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Cakes & Bakes 

Even though these recipes are made with healthier sugars, sugar is still sugar and should be consumed as a treat and not on a regular basis

Avocado Cacao Mousse                


Serves 4

  • 1/4 cup pitted dates, soaked

  • 1/2 cup pure maple syrup 

  • 1 teaspoon vanilla extract (optional)

  • 3 avocados

  • 3/4 cup unsweetened cacao or carob powder

  • 1/2 cup water


  1. Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth.

  2. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a spatula.

  3. Add the water and process briefly.

  4. Transfer to serving dishes and leave to chill for 2 hours or more

  5. Serve topped with berries. This will keep for three days in the fridge or 1 month in the freezer

Chocolate Moose



  • 100g Porridge oats

  • 55g Coconut oil

  • 4 Tablespoons honey or coconut syrup

  • 50g Raisins

  • 1/4 Teaspoon of salt

  1. Preheat the oven at 350F/ 180c/Gas 4

  2. Place the coconut oil and honey in a saucepan over a low heat. Cook, stirring until melted and combined.

  3. Remove from the heat and add the oats, raisins and salt. Stir to blend.

  4. Spoon into the prepared tin and smooth the surface.

  5. Place in the centre of the oven and bake until lightly golden brown, 20-30 minutes. Leave in the tin until cool enough to handle, then turn out and cut into squares while still hot.    


The flapjacks will seem soft at this point but will firm up once cooled.

Variations ~ If wished, add some cinnamon to the melted coconut oil or add some chopped hazelnuts, or chopped cranberries in with the oats instead of raisins.

These will not taste as sweet as shop bought flapjacks as they do not contain refined sugar.

Gluten Free. Dairy Free Banana loaf
GF Flapjack

Banana Loaf


  • 1/2 Cup coconut flour

  • 1 Tsp baking powder

  • 1/4 Tsp salt

  • 1 Tbsp cinnamon

  • 4 Large eggs

  • 2 Tablespoons honey

  • 2 teaspoon vanilla essence

  • 1/4 Cup coconut oil, melted

  • 2 Mashed bananas ( slightly brown bananas) (330g)

  • 1/2 Grated courgette (small)

  • 1 tablespoon chopped walnuts

Optional : Add  2 tablespoons of sultanas or blueberries to the mix



  1. Preheat oven to 350 degrees. Grease  a loaf pan with coconut oil.

  2. In a medium bowl, mix the coconut flour, baking powder, walnuts, salt and cinnamon. Mix well and set aside.

  3. In a separate, large bowl, beat the eggs together with the honey and oil.

  4. Add the mashed banana and courgette into the honey and oil mixture, along with the vanilla and beat until the batter is smooth and the banana is well mixed and set aside

  5. Mix the dry ingredients into the wet and stir until well mixed.  Let the batter stand for 10 minutes so that the coconut flour can start to adsorb the liquid.

  6.  Pour into the loaf pan and spread evenly.

  7. Place into the oven and bake for 45-55 minutes until dark golden brown and a knife inserted in the center comes out clean.

Let cool in the loaf pan for 10 minutes and then place onto a cooling rack.

Pear, Blackberry & Pecan Crumble


The combination of naturally sweet chestnut flour and ripe fruit means no extra sugar is needed in this delicious dessert.


Serves 4

For the filling

  • 4 large or 6 small ripe dessert pears

  • 150g blackberries fresh or frozen


For the topping

  • 75g chestnut flour (can use spelt flour)

  • 50g pecans

  • 15g extra virgin coconut or goats butter + extra for greasing

  • (If spelt flour is used, use half a cup of coconut sugar in the mix)


  1. Preheat the oven to 180C.

  2. Grease oven proof dish using coconut butter.

  3. Carefully peel, core and roughly chop the pears. Place the chopped pears and blackberries in a greased dish, levelling the surface with the back of a spoon.

