September 11, 2014

Another yummy sugar free recipe for you today!  This time it is super healthy Coconut + Banana Cupcakes.  I have been working with a wonderful nutritionalist lately so I can get my kids back on track with their eating and this is one of her many great recipes.  There are really so many recipes to be found on the plethora of healthy eating, nutritional websites that are around.  I will do a post next week sharing some great sites I have found to help you source low or no sugar baking ideas.

My nutritionalist tells me these guys are perfect for breakfast but I think they also work perfectly on a party table as really it is all about presentation when it comes to food – prepare them in a pretty cupcake liner and place them on a cake stand and you have an instant party.  They are made with almond meal so make sure you check your guests for nut allergies.  A great replacement to use in your baking is coconut flour so be on the look out for delicious recipes using this as an ingredient.

This recipe is originally by Lee Holmes of Supercharged Food and shared with me by A Healthy View.  

The lovely cupcake wrappers & napkins can be found at Emiko Blue and the cake stand is the beautiful Les Desserts Round Skirted Pedestal you can find in my store here.

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Coconut & Banana Cupcakes
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 2 Cups almond meal
  2. 1/4 cup bicarb of soda
  3. 1 tsp baking powder
  4. 1 tbs arrowroot flour
  5. 3 eggs
  6. 3 ripe bananas mashed
  7. 3 tbs butter
  8. 3 tbs coconut milk
  9. 1 tbs rice malt syrup
  1. Preheat oven to 180 deg
  2. Place almond meal, bicarb, baking powder and arrowroot in a bowl and stir to combine
  3. In a separate bowl mix the eggs until pale and fluffy (I used an electric mixer). Add the mashed banana, butter, coconut milk and rice malt syrup to the eggs and combine
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Spoon batter into 12 cupcake liners
  6. Bake for 15 minutes or until set
Sweet Style

 Photography :: Leanne Ambrogio | Sweet Style

July 24, 2013

Gillian from Crumbs of Comfort is back today with her monthly gluten free baking instalment.

She has been working so hard on creating the perfect Cheesecake that tastes just amazing and is also perfect for those who are intolerant to gluten.  I know you are going to go crazy for this one so here is her great recipe.

 Gluten Free Cheesecake Recipe

125g melted butter
40g Gluten free SR flour
40g gluten free plain flour
40 g almond meal
100g brown sugar
85g desiccated coconut
40gcocoa, sifted

3 teaspoon gelatine
125ml water
250g cream cheese
165g sugar
1 tablespoon lemon juice
Zest of one lemon
300ml thickened cream
100g Cherries pitted

Preheat oven at 160*c fan forced
Sift flours and cocoa together. Mix through almond meal, sugar an coconut. Add butter; mix until combined. Press biscuit mixture evenly over base of a 20cm springform tin lined with baking paper.  place in oven bake for 20 minutes.  The base will look soft but will set as it cools.  Leave to cool completely before adding cheese mixture.

Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.  Alternatively you can dissolve it in the microwave in 30sec spurts

Beat cream cheese, sugar, zest and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.

Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture. Add cherries.

Pour cheese mixture onto crust and chill overnight or until set.

Remove cheesecake from fridge before serving to allow crust to relax.

Cherries can be fresh or tinned

Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.

March 20, 2013

Today I am sharing a fantastic gluten and nut free Easter Egg idea coutesy of GIllian at Crumbs of Comfort Cake Design

Gillian is a master at gluten free recipes and ideas after being diagnosed with Coeliac Disease a number of years ago.  She is well known for being able to help her customers celebrate special occasions while still cater for all known allergies in her baking.

This super cute idea uses Heritage nut free chocolate eggs available at Big W.  I can’t wait to give it a try this easter

Raspberry Easter Eggs

12 hollow easter eggs (with tops cut off)
2 cups fresh raspberries (or frozen, thawed)
½ cup sugar
1 tablespoon lemon juice
1 – 1 ½ teaspoons gelatin
¼ cup cold water
1 cup of cream

In a food processer, puree raspberries, and stir in sugar and lemon juice. In a small pan sprinkle gelatin over cold water and allow to stand for a minute. Stir over low heat until gelatin is dissolved, add raspberry mixture and take off heat. Refrigerate for an hour. Transfer raspberry mixture into a large bowl and beat until light and foamy. Gradually add cream and beat until thickened. Spoon or pipe mixture into chocolate eggs and refrigerate for 1-2 hours. Can be served with whipped cream, or on top of a meringue with some fresh raspberries.

To see more from Gillian visit her on Facebook here