Fructose Free! Salted Popcorn Brownie Sundae with Almond Toffee

While my husband and I were doing the I Quit Sugar 8 Week Program, I kept seeing salted caramel popcorn sundaes, EVERYWHERE. They seem to be the dessert of the moment. I wanted one. I promised myself that once the program was finished, I would get one.

But as the program progressed and I adjusted to life with minimal fructose, I started to think about how much sugar must be in such a sundae. When a local restaurant published the recipe for their incredibly popular caramel popcorn sundae, I couldn’t hide from the truth – one serve contained a whopping 15 TEASPOONS of sugar (7.5 teaspoons of fructose), plus extra liquid glucose, waffle cones which probably also contain sugar, and even extra icing sugar to serve. Suddenly it didn’t seem so appealing anymore. Continue reading →

Fresh Mint Pesto

Versatile fresh mint pesto

I created this fresh mint pesto to use as a base on my lamb pizza, but it could be used in all manner of things: tossed through hot spaghetti with peas, dolloped on seafood, in a salad dressing, as an accompaniment to lamb cutlets, as a spread on a sandwich or wrap. Continue reading →

Lime and Macadamia Coconut Truffles

These are very moreish. To the point where I ate too many, so now I’m ruined for a while. I started out trying to recreate the popular coconut and almond Raffaello balls, using natural ingredients, and I really just tried these as a variation. But they were the clear winner.

These truffles use only a few ingredients – coconut (in a few different forms), vanilla, honey, lime and macadamia nuts. This means they also happen to be dairy-free, refined sugar-free, gluten-free, grain-free, vegan (when substituting honey with rice malt syrup), vegetarian, and paleo. Everyone’s happy! Except for people who are allergic to nuts. Or coconut. Sorry. Continue reading →