Pumpkin-Granola
Ingredients 6 cups rolled oats 1 heaping cup sliced almonds 1 heaping cup pistachios (or other nuts) 1 heaping cup unsweetened flaked coconut 1 cup pumpkin puree 1 cup olive oil 1 cup maple syrup 2–3 teaspoons salt (see notes) 1–2 teaspoons cinnamon Method Preheat the oven to 350 degrees. Mix the dry ingredients together... Read more »
Sugar-free cookies
Ingredients 200g frozen raspberries 1 tsp vanilla bean paste 50ml maple syrup, plus 1 tbsp 1½ tbsp chia seeds 50ml rapeseed oil ½ tsp almond extract 190g ground almonds 30g flaked almonds, finely chopped Method STEP 1 Put the raspberries in a medium pan with the vanilla pod and 1 tbsp of maple syrup.... Read more »
Sugar-Free Banana Bread
kcals 214 fat 7.6g saturates 4.5g carbs 31.7g sugars 19g fibre 3.6g protein 3.8g Ingredients 125g self-raising wholemeal flour 1/2 tsp baking powder 2 tsp ground cinnamon 75g sultana 50g butter, melted 2 tsp vanilla essence 1 egg 1 tbsp milk 3 ripe bananas, mashed Method Preheat the oven to 180C/ 160C fan/ gas mark... Read more »
Sugar-free protein clinkers
Ingredients 1 cup (100g) cacao powder, plus extra to coat 350g firm coconut oil 2 cups (500ml) rice malt syrup 500g desiccated coconut 100g vanilla protein powder 2 tsp each finely grated beetroot and turmeric 50g raspberries, finely chopped Finely grated zest and juice of 1 lemon 100g pistachios, finely chopped Finely grated zest and... Read more »
Sugar-free chocolate and sticky date pudding
Ingredients 375g fresh medjool dates, pitted 150g buckwheat flour 3 cups (300g) almond meal 1/3 cup (35g) raw cacao powder 1 vanilla bean, split, seeds scraped (reserve pod for another use) 1 1/2 tsp bicarbonate of soda 225g solidified coconut oil 150g sugar-free dark chocolate (from supermarkets and health food stores), finely chopped 6 eggs,... Read more »
Honey and lemon curd tart with blueberries
Ingredients 375g block frozen puff pastry, thawed 2 x 125g punnets blueberries Micro coriander, to serve (optional) HONEY & LEMON CURD 6 eggs Juice of 2 lemons, zest finely grated 1/3 cup (115g) honey, plus extra to serve 1 cup (250ml) coconut oil, melted Method For the lemon curd, place all ingredients in a saucepan... Read more »
Sugar-free Lemon Drizzle Cake
Ingredients For the mixture 225g self-rising flour, sifted ½ tsp baking powder 225g xylitol (if not available, use artificial sweetener) 2 lemons, zest only 2 large eggs, at room temperature 125ml sunflower oil 1 tbsp milk 200g 0% fat Greek yoghurt For the drizzle 1 lemon, juice only 50g xylitol Method Heat the oven to... Read more »
Sugar-free Gluten-free biscuit
Ingredients 70g chopped walnuts 60g powdered almonds 60g porridge oats 100g melted butter 45g granulated sweetener 1 egg 1 tsp vanilla essence 1 tsp almond essence Method STEP 1 Place the walnuts, almonds and oats into a food processor or mini-blender and blitz into a fine powder. Add the other ingredients (butter, sweetener, egg, flavourings)... Read more »