2-Ingredient Keto Chocolate Truffles

[buffetlicious]

While bringing mum around Bukit Canberra Hawker Centre to let her survey the stalls, I chanced upon Muffin Homme. Operated by a husband-and-wife team, they sell healthier muffin offerings with no artificial colouring or preservatives and are made with a low-sugar formula mixed with natural yogurt.

Attracted by the lovely aroma of the freshly baked goodies, I bought half a dozen Assorted Muffins (S$12.50) consisting of two each of Oreo Muffin (奥利奥) and Double Chocolate (双巧克力) with one each of Blueberry Streusel (蓝莓香酥) and Apple Crumble (苹果香酥). I asked the lady boss how many flavours they have, and she told me more than 10. In the morning, they will go through all the flavours and in afternoon, only the best sellers are made. I love the moist muffin without being overly sweet. And before I forget, any thing less than six pieces will cost S$2.30 each so most customers just choose to buy a box of 6s and you can mix and match with egg tarts too.

[ivorythistle]

𝙲𝚊𝚕𝚕 𝚖𝚎 𝚙𝚕𝚒𝚏𝚏𝚢!

- 𝚙𝚊𝚜𝚝 𝚊𝚌𝚌𝚘𝚞𝚗𝚝𝚜 𝚊𝚛𝚎 𝚋𝚊𝚢𝚜𝚢𝚒𝚕𝚕 𝚊𝚗𝚍 𝚋𝚊𝚢𝚜𝚒𝚕 (𝚊𝚕𝚕 𝚐𝚘𝚝 𝚝𝚎𝚛𝚖𝚒𝚗𝚊𝚝𝚎𝚍)

-"𝚍𝚒𝚎𝚝𝚒𝚗𝚐" 𝚠𝚒𝚗𝚔 𝚠𝚒𝚗𝚔

- 𝚕𝚋𝚜 𝚗𝚘𝚝 𝚔𝚐𝚜

- 𝚖𝚢 𝚊𝚌𝚌 𝚒𝚜𝚗𝚝 𝚜𝚝𝚛𝚒𝚌𝚝𝚕𝚢 𝚍𝚒𝚎𝚝𝚒𝚗𝚐!

[ariiii33]

I rlly rlly want to impress my teachers but i have no motavation so i just sit in my room rotting in my bed thinking about what their reactions would be instead of actually studying

[dianabakesbread]

P I N G Ü I N O S *Gluten free,low sugar. *Flours: Rice & Sago. *Marshmallow: Italian meringue with allulose. *Chocolate coating: Cacao 70%.

[tedsplaceusa]

Quick Bagels

Made with only 2 ingredients, high protein and great for a fast breakfast or snack Ingredients: 1 cup plain non-fat Greek yogurt 1 cup self-rising flour Optional Toppings: Everything bagel seasoning Sesame seeds Poppy seeds Instructions: 1 Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. 2 In a bowl, mix Greek yogurt and self-rising flour until a dough forms.…

[scoringeffects]

.

[tryslora]

This past weekend I started baking again, and I decided that hey, if any of these modified recipes are successful, I should share them.

And on Wordpress, which is what my professional writer site runs on, I can get a recipe plug-in to make it easier. SO. I have done this!

My goal is to start modifying old favorite recipes to be gluten free and lower in sugar so that I can enjoy them again. Some of them I probably won't post (mods of recipes that I developed that were never public to begin with). But modifications of publicly available recipes that work and don't taste like evil! I am THERE with the sharing.

This one was a classic prune cake that I used to love when I was a kid. So. Check it out if you're interested.

[ultimate-healing-blog]

Healthy Orange Crumb Bread: Easy Baking Recipe

Orange Crumb Bread Recipe On-line: #ChefBobs #OrangeCrumbBread #SugarFreeRecipes #HealthyBaking #CitrusFlavors #BreakfastTreats #HomemadeBread #WholesomeIngredients #GuiltFreeIndulgence #DeliciousSnacks #BakingAtHome #HealthyLiving #RecipeOfTheDay #FoodieApproved

Chef Bob’s Orange Crumb Bread (Sugar-Free) Chef Bob’s Orange Crumb Bread is a delightful and healthier alternative to traditional sweet breads, perfect for a breakfast treat or a delightful snack. Utilizing the natural sweetness of oranges and a blend of wholesome ingredients, this recipe offers a fresh citrus flavor without the added sugar. The crumb topping adds a wonderful texture and is sure…

[hle24]

Guilt-Free Cake Recipe with Raspberries and Coconut

Today is a special day – it’s my birthday! To celebrate, I wanted to create a cake that not only aligns with my values of health and wellness but also brings joy to my friends, family, and you, my dear readers. This is the healthiest cake – absolutely guilt-free, sugar-free, gluten-free, and oil-free – but don’t let those labels fool you. It’s bursting with flavor, naturally sweet, and so easy to…

