Oh yeah. These are happening. They’re like a a coconut rough cupcake but with green vegetables in them. Yesss please. Don’t freak out about the vegetable content, it’s there to give texture and zucchini is so mild and slightly sweet so it’s a totally fine thing to put in your baked goods. No more zany than carrot cake. So if you can get around carrot cake, you can get around these.
This recipe makes a mini bathc of muffins, just 6 of these special delicious beauties and there’s good reason for that. They’re best eaten the day you make them. Having one fresh from the oven is pretty much a must as they’re super light and airy. They’re alos amazing as part of a brunch spread if you’re the kind of person who has friends over for breakfast. Those kinds of people are great (note to all friends, have me over for breakfast please).
It’s October, and that means Halloween and pumpkin themed things. Even is pumpkin season is coming to an end over in this part of the world, social media has me craving pumpkin treats and I’m caving to those cravings with this pumpkin slice. It’s a healthier take on a pumpkin pie because it’s missing all the condensed milk. It’s also lighter and super easy to make.
This cobbler is sort of like a skillet self saucing pudding. It’s grain free and low in sugar thanks to being mostly sweetened with banana. It’s also rich chocolatey goodness and I’m all about that. Keep reading if you are too!
This is lower in fat and higher in fibre and omega 3’s than your regular dessert, plus it’s super easy and totally delicious. You make it in a pan and it’s on the table in 25 minutes. What could be better?
This double chocolate vegan treat is a cross between a cookie and a brownie, the crisp exterior of a cookie with the soft chocolate interior of a brownie.
This is the instant sweet treat you’re after. It’s full of fibre and antioxidant rich ingredients, and can be made on the stove top in a matter of minutes. The perfect solution to your winter cravings. All the ingredients are pantry or fridge staples. One of them is water…
This is a super impressive looking birthday cake that is way easier to make than it looks!! It’s refined sugar free and gluten free and has a rich sort of mousse cake like texture without being cloyingly sweet. A birthday cake amazing enough for my best friend, and a little bit good for you too! Happy Birthday Anz x.
These taste like a cross between cinnamon brioche and cinnamon donuts. The coconut, vanilla and cinnamon give them sweetness (enhanced with a little maple syrup, or dates if you’re not a fructard!) and the dark roasted almond butter adds a toasted richness that makes them extra delicious.
With a choc, coconut almond base, tahini caramel middle layer and raw chocolate topping this slice is all the good things. It’s gluten free and sweetened with a little maple syrup to make it a not so naughty treat.