Címke: sugarfree

a featured flatlay image for this chocolate coffee sugarfree bundt cake

Christmas Coffee Bundt Cake With Dark Chocolate Cream & Freeze-dried Raspberries

If you are still missing the dessert part from your Christmas menu, this recipe is for you, Friend!

Everybody loves a good ol’ bundt cake at the holiday table.

This one has no added sugar.

Is made with whole-wheat flour.

And also infused with coffee!

Add some dark chocolate cream and freeze-dried raspberries to the equation and there you have it!

This delicious coffee bundt cake that is perfect as a Christmas dessert or for breakfast on Christmas morning. It will be a hit with your friends & family for sure!

backlit chocolate-coffee bundt cake with whole wheat flour and no added sugars
christmas coffee bundt cake with no added sugar and dark chocolate and freeze-dried raspberries on top

It’s so easy to make and is not your boring, crumbly bundt cake. Instead, it is moist and fluffy!

No one will be able to tell that this cake actually has no regular sugar in it and is also made with whole-wheat flour to maintain nutritional value.

a slice of sugarfree chocolate-coffee Christmas bundt cake

The lovely bitterness of dark chocolate cream & the tanginess of raspberries put the crown on top of this cake.

That chocolate cream though!

dark chocolate cream for the top of coffee bundt cake

As for the coffee-infusion, I listed regular espresso among the ingredients below, but I have tried making this cake with flavored coffee too and it’s so good! Try hazelnut or raspberry-dark chocolate for a gourmet kick.

I would really love your feedback on this recipe, so if you decide to make it, be sure to let me know in the comments or snap a pic and tag #allwithzest on Facebook or Instagram. 🙂

With love,

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Christmas Coffee Bundt Cake With Dark Chocolate Cream & Freeze-dried Raspberries

Prep time: 15 min
Baking: 45 min
Total: 60 min
Yield: one bundt cake

Ingredients:

For the bundt cake:

  • 4 large eggs
  • 3/4 cup/130 g erythritol
  • 1/3 cup/95 ml pure maple syrup
  • 5.3 oz/150 g grass-fed butter, cut to cubes
  • 6 fl. oz/150 ml organic coconut milk
  • 1 cup/250 ml espresso, cooled to room temperature
  • 4 cups/450 g whole-wheat flour
  • 20 g/1.5 tsp baking powder
  • pinch of pink Himalayan salt

For the topping:

  • 5.3 oz/150 g dark chocolate, at least 70% cacao content
  • 1/3 cup/80 ml heavy cream
  • A handful of freeze-dried raspberries

Instructions:

  1. Start preheating oven to 190 ℃ / 370 F.
  2. While the oven is heating, pop in butter in a small metal/glass bowl to melt it for a couple of minutes. (Alternatively, you can do this on the stove as well.)
  3. Grease & flour a large (11 cm tall) bundt cake pan.
  4. In a bowl, sift together flour, baking powder & add salt.
  5. In another bowl, beat together eggs, erythritol, maple syrup and the melted butter for a few minutes with an electric mixer until light and fluffy.
  6. Pour in espresso and coconut milk.
  7. Mix in dry ingredients slowly, in three parts, using a spatula now.
  8. Pour the mixture into your greased bundt cake pan and bake for 40-45 minutes or until a toothpick comes out clean.
  9. For the chocolate cream: start heating heavy cream in a pot over low heat and add chocolate to melt, stirring with a hand whisk.
  10. Once cooled to room temperature, spread it on top of your bundt cake and/or on your slices. Now sprinkle freeze-dried raspberries on top.
  11. Note: Make sure to keep your bundt cake in a cool place because of the heavy cream in your dark chocolate cream.
  12. Enjoy!
by Categories: dessert, Food, Recipes, Snacks, TélTags: , , , , , , 1 hozzászólás
lavender infused blackberries on top of panna cotta desserts

Levendulás-Szedres Panna Cotta Kókusztejjel

Kevés ételnek áll jól a levendula, de szederrel kombinálva nekem az egyik személyes kedvencem. 🙂

Zselatinnál is fontos, hogy olyat válasszunk, ami megfelelő, legeltetett állattartásból származik. Lentebb beillesztettem annak a terméknek a linkjét, amit én szoktam használni.

A hozzávalók között található vaníliás poreritritet úgy szoktam készíteni, hogy kávédarálóval porrá őrlöm az eritritet, és a sütés-főzéshez felhasznált, kikapart vanílarudakkal tárolom egy fedeles dobozban. Anyától tanultam, micsoda aroma!

lavender blackberry panna cotta with Greek yogurt served in a stemless wine glass
four glasses of lavender blackberry panna cotta with Greek yogurt

Ha elkészítitek ezt a panna cottát, ne felejtsétek el megmutatni, hogyan sikerült, az #allwithzest hashtag használatával, akár a Facebookon, akár Instagramon. 😉

Szeretettel,

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lavender blackberry Greek yogurt panna cotta cropped picture

Szedres-Levendulás Panna Cotta Kókusztejjel

Előkészületek: 5 perc
Főzés: 10 perc
Összesen: 15 perc

Hozzávalók (4 pohárhoz):