  4. Next combine the chestnut flour, pecans and coconut butter in a food processor. Process until the ingredients are well combined and fine bread crumbs.

  5. Sprinkle the topping over the fruit and bake in the preheated oven for 30 minute.

  6. Serve hot or cold with the accompaniments of your choice.


Healthy Carrot Cake Muffins




  • 1/2 cup coconut flour

  • 1/2 cup ground almonds

  • 2 tablespoons honey

  • 1 heaped tablespoon almond butter

  • 1 tablespoon melted coconut oil

  • 3 eggs , at room temperature

  • 1 level tablespoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 1 tablespoon lemon juice

  • 1 teaspoon baking powder

  • 1/4 teaspoon bicarbonate soda

  • 1 cup shredded carrot

For the frosting :

  • 1 cup thick kefir, plain greek yogurt or dairy free option coconut yogurt

  • 1 tablespoon honey

  • 1 tsp vanilla essence



Preheat the oven to 320F 160c and generously grease a muffin tin

  • To prepare the  muffin mixture, combine all of the dry ingredients in one bowl - coconut flour, ground almond, cinnamon, ginger, nutmeg, salt, baking soda, carrot and baking power. Combine the wet ingredients in another bowl - honey, coconut oil, eggs, lemon juice, almond butter and whisk together. Add the wet mix to the dry mix and mix well.

  • Pour the batter into your prepared pan(s) and bake at 320 until the centre is firm, about 20 minutes.

  • Allow the muffins to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting.

carrot cake. Gluten Free
Homemade Chocolate

Pistachio Dark Chocolate - A healthier chocolate treat - Eating a little chocolate with nuts (protein) slows the absorption of glucose into the body.



4 tbsp virgin coconut oil

5 tbsp raw cacao powder

2 tbsp pure raw honey or maple syrup

30g (1/2 cup) pistachios, chopped (I use lightly salted)


  1. Line a small baking tin / tray with greaseproof paper

  2. In a small saucepan over a medium heat, gently melt the coconut oil.

  3. Stir in the cacao powder and honey and mix it until it becomes a smooth chocolate sauce.

  4. Pour the sauce into the tin or your mould of choice and sprinkle with chopped pistachio nuts.

  5. Place it into the freezer to set for 20-30 minutes, then cut into squares and serve chilled. Keep in the fridge.

Macaroon Biscuits


  • 1/4 cup coconut flour

  • 1/2 cup almond flour

  • 1/4 cup desiccated coconut

  • 1/4 cup (3 tablespoons) soft goats butter

  • 1 pinch salt

  • 1 teaspoon vanilla essence

  • 1 egg

  • 2 tablespoons local honey


  1. Preheat the oven to 160c. Lightly grease a baking sheet, or line it with parchment.

  2. Mix all the dough ingredients, by hand or mixer, until a well-blended, cohesive dough forms.

  3. Scoop the dough by the tablespoon and pat into rounds 1/2" thick. Place the cookies on the prepared baking sheet, spacing them 1" apart.

  4. Bake for 10 to 15 minutes, until just browned. Remove from the oven and sprinkling the top with a little desiccated coconut. Let cool completely on the baking sheet.

  5. Store in an airtight container on the counter for up top 10 days.

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coconut and strawberry.jpg

Strawberry & Coconut Cake



  • 1/2 cup coconut flour

  • 1 cup almond flour

  • 1/2 cup desiccated coconut

  • 1 tsp baking powder

  • 1/4 tsp bicarbinate of soda

  • 1/4 tsp salt

  • 2 large eggs

  • 2 tablespoons honey

  • Splash of almond milk

  • 2 mashed bananas ( slightly brown bananas) (330g)

  • 4 strawberries cut into quarters

  • 1 strawberry sliced for the top

  • sprinkling of oats


  1. Preheat oven to 350 degrees. Grease  a loaf pan with coconut oil.

  2. In a medium bowl, mix the coconut flour, almond flour, baking powder, bicarb soda, salt and desiccated coconut. Mix well and set aside.

