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Apricot Couronne – Easter


Just a quick Easter Recipe!
This was made before my sugar free days and I’ll probably make it post sugar free but with sugar free ingredients :)
This is a lovely one for easter
Enjoy xx

A Paul Hollywood Special!

Apricot Couronne

Recipe found here http://www.bbc.co.uk/food/recipes/apricot_couronne_12975









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Sugar Free Week 3 and Paleo Sweet Potato Bread


I’m into week 3 of my Sugar Free Experience, and surprisingly surviving! I won’t lie, the first 2 weeks were crappy, great, crappy, and great again!

I’ve noticed cravings slowly disappear. I see a bottle of cold water in the supermarket and want it! I’m drinking around 2-3 litres of water a day, I would struggle drinking 1 litre prior to this experiment, but could easily drink 1 litre of Coke daily. I attended a Raw Food Festival which normally I would have scoffed at! And my child actually said, ‘Mum, can I have the last piece of raw cacao tart!’.

If anything the boundless energy I have is ridiculous but very welcoming – with 4 kids I need to be on my game! As the weeks have progressed I’m definitely eating less and less. And if I snack it’s nuts and yoghurt. The hardest part of the 8 weeks is no fruit! However, I have a handful of berries in my morning smoothies which I think is ok, if not, well too bad! When the sugar craving kicks in, mainly in the evening I eat cheese, lots of cheese and it does help.

Lastly I’ve definitely lost weight! An added perk to not eating sugar! My local Barista said to me one morning, ‘wow, you look great!’ and then proceeded to give me 2 free meringues! Oh the irony :)

Sugar Free Paleo Sweet Potato Bread
Adapted here http://www.thehealthychef.com/2012/07/paleo-pumpkin-bread-2/

450 g (15.8 oz/ 3 cups) grated raw sweet potato
4 whole organic or free-range eggs
1/2 tsp sea salt
pinch nutmeg
pinch cinnamon
1/4 cup (60 ml/ 2 fl oz)) olive or macadamia nut or cold pressed coconut oil
2 teaspoons gluten free baking powder
3 cups (300g/ 10 1/2 oz) fine almond meal
1 tablespoon rice malt syrup (optional )
pumpkin and pepita seeds to sprinkle on top (optional)

Preheat Oven 150/160 degrees fan forced/ 180 degrees no fan
Line a loaf tin with baking paper -
1. In a bowl combine all the ingredients Except Almond Meal and baking powder. Give it a good mix and stir.
2. Slowly add the Almond meal and baking powder – Mix well
3. Pour into loaf tin and sprinkle pumpkin and pepita seeds on top
Bake for 1.5 hours but check after 1 hour. It’s a heavy beautiful loaf!! Remove it from the oven and let it rest for 1hour and cool before you take it out.



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The Sugar Free Experience


Ms Skinny Booty Bakes

I’m currently embarking on a sugar free 8 weeks!! What! No! Huh? Why?!! Hi, my name is Izzy and I have a sugar addiction.
I’ve known this for a while, many years in fact. I’ve always pushed it aside, let it lovingly overpower me. When I was younger it was easier to handle, I could eat whatever, burn it all off, and feel fine. Now in my late thirties (well, not too late) the cravings are harder to stop, pregnancy was an excuse to fulfil that craving…and well, I’ve been pregnant 4 times so go figure!!!

I’ve always walked past Sarah Wilson’s book, ‘I Quit Sugar’ but have never had the strength to peruse it! So I slowly started making raw chocolates and energy balls which opened up a whole new dimension of baking and cooking I never really considered.
So to make my long story short, I’m giving up sugar for 8 weeks and following Sarah’s program. My first week has come to an end, and reflecting back it was a good week. The first 2 days were hard with sugar withdrawals, and I went cold turkey on the Coke Zero! She states you need 8 weeks to realign your body, and withdraw from sugar. After this time you can slowly introduce sugar ie fruits etc but you may loose the craving altogether, if not, you finish the weeks being a more informed consumer, which for me is priceless!!

So bare with me, a few more weeks of sugar free and low sugar recipes!!

