Sweet Teeth Two

category_drink80SWEET TEETH TWO – My exercise guru, Tracy Anderson, recently depressed me by saying one should eat avocados, adding, ‘Treat them like hamburgers, make a whole meal of one.’ Fortunately, she has redeemed herself by saying she never goes anywhere without a bar of chocolate in her handbag.


Here are some sweet treats that are really quite good for you, gluten-free and protein-rich. They’re from Gwyneth Paltrow’s book, It’s All Good.

Berry SherbetSherbet

Like a cross between sorbet and ice-cream

2 cups of frozen berries

1/2 cup coconut milk

2-4 tablespoons maple syrup, agave nectar or Sweet Freedom

Blend and eat straight away!

Almond butter cookiesAlmond Butter Cookies

1 1//2 cups of gluten-free flour (I used Dove’s wholemeal)

1/2 tsp xanthan gum

1/2 tsp salt

1 tsp baking powder

1 cup almond butter

1 cup maple syrup, agave nectar or Sweet Freedom

1 tsp vanilla extract

1/2 tsp sea salt

Preheat the oven to 350 degrees F, 180 degrees C or gas mark 4. Line 2 baking trays with greaseproof paper.

Whisk together the flour, fine salt, baking powder and xanthan gum. In a separate bowl, mix the almond butter, maple syrup and vanilla extract. Combine the wet and dry ingredients. Form the cookies into small balls, about 1 tbsp of mixture per cookie and space them 2 inches apart on the prepared trays. Press down on each cookie to make a little disk and sprinkle with sea salt.

Bake for 10-12 minutes until they’re just firm. Allow to cool before serving.


It’s a leap of faith using miso, but it worked out okay

For the crust:

1 1/2 cups ground almonds

1/4 tsp salt

3 tbsp coconut oil

2 tbsp sugar (I used Xylitol)

For the filling:

14 ounce pack of tofu

1 cup of ground almonds.

2/3 cup of maple syrup, agave nectar or Sweet Freedom

1 tbsp white miso paste

1/4 cup arrowroot

1/4 tsp salt

2 tsp vanilla extract

zest of 1/2 a lemon.

Preheat the oven to 350 degrees F, 180 degrees C or gas mark 4. Lightly coat a springform pan with oil.

Mix together all the crust ingredients and press into the bottom of the pan.

Bake the crust for 10 minutes until golden brown and then allow to cool.

Let the tofu drain in a colander, then mix with the rest of the ingredients in a blender until creamy.

Pour the filling over the crust and put the uncooked cheesecake in its pan into a baking dish. Pour boiling water into the baking dish so that it comes half way up the sides of the cheesecake pan. Put the whole lot in the oven. Bake until the centre is no longer liquid and it’s golden brown – about 1-1 1/4 hours. Remove from the water bath and allow the cheesecake to cool for 2 hours before serving.


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