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INGREDIENTS

450g rhubarb chopped into 2cm pieces

50 – 100g coconut sugar

(depending how sweet you like things I made mine with 50g and liked it my Mum says it needs more!)

100g melted goats butter or vegan butter

juice of a whole lemon

1tbls finely grated fresh ginger root

2 handfuls of chia seeds

……………………………………………………………………………………………………………………………………………………………………………………………

4 eggs

120g coconut sugar

125g goats butter or vegan spread

1tsp ground cardamon seeds

80g finely grated carrot

200g ground almonds

100g rice flour

1tsp baking powder

zest of a whole lemon

1tbls maple syrup

METHOD

oven on 180deg c

mix the chopped rhubarb with the coconut sugar, ginger, butter and lemon juice and warm in a small saucepan over a gentle heat for a couple of minutes the set aside and allow to infuse

beat the eggs with the coconut sugar till real fluffy

grate the carrot and mix in

mix together (or sieve if you are that way inclined) then add the rice flour almonds baking powder lemon zest to the egg mixture

melt the butter/spread and stir in the ground cardamon and maple syrup, when nicely interacting mix this in too

in a square deep baking tin lined with baking paper carefully arrange rhubarb mixture evenly on the bottom then scatter the chia seeds over the top

now spread batter mix over the top and bung in the middle of the oven for 40 mins

allow cake to cool then turn over yay! so pretty!

you can sprinkle things on top if you desire…own it …make it yours!!!!

 

 

INGREDIENTS

SPONGE:

3 medium free range eggs

160g coconut sugar

200g peeled and finely grated butternut squash

120g rice flour

3tbsp cacao powder

80g ground almonds

1tsp baking powder

1 tsp bicarbonate of soda

1/4 tsp salt

125ml of goats milk kefir (or 125ml goats milk with 3tsp of lemon juice or 125ml coconut cream or use 125ml butter milk)

 

ICING:

50g softened goats butter(or use a vegan butter)

100g coconut sugar ground to a powder

100g xylitol ground to a powder (if you are sensitive to xylitol use 200g of coconut sugar all together)

50g mascapone (or 50g of toffutti vegan cream cheese)

 

TO DECORATE

use your imagination!

I use chickies in the spring

rose buds and petals

any edible fresh flowers

freeze dried strawberries or raspberries

cacao nibs

anything goes!

 

METHOD

oven on to 180deg c

grease and line two 18cm round cake tins

whisk eggs and coconut sugar for 4 – 5 mins till very fluffy and pale

during the whisking time grate the butternut squash and when ready beat it in with the eggs and sugar mix

add the flour cacao powder, ground almonds baking powder, bicarbonate of soda and salt. mix them well

add the buttermilk (or alternative) and beat again one last time

pour batter into tins and bake in the oven for 30 mins

make the icing  by beating the butter and the coconut sugar together then add the mascarpone and the cacao powder and xylitol (or other half of coconut sugar) and salt and beat beat beat until a fabulously rich and creamy icing has formed!

When cakes are cool spread half the icing between them and the other half on top and let your creative juices flow!!!!

Happy baking x 

 

INGREDIENTS

125g rice flour

75g raw cacao flour

1/4 tsp baking powder

180g sweet potato cooked and mashed to a puree

100g date syrup

50g molasses

50g sweet freedom

50g agave

(or 250g date syrup or any combination of sweeteners above would work!)

175g melted butter (goats is best)

1 egg

1/2 tsp vanilla extract

METHOD

oven on 180deg c

cook and mash peeled chunks of sweet potato

sift rice flour, cacao powder and baking powder together

mix sweet potato puree, sweeteners, butter egg and vanilla extract in another bowl

stir dry and wet ingredients together

pour brownie batter into a rectangular cake tin lined with baking parchment and bake for 20mins till set on top but still gooey in the middle

allow to cool and then slice into 8 pieces

 

 

 

INGREDIENTS FOR SPONGE

1 medium free range egg

50g Coconut Sugar

100g peeled finely grated courgette

1 tsp almond extract

25g rice flour

60g ground almonds

1 tsp baking powder

small pinch of salt (optional)

 

ICING

75g xylitol whizzed to a fine powder

50 powdered agave 1tbsp water

1tsp vanilla extract

1 tsp almond extract

 

FOR DECORATION

bunny ears: 2 almond slivers

bunny nose: one tiny piece of freeze dried raspberry

 

METHOD

oven on 160 deg c

Whisk egg and coconut sugar together until really fluffy and airy

add grated courgette, almond extract and mix until all lovely and together

add flour ground almonds baking powder and salt into the mixture and mix well

spoon into mini muffin trays (the tiny ones) this mix will make 24

bake or 15 mins

to make icing combine ingredients really well banishing any lumps!

when cakes are cool pop a little icing on then the ears and noses!

tadha!!!! heavenly bunny yummies!!!!!

