Indulging Innocently

Home
United Kingdom
Prestwich
Indulging Innocently

Have your cake and eat it.

is what it says on the tin: Enjoy making sweet treats and eating them!

My recipes are mainly gluten-free, dairy-free, suitable for vegans and contain no refined sugar, so no one misses out! Focusing on delicious recipes made from healthy ingredients, it's my mission to create tasty recipes for all to enjoy.

21/01/2026

BROWNIE BERRY GINGERBREAD SLICE 🍓🫐🍒🍫🍫

Ingredients:
For the gingerbread base –
50g margarine
50g brown sugar
1 tablespoon maple syrup
100g gluten-free flour
1 teaspoon ginger
½ teaspoon baking powder

For the brownie layer –
100g gluten-free flour
30g cocoa powder
90g sweetener
3 tablespoons natural yogurt (can be dairy-free)
100ml oat milk
1 tablespoon oil
80g frozen berries
40g white chocolate chips

First make the gingerbread: Melt the margarine, brown sugar and syrup gently, then stir in the flour, ginger and baking powder and mix to combine and form a dough.
Press the mixture into the base of a greased and lined loaf tin to cover the bottom in a generous layer.
Next mix together the flour, cocoa powder, sweetener, yogurt, milk and oil to combine and form a batter. Stir in the frozen berries.
Spoon the mixture over the base then sprinkle over the chocolate chips. Bake at 180C for 35-40 minutes (cover with foil halfway through) until firmed up, then leave to cool.
Once cooled, pop out of the loaf tin, slice up and enjoy!

19/01/2026

Dark Chocolate, Coconut & Pear Cake 🥥🥥🍐🍐🍫🍫

Ingredients:
100g gluten-free flour
80g Natvia Synbiotic sweetener
1 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons oil
200ml oat milk
1 teaspoon vanilla extract
1 large pear, diced
4 tablespoons desiccated coconut
60g no added sugar dark chocolate, cut into chunks

Make it!
1) Mix together the flour, Natvia, cinnamon and baking powder in a bowl. Whisk together the oil, milk and vanilla then pour in and mix well to combine.

2) Stir through most of the pear, chocolate and all of the coconut then spoon into a greased and lined 20cm circular baking tin. Spread out evenly.

3) Scatter over the remaining chocolate and pear pieces then bake at 180C for 30-35 minutes until golden and firm.

4) Remove from the oven and scatter over a little extra desiccated coconut. Allow to cool, pop out of the tin, slice into 8 pieces then enjoy!

19/01/2026

I'm loving Protein Works Sune vegan women's protein - Salted Caramel flavour 💪💪😋😋🥰🥰 gorgeous texture, delicious taste, packed full of goodness plus it's gluten-free and contains no added sugar!

✔️ Gut health
✔️ Hormone balance
✔️ 20g protein per serving
✔️ Cognitive function
✔️ Energy levels

Remember to use the code SPAMELLAB for 12% off - use this link ➡️ https://www.theproteinworks.com/?clickref=1100lBUt9T6V&app_clickref=1100lBUt9T6V&utm_medium=affiliate&utm_source=spamellab_Influencer+Network&partnerizeaffid=1011l6283

08/01/2026

Easy peasy chunky granola you can make in the air fryer? Go ahead! Makes a batch for 2 😋😋 a delicious, healthy January recipe (and for all year round!) 💪

AIR FRYER CHOCOLATE GRANOLA 🍫🍫🍫
Ingredients:
1 banana
40g oats
1 scoop vanilla or choc protein powder
2 tablespoons cocoa powder
1 teaspoon cinnamon
1 tablespoon nut butter
2 tablespoons maple syrup
1-2 tablespoons oat milk
40g dark chocolate chunks

Make it!
Mash the banana then mix in the other ingredients besides the chocolate chunks.
Line an air fryer tray with greaseproof paper then spread over the mixture. Bake at 180C for 4 minutes then stir well. Cook for a further 2 minutes.
Scatter over the chocolate chunks and mix in. Cook for another 2-3 minutes until the chocolate has melted. Allow to cool a little so big chunks form.
Serve with natural / coconut yogurt, berries, almonds and a generous helping of the granola!

