For when you just need something sweet to get you through the day.
The following recipes are some of my absolute faves; you’ll not find any refined sugars in them; however if you’re watching your sugar levels if you’re suffering with gestational diabetes – air on the side of caution when it comes to consuming the recipes that contain naturally occurring sugars such as honey, maple syrup and coconut sugars.
Sugar Free Apple and Carrot Muffins
- 2 Apples Grated
- 1 Medium Carrot Grated
- 1 Cup Wholemeal Flour
- 1 Cup Rolled Oats
- 3/4 Cup Soya Yoghurt
- 1 Large Free Range Egg
- 1/2 tsp Baking Powder
- 1 tsp cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Vanilla essence ( optional )
- 1. Set oven to 180°C / 160°C Fan / Gas Mark 4 and either use muffin cases or grease your 12 x Muffin Tray
- 2. Place the carrot, apple, cinnamon and ginger into a heavy based saucepan with a little water and simmer away for 10 minutes.
- 3. Beat the egg and yoghurt together along with the vanilla essence if using and stir in the cooked carrot and apple mixture.
- 4. Fold in the flour to the mixture and completely combine
- 5. Spoon the mixture into your muffin cases and place in the oven for 20 minutes
- 6. Leave to rest for 15 minutes before serving.
Oat and Blueberry Pancakes
- 1 -1/4 Cup Wholegrain Flour / Gluten Free Optional
- 1/2 Cup Rolled Oats
- 1-1/4 Cup Milk of your choice ( Unsweetened Almond Milk is scrumptious )
- 1 Large Egg
- 2 tsp Baking Powder
- 1 Cup Frozen Blueberries
- 1 tbsp Coconut Oil Melted
- 1. large bowl, combine flour, oats, baking powder frozen blueberries; mix well.2. In separate bowl, combine milk, egg and melted coconut oil; blend well.3. Add liquid ingredients to dry ingredients until combined but do not over stir as the pancake mixture will become too heavy. 4.Heat a frying pan over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease and pour 1/4 cup batter into hot pan. Turn when bubbles start to form and the edges start to look cooked.5 Serve & enjoy with your favourite toppings
- If you’re not watching your glycemic levels you can try banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
- For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
Chocolate Beetroot Brownies
- 115 / 4 Grams / oz Precooked Beetroot
- 100 / 3-1/2 Grams / oz Dark 80-90% Cocoa Chocolate /Sugar free optional
- 60 / 2 Grams / oz Butter
- 60 / 2 Grams / oz Natural Honey / Omit this completely for an entirely indulgent treat which won’t spike your sugar levels
- 70 / 2-1/2 Grams / oz Raw Cacao Powder
- 70 / 2-1/2 Grams / oz Wholemeal Self Raising Flour
- 1 tsp Baking Powder
- 115 / 4 Grams /oz Chopped Walnuts
- 115 / 4 Grams /oz Chopped and Pitted Medjool Dates
- 2 Medium Sized Eggs
- 1. Preheat oven to 180°C / 350°F / Gas 6 and grease and line a 12 inch tray bake tin. 2. Break up the chocolate and place into a heatproof bowl along with the honey and butter. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally, 3. Meanwhile, chop the beetroot and add to your blender, add a tablespoon of water if too thick. Blend until it reaches a smooth consistency and set aside. 4. If the chocolate has completely melted and a rich glossy mixture has formed, remove from the heat and set aside. 5. In a separate bowl mix the flour, cocoa and baking powder together.6. Chop the walnuts and dates up and add to the flour mixture giving it a thorough mix, by doing this you’ll prevent any of walnuts and dates dropping to the bottom of the pan in the oven. 7. Add the beetroot mixture to the chocolate and stir until completely combined. 8. Whisk the eggs and pour slowly into the chocolate mixture and mix completely.9. Create a well in the dry mixture and slowly spoon in the wet mixture, be careful when mixing but ensure the mixture is combined. Pour you mixture into your prepared tray bake tin and place in the middle of the oven for 15-20 minutes or until a knife inserted into the middle of the brownie comes out completely clean. Once cooked leave to cool slightly before lifting out onto a large chopping board, Cut into equal squares and place on a wire rack.Enjoy x
Chocolate and Coconut Tray-Bake
- 7 Large Eggs Separated
- 4 oz Dark 95% Cocoa Chocolate
- 4 tbsp Coconut Oil / plus put a tablespoon aside for later
- 6 oz Xyitol Total Sweet / or Stevia
- 4 tbsp Desiccated Coconut
- Preheat the oven to 180°C / 160°C Fan /Gas mark 4 / 350°F1. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Add the coconut oil and and stir until completely combined and remove from the heat and set aside. 2. In a clean bowl whisk the egg whites and xyitol total sweet until the mixture forms stiff peaks and is smooth and glossy. 3. In a another bowl whisk the egg yolks until they’re lightly and creamy and pour in the chocolate mixture and stir slowly with a metal spoon. 4. Add the chocolate mixture to the eggs whites, being super careful to not over mix, be as gentle as possible so as not to break the air bubbles. 5. In your greased and lined tray bake tin pour the mixture in and smooth down with a spatula or back of a very large dessert spoon. 6. Place in the oven for 30 minutes or until a knife inserted into the middle comes out clean. 7. Leave to rest for ten twenty minutes or so. Meanwhile melt the remaining coconut oil that you put aside and with an egg brush very lightly coat the top of the cake with it and finish off with a sprinkling of coconut. Enjoy x
Chocolate Energy Balls
- 2 Cups Rolled Oats Gluten Free ( although not necessary )
- 3/4 Cup Mixed Nuts Unsalted
- 75 Grams Dark 90% Cocoa Chocolate / Optional Sugar Free Chocolate
- 2 Heaped Dessert Spoons Organic Sugar Free Crunchy Peanut Butter
- 5 Medjool Dates Pitted
- 1/4 Cup Unsweetened Almond Milk ( or any milk of your choice
- 1/4 Cup desiccated coconut
- Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Spoon in two heaped dessert spoons of crunch peanut butter and stir generously. 2. Use 1 cup of Rolled Oats and your mixed nuts and blitz together until the mixture forms a course powder consistency. 3. Ensure your dates are pitted and add to the blender along with the milk and blitz up for 30 seconds. 4. Add the other cup of rolled oats into your oat and nut mix and pour the chocolate mixture and date and milk combo into the bowl combining until all the mixture is covered in the chocolate. It;ll be quite hard to mix and feel quite stiff. So you’ll need to put some elbow grease into it ( Arm day anyone? ) 5. Put the coconut onto a large plate and using clean dry hands roll the mixture into small balls, and coat in the coconut. I leave mine on the plate as I go. 6. Once you have about 12 balls or more if they’re slightly smaller than these, pop in the fridge for an hour to set. Although they’re delicious straight from bowl to mouth if you’re anything like me. 7. Store in an air tight container; these will keep for about 5 day and if you make a bulk batch, put in an airtight freezer bag and they’ll freeze for up to a month. Enjoy x
Banana and Date Flapjacks
- 200 Grams Rolled Oats ( Gluten Free if required)
- 2 Medium sized ripe bananas
- 100 Chopped and pitted dates
- 50 grams Ground Almonds
- 100 grams sunflower seeds, goji berries, chia seed mix ( you can mix this up with your choice of seeds and nuts
- 2 tbsp Runny Honey / Maple Syrup
- 1 tsp Cinnamon
- 90 Grams Dark 85-90% Chocolate
- 3 tbsp Desiccated coconut
- 1 .Preheat oven to 180°C and grease and line a 12 x 12 inch tray-bake tin
- 2. Soak the dates in boiling water for 5 minutes
- 3. Combine the oats, seeds, nuts and cinnamon in a large bowl
- 4. Drain the dates and add with the banana and honey to a blender and blitz up completely until the mixture is smooth.
- 5. Add the date and banana mixture to the oat mix and stir completely until everything is combined.
- 6. Spoon the mixture into your prepared tray bake tin and smooth down with the back of a metal spoon and place in the middle of the oven for 20 minutes.
- 7. In the meantime Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Once melted, leave to one side until needed.
- 8. Once the Banana and Date bars have cooked, remove from the oven and leave to cool completely, spoon over the melted chocolate and with a spatula or knife smooth the chocolate over the top and sprinkle with the coconut. Place in the fridge to let the chocolate set before slicing. These will keep in an air tight container for a week, although I guarantee they won’t last this long. Enjoy x
Carrot and Courgette Blondies
- 1/2 Cup Butter, melted
- 1 Cup Organic Coconut Sugar
- 1 Medium Free Range Egg
- 1 Medium Carrot peeled and grated
- 1 Medium Courgette peeled and grated
- 1/2 Cup All purpose flour
- 1 tsp Baking Powder
- 1 Preheat the oven to 350°F (175°C). Lightly grease a square 20 x 20cm
- 2. Whisk together your melted butter and coconut sugar in a bowl
- 3 Add the egg, carrot and courgette and stir completely
- 4 Next add the flour and baking powder to the wet mixture.
- 5 Pour into the pan and spread evenly and pop in the oven for 30 minutes or until a knife inserted into the centre comes out clean. Set aside for about 30 minutes to cool
before cutting into squares and placing on a wire rack.Enjoy x
Chocolate Nutty Caramel Bars
- 2 Cups Oat Flour If you don’t have oat flour, its easy to make your own, just use a blender to blend up 2 cups of rolled oats until they resemble a flour consistency
- 2 Cups Pitted Dates Medjool are the best but standard dates are just perfect
- 1/4 Cup Organic Palm Oil / Sugar Free Peanut Butter I used Whole Earth Peanut and Coconut Butter which is my new fave peanut butter.
- 1 Cup Mixed unsalted nuts
- 1/4 Cup Maple Syrup
- 200 Grams Dark 85-90% cocoa solid Dark Chocolate
- 1 Prepare and line a 12 inch by 12 inch tray bake tin with parchment paper.
- 2. Soak your dates (ensure they’re completely pitted) in a little boiled water, covering the dates for 15 minutes.
