Guilt-free brownies

Gosh, it’s been forever since I’ve posted another recipe. I’ve been baking a lot but without much time to write things down.

I got my son to try out a Sarah Wilson brownie recipe recently, but changed things around a bit to fit our lifestyle. The result is a delicious, moreish snack that satisfies my chocolate craving while not being too sweet or heavy. The main ingredient? Courgette…

Ingredients

200g finely grated courgette (don’t peel it)

175g peanut butter

1 egg

80g rice syrup or maple syrup (add more of you have a particular sweet tooth or if you’re using intensely bitter chocolate)

80g melted dark chocolate

40g roughly chopped pecans

30g buckwheat flour

1 tsp cinnamon

1 tsp gingerbread spice

1 tsp bicarbonate of soda

Instructions

Pre-heat the oven to 180C.

Melt the chocolate with the peanut butter and rice or maple syrup.

Mix all the ingredients and pour the mix into a square brownie or cake tin lined with baking paper.

Bake for 45 minutes.

The mix will still be quite gooey when it comes out of the oven. Leave to cool and then enjoy with some whipped cream…

Double chocolate & pear cupcakes

Pears and chocolate is one of my favourite autumn combinations. Since my boy needs snacks for school, these cupcakes seemed like a great option. They will keep moist for 5 days in the fridge because of the added pear.

Ingredients

2 eggs

150g raw cane sugar

220g peeled and grated courgette

100g buckwheat or rice flour

60g almond meal

60g raw cacao powder

2 tsp baking powder

1 tsp vanilla

1/4 tsp psyllium (optional)

Pinch of salt

3 pears, peeled and diced

Handful of chocolate buttons

Instructions

Pre-heat the oven to 180C.

Beat eggs and sugar together for 4 minutes.

Add all the other ingredients and mix gently until combined. Add the chocolate buttons and diced pear at the end.

Spoon the mix into greased muffin cases.

Bake for 20 minutes.

Enjoy!

Double chocolate and banana tray bake

I have an issue with sugar. I tend to seek it when I crave comforting, when my world’s in turmoil. And so my GP suggested I wait for 5 minutes before I eat chocolate and I ask myself which emotion I’m feeling and how it connects with my chocolate craving. I’ve found it really helpful to acknowledge when I’m stress-eating. I’m also trying to increase my baking, so at least I have something healthier in the fridge when I do give in to that sugar fix.

And so I whipped up this tray bake in five minutes last night. It’s chocolatey enough to soothe my cravings, but with bananas and eggs also has enough nutrition to not feel entirely like wasted calories.

Ingredients

3 overripe mashed bananas

2 eggs

100g olive oil

100g buckwheat or rice flour

50g almond meal

50g corn starch

1tsp psyllium

100g raw cane sugar (or other sugar), increase to 150 if you’ve a sweet tooth

50g raw cocoa powder

30g pecan chunks

1 tsp vanilla

1 tsp bicarbonate of soda

1/2 tsp gingerbread spice

Pinch of salt

Chocolate chips. I used the vegan ‘chocolates from heaven’

For the top: 100g lactose-free or vegan cream cheese mixed with 100g vegan coconut or almond yoghurt and a dpllp of maple syrup to your taste.

Instructions

Pre-heat the oven to 180C.

Mix all of the ingredients and pour into a greased tray.

Leave in the oven for 30 mins.

Leave to cool entirely, then spread the cream cheese and yoghurt mix on top, sprinkle with some pecan chunks and enjoy!

Biiig cookie🍪

I can’t remember the last time I posted a new recipe. I’ve been so busy at work, and in early July also moved house. It’s been… a lot.

But I finally got some time to myself and since I’ve been baking this skillet cookie for months now, since it’s such an easy recipe, I thought it’s time to share the recipe! Great for when you have guests as you can just put the tray on the table and let them help themselves.

