03/02/2026
FREE guide: comment "masterclass"
Recipe ⬇️
vegan, high-fibre & low-fat ✅️
Chocolate raspberry cake for insulin sensitivity
75g oat flour
130g white flour
1 ripe banana
100g zucchini (you won't taste it)
20g tahini
100g sugar
5 tbsp cocoa powder
1 tsp baking powder
1 pinch salt
150-200ml water
Handful chocolate chips
150g frozen raspberries
Blend all the ingredients except the chocolate chips and raspberries, then stir those in. Bake for 30-40 minutes at 180° Celsius (depends how gooey you like it). Eat with fresh raspberries!
Hi! 👋🏼
I'm Nicola.
I have a Masters in Diabetes Practice.
I’ve had type 1 diabetes for 21 years.
And I'm a glucose nutritionist who helps people reverse insulin resistance by increasing their Carbohydrate Tolerance.
That means eating MORE carbs for LESS insulin.
✨For daily stories about reversing insulin resistance with delicious food follow me
