Lactosefree Cheese cake

Ingredients:

• Feeling:
• 500gr cashews (raw unsalted)
• 1 jello sheet (use agar agar for a vegan version)
• 125gr soy cream
• 150ml maple syrup
• Base:
• 1 package MilkFree Pettit beurre cookies (can use oreo without the filling, which are also milk free)
• 125gr room temperature soy-butter (for a more nut-lover experience use peanut butter instead)
• Topping:
• 200gr frozen red fruits
• 4 table spoons of sugar

Put the fruits in a pan with the sugar at medium high heat and keep moving it with a spoon so it doesn't caramelize and stick to the base. When the fruits have all but dissolved you have cooked it enough an it is time to let it rest and cool down.

Put the cookies in the blender and ground them until they are thin as thick bread flour. Add the butter and blend once more until uniform. Put this into the cheese-cake form and press it against the bottom until it is uniformly dense and thick.

Boil the cashews in water until soft (about 5 min), then remove the water and let them dry over a kitchen cloth.
Soak the jello sheet in warm soy-cream until it is ready to dissolve.
Put the cashews on a blender until you have a smooth dense paste.
Add the soy cream to the maple syrup and the cashews on a bowl and mix with a spoon.
Taste the paste to see if it agrees with your sweet-tooth, otherwise add some more syrup.
Drop this white silky mixture to the cheese-cake form over the cookie base.
Spread the sugar fruit topping on top, gently because the cashew mix is not yet tough.
Should be perfect after a few hours (>3h) on the fridge.

original recipe 

Sugarfree cacao-carob muffins

This recipe is so easy and it is always a struggle to find a nice healthy snack when you are in diet.
For those times of craving chocolate this is an amazing recipe.
These muffins have a strong dark chocolate flavor and the resins cut the bitterness with a sweet acidity.

Ingredients:

• 1 + 1/2 cups (190gr) flour
• 1 teaspoon backing powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup (60gr) cacao powder
• 1/2 cup (60gr) carob powder
• 1 cup (300gr) Greek yogurt
• 1/4 cup raisins
• 1/4 cup (85gr) honey
• 1/2 cup (120ml) milk
• 2 tablespoons maple syrup
• 2 large eggs

Recipe:
Pre-heat the oven to 180C.
Mix in a large bowl all ingredients with the help of a mixer.
Put in small muffin forms and into the oven for about 30min.

I am still trying to improve this recipe to make the muffins fluffier, if you have suggestions please add on the comments.

original recipe

Sugar-free Crepes

My diet is going great but some times I still dream of eating my favorites... so I keep testing on my original recipes and I must say, although these crepes are not as sweet as the original it worked just as well. As a filling, my family could use traditional marmalade on it while I used maple syrup or honey. There is not enough of syrup or stevia on the dough to actually change the flavor and that for me is the big win. Enjoy:

Dough:

• 275gr flour
• 7.5 dl milk
• 6 eggs
• 3 table spoons maple syrup
• 15gr stevia
• pinch of salt

Suggestions of sugar-free fillings:

• Strawberries
• Blue berries
• Honey with almonds
• Maple Syrup
• Banana with maple syrup

Put all ingredients in a blender and let it rest for about 10min.
Use a large non-stick frying pan (or a specialized electro) you spread butter on with the help of a kitchen paper.
Spread the dough and once holes start showing up it might be ready to flip. Use a spatula to check the down side, if it looks darker with crevices and dots it is ready to flip. This is what the downside should look like:

 The other side should cook until looking like this:

 Once it is done add the filling to one of the diagonals and fold it in two:

 Then roll it all the way so you get something like: