All the recipes in this blog are free from refined sugar and use either zero or low sugar natural sweeteners. 

These include xylitol, stevia and yacon syrup - demonstrating that it's possible to enjoy sweet goodies without raising your sugar levels.

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Banana and Choc Cake

A few years ago, back in the sugary days, I used to make a gorgeous banana and chocolate cake a Nigella Lawson recipe. May the Lord forgive me for my lack of modesty but I think the recipe I’ve come up with here is even better.   AND it’s low carb and refined sugar free. AND it’s so easy to prepare, (chuck everything into the food processor and press the “on” switch), a chimp could do it.

It retains some of Nigella’s leaning towards excess, which is always a good thing when it comes to cake baking but it’s lost the overriding sugar-sweet sensation. The almond flour sponge is melt in the mouth yum and oozes banana flavour all over you.

Many shops and supermarkets stock a no added plain chocolate bar these days. Some are better than others. Look on the back to see the sweetness. If the bit that says - carbohydrate of which are sugars - is under 5g in a 100g portion, it’s low enough in sugars to be diabetic friendly. Alternatively make your own. (There's a zero/low sugar plain choc recipe here in this recipe section): https://cakespirit.co.uk/recipes-20181109134622023-sugarfree-chocolate

100g salted butter
150g almond flour
1 tsp baking powder
3 ripe bananas (around 250g peeled weight)
3 tbsp birch xylitol
4 eggs
1 tsp vanilla essence
1 tsp cinnamon
Pinch salt
150g chocolate bashed up roughly

Whizz bananas in a food processor.*
Add eggs, sweetener, vanilla essence whizz some more.
Add almond flour, salt and baking powder, whizz until smooth.
Gradually add melted butter.
Pour the mixture into a 23cm tin lined with baking paper.
Put the chocolate into a plastic bag and bash it with a rolling pin until roughly broken.
Scatter the pieces evenly in the cake batter.
Put in a pre-heated oven – Gas Mark 4 350/180 for 30 minutes or until a knife comes out the centre of the cake clean.
Cool on a baking rack.
Store in the fridge.

*If you don’t own a food processor, a handheld soup whizzer will mash the bananas well enough. You can then add the beaten eggs and mix in the rest of the ingredients with a spoon.

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