Hey guys, it’s been a while since I’ve written a new recipe but the wait was definitely worth it for this one. Believe or not, this recipe is dairy, gluten, AND sugar free. I’ve been having a major craving for mini pies these last few weeks and I’ve developed the perfect recipe for these mini custard meringue pies. The best part is that it’s basically foolproof and it tastes amazing even after a few days stored in the fridge. You could definitely make a large version of this pie but I personally enjoy the mini version better. You can also make any type of pie with this crust recipe, it also works great with apple or banana filling.
Combine all of the ingredients for the crust until it forms a crumble.
Grease your pie moulds with coconut oil spray and press the crumble into the base of the mould and the push the excess into the sides to form the crust. Use your fingers to even out the thickness of the crust.
Bake the crust in the oven at 180ºC for 10 mins or until it turns golden and hardens.
Meanwhile, cook the custard by combining all the ingredients and stirring on a low flame until it thickens (do not let it boil). You can also follow the instructions on the box.
Pour the filing into the crusts and bake on 180ºC for 10-15 mins or until the custard slightly hardens.
While the pies are in the oven, prepare your meringue by whisking your egg whites in a mixer until they turn fluffy and form hard peaks. Slowly add in the sugar and vinegar while whisking until they turn glossy but stay fluffy.
Spoon or pipe the meringue onto the tartes and change your oven setting to direct heat from the top. Bake until the meringue hardens on the top and turns golden.
Leave to cool and refrigerate, it should store well for up to 4-5 days (not that you’ll have leftovers with this one).
I hope you guys enjoy this recipe, let me know down in the comments which new recipes you want to see. Thank you for reading, please like and follow for more recipes like this one, xoxo.
Dalgona Coffee is taking over the internet and lockdown by popping up everywhere on instagram and youtube. The bitter-sweet drink originated from South Korea, named by its similarity to the Korean sugar sweet, Dalgona, without actually containing any. The ratio for this drink is pretty exact, usually containing sugar, I found that a healthy substitute worked just fine. The reason we use instant coffee, is that it creates the foamy topping due to its drying process and the best part is that you don’t need a frother or hand mixer, only a whisk. After trying this a second time, I have to say I’m addicted and although it takes a bit more effort to make, it’s completely worth it.
1 cup unsweetened almond milk (or any plant-based milk)
Use a large bowl to add the coffee, sugar and water. The large bowl allows for more air to be whipped into the foam.
Using a whisk, start whipping the ingredients together in circular motions, for about 10-15 mins.
Once soft peaks have formed, your coffee cream is ready. Pour some hot or cold vanilla flavoured almond milk into a glass and spoon your coffee fluff on top.
You can choose to sprinkle some cinnamon or cacao powder on top, but the vanilla almond milk is just enough. Gently mix the cream and milk together and you’re all done.
You can store your coffee fluff up to 1 week in the fridge in an air tight container, so it’s easy to make a batch. I hope you try this out cause it is really one of the best, thank you for reading this quick post. Please like and follow for more healthy recipes xoxo.
When I was a child, I was obsessed with donuts and growing up, I can admit I’m still pretty in love with them. However, I know that they aren’t the healthiest because they are packed with sugar and deep-fried, so I finally came up with the right recipe to remedy that. It took a couple of tries to get this one right, it won’t have the same exact texture as a regular donut but it’s a close second.
This is a gluten, dairy and sugar-free recipe and it is simply delicious!
1/2 cup almond flour
1/2 cup gluten free flour ( I used Neofoods’s all purpose gf flour)
1 cup almond milk
1/2 tsp vanilla powder
2 tbsp coconut oil
1/2 cup erythritol/stevia blend (you can also use monk fruit or coconut sugar) I used a zero calorie sweetener, so calories may vary depending on the sweetener you use.
1/2 tsp baking powder
Whisk together the egg, milk and coconut oil until well incorporated.
Add in the vanilla, baking powder and sugar.
Fold in the flours and pour the batter into greased donut pans (I used coconut oil)
Bake in a preheated oven for about 10-15 mins on 170ºC or until slightly golden.
I added cacao nibs to my mix, you can also add in blueberries or any other fruit.
You can add a chocolate glaze, for a vegan option mix coconut oil with cacao powder at a 1:3 ratio. You can also use melted coconut butter or almond butter.
Be careful when using sugar blends, stevia tends to have a bitter taste which is why I used a mix of stevia and erythritol.
Make sure your wet ingredients are room temperature or your coconut oil may solidify.
I prefer my batter a little more on the runny or thin side, if it’s too thick, your donuts may be too dense. Mix well before adding any more flour or liquid as the consistency will thicken up with the almond flour.
Avoid overcooking them by piercing them with a fork, the moment your fork comes out clean, turn the oven off. If you’re afraid they are slightly undercooked leave them in the closed oven.
Time: 20-25 mins
Thank you for reading, I hope you try out this recipe. Let me know down in the comments if you do and please follow for more guilt-free treats like this one, xoxo.