Wow. This is a good one. Fudgey and delicious and best eaten warm straight from the pan. It’s also really quick and easy to make with no fancy equipment needed. It’s the kind of dessert you’ll dream about and it’s gluten free if that’s a thing you need!
Here it is, my final festive recipe for the season… and look how pretty it is! Plus it’s very simple to make with the easiest pastry ever. There’s no resting needed, no butter, no special equipment. It looks impressive and you can make it without any added sugar at all, so go ahead and eat it for breakfast 😉
I totally get that Christmas is a time of indulgence for all of us and I am by no means suggesting you overhaul your whole Christmas tradition and make it a ‘healthy’ Christmas because Christmas isn’t unhealthy, it’s a time to celebrate with your loved ones and share traditions, gifts and food. It’s not a time to be worrying about calories. Then again I don’t think any day is a day to worry about calories! That said, you can include a few things that are a little lighter to mix things up, lighter but still super delicious and this little collection ticks those boxes big time. From gluten free, to dairy free, to just wholesome there’s something for everyone,
It’s December so you know what that means: Christmas baking! I like to mix it up with old favourites and healthier takes on old favourites. These crispy gingerbread cookies have a hint of chocolate, lots of spice and are low in both fat and sugar in comparison to a regular cookie. They’re also gluten free if you’re into that sort of thing;)
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.