Gluten free pear brownies

Today Arthur and I both woke up with a cold…Urgh! And with little ones around its only a matter of time until we are all suffering. Luckily we rescued about 300 tiny plastic animals from the charity shop yesterday so hopefully those and some warm comforting brownies will keep everyone amused today. I love brownies…or choc browlows as Arthur calls them. These little beauties are refined sugar free, gluten free and have surprise pears inside them…what more could you ask for?

Gluten free pear brownies


  • 1/2 cup oatmeal
  • 1/2 cup cacao powder (or good quality cocoa powder)
  • 1 tsp baking powder 
  • 1/4 cup coconut oil (melted)
  • 1 tsp vanilla extract 
  • 1/4 cup maple syrup or runny honey 
  • 3 large eggs 
  • 2 small ripe pears (pealed and sliced)


Preheat the oven to 190/gas 5 and line a 20x20cm brownie tin with grease proof paper

Place oatmeal, cacao powder and baking powder in a large bowl and mix together.

Add the melted coconut oil, maple syrup (or honey), vanilla and eggs. 

Stir until all ingredients are combined.

Pour half the mixture into the tin and spread evenly. 

Arrange the pear slices on top and then cover with the remaining mixture making sure to spread it out flat. 

Bake in the oven for 20 minutes.

Allow to cool in the tin for a few minutes before transferring onto a wire rack. 

Slice into squares and enjoy as they are or with some fresh pear and Greek yoghurt on the side. 


Oaty apple bites

What a day! Toilet training, exploding washing machines and a trip to sick kids…just an average Wednesday then. Amid the madness I did manage to make a quick energy bite recipe. This was before all the disasters happened. Anyway my friend had a packet of ‘Nakd‘ apple bars this morning that her children were happily chomping through. She asked if I could make a copycat recipe of them for her to make at home. I am so happy she suggested this as these are bloomin delicious! I’ve eaten 3 already and I have to admit I haven’t alerted the husband to their presence in the fridge yet…I rolled them into balls and covered them in coconut to make them pretty but you could just as easily line a loaf tin with baking paper, squash the mixture into it, sprinkle with coconut and pop in the fridge for an hour. Then once chilled slice into bars or squares. Energy bites are such a quick and easy thing to make, these literally took 15 minutes. You can get the kids to help too, Arthur loves making raw treats as he can try all the ingredients and (with supervision of course) loves to turn the food processor on and off. 

Oaty apple bites 


  • 1/2 cup dates (soaked and chopped)
  • 1/4 cup almonds
  • 1/4 cup walnuts 
  • 1/2 cup porridge oats 
  • 1/2 cup grated Apple (about 1 Apple)
  • Squeeze of lemon 
  • 1/4 cup raisins 
  • 1/4 tsp cinnamon 
  • 1/4 tsp nutmeg 
  • Desiccated coconut for rolling


Soak the dates for about 10 minutes then chop them up. 

Grate one small apple and squeeze over a dash of lemon juice. 

Blitz the almonds and walnuts in a food processor until they are fairly well broken up. 

Add all the other ingredients to the food processor and blitz until everything is thoroughly combined into a sticky mixture. 

Take tablespoons of mixture and roll into balls then toss them in the desiccated coconut. 

Refrigerate for about an hour, this will firm them up nicely. 

Date and maple rolls

I’ve had a busy old weekend with not much time for baking so I was keen to get back in the kitchen today. The kids were tired and so we stayed in for the whole morning! This is very rare for us as my little man usually requires a big walk and run around first thing but today he said he wanted to stay in so we did. I took my opportunity and got in the kitchen. Arthur was happy splashing around in the sink washing up my dishes as I baked. Ok the kitchen was pretty much a swimming pool by the time the biscuits went in the oven but I channeled my inner calm and just let it wash over me (ha ha).

So date maple rolls…yum! These are a take on the classic fig roll but with a healthy maple syrup twist and a gooey sticky date purée in the centre. Really easy to make and really easy to eat them all before anyone notices you’ve even been baking. 

Date and maple rolls

For the biscuit 

  • 130g plain flour 
  • 70g soya butter (melted)
  • 3 tbsp. Maple syrup

For the filling 

  • 1/3 cup dates (soaked and chopped)
  • 2 tbsp. Maple syrup 
  • 1 tbsp. water


Preheat oven to 180/gas 4.

