Hi There!

Welcome

I'm Mikhaela.

I quit sugar four years ago when I was pregnant with my first son. It was making me fat, sick, lethargic... miserable. It was hard, but I got there. The reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

Cinnamon Sugar Scrolls

Cinnamon Sugar Scrolls

This was a favourite of mine growing up. I loved them served warm on a cold day for morning tea from the school canteen.

Yesterday I tried making them for the first time. I don't know why it's taken me so long to give them a go, but I was so happy with how they turned out, I thought I would post the recipe straight on here. I love that this recipe does not need yeast and prep time is only 15 minutes. Served warm with a little butter and cup of tea is bliss.

Note: you can add apple, blueberries or any fruit to this recipe. I'm looking forward to making them with bananas next time. Also - I didn't drizzle icing over mine as I think these are sweet enough.

2 1/4 cups self-raising flour, 100 grams of unsalted chilled butter (finely chopped), I tblsp caster sugar, 2/3 cup milk, 1 egg, 1/4 cup brown sugar, 2 tsp cinnamon, 1/2 cup raisins (finely chopped)

Start by heating the oven to 180 degrees.  Place baking paper in a slice dish.

Combine the flour, sugar in a bowl. Rub in half of the butter until it feels like bread crumbs. combine the milk and egg in a separate bowl. Then stir into the flour mixture until it resembles a sticky dough. Turn out onto a lightly floured clean work surface. Knead for 30 seconds. No more.

dough.jpg

With a rolling pin, roll the dough into a 40 x 40cm rectangle. Sprinkle the entire rectangle with the brown sugar, cinnamon, raisins. Then dot the remaining 50 grams of butter over the dough. Roll up the dough tightly and cut into 12 even slices. Place the scrolls together in your tray so they are snugged up. Sprinkle with a little more brown sugar and bake in the oven for 20 - 25 minutes. Or until golden brown. Best served straight out of the oven.

 

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