[smartweightlosstip]

Craving Sweets on Keto? Here’s How to Satisfy Your Sweet Tooth Without Spiking Your Blood Sugar 🍯 Are you on a keto journey and craving something sweet? The struggle is real, but here's the good news: you can satisfy those cravings while staying in ketosis! With these natural, low-carb sugar substitutes, you won’t have to compromise on flavor. Let’s dive in! Top Keto-Friendly Sugar Alternatives: Stevia 🍃 – A zero-calorie, plant-derived sweetener that won’t spike blood sugar. Perfect for sweetening drinks and baked goods. Monk Fruit 🍈 – Naturally sweet and calorie-free. Its mild taste makes it ideal for keto desserts without the sugar rush! Erythritol 🍬 – This sugar alcohol is a popular choice for baking. It’s low-carb, low-calorie, and doesn’t affect blood sugar levels. Allulose 🍪 – A sugar-like substance that tastes just like sugar but with fewer carbs. Great for making keto-friendly treats! Follow us for more tips keto diet, keto snacks, sugar substitutes, keto-friendly sweets, stevia benefits, monk fruit for keto, erythritol baking, allulose low carb, keto desserts, blood sugar control, low carb lifestyle, keto sweeteners, sugar-free baking, keto hacks, keto journey, natural sweeteners, healthy desserts, keto sugar alternatives, sugar cravings solutions, stay in ketosis #KetoFriendly #KetoSweets #LowCarbLife #SugarSubstitutes #KetoTips #HealthyEating #KetoJourney #StayInKetosis #SugarFreeLiving #KetoDesserts #LowCarbSnacks #KetoHacks #BloodSugarControl #NaturalSweeteners #KetoLifestyle #HealthyChoices #CravingsSatisfied #GuiltFreeTreats #KetoInspiration #SweetOnKeto

[fullcravings]

Ultimate No-Bake Pumpkin Cheesecake Recipe (High Protein)

[low-carb-sweetener]

Skinii Sweetener: The Ultimate Sugar Substitute with Monk Fruit

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[dear-ao3]

so. as you may know it’s christmas eve. as you probably don’t know i am eastern european. and probably the only real tradition anyone holds onto is christmas eve. normally my great aunt does all the food and very begrudgingly sometimes lets everyone help make like. one thing.

well.

this year. the year of our lord two thousand and twenty four. she decided she was done cooking and it was up to everyone else.

so i got a phone call from my mom a few weeks ago being like hey so. you’re making the cake. got it? good.

the cake in question is a walnut cake. i was entrusted with my great aunts recipe about seven years ago. i’ve made it twice. the first time i fucked up the frosting quantity. the second time i fucked up the eggs. both times were passable at best and notably! my great aunt did not taste either of them.

and i have to make this cake. on christmas eve. it is dessert. for everyone. my extended family will all be eating the cake. the walnut cake. on christmas eve. even my great aunt.

so yesterday, december 23 if you are counting, i went on the annual Last Minute Christmas Food Shopping Trip with my father, watched him climb into the case to get his half and half like he does every year, and stressed about my cake as i made sure i had all of the ingredients.

then. we went to my great aunts house. where i was met with Trial Number 1: The Cognac

this cake has cognac in the frosting. not a big deal really. except for the fact that my mom hates that there is cognac in the frosting. (my mom is hell bent on making christmas eve dinner vaguely healthier. no one else agrees.) and i was to be making the cake in my moms house.

also important to note: we (as in my parents) do not own cognac. mostly because none of us drink.

so my great aunt is like oh i have to give you the cognac. cause she knows. i am baking the cake. the walnut cake. (my dad told her. he is a traitor). and i say okay. sure. this won’t be a problem at all.

so she gives me. a shot of cognac. and when i say a shot. i mean an Entirely Full Shot Glass of Three Hundred Dollar Cognac. in a jar. for the cake. the walnut cake. that i have to make.

upon bringing the cognac home my mom says no we’re not putting that in. the cognac sits on the counter in its jar. no one touches it.

then i was met with Trial Number 2: The Frosting.

this recipe requires a pound of chopped walnuts. first. i couldn’t even find the walnuts. my sister and i searched high and low and in every cabinet we could find but no nuts. i called my mom. and said mom where are the walnuts? and she said. “they’re in the nut bag behind the basement door.”

oh of course. how could i have missed the nut bag? a holiday bag full of bags of nuts that was half hidden by wrapping paper and also behind a door?

in any case. could i have used a food processor? absolutely. did i? no. half because i forgot and half because i didn’t want to accidentally grind the walnuts into a paste. so i enlisted the help of my younger sister to chop the walnuts By Hand while i embarked on the real devil: the frosting.

which remember. is supposed to have cognac.