  3. In a separate, large bowl, beat the eggs together with the honey and almond milk.

  4. Add the mashed banana and strawberries to the eggs and  honey and fold in until the batter is smooth and the banana is well mixed and set aside

  5. Mix the dry ingredients into the wet and stir until well mixed.  Let the batter stand for 5 minutes so that the flour can start to adsorb the liquid.

  6.  Pour into the loaf pan and spread evenly.

  7. Sprinkle with oats and place sliced strawberries over the top and pat down gently. Drizzle honey on the top

  8. Place into the oven and bake for 45-55 minutes until dark golden brown and a knife inserted in the centre comes out clean.

Let cool in the loaf pan for 10 minutes and then place onto a cooling rack.

The Ultimate Healthy Apple & Rhubarb Crumble (can make it just apple if preferred)


For the oat topping

  • 1 cup (75g) old-fashioned oats

  • 1 tsp ground cinnamon

  • 2 tbsp (30mL) raw honey , room temperature

  • 1 tbsp goats butter, melted (coconut oil can be used)

For the filling

  • 2 large cooking apples diced

  • 2 sticks of rhubarb diced

  • ⅛ tsp ground nutmeg

  1. Preheat the oven to 200c

  2. To prepare the topping, mix together the oats, cinnamon, honey, melted goats butter in a small bowl.  Stir until fully incorporated.

  3. To prepare the filling, cook the apple and rhubarb in pan with an inch of water for 10 minutes

  4. Transfer the filling to the prepared dish, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 20 minutes or until the top is slightly golden.

Gluten Free Biscuits

Buckwheat, Almond & Cacao Chocolate Biscuits


  • 115 g melted goats butter

  • 75 g coconut sugar 

  • 1 large egg, (beaten)

  • 1 tsp vanilla essence

  • 130g buckwheat flour

  • 130g almond flour or ground almonds

Chocolate topping 

  • 1 teaspoon 100% raw cacao 

  • 1 tablespoon coconut oil 

  • 1 tablespoon of almond butter 

  • 1 teaspoon honey 


  1. Add the butter, egg, vanilla essence and coconut sugar to a large mixing bowl. Using an electric mixer (or wooden spoon) mix together until well combined.   

  2. Add both flours and mix using a spoon, and then your hands, bring the dough together. If it still a little sticky, add a tiny bit more buckwheat flour until it is a smooth dough. Shape into a ball and leave to rest for half hour.

  3. Preheat the oven to 180'C/Gas 4. A large baking tray with baking paper. Roll out the dough in between two pieces of baking parchment paper to around 3mm thickness. Using a cookie cutter, cut out your shapes from the dough, re-rolling when needed. Place your cookies with flat pan spatula onto the baking tray.

  4. Bake the biscuits for 10 - 15 minutes, turning the baking tray halfway through, until they are golden. Cool on the baking trays for 5 minutes, remove to a cooling rack and then leave to cool completely.

  5. When you're ready to add the cacao topping to the biscuits. Add the coconut oil, almond butter, cacao and honey to a pan and gently heat and stir until nicely thickened. Dip half of the biscuit in the cacao sauce or spoon onto the cookie. Leave to cool 

​Buckwheat Carrot Cake With Cashew Cream 


  • 150g coconut sugar

  • 220g buckwheat 

  • 65g ground almonds

  • 50ml orange juice

  • 1½ tsp baking powder

  • 1 tsp bicarbonate of soda

  • 1½ tsp ground cinnamon

  • 150ml coconut oil, plus extra to grease

  • 3 large eggs

  • 1½ tsp vanilla extract

  • 220g grated carrot

  • orange zest


  • 1½ cups of cashew nuts ( soaked for 1 hour in hot water) 