Ingredients

100g almond meal

80g rice or buckwheat flour

50g rapadura or other sugar

100g apple sauce, jam, or pumpkin purée (basically what you’ve got in the cupboard)

70g liquid coconut oil

1 tbsp apple cider vinegar

1 tsp bicarbonate of soda

Then for filling I usually combine chocolate chunks and berries, but knock yourself out!

This doesn’t last long…

Instructions

Pre-heat the oven to 170C.

Mix all of the ingredients and pour into a pre-oiled skillet or tray.

Add the filling at the end: press chocolate chunks and berries randomly on the cookie.

Bake for 20 mins. Leave to cool for half an hour. Enjoy with ice cream!

Easiest berry & chocolate afternoon cake

I’ve been looking for ways to use up apple sauce I froze last year and when I came across Oh My Pie’s pink cake, I saw a possibility to experiment. I adapted her recipe and it’s just about the easiest instructions ever. Chuck everything together and leave in the oven for 30 mins. It doesn’t get much easier, and the result is delish.

Ingredients

100g almond meal

100g peeled and finely grated courgette

80g buckwheat or rice flour

1 tsp baking powder

Pinch of salt

90g maple syrup

120g apple sauce

1/4 tsp psyllium

2 eggs

100g frozen berries

50g chocolate drops

Instructions

Preheat the oven to 175C.

Mix all the ingredients to a supple dough.

Pour into an oiled cake tin and bake for 30 mins.

Leave in the tin until fairly cool and eat. For afternoon, or breakfast, as my kid does…

Vegan chocolate & beetroot brownie cake

I have to admit I’ve never been a fan of cakes with beetroot. Even though I don’t mind most other vegetables, beetroot seems to always come through flavour-wise. But since I had cooked beetroot lying around and was looking for veg puree to make cake, this chocolate and beetroot cake was an easy option. It doesn’t feature too much beetroot so that makes it tolerable. I built it up in 2 layers but actually I think it works better as a brownie in 1 layer with the cream directly on it.

Ingredients

400ml any milk

1,5 tsp apple cider vinegar

100g beetroot puree

200g almond meal

100g cocoa powder (I use raw cacao powder)

50g buckwheat flour

200g sugar

40g corn starch

1,5 tsp baking powder

1,5 tsp bicarbonate of soda

Pinch of salt

1/4 tsp psyllium

For the cream: 400ml coconut milk (only the hard stuff), 50g sugar, pinch of pink pitaya powder or another pink colourant. Optional rose petals and Easter eggs…

Instructions

Preheat the oven to 175C.

Put the milk and vinegar together and leave for 2 minutes.

Add all the other ingredients and mix till we’ll combined.

Divide the mix among 2 well oiled round baking tins and bake for 40 mins.

Leave to cool entirely. Then add cream on top and enjoy!

Jaffa muffins with gooey centre

What do you make when you’ve got leftover carrot and chocolate ganache? Kid needed a lunchbox sweet so the muffin format seemed like a logical choice. Kid also likes chai so I added some chai spices. Really happy with the result!

Ingredients

For the ganache: 100ml coconut milk from a can (only the hardened part) and 100ml melted dark chocolate

For the cake:

2 medium organic eggs

80g sugar or substitute

200g grated carrot

Zest of 1 orange and juice of half that orange

50g rice flour

100g almond meal

2tsp baking powder

Pinch of salt and a bag of chai tea. I used Yogi sweet chai

Instructions

Preheat the oven to 180C. Use 2 muffin trays.

For the ganache, mix coconut milk and melted chocolate and put in the fridge for a minimum of 2 hours.

Whisk the eggs and sugar together for 4 minutes. Add the other ingredients and mix well.

Fill the muffin trays 2/3rds and then add a spoonful of ganache before you fill the rest of the tray with the egg mix.

Bake in the oven for 25 minutes and leave to cool for half an hour before you take the muffins out of the tray. Enjoy!

