Two ingredient Nutella truffles

Truffles are probably the best chocolates out there, the king of all the confectionary if you will. I’ve always been similarly predisposed to them, I remember Santa bringing me a box of Lindor in m stocking and feeling so sick at Christmas lunch one year because I’d indulged in far too many before we sat down to eat.

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Blueberry frozen yogurt bark

I kept hearing about this stuff called ‘yogurt bark’ and it didn’t sound super appetising if I may say so. Then I realised what it was, nothing to do with trees at all and way more than JUST yogurt. This one not only tastes amazing, it’s super good for you, a lovely healthy snack (especially on a hot day) and it’s incredibly easy to make. Oh and have you seen the colour!

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Two ingredient granola butter

Now I’m sure I’ve told you over and over again how much I adore granola, but I’m a little bit fickle when it comes to the bottom of the jar. You see I love the chunky clusters, but when it’s basically just granola dust leftover I’m not quite as interested. I don’t like throwing food away though so I figured I should turn it into something else.

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Peanut butter cup smoothie bowl

I love peanut butter cups and I LOVE smoothie bowls. Quite often if, after the kids have had dinner and I haven’t mustered up the energy to cook something for Mr H and I, I’ll just make us a smoothie bowl and load it up with all the toppings. This smoothie bowl however is one I’d reserve for dessert or a little treat as it’s super duper indulgent and devilishly delicious.

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Banana bread granola

I’m not sure if there’s anyone who loves granola more than I do. I love the crunch, I love the texture, I love the flavours and I love that each bite is different; you might even luck out and get a huge clustery bit if you’re lucky.

Most granolas use honey to get everything to stick together, but because I don’t use honey I need to find other ingredients that can bind in the same way. Nut butters work really well, as do bananas. This granola is so very special as it’s got all the gorgeous sweet banana bread flavours in it too. I mean what could be better right?

This one can also be nut free, just pop some seeds or dried fruit in instead of pecans. If you do use dried fruit though it’s best to add it in at the end as it can burn easily in the oven.

This recipe has been so popular and I know people who make it week in week out, so I really hope you love it too!

Ingredients

Makes one large jar full

  • 1/4 cup coconut oil, melted
  • 1/3 cup pure maple syrup
  • 1 tbsp ground cinnamon
  • 1 large ripe banana
  • 3 cups jumbo oats
  • 1 cup pecans

Preheat your oven to 175C. Add the coconut oil, maple syrup and cinnamon to a bowl and stir, then add in the banana, mash it well with a fork and stir again. Next add in the oats and pecans, and stir once more until mixed well.

Place the mixture on a lined baking tray and spread it out evenly, then bake for 15 minutes in the oven. Leave to cool then enjoy! Store it in an airtight container or jar for upto two weeks.

Love, Mrs H xx

Double chocolate muffins

These muffins remind me of the ones my mum used to buy when we were little for special breakfasts. My brother and I would be so excited when we got to eat them and they’d never disappoint. These are just as delicious, but without the gluten, dairy and sugar. Think fluffy chocolatey muffins studded with rich chocolate chips.

I love making these as they’re great for little treats and you can keep them in the freezer if you don’t think you’ll get through the batch quickly enough. Not something we have a problem with in our house.

I also love eating them when they’ve cooled a little but they’re still warm enough that the chocolate is all gooey and melty. You can even pop them in the oven on warm for a few minutes to get the same effect if they’ve cooled completely.

I made these muffins originally for my lovely friends at Cuisinart, as you can make these in their air fryer mini oven, but you can bake them in a normal oven too!

Ingredients

Makes 12 muffins

  • 1 1/4 cups gluten free flour
  • 3/4 cup coconut sugar
  • 1/2 cup cacao powder
  • 3/4 tsp baking powder
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup rapeseed oil
  • 1/2 cup chocolate chunks

Preheat your oven to 180C. Add the dry ingredients (except the chocolate chunks)to a bowl and stir well, then in another bowl, mix the almond milk and apple cider vinegar before stirring in the rapeseed oil. Slowly pour the wet mixture into the dry, stirring gently until mixed together well. Fold in the chocolate chunks then spoon into cupcake cases and bake for around 15-20 minutes, or until they look baked on top (as the chocolate chunks will be melted a skewer inserted will still come out wet even once they are baked).

Leave for a few minutes to cool if you want to eat them warm (with the chocolate chunks melted) or allow them to cool fully if you’d prefer the chocolate chunks to be set. Store in an airtight container for upto a week or freeze for upto two months.

Love, Mrs H xx

2 ingredient Nutella

This is the easiest recipe but one of my absolute favourites. You see my kids are obsessed with ‘Nutella’ but little do they know that the one they get at home is vegan and no palm oil too. It just tastes so much like the real thing and is just so indulgent, plus it spreads so well as well!

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