Category Archives: Sweet Like Candi

Butter, from grass-fed cows, wins every time!

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We all know that butter is the latest buzz-word, especially if you are part of the Banting community!

Fat is our new best friend.

Margarine is a definite no-no! But, please have some butter in your coffee, with your fried eggs, in your porridge, on your seed crackers, your veggies, in your sauces and anywhere else you feel like it. Butter on absolutely everything, every day, all the time! Yes please – triple yum!

But, what makes butter from grass-fed cows so special?

Grass-fed butter is rich in about 400 different fatty acids and a number of vitamins, such as A, D and E, but vitamin K2 is only present in cows eating rapidly growing green grass, rich in vitamin K1. K1 is then converted into K2 by the cow’s system, which is something our bodies cannot do. Therefore, by eating grass-fed butter we are able to utilise this vitamin. K2 is responsible for making sure that calcium is deposited into our bones correctly, promoting strong bones and teeth, as well as helping to prevent tooth decay (by reducing the amount of acidophilus bacteria in the mouth). K2 also helps to prevent heart disease by stopping calcium from being deposited in the arteries. It is also shown to be important for brain function and the reproductive system. Pregnant women deficient in this vitamin, often give birth to children with poor facial bone structure. K2 is also found in pastured eggs, some organs like kidney and liver, and marrow, from grass-fed cows.

Grass-fed butter is also high in butyric acid, which promotes a healthy metabolism, wonderful for weight regulation, and helps to control insulin sensitivity, which is great for anyone on the Banting diet, with insulin resistance and Diabetes. It also has anti-inflammatory, anti-cancer and anti-stress properties.

And that’s why I choose to use butter from grass-fed cows in my products.

Moooove over and pass me the grass-fed butter, please 🙂

Doing it for the kids this Saturday at Oranjezicht City Farm Market and a recipe for sugar free gummy sweets

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This weekend at the Oranjezicht City Farm market at Granger Bay, we’re doing it for the kids! We will be selling signed copies of the brand new kids’ book, “Raising Superheroes” by the authors of the Real Meal Revolution. Jonno Proudfoot says, “This is the most important book on childhood nutrition in the world. You simply cannot raise a child without reading it.” Powerful words – and we agree! A 2014 report from the “International Obesity Task Force” estimates that worldwide more than 200 million school age children are already overweight or obese!

The sad fact is that children who are obese are likely to become overweight as adults, with all the associated risks such as Type 2 Diabetes, Hypertension, Metabolic Syndrome, Gout, Cancer and Dementia. This is especially high if obesity occurs before age 10.

So let’s join together and focus on raising happy, healthy children. The first step is through food education and eliminating sugar and harmful grains like gluten from the diet. It’s about having fun with food, but respecting it at the same time. To encourage this, we will have some exciting kid-friendly treats at the market.

In the meantime, here is a super-simple recipe for sugar free gummy sweets – that we just love and the kids do too!

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(Makes 10 – 12 gummy sweets)

Ingredients:

1/2 cup fresh lemon juice or juice from mashed raspberries/ strawberries
4 leaves gelatine, soaked in water for a few minutes or 3 Tbs powdered gelatine/ agar agar for Vegan option
2 – 3 Tbs xylitol or 30 – 40 drops liquid debittered Stevia

Method:

Whisk all ingredients in a small saucepan
Heat over low heat until mixture starts to liquefy and gelatin has dissolved
Transfer mixture to an easy-pour container
Pour mixture into shaped rubber ice tray moulds
Allow gummies to set for 10 – 15 minutes in the freezer
Remove sweets from moulds and store in the fridge

My Story

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Tool for health - sweet like candi

I started my business, Sweet Like Candi, a little over a year ago because I saw the need for delicious gluten free and sugar free treats.

I have had an interesting health and food journey – in my eyes, both food and health are inexorably linked. I am a firm believer that you are what you eat.

I suffered in excess of eight years of my life with intestinal ulcers, bloating, insomnia, brain fog, mood swings and a number of other uncomfortable and painful symptoms, until I was lead to a Homeopath, (after all a doctor could prescribe to me were anti-depressants, which I refused to take).

Months of elimination tests culminated in some blood tests that stated that I had intolerances to gluten, dairy, eggs, yeast and garlic.

Knowledge is power, and I equipped myself with as much information as I could on the subject. At first, I was immensely overwhelmed because when reading food labels, it became apparent that these items were in the majority of store bought and ready-made foods.