Vegan choc & liesberry cake

I don’t tend to make many vegan cakes as I need those eggs for protein. But I was excited to start experimenting for a birthday cake I was asked to bake, and my attempt to add courgette worked out beautifully. I baked the cake in 2 batches and then cut both cakes in two so I could add raspberries and chocolate mousse for added deliciousness.

Ingredients

130g buckwheat or rice flour

75g almond meal

75g tapioca or corn starch

1/4 tsp psyllium

120g sugar or substitute

75g cocoa powder

2tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

375ml any milk

125g finely grated courgette

300g raspberries

3tbsp cocoa powder

400ml coconut cream (cooled in the fridge)

3tbsp sugar

Instructions

Pre-heat the oven to 180C.

Add flour, almond meal, starch, psyllium, sugar, cocoa powder, baking powder, bicarbonate, salt, milk and courgette in a bowl and mix well.

Pour half of the mix in two 14 inch cake moulds that have been lined and oiled. Set in the oven for 30 minutes, let cool and then put in the fridge.

Crush the raspberries.

For the mousse, add cocoa powder, sugar, and coconut cream (with the water) in the mixer and blend until combined.

Cut both cakes horizontally in half. Put the first bottom half on a plate, then spread half of the raspberries on top. Add the bottom of the second cke on top and then layer with half of the mousse. Add the first top of the cake and add the second half of the raspberries. Layer with the final top half of the second cake. Spread the rest of the mousse on top and around the cake. Decorate as desired. Put in the fridge for 20 minutes. Enjoy!!

Christmassy cranberry & dark chocolate surprise cupcakes

The surprise is they have lots (!) of courgette in them.😋 I was looking for further lunch box treats, and had some cranberries to use up. Enter these delicious little morsels. They are small but packed with flavour! Ideal for the mid afternoon slump… This recipe makes about 28 little cupcakes or 14 muffins. You can halve the recipe for a smaller batch, but with kids in the house, just be warned: they don’t last long!

Ingredients

4 organic eggs

200g sugar or substitute

400g finely grated courgette

100g rice flour

100g buckwheat flour

200g almond meal

4 tsps baking powder

Pinch of salt

200g washed fresh cranberries

Handful of small dark chocolate buttons

Instructions

Pre-heat the oven to 180C.

Beat the eggs with the sugar for 5 minutes until pale.

Add all the other ingredients except the cranberries and chocolate, and fold through gently with a spatula.

Add the cranberries and chocolate and fold through until combined.

With a teaspoon, place a few dollops in either cupcake or muffin cases.

Put in the oven for 20 minutes (muffins between 25 and 30 – don’t let them go brown).

Leave to cool down and then enjoy when the need strikes❤️

Protein lunch box cupcakes

I’ve not had much time for extravagant baking in recent months. No big decorations or crazy recipes. Kid’s start of secondary school has prompted a flurry of practical recipes to stop him from getting hungry during the day… Cos his motto these days is simple: ‘I’m hungry!’

These cupcakes were an instant hit. Inspired by The Virtuous Tart, I liked her flour combination but made some significant alterations to make them kid-friendly.

Ingredients

375 ml milk (any kind)

50 ml linseed oil

75 ml olive oil

2 tbs psyllium husk

Smidgin (a few drops) coffee extract

120g sugar (I use unrefined sugar)

50g raw cacao powder

30g protein powder (I use pea)

40g buckwheat flour (or rice)

50g almond meal

40g tapioca or potato starch

35g chickpea or teff flour

1,5 tsp baking powder

Sprinkle of salt

Dark chocolate drops

Instructions

Pre-heat the oven to 160C.

Line 3 muffin tins with paper cases.

Mix all the wet ingredients. Stir them well with the psyllium.

Add all the dry ingredients and mix well.

Then add the chocolate drops. Isn’t this easy!

It’s a fairly runny batter. Divide it over the muffin cases. You’ll get somewhere between 12 and 18 cupcakes.

Put them in the oven for 25-30 minutes. Let them cool entirely before eating. Or just try!

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