This tastes like a banana cream pie, but better, because it has coconut and different textures and the creamy banana bit tastes and feels (in your mouth obv, don’t go running your fingers through it you weirdo) like mousse. And yes, it’s just all kinds of crazy good. I want to eat this for breakfast every day. For ever. Until I’ve od’d on banana and I’m like, ew get that away from me (won’t happen, no way). Can you tell I’m a little bit excited about this one?
This is a refreshing, easy and nutritious summer dessert. Or snack for that matter. It’s dairy, gluten and sugar free and maximises that fresh strawberry flavour. That flavour is enhanced by both the freshness of lime and the lingering vanilla flavour. You could leave the vanilla out but I think it’s what takes this to the next level, from frozen snack to dessert.
There are no black beans in these brownies. I repeat, these brownies are black bean free. I sometimes feel that black beans have a slightly overpowering taste, even when smothered in chocolate. When I make a bean based brownie I like to use cannelini beans as you still get the health benefits of them being a plant based dessert that’s full of fibre, but with a less ‘beany’ taste.
This cake is gluten free and uses a mixture of polenta and nutrient filled nuts to add texture and flavour. Blood oranges are one of my favourites, i love the variation you get in colour and they have such a beautiful flavour with a slight bitterness which balances this cake nicely. This is a cake, so it’s not health food but we all need cake sometimes and this one is full of real ingredients and amazing flavour.
Breakfasts should be fun, easy and make you excited. A breakfast that sounds like a dessert definitely ticks those boxes. This one also takes so little time, is full of delicious goodness, and can be prepared the night before.
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.
Sometimes you just need cupcakes, right? But sometimes you don’t want to throw all your good intentions out the window. These little gems are a great mid-ground, they are still sweet but are made with fantastic whole food ingredients and are filling enough that you can stop at one (if, like, self control is a thing you have a handle on). They remind me of those delicious hazelnut gluten free cupcakes with the white chocolate icing and nut brittle that many Melbourne cafes stock. Except these use much less sugar, and are a mixture of buckwheat flour and hazelnut which ups the nutty taste. Fraser believes the pralined nuts on top make these ones, I think it’s the light but creamy vanilla, ricotta and cream cheese icing. Either way they are a delicious indulgence.
Chocolate waffles that are light like a sponge cake inside with a crispy exterior, it’s like eating a little disk of chocolate sponge. This is my third waffles post. Is that ridiculous? I just really loves waffles… and not just waffles themselves but the waffle maker too. It just makes the best toasted sandwiches… I need to experiment with more food types in the waffle maker. But back to waffles. Waffles and chocolate. Chocolate waffles. These are gluten and refined sugar free. They’re actually not that sweet at all but have a bitter chocolate flavour that works well with the slightly nutty buckwheat. As they are just a little sweet the flavours of the waffle are brilliant with fruit toppings and maple syrup.
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.
Is there anything better on a cold afternoon than a cup of frothy creamy, chocolatey goodness? Yes. Yes there is. If you add chilli and cinnamon to it. This recipe is uber simple and easy. It can be made with dairy milk or almond milk, but not the dodgy almond milk that’s really watery either make your own or use a good quality rich and creamy version. The hint of chilli makes this extra warming and is just enough to leave some residual heat in your mouth. I promise this is good.