  • 1 tsp of lemon zest

  • 1 tsp vanilla extract 

  • 1/4 cup of melted coconut oil 

  • 1/2 cup of coconut cream ( put in the fridge for 1 hour before use)

  • 2 tbsp honey 

  • 1/4 tsp salt 


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of 2 x 18cm round sponge tins with baking paper; set aside for now. ( you can use one sponge tin and cut the cake in half, as I have) 

  2. Place the buckwheat, ground almonds, sugar, baking powder, bicarbonate of soda and cinnamon in a large bowl and whisk to combine. In a medium bowl, whisk together the oil, orange juice, orange zest, eggs and vanilla extract, then pour into the dry ingredients. Add the grated carrots  and mix with a spatula or wooden spoon until combined. Scrape the mixture evenly into the prepared tins. (or one tin if you intend on splitting the cake) Place on the middle shelf of the oven.

  3. Bake for 25-30 minutes, or until a skewer inserted in the centre comes out clean. Cool the sponges in their tins for about 15 minutes before turning out onto a wire rack to cool completely.

  4. Meanwhile, make the icing: drain the soaked cashews and blend with all the other ingredients until smooth. if it is still a little of soft, put in the freezer for 45 minutes and mix again 

  5. When the cakes are completely cool, place one of the layers on a serving plate. Using a small palette knife or spatula, spread half of the icing evenly over the top. Stack the second cake on top and use a palette knife to smooth out the overflowing icing. Spread the remaining icing on top of the cake and smooth it. Decorate with orange zest if you like. 

carrot cake.jpg
Gluten Free Apple Cake

Apple & Cinnamon Cake


  • 1/4 cup coconut flour

  • 1/4 cup almond flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/4 tsp bicarbonate of soda

  • 1 tbsp cinnamon

  • 1 cooking apple skinned, cored and chopped into small cubes

  • 2 tablespoons of sultanas

  • 3 large eggs

  • 2 tablespoons honey

  • 1 teaspoon vanilla essence

  • Instructions:

  1. Preheat oven to 350 degrees. Grease a loaf pan with coconut oil.

  2. Cook the apple in 1/2 inch of water and set aside

  3. In a medium bowl, mix the coconut flour, almond flour baking powder, bicarb soda, sultanas, salt and cinnamon. Mix well and set aside.

  4. In a separate bowl beat the eggs together with the honey and vanilla essence.

  5. Add the wet mix to the dry mix and mix until the batter is smooth

  6. Add the apple and fold in

  7.  Pour into the loaf pan and spread evenly.

  8. Place into the oven and bake for 20-30 minutes until dark golden brown and a knife inserted in the centre comes out clean.

Sticky Cinnamon Buns

Makes 12


3 cups almond flour

1/2 teaspoon baking soda

3 teaspoons cinnamon 

4 eggs 

2 tablespoon honey 

1 tablespoon maple syrup 

1 tablespoon almond butter 

1 teaspoon vanilla essence 

2 mashed bananas ( going brown) 

1/4 cup of coconut oil (melted)

1 tablespoon ghee (melted)

For sticky topping 

1 tablespoon almond butter 

1 tablespoon honey 

1 teaspoon maple syrup 

1 teaspoon cinnamon 

1 teaspoon coconut oil 

  1. In a medium bowl, mix the almond flour, baking soda and cinnamon. Mix well and set aside.

  2. In a separate bowl mash the bananas and mix in the eggs along with the honey, maple syrup, almond butter and vanilla essence.

  3. Add the wet mix to the dry mix and mix until the batter is smooth. 

  4. Add in the melted coconut oil and ghee and mix well. Leave for 10 minutes for the almond flour to absorb the oil.  

  5. Pre heat the oven at 350c. Line a muffin tin with paper cupcake cups. Add one large tablespoon of mixture per cupcake paper cup. 

