When I decided to cut out refined sugar, one thing I didn’t ever, ever want to stop having were my favourite chewy chocolate chip cookies. Fortunately for me, although perhaps unfortunately for my overused oven, I didn’t have to.
Previously, when baking chocolate chip cookies I would use heaps of brown sugar, flour and sugar laden chocolate. Now, after (happily) testing out many different versions, I have developed my best cookie recipe yet.
This chocolate pistachio brownies recipe uses ground walnuts as an alternative to flour so not only is this recipe gluten free, but it has all the fantastic benefits that walnuts have to offer and trust me, these guys aren’t messing around. This recipe is also vegan and refined sugar free.
Refined sugar free, easy to bake and ready from start to finish in 30 minutes. These cookies are soft and chocolatey with a soft salt aftertaste from the peanut butter and salt flakes. As well as being refined sugar free, these cookies are diary free and vegan.
This week, rhubarb is at it’s peak in the UK, which I was super excited about because I have been wanting to make an exciting flapjack recipe and rhubarb is a perfect fit! This recipe doesn’t use any refined sugars at all, it is sweetened naturally with honey/agave and berries.
I have been experimenting for a while to make a refined sugar free alternative to the ever so popular lemon and poppy seed cake. As I was using honey as an alternative to refined sugar, the cakes were coming out quite dense, with each cake I became more and more frustrated and hungry. Then it hit me, the idea I mean, not the heavy cakes, that would have knocked me out cold, ground nuts! I tried one last attempt using ground almonds instead of flour and it finally worked! The cake is super light and fluffy with a soft lemon flavour that leaves you with a light, summery aftertaste.
This recipe started out as an experiment using chestnut flour from Planet Organic which I was given as a gift from my work colleagues. I was really excited to bake with chestnut flour as I’d been eyeing up alternative flours in the wholefoods aisle for some time now. How things change, this time last year I had no idea what chestnut flour even was and here I am today, ecstatic over flour from a nut.
This vegan Italian tomato and basil sauce recipe is an absolute kitchen staple recipe in my house (well, apartment). I recommend making a big batch of it on the weekend, pop it in an air tight container and keep in the fridge for an easy go to sauce to add to pasta and spaghetti throughout the week. Try adding this sauce to wholegrain spaghetti with steamed tenderstem broccoli and cherry tomatoes.
This vegan chocolate milk can be whipped up in less than 2 minutes and is super kid friendly. Not that you have to be a child to enjoy it by any means!
Happy New Year! Many of you may be starting the year with the intentions to eat healthier, ‘new year, new you’ etc. Others, like myself, may be on the continuous journey to find new ways to consume chocolate. Whichever category you fall in to, these raw chocolate brownie bites are both chocolatey and healthy, with no refined sugars or artificial flavouring.
Did you know that the classic pairing of spaghetti and meatballs ain’t so classic? Traditionally, in Italy, meatballs, or ‘polpettes’ are simply eaten with sauce, cheese and a mixed salad dressed with olive oil. The pairing of spaghetti and meatballs came to be in America in the 1920’s as spaghetti was one of the only Italian pasta’s available at the time. When my Italian mother told me this, I was as shocked as you are and once you pick you jaw up off the ground, I will share my healthy Italian giant meatballs recipe with you.