- 3. Blend up your rolled oats to form oat flour or place your oat flour in a large bowl.
- 4. Pour out some of the water from your dates, you’ll need to leave a little water to create a smooth consistency when you blend, spoon in 1/4 cup of peanut butter and 1/4 cup of maple syrup.
- 5. Blend the date mixture in a food processor or blender until completely smooth.
- 6. Add half the of the date mixture into the oats and combine until a thick stiff dough forms, next pat this down into your prepared tray bake tin. You’ll want the thickness of the base to be approximately half an inch and using the back of a metal spoon flatten it down completely.
- 7. Place your mixed nuts into a large bowl and use the end of a rolling pin to break them up. Always fun if you need to let out a little frustration and oddly satisfying.
- 8. Combine nuts and remaining date mixture together and spoon over the flattened down oat base, spreading the mixture over the base to cover. Next place the tray in the freezer for an hour to allow the mixture to completely set.
- Tidy up while you’re waiting ( the not so fun part of baking ) Prepare a chopping board with parchment paper ready for the next stage.
- 9. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally and remove once completely melted.
- 10. After an hour the bars should be firm enough to cut into 12 equal sizes and using two forks place each bar in the melted chocolate until completely coated and place each bar on the parchment paper. Once all of your bars are coated place in the fridge for 30 minutes until the chocolate has set.
- Enjoy x
Date and Cacao Cookies
- 3/4 Cup Plain Flour
- 2 1/2 tbsp Raw Cacao Power
- 1/2 tsp Baking Powder
- 1/4 Cup Honey / or Rice Malt Syrup
- 1 tsp Vanilla Essense Not Essential
- 3 tbsp Cold Pressed Coconut Oil Melted
- 1/2 Cup Finely Chopped Dates
- 1/4 Cup Dark Chocolate 85-90% Cocoa chopped into small pieces
- 1/4 Cup Milk ( Almond, Oat, Soya )
- In a large mixing bowl, combine the flour, cocoa powder, baking powder In a medium-sized mixing bowl, whisk together the dates, honey, coconut oil, and vanilla essence. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips stirring until all completely combined. Preheat your oven to 160°C and line a large baking sheet with grease-proof paper.Using a tablespoon, drop the dough onto your prepared baking sheet, and use the back of the spoon to flatten the mixture down slightly. Bake in the oven for 15 minutesRemove your cookies from the oven and let them cool on the baking sheet for 15 minutes before transferring them to a cooling rack to cool completely. These will store in an airtight container at room temperature for up to a week.
Date and Walnut Granola Bars
- 1 Cup walnuts roughly chopped
- 3 Cups Rolled Oats
- 3/4 Cup Runny Natural Honey
- 1 tsp Cinnamon
- 1 tsp Ground Allspice
- 1/4 cup Sunflower Seeds
- 1 Cup Date Puree Use 1 cup of dates and two tablespoons of almond milk and blitz in the blender, don’t worry about getting the mixture smooth, the lumps will add to the flavour
- 6 tbs Cold Pressed Coconut Oil
- Preheat the oven to 160°C or gas mark 3Grease and line a 20cm square or rectangular baking trayMix the nuts, oats, sunflower seeds in a large bowlBlitz up one cup of pitted dates with two tablespoons of almond milk. If you’re not concerned with dairy free; normal milk is just as good ( I know the pack will say they’re pitted but its worth squeezing them between your fingers to check for any stones that made it through the pitting process before you blitz them. (speaking from an unfortunate experience, trust me there is nothing worse than an entire batch of bars ruined because one stone got through, plus there’s the risk of choking and believe me your teeth will thank you for it.Over a low heat add the coconut oil and honey together until the oil has completely melted and add the spices and date puree.Remove from the heat and mix into the oat mixture until all the mixture is combinedPlace the mixture into your tray and flatten down with the back of a metal spoon and place in the middle of the oven for 40 minutesCheck after 30 minutes to ensure they don’t brown too much on top.Allow to cool before slicing into bars and place on a wire rack to cool more. They’ll also harden up as they cool.
These can then be stored in an airtight container for up to a week, but I promise they won’t last a week once you try them.
Gluten Free Breakfast Muffins
- 235 g bag washed spinach
- 350 g gluten-free flour or oat flour
- ¾ tsp salt
- 2 tsp Baking Powder
- 3 medium Free Range Eggs
- 150 g natural yogurt
- 150 g unsalted butter melted and cooled slightly
- 100 g feta cheese crumbled
- 5 sun dried tomatoes chopped roughly
- 1. Preheat the oven to 180˚C, gas mark 4; line a muffin tin with 12 cases.
- 2. Roughly chop the spinach and tomatoes and combine
- 3. Mix the flour, salt, and baking powder in a large bowl and beat the eggs in a jug, stir in the yogurt and melted butter. Make a well in the middle of the dry ingredients and combine the wet ingredients
- 4.Stir in the chopped spinach, feta and tomatoes
- 5. Spoon the mixture into the muffin cases and bake for 30 minutes.
- 6.Remove from the oven and cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
- Tip: for a bit of added heat add a 1/2 tsp of cayenne pepper to the mix.