  6. Place the muffin tin into the oven for around 20-25 minutes. Press the top and make sure that are done with a little softness to the mixture still. Remove from the oven and leave to cool for 15 minutes 

  7. Start to make the sticky top by combining the almond butter, honey, maple syrup, cinnamon and coconut oil to a small pan and mix and heat for 5 minutes. leave to cool and spoon over the buns. 

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Gluten Free Dairy Free Biscuits

Chewy Flourless Almond Butter Cookies 


Makes 12 Cookies 


  • 1 large egg

  • 1 cup (250g) crunchy almond butter or peanut butter (don't use smooth) 

  • 1/2 cup (90g) coconut sugar 

  • 1 teaspoon baking soda

  • 1/2 teaspoon pure vanilla extract

  1. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper 

  2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the coconut sugar, baking soda, and vanilla . Mix everything together very well, you’ll have to use some arm muscles. 

  3. Scoop the dough, about 1 tablespoons each and roll into small dough balls ( wet your hands slightly if you find they are too sticky), place them onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter– mine usually are– blot each with a paper towel. 

  4. Bake for 11-12 minutes. The cookies will look very soft– that’s ok! 

  5. Make sure you allow the cookies to cool for 20 minutes on the baking sheet before transferring to a wire rack to cool completely. If you try to move them before they will fall apart. 

Hot Cross Muffins 

  • 4 large eggs

  • 250g blanched almond meal ( ground almonds) 

  • 1/4 tsp fine sea salt

  • Zest of 1 orange, grate off with a cheese grater

  • 1 teaspoon extract

  • 2 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 1/2 tsp bicarb soda (baking soda)

  • 2 tablespoons honey or pure maple syrup (or less, to taste)

  • 50g coconut milk (or preferred milk)

  • 50g coconut oil ( melted)

  • 100g sultanas

Piped cross ( mix together and set aside) 

  • 50g plain Gluten free flour

  • 1 tsp of honey 

  • 40ml cold water 

  1. Preheat oven to 180C, and place muffin papers into muffin tins. 

  2. Place almond meal (ground almonds) into bowl and add salt, orange zest,  cinnamon, nutmeg,  soda and sultanas. Blend together. 

  3. In a separate bowl mix eggs, honey or syrup, milk, vanilla extract  and oil, and mix well. 

  4. Add wet mix to dry mix and mix well together. 

  5. Spoon batter into muffin cups, filling 3/4 full.

  6. Pipe cross on top of the muffin.

  7. Place into 180C oven and cook approx. 20 mins, or until a skewer inserted in centre muffin comes out clean.

Gluten Free Hot Cross Cupcakes

Chocolate and Pear Cake


  • 1/4 cup coconut flour

  • 1/4 cup almond flour

  • 1 tsp baking powder

  • Pinch salt

  • 1/4 tsp bicarbonate of soda

  • 2 large pears skinned and cored 1 chopped into small cubes, 1 sliced. (or 4 small pears) I used cooking pears for this recipe but standard pears work well also)

  • 1 large tablespoon of cacao

  • 4 large eggs

  • 1 large tablespoon honey

  • 4 cubes of good quality dark chocolate, chopped into smaller chunks


  1. Preheat oven to 350 degrees. Grease a loaf pan with coconut oil.

  2. Cook the cubed pear in 1/2 inch of water and set aside when cooked through 

  3. In a medium bowl, mix the coconut flour, almond flour baking powder, bicarb soda, salt and cocoa. Mix well and set aside.

  4. In a separate bowl beat the eggs together with the honey.

  5. Add the wet mix to the dry mix and mix until the batter is smooth

  6. Add the cooked pear and fold in

  7. Place the sliced pear at the bottom of the loaf pan 

  8. Pour into the loaf pan and spread evenly.

  9. Add the dark chocolate to the top

  10. Place into the oven and bake for 30- 40 minutes until cooked through. Feel the top and make sure it isn't to wet and spongy but also not to hard as this will make the cake dry.