Line a baking tray with grease proof paper. 

Sift the flour into a large mixing bowl. 

Melt the soya butter and honey in a pan. Once melted take off the heat and pour into the flour mixing it all into a ball of dough, adding a little more flour if it’s too sticky. You don’t want to over work the dough just combine until it’s all comes together. 

Chill for 10 minutes in the fridge.

Meanwhile make the date filling by blitzing the dates, maple syrup and water with a hand blender.

Roll out the dough on a floured surface into a rectangle roughly 24 X 17cm. Cut in half long ways so you have 2 rectangles. 

Spread each one with date filling then fold over joining the long ends. You should now have two long rectangle rolls full of date purée. 

Place them on the tray and bake for 25-30 minutes. 

Cool on a wire rack then cut into bite sized rolls. 

Healthy chocolate & peanut butter biscuits

In an ideal world I would have a biscuit tin full of home made biscuits at all times. In reality I make some biscuits and we scoff them all and then there’s a biscuit drought for a few days until I make some more. Andy (husband) is a big biscuit fan, he says its me with the sweet tooth but if there’s chocolate biscuits on the go he’s always the finisher. He also loves peanut butter so these are just for him…ok I ate a few as well. Arthur was over the moon as they are spread with a chocolate topping which couldn’t be more exciting to a two year old. That and the addition of peanut butter made these biscuits a big hit. Thank god for peanut butter, both my children love it and eat it daily. It’s so convenient and great for you. It’s full of protein and vitamin E. I always buy the organic stuff with nothing added just pure peanuts. We stir it through porridge, eat it on toast and of course bake with it loads too. 

Healthy chocolate & peanut butter biscuits 


  • 130g plain flour 
  • 3 tbsp. Cacao powder 
  • 75g coconut oil
  • 3 tbsp. honey 
  • 2 tbsp. Smooth peanut butter 

Chocolate topping 

  • 1 tbsp. coconut oil
  • 1 tbsp. maple syrup 
  • 2 tbsp. cacao powder 


Preheat oven to 180/gas 4.

Line a baking tray with grease proof paper. 

Combine the flour and cacao powder in a mixing bowl. 

Melt the coconut oil and honey in a pan. Once melted take off the heat and stir through the peanut butter. 

Add mixture to the dry ingredients and combine into a ball of dough, adding a little more flour if it’s too sticky. You don’t want to over work the dough just combine until it’s all come together. 

Chill for 10 minutes in the fridge.

Roll out the dough on a floured surface and use a cookie cutter of your choice to make about 8-10 biscuits. 

Place biscuits on the tray and bake for about 12 minutes. 

While the biscuits cool on a wire rack make the chocolate topping. 

Melt the coconut oil in a pan then take off the heat and add the maple syrup and cacao powder. Whisk into a smooth chocolate sauce. 

Once the biscuits are totally cool spread each one with chocolate. 

Store in an airtight container. 


Apple & carrot muffins

Today the sun is shining and we have already been out for a ramble in the woods and plan to pitch up in the park again this afternoon. This means I need a bag full of food to maintain energy for climbing, running and scooting.  


Toddlers can be pretty specific at times. When it comes to eating it’s not just flavours we have to consider, sometimes the look, smell or texture can be just the thing to stop a little one from eating something. Arthur has a particular dislike for grated things. A whole apple is great, slices of apple are tasty, but grated apple…hell no. So this morning we whipped up some tasty muffins to go with fresh carrot and apple purée in order to avoid the texture of sneaky grated ingredients. They worked a treat and will sustain us out on our adventures. 

Apple and carrot muffins 


  • 1/4 cup coconut flour
  • 1/4 cup ground oats 
  • 1/4 cup desiccated coconut 
  • 1 tsp baking powder 
  • 1 tsp vanilla extract 
  • 1/4 cup coconut oil (melted) 
  • 1/4 cup runny honey 
  • 2 large eggs 
  • 1/4 cup grated apple
  • 1/4 cup grated carrot 
  • 1 tbsp. water
  • 1/4 cup raisins


Preheat oven to 180/gas 4 

Line a muffin tin with 6 cup cake cases 

In a large mixing bowl combine the coconut flour, ground oats, desiccated coconut and baking powder.

