Malteaser Cheesecake is a crowd pleaser and surprisingly easy to make. It is a great recipe to celebrate fun occasions like birthdays. The longest part of this recipe is chilling the dessert. I made it the day before serving and on the day of serving I popped it in the freezer for 2-3hrs and took it out of the freezer an hour before serving. With all that in mind, it is worth every single bite!
200g Digestive Biscuits
400g Maltesers (200g for the cheesecake mixture, 200g for decorating)
125g Unsalted Melted Butter
900g Philadelphia Light Cream Cheese
200ml Avonmore Sour Cream
200g Icing Sugar
100ml Avonmore Double Cream
Make from Scratch
The base: grease a 23 cm spring form pan, then crush the digestive biscuits until they resemble crumbs, melt butter and mix. Hand press the mixture into the pan, level it out and pop in the fridge to chill for 45-60 minutes.
The Cheesecake: pop cream cheese, sour cream, icing sugar in a bowl and combine until smooth.
Whip your double cream and stir whipped cream into the cream cheese, sour cream and icing sugar until smooth.
In a ziplock bag add 200g malteasers and crush them. Added crushed maltase’s to the cheesecake mixture.
Pour the cheesecake malteaser mixture on top of the digestive biscuit base. Pop in fridge overnight.
Pop into the freezer 3-4 hours before serving to allow it to set. Remove from fridge one hour before serving and decorate with 200g of semi crushed malteasers. Enjoy!
Recently, I was researching almond flour recipes and came across a recipe for Blondies. A Blondie is essentially a Blonde Brownie. The recipe I had found online called for ½ cup of coconut oil and 1 cup of sugar. According to myfitnesspal.com a ½ cup coconut = 960 calories and 1 cup of sugar = 720 calories. I challenged myself to re-create the recipe omitting the above and decreasing the overall calorie content whilst keeping the delicious gooey Blondie consistency and texture. Baking with almond flour creates a dense, moreish Blondie, as you can see from the image. Allow them to cool before cutting into bite size pieces, this allows the mixture to set and easier to cut.
The Blondie recipe I re-created used fruit puree as an alternative to coconut oil and natvia stevia as an alternative to sugar. This reduced calories per serving from 205 to 128, however, this is not a reason to over indulge. Moderation is key however; it can be hard to exercise this mindset when presented with these tasty creations. Below is the nutritional breakdown from myfitnesspal.com:
At the moment I am loving black beans in savoury and sweet formats. They are versatile little bundles and great in your lunch box or dessert. At the beginning of the week I make a black bean salad – 2 tins (rinsed), tbsp. apple cider vinegar, 1 tbsp. toasted sesame oil, 1 tamari sauce, tbsp. garlic & chilli flakes, lemon or lime juice, salt and pepper. Add avocado or roasted cube sweet potato to the mix to hit them macronutrients.
Today, I am writing about the sweet side of black beans and a creation called “Salted Caramel BB Brownie”.
To make these delectable BB brownies from scratch you will need to acquire the following:
2 tins Black Beans – ( rinse and dry) – I used Epicure brand from Lulu’s Hypermarket they have no added salt.
14-15 Dates (these are used to sweeten and added for caramel texture)
2 Tbsp. Instant Coffee
1 Tbsp. Almond Milk or milk of choice
1/4 cup Stevia
1/3 Cacao Powder
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt, will sprinkle more on top at the end.
2 Eggs ( use 2 Tbsp. flax or chia seed for egg substitute mixed with water prior to baking)
2 Tbsp. Rice Malt Syrup/Honey
add chopped nuts, raisin, orange peel, coconut nut, cherries for extra texture.
Make from Scratch
Preheat oven , 170 degrees , fan oven. 8×8 baking tray lined with greaseproof paper (handy stuff , saves on washing time in the kitchen).
Blitz black beans in food processor till smooth mixture. Add 2 eggs, stevia, cacao powder, baking soda, salt. Mix in processor until combined.
In separate bowl add 10 dates, 2 Tbsp. instant coffee, almond milk, rice malt syrup/honey – use hand blender to create a smoothie like texture, it will be thick. This is used to sweeten the brownie mix. Chop the remaining dates into small pieces add some to the bb brownie mix and leave some to sprinkle on top.
Pour the black bean brownie mix into a large mixing bowl followed by the date & coffee mixture. Combine and fold the mixture.
Pop into lined baking tray. Sprinkle dates and coarse sea salt flakes on top.
Allow to bake for 45 minutes. Remove and allow to cool. Drizzle honey or dark chocolate for richness on top at the end before devouring. Store in fridge once cool and if there is any leftover.
Enjoy with homemade protein ice-cream and peanut butter.
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch
The healthy “Knickerbocker Glory”, can be rustled up in minutes. Personally, I gulped it down post workout as I added Nua Naturals Rice Protein to the mix. Instead of the original recipe using ice-cream, I used frozen banana which gives a thick, creamy consistency. I have a stash of banana’s in the freezer , they are very handy for sweet treats and a good source of vitamin C, B6, potassium and fibre (Grotto, 2011). The red syrup is a blend of frozen raspberries and strawberries.
250 ml Koko Coconut Milk/Nut Milk/Dairy Milk/Coconut Water
1/2 Frozen Banana
1 Tbsp. Nua Naturals Rice Protein
1 Tsp. Honey ( you can add 1 Tbsp. if you prefer it sweeter)
1 Tbsp. Chia Seeds or Flax Seed
50 grams Frozen Raspberries or Strawberries or both
Defrost: raspberries and strawberries under the grill in a bowl , add 3-4 tbsp. water. Once defrosted , blitz with a hand blender to form a syrup like consistency.
Grab your tall glass: pour the raspberry and strawberry syrup into the bottom of your tall glass.
Blitz: coconut milk, frozen banana, nua naturals rice protein, honey and chia seeds – until smooth. Pour into tall glass with the raspberry and strawberry syrup.
Top with some granola and drink it or eat it with a long spoon.
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch
Eat the rainbow, don’t chase it x
Grotto. D, RD, LDN. (2001) 101 Foods that could save your life. Bantam Books. New York.
This week I ordered an organic vegetable box from Ripe it arrived full of delicious vegetables, all locally produced. Inside the box there was organic beetroot. I have always been curious to bake healthy buns using beetroot, so I gave it a whirl and the results were surprisingly very satisfying. So, don’t knock it till you bake it!
Aside from beetroot , I made my own applesauce to sweeten and to add moisture and keep it spongy. This allowed me to omit oil/fat, so these tasty little numbers are packed with vegetables, fruit and low in fat, yet still tasty. Beetroot is a nutrient dense food containing folate , vitamin C, fibre, potassium and low in calories. Its bright colour means it contains anti-oxidants. Apples are rich in fibre both soluble and insoluble. They contain phytochemicals which may play a role in fighting cancer and heart disease.
I frosted the buns with coconut cream, lemon and orange zest creating a sweet and tangy combination. The coconut cream frosting is basically a block of Biona coconut cream melted with added stevia/honey/maple syrup/coconut sugar, whatever your sweetener of choice is. It is a very simple and easy recipe to create in the kitchen.
1.5 cups Almond Flour
1/4 cup Coconut Flour
2 large Beetroots, grated (you will need to boil beforehand and peel)
2 Apples (applesauce)
2 Free Range Egg Whites
1 Whole Egg
1 Vanilla Pod
4 sachets of Stevia
1 tsp. Cinnamon
1/4 tsp. Baking Soda
Coconut Cream Frosting
1 block Biona Coconut Cream, melted
1.5 tbsp. Honey/Maple Syrup/Coconut Sugar
Preheat your oven to 170c. This can vary with ovens.
Beetroot: boil beforehand, will take up to one hour. They are ready when soft in the middle, poke with a fork to examine how tender they are. Peel and grate.
Applesauce: wash and chop apples, remove core. Pop in food processor and blitz until smooth consistency.
Combine: almond flour, coconut flour, grated beetroot, applesauce, eggs, vanilla, stevia, cinnamon and baking soda into a large bowl. Mix: well with a spoon until well combined. Spoon: into bun cases in the bun tray. Bake: for 30 minutes until cooked through. Remove: from the oven and allow to cool.
Once they are cooled, prepare the coconut frosting. Pop the block into a mixing bowl and melt over boiling water. Add sweetener and stir until well combined. Cover your buns in coconut cream and the zest of a lemon and orange.
Be sure to post pictures on instagram of your creations. Follow me @makeandbakefromscratch #makeandbakefromscratch
“The body is both a temple and a perfect machine. Our bodies have within them a healing potential, and we nourish this potential with the pure and simple foods found in nature”, Angela Lindvall.
Healthy eating does not have to be monotonous. There is a smorgasbord of food to experiment with in the kitchen to create healthy sweet treats. Staples in the my kitchen for sweet treats consist of desiccated coconut, ground almonds, goji berries, raisins, dates, cacao nibs and powder, different types of raw nuts and rice syrup. Today I made “Coconut & Almond Bliss Balls infused with Cashew Saffron Mlyk”. I could have left out the word “infused” but I thought it sounded more grand. I recently came across Essentially. Essentially is a raw juice company based in Dubai. They produce the Cashew Saffron Mlyk its contains cashew, water, agave nectar, coconut butter, vanilla, cardamom, cinnamon and sea salt. We are in the middle of Ramadan in Abu Dhabi and these bliss balls would be a great Iftar treat as they have great Arabian flavours.
Next time you are looking for a rich, chocolatey, fudgey, decadent treat, bake sweet potatoe chocolate brownies. They are a magnificent combination and you will find it hard not to eat the tray. I made a batch yesterday, needless to say there isn’t much left.
The recipe is gluten-free using a small amount of coconut flour. Coconut flour can be tricky as too much will dry out your baked goods. It is a good fibre source. Sweet potatoes are the star of this creation. They are a good source of vitamin A and Vitamin C. Orange sweet potatoes were used in this recipe. I used raw cacao powder or you can use cocoa powder. Woolworths sell a nice cocoa powder in the baking section. Other key ingredients include coconut sugar, coconut oil, eggs and baking powder.
