Comments on: Chocolate brownies – sugar free

By: pamela

pamela — Tue, 05 Jan 2010 14:36:20 +0000

this is absolutely delicious – thanks v much for posting recipe – i added veg glycerine.

By: Ali

Ali — Fri, 14 Aug 2009 17:10:50 +0000

thanks Miranda, sorry for being so honest with my feedback. would be a bit boring if we all liked the same foods hey.
Will try out the muffins, thanks

By: Miranda

Miranda — Fri, 14 Aug 2009 06:57:47 +0000

Hello Ali fantastic news with the granola bar, thats a favorite of mine too. Sorry about the cake its not for everyone as it is very bitter and tries to tackle excluding lots of foods normally used in baking, so if you are looking for something that tastes like a chocolate cake then not suprised this dissapointed. Does your dad have other food issues on top of sugar, and I assume he can use agave nectar? Now these are one of my favourite things to bake - Chocolate Muffins, these are also gluten and egg free, so assuming he can eat these with some tweaks they could taste even better.

By: Ali

Ali — Thu, 13 Aug 2009 19:58:58 +0000

well I tried these brownies out especially for my Dad, as he is diabetic, and wanted to bake them for him.
Our verdict was that they are the worst thing we have ever tasted, and actually made me feel a little ill. My partner said they have the texture of coir, topped with wet sand.
Even the sugar free chocolate spread was awful, and I have a magimix food processor so thought that would work out better too.
Very disappointed really.
My Dad said he will do without chocolate cake, but loves the granola bar on this website, that was a hit!
Not giving up finding a nice chocolate cake recipe that tastes of chocolate, without the sugar. Sorry not our cup of cha

By: Caleb

Caleb — Wed, 25 Mar 2009 09:23:24 +0000

Hi Miranda, thanks for the response and the tips on using the beets. Now I see that soya spread is basically a butter replacement, I can probably also clarify some butter. Dairy is my main food intolerance (milk protein specifically, includes all animal dairy). I don’t worry about the minor intolerances because I feel the stress of avoiding those things causes more damage to my health than the immune reactions taking place because of them. I do well to avoid wheat but can eat it in moderation. I like to use barley, rye, & oat flour sometimes as a replacement for wheat flour.

So that would be really nice if you have some other tasty tips for me. I don’t mind adding in some sugar/honey/palm sugar/stevia either, but I like to cut the amounts down from what recipes often call far. I’m one of those people who although not diabetic, could be one day if I’m not careful.

I think I will check out your dairy free section of the site.

-Caleb.

By: Miranda

Miranda — Wed, 18 Mar 2009 09:47:53 +0000

Hello

The beetroot is raw in the recipe.

Soya Spread Ingredients are:

Ingredients: Soya Oil (45%), Water, Vegetable Oils, Salt (0.75%), Soya Protein, Emulsifier (Mono and Diglycerides of Vegetable Fatty Acids), Vitamin E, Natural Flavouring, Vitamin B6, Folic Acid, Vitamin A, Colour (Natural Carotenes), Vitamin D as D2, Vitamin B12.

I think beetroot cake is an acquired taste. When you prepare the beetroot peel and then wash them before you grate them as this can help make them taste a little earthy.

Have you got any food intolerances? As this recipe can be tweaked to be even tastier if you can have things that I can’t.

Let me know and I can give you some more tips.

Miranda

By: Caleb

Caleb — Wed, 18 Mar 2009 09:01:12 +0000

Hi, I have 2 questions:
1) Is the beet cooked or raw when added to the batter?
I ask because I made a beet chocolate cake recently (not your recipe) and it came out awful. It was so bitter and earthy. I had cooked the beet before adding it to the batter. I’m leery of trying again but may be willing to.

2) Can you tell me what soya spread is? Is it tofu? What are the ingredients, so I can try to find a comparable product in CA?

Thanks!

By: Miranda

Miranda — Mon, 02 Feb 2009 13:38:48 +0000

Thanks to Claire’s bro for getting our sugar free brownies down to a fine art!

By: Claire

Claire — Mon, 02 Feb 2009 09:21:43 +0000

WOW! my brother surprised me yesterday by making these brownies. he scoured the supermarket for all the right ingredients then got to work – I was very touched.

anyway, they were INCREDIBLE! he left out the coconut and also the cacao, and the taste was so good. there was no bitterness and the texture was perfect. I’ve kept it in the fridge so it’s nice and chilled. I’ve just had some with a dollop of goats yogurt and a few strawberries and it was really good. I’m so excited, I think I’ll be diving back in quite soon for some more.

By: Miranda

Miranda — Mon, 12 Jan 2009 10:06:53 +0000

Good suggestions.. had a slice last night very small one with some tinned peaches (sugar free ones) tasted good with these.

So maybe a small amount of fruit juice to the mix?