baking

Ginger Cookies

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Hey guys, today’s recipe is a simple one. Gluten free Ginger cookies! This is the first time I’ve ever tried baking ginger cookies and after experimenting with a few cookie dough types, this is one is ideal for the best flavor. You can easily adapt this recipe to suit your preferences. The best way I can describe this cookie is it has a soft centre and a crumbly texture. If you want a stronger ginger flavour then you can use fresh ginger, but you can use ginger spice for a more subtle flavour.

Ingredients

  • 1/4 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 1 tbsp grated ginger
  • 2 eggs
  • 1 cup oat flour
  • 1 cup almond flour
  • 1 cup corn flour
  • 1tsp cinnamon

Instructions

  1. Preheat oven at 150ºC.
  2. Combine coconut oil, coconut sugar, ginger, and eggs.
  3. Fold in the different flours, cinnamon, and any other spices you’d like.
  4. Avoid over mixing the cookie dough. Allow it to chill for 10-15 mins.
  5. Roll out the cookie dough into even portions, lightly pressing them down.
  6. Bake for 20-25mins or until they harden on the outside.

This recipe was a quickie, let me know if you do try it out down in the comments. Thank you for reading and please like and follow for more, xoxo.

Cinnamon Raisin Muffins

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Cinnamon Raisin Muffins

Fluffy, delicious and guilt-free, these muffins will disappear in a minute! I came up with this recipe, craving for a healthy sweet treat and honestly, you wouldn’t even know whether they were gluten or dairy-free. I think cinnamon and raisins make the best combo and this recipe makes about 6 medium-sized muffins. If you’d like to see alternative ingredients for these muffins, let me know down in the comments below.

INGREDIENTS

  • 2 eggs
  • 1 1/2 cup almond flour
  • 1 1/2 cup gf flour (I used Neofoods All-purpose brown flour)
  • 1/4 cup coconut sugar/ erythritol
  • 2tbsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder
  • 1/2 tsp baking powder
  • 1/4 cup raisins

STEPS

  1. In a bowl, whisk together the eggs, vanilla, cinnamon and sugar.
  2. Add in the coconut oil, ensuring all ingredients are at room temp.
  3. Fold in the flours and baking powder until well incorporated.
  4. Fold in the raisins and spoon your batter into cupcake moulds, greased with coconut oil or lined with cupcake paper.
  5. Bake at 180ºC for 30 mins (less in a preheated oven).

I hope you try out this recipe and let me know how it goes and what recipes you’d like to see in the future. Thank you for reading, please follow and like for more, xoxo.

The Best GF Brownie Recipe

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Gluten, dairy and guilt free. These brownies are rich, decadent and you wouldn’t even know whether or not they’re healthy! This is the second brownie recipe I’ve made because I want variation in my recipes, depending on what ingredients my readers may have available. The first included bananas, but this one is a little different, but the closest you can get to regular brownies.

INGREDIENTS

  • 1 cup oats
  • 2 eggs
  • 60g dairy free chocolate (I used sweetswitch)
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao flour
  • 1/4 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract

STEPS

  1. Using a double boiler (heatproof bowl over a pot of boiling water) melt your coconut oil and chocolate.
  2. In the meantime, blend your oats in a blender to make oat flour.
  3. Once your chocolate has melted, remove from the double boiler and allow it to cool down.
  4. Crack your eggs in a small bowl and use some of your chocolate batter to temper it. Mix well and add the eggs to the rest of your chocolate. Incorporate gently and you will notice the batter thickening.
  5. Mix in the coconut sugar and vanilla.
  6. Sift in your cacao and oat flour and fold in gently until your batter is well incorporated. The key is to not over mix your brownie batter.
  7. Line a baking sheet with baking paper. I used a bread mould because I only made a small portion, but you can easily double the recipe.
  8. Bake the brownies at 170º C for 30-35 mins depending on the accuracy of your oven.
  9. Allow them to cool before slicing. (Tip: best enjoyed warm)

I hope you try out this recipe, it has definitely become one of my favourites. Thank you for reading, please like and follow for more, xoxo.

Healthy Brownie Recipe

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I recently came up with this recipe on the spot with basic ingredients, but it makes the softest brownies ever! The ingredients are clean and completely gluten, dairy and guilt-free! If you’ve tried baking with oats before, you’d notice that they aren’t the most forgiving and tend to become dry, but this recipe is a must try.

INGREDIENTS:

  • 4-5 medium bananas (ripe)
  • 1 cup oats
  • 2 eggs
  • 1/4 almond milk (or any plant-based milk)
  • 2-3 tbsp erythritol/ coconut sugar
  • 2 tbsp coconut oil
  • 2-3tbsp raw cacao powder

Optional

  • 1tsp vanilla extract
  • 2 tbsp cacao nibs

STEPS:

  1. Mash the bananas in a bowl, mix in the eggs, sugar and vanilla (above)
  2. Blend the finely oats to make oat flour and mix into the batter.
  3. Add in the almond milk and the melted coconut oil.
  4. Sift in the cacao powder into the batter to prevent any clumps and fold in until well incorporated.
  5. Pour the batter into a square pan and sprinkle the cacao nibs on top, bake in an oven at 180ºC for 40-45mins.
  6. Let it cool and slice it evenly.