Panna cottához:

15 g tiszta forrásból származó zselatin
120 ml víz
¼ csésze eritrit
500 ml zsíros kókusztej
¼ csésze vaníliás poreritrit
1 ek. frissen facsart citromlé

Levendulás szederhez:

1 ek. vaj
1 tk. szárított levendulavirág
300 g feketeszeder (friss vagy fagyasztott)
1 ek. chia mag
2 ek. juharszirup vagy nyers méz

Elkészítés:

Panna cotta:

  1. Egy lábasba kimérünk 15 gramm zselatint, amihez hozzákeverünk ¼ csésze eritritet, majd felöntjük 120 ml vízzel.
  2. Folyamatos kevergetés mellett melegíteni kezdjük, amíg a zselatin és az eritrit teljesen fel nem oldódik a vízben, fontos, hogy ne forraljuk, csak melegítsük! Olvadás után félrehúzzuk a tűzről.
  3. Eközben egy nagyobb tálban a kókusztejet elkeverjük a vaníliás poreritrittel, majd végül a citromlevet is hozzáöntjük.
  4. Miután a zselatin kissé lehűlt, egy kézi habverővel folyamatosan kevergetve csomómentesre keverjük a kókusztejes egyveleggel.
  5. A panna cottát desszertpoharakba adagoljuk, majd legalább 2 órára, de akár egy éjszakára is hűtőbe tesszük, hogy megszilárduljon.

Levendulás szeder:

  1. A levendulás szederhez egy lábasban egy evőkanálnyi vajon megfuttatjuk a szárított levendulavirágot, vigyázat: mennyei illatok szabadulnak fel!
  2. Hozzáadjuk a feketeszedret, egy fakanállal összetörve a gyümölcsöt.
  3. A levét egy pici chia maggal sűrítjük, ami fontos omega-3 és kalcium forrásként is szolgál desszertünkben.
  4. Mézzel vagy juharsziruppal édesítjük, ízlés szerint. Kerüljük a túlzó hőkezelést, pár perc alatt kellően össze tudjuk főzni a szószt.
  5. Tálaláskor a szedret a megszilárdult panna cottára kanalazzuk. Jó étvágyat hozzá!
by Categories: Breakfast, dessert, Food, Magyar, Nyár, Recipes, Snacks, UncategorizedTags: , , , , , , , , , , Megjegyzés hozzáfűzése
sugarfree fig and plum crumble tart with autumnal spices

Autumnal Fig & Plum Whole Wheat Oat Crumble Tart

The season of autumn and rainy weather equals baking.

Although sweaty summer days do not stop me from turning on the oven either, I now especially feel the urge to bake something cosy and yummy with warm spices.

In case you share my views, here is a truly autumnal treat for you that is absolutely delicious, but so simple to make.

a rustic plate of plums, figs and spices to make a crumble tart
spicy fig and plum crumble tart with extra powdered erythritol sprinkled on top
crumble tart in the making and pouring hot cinnamon plums over the dough

Do not let yourself be limited to figs & plums only, though. It can be made with any fruit, really. I have made it with blackberries and peaches as well. So yum!

May I also say that there are actually only a few things in life that can compete with the smell of hot cinnamon plums. Heavenly!

If you make this recipe, be sure to show me your beautiful creations on Facebook or Instagram via the hashtag #allwithzest. 😉

With love,

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sugarfree fig and plum crumble tart with whole wheat flour

Autumnal Fig & Plum Whole Wheat Crumble Tart

Prep time: 15 min
Baking: 30 min
Total: 45 min
Yield: 12 slices

Ingredients:

For the filling:

  • 400 g / 14 ounces plums, washed & halved, pits removed
  • 2 figs, sliced
  • 1/4 cup agave nectar or maple syrup
  • 1/2 tsp cinnamon

For the crust & crumble:

  • 1 whole egg
  • 1/4 cup erythritol
  • 1/4 cup agave nectar or maple syrup
  • 1/2 cup coconut oil, melted
  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • pinch of pink Himalayan salt

Instructions:

  1. Preheat oven to 180 ℃ / 350 F and lightly grease a tart pan with solid coconut oil.
  2. In a medium pot, bring plums and your sweetener of choice to a simmer, add cinnamon and smell the wonder that is the combination of this spice and the warm, mashed fruit. 🙂 Cook for about 10 minutes over medium heat, stirring with a wooden spoon.
  3. For the crust & crumble, beat together egg, erythritol and agave/maple syrup with an electric mixer, until white and fluffy. Add in melted coconut oil that has cooled to room temperature. Beat again, until combined.
  4. In a bowl, stir together dry ingredients: whole wheat flour, the oats, cinnamon & baking powder and salt.
  5. Mix dry ingredients with wet ingredients, it should be a rather thick batter.
  6. Place two thirds of the batter into the tart pan and press it down firmly with your fingers to form the bottom crust.
  7. Pour over plum mixture from your pot and place sliced figs on top. Crumble the remaining one third of the batter on top.
  8. Bake for 30 minutes and let it cool to room temperature before slicing. Enjoy!
by Categories: dessert, Food, Recipes, Snacks, ŐszTags: , , , , , , , , 1 hozzászólás

Nutritious & Decadent Fudgy Beetroot Brownies

So you’re not the biggest beetroot fan in the universe?

