I Quit Sugar for Life (49 page)

¼ cup (50 g) granulated stevia

big pinch of sea salt

Melt the coconut oil in a small saucepan over low heat then add the remaining ingredients, whisking well until the stevia is dissolved. Allow to cool slightly, then pour over
homemade sugar-free ice cream. Store in a covered container in the fridge and melt when you need to use it.

MAKES

2 large beetroots, scrubbed, washed and grated (I personally don’t bother peeling them)

2 eggs

½ teaspoon vanilla powder

1 teaspoon ground cinnamon

pinch of sea salt

1½ cups (150 g) almond meal

⅓
cup (40 g) raw cacao powder

4 tablespoons coconut oil or olive oil

4 tablespoons rice malt syrup

1 teaspoon baking powder

greek-style full-fat organic plain yoghurt, Cream Cheese Frosting (see below) or Whipped Coconut Cream (see
here
), to serve

Preheat the oven to 160°C (gas 3) and line a cupcake tin with 12 cupcake cases. Blend all the ingredients in a blender or using a stick blender to form a smooth batter,
then pour into the cupcake cases. Bake for 40 minutes or until a skewer comes out clean. Serve alone or topped with yoghurt, Cream Cheese Frosting or Whipped Coconut Cream.

MAKES
CUPS (375 G)
250 g Homemade Cream Cheese (see
here
, or you can use store-bought)

¼ cup (50 g) unsalted butter

4 tablespoons rice malt syrup or sugar-free icing mix

grated zest and juice of 1 lemon

Blend the cream cheese and butter in a blender or using a stick blender. Add the rest of the ingredients to blend, adding in extra lemon juice if it’s too thick.

MAKES

1 cup (115 g) gluten-free self-raising flour, plus extra for dusting

2 tablespoons granulated stevia

⅓
cup (40 g) raw cacao powder

75 g cold unsalted butter, diced

¼ cup (60 ml) milk

1 tablespoon rice malt syrup

FILLING

125 g Homemade Cream Cheese (see
here
), softened

25 g butter, softened

1 tablespoon rice malt syrup

½ teaspoon vanilla powder

Preheat the oven to 180°C (gas 4) and line a baking tray with baking paper. Combine the flour, stevia and cacao in a large bowl or food processor. Add the diced cold butter
and process or rub together using your fingertips until the mixture resembles fine breadcrumbs. Add the milk and syrup and mix to form a dough. Transfer to a lightly floured surface and knead for
another minute or so, until the dough is nice and smooth.

Flatten the dough and place between two sheets of non-stick baking paper. Using a rolling pin, roll the dough out until it’s about 4–5 mm thick. Cut out rounds and
transfer to the prepared baking tray. Reroll the scraps and repeat the process. Prick each biscuit with a fork a few times. Bake in preheated oven for 10 minutes then transfer to a wire rack to
cool.

To make the filling, whisk the cream cheese until light and creamy, then add the butter, rice malt syrup and vanilla powder and whisk until combined.

To assemble, place about 1 teaspoon of filling in the centre of half of the biscuits. Top with the remaining biscuits and squeeze together to push the filling to the edges.

Grown-up Variation:

Simply dissolve 2 teaspoons of instant coffee in the milk before adding to the crumb mix.