Not only is this pretty much the simplest of all the recipes on this blog, it’s also both one of the tastiest and one of the healthiest. When you’re after a sweet treat, but don’t want to utterly throw aside your healthy eating good intentions, this is the perfect recipe to turn to. Creamy, intensely chocolatey and highly satisfying.
It’s dairy free and easily made vegan (use maple syrup instead of honey) and also contains a hefty dose of raw cacao, with its numerous health benefits, and 2 helpings of fruit and veg per portion! Guilt free and gorgeous! (continue reading…)
Today’s post is for my good friend Helen. A while back she was declared gluten intolerant and condemned to a life of missing out on amazing cakes, so when I started my blog Helen requested that I post some interesting gluten free desserts. There’s only so many meringues a person can eat and whilst a coconut macaroon is heavenly, sometimes you just fancy a change.
My search for a slightly more unusual gluten free cake led me to this wonderful carrot cake. Like all good carrot cakes it’s scrumptiously moist and this is only improved by the addition of ground almonds and sultanas. As well as being gluten free it’s also dairy free, and I’m sure you could replace the eggs with flax eggs to make it completely vegan.
The cake is unleavened so it’ll stay fairly flat, but it still feels light and fluffy, I guess it’s something to do with it not being weighed down by dense, wheat flour. This lightness makes this the ideal cake for an afternoon treat or a moderately virtuous dessert. We all need a little break from wheat every now and then, so why not give it a go? (continue reading…)