Right.

I feel you.

This recipe, however, will make you forget that. Guaranteed.

three slices of my fudgy beetroot brownies dusted with beetroot powder

If you already like beetroots, you flippin’ rock btw! And you will love this recipe too.

I gotta be honest, I can probably count on one hand the number of ways that I enjoy consuming beets myself. Best way is definitely mixed with melted chocolate, though! Hidden in a cake, so you can’t even taste them. Because you can’t actually taste them in this recipe, I promise.

Packed with this iron-rich pink superfood, these brownies are a nutritious, refined sugar free, yet indulgent treat that even your veggie-phobic friends or kiddos will love!

a stack of amazingly rich and decadent beetroot brownies

I have been recipe testing these beauties for the past couple of weeks and I would like to say I am very happy with how they turned out. Been also reading up on tips & tricks on how to get the best possible brownies out of the oven and I applied those in the instructions below for your baking pleasure. 🙂

Look at these amazing (sugarfree!) dark chocolate chunks I got at my favorite package free store!

quality dark chocolate chunks from my favorite package free store

They are sweetened with erythritol and stevia and have over 80% cacao content. Just the best! I normally sweeten with erythritol when I bake, but too much of this sugar alcohol – especially in baked goodies – can result in a sort of cool and spicy flavor that many people seem to dislike. So I split the amount in this recipe and used a handful of dates as well.

These brownies can also be easily made glutenfree, if needed (see ingredients).

brownie batter in a baking dish with my All With Zest wooden spoon
slices of fudgy beetroot brownies dusted with beetroot powder

Important note to self: no matter how hard, you gotta WAIT until the brownies have completely cooled down.

I know, I know.

It did take me a massive amount of self-restriction to not shove my face into the brownies straight after I took them out of the oven.

But… A few hours in the fridge does actual wonders and gives you the fudgiest texture.

See what I mean?

amazing texture after a few hours in the fridge, so rich, fudgy and buttery

I love how powerful food is.

How we can form each recipe to our liking while still keeping nutritional value and even heal ourselves with what we eat.

That is probably what I love the most about cooking and baking.

This recipe is definitely more of an indulgence, but you are still doing your body a favor because:

A) chocolate = happiness hormones, antioxidants & magnesium
B) beetroots are great at detoxifying the liver, good for your skin and contain a good amount of iron
C) guilt-free ingredients come together to make a crowd-(in my case read: Husband)pleasing dessert that serves as an on-the-go snack too. We took about half our batch hiking with us to see some beautiful places!

I hope you try this recipe, and if you do, be sure to tag me on instagram via #allwithzest.

Indulge away! 🙂

With love,
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fudgy beetroot brownies again
Nutritious & decadent beetroot brownies

Prep time: 15 min
Cooking: 25 min
Total: 40 min
Yield: 24 brownies

Ingredients:

  • 200 g cooked beetroot
  • 200 g sugarfree dark chocolate (at least 80%)
  • 100 g grass-fed butter
  • 100 g coconut oil
  • 3 pasture raised eggs
  • 80 g erythritol
  • 65 g (1/2 cup) dates
  • 100 g (glutenfree) oat flour
  • 3 Tbs raw cacao powder
  • 1 tsp (glutenfree) baking powder
  • pinch of Himalayan pink salt
  • organic beetroot powder for dusting (optional)

Instructions:

1. Cut up and cook beetroot in water, adding just a little bit of Himalayan salt. Note: this might take up to an hour and a half, so you may want to do it in advance to save time. 🙂
2. Preheat your oven to 180 degrees Celsius/360F.
3. Melt together dark chocolate, butter and coconut oil in a metal bowl over a large pot of boiling water until they come to a beautiful, shiny liquid consistency. Set aside to cool down.
4. In a food processor puree cooked beets and process together dates with it as well.
5. Beat eggs together well with erythritol until pale and add dates & pureed beetroot to the mixture. Once the melted chocolate has cooled down, add that too.
6. In another bowl, sift together raw cacao powder, oat flour, baking powder and Himalayan salt and fold them into your wet ingredients.
7. Be sure not to overmix your batter as it will result in a gummy consistency, which we obviously do not want. I found that mixing with a wooden spoon/spatula is absolutely enough.
8. Transfer your batter to a baking dish (mine is about 17×25 cm) and pop in the oven for 25 minutes.
9. Do not bother with the toothpick test, just wait until the middle looks baked too. It usually rises a bit as well.
10. Once the brownies are out of the oven comes the hardest part: waiting (at least an hour) until they cool down. Trust me, it’s worth it. 😉 Once they are at least room temperature, slice and optionally dust some beetroot powder on top.
11. Enjoy!

by Categories: dessert, Food, Recipes, SnacksTags: , , , , , , , , 3 hozzászólás