Carrot cake flapjacks (dairy free)
Spiced, warming carrot cake flapjacks with no refined sugar & lots of healthy fiber & fats from oats, rye, flaxseeds and fruit/veg. I purposely lowered the amount of fat from oil that standard recipes use but they still came out great with a slightly crisp texture!

I also made these dairy free by using coconut oil instead of butter which works really well with the carrot cake flavours. Perfect for winter time when carrots are so easy to get & the spices are lovely on cold mornings, plus they’re portable too for an on the go healthier snack!
Peanut butter berry cookies
I love a berry and peanut butter combo so this was bound to happen eventually.
The addition of the slightly tart berries with the creamy peanut butter is lovely and makes for a healthier cookie.
PLUS this is a great way to use up that hard bit of natural PB that you find at the bottom of the jar or tub that most people don’t know what to do with, I simply use a small food processor to blend it into the other wet ingredients so that it doesn’t go to waste.

Use this to make this–>

Easy blackberry Barbie icing
Barbie icing?! Well what else could I call it?
I absolutely love this icing but especially the colour and I first made it just after the Barbie movie came out so it seemed like a logical name.
The colour is all natural and comes from blackberry juice, I also used a sugar free alternative to icing sugar (that you can find in Tesco) in order to make this refined sugar free but still fun so you don’t miss out on anything!

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