Who says we have to deprive ourselves of delicious foods in order to be healthy? Trust me, you can have your cake and eat it too. Learning how we can transform everyday recipes and decadent treats into healthy alternatives really isn’t as hard as it may seem. I began cooking before I could read or write (mac ‘n cheese and microwave caramel fudge were my signatures). With my stodge and microwave phase (thankfully) well behind me, the kitchen still has my heart and it’s a pleasure to now write my own recipes for you to read and devour.
Preheat the oven to 180° and grease a 9-inch cake pans with oil and a dusting of almond meal; In a large bowl, combine the almond meal, rice flour, salt, baking soda, cinnamon and... (read more)
In a saucepan, bring the rinsed quinoa & water to the boil with a pinch of salt and the garlic. Reduce heat to low, cover and simmer for 15 minutes; Turn the heat off and keep the... (read more)
Turn oven on to 180°. Line a 20 x 30 cm tin with baking paper; Cream the coconut butter and xylitol together and beat for about 2 minutes; Slowly add the egg and vanilla; Stir all... (read more)
Preheat the over to 180° and lightly grease an oven tray; Combine the flour, salt, baking powder, walnuts and chopped chocolate; In a separate bowl, mix together the remaining... (read more)
Preheat the oven to 170° and line two baking trays with baking paper; Whisk together the flour, cinnamon, baking soda, salt and coconut; In a bowl of an electric mixer fitted with... (read more)
Heat oven to 180 ° and lightly grease a 20 cm square tin; Melt the chocolate in a small pan placed over a slightly larger pan of simmering water; Cream the coconut butter and... (read more)
Preheat the oven to 180°. Lightly grease a tart tin or low pie dish; In a separate bowl, combine the almond flour, salt, cocoa and baking soda; In another bowl, whisk together... (read more)