Peace Ms Skinny Booty Bakes

Wholemeal Spelt Hot Cross Buns

**Adapted from The Complete Book of Baking, New Holland**

375ml Milk
60g butter
560g Wholemeal Spelt Flour
1 tsp cinnamon
1 tsp cardamom
1tsp crushed cloves
4 star anise crushed
1 tsp salt
6 Tbsp of rice malt syrup
10g instant dry yeast
**i wish I added raw cacao nibs, but I didn’t ** if you are thinking about it I’d put approx 150g
1 egg beaten

Flour Paste for Crosses
75g Wholemeal flour or any flour you on hand
5 Tbsp of water
2 tsp sugar ( I used Stevia for ‘no sugar’ recipe)

For Glaze
2tbsp milk
2tbsp sugar ( stevia)

In a small saucepan heat milk, rice malt syrup and butter together, then slightly cool
Sift flour and spices and add cacao nibs. Add salt to one end of the bowl and dry yeast to other, as sometimes the salt can inhibit the yeast and effect the rise of the dough.
Pour slowly the egg and milk mixture into dry ingredients and stir with a wooden spoon in a clockwise direction until it forms a rustic looking dough ball.
Once ball has formed take out of bowl and knead on a lightly floured surface. Knead for approx 10 minutes until smooth.
Cover and leave in a warm place for about 1 hour until it has doubled in size
(I actually did a slow rise – I placed plastic wrap on it and put it in the fridge overnight for breakie the next day)
Once dough has doubled in size knead again for a few minutes until smooth
Divide into 8 medium sized balls and place on baking paper quite close together, and put on a baking sheet. Cover and leave for 10 minutes in a warm place, or until buns have risen

For Crosses
Mix flour and sugar together and add enough water to form a smooth paste
Place the paste in a zip lock bag, snip the end and make crosses on the buns alternatively you can place in a piping bag with a small round tip and pipe crosses.

Bake in a preheated oven at 190c /375F for 15-20 minutes

For Glaze
Heat milk and sugar without boiling. Turn buns on a wire rack and brush with hot glaze.



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Damn, Dagwood Dawgs!


I never had Dagwood Dogs at the Ekka! I can remember eating them, less then a handful of times in my life, at random places – a carnival, a fair, a dodgy food van! But my version of this dish is a little bit special!! I’ve used Polenta and Parmesan, so there is texture and taste! And Polenta is healthy right???!!!!!

I don’t have deep fryer so had to fry it in my frypan, which didn’t give it the lovely round edge shape it’s supposed to have, still tasty though, and tastes just like the one you get at the carnival!

Traditionally with hot dogs/frankfurters but I also used some gourmet sausages too. Just make sure you cook them first!

Adapted from Diner by Adam Levins

1 cup polenta or cornmeal
1 cup plain flour
1/4 cup flour put aside
1/4 cup sugar
1/4 cup Parmesan
4 tsp baking powder
¼ tsp cayenne pepper
1 egg, lightly beaten
1 cup milk
8 hot dogs (frankfurts)
vegetable oil, to deep-fry
8 x 20 cm wooden skewers
tomato sauce (ketchup) and American mustard, to serve

Pat the frankfurters dry on a paper towel and put aside.

1. Add all the dry ingredients together in a large deep mixing bowl – Place polenta, 1 cup flour, bicarbonate of soda, baking powder, parmesan, cayenne pepper, sugar and ½ tsp salt in a bowl and stir to combine.
2. Stir in egg, then, gradually stir in enough milk to make a smooth, thick batter.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Place remaining 1/4 cup flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden. Drain on paper towel.

Thread corn dogs onto skewers leaving approx 5cm sticking out one end. Serve immediately with tomato sauce and mustard.


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Two Granola Recipes


2 Granola Recipes

I’ve scoured the Internet for some great granola recipes and it came down to these two. I make them at last every week and eat it with Greek Yogurt in the morning, as a snack, and late at night!! The first recipe is with maple syrup and the second with a roast nectarine fruit purée with honey and rice malt syrup. Depending on how I’m feeling or what I have in the pantry I play around with these 2 core recipes!! Which ever way you go, I’m hoping these do not disappoint!


Xx Msfatbootybakes

Granola 1

Adapted from


3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup shredded coconut
1 cup mixed nuts
1/4 cup raw pecans, coarsely chopped
1/4 cup walnuts
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt


Preheat oven to 300 degrees

Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, walnuts, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.

Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

**I sometimes throw shelled hempseed in the mix or add raw cacao! Go nuts…literally! **

Granola Recipe 2
This is a slight adaption of the first with Nigella’s Granola. The added puréed fruit is pure gold! It really adds another dimension to the granola and you can use any fruit in season!!


