SUGAR-FREE RASPBERRY SORBET

Sweetened with bananas, this sugar-free raspberry sorbet is ready in minutes.

INGREDIENTS

• 6 cups (810g) frozen raspberries
• 3 overripe bananas, cut into 1cm pieces, frozen
• 60g fresh raspberries, roughly crushed

• METHOD

  • 1
    In 3 batches, whiz frozen raspberries and banana in a food processor until smooth. Transfer each batch to one large bowl, then stir through crushed raspberries. Spoon into a 1.25L (5 cup) container. Serve immediately.

Sugar-free Christmas berry cheesecake

Sugar-free Christmas berry cheesecake

Sun, santa and (usually) stacks of sugar... From honey-glazed hams to sugar-packed pavlovas, Christmas in Australia is often more naughty than nice. Giving fructose the flick doesn’t have to mean forgoing all the fun this festive season. Sarah Wilson from I Quit Sugar’s indulgent sugar-free cheesecake is your answer to healthy-but-festive this Christmas.

INGREDIENTS

Cake filling

• 750g cream cheese, at room temperature
• 2 tbs yoghurt or sour cream
• 1/4 cup (60ml) coconut cream
• 1/2 cup (175g) rice malt syrup
• 1 egg
• 1 tsp vanilla powder
• 1 cup frozen raspberries
• Extra raspberries and mint leaves, to decorate

Cake base

• 1 cup (150g) shelled pistachios or hazelnuts
• 1 cup (70g) shredded or 1 cup (90g) desiccated coconut
• 1 cup (100g) almond meal, or other nut meal
• 120g unsalted butter, softened

• METHOD

  • 1
    Preheat the oven to 160°C. Line the base and sides of a 23cm springform pan with baking paper.
  • 2
    For the cheesecake base, whiz the nuts in a food processor until semi-fine. Add the coconut, almond meal and butter and rub with your fingertips to make a dough. (The more you rub, the more you’ll release the oils in the nuts and achieve the right doughy consistency.) Add more butter if required. Press into the pan, covering the base and sides to an even thickness (about 5 mm). Bake for 5–8 minutes until starting to turn golden. Remove from the oven and allow to cool completely in the pan.
  • 3
    Meanwhile, place raspberries in a blender and slowly drizzle in enough water to make a puree. Transfer to a small saucepan and stir over medium heat until raspberries thicken to a syrup like consistency. Allow to cool.
  • 4
    Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in a large bowl using a wooden spoon. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking).
  • 5
    Spoon half the mixture into the cold base and smooth surface. Dot teaspoons of raspberry sauce over cheesecake surface. Using a skewer, swirl raspberry over cheesecake surface. Pour remaining cream cheese mixture over and smooth surface. Return to the oven for 20–30 minutes until the mixture pulls away from the base a little and the centre is custard-like (don’t overcook).
  • 6
    Place in the fridge for at least 2 hours to firm before serving. Decorate with extra raspberries and mint leaves. 
Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy.
  • 
    

GINGER AND SESAME BARS WITH PASSIONFRUIT TAHINI DRIZZLE

GINGER AND SESAME BARS WITH PASSIONFRUIT TAHINI DRIZZLE

These ginger and sesame bars have all the lovely spice of festive gingerbread, plus some. They’re also paleo, dairy- and gluten-free, and full of fibre.

MAKES

20

PREP TIME

-

COOK TIME

-

INGREDIENTS

17

DIFFICULTY

Capable Cook

INGREDIENTS

• 2 carrots, grated
• 1/2 cup (45g) LSA (lindseed, sunflower and almond meal)
• 1 tsp each ground cinnamon and ginger
• 1/2 tsp each ground cloves and nutmeg
• 2 eggs, lightly beaten
• 1/2 cup (180g) honey
• 1/2 cup (175g) ABC (almond, brazil and cashew) nut butter
• 2 tbs coconut oil
• 1 tsp vanilla extract
• Juice of 1/2 lemon
• 2 tsp freshly grated ginger
• 1/2 cups (180g) pecans, roughly chopped
• 1 cup white sesame seeds, toasted
• 1 cup (70g) shredded coconut

