Tag Archives: healthy baking

Superfood Brownies


Yup, you read right… superfood brownies made with cacao! 😀 And even better, they are dairy free, refined sugar free and gluten free – YAY! 😀


These brownies are so good, they are perfect to have in the house for when the sweet cravings hit. The chocolate topping works perfectly when cooled and gives them a fudge-y caramel-y taste and texture… yum! 😀



Brownie Mix

  • 3/4 cup – melted coconut oil
  • 3/4 cup cacao powder
  • 6 tbsp. honey
  • 6 tbsp. sugar free caramel syrup
  • 1.5 tbsp. coconut sugar
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. bicarbonate of soda
  • 2 eggs
  • 1/3 cup coconut flour

Chocolate Icing

  • 8 tbsp. melted coconut oil
  • 3 tbsp. honey
  • 3 tbsp. sugar free caramel syrup
  • 1 tsp. vanilla extract
  • 5 tbsp. cacao powder


Brownie mix

  1. Pre-heat the oven to gas mark 5 / 190 degrees
  2. Pop all the ingredients into a bowl in the order shown above mixing really well each time you add something
  3. Spoon the mixture into cupcake cases and pop in the oven for 25-30 mins or until firm to the touch (keep checking they aren’t burning)
  4. Take out of the oven and let cool before icing

Chocolate Icing 

  1. Pop all the ingredients in a bowl in the order shown above and mix well each time you add something
  2. Let the mixture thicken slightly by leaving it to stand for 10 mins or so
  3. Once the brownies have cooled, spoon the icing on top and decorate with whatever you like or just leave them plain. I used wafer daisies 🙂
  4. If the icing starts to melt a little, (they shouldn’t as the brownies should be cool enough) just pop them in the fridge

Prep time – 15 min | Baking time – 30 mins | Total = 45 mins

Enjoy lovelies 😀

With love, Tash ❤


Healthy Blueberry, Banana & Chia Muffins


I love making muffins – as you can tell 😀 they are so easy to make! These refined sugar free and dairy free blueberry, banana and chia muffins are really good and as always with my recipes, they are made using one bowl, one tablespoon, one teaspoon and one cup (along with muffin cases and a baking tray of course 😉 ) so it’s super easy to follow the recipes and make them 🙂


  • 3 x mashed bananas
  • 2 tbsp. coconut oil
  • 1/2 cup blueberries
  • 2 x egg yolks
  • 1/3 cup maple syrup
  • 5 tbsp. honey
  • 5 tbsp. sugar free caramel syrup
  • 3 tbsp. coconut sugar
  • 1 cup oats
  • 1.5 cups of self raising wholemeal flour
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. bicarbonate of soda
  • 1/2 cup dried cranberries
  • 2-3 tbsp. flaked almonds
  • 2-3 tbsp. walnut pieces
  • 4 tbsp. chia seeds


  1. Pre heat the oven to gas mark 5 / 190 degrees
  2. Pop some muffin cases into a muffin tray
  3. Add all the ingredients in the order of the list into a mixing bowl mixing after each item has been added
  4. Pour the mixture into the muffin cases either from the bowl or transfer the mixture into a large jug if easier
  5. Bake in the center of the oven for 30-40 mins – keep checking them
  6. You can check whether they are done by inserting a knife into the middle of one and when it comes out clean, they’re done 🙂
  7. Leave to cool and then devour 😀

Hope you enjoy them 🙂

With love, Tash x

Caramel, Cacao & Chocolate Protein Oat Bakes


These little squares of heaven are so delicious, it’s hard to believe there’s no refined sugar in them 🙂


  • Oats – 2 cups
  • Coconut oil (melted) – 2 tbsp
  • Cacao powder – 4 tbsp
  • Caramel syrup – 1/2 cup
  • Almond milk – 1/2 cup
  • Chocolate protein powder – 1 scoop
  • Sliced almonds – 1/4 cup
  • Raisins – 1/4 cup
  • Cacao nibs – 1/4 cup


  1. Line a baking tray with grease proof paper or grease a baking dish with coconut oil
  2. Pre-heat the oven to gas mark 5 / 190 degrees
  3. Mix the oats with the coconut oil to ensure even coverage
  4. Add in the caramel syrup and almond milk and stir well
  5. Add the cacao powder, protein powder, sliced almonds, raisins and cacao nibs
  6. Spoon mixture into the baking dish and pat down
  7. Bake in the oven for 25-35 mins or until the top has become harder

Enjoy 🙂

With love, Tash x

Banana & Cacao Superfood Muffins


When you fancy a muffin but really don’t want to eat refined sugar and over processed food, these are fab! Quick and easy to make and really chocolatey 🙂 AND cacao is a superfood so they’re actually good for you 🙂