In relation to coconut oil, I recently found great value at The Coconut Stand in the Fourways Farmers Market in Johannesburg. A 500ml tub of Extra Virgin Cold Pressed for R80 – it’s a real steal. He also sells beautiful brownies made from coconut flour and coconut chips, really worth a visit if you are in the area.
(Makes 9 brownies)
2 cups of Sweet Potatoe (boil the potatoes before using, peel and mash)
2 Free Range Eggs
2 tsp. Vanilla Powder
2 tsp. Cinnamon
½ cup Coconut Sugar
½ cup Extra Virgin Coconut Oil
½ tbsp. Baking soda
½ cup -1 cup Raw Cacao/Cocoa Powder (if you like 90% dark chocolate add 1 cup, if you like 70% add ½ cup)
3 tbsp. Coconut Flour
Boil sweet potatoes until soft, peel and mash.
In a mixing bowl pop sweet potatoes, eggs, vanilla, cinnamon, coconut sugar, coconut oil, baking soda, cacao powder and coconut flour. Stir all ingredients until they are combined.
Grease a square baking tray; pop in the oven 175 degrees for 25-30 minutes, they should be firm but gooey in the middle when baked.
Allow to cool, cut into squares.
Enjoy with your favourite beverage, fresh berries and a dollop of coyo or greek yogurt.
Be sure to post pictures on instagram of your creations. Follow me @makeandbakefromscratch #makeadbakefromscratch
Once the weekend hits, it is always nice to bake up some delectable treats to munch on. These muffins didn’t last too long in the fridge, they were gone by Sunday! This recipe is gluten-free, grain free, low sugar content, good fibre source and best of all homemade. When baking with coconut flour, remember to add sufficient liquid to keep it moist. I used eggs in the recipe but for a vegan recipe omit eggs and use flaxseed meal or chia seeds.
(makes 10 scrumptious muffins)
1 cup Almond Meal
½ cup Coconut Flour
2-3 Carrots, peeled & grated
¼ cup Desiccated Coconut
1 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Ginger Powder
1 tsp. Vanilla Powder/Essence
1 tbsp. Flaxseed Meal (optional – good source of fibre)
4 Free Range Eggs
¼ cup Extra Virgin Coconut Oil
¼ cup Coconut Sugar or sugar of choice
4-5 tbsp. Coconut Milk or milk of choice
*you can add chopped walnuts, pecans, chia seeds or dates if it tickles your fancy.
Preheat oven 180 degrees, bake for 30-35 minutes until golden brown. Grease muffin tray.
Peel & grate carrots.
Mix all dry ingredients in a bowl. Blend eggs, banana and coconut oil in a food processor or separate bowl and add to dry ingredients, stir and bind together. Gradually add the coconut milk or liquid until the consistency looks moist but not runny. Coconut flour can be very dry, so the liquid makes it moist.
Scoop muffin mixture into the tray, half fill the cup. I made 10 muffins from this mixture. The tray I have only holds 6, so I did two rounds in the oven. Allow to bake from 30-35 until golden brown.
Set aside allow to cool, if you can! I ate mine with slice banana and macadamia nut butter.
Be sure to post pictures on instagram of your creations. Follow me @makeandbakefromscratch #makeandbakefromscratch
“We all eat, and it would be a sad waste of opportunity to eat badly”, (Anna Thomas).
These delicious treats are extremely quick and easy to construct when that sweet tooth starts misbehaving. They are made of Medjool dates, raw cacao powder, peanut butter, unsweetened desiccated coconut, coconut milk, coconut oil. There is no added sugar but that is not a dispensation to eat the whole batch; balance is key.
The great thing about these raw truffles is you can add your favourite flavours, since Christmas is only around the corner I plan on making a batch with Christmas flavours like ginger, nutmeg, cinnamon and orange rind. Other flavours you could experiment are coffee, vanilla, hemp powder, baobab powder, maca, lucuma – the list is endless.
1 cup Desiccated Unsweetened Coconut
¼ cup Raw Cacao Powder
4-5 heaped Tbsp. Peanut Butter or any nut butter (unsweetened & unsalted)
2 Tbsp. Extra Virgin Coconut Oil
5-6 Medjool Dates, pitted & chopped
4-5 Tbsp. Coconut Milk or liquid of choice
1 Tsp. Cinnamon
I used Medjool dates, they need to be pitted and chopped. Add all ingredients except coconut milk to the food processor. Blitz, gradually add coconut milk. Once the mixture is well combined it is ready to roll.
Use a teaspoon measurement to scoop out the mixture, as you would with an ice cream scoop. Roll into beautiful raw truffle shapes.
In a large lunchbox add desiccated coconut to cover the truffles, roll each on around gently until fully covered – as you can see from image attached.
Pop into a large lunchbox and store in the fridge to chill for about an hour before devouring.
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch