Choc fudge cupcakes

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Soft, fluffy, fudgey, chocolatey cupcakes, sounds good right? what if I told you they were lower fat and sugar free? And gluten free too? With choc-chips! And yep and they still taste pretty awesome.

The secret here is using kidney beans. They remove the need for flour and give the cake a lovely moist and fudgey texture. At first when i heard about using kidney beans in cakes I was really weirded out but they work so well, I was definitely converted….

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Fig, Walnut and Zucchini Muffins

Anyone who has ever grown zucchini themselves will know just how quick zucchini’s grow and how they can easily get lost in the undergrowth only to be found days later when they have become absolutely huge! growing up, mum would always use up these mega zucchinis in a chocolate and zucchini cake, a super sneaky way to hide extra veggies.

I have decided to give the old zucchini cake and upgrade into some healthy (almost carrot cake like) muffins with a little bit of spice and a whole lot of dried figs and walnuts.  These gems are lovely and moist thanks to the zucchini and can be made suitable for vegans too. Beware though, these disappear quickly!

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Best-ever Banana Bread

Who doesn’t love banana bread? Served toasted with a little butter or maple syrup or eaten fresh from the love, it’s kind of hard to resist and you can buy it on the go at most cafes too. But can I share a secret with you? The banana bread you buy in cafes isn’t actually banana bread… it’s banana cake in disguise. Everyone associates banana bread with being a healthy snack choice but in truth it has so much refined sugar, oil and white flour it might as well be cake.

I wanted to create a banana bread that was healthy enough to have for a snack or breakfast but also tasted as good as the original and thats how this banana bread was born, I hope you enjoy it as much as I do. …

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