Category Archives: Dessert

Apples and Blackberries with an Almond Cookie dough Crumble

The flavour of freshly picked berries is the best.

We stayed in a cabin in the woods in Germany some time ago. A beautiful place with an amazing view over the forest. And when going for a hike, you could easily pick enough blackberries to bake a pie or crumble, like this one.

We sometimes skipped lunch all together and just ate crumble. Apples and Blackberries, such a wonderful combination, with a golden crispy Almond Cookie Dough crumble topping that will make your heart melt.

Serves about 6

Ingredients For the Filling;

2 Granny Smith apples, peeled and core removed, cut in medium dice
2 Jonagold apples, peeled and core removed, cut in medium dice
1 1/2 C Fresh Blackberries frozen, or use ready frozen ones
1/4 C Coconut blossom sugar
1 tsp. vanilla extract
2 tbsp. Flour

Ingredients for the Crumble;

1 1/2 C. Oat flour
1/2 C. regular spelt flour
1/4 C. cold Butter, cut in to small cubes
1/4 C. Almond butter
1/4 C. Coconut blossom sugar
1/4 C. Maple Syrup
1/4 tsp. cinnamon

Extra;

1 tbsp. butter for buttering the oven dish

Instructions:

Pre heat oven to 350° F

Place all the ingredients for the filling in a bowl and toss together gently try not to break the blackberries. Coat evenly with the flour.

Butter an 8×8″/ 20x20cm. oven dish lightly with the butter and place all the ingredients for the filling in it.

For the crumble; place all the ingredients in a bowl. Mix thru with a wooden spoon and then use your hands to form crumbs by rubbing your hands together. Place the crumble on top of the fruit.

Put the oven dish in the middle of the pre heated oven

Bake for about 45 minutes turning the dish half way, until the bubbly and golden on top.

Remove from oven and let cool to room temperature. Serve with whipped cream, crème fraîche or ice cream for an incredible dessert.

Enjoy

Myra Xo

No bake White Chocolate Cheese Cake with Raspberry Swirl.

16 Replies

Prep time: 20 min plus refrigeration

Makes 8 servings

I am very excited about this cheese cake, the only sugar it has is that of the 3 ounces of white chocolate. The base is healthy and the rest of the cheese cake too. But you really can’t tell, it is super smooth and silky. And no baking!

Ingredients Crust;

1 C. Oats
1/3 C. nuts, almonds, cashews, hazelnuts with no skins
10 medium medjool dates, stone removed
2 tbsp. Agave syrup
1 tbsp. Coconut oil
1 oz. white chocolate

Ingredients Filling;

7 oz. Cream Cheese, at room temperature
2 1/4 C. Greek Yoghurt 2 % fat, at room temperature
1/3 C. Xylitol or 2 tsp. Liquid stevia or sugar of choice
4 oz. white chocolate
6 Gelatine leafs (4.5″x3″) , (11.5 cm x 7.6 cm)

Ingredients Raspberry Swirl;

1 C. frozen raspberries
1 tbsp. Xylitol or 1/4 tsp. Liquid stevia or sugar of choice
1 tbsp. water
1 gelatine leaf (4.5″x3″) , (11.5 cm x 7.6 cm)

Method;

Start by making the bottom. In a food processor blend together the oats, medjool dates and nuts. Add the agave syrup and coconut oil until crumbly consistency.

Line an 8″/ 20cm. spring form with baking paper. You need to line the sides of the ring too.

Cut a long strip of baking paper. Oil spray the ring of your tin so the paper will stick easier.

Place the crumbly bottom mix in the bottom of your tin. Press firmly to cover the entire bottom. Place in the freezer. Meanwhile put one ounce of white chocolate in a microwave safe bowl and melt at 20 second intervals. White chocolate burns easily so be careful.

Remove the spring form from the freezer and spread with a thin layer of chocolate, this will act as a protection film to ensure that the crust does not get soggy. Place in the refrigerator.

Method for raspberry swirl;

Soak one gelatin leaf in cold water for five minutes.

In a saucepan over medium heat, place the raspberries, the xylitol or sugar of choice and the tablespoon of water.

Bring to a slow simmer and cook for about 4 to 5 minutes. Squeeze out the gelatin and add it to the raspberries. Mix it through and let it cool slightly before pureeing it in a blender. Set aside.

Method for the Cheese cake filling;

Soak 6 leafs of gelatine in a bowl of cold water for 5 minutes.

Melt the white chocolate in the microwave at 20 second intervals stirring each time.

Squeeze out the gelatine leafs and place them in a sauce pan over low heat with one or two tablespoons of water. Melt the gelatine.

In a bowl mix the cream cheese until smooth, add the yogurt a bit at a time. Mix well while adding the xylitol or sugar of choice. Add the gelatin, pouring it into the filling mix, stirring at the same time.

Mix the cheese cake filling into the melted white chocolate , one teaspoon at a time . This is a bit tricky so you have to mix fast and keep adding to form a smooth filling. Once you have about half a cup, add the rest of the cheese cake mix. Combine thoroughly.

Pour the half the cheese cake mix in the spring form on top of the crust. Pour half the raspberry sauce over the yogurt. Make swirls with a knife. Repeat with remaining filling and sauce.

Set in the refrigerator over night.

Enjoy

Myra Xo

Smoothies Galore

6 Replies

Since I post all my Smoothie Creations on Instagram on almost a daily bases, I thought I’d let you know about it and share some with you.

I am very passionate when it comes to making my healthy breakfast drinks, mostly smoothies and sometimes Smoothie Bowls. I try to make them as beautiful as I can and it has become a real sport for me.

