August is coming to a close and soon autumn will start creeping upon us. University has already started in the US and I’ve been watching the new freshmen move into their dorms and my roommates into their houses and it’s been painful. I’m counting down the days until Continue reading “Labor Day Loaf (dairy-free, gluten-free, no refined sugar)”
I’m always on the lookout for healthy recipes and my sister suggested we make granola because it was easier and cheaper than buying the stuff, with half the sugar too! So I figured, why not make this a ‘Cali themed’ post with some healthy, refined sugar free granola, made with jumbo oats, protein powder, pecans, walnuts and california raisins. I find eating sugar makes me hungry again really quickly, while this granola is a lot more wholesome and filling, and makes a Continue reading “California raisin protein granola (dairy-free, sugar-free, vegan)”
A lot of things are going on in my life at the moment. My end of year exams have now finished *phew* and I am working and exercising more than ever! I’ve also been busy sorting out visas for the US, and making plans for my impending 20th birthday. Basically, my life is being turned upside down as a lot of things come to a close, and new opportunities arise. I still can’t quite believe that I’m going to spend my third year studying in America!
Baking has always been my Continue reading “Low Fat Banana Bread with gooey Nutella centre”
So I have another essay deadline looming. Which means that baking has become a regular method of procrastination once again and my essay is still yet to be finished… But never mind, essays can wait, for this tart is heaven in a bite. And its mostly a lighter version of the real thing, bar the chocolate ganache topping (I’m sorry but it needed a little bit of naughtiness) But feel free to leave out the chocolate ganache topping if it’s too much for you! Continue reading “Gluten free, vegan chocolate truffles (and a showstopper tart)”
Summer is upon us, and eating a full fat brownie carries too much guilt to justify eating more than 1. Also, I have moved back in with my parents and there is no flour or proper chocolate in the house, but I had a craving to bake proper CAKE. Brownies were the perfect solution! After dredging the internet for a flourless recipe that doesnt need proper chocolate, I found the perfect one, Continue reading “Flourless Peanut Butter Chocolate Brownies (Dairy-free and Gluten-Free)”
I have what is close to a slightly unhealthy obsession with reading food blogs and researching recipes. I suppose it is because I am often reluctant to stick rigidly to a recipe, whether it be that I don’t have the ingredients for it, such as Xanthan Gum or Apple Butter (The UK lacks apple butter, and it costs an absolute bomb online, so the idea still of butter from apples mystifies me), or the combinations are boring or samey. I must have read through about 50 ‘revolutionary’ choc chip cookie and brownie recipes, but I’m afraid none of them really stood out to me. My motto? If it ain’t broke, don’t fix it. Therefore, there is very little that will persuade me to abandon from my staple brownie recipe, no matter how fudgy they are claimed to be!
Mixing up a recipe has to be one of the most fun parts of baking for me. For example, why not mix up an ordinary millionaire’s shortbread by adding some crushed cardamom, or lemon and rosemary (a genuinely nice combo if done right, I promise) to the shortbread, a few granules of sea salt to add some zing to the caramel, or transform the whole recipe into something new, like banoffee or even S’More millionaire’s shortbread! (You can tell I just came up with that idea as I was writing this, that’s how much I think about these things.) You can totally judge me for mixing up a timeless classic, but sometimes I just need to break free from the cliches of baking.
So it’s about 11pm, I’m bashing my head on my desk from manic essay writing and I just need to procrastinate and get away from my desk for a little bit. I flick through some baking blogs, looking frantically for a baking fix, a recipe that I won’t have to run to the shops for. All I could think about to minimise my search was the extremely ripe avocado sitting in my fridge, and a total craving for chocolate. My answer? Chocolate avocado cookies! Crisis averted, and they were kinda healthy, so I could munch on them relatively guilt free while I completed my essay too. Perfect.
I have to admit, I was skeptical of using an avocado in these cookies. Wouldn’t they make them taste funny? How would the batter even work? Avocado is great on a bit of toast sure, but baking with it was a whole new level to me. The avocado was ripe past eating point, kinda the equivalent to a black banana, so I didn’t see any harm in giving these a whirl and saving that poor lone fruit. Plus, it meant a bit of creativity could occur, so of course I added some cinnamon to these too (how could I not) while topping them off with a swipe of nutella just completed them for me. The actual cookies are dairy and egg free, so if you omit the nutella, these are vegan, which is even better!