Probably one of the easiest and most delicious overnight oats recipe I’ve made. It’s full of some of my favourite flavours. It’s easily Gluten Free, dairy free, egg free and has no refined sugars. Having this for breakfast will keep you full till lunch time while slowly releasing good for you stuff!
A must make, simple and healthy breakfast, brunch or snack recipe. You can add protein powder into the mix when making it giving you an extra protein boost to start your day.
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A flavourful, delicious bread that offers something a little different with it’s mix of ingredients. If you’re a cheese lover, then you’re going to love this recipe. Use your favourite hard cheese for the topping along with some healthy seeds for extra nutritional oomph.
There’s no down time, no kneading and nothing complicated with this delicious bread recipe. The smell while it bakes is incredible and this bread is not just fantastic on it’s own, it works with soups and a variety of toppings.
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It may sound a bit out there but honestly, this bread recipe has proven ridiculously successful. The views and saves on my Instagram Account are some of the highest. It’s also a very simple to make recipe with no kneading, no rising time and doesn’t need lots of ingredients!
To top all that, it’s high in protein, fibre and nutrients and made in one bowl. I urge you to try it and let me know what you think. The reviews have been fantastic so I’m happy to stand over this one.
If you’re not a fan of cottage cheese, then simply blitz it into a sauce like consistency before using but honestly, you can’t taste it and the benefits are so high that it’s worth trying.
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Everyone loves flapjacks or Granola Bars. We love them for their sweetness, the ease in making them and their handiness for breakfast or snacks on the go.
Being realistic and honest with ourselves, flapjacks are not a particularly healthy option but when you make your own, you control the ingredients, the quantities and so they will always be better for you than processed, shop bought versions.
I love the contrast between the slightly sharp cranberries and sweet white chocolate and if you are a fan of almonds, add some toasted almond flakes in there too for extra goodness.
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There’s something about the two words, spice and apple, that always catch my attention. They conjure up warm, comforting memories and I know I always have apples in the fridge so can usually make the recipe without too much trouble. Adding a mixture of some favourite spices just adds to the appeal of this recipe.
I have a wonderful tin from Nordic Ware and used it to make these mini apple shaped cakes but as I know it’s not a common tin to have, I made some in traditional muffin cases to make sure they also work that way too and yes, I can confirm they are perfect made in muffin cases.
The recipe is adapted from an original Nordic Ware one and has been converted from US measurements to metric with a few tweaks. I also used a plant based butter substitute in place of traditional butter but that’s up to you.
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The taste and texture of this delicious cake is so comforting and warming and it can be made ahead. It’s perfect to serve after a meal with friends and family. Some people wanted cream with it and others had ice cream. It worked so well with both!
The glaze to top the cake can be made while it’s baking in the oven. It’s a fantastic finish to the cake and definitely needs to be included. Don’t be tempted to skip it and if you’re making it ahead, just keep the glaze in the fridge till needed, pop it in the microwave, spoon it over the cake when you’re going to serve it.
These delicious and fresh tasting muffins make a great grab and go if you miss breakfast and a perfect “something not too sweet” during the day.
The pineapple taste is not at all overwhelming but you get the taste of lovely pieces throughout as you enjoy the muffins. Using tinned pineapple means you can bring sunshine to your kitchen any time of the year!
You can leave the muffins as is but I thought it would be nice to make a little drizzle using some of the reserved pineapple juice and to top the muffins with pieces of pineapple before baking.
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We in Ireland have a great rhubarb season where we’re so lucky to be able to get fresh, zingy rhubarb and use it in our favourite dishes. The sweetness of strawberries combines really well with rhubarb in this crumble and we up the nutritional value of the overall dish by adding in oats.
If you are watching your sugar intake, you can substitute the caster sugar for a sweetener of choice. I would err on the lower end of the sugar quantity as sweeteners can be more intense than regular sugar.
We love a Fakeaway! All the flavours with far less calories, processed ingredients and you know it’s good for you! I’m not for one minute saying we shouldn’t have takeaways because life is too short but making your own Fakeaway means you can enjoy your favourites more often!
Everyone loved this recipe. I served it in baskets to really make it feel like we used to have as kids. Remember Chicken & Chips in a basket? So not only is this Gluten Free but it’s got a healthier slant as I’m using Brown Rice Breadcrumbs plus economically, it’s cheaper too!
The quantities below are for 2 people (with some leftovers) so just increase as needed.
I can honestly say this recipe may become more popular than my Gluten Free Scones one. Since I posted the reels on Facebook and Instagram, it’s been tried by so many people and what’s the best test is that it has been a success for everyone! It’s the real deal and the feedback has been just so amazing.
I’m really proud as I devised this recipe myself by using bits from other recipes that I have here plus using my knowledge about Gluten Free Baking and it’s been such a success that it’s like watching one of your kids do well (hahahahah) but seriously, try it!!
A rich, coffee and boozy tiramisu will always be greeted with joy and eagerness. It’s one of those desserts that has never gone out of fashion and there’s a good reason for that. It’s so easy to make. It’s a no bake recipe. It’s actually better made ahead of when needed and then it also lasts well in the fridge for a few days. It’s a host of ticks for a great dessert!
You can of course keep it alcohol free and simply sub more coffee in place of your chosen tipple. I go with brandy as I always have it in the house but Kahlua works really well too and brings out the coffee flavour even more. I would stick with espresso coffee for the sponge fingers as you do need that strong coffee taste in the dessert.
These bars are packed full of goodness and take very little time to make and only 20 minutes to bake in the oven. They keep for up to 1 week in an airtight container in the fridge so they are perfect for busy people, healthy snacks, workout treats and if you are short of time in the morning.
The fact you can top them with your favourite ingredients makes them perfect just for you! If you are on a Vegan lifestyle, then substitute the honey for Agave or Date Syrup and be sure to get a vegan muesli. All the ingredients possess nutritional value of their own so these bars are pretty power packed of goodness!
