I've been experimenting with more legumes in my diet of late (my body seems to have been craving them postpartum!). I used to make a deliciously dense and fudgy black bean brownie, that although claimed to be 'gluten-free' and free from flours, was packed with brown sugar so gave a decent sugar dump!
I thought I'd have a go at making it lower in sugar, so I subbed the cup of brown sugar for a banana (adds a lot of natural sweetness) and a touch of rice malt syrup. It's also egg free and dairy free for all those allergies out there.
I think this version is still as awesome, but won't send the kids into hyperdrive at lunchtime!
My best friend growing up was originally from the US, so I was introduced to American candy early! When we moved cities away from each other, I missed my supply of Reeces Pieces Peanut Butter Cups and Peanut Butter M&M's.
Nowadays, these chocolate candies are way too sweet for my taste buds, however, this version you CAN enjoy in moderation, without the trans fats and refined sugar.
I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!
These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.
All the rage a few years ago, LCM bars brought back the old classic rice bubble slice which was an absolute favourite at every kids birthday party growing up.
Whether you're making the traditional version or buying the packaged bars at the supermarket, now you can have the same great taste, without all the sugar and additives!
Nesting is in full swing for me at present with only 2 weeks until my baby is due, and one my more fun jobs is stocking the freezer with breastfeeding friendly snacks for the 2am feeds!
As I was experimenting with this sugar free banana and coconut muffin recipe, I thought it would also be perfect for little ones and lunch boxes in particular.
What's better than a fudgy brownie with an added vegetable? TWO added vegetables! Well a fruit and a vegetable to be exact, but it's gotta be good for you!
This brownie is very fudge-like, hence the name, and not overly sweet (unless you add more sweetener), but it's delicious and completely guilt free.
With healthy fats and potassium from the avocado, vitamin A and vitamin C from the kumura and an abundance of antioxidants and iron from the cacao, this is truly a nutrient-dense addition to any baking repertoire.
Florentines may not be a traditional Christmas biscuit but they always remind me of this festive season.
I don't advocate eating too much dried fruit (as it's sugar-laden compared to fresh fruit), however, Christmas is for treats and what better way to enjoy a favourite treat than by creating a healthier version.
These usually contain candied fruit, sugar and butter, however the only sugar in this recipe comes from the rice malt syrup and the natural sugars from the dried fruit, so even though they're not on par with carrot sticks, they're much better than the traditional Florentine.
It has a perfect soft spongy texture and holds together brilliantly for sandwiches, but is also amazing toasted for breakfast.
It contains protein from eggs and healthy fats from the nuts, topped with avocado and tomato, it really is a complete meal.
Did you know gelatin improves gut health and digestion, protects our joints, improves sleep quality, lifts mood and cognitive ability, improves skin health, heart health, maintains strong bones and helps you feel full longer?
I know! Quite amazing! I'm sure you don't need any more reasons to try it for yourself!
Another Grandma Burrell (Dad's mum) special, the Belgium biscuit was a real treat and much loved by all the cousins at family get-togethers.
Two delicious cinnamon biscuits sandwiched with raspberry jam, topped with pink icing and jelly crystals! Fiddly to make, but that never worried Grandma!
Who doesn't love shortbread? Buttery velvety and completely dunkalicious!
I have memories of making it with my mum (and eating half the mixture raw truth be told!), of molding the shortbread into a log and having to patiently wait until it cooled to slice and bake.
Here's a healthier, grain-free alternative to the traditional Scottish favorite
One for grown ups this week! Despite what the name suggests, there's no caffeine in this cake, just delicious nutty cinnamon swirls.
Perfect along side your coffee or tea, this cake can also be made without the topping for a simple snack, but in my opinion needs the extra layer for depth of flavour.
I don't know about your family, but in mine, the Griffins Shewsbury's were always one of the first to go when we'd get to choose a biscuit from the biscuit jar.
We all used to have our own ways to eat them, my brothers would often eat the middle first, but I always nibbled around the outside and saved the jam bit for last.