This sparked my passion for cooking because I realized that the only way that I was going to be able to eat anything, was to make it myself.

Baking became my biggest challenge as I was determined to bake without the likes of flour, eggs, milk, sugar and yeast. I realized that baking was a science, and the only way to bake without an ingredient was to figure out what the ingredient actually did, in order to replace it.

I did extensive research, wrote articles, experimented for hours on end, forced my friends to be my guinea pigs, and eventually I started a blog about my food journey because I reasoned that there must be other people out there in the same position as me.

Six years ago, it wasn’t an easy task to eat out at restaurants, if you had allergies or intolerances. Trying to explain what I wanted to eat became a five day game, because I would forget to mention no basting on my steak or no dressing on my salad, and landed up sending my food back more often than not. My friends, I’m sure, dreaded going out with me. So, I was faced with a choice, stay at home or just not be strict when going out and suffer the consequences. I still wanted a social life, so I chose the latter, which became a bit of a downward spiral as one cheat lead to another, and one compromise led to another until eventually I was not healing myself.

I landed up at an Iridologist who looked into my eye and summed up my health woes in one word – Candida. Candida is a yeast infection. The organism Candida Albicans is already present in our bodies, such as the mouth and gut, in order for us to function correctly. Factors such as stress, poor diet, a compromised immune system, extended use of antibiotics, alcohol and birth control pills can cause it to grow out of control.

In my case, the Candida was the worst he had seen. It was in every organ of my body and he said that if I continued the way I was going, I might not be able to fall pregnant. And thus started my new blog, and my new food journey, Sweet Like Candida.

This blog is just focused on eliminating gluten and sugar – and I thought how amazing it was to be able to bake with eggs and dairy again.

I started finding ways to replace the sugar and gluten, making my own gluten free flour mixes and I even made a few cakes using beans. I pushed the boundaries with ingredients, much like I had done before.

But, even though I now had a new eating plan, I wasn’t feeling healthy and I still wasn’t losing the fat roll around my middle – a sure fire sign that I was insulin resistant.

Around this time, my step mom found out that she had Type 2 Diabetes. Her health journey led her to Tim Noakes, The Real Meal Revolution and Banting, which in a nut shell is about eating real food and avoiding anything processed and ready-made. In an ironic twist of fate, it seemed like my food journey had come full circle.

I devoured the Real Meal Revolution book from cover to cover and became excited when it mentioned reversing Candida, which had by now become my life’s mission.

The main aim with Candida is to starve it of all sugar, and foods which convert into sugar, which it feeds on – thus Banting is the perfect diet for me.

When I learned about the phenomenon of hidden carbs in foods, it was like a light bulb went on in my head; it made complete sense to me, because although I wasn’t eating gluten or sugar, per se, I was still eating rice and potatoes and some fruits and vegetables, which all, because of their hidden carbs, converted into sugar in the body, fueling my Candida.

The book made me feel like someone understood where I was coming from, and how I still absolutely needed my food to taste delicious and that I didn’t want to feel deprived because I was eliminating certain things from my diet.

The huge amount of fat did cause me to panic at first because all my life I had been taught that fat was bad and unhealthy. But, with the constant repetition from my step mom that fats are good and carbs and hidden carbs are the enemy, my mind began to shift as I tested it out and began to see the results in myself.

I no longer experienced the yo-yo effect with my weight – losing it and then putting it back on. The bloating stopped and so did the mind fog and mood swings. I had so much energy, with no more tired slumps or lethargy. I was happier than I had felt in forever and I just wanted to share my good fortune with the world, and so began my new task, with my new business – Sweet Like Candi.

Sweet Like Candi specializes in cakes, desserts and savoury items for all occasions. Some examples include: cauliflower pizza bases, bread, truffle squares and a variety of cakes and cupcakes. Only the best ingredients are used: free range eggs; grass fed butter, cream and yoghurt; organic chocolate, cocoa and coconut oil; vanilla extract (to name a few).

The reason I choose to use xylitol in my baking is because it does not convert into sugar in the body like other sweeteners such as fructose, honey, coconut sugar and agave – although these are all seen as natural, they have the same effect on the body as sugar. Xylitol also has proven anti-fungal properties, inhibits Candida yeast and reduces tooth decay. (Although it is not safe for dogs and may have a laxative effect in some people.)