 

 

 

 

INGREDIENTS

400ml of homemade almond milk (if shop bought make sure it is unsweetened)or Brown Rice milk is also super awesome

1tsp cacao

1tsp granulated stevia

1 tsp maca powder (optional)

METHOD

put the milk into a saucepan and heat gently to warm it (don’t boil)

whisk other ingredients in till frothy with a balloon whisk

pour into your favourite mug and enjoy!

INGREDIENTS

475g wholemeal spelt Four

1 tdp baking powder

1tsp bicarbonate of soda

1 tsp sea salt or fine himalayan salt

50 – 75g dried friut of your choice (raisins, sultanas, mango etc)

150 – 200g of mixed seeds of your choice (sunflower, pumpkin and flax work well)

I tablespoon of black strap molasses or honey or date syrup (flavour will vary accordingly)

550mil tepid water (I use 300ml of boiling to mix the sweetener in until well dissolved then top up with 250ml of cold)

METHOD

oven on 180 deg c

mix all the dry ingredients together in a bowl

blend water and sweetener together as described above

mix the two together then spoon into a greased lined 20cm loaf tin

bake for an hour

delish served with butter or non dairy spread and some sugar free jam such as St Dalfour x

especially good on lazy weekend mornings

 

INGREDIENTS:

Cake Batter:

160g coconut sugar

2 medium free range eggs

100g ground almonds

200g fine polenta

2 tsp baking powder

1/4 tsp salt

2 pinches of saffron

zest of 2 oranges

200g if finely grated carrot

( Harry suggest the cuispro hand grater which is brilliant for making the veggies almost dissappear!)

Syrup:

juice from the 2 oranges (300ml)

150g clear honey

pinch of saffron

 

METHOD:

Preheat oven to 180 deg c

Grease a 22cm square x 5cm deep rectangle tin

Beat sugar and eggs for 3 mins till fluffy and pale ( while these are whipping up a storm I grate the carrots)

Add ground almonds, polenta baking powder, salt saffron orange zest and grated carrot mix well.

Pour batter into tin and bake for 1 hour and 15 mins.

Make the syrup by popping everything into a small saucepan and bringing to the boil then allowing to cool and steep for 10 mins to infuse flavours.

Once baked make tiny holes in the sponge cake with a skewer all the way to the bottom of the cake then pour the syrup over and allow to sink in for at least 15 mins

Either serve from the tin or be very v careful lifting it out as it is v delicate”

Enjoy the crumbly yumminess x x x x

 

 

 

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This recipe is borrowed from a sibling duo called Jessica and Jordon Bourke and their book The Guilt Free Gourmet

Moist, sweet and full of flavour…….

Ingredients:

cake batter:

270g Rice Flour
2 tsp Bicarbonate of soda
1/4 tsp sea salt
2tsp cinnamon
2tsp mixed spice
3 eggs
200ml plant milk
1 tbls lemon juice
200ml sunflower/rapeseed oil
280g xylitol
2tsp vanilla extract
230g finely grated carrots
200g desiccated coconut
60g walnuts
227g fresh or tinned pineapple
120g raisins

frosting:

227g Tofutti ‘cream cheese’
2tbls agave syrup
zest of 2 lemons

Method:

Preheat oven to 180c
Sift together flour bicarb , baking powder, salt and spices,
In another bowl beat eggs milk lemon juice, oil, xylitol and vanilla extract, then add dry ingredients and combine.
In (yet) another bowl mix the carrot, coconut, walnuts pineapple and raisins and either by hand with a wooden spoon or in a mixer add this to the other ingredients until all mingling well!
Pour the batter into two 20 inch cake tins with their bottoms suitably lined with baking paper and greased with some oil and pop into the oven for about an hour….check after 50 minutes as you don’t want to burn the poor things.
When ready take them out allow to cool for a few minutes in the pan then put the handsome devils on to a wire rack to cool off completely.
Meanwhile bung the frosting ingredients together and blend to a silky creamy bowl full of joy and sandwich and top the cool cakes with it, I put coconut sugar then desiccated coconut on the top of mine
yum yum yummy….enjoy……

Ingredients:
1 cup of White Rice Flour
1/2 cup of Tapioca Flour
1/2 cup of Corn Flour
1/8 tsp Bicarbonate of Soda
Pinch of Himalayan Salt
3/4 cup of Vegan Butter (I use the’Pure’Brand Sunflower Spread)
2 tsp Vanilla Extract
1/2 cup of Coconut Sugar
1/4 cup of Xylitol
Finely grated zest of a lemon

Method:
Sieve the flours, bicarb and salt together to blend.

Beat the ‘butter’, vanilla, coconut sugar and xylitol together until well mixed.

Add the dry ingredients until it becomes a workable dough. (If it is too sticky add some more cornflour!)

Between two layers of floured baking paper or cling film roll the dough out until it is 1/4 inch thick then cut with a cookie cutter and lay onto lined baking trays.

Place trays in the oven and bake for 15-18 mins, when they come out they are still a little squishy leave them on the baking tray for a couple of minutes before moving to a cooling rack to cool and harden fully.

Enjoy these little wonders with a nice cupper! Best served fresh but they do keep for a couple of days in an airtight tin if you can resist them for that long!