  11. Let it cool before slicing and serving 

Avocado Cacao Chocolate Brownie


  • 1 cups / 200g almond flour or ground almonds

  • 1 cup buckwheat flour

  • 1 avocado 

  • 3 eggs medium

  • 120g coconut cream

  • ⅓ cup / 40g cacao powder 

  • 2 tablespoon honey

  • Pinch of salt 

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 1/2 cup of dried cranberries or cherries

  • Handful of mixed seed and chopped nuts for the topping and a few squares of 85% dark chocolate for grating over the top 

  • Preheat the oven to 180 C / 356 F

  • To start blend avocado in a food processor with the eggs, coconut cream, honey, and vanilla extract. Blend for a few minutes until absolutely smooth and there are no lumps left. 

  • Now add the mix to almond flour, cacao powder buckwheat flour, pinch of salt, baking powder and dried cranberries / cherries and mix until well-combined.

  • Line a 9 inch diameter tin with parchment paper. Fill in the batter and sprinkle with mixed seeds and chopped nuts and bake for about 30-35 minutes until the top is firm.

  • While the brownie is cooling, Grate over the top the 85% chocolate. Leave to cool and cut into squares. 

Chocolate avo brownie . Gluten Free
Chocolate avo brownie Gluten Free
Gluten Free Cake

Spiced Pumpkin Pudding 


Pudding mix

  • 1 and 1/2 cups finely ground almond flour

  • 1/2 cup coconut flour 

  • 2 and 1/2 tsp cinnamon 

  • 3/4 tsp of ground ginger 

  • 3/4 teaspoon All spice 

  • 3/4 tsp nutmeg 

  • 1 tsp baking soda

  • ¼ teaspoon himalayan salt

  • 1 tsp vinegar or lemon juice 

  • 1 tbsp coconut oil ( melted)

  • 1 and 1/2 cups of cooked a mashed roasted pumpkin

  • 4 large eggs

  • ½ cup honey or maple syrup

  • 1 teaspoon vanilla extract


  • 1 cup of cashew nuts ( soaked in water for 2-3 hours) drain and blend with the following ingredients. 

  • 1 tsp vanilla extract 

  • 1 teaspoon lemon 

  • 2-3 tbsp of tinned coconut milk solid ( depending on how runny you like it) 

  • 2 tbsp maple syrup

  • Heat oven to 180c / 350ºF Line a 8-inch square baking pan with parchment paper 

  • In  a large mixing bowl mix all the dry ingredients together - almond flour, coconut flour, all spices, baking soda, and salt.

  • In a separate large bowl, add the pumpkin purée, eggs, honey, coconut oil and vanilla extract.  Combine all ingredients and mix well. 

  • Add the dry and wet ingredients together and mix well. 

  • Pour the cake mix into the prepared baking dish evenly. Tap the baking pan on the work surface to flatten down the top.  And straight in the oven they go.

  • Bake the pumpkin pudding in the oven for around 20 - 25 minutes, rotating the pan at the halfway mark. Make sure the pudding in spongy but not too spongy to touch. Top should be golden brown. 

  • Remove from the oven and the pudding from the tin and cool completely before adding topping. Cut into 9 squares.  And enjoy!


You can enjoy this pudding without the topping it is equally as nice. 

Almond & Cranberry Biscuits 


  • 2 1/2 cups blanched almond flour

  • 3 tablespoons tapioca starch or arrowroot starch

  • 2 tablespoons coconut sugar 

  • 2 tablespoons maple syrup

  • Pinch of salt

  • 5 tablespoons goats butter or ghee at room temperature

  • 2 teaspoons vanilla extract

  • 1/4 cup of dried cranberries 

  1. Mix the almond flour, tapioca/arrowroot flour, coconut sugar and salt together in a large bowl. Add the softened butter or ghee maple syrup and vanilla and use a fork to mix everything together. Use your hands to form the dough and bring it together. Wrap in baking paper and place in fridge for at least 1 hour to chill.

