Chocolate Chip Oatmeal Cookie Cups.

I may have fallen off the health wagon with this one.


But you know what? It was worth it.


These are bite size (well if you’ve got a huge gob like yours truly) gluten free cups which you can fill with more food! I had it for breakfast with yoghurt, and for dessert with ice cream and chocolate sauce (the latter is obviously more preferable). But if you fancy it, maybe try strawberries (and chocolate) or thick, whole milk with extra chocolate chips (I think there’s a pattern here…). Let me know what you stuff yours with!


This makes 12, which is quite a lot, so you get to eat more (or share, whatever).


2 1/2 cups gluten free rolled oats

2 Tbsp. flaxseed

sprinkling of salt

1/3 cup maple syrup

2 Tbsp. peanut butter

1/4 cup rapeseed oil

1 ripe banana, mashed

2 Tsp. vanilla extract

200g chocolate chips (I went for dark but feel free to use milk or even white)

In a large bowl, mix the oats, flaxseed and salt.

In a glass bowl, combine the maple syrup and peanut butter and blast in the microwave on high until it’s bubbling (about 1 min). Add this to the mashed banana, and add in the vanilla extract and rapeseed oil.

Pour these wet ingredients into the dry oat mix and combine – they should be moist but not sticky. Place in the freezer for about 20 minutes.

Preheat the oven to 190C and grease your cupcake trays.

Remove the mix from the freezer and stir in the chocolate chips. It does not taste good at this point if you sneakily sample it (of course I did) but do not worry! Divide the mix into the cupcake tins and press from the bottom up so it has a dip in the middle (hence the cup).



Bake for about 10 minutes and let cool for 5 before taking them out the tray. DO NOT BE IMPATIENT! Or these poor babies will break. And we don’t want that, do we?

Once cooled, remove by gently sliding a knife around the side, then fill with your chosen poison and demolish.




Gluten Free Coconut and Raspberry Chocolate Fondants.

Does anyone else think GBBO was unfair on Wednesday?


GBBO to those not in the know is the Great British Bake Off. I love it! Watching them create those masterpieces and how they think some of them up – unbelievable!


But Wednesday night I was livid. Poor Iain! It wasn’t even his fault – Diana removed his ice cream from the freezer. Why would you do that Diana? Why?!


So this is my tribute to Iain and their first challenge – the melty sponge. Mine is a helluva lot simpler  (there’s a reason I’m not on GBBO!) but still damn tasty. AND it uses the vegan chocolate from Seed & Bean Coconut and raspberry chocolate. So a winner on all rounds (except for poor Iain).


And on a side note, I may or may not be having this for breakfast.

Ingredients (for 3 fondants):

85g Seed & Bean Dark Chocolate with Coconut and Raspberry

2 Tbsp. Gluten Free Flour (I used Dove’s)

75g butter

75g caster sugar

1 Tsp. vanilla extract

1 egg

Preheat the oven to 180C. Grease 3 ramekins, then melt together the butter and chocolate in a bain marie. Stir, and when it’s melted remove from the heat. Beat the egg with the caster sugar, then add in the vanilla extract and the flour. Fold in the melted chocolate and divide between the ramekins. Cook for 10 minutes, then remove and eat up – perfect with cream! These can be covered in cling film and chilled for up to 2 days, but remove from the fridge at least 45 minutes before cooking to bring it to room temperature.



I tried to tip it out to look all professional but it failed! Let me know if you manage to do it. If not, trust me, it still tastes amazing.

Chocolate Peanut Butter Ice Cream.

Can I tell you something?


This rich, peanutty, bowl of deliciousness is… wait for it… HEALTHY!


I woke up this morning with the sun shining and a hankering for ice cream. Now we do have plain old vanilla ice cream in the freezer, but a) that just ain’t figure friendly and b) vanilla’s a bit, well, blah. So I thought I’d make my own. This is just like my Vegan Ice Cream, but a bit more decadent! Still, however, without any of the guilt!



1 banana, chopped

1 Tbsp. peanut butter

1 Tsp. good quality cocoa powder

2 Tbsp. coconut oil, melted (can sub honey or agave nectar for a sweeter ice cream)

Put your chopped banana in a freezer bag and pop in the freezer before you go to bed. When you get up, grab your banana, and place it in a sturdy food processor with the rest of the ingredients. Blitz for about 5 minutes (it will start off loudly!) or until smooth – you may need to add more coconut oil. Top with some grated chocolate or salted peanuts.


Homemade Nutella.

I made this and I was jumping for joy. It tastes EXACTLY like Nutella! But with the added satisfaction that you made it! This would be great as a gift, to flaunt your creativity as a domestic goddess, knowing that everyone loves Nutella. (Can you tell I’m quite excited by this?!)