05/01/2026

PEAR, WALNUT & COFFEE TART 🍐🍐☕️☕️ marrying some of the best flavour combinations in this gorgeous, ridiculously tasty tart 😋

Ingredients:
For the tart case –
100g oats
40g gluten-free flour
1 teaspoon cinnamon
3 tablespoons solid coconut oil
3 tablespoons maple syrup
4 tablespoons oat milk

For the pears and walnuts –
2 tablespoons maple syrup
1 tablespoon coconut or brown sugar
1 large pear, diced
50g walnut pieces

For the almond sponge –
100g gluten-free flour
50g coconut or brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
100ml oat coffee latte milk
2 tablespoons melted coconut oil

Make it!
First make the tart case – Mix together the oats, flour and cinnamon in a large bowl then rub in coconut oil to form breadcrumbs. Add in the syrup and milk and mix to form a dough.
Press this into the greased and lined 20cm loose bottomed tin across the bottom and up the sides. Prick the base with a fork and bake at 180C for 10 minutes.
Meanwhile, heat the maple syrup and add in the pears, walnuts and sugar and continue stirring while cooking on a medium heat for 5 minutes.
Mix together the flour, sugar, cinnamon, ginger, milk and oil to form a batter. Remove the tart case from the oven then pour the batter in.
Spoon over the caramelised pears and walnuts then continue baking for 25 minutes until golden and firmed. Leave to cool.
Remove from the tin, slice up and enjoy!

03/01/2026

CHERRY COCONUT CHOCOLATE BARS 🍒🥥🍫 the ultimate treat! Insanely delicious and easy to make ready for the week 😋

Ingredients:
For the base -
100g oats
20g cocoa powder
2 tablespoons nut butter
2 tablespoons maple syrup
1-2 tablespoons oat milk
3 tablespoons cherry jam

For the coconut layer -
2 tablespoons coconut oil
1 tablespoon maple syrup
4 tablespoons desiccated coconut

For the chocolate topping -
1 tablespoon coconut oil
40g dark chocolate
Granola, to sprinkle over

Make them!
Place the oats, cocoa powder, nut butter, maple syrup and oat milk in a blender and whizz up until a dough like mixture forms. Press into a lined loaf tin then spread over the jam in a thin layer to cover, then set aside.
Melt the coconut oil and maple syrup then mix in the desiccated coconut until combined then spread over the jam to cover. Chill in the fridge for 1 hour.
Next melt the coconut oil and chocolate and pour over the coconut layer to cover. Sprinkle a generous amount of granola over the top, then return to the fridge for 2 hours.
When ready to serve, pop out of the tin and cut into slices. Enjoy!

24/12/2025

Happy everyone! Hope you all have a wonderful time ❤️ sharing this delightful FESTIVE PANFORTE as my last Christmas recipe 🎄🎄🎄 enjoy! ✨️

Ingredients:
300g mixed nuts and/or seeds (I used walnuts, pumpkin seeds and almonds)
100g dried blueberries / cranberries
75g dates, chopped
75g dried apricots, chopped
50g brown rice flour
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
125g maple syrup
120g coconut sugar
3 tablespoons apple juice or Marsala for an alcoholic twist

Preheat the oven to 160C and grease and line a 20cm loose bottomed cake tin.
Roughly chop half the nuts and seeds then mix together with the dried blueberries, dates, apricots, flour and spices in a bowl.
Place the maple syrup, coconut sugar and apple juice or wine into a pan and allow to bubble over a medium heat for 3-4 minutes.
Pour this over the dry ingredients and mix well, then spoon into the tin and smooth out evenly. Bake for 30 minutes until soft but not sticky.
Leave to cool in the tin for 10 minutes, then pop out onto a wire rack to cool completely. Dust with coconut milk powder sifted through a sieve, cut into 8-10 slices and enjoy!

19/12/2025

CHRISTMAS PUDDING PROTEIN BALLS 🎄💪 want a high protein snack with a festive touch? Get making these easy, delicious and gorgeous treats 😋

Ingredients:
For the protein balls –
120g oat flour
2 scoops vanilla protein powder
1 teaspoon cinnamon
½ teaspoon ginger
1 tablespoon coconut oil
2 tablespoons nut butter
3 tablespoons maple syrup / honey
4 tablespoons oat milk

For the chocolate coating –
2 tablespoons coconut oil
100g dark chocolate, chopped
Dried cranberries
Walnuts, chopped
Hazelnuts, chopped

Mix together the flour, protein powder, cinnamon and ginger in a bowl.
Melt the coconut oil, nut butter and honey/maple syrup then add into the bowl along with the milk and mix well to combine – it should form a dough mixture. Divide into 10 pieces and roll into balls.
Melt the coconut and chocolate. Pick up each ball with a fork and spoon over the chocolate to roughly cover, then place on a wire rack. Arrange some dried cranberries and chopped nuts on top of each, then repeat until all are covered and decorated.
Chill in the fridge for at least 1 hour – then you’re ready to enjoy!

