Whole grain tea-biscuits filled with fig jam

I remade the classic tea-biscuit recipe because I was curious if it could me made with whole grain flour and xylitol. Not very surprisingly, it can :) It's true tough that it's not that easy to handle it, I had to make the pieces by hand, that's why they don't look as pretty as they should. But despite all that, it's still very delicious :) You have to let them rest at least one night because that's when they gather the humidity from the jam and they become super soft. 

Ingredients:

• 16 dkgs of butter
• 15 dkgs of xylitol (powdered) 
• 6 egg yolks
• 25 dkgs of whole grain flour
• zest of one lemon
• 1 teaspoon of vanilla extract or flavour
• half a jar of fig jam
•  5 dkg of dark chocolate

Mix the soft butter with the sugar until it becomes fluffy. The easiest way is to use a mixer. When that's done, add the yolks one after the other. After that add the flour too and give it a good stir so that there aren't any lumps of flour in it. Add the lemon zest and the vanilla flavour too, and give it a last stir. You have two options from here: form little balls of it by hand or use a plastic bag, cut off the edge and push the dough out. Press them onto the baking tin. Bake them in the oven at 180 deg Celsius for 10 minutes tops until the edge becomes golden. Then wait until they cool down and stick the tops and halfs together with the jam. You can cover the top with melted dark chocolate.

Chocolate-rapsberry birthday cake

I made this cake for my dear older sister's birthday, I'll publish the recipe later :)

Chocolate and orange pie - sugarfree

It is official: I love xylitol. It is a natural sweetener, looks and behaves exactly like sugar and it doesn't have this nasty after-taste that most sweeteners do. The only downside is that it is quite expensive but if you buy bigger amounts at a time, it's pretty economic. This pie doesn't contain any sugar, except for the 74% dark chocolate, I wouldn't say that it's completely diabetic but I would recommend this pice to people with diabetes in small amounts.

Ingredients for the crust:

• 10 dkgs of plain flour
• 10 dkgs of Graham flour 
• 2 tablespoos of cocoa powder
• 10 dkgs of butter
• 10 dkgs of xylitol
•  zest of one lemon

Ingredients for the cream:

• 2 dls of milk
• 2 tablespoons of cocoa powder
• 10 dkgs of butter
• 20 dkgs of 74% dark chocolate
• 60 grs of xylitol
• one tablespoon of rum
• zest of one orange
• juice of half an orange

Mix the two types of flour together, rub the butter in it, add the cocoa powder, the xylitol and the zest of lemon. Start kneading it, if it wants to fall apart after kneading for a while, add a teaspoon of sour cream. When it's done, let the dough rest for a while. Then roll the dough out and place it into a fruitcake pan. Stick it with a fork a couple of times, and then bake it for 15 minutes at 190 deg Celsius in the oven. Meanwhile mix the xylitol, the orange juice, the zest of the lemon and the butter with the milk and wait until it starts boiling. Then add the cocoa powder gradually (it's better if you sift it) and then the chocolate. Stir it until the chocolate melts completely. Then get an egg whisk and whisk the cream until it cools down. Then pour the cream on top of the crust and put it in the fridge until the cream sets completely.

Chocolate macaroons with walnut and orange

This recipe is not my own creation this time, it's from a very famous hungarian chef named Judit Stahl. I picked this recipe because I wanted to bake something small but delicious to have something to snack when I'm watching Lost in the evening. I doubled the amount of ingredients in the recipe because I was sure one batch wouldn't be enough. Turns out I was right...:) 

Ingredients for approx. 30 pieces

• 2 egg whites
• 2 big tablespoons of brown sugar
• 1 tablespoon of whole wheat flour
• 10 dkgs of walnuts
• 16 dkgs of dark chocolate
•  zest of 1 bigger orange

First I roasted the walnuts in a dry pan for a while because I took them out of the freezer and if you don't roast them they will keep this freezer taste that I don't really like. Then melt the chocolate over hot water. Add the sugar to the egg whites and beat them up until it's hard enough. Chop the walnuts fine and add it to the flour along with the zest of the orange. When it's done, add the flour mixture to the eggs, then the chocolate and stir it gently. Line baking paper into an oven pan and put teaspoon sized amounts of dough onto the pan. It needs 10 minutes at most at 175 deg Celsius. When you take it out from the oven it needs to be soft because when it cools down it will become crunchy on the outside and soft and creamy on the inside.

Chocolate chip cake with zucchini

Lately I have seen so many zucchini cake recipes on the net and I had heard of it before but until now I haven't had the opportunity to give it a try. Now that's changed and I proudly present to you the first zucchini cake of my life. To be honest I haven't got the foggiest idea why the zucchini is needed in the dough, or how does it make a difference but it doesn't really matter in the long run. It gives you an extremely flexible and soft cake with lots of cocoa and chocolate. I couldn't tell what difference the zucchini makes but honestly I don't really want to...:)

Ingredients:

• 20 dkgs of grated zucchini (approx. one and a half pieces)
• 10 dkgs of butter
• 370 g of plain flour
• 3 tbl spoons of cocoa powder
• 10 dkgs of dark chocolate
• 15 dkgs of icing sugar
• 3 eggs
• 1.5 teaspoons of baking soda
• 1 teaspoon of rum flavour

Wash the zucchinis, cut the ends off and grate them. It's important to grate them as fine as possible, we don't want big pieces of zucchini in the cake. It still needs to be in pieces though, don't mush them. When it's done, squeeze the juice out of it and put the zucchini aside. Mix the flour with the baking soda, the cocoa and the finely chopped chocolate. Add the zucchini too. In another bowl stir the eggs with the sugar and the butter and the rum flavour. Put the two parts of the dough together and if it's too thick (as it wa for me) then you can add a tablespoon of plain yoghurt in the end. It needs at least half an hour or 40 minutes in the oven at 180 deg Celsius.