I try to challenge myself to be as creative as I can be. Here are a few of my creations, they are tremendously beneficial to your health and will keep you full until lunch for sure.

Be sure to try at least one out, I’m telling you once you’re hooked, you’re hooked.

Green:Spinach-Banana-Flax, White:Banana-Protein-Oat and Purple:Raspberry-Banana, each layer with soy milk and Stevia (2 servings)

1. Blend 1 Cup Spinach, 1 banana, 1 tbsp Flax seeds with 1/2 – 1 cup milk of choice.

1. Blend 1 Banana, 2 tbsp Oats and 1 scoop vanilla protein with 1/2 – 1 cup milk of choice.

Blend 1 cup frozen Raspberries, 1 Banana and 1/2 – 1 cup milk of choice.

Add Stevia to each mixture to sweeten. Hold your jar or glass tilted and fill with the different layers.

Brown: Chocolate Chia Pudding-Stevia, Purple: Berries-Banana-Stevia-Soy milk, Pink: Raspberry-Banana-Pomegranite nice cream (1 serving)

1. Soak overnight 1/4 Cup Chia seeds & 1 -2 tsp. cocoa with 1 cup milk of choice.

1. Blend 1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Berries add 1/2 – 1 cup milk of choice.

Blend 1 cup frozen Raspberries, 1 Banana, 3 tbsp Poms seeds and 1/4 cup milk of choice.

Add Stevia to each mixture to sweeten. I have poured some melted chocolate over the rim of the jar and let it set in the fridge for half an hour.

White: Skyr yoghurt, or yoghurt of choice

Purple: Berries-Banana-Stevia-Soy milk, Pink: Raspberry-Banana-Soy milk

1. Blend 1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Berries and 1 cooked beet, add 1/2 – 1 cup milk of choice.

Blend 1 cup frozen Raspberries, 1 Banana, and 1/4 cup milk of choice.

Add Stevia to each mixture to sweeten.

Layer the yoghurt and the coloured smoothie layers like above.

White: Soy Yogurt, Purple: Blueberry-Flax-Banana-Protein-Soy Milk (2 servings)

Mix 1 cup Yogurt with some Stevia and divide between two cute bottles.

Blend 1 cup Blueberries, 1 banana, 1 tbsp Flax seeds, 1 scoop vanilla protein and some milk of choice. Pour over the Yogurt.

White: Coconut milk Chia pudding , Green: Spinach-Banana Soy Milk & Protein, Pink: Raspberry-Strawberry-Banana Smoothie (1 serving)

- Soak overnight 1/4 Cup Chia seeds & some Stevia with 1 cup coconut milk .

- Blend 1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Spinach add 1/2 – 1 cup milk of choice and some Stevia.

Blend 1/2 cup frozen Raspberries, 1/2 cup Strawberries, 1/2 Banana and 1/4 cup milk of choice with some Stevia.

Pear, Lemon, Banana, Stevia & Spinach with Almond milk (3 servings)

Blend 2 peeled pears (core removed), 2 tbsp. flax seeds, 1 1/2 cups spinach, 1 banana, juice of 1 lemon, stevia with 1 cup almond milk .

For daily posts please follow me on Instagram

www.instagram.com/thecookingspoonblog

P.S. Use any kind of milk you like and swap Spinach for Kale, Stevia for Xylitol etc…

…and always use cracked Flax seeds for better absorption.

Enjoy

Myra Xo

Orange Blossom Peach Tart, with a thin Vanilla Cheese cake layer.

10 Replies

A quick an easy tart, a thin layer of cheese cake covers the crispy puff pastry crust and is covered with juicy peaches before being baked to perfections.

INGREDIENTS:

8 squares of Puff Pastry, (12.5 oz/360 gr.)
4 large juicy Peaches
1/2 tsp. Orange blossom extract

Cheese cake layer:

1/2 C. Cream Cheese, at room temperature
1 large egg at room temperature,
1/2 tsp. pure vanilla extract
1 1/2 Tbsp. sugar

Glaze:

1 tbsp. Honey
1 tsp. warm water

plus;

1 egg beaten for brushing puff pastry
1 tbsp. sugar for sprinkling over border.

INSTRUCTIONS:

Pre heat oven to 425 ° F/ 220° C with a baking sheet in the oven to heat up. Pre heating the baking tray ensures a crispy golden tart bottom.

Peel the peaches, cut in half and remove the stone. Lay them with the flat side down and cut into slices lengthwise.

Put them into a bowl and add the Orange blossom extract. Leave to marinate while you prepare the puff pastry.

Lay out a piece of baking parchment and place 6 squares of puff pastry on it in a rectangular shape. The slices overlapping each other a little bit, press them together with your index finger. The rectangle should be about 14″x 9″.

In a small bowl beat 1 egg and brush the border with a pastry brush.

Cut the remaining 2 squares into strips and place them around the rectangle to form a border pressing very gently so it sticks to the beaten egg. It should have a “picture frame” shape.

In a bowl beat the cream cheese until smooth and add the beaten egg, vanilla and sugar. Mix well. Spread evenly over the puff pastry without covering the border. Now place the peaches over the cheese cake layer in three rows going down lengthwise. Brush the top of the border with the remaining beaten egg. Sprinkle the border with remaining sugar.

Place the peach tart with the parchment paper on top of the baking sheet in the oven. Lower the temperature to 360 °F/ 180° C. Bake for 40-45 minutes turning half way.

Remove from the oven. Mix the glaze and brush over the peaches. Cut in to squares, and serve as is or with whipped cream or maybe some vanilla ice cream.

Enjoy

Myra Xo