chocolate orange cake hettietested

Chocolate,Orange And Banana Dairy free, Gluten Free And Sugar Free Cake
500 g dates, chopped,
2 teaspoons Bi-carb soda
1½ cups boiling water
3 Bananas chopped
½ cup Pistatios or pecan nuts, chopped
Grated zest and juice of 2 Oranges
4 eggs, lightly beaten
1 teaspoon Vanilla extract
¾ cup melted Coconut Oil
2 cups gluten free self raising flour
2 teaspoons Xantrum Gum
½ teaspoon salt
½ cup Cacao powder
1 cup Stevia ( Natvia)
Pre heat the oven to 180°.
Line and spray a 9×13 inch cake tin, or a round 25 cm if you wish.
Pour the boiling water over the dates and sprinkle the bi carb over. Let it stand for at least half and hour.
Add the bananas, Orange zest and juice and the nuts.
Mix well
Add the eggs and Vanilla and the coconut oil and mix well.
Sift the Stevia, flour,salt and gum over the mixture and mix well. Don’t over work the batter.
Spoon into the prepared tin and let it stand for 15 minutes before putting it into the Preheated oven.
Bake for 60 minutes or until a skewer comes out clean when insert in the centre.
Let it cool and sift Cocoa powder over to serve
This is the most beautifull Moist cake ever.

RECIPE AND PICTURE:  Hettie Bezuidenhout





1 medium red onion, chopped (reserve 2 tbsp, finely chopped, for topping)
2 garlic cloves, chopped
1 carrot, thinly sliced
4-5 crimini (or button) mushrooms, sliced
1/4 cup bell pepper, chopped (optional)
2 cups vegetable broth or water
1 cup brown rice (jasmine, long grain, short grain, basmati)
1 cup greens, chopped (swiss chard, kale, collard greens, or spinach)
1/2 cup green onions or chives, chopped
11/2 cups black beans, cooked (1 can is ok, rinse and drain well)
1/2 tsp salt
1/2 tsp chili powder
1/4 cup nutritional yeast (optional, but tasty)
1/2 tsp fresh lemon juice
1 Tbsp medium-high heat oil of choice
In a deep skillet, add tablespoon of oil and saute onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes.
Add rice and stir 30 seconds until glossy.
Add vegetable broth or water, bring to a gentle boil, reduce heat to low and simmer 20-30 minutes until liquid is absorbed and rice is cooked.
Add chives and greens to pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice.
Stir well and cover for 1 min to let beans and greens heat through.
Plate and top with finely chopped red onion. Enjoy!

Source: Esme’s archive





6 Tbs Corn flour
150 ml Cold Milk
150 ml Cold Milk in a pot
Italian Herbs (if you like it)
3 Drops Tabasco (if you like it)
1 tot Graça – for seafood dishes only
1 Tbs Cream Cheese – flavour depends on what you are up for. And if you want to make a creamy cheese sauce.
You can also add 1/2 cup cheese to make a creamy cheese sauce.

Mix corn flour with your 150ml Cold milk that isn’t already in the pot until there are no more lumps. Add to milk in pot.
Stove top: 3 Gas: medium heat. Heat up milk and add in the cheese if you wish. Don’t add it too late or the cheese will seperate.
Bring to boil and keep whisking. Once it becomes thicker, lower the heat.
Seafood dish: add your graça and stir.

If it becomes a bit too thick, just add milk and whisk.

Resep en foto:  Alicia Tideswell


5 beaten eggs
1/2 cup melted coconut oil
1/2 lemon zest and juice
1 crushed garlic clove
2 1/2 cups grated courgette
50g desiccated coconut
1 1/2 tsp baking powder
1/2 tsp Himalayan salt
3/4 cup pumpkin seeds
1/2 cup sunflower seeds
50g toasted pecan nuts
1 tsp chopped fresh rosemary
80g feta cheese, crumbled
1. Preheat the oven to 180 degrees. Line a 1L capacity loaf tin.
2. Place all ingredients in a large bowl and stir until well combined.
3. For the topping: In a separate bowl, mix together topping ingredients: 1/4 cup pumpkin seeds, 2 tbsp sunflower seeds, 15g pecan nuts and 20g crumbled feta cheese.
4. Spoon the loaf mixture into the prepared tin, sprinkle with the topping and bake for 1 hour.
5. Allow to cool, then remove from the tin and allow to cool completely on a cooling rack before slicing.
6. To serve: Slice and serve spread with butter or cream cheese.

