Create your own chocolate bar with this easy dark chocolate bark recipe. Wrap it up in cellophane for an impressive homemade gift idea, or break up into chunks to enjoy with a coffee after dinner. Customise with any topping you fancy, from crushed nuts to dried fruit or a decorative white chocolate swirl.
Soft and gooey with thick chunks of melting dark chocolate and zingy cherries, these gluten free blondies are an indulgent treat. Made with dairy-free butter and a sprinkle of gluten-free flour, the vanilla flavoured batter is a nice change to the classic brownie, while still giving you a chocolate hit.
Flourless, refined sugar-free 3-ingredient peanut butter cookies
Soft and slightly chewy, these easy to make peanut butter cookies are ready to eat in less than 20 minutes, with barely any cooling time needed. With just three main ingredients, they’re the perfect healthy snack when you’re craving something sweet but still low in sugar and free of any nasty added ingredients.
PREP TIME: 10 MINS
COOK TIME: 8 MINS
TOTAL TIME: 18 MINS
The beauty of these peanut butter cookies is in the utter simplicity of the recipe. The main base just consists of peanut butter, an egg and a sweetening agent (honey, maple syrup, agave syrup or even sugar if preferred – take your pick), while recommended extra flavours are as simple as a pinch of salt, some mixed spice or cinnamon and vanilla extract.
The best part is that they are low in sugar, free of absolutely anything refined, and take most of their calories from the peanut butter. Calorie content aside, PB is rich in inflammatory-fighting antioxidants and a great source of plant protein.
The higher fat content also helps slow the digestion of the sugars in these cookies, giving you much less of a blood sugar spike and subsequent crash than shop-bought cookies loaded with refined sugar.
Peanut butter – ideally, use 100% natural peanut butter with no added sugar or preservatives. Crunchy or smooth versions both work great for this recipe. You can easily swap it for any other nut or seed butters that you have on hand – almond, cashew or seed butters are all delicious substitutes.
Egg – use one egg per 160g peanut butter to bind the mixture together into a cookie dough consistency.
Honey – for a natural, unrefined sweetener, honey works really well. It’s also sticky enough to help give the mixture some added squidginess (a very technical baking term)
Salt – if using unsalted peanut butter, add a few pinches of salt to bring out the flavour. Otherwise, omit this ingredient to avoid making the cookies too salty
Mixed spice or cinnamon – an absolutely key ingredient in my opinion, but can be omitted for a plainer cookie. Feel free to mix up different ratios of cinnamon, mixed spice and nutmeg
Vanilla – again, an optional extra, but adds an extra something to the final taste
This recipe is my favourite kind of super simple, all-in-one mix method.
Initial preparations – cover a baking tray with non-stick baking parchment (easiest to do this first, as you will have oily hands by the time you need the prepared tray). Then preheat the oven to 350F or 175C.
Beat the egg, using a fork and a medium sized bowl.
Then add the peanut butter, honey, vanilla, spices and salt and continue to beat together until fully incorporated. The final dough should be very thick and hard to stir.
Scoop a small spoonful of mixture and shape into a rough ball using clean hands. Place the ball on the prepared baking tray and repeat for the remaining mixture (see image below)
Using a fork, press firmly down once or twice on each dough ball to squish into a flat cookie shape.
Then, place in the oven to bake for 8 minutes, or until a pale golden brown on top. Depending on the quality of peanut butter used, you will probably see some oil bubbling around each cookie on the baking tray – this is fine. Don’t overbake as this will cause the cookies to dry out too much.
Leave to cool for at least 5 minutes, then enjoy. These cookies are great on their own, or dunked into a glass of cold milk.
These cookies are best enjoyed straight away, but can be stored in an airtight container for up to 5 days after baking.
They can also be easily frozen – just place in a sealed container in the freezer for up to 6 months. To defrost, remove and leave at room temperature for 2 hours until fully thawed.
Flourless, refined sugar-free easy peanut butter cookies (gluten-free, dairy-free)
- Small mixing bowl
- Baking tray
- 160 g natural peanut butter
- 1 medium egg
- 60 g honey
- 1 pinch salt
- 1.5 tsp vanilla extract (optional)
- 2 tsp mixed spice (optional)
- 30 g flaked almonds (optional)
- Preheat the oven to 350°F or 175°C. Then, cover a baking tray with non-stick baking parchment
- In a medium sized mixing bowl, use a fork to beat the egg. Then add the peanut butter, honey, vanilla, spices and salt and continue to beat together until fully incorporated, and a thick doughy mixture has formed
- Use a dessert spoon to scoop a spoonful of mixture and shape into a rough ball using clean hands. Place the ball on the prepared baking tray and repeat for the rest of the cookie dough
- Using a fork, press firmly down once or twice on each dough ball to squish into a flat cookie shape, leaving decorative lines to mark the surface of each cookie
- Use oven gloves to place the tray in the oven to bake for 8 minutes, or until the cookies have turned a pale golden brown. Do not over-bake as this will cause the cookies to dry out too much
- Leave to cool for at least 5 minutes before eating. Enjoy these cookies on their own, or dunked into a glass of cold milk
These soft and fluffy pancakes are made with mashed banana, protein powder and a sprinkle of gluten-free flour for a filling yet reduced-carb protein hit. Top with fresh fruit and yoghurt for a deliciously satisfying meal that feels more like a treat than breakfast.
