Surprise mum this Mother’s Day
In case you’ve missed it, it’s Mother’s Day this Sunday. As we put our organisation skills to the test, managing how to get everyone in the same place at the same time, many of us are still frantically trying to figure out what to get mum this Mother’s Day.
What doesn’t she already have? What does she actually need? I wonder if mum just throws away her presents afterward?
So many of us are time-poor nowadays and find ourselves making a quick run to the local florist to buy mum a lovely flower arrangement, preferably one that doesn’t break the bank, right? (Why are they so expensive?)
As we get older we realise material things aren’t all they’re cracked up to be, instead, it’s the thought that counts.
This Mother’s Day, treat your mum to something that never gets old or tiresome. This year, give mum something everyone can get excited about – food!
Breakfast in bed will never get old. I’ll repeat that– breakfast in bed will NEVER EVER get old. If this isn’t possible, a late brunch or a hearty lunch is a great way to spend some time with your mum, which after all, is the only thing she really wants this Mother’s Day.
We’ve collected some of our favourite sugar-free recipes perfect for Mother’s Day and will make it seem like you’ve had this planned for weeks.
Enjoy! And have a lovely Mother’s Day!
Pound cakes are not only genuinely easy to bake, they are also extremely delicious; that is why we love to have one at home. This sugar-free strawberry pound cake is perfect for Mother’s Day breakfast or brunch treat!
For the cake:
- 2 cups of all purpose flour
- 1 ½ cups of Natvia 100% Natural Sweetener
- 3 large eggs
- 1 cup of butter, room temperature
- 300 gr of fresh strawberries
For the topping:
- 2 lemons
- 1 cup of Natvia 100% Natural Sweetener
- 1 tsp of vanilla extract
- A pinch of salt
For the cake:
- Preheat your oven to 160º C.
- Wash very well and cut all your strawberries; I prefer to smash them leaving some big chunks to have different textures.
- Cream your room temperature butter and Natvia together until the mixture gets really soft and pale.
- Add the eggs, one at a time, and keep whisking in a low speed.
- Incorporate the all-purpose flour and with a spatula fold in the flour until all is combined.
- Grease you cake pan and pour half of your batter, add the strawberries and then the other half of the batter. If you don’t have a loaf cake pan you can use any other you have available.
- Bake for an hour. Remember to keep an eye on the cake after 45 minutes because every oven is different.
For the topping:
- Use food processor to blend Natvia into finer grains, this way we will have a smoother icing.
- In a large bowl mix the Natvia with salt, vanilla and the juice of the two lemons.
- If you want your icing to be more liquid you can add one or two tbsp. of water.
Berries and Cream Pancake
Imagine your mum’s eyes when you walk into her room with these Berries and Cream Pancakes! What a dream! This sweet creation is the perfect Mother’s Say surprise, accompanied with some nice chocolates and flowers and you’re sure to be in the good books for quite some time!
- 1/2 cup/45g/1.5 oz rolled oats
- 1 tbsp/7g/0.2 oz coconut flour
- 1/2 each Banana, sliced
- 3/4 cup/187ml/6.25 oz liquid I used a mix of coconut cream and coconut water
- 1 tsp stevia sweetener
- 1/2 tsp Baking soda
- 1/2 tsp Apple Cider vinegar
- 1/2 tsp Vanilla Extract
- Berry Compote:
- 1 cup/120g/4.2 oz frozen strawberries
- 1/4 cup/37g/1.3 oz Frozen Blueberries
- 1 tsp stevia sweetener
- 1/4 cup/60ml/2 oz Coconut water more as needed
- Blend all ingredients in a blender until smooth.
- Cook over medium heat in some coconut oil.
- Simmer al ingredients for 10 minutes stirring occasionally until broken down and thickened to desired consistency.
- Pour over pancakes
- Drizzle over some more coconut cream. I topped with some additional chopped fresh strawberries and some cocoa coconut. Enjoy!
