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.


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


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.


Delectable lunchbox caramel apple muffins

It’s starting to feel quite autumnal and a change in eating habits is slowly taking place: soup replacing salad, porridge replacing yoghurt with granola… I’ve got so any recipes in my mind with pear, squash, and other autumn goodies, but for now I had apples to use up that I’d bought for juicing which I hadn’t gotten round to. The addition of date caramel lends complexity to these muffins which kid will be taking to school and I to work. Can’t wait!


5 apples, peeled, cored and chopped into small chunks

For the date caramel:

5 medjoul dates, pitted and soaked in water for 15 mins

50ml milk of any kind

Pinch of nutmeg and salt

1/2 tsp cinnamon

For the muffins:

3 eggs

100g raw cane sugar or replacement

200g peeled and finely grated courgette

180g buckwheat flour

160g almond meal

2 tsp baking powder

1tsp psyllium

1/2 tsp bicarbonate of soda

Pinch of salt


Pre-heat the oven to 180C.

Make the date caramel: mix all the ingredients for the caramel in a blender and pour over the apple chunks. Mix thoroughly.

Make the muffins:

Beat the eggs and sugar for 4 minutes.

Add the other muffin ingredients and mix carefully until combined.

Add the apple chunks with date caramel and mix thoroughly.

With an ice cream scoop, scoop spoons of the mixture into oiled muffin cases.

Bake in the oven for 35 mins. Leave to cool completely before removing from the muffin cases.

This mix makes 20 muffins. 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.


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.


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!

Christmassy pear & minced fruit cake with home-made marzipan

If you read my previous recipe, you’ll know I made my own mincemeat a few days ago, for the first time ever. It’s delicious and I wanted to try using it in a few ways. So yesterday there were traditional mince pies (and people from outside the UK were like – wait, there’s no meat in these?! Bizarre how some cultural things don’t travel.) Today I baked a fancy fluffy christmas cake using up the mincemeat in combination with pear and some very quick marzipan balls which are hidden in the middle of the cake (surprise!). I hope you enjoy this recipe!


For the cake:

3 medium eggs

100 raw cane sugar or honey

200g very finely grated courgette

120g ground almonds

1,5 tsp baking powder

zest of 2 lemons

a pinch of salt

For the filling:

150g mincemeat

1 large pear, diced into fairly hefty chunks

80g almond flour

50g honey


  • Pre-heat the oven to 180C.
  • Beat the eggs and sugar/honey together for five minutes till very fluffy.
  • Add the other cake ingredients and mix well.
  • Add the diced pear and mincemeat.
  • Mix almond flour and honey in a blender until well combined. Then roll out small balls in the palm of your hand.
  • Pour half the cake mix into a 18cm diameter pre-oiled cake tin.
  • Put the marzipan balls on top, spread out over the surface.
  • Pour over the other half of the cake mix and flatten the surface.
  • Bake for 35 mins. Let cool entirely. Enjoy with cinnamon ice cream or something similar.

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.


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…


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!

Apple & caramel breakfast muffins

I love the taste of caramel but it’s so bad for ya… So my favourite substitute is simply dried dates mixed with water. Delicious and nutritious!

I don’t usually start with a recipe but look in my cupboards to see what urgently needs using up. This time it was carrots, but do substitute for squash or pumpkin if you have any leftovers. Half of these have gone already as they’re so delicious!


2 medium organic eggs

100g raw cane sugar or substitute

200g peeled and finely grated carrot

100g brown rice flour

100g almond flour

17g protein powder (I use pea)

1 tsp cinnamon

2 tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

1 apple, finely diced

6 medjool dates


Pre-heat the oven to 180C.

Beat eggs and sugar for 4 minutes until well combined and then fold in the remaining ingredients except the dates. You’ll get a fairly firm batter.

Put the dates in the blender with about 100ml of water. Blend until well combined (you’ll get a finer consistency with a Vitamix but another blender will do too).

Fill the muffin trays halfway with the batter and then add a teaspoon of the date mix. Then add another 1/3 of the batter.

Bake in the oven for 30 minutes. They’ll come out with a crunchy top! Leave to cool in the muffin tray and take out when cool.

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!


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


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❤️

Superhealthy cranberry & orange cake

I am crazy about cranberries. Normally I just turn them into jam and have them with nut roast or sprouts. But I wanted to try them in dessert too, but on the condition I could pack some veggies and protein in there too. This cake got applause from my son this morning, so it must be good! 😄🎂

The recipe is easy and quick, and the combination of cranberries and soft cheese makes for a really fresh taste. I don’t put much sugar in my cakes, so add more if you prefer a sweeter taste. But I quite prefer the tanginess of the cranberries.


3 organic eggs

160g rapadura or other sugar (rapadura is unprocessed and I seem to digest it easier)

200g finely grated carrot (I put mine in the blender and pulsed until fine)

Zest and juice of 1 orange or 2 mandarines

100g almond meal

50g buckwheat or rice flour

30g tapioca or potato starch

20g chickpea flour

2 tsps baking powder

Pinch of salt

200g fresh, whole cranberries

For the frosting:

100g soft lactose-free or vegan butter

100g lactose-free cream cheese

1 tsp orange zest

1 tsp orange juice

100g rice syrup or honey


Pre-heat the oven to 180C (fan-assisted).