A sweet and buttery granola made with apple puree, maple syrup and cinnamon, all rolled together with baked dates and dried apple chunks. This recipe uses gluten-free oats and coconut oil to make a delicious, completely free-from breakfast granola.
Stove top gluten-free sweet potato scones
These savoury scones are a soft, fluffy and filling vegetarian dinner recipe. They’re low in fat, sugar and calories, but have a buttery sweet taste that pairs perfectly with any number of vegetable side dishes.
PREP TIME: 25 MINS
COOK TIME: 15 MINS
TOTAL TIME: 40 MINS
These savoury scones are a super healthy recipe. They are low in calories, fat and sugar, and high in fibre from the squash with some protein from the eggs.
For an even healthier all-rounder version, these scones are great with some tinned tuna added into the uncooked batter – this not only gives them a protein boost, but helps soak up the moisture from the egg and steamed potato, allowing you to halve the flour content for a low-carb meal.
These scones are incredibly simple to make, with just three main ingredients plus a few flavourings:
Sweet potato – the main bulk of the recipe, this gives an absolutely deliciously sweet flavour and fluffy texture. You can try out different kinds of squash if you like; butternut squash or spaghetti marrow both make great alternatives, depending what you have on hand
Gluten-free flour – I personally use buckwheat flour as I prefer the texture over normal gluten-free flour blends, however you could swap it out. The flour acts a type of binding agent by soaking up the extra liquid from the eggs and squash
Egg – for binding it all together. I haven’t tried any vegan versions of this recipe just yet
Seasonings – I usually just stick with copious amounts of salt & pepper, but you could jazz them up with some extra spices. A pinch of chilli powder and some freshly chopped parsley work particularly well
- Steam the sweet potato – chop up the potato into small chunks and chuck it in the steamer for 10-12 minutes until soft
- Remove from the steamer and mash – in a large mixing bowl until all smooth and squidgy. You can just use a fork for this, as long as you’ve cooked the potato until soft enough
- Add the flour, baking powder, eggs and seasonings – then mix all together until you have a thick dough mix. I sometimes put it in the fridge for 10-20 minutes before cooking, as it helps firm up the mixture for shaping into scones. If it’s way too runny, add some more flour until thickened
- Cook the scones – dollop heaped tablespoons of the mixture into the preheated, oiled pan, roughly shaping them into round scone shapes using the spoon. Cook on a medium heat for about 3 minutes until brown and crispy. Then flip with a spatula and repeat for the other side
- Serve on warm plates with stir-fried veggies. Try cooking fine strips of cabbage, carrot and black beans in a Chinese sauce, for a tangy accompaniment
Side dishes & extra fillings
Stirfry – any manner of vegetable combinations work really well as a side dish for this recipe
Fresh fish fillets – jazz up the usual fresh fish and potatoes with these scones as an accompaniment for baked salmon or other fish fillets
Tinned tuna – to give this veggie meal a bit of a protein boost, mash in a small tin of tuna to the uncooked batter. The sweet potato has such a strong buttery flavour that you can actually barely taste any fish at all. This method works just as well with other mild canned fish (probably not sardines…)
Stove top gluten-free sweet potato scones
- heavy frying pan
- Large mixing bowl
- saucepan & steamer
- 600 g sweet potato (or butternut squash)
- 220 g buckwheat flour (or plain white gluten-free flour)
- 2 medium eggs
- salt & pepper
- Peel and chop the sweet potato into small chunks. In a large saucepan, steam the potato for 10-15 minutes until soft when prodded with a sharp knife
- Remove from the steamer and transfer to a large mixing bowl. Mash with a fork until the sweet potato has a smooth consistency. Season generously with salt and pepper, plus any additional spices if using
- Add the flour, eggs and baking powder to the mixing bowl, stirring well until fully incorporated. If the mixture isn't thick enough to hold a soft shape when scooped out with a spoon, cover and leave to chill in the fridge for 20 minutes. Alternately, stir in more flour until thickened
- Heat 1 tbsp oil in a large non-stick frying pan and transfer a heaped tablespoon of the batter into the pan for each scone, shaping each one into a rough circular shape with the back of the spoon. Cook the scones on a medium heat for 3-5 minutes until browned and crispy on the outside, then carefully flip using a spatula and cook for a further 2-3 minutes. Transfer to a pre-warmed plate and cook the rest of the mixture
- Pair with a vegetable stir-fry and serve immediately
Fudgy dark chocolate & raspberry gluten-free brownies The ultimate gluten-free brownie recipe – gooey, fudgy and intensely chocolatey. With just a small amount of gluten-free flour mixed with heaps of melting dark chocolate, muscovado sugar and fresh raspberries, this is an incredibly rich and squidgy…
Banana, mango & coconut smoothie bowl
This creamy smoothie bowl is stuffed with fresh mango, delicate banana and thick coconut cream. The best part – it’s dairy-free and has zero added sugar. Serve with fresh granola, blueberries and coconut shavings for a clean, easy breakfast.