Posted and Photo by Elsabie Templeton

Elsabie Templeton
Net ‘n belangrike tip: sit bakpapier in jou pan! myne het onder vasgesit en ek het dit goed gesmeer en met meel uitgeskud. Ek sal dit beslis weer bak want dit is heerlik, maar ek sal sommer twee lae bakpapier insit.


The next time you make a sandwich, a hamburger, or any other meal that involves slices of bread, try it on Cloud Bread. Cloud Bread is a totally gluten-free, low-carb, low-calorie, and low-fat bread alternative. It’s a healthier choice that looks like a fluffy cloud and tastes so good!
Yields: 10
Serving Size: 2
What You’ll Need:
3 eggs, separated
3 tablespoons cream cheese, softened
1 teaspoon sugar
1/4 teaspoon cream of tartar
Preheat oven to 160 ºC. Coat 2 baking sheets with cooking spray.
In a small bowl, mix egg yolks, cream cheese, and sugar until smooth.
In a medium bowl, combine cream of tartar with egg whites; beat with an electric mixer on high speed until fluffy and stiff peaks form. Gently fold egg yolk mixture into egg white mixture until well combined. Spoon mixture into 10 even rounds on baking sheets.
Bake 25 to 30 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely.

The best way to store this low-carb Cloud bread is in an airtight container.
If you’d like your bread a little firmer, allow it to sit overnigh
Photo: – Zani de Beer

All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.


sago melkkos met lemoentested
Traditional South African recipe for
1 litre full cream milk
50 ml sugar
2 sticks of cinnamon
(Opsional) 2 strips orange peel (Dried is better but, if you don’t have, two strips of fresh orange peel would be fine. Use your veggie peeler, super easy.)
250 ml sago
7 – 10 ml salt
25 ml butter (NOT margarine)
butter for serving
cinnamon sugar for serving

Place sago in a bowl and cover generously with water. Allow to stand for 30 minutes.
Place milk, sugar, orange peel and cinnamon sticks in a heavy-based saucepan and heat. (HINT: I love this just as is to drink before bedtime on a cold winter night. Sweet warm milk heady with the perfume of orange and cinnamon, what could be better!)
Drain the sago and add to the warm milk. Cook over a low heat while stirring. As the sago cooks, it will thicken the milk. (If the melkkos is too thick for your liking once cooked, simply stir in another half to full cup of warm milk.) Once the sago is cooked – i.e. the beads are transparent (it takes about 20 minutes), add the butter and salt and stir through.
Remove from the heat and remove the orange peel and cinnamon. Serve immediately in soup bowls with tonnes of cinnamon sugar and (if the devil is sitting on your shoulder) a small knob of butter too. If you really want to push out the boat, melt some apricot jam in the micro and give it a small drizzle of that as well.
Recipe by Lizet Hartley
Photo:  Sabrina Merli –  Note:  I just added 2 beaten egg yolks to give it a richer custard.


Tina se broodjietested

1 koppie amandel/klapper meel
1 koppie gemengde saadjies
60 ml psyllium husks
10 ml bakpoeier
1 teelepel of minder sout
6 eiers
1 koppie Griekse/Bulgaarse (ek het double cream gebruik) jogurt
saadjies vir bo-op

Meng droë bestanddele.
Voeg eiers by en meng goed.
Voeg Jogurt by en meng goed.
Sit bakpapier in pan, smeer goed, gooi deeg in pan.
Gooi bietjie saadjies oor en druk effens vas.
Bak teen 180°C vir 45 – 55 min.
Ek het dit by my niggie se dogter gekry, maar self 2 gebak, een met klappermeel en besluit om van my Double Cream Jogurt te gebruik. Die Klappermeel ene se deeg was bietjie fermer as die Amandelmeel s’n. Dis ongelooflik vullend. Baie lekker, maar my man wil dit nie eet nie – te grof vir hom!