All of my products are Banting, low carb, Diabetic friendly, grain free, sugar free – as well as dairy and egg free (where applicable).

Children’s diets have become very important to me – I feel that the sooner we start, not only feeding them better, but educating them on the foods that they consume, the better they will feel and the better equipped they will be to fight, and even prevent, health issues in the future. I am constantly creating treats and snacks that are delicious, healthy and kid approved.

I am excited about a healthy future. All it takes is a choice and the want to live a happy, fulfilled life.

“Eggciting” News – I’ve found an amazing egg supplier: Solitaire Free Range Eggs

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I live by the motto, “you are what you eat” – I say this often because it is essential to put the best into my body in order to get the best out of it.

But, it is even more imperative to put the best ingredients into my cooking and baking – because you as my customers, family and friends are just as important to me.

On the Banting way of eating, eggs dominate the diet. I eat eggs for breakfast, practically every day, and I use between 3 and 8 eggs in my baked goods, at a time – therefore the quality of egg is of the utmost importance.

Eggs are high in protein and fat and according to http://www.eggs.ca, eggs are one of the few foods considered to be a complete protein, because they contain all 9 essential amino acids. Amino acids are considered the “building blocks for the body” because they help form protein.

There are many vitamins and minerals found in eggs, which benefit us in the following ways:

Iron:

Carries oxygen to the cells, helps prevent anemia – the iron in eggs is easily absorbed by the body

Vitamin A:

Helps maintain healthy skin and eye tissue; assists in night vision

Vitamin D:

Strengthens bones and teeth; may help protect against certain cancers and auto-immune diseases

Vitamin E:

An antioxidant that plays a role in maintaining good health and preventing disease

Vitamin B12:

Helps protect against heart disease

Folate:

Helps produce and maintain new cells; helps prevent a type of anemia, helps protect against serious birth defects if taken prior to pregnancy and during the first 3 months of pregnancy

Protein:

Essential for building and repairing muscles, organs, skin, hair and other body tissues; needed to produce hormones, enzymes and antibodies; the protein in eggs is easily absorbed by the body

Selenium:

Works with vitamin E to act as an antioxidant to help prevent the breakdown of body tissues

Lutein and zeaxanthin:

Maintains good vision; may help reduce the risk of age-related eye diseases, such as cataracts and macular degeneration

Choline:

Plays a strong role in brain development and function

When it comes to baking gluten free, the most common binder is egg. Eggs are an essential ingredient in gluten free baking because they can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product.

In a cake, for example, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as biscuits and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together.

According to some farmers, “free range egg” is the biggest lie we’ve ever been told because we imagine free range to mean that the chickens have a happy life, pecking and clucking around green pastures in the sunshine – while it actually means that they live in a barn, with only very occasional access to the outside, which is fenced off. (The minimum requirements as specified by the South African Poultry Association.)

The majority of hens in this country are cage raised, which means that they live in a cage that is about the size of an A4 sheet of paper, which doesn’t even bear thinking about.

That’s why you need to think carefully when purchasing your eggs because once again “you are what you eat”. These caged hens are obviously not fed a lavish diet as they are only provided with the bare minimum in order to lay eggs that are good enough to be sold.

I take my eggs very seriously and that’s why I was beyond “eggcited” when I found Solitaire Free Range Eggs and spoke to farmer Graham personally – who set my mind at ease, when I told him my fears about the conditions the eggs are laid in and the diet the hens are fed.

Farmer Graham assured me that Solitaire’s eggs are laid by high quality, healthy hens, which roam freely during the day and are fed on a varied vegetarian diet of grains and pulses, free from preservatives, colourants, or animal-by-products.

The quality is in the yolk – I have never seen such delicious, golden-orange yolks before. They literally change the colour of the cake batter because they are so rich and luxurious. On baking with these eggs, I bubble over with happiness and I think the quality is definitely apparent in the final product – “the proof is in the pudding” as they say.

I’m not the only one who is in love with these eggs; they are the preferred supplier to Melissa’s, the Spar Group and Food Lovers Market.

When choosing the foods you cook with, I urge you to be more conscious about what goes into your mouth and the mouths of your family, and to become aware of where these products come from. Supporting local, smaller farmers, who have a passion for what they do, in my opinion, is the best way to go.

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A Confession: The day I ate all the food and drank all the wine

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I’m sure if you’re like me – which you probably are a bit, if you’re reading this blog – sometimes you just want to let loose and eat all the food and drink all the wine, without a single care in the world!