PREP TIME: 10 MINS
TOTAL TIME: 10 MINS
I actually can’t rave enough about this recipe. This is my second smoothie breakfast creation, the first being a vibrant and refreshing mixed berry smoothie bowl.
I’ve seen a lot of mango bowl recipes that come out with a bright yellow colour, but you’ll notice this one looks a lot more subtle. That’s because it uses a ratio of 2 bananas : 1 mango, which creates a super creamy, sweet banana flavour, followed up with a burst of mango and coconut.
It’s like having a mega thick and refreshingly cold version of those tropical supermarket smoothies. Just heavenly.
2 medium bananas, frozen – make sure the bananas are really nice and ripe before freezing. They should have bright yellow skins with no green showing. If they have some brown spots, even better. I find it easier to remove the skins and chop into chunks before transferring to a Tupperware pot to freeze
1 large mango, frozen – again, make sure the mango is very ripe before freezing. This normally means leaving it in your fruit bowl for about 4-5 days after purchasing, until small black spots are starting to develop on the skin. You should be able to gently squeeze it with your hand. Remove the skin and chop up into rough chunks to freeze
1 can full-fat coconut milk – chill the can for at least 3 hours before making the smoothie (you can throw it in the freezer for an hour and a half instead – but don’t forget about it, as the tin may swell after too long). This will allow the coconut fat to float to the top, leaving the water underneath. Scoop off the fat (about 3 tbsp) to use in the smoothie, and keep the water for adding to curries and stews
Alt-milk, e.g. coconut or soya – you can use as much or little as you like, depending how thick you want the smoothie to be. When using frozen fruit, you will need to add at least a few tablespoons of milk to allow it to blend properly, as without it you’ll end up with lots of tiny frozen fruit chunks
Granola – no smoothie bowl would be complete without a few spoons of granola topping. I whipped up a quick variation on my basic pecan granola recipe for this bowl
Berries – blueberries contrast against the pale smoothie base with a beautiful dark colour, so I love to use them with mango bowls. Raspberries are another great one for adding another vibrant flavour.
Mango & banana – if you have extra mango and banana that you didn’t freeze, you can use them to decorate the top of your bowl
Shredded coconut – sprinkle some desiccated coconut or more roughly shredded coconut slivers on top to add some variation to the texture
Pomegranate seeds – these are a pain to dig out, but they’re a great one to add as a smoothie bowl topping. They add little bursts of flavour to each mouthful
- Freeze the mango and banana for at least 6 hours beforehand
- Chill the can of coconut milk for at least 3 hours, then scoop the separated thick cream off the top, storing the leftover water underneath for use in curries or stews
- Blitz the fruit with the coconut cream and alt-milk
- Serve in large ceramic bowls and decorate with your favourite toppings
Prepare ahead – as this recipe is so easy to make, just freeze the fruit in advance for up to 6 months, so that you can pop it straight in the blender when you’re ready to make
Storing leftovers – this recipe yields two servings. If you have any left over, put it in an airtight container and refrigerate for up to 36 hours
Tropical banana mango & coconut smoothie bowl
- Electric blender / hand blender
- 2 medium bananas, very ripe, frozen
- 1 large mango, frozen
- 1 can full fat coconut milk (chilled, so the fat separates on top)
- 100 ml coconut alt-milk, e.g. Alpro
- 1 cup (90g) blueberries
- gluten-free granola for topping (optional)
- 2 tbsp shredded coconut for topping (optional)
- To freeze the banana and mango, remove the skins and chop up into small chunks (see tips further up). Freeze together in a sealed container for at least 6 hours
- In a food processor/blender, blitz the frozen banana and mango until they resemble small frozen flakes
- Open the can of chilled coconut milk and scoop about 3 tbsp of the thick cream from the top, leaving the watery milk underneath. Add the cream, as well as the 100ml of alt-milk, to the fruit. Pulse for another 45 seconds, until you have a thick, smooth smoothie consistency
- Scoop into bowls and serve immediately. Top with fresh blueberries, shredded coconut and granola