Foto en resep:  Tina Botha




Die term “glutenvry” beteken gewoonlik die hoeveelheid gluten in ’n produk is skadeloos eerder as dat dit glad geen gluten bevat nie. In sommige graansoorte soos aartappels, rys en tapioka is die vlak so laag dat dit in ’n glutenvrye dieet gebruik kan word. Ons basiese glutenvrye meel kan as plaasvervanger in enige gebak gebruik word. Vervang net die hoeveelheid gewone meel in die oorspronklike resep met dieselfde hoeveelheid glutenvrye meel. As jy bruismeel wil maak, kan jy 10 ml glutenvrye bakpoeier byvoeg.
Lewer 350 g meel
85 g (125 ml) aartappelstysel
1 ml sout
170 g (240 ml) rysmeel
100 g (250 ml) tapioka-meel

Sif al die bestanddele drie keer saam om dit goed te meng. Bêre in lugdigte houer.
Gluten in gebak
Wanneer gewone koek of broodmeel met water gemeng word, swel die stysel en gluten en die beslag word “dik”. Gebak wat jy met glutenvrye meel maak, is meer loperig as waaraan jy dalk gewoond is. Maar dis reg so
Bron: Marilet Swanepoel
Gepos: Cecilia Gouws


My kinders geniet hierdie Amerikaanse pannekoek met stroop vreeslik baie. Die rede waarom ek dit begin bak het, was omdat my man dit geniet het toe ek die eerste keer Gluten Vrye kosse probeer maak het. Dit is omtrent al wat van die begin af ‘n sukses was!!! Ek het egter die resep verander deur die jare en hierdie resep is regtig vreeslik lekker!!
½ koppie water
½ koppie melk
2 eiers
1 eetlepel botter
½ eetlepel suiker
1 teelepel bakpoeier (gluten vry gekoop by Dischem)
‘n knippie sout
1 ½ koppie meel (meng chickpea, wit rys en tapioca meel saam)
½ teelepel Xantham Gum (kan dit ook koop by Dischem)

Meng die water, melk en eier saam. Voeg die suiker by en klits goed.
Smelt die botter en meng hierby.
Sif die meel, sout, bakpoeier, meel en Xantham Gum saam en voeg by.
Indien die mengsel te dik is, voeg ‘n bietjie water by. Die deeg moet egter nie so slap soos gewone pannekoek wees nie.
Meng alles saam en laat staan vir 10 minute.
Skep lepelsvol in’n warm pan en bak aan albei kante.
Bedien met stroop, jogurt en piesang. Dit smaak heerlik!!
Indien jy wel Gluten kan eet, vervang gerus die meel met gewone meel en bakpoeier en laat net die Xanthan Gum weg. Hierdie resep is heerlik en geskik vir die hele familie.


glutenvrye brood geen knietested

3.5 koppies gluten free high fibre bread flour
2 koppies lou warm water
1 teelepel sout
7 g korrel suurdeeg
50 ml sonneblomsade
60 ml semels (opsioneel)

Hou bietjie van die saad vir bo-op die brood.
Meng alles saam, en indien die deeg bietjie te droog is, gooi nog bietjie lou water by, dit moet net maklik skep.  Plaas in ‘n klein brood pannetjie wat goed gesmeer is met botter, gooi die ekstra sade bo-op, druk effens in die deeg in en laat staan om te rys op ‘n warm plekkie.  Ek het my oond op 40 grade C aangesit en dit het pragtig gerys.
Wanneer dit vol gerys het, haal die broodjie uit en verhit die oond tot 17o Grade C.  Bak vir ongeveer 1 uur, of tot hol as jy daarop klop.

Geniet hom

Rina Kleinhans