Beat the eggs with sugar for 5 mins.

Fold through the grated carrot and mandarine zest and juice.

Sift the dry ingredients and add to the mix. Fold through gently until combined.

Add the cranberries and again fold in until combined.

Put into a round baking tin (I used a 10 inch I think, but use a bigger one for a lower cake).

Put the centre of the oven for 35 mins.

Leave the cake to cool down entirely. Then cut in half.

For the frosting, mix all the ingredients thoroughly.

Put frosting on the first layer of cake, then add the next cake and finish with frosting.

If you have some cranberries left over, put them in egg white and then white sugar. This gives them a frosted finish for decorating. Enjoy!

Dairy free chocolate & chai baked Alaska

Since I saw how participants on Masterchef had to make a Baked Alaska, I wanted to see if I could make my own dairy-free and healthier version. I made the cake and ice cream mix before Christmas but we only got a chance to eat it today as our family gathered for new year. I was so nervous it was either going to be too hard to cut or melt in the oven, but it turned out beautifully, phew! And so this was my piece de resistance – hope you enjoy… and happy new year!!

This is a recipe that requires a bit of thought and preparation, but the ice cream can easily be made well in advance so on the day it’s easily put together.



You need a half globe cake tin (I got one from Aveve, for cakes like hedgehogs or footballs…) or otherwise you can also put the cake into a bread tin.

For the ice cream:

150g cashews, soaked overnight

130g coconut cream

80g maple syrup

1 tbsp vanilla

3 tbsp raw cacao powder

1 tbsp chai spices (I used Yogi Tea mix, ground finely)

For the cake:

One full cake from the roulade

not rolled up but already cooked down

For the caramel:

20 dates

200ml water

For the meringue:

3 egg whites

225g sugar

90ml water


First, bake the cake and let it cook down.

Then, make caramel sauce by putting dates and 100ml water in a blender. Add more water if the sauce isn’t liquid enough. It should have the consistency of a thick sauce.

Next, mix soaked cashews, coconut cream and maple syrup in a good blender (I use my vitamin) until it’s a smooth mix. Then divide the mix into 2 equal parts. Add vanilla to one half, and the raw cacao powder and Chai spices to the other half.

Now it’s time to start putting together the cake. Take the half globe cake tin, put plastic foil on the inside and add the first layer of ice cream mix (vanilla or chocolate). Then add a layer of cake (cut a piece out of the roulade cake the size of the tin) and out it on top of the ice cream layer. Then add a layer of caramel and some roughly chopped pecans.

Put the tin in the freezer for 20 minutes and add the next layers of ice cream, cake, and caramel. Put in the freezer again for 20 minutes. If you have cake and ice cream left, add more layers. But make sure you end on a cake layer. Leave in the freezer. My cake was frozen for 2 weeks before we used it so it stores really well.

When you want to eat the cake, take it out of the freezer while you prepare the Italian meringue. Preheat the oven to 220C.

Put the egg whites in the standing mixer on half strength and let them beat while you make the sugar syrup.

Put the sugar and water in a pot and let it heat up to 120C. When the mix reaches the required temperature, pour it into the egg mix slowly. When the mix is incorporated, beat for another 3-5 minutes until it has cooled down somewhat.

Then with a spatula put the meringue onto the cake in peaks until it is covered all over – at least for an inch all over.

Put the cake into the oven for 5 minutes or until the meringue becomes lightly browned.

Optional: sprinkle the cake with a little cognac and set it alight! Enjoy!


Autumn apple and cinnamon muffins (with secret veggies)

Part of my aiming for #zerowaste involves keeping an eye on fruit and veg that are going off and using those rather than throwing them out – even if onto the compost heap. So when I found myself with apples that needed using and a kid who needed a healthy lunchtime snack (hadn’t had time to make granola bars yet this week), the recipe for these nutritious muffins was born!

I’m sure the recipe will work equally well with pears, peaches or other fruit, and you can substitute grated pumpkin for carrot.


2 eggs

90g sugar (I used raw cane sugar this time, but I’m sure you can replace it with xylitol or other granule sugars)

200g grated carrot

100g gluten free flour (I used buckwheat this time)

100g ground almonds

30ml dairy free milk

2 tsp baking powder

1 tsp cinnamon

1/2 tsp xanthan

1/2 tsp bicarbonate of soda

Pinch of salt

2 medium apples, cut into small chunks

For the crust:

50g lactose free or vegan butter

30g xylitol

20g cinnamon



This recipe makes about 12 muffins. You’ll need a muffin tray.

Preheat the oven to 180C. Line the muffin tray with paper cases.

Whisk the eggs with the 90g sugar for 4 mins. Fold in all the other ingredients carefully (apart from those for the crust) until well combined.

Fill the cases entirely.

Mix the butter, sugar, and cinnamon for the crust until it’s squishy. Crumble a bit on top of the muffins and press down a little.

Bake for 30 mins. Take the muffin cases out of the tray and leave to cool on a wire rack. These are yummy on their own for a school or work snack, or you can serve with some cinnamon cream at home.



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