Styling: Sophia’s 2nd Birthday Party (Part3)

Part 3 : The Food & Recipes

Rather than embark on mission impossible, I took the advise of my daughters kindergarden teacher and applied it to the party. When faced with disciplining issues ( which I hardly ever have because my child is an angle, ha ha ) She sagely advised, ” pick your battles, and only fight the ones you can win.”

So rather than attempt a 2 year olds party without the obligatory cupcakes I strategically applied my no sugar rule where I could. I follow a LCHF diet ( low carb, high fat ) commoningly known in South Africa as Banting. A few of my friends follow the same and I wanted the adult food to cater for them.

I made all the sauces, the lemonade and a couple of cakes using xylitol as a sugar substitute and I was thrilled at how they all turned out and tasted. I dont like the artifical taste of Stevia, and I haven’t tried Erythritol. If you’re not worried about carbs or calories, you can use sugar or honey in any of the recipes.

We made boerewors ( South African type sausage) rolls with either cauliwraps ( recipe here) or hot dog rolls ( for those not following low carb) and Im thrilled to say , judging by the “leftovers” or lack of, the food was all a success! From the coldrinks to the cake, I felt I achieved my objective to be balanced and as sugar free/ low carb as possible under the circumstances.

Now for next years party….

Sugar & Gluten Free Chocolate Cake
Sugar & Gluten Free Chocolate Cake
Pretty straws make me happy 🙂
Sugar-free Homemade Pink Grapefruit Lemonade, Banting Friendly, LCHF
Sugar-free Homemade Pink Grapefruit Lemonade
Homemade SUGAR FREE sauces
Homemade SUGAR FREE sauces
Sugar free sauces, Tomato, Spicy BBQ & Mustard
Sugar free sauces, Tomato, Spicy BBQ & Mustard


1 tablespoon olive oil
1 med onion, chopped
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup honey or xylitol for sugar-free
1 teaspoon salt
700g tomato puree/ passata
300g tomato paste
1 tspn mixed dried herbs

Heat oil, Add onion and cook until softened.
Pour in vinegars, honey and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Refrigerate. Makes 2 consol jars

Adapted from this recipe -


This is more of a guideline as I improvise each time I make this recipe.

1 med onion, finely chopped or minced ( I whizz in a food processor)
1 tblspn garlic, crushed
1 small can (6 oz) tomato paste
1 can diet (sugar-free) Cola
1 cup sugar-free tomato sauce
3 T mustard, I used commercial whole grain mustard which does contain a small amount of sugar
1-3 Tablespoon Worcestershire sauce
1 pinch ground cloves
Hot sauce ( optional ) see note

Boil together for 20-30 minutes, reduce until thickened
It will not be as thick or sticky as commercially made sauces
Note – I divided mixture in half and added Tobasco to one to make a spicy sauce and 1/4 cup honey to the other to make a sweeter sticky sauce
Play around with what works for you
Made approximately 2 consol jars
( Paleo)
Serves 4 – 6

1 cup sugar or xylitol (can reduce to ¾ cup if using sweet grapefruit) or 1/2 cup honey for Paleo
1 cup water (for the sugar syrup)
1 cup lemon juice or pink grapefruit
3 to 4 cups cold water (to dilute)
1. Make a simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2. While the sugar is dissolving, use a juicer to extract the juice from the fruit , enough for one cup of juice.
3 Add the juice and the sugar water to a jug. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.
If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons or cubes of frozen grapefruit wedges


( Banting, Wheat free, Gluten Free, Paleo)

300g Lindt 70% cocoa dark chocolate
250g butter
250g castor sugar/ or zylitol
6 meduim free range eggs
150g almond flour
100g coconut flour

For the ganache
200g Lindt 70% cocoa dark chocolate
1/2cup/ 125ml cream
1. Line and grease a 23 cm spring form tin, preheat oven to 180oC
2. Melt the chocolate in a double boiler
3. In a bowl beat the butter and zylitol until light and fluffy. Add the eggs one by one, eating between each addition. Do not be alarmed if the mixture begins to appear curdled, it will come together again when you add the chocolate
4.Slowly stir in the melted chocolate, alternating with tablespoons of almond and coconut flours.
5. Pour batter into prepared cake tin and transfer to the oven.
6. Bake for 40-50 minutes or until a skewer comes out clean.
7. Switch off oven and leave cake to cool in the oven with the door ajar.
8. Cake can be prepared a day ahead, and will keep for 5 days in an airtight container

For The Ganache

1. Melt the cream and chocolate together in a double boiler.
2. Allow to cool slightly before spreading over the cold cake.
3. Serve decorated with berries and a dusting of icing sugar.

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