All posts filed under: Desserts

Great British Bake Off-Along: Cherry Coconut Shortbread

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Before I begin telling you about this recipe, I’ll give you my top tip on keeping your health/weight goals in check and still being able to enjoy baking. Become a feeder. If I bake, it’s on a Sunday, that way I know I can bring whatever I made with love into the office for everyone else to eat. If you make a batch of something, it’s alright to have one or two alongside a decent diet and an average exercise routine, just don’t eat ’em all. I’m not claiming a breadth of health knowledge here, but everyone’s Nan always says “everything in moderation” and if you can’t trust a nation of Nans, who can you trust? This is my first bake-off-along recipe, inspired by my old food blogger buddy old pal Ala over at This Particular. Since I skipped episode one, I’ve incorporated a little of both episodes. Cherries from Mary Berry’s technical challenge last week, and biscuits to fit the last episode’s theme. To try and get it just a little tiny bit healthier …

Courgette Brownies

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Not everyone is going to love you for the abundance of courgettes you’re bringing home, they’re green (or yellow) and they come from the ground, this already puts off 25% of the people I know. But I dare you to find someone who not only loves this brownies, but can’t even tell they’ve been spiked. – Obviously I mean with courgette, I do not condone the other kind of spiking of brownies without the recipient’s knowledge and/or consent. They’ll have no idea, they’ll just be desperate to know how you made them so damn moist. They’ll be begging for the secret ingredient and when you finally let them in on it, they’ll have eaten the whole batch already. Just trust me on these, chocolate is the perfect disguise for a lot of things, and courgette is 100% on that list, top of it as far as I’m concerned. 100g cocoa 300g caster sugar (golden if you’ve got it) 200g butter 3 large eggs, beaten 100g self-raising flour Half an overgrown courgette (350g), grated Note for the …

Vegan Mango and Coconut Loaf Cake

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This is not, by any stretch of the imagination, the most beautifully presented or photographed cake you will see on the internet today. But it just might be the healthiest. This weekend, I truly embraced the concept of healthy vegan baking, and it resulted in something so surprisingly tasty that I wanted to share it with you despite its lack of mouthwatering evidence. In this recipe I have replaced eggs with “flax eggs” (flax seed and water mixed together and set in the fridge), butter with coconut oil and sugar with agave nectar. I’m hoping my friends over at Honestly Healthy would be proud. This cake is practically good for you (it might even be actually good for you) so I urge you to give it a go next time you’ve got the urge to bake. 150g coconut oil juice of 1 lime 5 tbsps agave nectar half tsp mixed spice 2 tbsps cold milled flax seed 200g mango puree 250g self-raising flour 50g desiccated coconut Begin by making ‘flax eggs’, to do this add …