450 grams rolled oats
120 grams sunflower seeds
60grams white sesame seeds
60grams black sesame (optional do 120g of white sesame if that’s all you have)
175 grams nectarine purée (or apple compote, I roasted approx 8 nectarines )
2 teaspoons ground cinnamon
1 teaspoon ground ginger
120 grams rice malt syrup (or brown rice syrup, or failing that golden syrup)
4 tablespoons clover honey (or other runny honey)
100 grams soft light brown sugar
250 grams mixed nuts
1 teaspoon maldon salt
2 tablespoons sunflower oil
150 grams raisins
150 grams cranberries

**again you really can use what nuts and dried fruit you have in your pantry. What makes this granola so good and different from the rest is the roasted fruit. You can always use what is in season – plums, nectarines, apricots! **

Roasted Nectarine

Parchment paper
approx 7/8 nectarines/175g of your choice of fruit halved and pitted
1 tablespoon sugar


1. Heat oven to 375°F. Line a baking sheet with parchment paper.
2. Place Nectarine cut side up on sheet, and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes.

Keep in a sealed plastic container until required.


1. Mix everything including the roasted nectarines, except the raisins and cranberries together very well in a large mixing bowl. I use a wooden spoon or spatulas

2. Spread this mixture out on two baking tins or 1 large (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C/300-325ºF oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 – 50 minutes. I use a gas oven, which doesn’t brown as fast as an electric one, so often leave it in for up to an hour.
Once it’s baked, allow to cool and mix together with the raisins and cranberries. Store airtight.

The roasted fruit adds a beautiful depth to the granola, and also lovely roasted pieces of nectarine in the mix.










Green Apple Cinnamon Cupcakes with Cream Cheese Frosting and a Caramel Drizzle



Cupcakes out of fashion, in fashion??? Personally I don’t care! I’m more about whether it’s an amazingly tasty, moist, delicious cupcake. Fads don’t interest me.

Lately I’ve been falling in love with cupcakes again. With Valentine’s day coming up, they are such a cute baked gift for a loved one.
I don’t buy cupcakes anymore, I’m yet to find a place here in Brisbane that can match my finicky demands. I find it so fascinating that in the USA, people line up and wait for hours for really good cupcakes. Me, just watching people line up on tv makes me want to bake cupcakes even more…so I did.

With so many options and batters/flavours available, cupcake creativity has come back with a vengeance. I’ve been watching the DC Cupcake sisters and they have 72 flavours!!! I mean, wow!
So I played around and modified one of their recipes…if people line up that long for one of their cupcakes, surely it’s got to be good!!
The only lineup I had was the kids in the kitchen waiting to try them!

Green Apple Cinnamon Cupcakes with Cream Cheese Frosting and a Caramel Drizzle

Adapted from DC Cupcakes

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
16 tablespoons unsalted butter, room temp
2 cups sugar
4 large eggs, at room temperature
1⁄3 cup hot water
2 1/2 cups freshly grated apples (I used 3 large Green Apple but you can use your favorite type)

Vanilla cream cheese frosting
4 tablespoons unsalted butter, at room temperature
4 cups confectioners
1/4 teaspoon pure vanilla extract
6 ounces cream cheese (195grams / 7/8 cup) at room temperature

2 cups sugar
1 tablespoon water
12 tablespoons unsalted butter, room temp
1 teaspoon pure vanilla extract
1 cup heavy cream, at room temperature

**** Beware this makes approx 28 standard size cupcakes. And a jar plus some of caramel sauce!!!****

For the cupcakes:
1. Preheat the oven to 350 degrees F/176 C Line 2 standard cupcake pan with 12 paper baking cups, or grease pans with butter if not using baking cups.
2. Sift together the flour, baking powder, cinnamon, and salt in a mid size bowl and set aside.
3. Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
4. Add the eggs one at a time, mixing slowly on medium speed, after each addition. It’s important to add them one at a time so that they will completely incorporate into the batter and you don’t put too much weight on your batter at once. This would collapse all the little air bubbles you created when you creamed the butter and sugar.

5. Reduce the speed to low. At this stage, it’s always important to mix as slowly and as little as necessary since you don’t want to traumatize your batter. Add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by 1/3 of the hot water. It’s important to add the flour and water little by little like this, so that your batter does not have too much weight thrown on it and that you allow each amount of flour and water to completely mix into the batter. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.

6. Using a spatula, fold the grated apple into the batter. Take care not to overmix the batter. If you overmix the batter, the cupcakes will not be light and fluffy but instead very dense. Use a standard-size ice cream scoop to fill each baking cup with batter, so the cups are 2/3 full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes.

It’s always best to cool the cupcakes at room temperature. Putting them in the refrigerator to cool can dry out the cake.