Seriously people, share the love. Make the Nutella.


You’ll need:

150g hazelnuts

200g milk chocolate

110g icing sugar

50g good quality cocoa powder (like Green & Black’s)

Rapeseed oil

Heat the oven to 180C and place the hazelnuts on a baking tray. Roast for 8-10 minutes, or until slightly browned. Whilst you’re doing your roasting, melt the chocolate, either in a bain-marie or in the microwave – just don’t burn it! Put the browned hazelnuts in a food processor and whizz until it resembles breadcrumbs. Throw in the melted chocolate, icing sugar and cocoa powder, and 2 Tbsp. rapeseed oil. Whizz. Keep adding 1 Tbsp. rapeseed oil at a time until it’s smooth.


Place in a sterilised jar and in the fridge, and serve in the morning on brioche – oh so French.


No Bake Quinoa Flapjack Bars.

It was my bootcamp again yesterday, and I needed a boost. Being ill last week I’d missed two sessions, I was really worried I’d be behind, fitness-wise, so I decided to make a flapjack to give me that edge – with a bit of chocolate in, of course. This isn’t low cal, but there’s nothing overly bad in it either, so as long as you eat it in moderation this can be considered fairly healthy (in my eyes..).


These bars are best chilled as the quinoa can crumble and then these would no longer be flapjack-esque. And I apologise now, the recipe uses American cups as I am now obsessed with my Tala Measuring Cone and it really does make things simpler to use cups instead of grams!


1 1/2 cups old fashioned gluten-free oats

1 cup cooked quinoa, cooled

1 cup raw almonds, chopped haphazardly (isn’t that a fun word?)

1/2 cup golden flaxseed

sprinkle of salt

as many chocolate chips as you fancy!

1/3 cup honey

1/4 cup melted coconut oil

1 Tsp. vanilla extract

Melted chocolate, for drizzling (optional)

Combine the oats, quinoa, almonds, flaxseed, salt and chocolate chips in a bowl. Add in the honey, coconut oil and vanilla extract and really mix. Pour the mixture into a lined tin and really press down to compact it all. Leave to chill in the fridge for at least 2 hours, or, if you can’t wait that long, put it in the freezer for 30 minutes like I did.


Gluten Free Brooklyns.

Which is better – a gooey, melty brownie, or a soft, bendy cookie? Well, with this recipe you don’t need to decide. BECAUSE IT’S ALL OF THOSE THINGS. I’m serious – this is the tits.

I originally called this invention a “brookie” – a cross between a brownie and cookie. But when I said it people heard “brooklyns” and asked if that was where the recipe came from etc. It didn’t, but the name sort of stuck. I like it – it makes these nuggets of yumminess sound kind of bad ass. Or is that just me?


Added bonus – it’s gluten free. Curl up when it’s raining (as it often is here – and presumably Brooklyn too?) with a good book and a “brooklyn” and bring on the good mood!



1 ripe avocado

1/3 cup caster sugar

1/3 cup light brown sugar

1/3 cup good quality cocoa (I use Green & Blacks)

1 Tsp. baking powder

1 egg

100g white chocolate, broken into chunks

Preheat oven to 180C. Mash up your avocado then throw it into a bowl.


Add the other ingredients except the chunks of choc, and beat until it’s a shiny batter.


Fold in the chocolate and divide into 6 generous servings.




Cook for 12 minutes then eat while still warm!




Elvis Overnight Oats.

I’m guessing you already know about my obsession with breakfast foods and you’ve probably worked out I’m quite a lazy cook – I want lovely tasting food without breaking a sweat. This is when overnight oats become the master (or mistress) of foods. You sort it all out the night before, wake up the next morning and BOOM! Breakfast is already waiting for you, and it’s a helluva lot more exciting than plain old cereal. Oh, I forgot to mention – this also has 1 of your 5 a day. You’re welcome.


Ingredients for 2:
1 large ripe banana, mashed (about ½ cup)
2-3 Tbsp. creamy peanut butter
1 cup gluten-free rolled oats (Do not use quick cooking oats!)
1 cup coconut milk
1 Tbsp. chia seeds
½ Tsp. vanilla extract
½ Tsp. ground cinnamon
1 Tsp. light agave

Optional Toppings:
Sliced Bananas
Drizzle of Agave
Dark chocolate shavings or chips


Mash up yer ‘nana. Add in the rest of the ingredients and really mix it all up. Pour the mixture into 2 containers with lids and whop it in the fridge overnight. When ready to eat, give the oats a good stir and add your toppings.


Chocolate Courgette Cake.

Now now, don’t skip this just because of the courgette – we all love carrot cake, don’t we? So what’s the difference?