Well, sometimes that’s exactly what I want to do! And I have a wrestling match inside my head that goes a little like this:

Me 1: “It’s such a beautiful day outside – the perfect day to sit at a wine farm and drink some wine and eat some delicious food.”

Me 2: “Oh oh, a wine farm, you’re about to walk into a web of temptation.”

Me 1: “But you’ve worked so hard, you deserve a day off.”

Me 2: “You don’t get days off. You know how you feel when you drink wine and eat food you shouldn’t.”

Me 1: “But it’s a public holiday – let me have some fun.”

Me 2: “Don’t say I didn’t warn you…”

You see with me, there’s ALL or nothing… I’m not a middle of the road kind of person. If I want to drink wine, I want to do it properly, and taste everything that’s on the menu – and then I also want to pair it with different foods. I like to embrace the moment fully – life is for living and being in the moment (and all of those cliches).

But, what I keep forgetting is that my love of food and wine got me into this situation in the first place. Because of my Candida and carbohydrate resistance – I CAN’T eat all the food and drink all the wine like my friends can, even though sometimes I like to convince myself that I can.

Like I did this last weekend.

We went to a wine farm, where I just so happen to know the chef – so we had to do the wine and food pairing, of course, and then he bought us a cheese platter with bread! And, of course, we had another glass of wine (to share) and then some friends called and wanted to have some drinks – so we had some more wine – and then we were feeling hungry and so decided to go for dinner, where my excited (wine muddled brain) decided to order exactly the wrong thing on the menu…

And so… I’m pretty sure you can guess what happened…

My body went into complete shock and disbelief and proceeded to do whatever it could to get all of the acid-forming foods out of itself – which it did for the whole night and the whole next day. This meant that I was completely useless for 2 days – my head ached, my body ached, there was absolutely nothing left inside me and I couldn’t eat anything without it coming back up again. My mood was below zero, I was feeling sorry for myself and incapable of doing any constructive work (which is a problem when you realise that you are self employed).

I keep saying that my body is my temple and that I am what I eat – but sometimes I need to be reminded of these facts, the hard way.

So yes, I do wish that I could eat whatever I wanted to without feeling ill. But, I know how good I feel when I listen to my body and fuel it with all of the foods it loves – because not only does my body love those foods, the foods love me back too. I feel like I’m on top of the world, capable of achieving anything, as opposed to hating life and wishing I could crawl under a rock and die, when I eat the wrong things.

If there is some advice that I can give you, from my own experience, keep reminding yourself of how good you feel when you eat the foods that your body enjoys.

We all have those bad days, and sometimes we are placed in situations where we can’t avoid eating the bad things. But, don’t be like me and run head first into an eating and drinking frenzy that you know you’ll regret in the morning. If you do – forgive yourself and carry on giving your body what it loves, the very first instance that you can! 🙂

Baking Banting Part 1: Sugar, Artificial Sweeteners and Natural Sweeteners

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Baking is not for everyone – and neither is the Banting lifestyle, according to Professor Tim Noakes.

If you are carbohydrate resistant, meaning that your body struggles to remove glucose from your bloodstream, which causes the pancreas to over-secrete insulin, thus directing the glucose into the fat cells, where it is stored as fat – resulting in increased weight gain, continual hunger, lethargy and irritability – then this diet is for you.

And is it for me, as a Candida sufferer, and a person that has struggled with stomach issues, weight problems and a myriad of other symptoms, for most of my life.

But, if your body can metabolise carbohydrates effectively and you do not put on any weight, despite eating a high carbohydrate diet, then you may not benefit in any way from this eating plan.

Although, in the same breath, when it comes to baking and eating dessert, the healthier the better, in my opinion, no matter your body type.

Sugar has been proven to be as addictive as cocaine and heroine and is the catalyst of many ailments including heart disease, liver disease, type 2 diabetes, cancer and of course obesity.

What’s even more shocking, as an avid food label reader for over 5 years (this comes with the territory when you have to eliminate certain foods from your diet), sugar is in practically every ready-made product imaginable; breads, sauces, ready-made meals, drinks, tinned foods, low-fat products, the list goes on and on… Is it any wonder that so many of us are suffering from poor health?

Our body is not designed to consume so much sugar, in fact, according to Professor Tim Noakes, our body can only accommodate 8 grams of glucose at a time.

