Try these refined sugar-free recipes from Bibby’s Kitchen: The Essence of Good Food by Dianne Bibby, R420, Human & Rousseau.
FOR THE TART BASE
500ml granola (recipe below)
3 Medjool dates, pitted
30g walnuts, roughly chopped
30ml coconut oil
FOR THE FILLING
1 x quantity labneh (recipe below)
5ml vanilla extract
FOR THE TOPPING
37ml fresh strawberries or fresh berry *coulis
1. Preheat the oven to 170°C. Grease a 23-cm fluted tart tin.
2. Process the granola, dates and walnuts in a food processor until fine. Add the coconut oil and water and pulse to combine.
3. Press the mixture into the tin and bake for 12–15 minutes. Set aside to cool completely before filling.
4. To make the filling, whisk the labneh, vanilla and honey together. Spread it into the tart base and chill for 2 hours.
5. Just before serving, top the cheesecake with berries and drizzle the coulis over the top.
*COOK’S NOTE To make the fresh berry coulis, purée 125ml fresh berries (strawberries or raspberries) and 30ml honey. Strain and discard the seeds. Chill until needed.
TAHINI AND CRANBERRY GRANOLA
(Makes 7 cups)
750ml whole rolled oats
250ml coconut flakes
125ml sunflower seeds
100g roughly chopped walnuts
100g blanched hazelnuts
2,5ml mixed spice
60ml coconut oil
5ml vanilla extract
180g mixed dried berries
1. Preheat the oven to 160 °C. Line and grease a large baking sheet.
2. Combine all the dry ingredients, including the nuts, seeds and spices, in a large mixing bowl. Heat the tahini, honey, oil and water in a saucepan. Add the vanilla extract and stir to combine.
3. Pour the honey over the oat mixture and mix thoroughly. After a few turns with a wooden spoon, I use my hands to ensure everything is well coated.
4. Spread the oats onto the baking sheet and bake for 25–30 minutes. Turn over several times during the cooking time. Remove from the oven and add the dried fruit. Cool completely before storing.
COOK’S NOTE To make it vegan, replace the honey with maple syrup. There are no rules when it comes to granola. Use whatever dried fruit or nuts you prefer.
(Makes about 500ml)
1litre double-cream or Greek yoghurt
1. Set a sieve over a deep bowl and line with a muslin cloth. Scrape the yoghurt into the cloth and gather the ends together, then twist to se Place it in the fridge and drain for 24 hours. The cheese becomes firmer the longer it is left to drain.
2. At this point, depending on how you intend using the labneh, flavourings can be adde Once additional ingredients have been mixed into the curd, it’s best eaten on the day. Unflavoured labneh will keep for several days, covered and chilled.
COOK’S NOTE Soft set, 24 hours; firm cheese texture, 48 hours.