10 low-fructose desserts you have to try…

The internet really is an amazing thing. I remember doing school projects in the 1990s & using my Grandparents’ encyclopaedias for information! Now we have information at our fingertips (some of it helpful, other not so much).

I love finding recipes online – there are some seriously talented people out there creating some amazing dishes…..before you get your knickers in a knot & see maple syrup in some recipesall sweeteners can be substituted with low-fructose sweeteners like rice malt syrup or stevia.

1. Warm pumpkin & coconut muffins – by the über gorgeous Green Kitchen Stories http://www.greenkitchenstories.com/warm-pumpkin-coconut-muffins/

2. Beet, raspberry & vanilla bowl by My New Roots https://www.mynewroots.org/site/2015/11/beet-raspbery-and-vanilla-smoothie-bowl/

3. Raw low fructose mocha cake by the bubbly Merrymaker Sisters who I’ve been following for a few years & loooove their recipes http://themerrymakersisters.com/raw-low-fructose-mocha-cake/

4. Chocolate raspberry muffins by Teresa Cutter aka The Healthy Chef https://www.thehealthychef.com/2013/03/chocolate-raspberry-muffins/

5. Hazelnut chocolate cookies by Alex Stuart of Low Tox Life https://www.lowtoxlife.com/hazelnut-chocolate-cookie-recipe/

6. Pureharvest’s gluten-free Orange polenta cake https://pureharvest.com.au/recipes/glutenfreeorangepolentacake/

7. I Quit Sugar’s Berry swirl cheesecake https://iquitsugar.com/recipe/christmas-berry-swirl-cheesecake/

8. Food Matters’ raw Oreo recipe. So easy & SO delicious http://www.foodmatters.com/recipe/homemade-with-love-oreo-cookies-recipe

9. Lee from Supercharged Food’s quinoa trifle http://www.superchargedfood.com/blog/autumn/layered-quinoa-trifle-and-christmas-day-recipes/

10. The beautiful Jacqueline from Brown Paper Bag always has the most delicious recipes so it was hard to choose one but who could go past a Sweet potato brownie http://thebrownpaperbag.com.au/recipes/sweet-potato-brownies-2/

banana coconut choc peanut butter smoothie

Well hey, it’s Friday here in Australia & with a forecast of 29 degrees & torturous humidity in our second week of Autumn, there’s no better excuse for a smoothie.

This one is vegan, gluten-free, dairy-free, no cane sugar, no soy, no preservatives, no grains, but plenty of good fats, naturally occuring sugars (banana) & protein.

INGREDIENTS
Remainder of a jar of certified organic Mayver’s peanut butter & coconut (or plain peanut butter is also fine). I estimated there was abour 1/4 cup or less in the jar
2 bananas, frozen overnight
1/4 cup coconut milk, frozen overnight
2 tablespoons chia seeds, soaked in 1/4 cup water
1/4 cup coconut oil
4 tablespoons cacao
**optional: 1 teaspoon vanilla & 1 teaspoon cinnamon. I add these 2 ingredients to almost everything!

Substitutes: if you’re anything like me, you see a recipe & you need to make it. now. But then you check your pantry…..chia seeds are purely a nutritional boost & won’t affect the smoothie. No coconut milk? Just add a little extra banana. No peanut butter? Almond butter would also be delicious in this combination.

METHOD
1. Soak the chia seeds in water, stir occasionally. They should be done in 5 minutes
2. While chia seeds are soaking, scoop about half of the remaining PB out of the jar (this will go on top at the end). Set aside in a little bowl.
2. On a low heat in a small saucepan, combine the cacao & coconut oil – this stuff is awesome, when poured on the (frozen) smoothie, it goes hard almost immediately like a healthy ice-magic.
3. Blend bananas, coconut milk, chia mix, vanilla & cinnamon (if using)
4. Pour frozen mixture into the jar. Top with remaining peanut butter, then slowly drizzle over the chocolate mix. You may have some remaining which can be frozen in moulds
5. Eat. immediately. Probably best to share it.

I love your feedback – let me know what you think of this recipe. Shall I create more like it?
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