Snack Boy

Right so people don't want gluten... okay. Nothing worse than hosting a little do and people don't eat anything because this one is off sugar, that one is off gluten and salt. This one is had a baby and is now wanting to shed the baby weight going all out sugar, carb and fat free. Unfortunately cutting out all of the above makes a meal pretty dam horrible, dry and cardboard flavour. That's if your lucky... because cardboard flavour is probably better than no flavour at all. So we need either fat, or sugar or some maltose in our food to give it a little excitement, otherwise we might as well eat air. Carrot cake has always been a firm favourite and is a nice one to make cutting out sugar and carbs because it has those divine little spices in them to give it a bit of a kick. Here is a recipe for a flourless, sugar free carrot cake. Ingredients: 3 large carrots (grate these guys on the chunky side to give the cake a bit of body) 1/2 cup honey 1/cup coconut oil / veg oi

Right so I am going to just say it… I’m bloody tired of Red velvet! I’m tired of the cake, I’m tired of red velvet brownies, I’m tired of red velvet cheese cake and I’m seriously tired of the luminous red coloured cake trying to sell its self as red velvet… it’s a lie and it’s also pretty gross. Red velvet cake is actually a chocolate cake dyed with beetroot. This recipe I’m about to share has the same density of a red velvet cake. I quite like a heavy cake. Iv called these cupcakes white velvets… but when you make them you can call them whatever you want really… strawberry satins… or chocolate silks maybe even lemon lycras’… it’s up to you. Ingredients: 250g butter 1 1/2 cups granulated sugar 2 eggs 2 tbsp corn flour sifted 1 tsp salt 2 ½ cups cake flour 1tsp vanilla 1 cup buttermilk/ inkomazi 1tsp baking soda 1tbsp White vinegar Icing: 1 cup butter/ 250g 400g icing sugar sifted 2ts

Right so after making the Macarons it would simply be selfish not to share the recipe no? so here it is:  Arm yourself with the following: 2 baking sheets, baking paper/silicone mat, a piping bag with 1/2 inch round nozzle a small piping bag for the filling/sandwich bag   Ingredients: For the shells: 100g egg whites 125g Almond flour 150g confectioners / icing sugar 100g granulated sugar and a pinch of salt For the filling: 80g chocolate (I use Cadbury) 40g cream and a smidge of vanilla extract if desired Method: Sift the icing sugar and almond flour together. They need to be sifted to create a smooth shell. You will notice you are left with 1-2tbsp almond flakes, Just set those aside or pop them in your mouth. these may also be lightly toasted and used as the macaron topping. Separate the egg whites from the yolks. Place the whites in a large bowl and add a pinch of salt. (The salt stabilizes the egg, cream of tartar may also be used.