Maca is amazing. It’s rich in vitamins B, C and E, as well as heaps of minerals, it boosts libido, relieves menstrual issues, increases energy levels, clears your skin, helps your mood, and that’s just the short of it.
You might think that for something to be so good for you it must taste gross, right? Now while we wouldn’t advocate chowing down on spoonfuls of maca powder, it has a lovely malted flavour when added into recipes. Continue reading
No tricks here, just delicious Halloween treats! We wanted to come up with a healthy, guilt-free treat that is easy to make (for big people and little people too!) and these chocolate orange pumpkin bites proved to be just the ticket! Continue reading
These little squares of heaven took a while to perfect, minutes to scoff, and bloody ages to name. You’ll understand when you try them (which, by the way, you must) – they’re like a cross between a truffle and an energy ball, with all the best bits of both. They’re so rich and delicious that you only need a little square to satisfy your chocolate cravings, but they’re packed with all sorts of good things too – cacao nibs and cacao powder are packed with antioxidants, maca is a great energy booster (and also great for fertility) and almond butter is a fantastic source of good fats and protein. Continue reading
For Mr H’s 30th birthday last month I set myself the secret mission of coming up with a healthy, but totally delicious and indulgent chocolate cake. Here at D&H, we whole heartedly believe in the concept of ‘active avoidance’, which means that most of the time we are pretty darn healthy, but we’d never deny ourselves something if our body is totally craving it. Instead, we’d have a little bit of what we fancy, or we’d try and make a healthier version, or (if the situation really commands it) we’d eat the unhealthy version and not let ourselves stress about it, because stress creates toxic hormones which we can definitely do without. Continue reading
Up until my early 20s, my baking skills were pretty non existent. I could make chocolate rice crispy cakes, chocolate cornflake cakes (which due to the substitution of a key ingredient are deemed a completely different dish in my book) and a mean rocky road. Coincidentally none of these needed the use of an oven, which was good because I didn’t know how to use one. Since then my baking (and oven) skills have improved greatly, but I think it’s important to go back to one’s roots every now and again, which led me to come up with these. Continue reading
Don’t tell peanut butter, but I’ve been cheating on it with almond butter for quite some time now. It started off as just a flirtation, a free sample here, an in-store trial there, but I just couldn’t control myself. I started buying the small jars (170g won’t hurt, surely?) but I was getting through them at a rate of knots and I just couldn’t bear the guilt of staring into the bottom of yet another empty (and meticulously well scraped out) jar, so I began buying it in tubs. 1kg tubs. I’m not proud of it, and if peanut butter ever found out I don’t know what I’d do. Continue reading
When I was younger, my mum used to make us the most incredible birthday cakes. They were so chocolately and moist, but without a doubt the best bit was the frosting. Chocolate buttercream. I’d go so far as saying it was my favourite food when I was younger. My brother and I used to eat the sponge part first and leave the buttercream until last, which thinking about it now makes me feel a little unwell, but at the time it was bloody marvellous. Having given up dairy, these days this little indulgence is very much off the cards (with buttercream the clue is truly in the name), but even a gluten free, dairy free and refined sugar free cake needs some frosting, so I’ve been on the hunt for a suitable alternative. Continue reading
I used to love those trays of flapjacks they sell in supermarkets, back when I was young and apparently rather naive. You see I always used to think that the tray of flapjacks was the healthier option, because in my head it was just oats and oats are good for you. So it was ok to eat the whole tray, right? Wrong. My world turned upside down when I once looked at the ingredients list – sugar, golden syrup, palm oil, other nasties – not good for you in the slightest. Continue reading
If you’ve ever been to the U.S. in the fall (or Autumn as we call it), you might have been lucky enough to be served up a slice of homemade pecan pie. You might even have been lucky enough to enjoy it at a real American Thanksgiving dinner, in which case we are super envious and can you get us an invite next time please? Continue reading
Millionaire shortbread (which apparently owes its name due to its richness) originated in Scotland in Elizabethan times, and is now enjoyed worldwide. In some countries it goes under the more sensible but less imaginative name of caramel slice, but we’ve tasted that too and it’s just as delicious.
To tell the truth, I can’t even begin to describe how delicious it is, so I would recommend you make it too so that you can understand. And, as the name suggests, it is quite a rich treat so you only need a little slice to satisfy those sweet cravings. Continue reading
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