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;)
These aren’t your usual lamingtons. The title probably gives that away! They’re gluten free, refined sugar free, made from wholesome ingredients and include a yummy layer of raspberry chia jam in the middle. I’m particularly proud of the chocolate glaze that I think I’ll be using on many baked things to come! Although they are a healthier version they’re also super delicious – for real!
These are freakin’ delicious. Like, ridiculous. I almost made myself sick because I couldn’t stop eating them. Could have also been because I licked some of the drizzled chocolate off the board…hmmm. Plus they are gluten free, dairy free and lower in sugar than the cookie they’re impersonating.
I know that an ANZAC biscuit holds a very special place in Australia and New Zealand’s hearts and I shouldn’t muck with it too much. And I haven’t! This is just an alternative, and macadamia nuts are super Australian. And white chocolate is super New Zealand. Follow my logic carefully on that last part… the Maori name for New Zealand is Aotearoa, meaning the land of the long white cloud, and white chocolate is white like a cloud! Makes total sense. Much Australia. Much New Zealand.
You probably won’t believe me but these muffins have no added sugar. They don’t use dried fruit, only whole fruit. They’re also gluten free, light and fluffy. And yep, they’re filled with peanut butter and raspberry. Other than the peanut butter there’s also no added fat. Oh and they taste REALLY good.
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.
Another dairy free, vegan, gluten free cheesecake miracle! This one is a little simpler, fresher and more pink than my other cheesecake slice. An oat and almond base is topped with strawberry cashew ‘cheesecake’ filled with chunks of fresh strawberry and a swirl of strawberry puree. It’s delicious and very pretty.