  2. Preheat oven to 160c / gas mark 3. Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick. Use your hands to flatten it and then a rolling pin. Once nearly rolled, sprinkle the cranberries evenly over the pastry. Roll into about 1/4 thick.  Use a biscuit cutter to cut out shapes and place on a sheet tray lined with parchment paper. Bake for 18-20 minutes at 160c / gas mark 3, until the biscuits have a little bit of colour.

  3. Let the biscuits cool down for 1 hour to harden and eat. ( don't be tempted to pick up and eat when warm, they will be fall apart) 

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Healthier nutella

Healthy 'Nutella' Hazelnut & Chocolate Spread 

  • 3 cups roasted unsalted hazelnuts

  • 2 tablespoons of cacao powder

  • 2 tablespoons honey or coconut sugar 

  • 1 teaspoon coconut oil

  • 1 tsp pure vanilla extract

  • Pinch of salt

  1. Add hazelnuts to a blender and blend on until a butter is formed – 30 seconds at a time to ensure you don't burn out your blender. About 5 minutes total – scraping down sides as needed.

  2. Add cacao, coconut oil, honey and vanilla extract and continue to blend for a couple of minutes until smooth

  3. Keeps in the fridge for up to 6 months 

Rose. Pear & Pistachio Cake (GF, DF)

For the Cake
Coconut oil, for greasing
1 cup of coconut sugar
¾ cup shelled pistachios
1 pound (approximately 3 Large) pears, cored and cut into chunks, skins off
2 cups ground almonds 
1½ teaspoons baking powder
6 large eggs, room temperature
1½ teaspoons rosewater

For the Topping
1 tablespoon honey
½ teaspoon lemon juice
½ teaspoon rosewater

For Decorating
Chopped pistachios
Edible dried rose petals


  1. Preheat the oven to 350°. Grease the sides of a 9-inch springform cake pan and line the base with parchment paper.

  2. Put the sugar and ¾ cup of pistachios into a blender and blitz until the pistachios are finely ground, with a few larger bits, too. Pour into a large bowl. 

  3.  Combined and the pear, rosewater, eggs and baking powder to the blender and blend, the pear mix should have been puréed into a smooth batter. Scoop out the mixture and add to the large bowl with the pistachios and sugar mix. 

  4. Add the ground almonds to the large bowl mix and mix well. 

  5. Bake for 40 to 50 minutes. Take a look at 40 minutes and cover with parchment paper in it looks like its burning. When the cake's ready, it will be brown on top, beginning to come away at the edges. 

  6. Sit the cake on a wire rack and leave to cool completely in the pan. When the cake is completely cold, unclip, remove the base, and transfer to a cake stand or plate.


Mix the honey, lemon juice, and rosewater together in a cup, then brush this glaze over the surface of the cake. Scatter with finely chopped pistachios and dried rose petals. 

( My take on Nigella Lawsons Pear, Pistachio and Rose cake. )

Rose and postatio Cake
Buckwheat Gluten Free Pancakes

Buckwheat (GF) Pancakes 

Serves 6 small pancakes

  •  3/4 cup buckwheat flour

  • 1 teaspoon honey or coconut sugar

  • 1/4  teaspoon gluten free baking soda

  • 1/2  cup almond milk 

  • 1 eggs

  • ½ teaspoon pure vanilla extract

  1. In a medium mixing bowl, mix together all the ingredients. The mixture should be a smooth, thick consistency. 

  2. Set aside while you warm a frying pan/ skillet. 

  3. Brush the cooking surface with 1 teaspoons of ghee or coconut oil.

  4. Take a tablespoon of the mixture and add to the pan. Swirl around gently to make a small circle. You can do 3 pancakes at a time.  Make sure you wait for the pancake mixture to bubble before you flip. Cook through for a minute or so and they are ready to serve with stewed fruit or lemon and a little honey or coconut sugar. 

Naturopathic Health Clinic
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