Use a hand blender to whizz the coconut oil, honey, carrot, Apple, vanilla and water into a smooth purée. 

Add the purée to the dry ingredients along with the eggs and whisk together thoroughly. 

Stir in the raisins. 

Spoon into the paper cases and bake for 25 minutes. 

Cool on a wire rack then serve as they are or if your feeling fancy dollop a bit of 100% fruit spread  on to them and sprinkle with desiccated coconut.


Sugar free chocolate, coconut and raspberry cake

This week I am all about the cakes. My littlest one Sadie is turning one very soon and so I’m working on a few sponge recipes to find the best one for the big event. I’ll be posting up the most yummy ones for you to try, starting with this chocolate and coconut sponge. Luckily no one in my family gets bored of eating cake so I have my taste testers ready and waiting to sample. This is a celebration cake fit for a healthy eating King! Yes the ingredients list might look a little pricy but if your looking for an easy, sugar free and decadent birthday treat then it is worth it…trust me. Chocolate and coconut are a killer combination. Throw in a few fresh raspberries and you have yourself one scrumptious cake. This is easy to eat for all ages and it’s great to have a cake you can give little ones without the blue icing high that comes with lots of shop bought cakes. It’s fresh and healthy and looks pretty impressive too. It was eaten so quickly in my house I didn’t even get a photo of the entire sponge. 

Tip: if your serving only a few people or fancy a mid week treat but not the full shebang of making a big cake you can half the quantity and make just one sponge and cover with yoghurt and fruit, it will be just as delicious. 

Sugar free chocolate, coconut and  raspberry cake


  • 1/2 cup coconut flour 
  • 1/2 cup ground oats 
  • 1/2 cup dedicated coconut 
  • 1/2 cacao powder 
  • 2 tsp baking powder 
  • 6 large eggs 
  • 1/2 cup coconut oil (melted) 
  • 1/2 maple syrup or runny honey 
  • 1/4 cup coconut cream 
  • 1/4 cup cacao nibs (or good quality dark chocolate chips) 

To decorate 

  • A generous helping of thick Greek yoghurt
  • 100g raspberries 
  • A sprinkling of coconut flakes


Preheat oven to 180/gas 4 

Line two 20cm round cake tins with grease proof paper 

Combine the coconut flour, ground oats, desiccated coconut, cacao powder and baking powder in a large mixing bowl. 

Add the eggs, coconut oil, coconut cream and maple syrup (or runny honey) 

Stir through the cacao nibs. 

Pour the batter into the cake tins and bake for 25 minutes. 

Tip the cakes onto a wire rack to cool. 

Once completely cool cover one of the cakes with Greek yoghurt along with a few raspberries. Sandwich the other cake on top and dollop on some more yoghurt, raspberries and some coconut flakes. 

Serve immediately.


Bakewell flapjacks

Today was pretty cold and windy and really didn’t feel much like spring at all. However we braved the elements as we do most days and had a ramble through the woods and to the play park.  
Once the small ones were suitably tired out we returned home and made some quick and comforting treats to rejuvenate us. These jammy little slices are inspired by bake well tarts..ok so they are flapjacks really but they have almond vibes and sweet raspberry centres. They are refined sugar free, gluten free and vegan..enjoy! 

Bakewell flapjacks 


  • 200g porridge oats 
  • 1/4 cup coconut flour 
  • 75g soya butter
  • 1/4 cup maple syrup 
  • 1 tsp almond extract 
  • 1/4 tsp vanilla extract 
  • 1 tbsp water 
  • 2 dessert spoons almond butter 
  • A generous slathering of raspberry fruit spread 
  • About 3 tbsp flaked almonds


Preheat the oven to 180/gas 4

Line a 2lb loaf tin with grease proof paper. 

Melt the soya butter and maple syrup in a pan over a low heat. Add the almond butter and stir to dissolve 

Mix together the oats and coconut flour in a mixing bowl. 

Pour over the melted ingredients. Add the water and almond and vanilla extracts and mix thoroughly. 

Tip half the mixture into the loaf tin and press down flat. 

Spread a generous amount of raspberry fruit spread over the mixture. I used St Dalflour, which you can get in most supermarkets. 

Tip the rest of the mixture over the top and again press down flat. 

Sprinkle over the flaked almonds and bake for 20-25 mins. 

Cool on a wire rack then cut into 8 squares.