Caramel shortbread squares

If I told you these are vegan and raw, you would probably be put off and think they would taste like a hippie shop with incense, tie-dye prints covering the walls and Tibetan music. But if I said that they’re almost better than the real thing, that they have zero trans fats, zero refined sugar and…

Homemade Nutella

We all love Nutella: it’s chocolatey, creamy and has a hint of hazelnuts. You put your spoon in the jar and before you know it, it’s gone. Let’s admit it: it’s delicious. But it’s also a very unhealthy treat: it’s half sugar (54%), has barely any hazelnuts (13%), and a rather dubious (and possibly worrying)…

Berries and chocolate cake

Everyone in England would probably agree that this has been a long, dark and wet winter. Not particularly cold, just rainy and grey. Despite the daffodils and crocuses in full bloom, there’s still an icy feel in the air and it’s been so windy I often wonder if our fence is going to be blown…

Sweet and sour aubergine stew

Aubergine is believed to have originated in India where it’s considered to be the “King of Vegetables”. However, the aubergine is a berry, not a vegetable. When cooked, it develops a rich complex flavour and it’s a great substitute for meat. Since aubergines are like sponges, many recipes advise salting, rinsing and draining sliced aubergine…

Chocolate & olive oil muffins

Forget about a vegan, alcohol-free and restrictive January. Life is to be enjoyed and that means you should eat a little bit of everything in moderation, including chocolate. These muffins are fluffy, rich, fool-proof and won’t make you feel too guilty. They are made with olive oil and we all know how good olive oil…

Chocolate oat biscuits

Rainy days (and a dodgy knee) mean baking time! So let’s check, what’s in the cupboard? Flour, chocolate, some oats, coconut oil and a lonely egg… I reckon I can make some biscuits. What I am after is crisp on the outside and deliciously chewy in the middle. And these deliver. Plus, they don’t need…

Lemon cornmeal muffins

What to make with cornmeal, other than cornbread? This ingredient is often overlooked, but useful for all sorts of things: from cakes to biscuits, from cakes to pancakes. Cook and leave to set and you get polenta, use it as a substitute in a basic sponge and you get a surprisingly light and feathery cake….

Pumpkin loaf

Last week, summer officially ended and nature is slowly embracing Autumn, with some leaves already turning yellow and brown, a cold breeze welcoming the start and end of the day and apples and pumpkins becoming abundant. Cooking apples are free for grabs around where we live, and small sweet pumpkins are making a weekly appearance in…

Cheddar cheese crackers

I can’t say I have entirely kept to my vow to eat only home-made gluten free food. But I am trying to get in to a habit of making snacks to take to work that will stop me from buying processed treats. These crackers are a cheesier and less salty version of mini Cheddars. They…

Blackberry cake

Sweet and succulent blackberries are delicacies at this time of year on this side of the world. The best thing about blackberry season is that if you have the time and patience, you can hand pick them pretty much anywhere. We only had to walk a few hundred meters from our home to fill a…

Peach cobbler

One of the best things of summer is the great variety of fruits. From berries to pears, from melons to plums… so many juicy, plump and delicious options to eat raw or cook with. Flat peaches, also known as donut peaches, are one of the delicacies summer has to offer. I thought they couldn’t be more…

Hazelnut and Cranberry Biscotti

Originally made as a long shelf-life food for travellers and enjoyed by the Roman Legions thousands of years ago, today’s biscotti are a popular accompaniment to coffee. These double baked biscuits should not be overlooked: their crispy and dry texture is the perfect medium to soak up coffee or wine. No butter or oil and…

Banana, yogurt and chocolate cake

I had never been a fan of banana cake, the too-moist and almost-mouldy flavour of some banana loafs gives me the cringe. This hearty banana cake is a great way to use up any leftover bananas.  It’s quite light in texture and colour, unlike most banana cakes, and the chocolate pieces complement the banana flavours. The riper the…