16/12/2025

ICED CHRISTMAS COOKIES 🍪 🎄 gluten-free!

Ingredients:
200g gluten-free flour
80g sweetener
1 teaspoon baking powder
75g dairy-free margarine
6 tablespoons dairy-free milk
1 teaspoon vanilla extract

For the icing –
6 tablespoons icing sugar, sifted
2-3 tablespoons water
Sugar decorations

Get making!
Preheat the oven to 170C and line a large baking tray with greaseproof paper.
Mix together the flour, sweetener and baking powder in a bowl.
Rub in the margarine until the mixture resembles breadcrumbs then pour in the milk and vanilla and mix until you have a dough.
Knead a little then place on a floured surface and roll out. Use festive cookie cutters to stamp out biscuits then place on the baking sheet with a little space between the biscuits.
Bake for 10-12 minutes until slightly golden then leave to cool (they will firm up). Transfer to a wire rack.
Sift the icing sugar into a bowl and gradually add water to form a smooth and not-too-runny texture. Spoon over each cooled biscuit then sprinkle over sugar decorations. Leave to set – then enjoy!

14/12/2025

One of my favourite festive recipes which not only look beautiful and taste incredible and indulgent, they are very simple to make too with no baking required – hooray! You could make these up to 1 week ahead and keep in the fridge so they are ready for the Christmas holidays and if you need a snack or dessert treat to hand!

WHITE & DARK CHOCOLATE CHRISTMAS BARS 🎄🍫🎄🍫🎄

Ingredients:
100g oat flour
2 scoops vegan vanilla protein powder
1 teaspoon cinnamon
4 tablespoons maple syrup
2 tablespoons smooth nut butter
4-6 tablespoons oat milk
4 tablespoons coconut oil
100g dark chocolate + 100g white chocolate
Mixed festive sprinkles

Mix together the oat flour, protein powder, cinnamon, syrup, nut butter and milk to combine and form a dough-like consistency.
Press into a 12-hole mini loaf silicone mold and fill each one about ⅔ with dough, then press down evenly.
Melt 2 tablespoons coconut oil and white chocolate and pour over half of the bars. Sprinkle over decorations generously.
Next, melt the remaining coconut oil and dark chocolate and pour over the remaining bars. Sprinkle over the other sprinkles.
Set in the fridge for at least 2 hours – then pop out of the mold tin when ready to enjoy!

10/12/2025

DOUBLE CHOCOLATE MINCE PIE BROWNIES 🍫🍫🍫 the ultimate festive combo 😍😍 recipe made in collaboration with 🎄🎄

Ingredients
For the brownies
75g dried cranberries
75g raisins or sultanas
Juice of 1 orange
2 tablespoons maple syrup or honey
150g flour of choice (can be gluten-free)
100g ground almonds
40g cacao or cocoa powder
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon baking powder
100g dark chocolate
2 tablespoons coconut oil
100g coconut or brown sugar
100g almond butter
150ml milk of choice (can be dairy-free)
1 teaspoon vanilla extract
75g walnut pieces

For the frosting
4 tablespoons almond butter
4 tablespoons maple syrup or honey
6 tablespoons cacao or cocoa powder
1-2 tablespoons milk of choice
To decorate (optional)
Chocolate stars
Cacao nibs
Edible spray glitter

First, soak the raisins and cranberries in the juice from the orange and maple syrup or honey for 30 minutes.
Preheat the oven to 180°C and grease and line a 9x9in baking tin.
Mix together the flour, ground almonds, cacao/cocoa powder, spices and baking powder in a bowl.
Gently melt the chocolate and coconut oil together then stir in the sugar, almond butter, milk and vanilla until glossy and smooth.
Pour this into the dry ingredients along with the vanilla, soaked fruit (and remaining juices) plus the walnuts.
Spoon this mixture into the tin and smooth out evenly. Bake for 25-30 minutes until firmed and leave to cool in the tin.
Whisk together the almond butter, maple syrup, cacao/cocoa powder and milk for the topping to form a thick sauce. Spread this over the cooled brownies in the tin to cover then leave in the fridge for 30 minutes to set.
Cut into 9-12 pieces then decorate each with a sprinkling of cacao nibs, a chocolate star and spray some glitter over. Enjoy!

Address

Prestwich
M25

Website

http://www.spamellab.com/get-in-touch-with-spamellab/

Alerts

Be the first to know and let us send you an email when Indulging Innocently posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Indulging Innocently:

Shortcuts

Want your practice to be the top-listed Clinic in Prestwich?