Passionfruit tahini drizzle

• 1/4 cup (70g) white tahini
• 2 tbs honey
• 4 passionfruit

• METHOD

  • 1
    Preheat oven to 180°C. Line a 18cm x 27cm baking pan with baking paper.
  • 2
    Combine carrot, pecan, sesame seeds, coconut, LSA and dried spices in a large bowl with a pinch of salt and ground black pepper. Stir through egg until combined.
  • 3
    Combine honey, nut butter, coconut oil, vanilla extract, lemon juice and fresh ginger in a small saucepan over low heat and cook, stirring, for 2 minutes or until smooth and combined.
  • 4
    Pour over dry ingredients and stir to combine. Transfer mixture to prepared pan and level the surface with a spatula.
  • 5
    Bake for 25 minutes or until set and caramelised around edges.
  • 6
    Cool to room temperature, then place in the fridge for 2 hours to firm up.
  • 7
    For the tahini drizzle, combine tahini and honey in a saucepan over low heat with 1/2 cup (125ml) water.
  • 8
    Cook, stirring, for 2 minutes or until smooth and melted. Remove from heat.
  • 9
    Halve passionfruit, then scoop flesh, seeds and juice into pan and stir to combine.
  • 10
    Cool slightly, then pour over bars and allow to set before serving.

RICOTTA CHEESECAKE WITH ROASTED BLUEBERRIES

Sugar Free

This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.

INGREDIENTS

• 250g cream cheese, softened
• 225ml maple syrup
• 2 eggs
• Finely grated zest of 1 orange, plus the juice of 2 oranges
• 1 tbs each cornflour and ground cinnamon
• 1kg fresh ricotta
• 1 vanilla bean, split, seeds scraped
• 2 x 125g punnets blueberries
• 1/2 cup (75g) roasted hazelnuts, chopped

• METHOD

  • 1
    Preheat oven to 180°C. Beat cream cheese and 1/2 cup (125ml) maple syrup with electric beaters on high speed for 5 minutes or until combined. Add eggs, orange zest, cornflour, cinnamon and ricotta, and beat for a further 5 minutes or until smooth and combined. Transfer to a 1.3L baking dish, then bake for 40 minutes or until golden and firm, but centre has a slight wobble. Cool, then chill for 3 hours.
  • 2
    Before serving, preheat oven to 180°C. Combine orange juice, vanilla pod and seeds and remaining 100ml maple syrup in a small pan over medium heat, stirring until reduced and thickened. Place blueberries in a baking dish and spoon over 2 tbs orange syrup, reserving remainder to serve. Roast for 12-15 minutes until berries start to burst. Cool for 5 minutes.
  • 3
    Top cheesecake with hazelnuts, blueberries and remaining orange syrup.

PALEO CHERRY RIPE

Only good things go into this guilt-free cherry ripe, one of our favourite chocolate bars

INGREDIENTS

• 21/2 cups (375g) dried cherries
• 100ml lemon juice
• 1/3 cup (115g) honey, plus 1 tbs extra
• 2/3 cup (165ml) coconut oil
• 1 cup (70g) shredded coconut
• 1 cup (100g) almond meal
• 3/4 cup (75g) cacao powder, plus extra to dust
• 1 cup (50g) coconut flakes, toasted
• 1/2 cup (70g) slivered almonds, toasted
• 1 tsp vanilla bean paste
• 30 fresh cherries, halved, pitted

• METHOD

  • 1
    Place dried cherries, lemon juice, 1/3 cup (115g) honey and 1/3 cup (80ml) coconut oil in a saucepan over low heat, stirring, for 5 minutes or until softened and melted.
  • 2
    Transfer to a food processor with shredded coconut, almond meal and 1/4 cup (25g) cacao, then whiz until combined.
  • 3
    Transfer to a large bowl and stir through coconut flakes and slivered almonds.
  • 4
    Grease and line a 21cm square baking pan with baking paper and press mixture into the pan. Cover with plastic wrap and freeze for 2 hours.
  • 5
    Heat the vanilla, extra 1 tbs honey, remaining 1/3 cup (80ml) coconut oil and 1/2 cup (50g) cacao in a small saucepan over low heat, stirring until a smooth icing.
  • 6
    Slice into 15 bars using a hot knife. Dip bars in the icing and garnish with fresh cherry halves.
  • 7
    Set aside for 15 minutes, then dust with extra cacao to serve.
  • 
    

