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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.

11/11/2025

LAYERED CHOCOLATE CARAMEL PROTEIN OVERNIGHT OATS 🍫🍫😋😋 this is your sign to make *THE* most delicious, decadent (and high protein + fibre!) breakfast - prep the night before so it's ready in the morning!

Ingredients:
For the base -
80g oats
2 scoops vanilla or chocolate protein powder
4 tablespoons sweetener
3 tablespoons cocoa powder
200ml oat milk
3-4 tablespoons natural or coconut yogurt

For the middle layer -
1 x pot caramel protein pudding

For the topping -
200g thick natural or coconut yogurt
3 tablespoons cocoa powder
2 tablespoons sweetener
Granola, to sprinkle on top

Make it!

First mix together the oats, protein powder, sweetener, cocoa powder, milk and yogurt until thick and well combined. Spread this into a deep dish and chill in the fridge overnight.

In the morning, spread the protein pudding over the oats to cover in an even layer.

Mix together the yogurt, cocoa powder and sweetener and spoon over the protein pudding then smooth out over the top. Sprinkle generously with granola.

Chill for another 1/2 hour or dish out straight away!

09/11/2025

CHERRY JAM & PISTACHIO BLONDIES 🍒🍒🍒 THE bake you need for the week, what a combo! 😋👌😋👌

Ingredients:
150g gluten-free flour
100g sweetener
1 teaspoon baking powder
3 tablespoons smooth nut butter
200ml oat milk
2 tablespoons oil
1 teaspoon vanilla extract
Dash of almond extract (optional)
4 tablespoons black cherry jam
4 teaspoons pistachio spread

Make them!

Mix together the flour, sweetener and baking powder in a large bowl.

Whisk together the nut butter, milk, oil, vanilla and almond extract then pour in and mix well to combine.

Spoon this into a greased and lined 9x9in baking tin. Add the cherry jam and pistachio cream in small spoonfuls dotted around, then spread them out with a fork or knife to roughly swirl.

Bake at 180C for 20-25 minutes until golden and firm, allow to cool in the tin for 10 minutes. Cut into 8 slices then leave in the tin - remove once cooled, and enjoy!

03/11/2025

Here's the dessert recipe you NEED this month 😋😋 SELF SAUCING CARAMEL PEAR PUDDING 🍮 🍐

Ingredients:
200g gluten-free flour
100g coconut sugar
1 teaspoon cinnamon
½ teaspoon ginger
1 teaspoon baking powder
200ml oat milk
100ml oil
1 teaspoon lemon juice
3 tablespoons maple syrup
2 pears, diced

For the sauce -
150g coconut sugar
1 tablespoon cornflour

Make it!
Mix together the flour, coconut sugar, cinnamon, ginger and baking powder in a bowl.

Pour in the milk, oil, syrup and lemon juice and mix well to combine. Stir in the pears gently.

Grease a deep ovenproof dish, the spoon into the mixture and spread out evenly, Mix together the sugar and cornflour then sprinkle this over the top. Pour 400ml boiling water over (sounds weird but trust the process!) then bake at 180C for 35-40 minutes.

Let it stand for 10 minutes before serving, then dish out and enjoy!

31/10/2025

Happy Halloween everyone! 💀👻👽🎃🤖🕸🦇 sharing this funky coloured chocolate loaf just in time for celebrations 🎉

HALLOWEEN LOAF

Ingredients:
2 bananas
2 tablespoons nut butter
2 tablespoons oil
100ml oat milk
1 teaspoon vanilla extract
100g natural / coconut yogurt
150g gluten-free flour
40g cocoa powder
100g coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon

For the icing -
4 tablespoons icing sugar
Dash of green / yellow food colouring
Halloween decorations

Make it!
Mash the bananas in a bowl along with the oil, milk, vanilla and yogurt and mix well to combine.
Add in the flour, coconut sugar, cocoa powder, baking powder and cinnamon and mix well to combine. Pour into a greased and lined loaf tin and bake at 180C for 30-40 minutes (cover halfway through with tin foil) until risen and firm. Leave to cool.
Mix together the icing sugar, food colouring and a dash of water to form a slightly runny texture.
Pop the loaf out of the tin onto a wire rack and spoon over the icing to cover. Arrange the Halloween decorations on, slice up and enjoy!