so i cream my butter. i add my sugar. i’m careful not to over sugar. i taste it a million times. i add my coffee and my vanilla extract (instead of cognac. which is still sitting on the counter) and it was all going so well until. the butter rebelled.

now remember. one time when i made this. seven years ago. i made too little frosting. so i made more this time. and i thought i had all my conversions right but evidently i did not because suddenly there was too much liquid in my frosting and it split.

the frosting for the walnut cake that everyone was going to eat. on christmas eve. the very next day.

i felt like a contestant on great british bake-off getting smited by the tent.

so i did the logical thing and shoved the whole mess into the fridge hoping that it would sort itself out overnight.

then it was time to face Trial Number Three: The Cake Itself.

as i have said this cake is a walnut cake. the christmas eve walnut cake that has been at christmas eve longer than i have been alive. and it requires no less than ten egg whites. which i whipped and i added to my walnuts and shoved the whole thing into the oven in my two baking dishes.

only to discover no less than 40 minutes later that the batter in the pans was Not Even (despite my best efforts). so i cooked one longer than the other and hoped that i hadn’t monumentally fucked up the walnut cake. like i had the frosting. which was in the fridge. and i was ignoring.

which leads to Trial Number Four: The Egg Yolk Cake

see i had ten egg yolks. i didn’t know what to do with them. my mom said flush them. my dad said make a custard. i proposed making egg nog. my mom said she didn’t want it in the house cause it was too fattening (a blatantly incorrect statement. please, if you are reading this, go drink a glass of eggnog. or some other fun festive drink. food is for the soul.) so i produced a recipe for an egg yolk pound cake. i made it. i still don’t know if it came out good cause i haven’t tasted it. i hope it did. but that was not the point. the point is the walnut cake. the christmas eve walnut cake.

and the following morning i was met with Trial Number Five: The Frosting Part 2

first i threw my failed frosting back in the mixer and it immediately secreted a brackish combination of vanilla extract and coffee so i did the only thing i could. facetimed my dad and said “father there are problems abound.” and he gave me the fatherly advice of “make it again.”

and so i did.

with more correct measurements. still scared it would split at any second.

though it didn’t.

and i didn’t add the cognac.

maybe no one will be able to tell???

my mom said that if anyone asks the first batch of frosting failed and i had to toss it. this is technically true.

but i had frosting. i had two uneven cakes. and it was time for Trial Number Six: Decorating

decorating cakes is easily in my top ten least favorite activities. decorating the christmas eve walnut cake is easily in my top three least favorite activities. because i am terrible at decorating cakes. and also because it has a filling.

the filling is jam. and i once again made the wrong choice because i put the jam on first before the frosting. which to be fair is what the directions say. but as everyone knows, the directions in recipes you get from your eastern european great aunt are not the real directions. so now i had to smear butter cream. on top of jam. for the filling of the walnut cake. for christmas eve. that we would be eating in a few hours.

and we didn’t have a cake plate. we had a large dish.

i had to use my fingers. i had to use three spatulas. i got jam everywhere. but i did it. and as soon as i set the top cake on top of the filling i realized my monumental mistake: i was supposed to trim down the cakes.

so now they were uneven. and lopsided. and there was nothing i, a mere mortal tasked with the impossible task of making christmas eve walnut cake, could do about it.

so i continued to spread my frosting. which i had enough of. and tried and failed to not get jam everywhere.

in the end it was almost presentable. not great. slightly lopsided. and definitely not as nice as any of my great aunts cakes.

which left me with Trial Number 7: Chilling It

our fridge was being taken up by other important christmas eve things (though not as important as my cake. the walnut cake) so i had to put it in the car. which was fine because there is snow on the ground.

i covered my cake. the walnut cake. in tin foil and hoped i wouldn’t accidentally squish it. and then i went outside. i tried to steal my moms shoes to walk outside. she was not impressed.

“you know, saph,” she said. “some of the time you’re pretty great. the other half of the time you’re really weird.”

i could not agree more.

i put my cake on the trunk. prayed to the cake gods and went inside.

on the one hand if the cake is good, i will be stuck making walnut cake for christmas eve for the rest of my life. on the other hand, if it sucks i will never have to make another one.

Trial Number Eight: The Tasting still waits.

[sandra-hippologic]

Top Treats for all Horses in Clicker Training

Here are some ideas that never crossed my mind, but these are all tested on real horses and real clicker training. For all horses: healthy horses, but you an also find treats for laminitis/ EMS /IR horses, too.

Are you curious what other people use as reinforcers (food rewards) in their horse training? I asked around in my clicker community. Here are some ideas that never crossed my mind, but these are all tested on real horses and real clicker training. For all horses: healthy horses, but you an also find treats for laminitis/ EMS /IR horses, too. Personally, I like dry, chunky reinforcers that are…