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

I can’t decide what I’m more excited about in this recipe; the banana bread donut side of things, the icing that features the first refined sugar free icing sugar I’ve come across, or the galaxy swirls from some of my favourite natural colourings.

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!

Growing up Passover was always a tricky one to navigate; you see for eight days Jewish people don’t eat anything leavened, so bread, pasta and cake are all out of the question. Not great for a Jewish girl born in April growing up in a time when free from birthday cakes were definitely not a thing. But I’m over it. Just about.

These days Passover is a pretty easy one for me to keep as a lot of the stuff that isn’t allowed I don’t eat anyway, but many people avoid some nuts as well during this time. Luckily some (like walnuts) are ok, so I’ve created this AMAZING no bake brownie recipe which uses walnuts to give them the most wonderful flavour and texture. Mr H even said these are better than my baked brownies, and he is a man who has eaten a lot of brownies in his time.

These are so easy to make, and the frosting on top just gives them that extra level of decadence. Just a few ingredients and no baking needed. So whether you’re celebrating Passover or not, these brownies are something I would thoroughly recommend you make!

Makes 8-10 brownies

Ingredients

For the brownies

• 2 cups dates
• 1 1/4 cups walnuts
• 1/2 cup cacao powder
• 2 tbsp coconut oil
• 1 tbsp coconut cream

For the frosting

• 1/4 cup cacao powder
• 1/4 cup pure maple syrup
• 2 tbsp coconut oil
• 2 tbsp coconut cream

To make the brownies, simply combine the ingredients in a food processor and whizz until you have a sticky mixture. Press this down into a lined loaf tin with the back of a spoon until the mixture is flat and evenly squashed down.

For the frosting, melt the coconut oil in a saucepan on a very low heat, then in a bowl combine it with the other ingredients and gently stir until you have a smooth mixture. Pour this onto the brownie layer and place the loaf tin in the freezer for four hours to set. Once it has hardened on top, slice the brownies into squares and store in an airtight container in the fridge for upto a week. They also freeze really well too!

Love, Mrs H xx

Nachos. I mean what’s not to like, right? Except these ones are a little different, because I’m sure you know I have a rather big sweet tooth (or in fact a mouth full of them). You see what you might not know is that nachos work amazingly as a dessert dish too, because the combination of sweet and salt, smooth and crunch is something you won’t believe until you try it.

Creme eggs are something of an institution here in the UK, they come out in the shops just after Christmas and crescendo up until Easter, when you will find them at pretty much every supermarket till and on the end of every aisle, staring at you and daring you to pop one in your basket. I used to be that person, I’d savour each one, taking my time to nibble away at the chocolate coating to get to that sweet creme interior. Of course they are choc full (pun intended) of sugar, so it’s not something I thought I’d be able to recreate in a sugar free way, let alone a vegan one.

I spoke to the Easter bunny, and she said that this is what she likes to have for breakfast. All the delicious flavours of a super tasty carrot cake, but in an easy to transport breakfast version. Perfect to take with you on the go if you’re off to the office, doing the school run, or delivering Easter eggs. Don’t get me wrong, this isn’t just an Easter recipe and it’s certainly not just a breakfast recipe too, but it felt right to dedicate it to the person who hops around the globe delivering chocolate to excited little girls and boys.

I am really loving mug cakes right now; minimal prep, so quick to make and minimal washing up to do after. They’re great for impatient people (like me) who want dessert ASAP, because they are ready in minutes and it will probably be longer waiting for it to cool down than they actually take to bake!

I’m a big fan of simple recipes, especially when they mix salt and sweet, as well as smooth and crunchy. These little clusters are such a fun thing to quickly make, and I feel like they bridge the gap between snack and dessert, they’re like a little bit of both! All you need is some chocolate to melt, some peanuts to roast and some salt to sprinkle and job’s a good ‘un, as they say!

I love foods with different textures and to this end Mr H and I have an age old debate on how we like our food. You see he likes to keep things separate on his plate and on his fork, whereas I’m all for mixing things up, different textures and flavours all in one bite. This is especially the case when it comes to foods with secret fillings in, also known as the way to my heart.