I added cacao nibs to create chocolate chips and they worked a treat 🙂

Ingredients – for 4-6 large muffins

  • Ripe or overripe bananas x 2
  • Egg yolks x 2
  • Coconut oil – 1/4 cup
  • Baking soda – 1 tsp.
  • Salt – 1/2 tsp.
  • Honey – 4 tbsp.
  • Maple syrup – 2 tbsp.
  • Almond milk – 1/4 cup
  • Sugar free caramel syrup (optional) – 2 tbsp.
  • Wholemeal self-raising flour – 1.5-2 cups depending on consistency
  • Cacao powder – 4 tbsp.
  • Cacao nibs – 2 tbsp.


  1. Pre-heat oven to gas mark 5 / 190
  2. Mash bananas in a mixing bowl
  3. Add melted coconut oil, egg yolks, baking soda, salt, honey, maple syrup, caramel syrup and almond milk and whisk gently for a smooth batter
  4. Fold in flour and cacao powder
  5. Add cacao nibs
  6. Stir thoroughly mixing everything together
  7. Pour the mixture into large muffin cases and place into a muffin tray
  8. Bake for 30-45 mins (or until a knife comes out clean when poked in the middle of one)

Easy peasy 🙂


With love, Tash x

Cacao & Cherry Flapjack Brownie


Oh my goodness… this is by far my fave flapjack recipe yet!! 🙂 It’s so chocolatey that it tastes like brownie and it’s made using only Cacao for the choc flavour and guess what… yep – cacao is a superfood!! Enter my face! 😉



  • Oats – 2 cups
  • Coconut oil – 1/2 cup
  • Maple Syrup – 1/2 cup
  • Cacao – 5 tbsp.
  • Glace cherries – 200g (you can use less if you prefer but I like them – A LOT) 😉 Also, I ate about 4 of the cherries before they reached the mixing bowl so a little less than 200g went in but we won’t mention that 😉
  • Dried cranberries – 1 tbsp.
  • Sultanas – 1 tbsp.

Make it

  1. Pre-heat the oven to 180 degrees / gas mark 4
  2. Grease some grease proof paper and put into an oven dish or grease the oven dish
  3. Pop the oats in a mixing bowl and add the coconut oil, maple syrup and cacao mixing well whist adding them
  4. Chop up the cherries and add them in making sure they are all mixed in well
  5. Add the cranberries and the sultanas and yep – you guessed it – mix that bad boy! 🙂
  6. Pop the mixture into the oven dish
  7. Bake in the oven for 40-50 mins – checking to ensure it doesn’t burn – once the top is hardened you are good to go
  8. Leave to cool whilst you drool (it smells divine)

Slice and enjoy! Boy these are good!! 🙂

With love, Tash x


Healthy Banana Flapjack

I am really enjoying baking healthier versions of old favourites at the moment and I hope you like the recipes 🙂


This is my take on a healthy flapjack and I used banana and honey to get the sweetness instead of refined sugar and replaced the butter with coconut oil. Ripe bananas are so great to use in healthy baking as they are so sweet and it’s a natural source of sweetness! You won’t get the buttery, syrupy taste you get with shop bought flapjack but if you are looking for a healthier snack or breakfast idea, you can’t get better than this 🙂


These take a couple of minutes to throw together and as I am still a newbie to this baking lark, all measurements are made with a cup! Easy peasy! No weighing and measuring things *thumbs up*! 😉



  • Rolled oats – 2 cups
  • Ripe bananas – 2
  • Melted coconut oil – 1/3 cup
  • Honey – 1/3 cup
  • Dried cranberries – 1/3 cup
  • Sliced almonds – 1/3 cup


  1. Pre-heat the oven to gas mark 4 / 180 degrees
  2. Grease some baking paper and line an oven dish
  3. Mash the bananas in a mixing bowl and add all of the ingredients stirring as you go
  4. Mix well with a spoon
  5. Pour mixture into the dish
  6. Pat down firmly with back of spoon so that the mixture is tightly packed
  7. Pop in centre of the oven for 45-60 mins – until the top is slightly browned and it’s firm-ish to the touch
  8. Take out of the oven and leave to cool for 10-20 mins (hardest part as it smells so good)
  9. Carefully lift out of the dish by the edges of the baking paper and place on a chopping board
  10. Peel away the edges and check that the flapjack is solid enough (if not, it might need longer in the oven)
  11. Use a spatula to separate the flapjack from the underneath of the paper and slide onto chopping board
  12. Slice and enjoy!

Hope you like them 🙂 I am busy working on another recipe for more varieties of these 🙂

With love, Tash 🙂