🎃

29/10/2025

HALLOWEEN SWEET POTATO COOKIES 🎃🎃🍪🍪

Ingredients:
1 sweet potato, skin off, cut into cubes and cooked
2 tablespoons maple syrup / honey
2 tablespoons nut butter
1 teaspoon vanilla extract
100g gluten-free flour
2 scoops vanilla protein powder (or extra flour)
50g sweetener
1 teaspoon cinnamon
½ teaspoon ginger (optional)
Peanut butter filled pumpkin chocolates

Make them!

Mash up the sweet potato and mix in the syrup/honey, nut butter and vanilla in a bowl.

Stir in the flour, protein powder, sweetener, cinnamon and ginger to form a soft dough.

Divide into 6, spoon and press down into cookie shapes on a greaseproof lined baking tin. Make a cavity in the middle of each then bake at 180C for 15 minutes.

Allow to cool, then add a chocolate pumpkin in the middle of each. Mix together the icing sugar and cinnamon plus a dash of milk or water. Drizzle over each cookie and leave to set for 15 minutes. Then enjoy!

27/10/2025

SPOOKY CHOCOLATE PROTEIN BITES 💀👻👽🎃🍫

Ingredients:
100g oats
2 scoops vanilla protein powder
½ teaspoon cinnamon
½ teaspoon ginger
3 tablespoons nut butter
3 tablespoons maple syrup
2 tablespoons oat milk

For the chocolate -
2 tablespoons coconut oil
70g dark chocolate

Make them!

First make the chocolate: Melt the coconut oil and chocolate then pour between a 6-hole Halloween shaped silicon mold tin so the base of each is covered in a generous layer of chocolate. Chill in the fridge for 1 hour to set.

Blend together the oats, protein, cinnamon, ginger, nut butter, syrup and milk until a cookie dough mixture forms.

Divide this between the molds and fill to the top of each then press down well, making sure it’s smooth at the top.

Chill for 1 hour - then pop out of the molds, turn upside down and enjoy!

kids

26/10/2025

PUMPKIN CHOCOLATE MUFFINS 🎃🎃🎃 getting into the SPIRIT 👻 of !

Ingredients:
For the muffins -
150g cooked pumpkin (or squash / sweet potato)
100ml oat milk
2 tablespoons oil
2 tablespoons smooth nut butter
1 teaspoon vanilla extract
100g gluten-free flour
30g cocoa powder
90g sweetener
1 teaspoon baking powder

For the topping -
50g cooked pumpkin (or squash / sweet potato)
2 tablespoons coconut flour
2 tablespoons sweetener
Pinch of cinnamon
Peanut butter filled chocolate pumpkins

Make them!

Place the pumpkin, milk, oil, nut butter, vanilla, flour, cocoa powder, sweetener and baking powder in a food processor and blend well until combined.

Spoon between a 6-hole silicone muffin tin to fill to the top and bake at 180C for 15-20 minutes until risen and firm. Leave to cool.

Place the pumpkin, coconut flour, sweetened and cinnamon in the food processor and blend well until thick and smooth.

When the muffins have cooled spread this over the top of each one generously, Arrange a chocolate pumpkin on top of each, then enjoy!

19/10/2025

SPICED APPLE & DATE CAKE 🍏🍎 make use of seasonal apples in this gorgeously spiced, sweet gluten-free cake 🍰🍁🍃🍂

Ingredients:
100g dates, chopped
100ml oat milk
1 apple
1 teaspoon vanilla extract
120g gluten-free flour
100g Natvia natural sweetener
1 teaspoon cinnamon
½ teaspoon ginger
1 teaspoon baking powder
1 large apple, chopped then so
Sprinkling of granola

Bake it!
Place the dates in a pan with the milk and simmer for 10 minutes then set aside and leave to cool.

Peel and chop the apple and add to a pan with a little water. Simmer for 10 minutes until cooked too. Mash both the dates and apple then add to a bowl and mix with the vanilla, flour, Natvia, cinnamon, ginger and baking powder so you have a thick mixture.

Spread the mixture into a 20cm greased cake tin and smooth out evenly. Scatter over the chopped apple on top, and bake for 30-40 minutes at 180C until golden.

Sprinkle over the granola just at the last minute and allow to bake for 1-2 minutes, then remove from the oven and cool.

Remove the cake from the tin once cooled, slice up and serve!

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M25

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#IndulgingInnocently

I believe we should all enjoy food, whatever our preference, dietary or health choice.

I have a huge sweet tooth and love creating recipes but am conscious of how food affects my mood and health - which is where the #IndulgingInnocently concept comes in. Many of my recipes I made from wholesome ingredients while tasting and looking great (because that’s important too!), and are suitable for dairy-free, gluten-free, no refined sugar and vegan diets.

You CAN have your cake and eat it!