The best part about this recipe is that you can barely taste the banana and it has a great texture. I hope you try it out and let me know what you think. Thank you for reading, please follow and like for more xoxo.

Healthy Banana Oat Muffins

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These healthy muffins are a great breakfast or snack option. They’re delicious and soft, gluten, dairy and sugar free. This recipe makes for 3 servings but you can easily double it.

INGREDIENTS

  • 1 ripe banana
  • 1/2-3/4 cup oats
  • 1 egg
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract

Optional

  • 1/2 scoop protein powder
  • 1tsp pumkin seeds / any seed
  • 1/4 cup blueberries

STEPS

  1. Blend the banana, egg, oats, cinnamon, vanilla and protein powder in a blender.
  2. Spray a cupcake pan with some coconut oil or line with cupcake moulds.
  3. Pour the batter evenly into the moulds and top with any seeds or fruit you like. Some good options are; chia seeds, cacao nibs, coconut flakes…
  4. Bake at 180ºC for 10-15 mins, use a fork to check and if it comes out clean then it’s ready.

I hope you try out this recipe, thank you for reading and please like and follow for more healthy recipes, xoxo.

Gluten Free Bread Recipe

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This delicious bread recipe took time to perfect, but it was definitely worth it. Now a basic necessity in my day to day life, I feel like no one should have to give up on bread. Unfortunately, sometimes bread isn’t the best thing for our nutrition or fitness life, which is why I decided on the alternative; a gluten and dairy free option. So here’s how to make it…

First of all it is important that you have the gluten free flour blend; I used a wholefoods’ gluten free all purpose flour which contained rice flour, potato flour, tapioca flour, chickpea flour and xanthum gum. However any blend of with similar ingredients should work the same.

INGREDIENTS

  • 500g flour mix
  • 10g yeast/ 2tsp baking powder
  • 1/2 tsp salt (I used pink Himalayan)
  • 2 tbsp sugar or xylitol (I used coconut)
  • 365ml milk (I used almond)
  • 1tsp vinegar
  • 2 eggs
  • 60ml olive oil

STEPS

  1. Combine flour, salt, sugar, and yeast
  2. Mix together the eggs, milk, vinegar, and oil.
  3. Fold in the flour, use a mixer on low for a few minutes or until there are no lumps.
  4. Place the dough in a loaf tin lined with baking paper or oiled and leave it to rise in a warm place for 1 hour.
  5. Optional: Add any seeds (sunflower, pumpkin, chia…) on top of your loaf) for extra taste and healthy fats.
  6. Bake the dough for 40-45 minutes at 220ºC or until a fork comes out clean.
  7. Leave to cool on a rack and store in the fridge before slicing.

I hope you try out this bread recipe, it is one of the easiest ones I have ever tried. Please like and follow for more recipes like this one, thank you for reading, xoxo.

Healthy Chocolate Muffins

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Gluten free, dairy free, sugar free and guilt free. This yummy recipe is easy to make and takes only a short amount of time. I recently made this one as a little treat even though I am improving my fitness goals, so you don’t have to worry that it will compromise your weight loss, it won’t (as long as you don’t eat the whole batch in a week).

What I find works best for me is to avoid batch baking, because otherwise I find myself reaching for one of these every day and that’s ok as long as you’re not going into a caloric surplus. I usually bake on the spot because these recipes are pretty quick to make.

INGREDIENTS:

  • 50g almond flour
  • 50g gluten free flour (I used neofoods all purpose blend )
  • 20 g cacao powder
  • 2 eggs
  • 40g erythritol/stevia blend (I used Sukrin)
  • 100 ml almond milk
  • 1/4 tsp vanilla powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • Cacao nibs (optional)

 

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STEPS:

  • Mix all the dry ingredients together
  • Add the wet ingredients to the dry and combine well. Gradually add the milk until a desired consistency, the thicker the batter, the more dense your muffins will be.
  • Spray a muffin pan with some coconut oil and pour in the batter up to 3/4 of the mould.
  • Bake in the oven at 170ºC for 10-15 mins (these cook pretty fast so keep an eye on them)
  • Let them cool down before storing them in the fridge, they’ll last for 1-2 weeks.

 

 

  • Servings: 4
  • Calories: 173
  • Time: 20 – 25 mins

 

I hope you enjoy this recipe, let me know down in the comments if you do try them out. Please follow for more recipes like this one, xoxo.

Healthy Banana Bread

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This is a recipe I made three times in a row until I ran out of bananas. Seriously, it’s that good. As always, this is a dairy free, gluten free recipe and I mean, who doesn’t love banana bread? It’s easy to make and tastes like a slice of heaven, so here’s what you need.

