When I made this recipe, honestly, I almost had to say a Novena after eating one! They are positively heavenly and sinful all at the same time. I saw the recipe on a great blog, My Baking Addiction and though they are a little messy to make, it’s worth it! Forget the diet for these Rolo Cookies!
A wonderfully light and moist loaf cake which combines two of my favourite taste combinations – lemons and blueberries. The addition of Greek yoghurt helps to create a very light, tasty result.
You can choose to cover the entire cake with a lemon icing, drizzle it lightly over the top or leave it off completely. That’s the beauty of this lovely anytime recipe! It will adapt to most occasions. Serve it with some extra blueberries and a dollop of Greek yoghurt.
This recipe sort of scared me at first but I figured, I won’t know unless I try and it was much easier than I thought, turned out really well and I topped it with a Full Irish Breakfast topping for something a little different.
If you want pizza, then just use the Passata or Tomato Puree and use your favourite pizza toppings for a great family meal.
Soooo I’ve been looking at this cake for over a year now and really wanted to make it. The problem I had is the person I wanted to make it for is coeliac so I had to find a recipe that was gluten free and would work in holding up the style of cake. After a couple of attempts, I found a good one and it worked! I was so pleased with how it turned out that I sort of glowed happily for a while 😉
With this cake, it’s not particularly difficult but it does take time. If you want, you can make it over two days. The issue is that each cake takes 65 – 75 mins to bake and can’t be made at the same time so plan ahead for this but otherwise, it’s so simple that it’s definitely worth trying to impress your loved ones.
Homemade digestive biscuits are so rustic, so tasty and practically healthy with their wholemeal flour, oats and wheat germ, that having one or two with your cup of tea seems almost a good thing! There is very little sugar added to this recipe so really, compared to the shop bought, very sweet digestive biscuit, these soar way above and are most definitely worth making. They don’t have that very sweet taste the processed ones tend to which is refreshing!
I used milk chocolate to cover mine but if you prefer dark chocolate, then by all means go ahead and use that. I made a batch and they were gone in quick time. Try them …. go on …
A great recipe for a low in fat muffin that tastes great with the bursts of fresh blueberries in each bite and the sweetness of very ripe bananas.
You can use regular self raising flour but for a higher fibre, more healthy option, you can completely replace with self raising wholemeal flour (or wholemeal spelt as I did) or go half and half. I replaced the muscovado sugar with a sugar substitute and instead of buttermilk, I used 0% fat free yoghurt.
The original recipe called for olive oil but living in Ireland we have fantastic Rapeseed oil grown here and readily available and it’s a healthier option.
Talk about throw it all in the bowl and go …. this recipe is exactly that! Crazy how quick it all comes together and it’s in the oven before you know it!
You can use honey or maple syrup but I replaced these with agave instead and again you can choose walnuts or pecans, whichever you like best … or both!
As there’s no flour in the recipe, only ground almonds, I would be careful about adding dried fruits as there’s a good chance they will sink to the bottom. Let the bananas do the talking! Originally 2 bananas were called for but I added in another half to help bind it together and then sliced the remainer and placed on top. I sprinkled a teeny bit of raw can sugar on the slices just to finish them off.