This recipe is suitable for gluten free, grain free, dairy free and paleo diets and is only sweetened with dried fruit. It has been adapted from Teresa Cutter’s “Healthy Christmas Cake” recipe but has been given a boozy twist by soaking the dried fruit in a mix of brandy and whisky. Additional spices blend perfectly with the orange and the combination of dates, figs and raisins is heavenly. The cake is dense, moist and so full of flavour – the healthy makeover is just an added bonus!
This recipe is so simple, quick and easy yet so good. It relies on the natural sweetness of strawberries so make sure you are buying them in season and at their best. Overly sweetened, sugar-filled jams hold little to no nutritional value but this raw chia jam preserves all of the nutrients of the fruit and gets a superfood hit from the chia seeds.
Traditional karidopita is definitely an indulgence. It is usually made with breadcrumbs, lots of butter and sugar. This variation uses rice malt syrup and raw honey for sweetness and contains a lot less butter than traditionally used. Ensure you use a good quality butter – we recommend an organic and grass fed variety. This recipe is gluten free, grain free, paleo and lactose free and is easily adaptable to be dairy free. It is full of warming spices and an earthiness that makes it a perfect winter dessert.
This peanut butter cream cheese frosting is the perfect topping for a sweet banana cake or a rich chocolate cake. It is sweetened with fructose free brown rice syrup and made with natural peanut butter, offering a more wholesome alternative to traditional cream cheese frostings that are often laden with cups of icing sugar. It’s super fast and easy to whip up, just try to refrain from eating it with a spoon.
The ingredients in this cake are wholesome enough to eat for breakfast. They are packed full of energy and highly satiating, so a little goes a long way. The flavour is reminiscent of a mango Weis bar but this option is gluten free, dairy free, refined sugar free and vegan. If mangoes are not in season, berries make a great substitute.
Making French toast without any gluten, dairy or refined sugar does not have to mean that this breakfast has to lose any of its decadence. It is full of flavour and nourishing, wholesome ingredients.
This dessert may not contain any gluten, dairy or refined sugars but it is certainly not lacking in flavour. Delicate peach and rose flavours are contrasted with the salty sweetness of the date “caramel”, while the coconut cream and almond crumble create opposing textural elements. It is a perfect dessert course for a dinner party as most of the elements can be prepared in advance.