Ingredients

  • 1 cup almond flour
  • 1 cup gluten free flour (any mix will do)
  • 3 medium sized bananas
  • 2 eggs
  • 1/2 – 3/4 cup almond milk (or any milk)
  • 1/4 cup erythritol/stevia blend (or coconut sugar/ monk fruit sweetener)
  • 1/2 tsp vanilla powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 2 tbsp coconut oil
  • Blueberries or cacao nibs (optional)

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Steps

1. Mash the bananas with a fork or in a blender until smooth.

2. Add in the eggs, vanilla, cinnamon, baking powder, coconut oil and sugar to the bananas and mix well. (Ingredients should be at room temperature to prevent the coconut oil from solidifying)

3. Mix both flours and fold but to not over mix. Gradually add in the milk, if you want a more dense bread add in less milk, but I prefer mine light so I usually add 3/4 cup, but depending on your choice of gluten free flour you may need to adjust this.

4. Line a loaf pan with baking paper and pour the batter in. This is optional but you can add slices of banana, blueberries or cacao nibs as a topping.

5. Bake for 15-20 mins at 190ºC, allow the top to brown a little and let it cool before removing. I usually keep mine in the fridge in the same pan and wrapped in the baking paper and I do not slice it beforehand to keep in moist.

I hope you try out this recipe, if you had to pick one, I would definitely recommend this one. Thank you for reading, I hope you enjoy it and please follow for more recipes like this one, xoxo.

Healthy Donut Recipe

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When I was a child, I was obsessed with donuts and growing up, I can admit I’m still pretty in love with them. However, I know that they aren’t the healthiest because they are packed with sugar and deep-fried, so I finally came up with the right recipe to remedy that. It took a couple of tries to get this one right, it won’t have the same exact texture as a regular donut but it’s a close second.

This is a gluten, dairy and sugar-free recipe and it is simply delicious!

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INGREDIENTS

  • 1/2 cup almond flour
  • 1/2 cup gluten free flour ( I used Neofoods’s all purpose gf flour)
  • 1 egg
  • 1 cup almond milk
  • 1/2 tsp vanilla powder
  • 2 tbsp coconut oil
  • 1/2 cup erythritol/stevia blend (you can also use monk fruit or coconut sugar) I used a zero calorie sweetener, so calories may vary depending on the sweetener you use.
  • 1/2 tsp baking powder

 

STEPS

  1. Whisk together the egg, milk and coconut oil until well incorporated.
  2. Add in the vanilla, baking powder and sugar.
  3. Fold in the flours and pour the batter into greased donut pans (I used coconut oil)
  4. Bake in a preheated oven for about 10-15 mins on 170ºC or until slightly golden.

 

TIPS

  • I added cacao nibs to my mix, you can also add in blueberries or any other fruit.
  • You can add a chocolate glaze, for a vegan option mix coconut oil with cacao powder at a 1:3 ratio. You can also use melted coconut butter or almond butter.
  • Be careful when using sugar blends, stevia tends to have a bitter taste which is why I used a mix of stevia and erythritol.
  • Make sure your wet ingredients are room temperature or your coconut oil may solidify.
  • I prefer my batter a little more on the runny or thin side, if it’s too thick, your donuts may be too dense. Mix well before adding any more flour or liquid as the consistency will thicken up with the almond flour.
  • Avoid overcooking them by piercing them with a fork, the moment your fork comes out clean, turn the oven off. If you’re afraid they are slightly undercooked leave them in the closed oven.

 

  • Servings: 6
  • Calories: 150
  • Time: 20-25 mins

 

Thank you for reading, I hope you try out this recipe. Let me know down in the comments if you do and please follow for more guilt-free treats like this one, xoxo.

 

 

Healthy Lemon Blueberry Bars

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These lemon bars are literally one of my favorite recipes ever! They are gluten free, dairy free, low carb and guilt free. Lemon and blueberries are a perfect combination in this delicious recipe and I guarantee you won’t want to miss out on this one.

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/4 cup of warm water
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 cup frozen blueberries
  • Zest of two lemons
  • Juice of one lemon
  • Stevia (to taste)

Step 1: combine the eggs, vanilla, coconut oil, water, and stevia. (Tip: make sure all the ingredients are at room temperature to prevent the coconut oil from solidifying.)

Step 2: add in the almond flour, coconut flour and baking powder and mix well.

Step 3: now fold in the blueberries, lemon zest and juice.

Step 4: line a baking tin with baking sheet and spread your batter evenly.

Step 5: bake in the oven for 15-20 mins at 170°C. Put a fork through to check if the bars are fully cooked through.

Step 6: allow them to cool and slice them into bars or squares.

Level : easy

Prep Time : 15 mins

Cooking Time : 15 – 20 mins

Calories : 90

Servings : 9