If you’re after a quick and easy gluten free, low fat, low sugar snack then these are for you. They are so so good. Especially straight from the oven. Is there anything better than breaking open a muffin straight from the oven filled with oozing melting chocolate? I think not.
Cookies. Is there a better word to hear when you’re feeling a little snacky? I have quite a few cookie recipes that I rotate but these guys have fast become a new favourite. They just have such a good texture and so much flavour. Soft chewy oats, the crunch of peanuts and melted chocolate… I can’t possibly need to say anything else to convince you to give these a shot!
My mum is an expert baker. She was a home economics teacher in New Zealand for years and has always been in charge of the dessert section of any family occasion or dinner party. And she does the. best. meringues. ever. No argument. She often makes the good old original kind, this amazing chewy coconut flavour and many others. Mum’s meringues are light and airy with a crispy outer layer and chewy centre. Just how I like them.
Yay for savoury pumpkin bread! As it’s a savoury recipe it has no added sugar, is full of added nutrients from the pumpkin and is delicious. There’s no butter in the recipe but a swipe of butter on warm pumpkin bread would be glorious. So would some avocado and radishes. The manchego cheese gives it a mild bite that is really lovely with the hint of cayenne. This is great for breakfast or as an afternoon snack.
This is an easy and delicious recipe for a rich, bitter sweet chocolate brownie. It’s gluten free and lower in sugar than the typical brownie recipe. It’s also quick and easy to prepare and brilliant with a cup of tea. I’ve mixed coconut flour and almond meal in this recipe as I think they both add a delicious flavour and texture.
This cake is rich and dense, with a texture that sits on the fence somewhere between cake and brownie. I’ve been wanting to try banana flour for a while and thought what better way than in something banana flavoured? The main flavour note in these is definitely chocolate though but with banana jumping up and down on the sidelines and cinnamon lingering in the background, they make for a happy little team. I threw the roasted almonds in as a support act, and they’re a delicious addition.
This recipe was inspired by a free form berry tart recipe from the master of all baked things, Margaret Fulton. However I wanted to use a wholegrain pastry, decrease the sugar and use a fruit that was currently in season: persimmon. As I was asking this my housemate questioned my fruit choice as he thought they were savoury, more like a tomato, it goes to show that this golden fruit is not getting the love it deserves! Persimmon’s might not have the biggest fan club which is kind of surprising, because when very ripe they are sweet, low in acidity and so delicious.
I’ve been trying to perfect a recipe for double chocolate buckwheat and almond cookies for a couple of weeks now but it hasn’t been going to plan. The first batch was too shortbread like once cooled and the next was to cakey. I wanted them to be a fudgier texture. So I made these instead. Peanut butter, molasses, maple syrup and coconut sugar add to the texture. The coconut, buckwheat and roasted almonds add a nutty flavour profile (along with the peanut butter) and the chocolate chips because chocolate chips.
This doesn’t taste like health food, and I’m not going to pretend it’s an all the time food. It’s a chocolate pudding so of course not, however it uses great whole foods ingredients and can easily be adapted to suit a variety of diets. There is no refined sugar and you could probably make it vegan by using an egg substitute (I haven’t done this yet). And it tastes like comfort food, because it’s a chocolate self saucing pudding and there are few other desserts as comforting as that. It also passed the boyfriend, family and house mate test. Gooey chocolate sauce, a chocolate sponge with hints of coconut. Sold? You should be.
I have a problem. I really like baked goods. Especially in the afternoon, anything sweet really, although fruit just hasn’t been cutting it lately. I need more. But when I eat too much processed food and sugar I sleep really badly; then I’m tired; and then I want more sugar in the afternoon to stay awake. It’s a sugary, circular battlefield. To solve this ‘problem’ (really I’m using that term in a pretty fast and loose way – my problem is on the pathetic side!) I’m trying to find low fructose, whole food solutions that are free of refined sugar to stop this cruel circle. Saving lives over here, solving world problems and the like haha.