Fructose, dubbed as the “healthy sugar” as it is said to be found in fruit – is not removed from our bloodstream like glucose, via insulin, but is rather left to the liver to remove and when the liver becomes overwhelmed with the amount of fructose it contains, it converts it into liver fat, which increases our chances of insulin resistance, hardened arteries and heart disease.

Fructose also suppresses the hormone leptin, which tells you when you are full. In other words, your brain lets you consume it without limit.

Knowing these facts about sugar should be enough to eliminate it from your life, or at the very least, your baking. But what would you substitute the sugar with as artificial sweeteners are known to be unhealthy for you?

There are a number of natural sweeteners on the market, such as stevia and erythritol, but my natural sweetener of choice is Xylitol and only the birch bark kind because it contains zero carbs. Xylitol has similar baking properties to sugar and can be substituted more or less 1 to 1.

As with every product, the quality varies. If you are unsure of what is in a product, I highly recommend finding out from the manufacturer because your health is at stake.

Some Xylitols are made from corn cobs, and hopefully not the corn itself, while other makes of Xylitol may spike Diabetics because the manufacturer has included extra ingredients in the Xylitol.

For this reason, I choose to use Sally-Ann Creed’s Xylitol as I can trust that I am getting the best product, which is extremely important to me, not just for my own health, but for my customers as well.

I pride myself on selecting my suppliers with care because I not only want to ensure a pleasurable eating experience for my clientele, but a beneficial one too.

I am a proud re-seller of Sally-Ann’s Xylitol, please contact me if you would like to make a purchase, or you can buy directly from her.

Fairs, Markets and Expos with Cocoafair, Sally-Ann Creed and Jonno Proudfoot

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The last month has been quite a wild ride since leaving my previous job of 10 years, which had nothing to do with food, and taking a leap of faith to focus on Sweet Like Candi full time.

I am so grateful for the people who have come into my life and have provided encouragement, support, helpful tips, advice and knowledge.

Such people that spring to mind are Morne, Thelo and particularly Heinrich from Cocoafair. This Chocolate Factory is more like a family than a business – and I truly feel like I am one of the family. Going above and beyond comes naturally to them, and being the first 100% organic bean to bar chocolate factory in Africa, based on social entrepreneurship, cements all the right ingredients in place.

They see chocolate making as both an art-form and a mechanism for positive social change. Not only is their message and belief system a powerful one – their chocolate is the best I’ve tasted. You can tell that it is made with love, pride, passion and care and that they are as enthusiastic about chocolate as the most stringent chocolate lover!

Because they have such a strong belief in organic produce, I knew that this chocolate and their cocoa would be perfect for my baking – I pride myself on using only the best; our bodies are our temples, and eating sweet treats should not deviate from this principle.

My very first fair EVER was the Constantia Waldorf School Fair of The Heart, which seemed quite fitting as I am all about heart. The emphasis was on the environment and the community and they were expecting 6000 people to attend the event. WHAT?! How much do I need to bake for 6000 people??

There was a lot of baking involved – 20 batches of truffle squares, 7 cakes and over 200 cupcakes. A lot of sweat and tears, (although none in the baked goods :p) not much sleep, a sense of humour failure and much behind the scenes preparation. Thank goodness for my wonderful boyfriend who kept me sane and helped me wherever he could.

Yes! The day was a success, everyone loved my Banting goodies and I knew that I was on the right track. I learned a lot from the day and learning is invaluable.

Chocolate Truffle Cake
Chocolate Truffle Squares
Double Chocolate Cupcakes
Chocolate Truffle Squares
Red Velvet Cupcakes
Constantia Waldorf School Fair Stand
Constantia Waldorf School Fair

I took what I had learnt onto the next one.

The Women’s Lifestyle Expo – a 3 day event and the ultimate showcase for the latest products and services for women and families. Cocoafair was going to be there and so was The Real Meal Revolution team with talks given by Sally-Ann Creed and Professor Tim Noakes – I simply had to be there!

WHAT?! Little old me with not much experience and a company less than a month old – yes, yes – let’s do this! I phoned up Heinrich from Cocoafair, and asked him if I could share his space. He said he didn’t think it was possible because of the rules, but because he believed in me and my products, he talked them into giving me my own space. Life is amazing! So there I was with my space and my table and a feeling of determination in every fiber of my being!

