Macadamia Nut Green Tea Cheesecake

Today I would like to introduce a natural zero-calorie sweetener product called ZenSweet. It contains non-GMO erythritol and monk fruit extract. It is similar to Lakanto but is more reasonably priced. Because of its monk fruit content, it is sweeter than erythritol and does not have a distinctive bitter aftertaste like stevia, which I cannot […]

Quinoa Chocolate Pudding

More and more people are familiar with quinoa these days and are incorporating this wonderful grain into their everyday diet. Today I am going to introduce a healthy dessert that you can make quickly when you have some leftover cooked quinoa. In the above picture, I sprinkled some unsweetened coconut flakes and added fruits. Ingredients: […]

Strawberry Chia Seed Pudding

I wrote an article about the benefits of chia seeds, which will be published on a Japanese blog aggregator next month. In the article, I included this simple dessert recipe using chia seeds. This recipe is very easy and versatile. You can use different fruits instead of strawberries. You can also use 2 Tbsp of […]

Unbaked Green Tea Cheesecake (Diabetic-Friendly, Gluten-Free)

This cheesecake has a very low glycemic index and people with pre/diabetes can safely enjoy it! I tend to minimize the amount of sweetener, but if you like a sweeter cake, please increase the amount of sweetener from 1/3 cup to 1/2 cup. I used agar agar powder to solidify the cake, but you can […]

Flourless Poppy Seed Chocolate Cake (Gluten-Free)

Here is another yummy gluten-free cake perfect for Valentine’s Day and for anyone who loves poppy seeds and chocolate! It contains no white sugar or high-GI flour. If you are concerned with blood sugar spikes, please substitute erythritol for coconut sugar and use sugar-free chocolate. The cake gets more moist if you wrap the cake […]

Flourless Hazelnut Mascapone Chocolate Cake (Gluten-Free)

I created this cake for you to try for Valentine’s Day. It gets more moist and tastes better if you make the cake on the day before, wrap with plastic wrap and store at room temperature overnight. I roasted whole hazelnuts and ground them, but you can also use hazelnut meal as a shortcut. I […]

Butternut Squash Cheesecake Bars (Gluten-Free)

I volunteered to contribute some baked goods for a Japanese fundraising event earlier this month. I baked three kinds of gluten-free bars: green tea and white chocolate bars, lemon bars, and butternut squash cheesecake bars. I was most satisfied with the butternut squash cheesecake bars and they were well received, so I recreated it for […]

Peach Pudding Cake (Gluten-Free)

I made this cake in September when peaches were in season. I am sorry it took me so long to post this recipe. I seem to spend too much time on online health/spiritual seminars lately. Instead of using fresh peaches, however, you can use canned or frozen peaches or fresh or frozen mangoes. This cake […]

Beet and Apple Jelly

Beets offer many health benefits including detoxification, lowering blood pressure, boosting your energy, decreasing inflammation, preventing cancer, etc. They are a rich source of fiber and antioxidants. I tend to reduce the amount of sugar to the bare minimum, which many people find it “not sweet enough,” so please increase the amount to your liking. […]

The World’s Healthiest Brownies

These gluten-free, low-carb, vegan brownies are made of healthy fats (avocado, nuts, coconut, and flax seed) and vegetables (avocado and zucchini). I don’t think I can make it healthier than this. They are very light and low in sugar. Instead of using “flax eggs,” you can also use Egg Replacer. Ingredients: 2 Tbsp ground flax […]

Apple Rum Raisin Cake (Gluten-Free, Low-GI)

This is a low-GI and gluten-free version of apple rum raisin cake that I came up with the other day. I used a gugelhupf (southern German, Austrian, Swiss and Alsatian Bundt cake) pan here, but you can just use a round 7-inch cake pan. If you’d like to lower the glycemic index, you can omit […]

Almond Rhubarb Cake (Gluten-Free, Low-GI)

I love making desserts using rhubarb when it is harvested in the late spring/early summer. I subscribe to organic vegetable deliveries from a local farmer between May and November and rhubarb is usually packed in the first delivery box. So for me rhubarb represents the beginning of a summer season with all the wonderful fresh […]