Lemon Zucchini Loaf Cake
Recipe by Nourish Everyday
Does mum like to sleep in? Organise a brunch and prepare this Lemon Zucchini Loaf Cake. This sugar-free delight is great for this cold weather and will go amazing with some fresh juice or a warm tea.
- 1 and 3/4 cups (175 grams) almond flour
- 1/3 cup (42 grams) coconut flour
- 1/4 cupNativa
- 2 tsp gluten free baking powder
- 1/4 tsp bicarb soda
- 1/2 tsp ground turmeric (optional, it gives your cake a lovely colour!)
- 1/4 tsp salt
- 2-3 lemons (depending on size)
- 1 medium-large zucchini – about 160 grams
- 4 eggs
- 2 tbsp coconut oil, melted
- 2 tsp vanilla extract
- 1-2 tsp honey
- 1 tbsp coconut oil, melted
- 1 tbsp lemon juice (reserve some from cake ingredients)
- Preheat oven to 160 C (fan-forced) and line a loaf tin with baking paper.
- Zest the lemons and finely chop the zest. Then, juice the lemons until you have just over 1/3 cup of juice. Set both aside. Grate the zucchini and set aside also.
- In a large bowl, combine the almond flour, coconut flour, Natvia, baking powder, bicarb soda, salt, and turmeric, ensuring there are no lumps. Add a tablespoon of chopped lemon zest.
- In a separate bowl, whisk together the eggs, coconut oil, and vanilla extract.
- Combine the egg mixture with the dry ingredients. As you’re mixing them together, fold in the grated zucchini and almost all of the lemon juice, reserving just a tablespoon or so to make the glaze. (If you’re not making the glaze you can just add it all in). You should end up with a thick batter that is of a wet, kind of mousse consistency.
- Scoop the batter into the lined loaf tin, and use the back of a spoon or your fingertips to press the batter evenly into the tin and smooth the top.
- Bake for approximately 50 minutes or until the edges of the loaf are turning a dark golden brown and the center feels firm to touch. Remove from the oven and cool on a wire rack.
- To make the glaze, melt the coconut oil and whisk together with the honey and lemon juice. Use a pastry brush to spread the glaze over the top of the cake (if you don’t have a pastry brush, simply drizzle it over with a spoon and then use the back of the spoon to spread it around a little, working quickly, before it sinks in too much). Sprinkle over a little of the leftover chopped lemon zest for decoration.
Ricotta Berry Cheesecake
Who doesn’t love cheesecake? We’re head over heels for this Ricotta Berry Cheescake and we’re sure your mum will be too. Serve this for breakfast or suprise mum with this delcious desserts after lunch!
- 1 cup/250g/8.4 oz ricotta cheese, low fat
- 100g/3.5 oz cream cheese, room temperature
- 1/4 cup/45g/1.5 oz Natvia
- 3 eggs
- 1 tbsp/20ml/0.7 oz lemon juice
- 2 tsp vanilla extract
- 2 cups/250g/8.4 oz raspberries
- Preheat oven to 170°C and grease a springform pan.
- Paddle ricotta cheese, cream cheese, and Natvia until light and fluffy and smooth.
- Add one egg at a time scraping down bowl and mix until fully combined.
- Add lemon juice and vanilla extract and mix until combined.
- Fold in raspberries.
- Pour into cheesecake pan and bake for 45-50 minutes until golden brown and set.
Sugar-Free Angel Food Cake
This sugarless Angel Cake is a great way to surprise your mum this Mother’s Day. This Angel Cake is super simple to make and will surely have mum bragging about just how great you are!
- 12 each Egg whites
- 1 1/2 tsp Cream of tartar
- 1 1/4 cup/225g/8 oz Natvia
- 1 cup/150g/5.3 oz Plain Flour
- 1 1/2 tsp
- baking powder
- Preheat oven to 180°C.
- Whisk egg whites and cream of tartar until stiff peaks form.
- Fold in the flour, Natvia, and Baking powder just until combined.
- Place into a grease-free angel food cake pan and bake for 20-25 minutes until lightly browned and the cake springs back when lightly touched.
- Immediately invert onto a wire rack and allow to cool completely.