Coconut & sweet potato brownies

coconut- sweet- potato-brownies

Coconut & sweet potato brownies

A twist on the classic, this is a healthier brownie that uses sweet potatoes, they add slow release energy and have a great texture without overpowering the taste. Not so naughty but really really nice!


2 eggs, beaten to a froth
1 medium sweet potato, peeled & grated
120ml melted coconut oil
115ml honey
2 tsp vanilla extract
2 tsp Xylitol
40g raw cacao powder, sifted, plus extra for dusting
1 tsp baking powder
1 tsp baking soda
2 1/2 tbsp coconut flour

Greek yogurt & honey to serve

To prepare:

Line a small square tin 25cm x 25cm with parchment paper or a loaf tin.

Combine the eggs, grated sweet potato, melted coconut oil, honey and vanilla extract in a large mixing bowl and stir together until they are well mixed. Add the Cacao powder, baking powder, baking soda & Xylitol and stir. Finally fold in the coconut flour until combined. Pour the mixture into the lined baking tin.

To cook:

180°C for 25 to 30 minutes, until a skewer inserted into the centre comes out clean and dry. Cool on a wire rack.

To serve:

Cut into 6 even sized squares. Dust with a little cacao powder or melt some dark chocolate and drizzle over the top. Serve with a dollop of Greek yogurt. I like to mix the Greek yogurt with a little honey.

Rhubarb & natural yogurt compote

Rhubarb-natura- yogurt-compote

Rhubarb & natural yogurt compote

Home-made comfort food that is good for you!

Bunch of fresh rhubarb
4 Teaspoons of raw cane sugar
Splash of water
3 Tablespoons of natural live yogurt (Glenilen farm)

To cook:
Slice the rhubarb into even sized peices
Add the sugar and water and stew for about 5 minutes until soft, stir occasionally.

To serve:
When cool serve with natural yogurt

Banoffee Pancakes


Banoffee Pancakes

100g Doves Farm Gluten-free white self-raising flour
2 medium eggs (beaten)
250ml (1/2 pint) milk
A Pinch of salt
1 teaspoon brown castor sugar

1 tin of carnation ready made caramel
1 Banana sliced tossed in a squeeze of fresh lemon
Lactose free cream whisked

To Cook:
Place the Gluten-free flour and a pinch of salt in a bowl. Make a well in the centre. Beat the eggs, add the milk in a jug. Beating them well ensures a smoother batter. Gradually add the wet mixture to the dry and mix beat until there is a smooth consistency, if more milk is required you can add at this point, if you feel the mixture is too wet you can add more flour.
Heat a small knob of butter in a hot frying pan, pour in two dollops of mixture. Cook for a minute until golden then flip and cook for another minute on the other side.



Serve hot, spread a spoonful of carnation ready made caramel, top with sliced banana (coated in a squeeze of lemon to prevent from going brown) and a dollop of whipped cream. To make it extra special you could finely grate some gluten-free chocolate over it.

If you want to keep it more traditional:

Serve with Fresh lemon halves to squeeze over, then a drizzle of maple syrup and a sprinkle of sugar.

For non gluten-free pancakes replace the Gluten Free Flour with 125g self raising flour. For Blueberry pancakes just add an additional handful of blueberry’s to the mix.