Paleo Snickers bar

Paleo Snickers bar

HEALTHY SNICKERS

INGREDIENTS

• 2 tbs coconut oil
• 2 pitted Medjool dates
• 1/2 cup (50g) raw cacao
• 1 cup (90g) desiccated coconut
• 240ml rice malt syrup
• 400g can chickpeas, rinsed, drained
• 1/3 cup (95g) good-quality peanut butter with no added oil or sugar (we used Mayver’s)
• 2 tsp vanilla bean paste
• 11/2 cups (225g) roasted salted peanuts
• 40g unsalted butter
• 200g dark chocolate, chopped

• METHOD

  • 1
    Grease and line a 20cm square pan with baking paper. To make date base, melt 1 tbs coconut oil in a small saucepan over low heat. Add the dates and stir to warm through. Transfer to a food processor with cacao, desiccated coconut and 1 tbs rice malt syrup, and whiz until combined. Spread over base of pan and firmly pack using your hands. Chill until needed.
  • 2
    To make peanut butter filling, wipe clean food processor, then whiz the chickpeas, peanut butter, vanilla and 1/4 cup (60ml) rice malt syrup until thick and smooth. Spread over date base, smoothing surface with a spoon. Chill for 1 hour.
  • 3
    To make peanut caramel, place peanuts, butter and remaining 2/3 cup (160ml) rice malt syrup in a saucepan over low heat and stir until melted and combined. Cool slightly, then spread over peanut butter filling, pressing to create an even surface. Freeze for 1 hour to set.
  • 4
    Melt chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Cool slightly, then pour over peanut caramel, tilting pan to completely cover. Chill for 1 hour or until chocolate is set, then slice into bars and serve.
  • This take on Snickers will keep in an airtight container in the fridge for 1 week.

WAGON SLICE

WAGON SLICE

sugar Free

INGREDIENTS

• 180g almond meal
• 80g shredded coconut
• 100ml rice malt syrup
• 1 egg, lightly beaten
• 1 cup (250ml) coconut oil, melted, cooled
• 2 titanium-strength gelatine leaves
• 2 cups (500ml) coconut cream
• 2 cups (200g) raw cacao powder, plus 1 tsp extra to dust
• strawberry chia jam
• 250g strawberries, hulled, chopped
• 1/2 cup (125ml) rice malt syrup
• 1 tsp vanilla bean paste
• 1/4 cup (40g) white chia seeds

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line the base and sides of a 12cm x 22cm x 5cm-deep baking pan with baking paper.
  • 2
    To make the base, combine almond meal, shredded coconut, rice malt syrup, egg and 1/3 cup (80ml) coconut oil in a bowl, then press evenly into base of pan. Bake for 20 minutes or until light golden. Remove from oven and cool.
  • 3
    For the strawberry chia jam, place strawberries, malt syrup and vanilla in a saucepan over medium heat and cook for 10 minutes or until slightly broken down. Remove from heat and fold through the chia seeds. Set aside to cool completely, then spread over the biscuit base. Chill for 30 minutes to softly set.
  • 4
    Soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Heat the coconut cream in a saucepan over medium heat. Squeeze excess water from the gelatine and add to pan, stirring until melted and combined. Strain into a bowl and cool completely to room temperature. Stir, then pour over chia jam and chill for a further 3 hours or until firm and set.
  • 5
    Combine cacao and remaining 170g melted coconut oil in a bowl and stir until smooth. Using baking paper, gently remove slice from baking pan and place on a wire rack set over a tray. Pour cacao mixture evenly over the top, then working quickly before it sets, tilt rack from side to side slightly to allow cacao mixture to evenly coat the edges. Set aside at room temperature for 20 minutes to set.
  • 6
    Dust with extra cacao, then serve.