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5 Minute Sugar-free Choc Pudding

 

Sugar Free Chocolate Cookies

FOR THE COOKIES
250g butter
200g raisins
1 banana – mashed
2 eggs
500g flour
6 dried apple rings (optional)
4 teaspoons cocoa
Vanilla extract or other flavouring according to your tastes (optional)

FOR THE ICICNG
1x 179g jar of cashew butter
(I use Meridian from Holland & Barrett – here’s the product details)
50 – 100g sultanas or raisins
3 teaspoons cocoa
A few tablespoons dessicated coconut (optional)

To make the cookies
1. Put the oven on at 180 – 200 degrees, or whatever temp cakes cook best at for you (all ovens are different).If you have a coffee grinder, use this to mash the raisins into a rough pulp – so it looks like the contents of a mince pie ( I have to put a few in a time – a bit time consuming). If you don’t have a grinder, you could experiment with replacing the raisins with more mashed bananas.

2. Melt the butter in a pan.

3. Add the pulped raisins (or bananas).

4. Beat the eggs and add to thw mixture, then fold in the flour and cocoa and mashed banana and flavouring if desired.

5. It should be a nice doughy consistency – if not, add a little hot water or more flour, depending on if you need more liquid or flour

6. Chop up the apple rings into the smallest pieces you can manage and add them if desired.

7. Bake for about 15 mins. Give the cookies time to cool before making the icinng.

To make the icing
1. Grind up the raisins/sultanas as explained for step 1 of the cookies.

2. Put the cashew butter in a pan on a medium heat. Add about half of the raisins/sultanas and all the cocoa. You may want to add a bit of hot water if it looks too stiff.

3. When it’s all melted, taste the mixture. If it doesn’t taste sweet enough, add more raisins. When I made this icing, I just put 100g sultanas straight in and the icing was too sweet for me. It’s really important to play around and find the right proportions for you with all of these recipes.

4. Ice the cookies and sprinkle the dessicated coconut on top. Be aware that this icing does not go smooth and hard like traditional icing – so if you are putting some in a bag, I would wrap each cookie individually in tissue paper to stop the icicng sticking to the other cakes.

Of course you can just make the cookies without the icing, which – having made both kinds, is my personal preference.

5. ENJOY 🙂

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