For your Valentine: Refined Sugar-Free Nutella and Chocolate Frosting on Cupcakes
I apologize for the lack of posts lately. I’ve been very busy! Besides working and taking a class for school online, I’ve been busy in the kitchen!
I’ve been testing recipes for Ricki of Diet, Dessert, and Dogs. She is creating a breakfast e-book: Top of the Morning: Breakfasts without Sugar, Gluten, Eggs or Dairy! Most of my pictures don’t turn out too great…so I only have one here that came out halfway decent! But that doesn’t mean her recipes are that way! No way! Some of my favorites have been the whole grain waffles (scroll down to see a picture with ice-cream a- top them!) I actually did try and make the ice-cream too but something went wrong in my freezer…and my ice-cream came out with a burnt-freezer taste! Definitely was my freezer and not the recipe though because I tasted it before and it tasted rich and creamy!
Ricki’s Fluffy Pancakes from her upcoming cookbook
Here are the fluffy pancakes from her e-book that I tried! And seriously, they were very fluffy! You can’t tell a whole lot from my poor photo, but they were. In fact, these are probably the best gluten-free pancakes I’ve ever had! (And not only that but they were sugar-free, dairy-free, and egg-free!…you couldn’t even tell!) I highly suggest her book! It’s got so many great breakfast recipes that are anti-candidia and just allergy in general friendly! (Disclosure: I do not have to recommend her book because I am testing recipes. I choose too because it is such a great book!)
Amy’s Perfect Bread…it rises high, looks beautiful, slices thin, tastes good, what more could you want?
Also, I made Amy’s Perfect Bread. And she’s right. It’s pretty close to perfect! It was probably the best gluten-free bread that I have made. I still haven’t found anything that I like as well as my store-bought Udi’s but if you’re going to make bread, this one would be a great one to try. I shared this with my friend who has celiac and her whole family enjoyed it (and they do not eat like us). Great work Amy!
The inside view of Amy’s Perfect Bread
I also made Kelly’s lasagna. Gluten-free, dairy-free, and sugar-free. Say what? Yes, dairy-free lasagna. And that’s with no processed fake cheese, either. The cheese even had the right texture! It was so good, I think it is better than regular lasagna! Thanks Kelly!
Kelly’s lasagna—a slice for you!
Kelly’s Chocolate Cupcakes with her frosting turned mine
And finally, I made Kelly’s Mini Chocolate Cupcakes Kabobs only I made them over to be regular cupcakes and no kabobs. And I started with her frosting as a base from my frosting and added and added until I was happy with it.
I think that these would make a sweet Valentine’s treat! And what Valentine’s Day be without chocolate! Happy Valentine’s Day!
Doesn’t that frosting just look “real?”
Chocolate Protein-Rich Frosting or Hazelnut-Free Nutella
Based on this recipe by Kelly, with lots of my own changes
This frosting is very good. It’s smooth and delicious just like frosting is supposed to be. And there is no “floury/starchy” taste that you find in lots of sugar-free frostings. This is good right after being made but seems to even improve it’s texture and spreadability once it has been in the fridge overnight. You can change up the butters to fit your tastes/allergies/what’s in your pantry. This has a slight “peanut-like” taste even though it doesn’t contain peanuts… I find that that happens with cashew butter. It can also be used like Nutella and I love to spread it on rice cakes!
1/2 c. cashew butter
1/4 c. almond butter
1/4 c. agave
pinch of salt
1 t. coconut flour (optional, I will probably omit next time as it gives it a texture—texture is gone though after being refrigerated for several hours)
1/4 c. + 2T almond milk
1/4 c. + 1 T. cocoa
1 t. vanilla
Directions: Mix the “butters’ together. Add salt and coconut flour and mix again. Add almond milk and cocoa and mix again. Pipe or spread onto cupcakes or other desserts or if using for Nutella, keep in a container in the fridge until needed.
Makes 1-1/4 c. which is way more than I needed for my cupcakes. Hence, the use on rice cakes!
*Note: For those who also would like to make Kelly’s mini cupcakes, I have two things to mention:
1. To make them into normal size cupcakes you need to bake them for about 30 minutes rather than 12. And you can use muffin liners since you’re not putting them on kabobs.
2. I loved these fresh or frozen. If frozen they are a little more like a brownie and fudgy in texture.
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