In between this, I received an e-mail from the City Bowl Market to say that a spot had become available and that they’d love for me to start on the day before the Women’s Lifestyle Expo. Ok, no problem – I can do this. Gulp! 4 days in a row to bake for – so how much do I bake for that?? 😉

Because I am baking Banting – I wanted to be 100% sure of all the products I was using, so I tweeted Sally-Ann Creed, the generous and lovely nutritionist who co-wrote the Real Meal Revolution. She has been amazing with her advice. I asked her if I could start using her Xylitol in my baking because I could trust that it would be the best with no funny additives in it and she happily said yes and accommodated me at extremely short notice – once again, here is an example of a lady willing to go above and beyond. Her encouragement, support and high praise of my venture has meant the world to me.

My first night at the City Bowl Market was awesome. People were truly excited to find out that all of my baked treats were gluten free, sugar free and Banting approved. One comment that sticks in my mind is “Birch bark Xylitol AND almond flour? How are you making any money?” 😉 I love it when people just get it. I fills me up with a sense of purpose and achievement. I want to help people by providing them with something that not many people offer. I’m excited to build my reputation and meet new folks as I continue to have a stall at the market.

On the final day of the Women’s Lifestyle Expo, I was on such a high. I had made so many fantastic contacts, met such enthusiastic individuals who were all in love with my products and were amazed that they tasted so good.

Easter Banting Cupcakes
Proud Re-seller of Sally-Ann Creed’s birch bark Xylitol
Signage
High praise from the authors of The Real Meal Revolution
Women’s Lifestyle Expo Stand

The best part for me and the thing that makes it all worth while is the reaction I receive when someone bites into one of my goodies – their whole face lights up in wonder and enjoyment and that’s when I know I’ve done something right! 🙂

Jonno Proudfoot, creator of The Real Meal Revolution recipes, had one of those reactions when biting into my cupcake; which alone put me on a high for days! He could not believe how good it tasted or that it was so low in carbs, he kept having to double check with me to make sure. “Would you rather eat one of those amazing cupcakes or a peach?” He asked, “a cupcake”, I said and he said “So would I!”

What Jonno had to say

What Jonno had to say

Sweet Like Candi, The Business

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*Drum roll please* Isn’t it exciting? 🙂

My cakes, cupcakes and other desserts have been received with such enthusiasm and delight that I have decided to make it my business. What could be more amazing than doing what you love every day and making people happy? Not much… *does happy dance*

I specialise in cakes, cupcakes and other desserts that are all sugar free, gluten free, LCHF, Banting and some are even Diabetic friendly. I have also catered for dairy free and Coeliac clients.

I have always believed that just because you have limitations with what you can eat, doesn’t mean that the food you eat shouldn’t be delicious!

All of my GOODies are made with the best ingredients possible.

Currently, my line of products include:

Sweet:

1. Chocolate Truffle Squares with Macadamia Nuts (3.87g carbs) R25 each – gluten free, sugar free, LCHF, Banting, Diabetic Friendly. These are similar to brownies, but contain no flour. Made with Cocoafair’s 95% organic chocolate and birch bark Xylitol

2. Chocolate Truffle Cake topped with fresh berries and chocolate shards (29.78g carbs in the whole cake, excluding berries) R300 per cake – similar to the truffle squares, only a bigger version with no nuts

3. Red Velvet Cupcakes (4g carbs) R30 each – made with almond flour and birch bark Xylitol with a vanilla cream cheese icing

4. Double Chocolate Cupcakes (4.5g carbs) R30 each – made with almond flour, birch bark Xylitol and Cocoafair organic chocolate

5. Lemon Cupcakes with Lemon Cheesecake Icing (3.8g carbs) R30 each – made with almond flour, birch bark Xylitol, with real lemon and cream cheese icing

6. All cupcakes can be made into cakes: R300 for a single layer and R600 for a double layer

*Please ask about dairy free options

Savoury:

1. Small Spinach, Feta and Red Pepper Crustless Quiches (3.5g carbs) R25 each

2. Small Bacon and Mushroom Crustless Quiches (3.5g carbs) R25 each

3. Please ask about my range of breads, cauli-wraps and cauli pizza bases

4. Introducing my new heat and eat range of products – please inquire for more details

You can find me at The Oranjezicht market on Saturdays from 9am to 2pm.

I cater for all events such as birthdays, cocktail parties, tea parties, dinner parties, work functions or simply order just because you deserve a treat! 🙂  

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