I absolutely adore white chocolate. it is however the unhealthiest of chocolate varieties. It contains no cacao solid/powder and is loaded with sugar and other additives.
I tried to make my own dairy-free, sugar-free white chocolate with some cacao butter (which, by the way isn’t cheap).
I melted a chunk of cacao butter (it does smell like white chocolate!) and added some coconut oil, a teaspoon of coconut sugar and a teaspoon of stevia leaf powder. The mixture was a dark green slick oil.
I poured it into a small plastic ice-tray. The granulated coconut oil sat behind in the saucepan. Once it set, I could see that the stevia had sunk to the bottom of the mould. A liquid sweetener would probably have been a better option.
It didn’t tasted too horrible, but it wasn’t even close to the treat I had hoped for.
I guess I’ll keep these blocks in the fridge, re-melt them at some point and add cocoa powder to make chocolates.
Have you ever made your own white chocolate?
©lowercase v 2017
On a whim I decided to bake cupcakes today since it’s my dog’s gotcha day (adoption anniversary) and my birthday will be during the week.
I deliberately substituted some of the sugar in the cupcakes with stevia, since the icing would add a lot more sugar to the treat and I normally avoid sugar.
I ended up substituting some of the flour with brown rice flour, but that was simply because I didn’t have enough cake flour.
I considered using soy milk instead of dairy, but I was using wheat and sugar and the “normal eaters” don’t like soy milk, so I went with the dairy
I was going to bake some cookies for my dog as well, but I used the last of the eggs in the cupcakes… so dog biscuits will have to wait.
The cup cakes turned out to be pretty damn good. They do have a slight greenish hue due to the stevia leaf powder , but they taste amazing. They go really well with coffee.
The are neither vegan nor gluten-free, but a slightly healthier version of regular cupcakes. Here’s how I made them today.
Cardamom and Rose Cupcakes:
Yields: 12-16 cupcakes. ( I got 15 cupcakes from this batter)
1½ cup flour
1 cup brown rice flour
2 Tbsp psyllium husk (added because of the rice flour, but also lowers GI)
½ tsp baking powder
½tsp bicarbonate of soda
1 tsp ground cardamom
1 cup milk + 1 Tbsp apple cider vinegar, or buttermilk.
1 tsp vanilla essence
½ cup sugar
1 tsp stevia powder
½ cup oil (or butter)
3 extra-large eggs
- Add the ACV to the milk and allow to curdle.
- Grease/spray a cup cake pan or line the pan with paper cups.
- Preheat oven to 180°C (350° F). (My oven heats quickly, so I only switch it on before
pouring the batter into the cups).
- Whisk together the dry ingredients.
- Stir vanilla into the milk.
- With a mixer, mix the sugar, oil and one egg. Add the other eggs one by one. Add stevia and mix until creamy.
- Add half the dry ingredients to the sugar/egg/oil mix. Mix well.
Mix in half the milk.
- Mix in the rest of the dry ingredients followed by the rest of the milk.
- Pour batter into cups.
- Bake in oven for about 14-18 minutes… until pin/knife comes out clean.
- Allow to cool before icing.
(I didn’t measure the quantities for the icing, but you can use a normal butter-cream frosting recipe and just add rosewater flavouring)
Sifted icing sugar
room temperature butter
½ tsp vanilla essence
2 tsp rosewater.
- Whisk together ingredients with a mixer, creamy and pale with a mixer.
(I mixed it with a spoon first before, to prevent icing dust spraying everywhere)
- Smear onto cupcakes with a knife… or use a piping bag to decorate.
©lowercase _v 2017