For the vanilla cream cheese frosting: Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.

For the caramel: Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fill or decorate. I’ve stored my excess caramel for future toppings.

For your frosting transfer the vanilla cream cheese frosting into a plastic disposable piping bag, fitted with a large round metal tip. Be sure to whip up your frosting so it is light and airy but still holds its own. You don’t want to over whip. Start in the center of the cupcake, applying pressure to the bottom of the bag, and guide the tip around the cupcake in a circular motion, then end in the center with a burst of pressure. Try to move quickly and confidently. If you go too slowly, the frosting may come out uneven. You can then add your decorations.

For this cupcake, take the squeeze bottle of caramel and drizzle a flower pattern (or pattern of your choice) on top of each cupcake. You could also top with an apple slice, a sprinkling of cinnamon, or a piece of hand-shaped apple fondant!

The original recipe called for filling the cupcakes with caramel too. This is done by apple coring the cupcake centre then filling it up with caramel before frosting is done etc. If you don’t have a corer you can do it with a knife carefully, however it must be done when the cupcakes are thoroughly cooled.









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Happy Belated New Year


Happy New Year!

Already 1 month in to 2014 and one of my resolutions was to spend more time on the blog! But alas having baby no. 4 has put me behind! So a catch up is due with 2 recipes that were requested by readers! And 2 healthy ones too!

The No Sugar Summer Roll Bar and the Summer Risotto. I was suprised at how good the Summer Roll bars were considering they had No sugar. The kids loved them soooo much that it got me thinking that maybe another resolution was to experiment more with Sugar Free and Gluten Free recipes!!!! So stay tuned….

Xxx Ms Fat Booty Bakes

Summer Raw Cacao Roll

Adapted from Sarah Wilson

You will need
1 cup of mixed nuts (I used salted)
1/4 cup of shredded coconut (bit more for sprinkling)
1/4 cup coconut oil organic if possible
50grams organic unsalted butter
2 tablespoons raw cacao, or cocoa is fine too
1/4 cup organic rice malt syrup
1/4 cup raw cacao powder

- Blend mixed nuts and coconut in a blender until fine
- add butter and coconut oil and blend till smooth (it’s ok if there are chunky bits!)
- add raw cacao and rice malt syrup, blend again till it all comes together
- Lay a sheet of baking paper in a small loaf tin
- Tip the mixture in tin and spread so it covers evenly
- Pop in the freezer for at least 1 hour
- Take it out of freezer and break it all up into pieces or cut into bars
- Roll in extra coconut if preferred.
-can be kept on fridge up to a week or keep it frozen and pull out when you need a sugar fix!!





Summer Risotto with Tomato, Zucchini, & Basil

This recipe by Leanne De Bertolli was soooo delicious! I didn’t do anything to it! I cooked it as is: http://www.debortoli.com.au/recipes.html#january-2014

Summer Risotto with tomato, zucchini and basil

Seves 4
5 cups of chicken or vegetable stock
2 large tomatoes
1 tbsp butter
1 tbsp olive oil
1 onion, finely diced
1 celery stalk, finely diced
2 cups arborio rice
¾ cup Gulf Station Pinot Grigio
2 zucchini, cut into small chunks
1 tbsp tomato paste
3 tbsp basil
salt and freshly ground black pepper
freshly grated Parmigiano

Pour stock into a small pot, bring to boil on stove and leave it to simmer gently.

Meanwhile, pour boiling water into a bowl and add the tomatoes for 10-15 seconds. Remove tomatoes, peel off skins, cut in half and squeeze out seeds and excess water. Cut into small chunks and set aside.

Melt butter and oil in a heavy-bottomed pot, add onion and celery and cook over low heat. Stir until softened being careful not to burn.

Add rice and stir until well coated and appears “polished”. Add white wine and allow to bubble whilst stirring continuously for a minute or so.

Add ½ cup of hot stock and stir until absorbed by rice. Repeat this process one ladle full at a time until all the stock is added, stirring gently as you go. After about 10 minutes, add zucchini and tomato paste and stir through.

After 15-20 minutes, when rice is almost tender and has absorbed all of the stock, add the fresh tomato and basil and cook for another couple of minutes.

Add salt and pepper to taste. Remove from heat and stir in 2-3 tbsp of Parmigiano. Adding a dollop of butter at this point will lift the flavour.

Cover with lid and leave for a couple of minutes before serving.

Serve risotto topped with torn basil and Parmigiano. For extra flavour you could also top with some pesto.





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