The inclusion of courgette creates a moist, light chocolate cake by omitting the butter, and I’m sure you can count it as one of your five a day (or depending how much you eat, two of your five a day!). It’s fluffy, airy and tasty – a summery chocolate loaf if you will. Perfect with a dollop of ice cream or creme fraiche if you’re feeling virtuous.


Make the most of courgettes whilst they’re in season – these came fresh off of my neighbour’s allotment! Can’t get much fresher than that.


350g self-raising flour

40g chocolate powder

1 Tsp. each of ginger, nutmeg and clove

175ml extra virgin olive oil

375g caster sugar

3 eggs

2 Tsp. vanilla extract

500ml grated courgette


Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt.



In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette.



Mix the dry and wet mixture until just combined.


Line a cake or loaf  tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.




Gluten Free American Style Pancakes.

This. If you make anything off of my blog, make it THIS.



Let’s put it this way – these would probably be what I’d choose as my last meal. Deep, right?


My friend Alice and I had been wanting to make these whilst we were living in France for absolutely ages, and yet never got round to it. What idiots we were. This is just perfection.



Sweet pancakes, which, when cooked, ooze dark chocolate, complimenting the natural sugars in it from the banana, and they are thick enough to fulfil any craving you have. PLUS they’re gluten free, and if you substitute the dark chocolate for dairy free chocolate, they can be vegan too. Everyone can enjoy them!


So… what are you waiting for?


Recipe from The Minimalist Baker

Ingredients for two portions (note I didn’t say people.. one for you today, one for you tomorrow)
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 1 very ripe medium banana (~1/2 cup mashed)
  • 1 teaspoon baking powder
  • pinch salt
  • 1/2 teaspoon vanilla extract (optional)
  • 1 Tablespoon almond butter
  • 1 Tablespoon melted coconut oil
  • 1/3 cup unsweetened almond milk
  • 1/2 cup gluten free rolled oats
  • 2 Tbsp ground almonds
  • 1/4 cup gluten free flour blend (I used Dove’s plain gluten free flour)
  • as many dark chocolate chips as your heart desires
  • OPTIONAL: 1 tsp agave syrup if your banana wasn’t very sweet
  1. Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
  2. Add your very ripe banana and baking powder and mash.
  3. Add oil, salt, vanilla, almond butter, almond milk and stir.
  4. Stir in oats, almond meal and gluten free flour blend until just combined.
  5. Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes whilst heating some coconut oil in a frying pan. You want it hot but not too hot or it will burn the pancakes – heaven forbid! This mix will last – I put mine in the fridge after making the first batch and went back to it the next day – it was still as yummy as fresh! Just get it out of the fridge 10 minutes before cooking so it’s at room temperature.
  6. I cooked them for about 20-30 seconds either side but the original method says they take longer to cook, so this really is a judgement call. Flip them with a pallet knife – this turned out easiest for me!




Demolish them like Godzilla demolishes towns.


Lemon and Poppy Seed Mousse.

The lovely people at Seed & Bean sent me a little supply of chocolate for me to toy around with. Suffice it to say, the first bar barely saw the kitchen – only my mouth. I regained a little willpower though with the others (marginally!), and knew exactly what I wanted to do with the white chocolate bar; a chocolate mousse. The richness of the chocolate compliments the airiness of a mousse, so although this is a decadent dessert, it’s not sickly sweet.


I first came across Seed & Bean in a little shop in Bristol Market, where it was actually this lemon and poppy seed white chocolate which attracted me, chocolate fiend I am. But not only do they make bloody amazing chocolate, it’s good for you too! Well, not your figure, but your impact in the world. Ethically traded (they have received 100% ethical accreditation from The Ethical Company Organisation), fair-trade, organic and handmade here in Blighty. Basically, it’s heaven in a bar.


So go grab yourself a selection (their new Glastonbury range looks to die for!) and make yourself happy – even happier still if you turn one into this mousse!


Ingredients for two:

85g Seed & Bean Lemon and Poppy Seed White Chocolate

40ml semi-skimmed milk

1 egg white

110ml double cream


How to:

Melt the chocolate in a bain-marie, then take it off the heat and whisk in the milk.

In a separate bowl whisk the egg white until small peaks form, then fold it into the chocolate mix.

In another bowl whisk the cream until stiff (sorry about all the washing up), then fold that into the chocolate mix. If it looks a bit lumpy to you, pass it through a sieve. If not, go ahead and pour it into 2 martini glasses.

Chill for about 3 hours, then serve it up – or put on Bridget Jones and eat them both yourself. Haven’t you heard? Seed & Bean mousse is the new Ben & Jerry’s.