Category: Sweet Treats

All our recipes are gluten free, dairy free and sugar free. Yep, even the sweet ones!!

Try these recipes when you want a special treat. You will be amazed at their flavour. Serve to your friends and they won’t believe they are sugar free!

Christmas Chocolate Truffles

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These truffles are one of the quickest and easiest treats to rustle up. I made a batch quickly yesterday for my friend as a congrats for getting a new job (YAY congrats again)! 

I don’t like to admit that I didn’t put much effort in to make these (I mean, it’s always the thought that counts right…?) but they are really really easy to make! All you need is a good food processor (I used my mini food chopped that I usually use for hummus, dips and sauces) and 5 simple ingredients.

Note: If you use a normal sized blender it will just flick the dates mix around the edge of the blender each time you turn it on, it may still work eventually but it will take a lot longer! (Trust me, I tried)! 

screen-shot-2016-12-01-at-21-23-53[Photo credit to @markbatch87 I was in too much of a rush to deliver your truffles I had no time!]

Made in a good processor these will turn out smooth and velvety. Not only are they refined sugar free but they also have no other alternative processed sweetener added! These truffles are balls of pure guilt-free deliciousness 😛 

Other flavour ideas:
-Pecan
-Peanut Butter 
-Hazelnut
-Mint
-Coffee

Experiment! Have fun with it and enjoy tucking in x

Coconut and Orange Christmas Chocolate Truffles
Serves 12
A quick and easy recipe that makes the perfect after dinner snack! (Or after lunch, or even after breakfast..maybe even forrrr breakfast.......)
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. -25 pitted dates. Roughly 1/2 cup. (soaked in warm water for 1/2 hr)
  2. -1 1/2 tbsp melted coconut oil
  3. -2 tbsp cocoa powder
  4. -Zest of 1 orange
  5. -1 tbsp desiccated coconut
Instructions
  1. Drain the dates (keep the water). Check the dates for stones, and transfer to food processor. Add the melted coconut oil and cocoa powder. If you need more liquid use the date water. It should be at a consistency where you can create balls with your hands.
  2. Divide the mixture into two bowls and add the zest to one, and coconut to the other.
  3. Roll into balls slightly smaller than golf balls. Roll the orange balls in cocoa powder and the coconut balls in desiccated coconut. This recipe should make about 6 of each flavour depending on size.
  4. Pop in the fridge for half an hour to harden slightly. Store in fridge.
https://lydiaslittlekitchen.co.uk/

Christmas Fruit Cake

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screen-shot-2016-11-28-at-12-46-32

 

Christmas Fruit Cake
Serves 12
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Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Ingredients
  1. 600g mixed dried fruit - chopped (raisins, prunes, figs, apricot, dates, sultanas)
  2. 1 tsp ground cinnamon
  3. 1 tsp vanilla bean extract
  4. 1/4 tsp nutmeg
  5. Zest and juice from 1 orange
  6. 3 tbsp oil
  7. 3 eggs
  8. 200g ground almonds
  9. 50g walnuts
Instructions
  1. Preheat oven to 150c. Prep cake time with baking paper.
  2. Combine dried fruit, spice, vanilla, orange zest + juice, oil and eggs
  3. Add almonds and walnuts and mix
  4. Spoon mixture into baking tin and bake for 1hr 30mins. Check with skewer to see if it comes out clean. If not bake for a further 20minutes. Cover top if necessary to prevent over-browning
  5. Allow to cool and remove from tin.
  6. Enjoy! At any time of year..☺️
https://lydiaslittlekitchen.co.uk/

Christmas Stollen

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Gluten Free

Dairy Free

Refined Sugar Free

screen-shot-2016-11-28-at-23-13-21

 

Christmas Stollen
Serves 8
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
For the dough
  1. •125g gluten free flour blend
  2. •7g active yeast
  3. •3/4 tsp xanthan gum (if your flour blend doesn't include it)
  4. •120g mixed dried fruit - Raisins, currants, sultanas
  5. •20g ground almonds
  6. •2 tsp mixed spice / Or 1 tsp each of nutmeg and cinnamon
  7. •35g honey
  8. •1 medium egg
  9. •25g coconut oil - melted
For the 'marzipan'
  1. •3/4 cup pitted dates, soaked in warm water for 1 hour (save water afterwards)
  2. •1/4 tsp almond extract
  3. •3/4 cup ground almonds
Instructions
  1. Drain the dates and save the water. Sift the flour into a mixing bowl, add all dry ingredients and mix.
  2. Add egg, honey and melted coconut oil. If the mixture is still very dry add 1 tbsp of the date water.
  3. Cover and set aside for half an hour.
  4. In the mean time, make the marzipan. To do this add the drained dates and almond extract in a blender to make a paste. Pour into a bowl and mix in the ground almonds until it makes a thick paste.
  5. Roll the dough out to the length of your loaf tin*, mine is 8"x4.5". Add the marzipan in a line down the middle of your dough. Fold the dough over the marzipan, folding one side over the top of the other. Flip the stollen over so that the fold is at the bottom and place in a lined loaf tin.
  6. Bake at 180'C for 20-25 minutes or until golden brown. ENJOY! ☺️
Notes
  1. *Top tip: if the dough is a bit sticky, roll it between 2 sheets of baking paper!
https://lydiaslittlekitchen.co.uk/

Praline Chocolate Cupcakes

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cupcakes

 

cupcakes2

 

Praline Chocolate Cupcakes
Serves 10
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the cupcakes
  1. •1/2 cup cocoa powder
  2. •1/4 cup coconut flour
  3. •1 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1/2 cup raw agave or honey
  5. •3 tbsp almond butter
  6. •3 organic, free range eggs
  7. •5 tbsp melted coconut oil
  8. •1 tbsp tamari
  9. •1 tsp apple cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •1 tsp vanilla extract
  11. •2/3 cup cashew nut butter
  12. •1/2 cup maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  13. •2 tsp tamari
For the cupcakes
  1. Preheat oven to 160•C fan. Sift the cocoa powder, coconut flour and baking powder into a mixing bowl. In a separate bowl, beat the agave/honey and the almond butter together. Add the remaining wet ingredients.
  2. Add the wet ingredients to the dry and whisk thoroughly until smooth. Prepare your muffin tray with cupcake liners and fill each one. The cakes will rise! Expect a runny consistency.
  3. Bake for 20 minutes or until a knife comes up clean.
To make the frosting
  1. Mix the nut butter, maple syrup and tamari together with a fork. Smother on the top of each cupcake! ENJOY 😍😍😍
https://lydiaslittlekitchen.co.uk/

Blueberry and Orange Cheesecake

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screen-shot-2016-11-28-at-17-45-55

 

Blueberry and Orange Cheesecake
Serves 16
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Prep Time
25 min
Prep Time
25 min
For the crust
  1. -1 1/2 cups raw nuts (I used a combo of almonds, Brazil and walnuts)
  2. -2/3 cup dates
For orange 'cheese'
  1. -2 cups cashews soaked for an hour
  2. -juice of 1 squeezed orange
  3. -zest of orange
  4. -1/4 cup agave
  5. -1/4 cup melted coconut oil
  6. -juice of one lemon
Blueberry layer
  1. -1 3/4 cup blueberries
  2. -1/4 cup of orange 'cheese' mixture
Instructions
  1. Process nuts and dates in a food processor until mixture sticks together when pressed. Evenly press into loose-bottom cake tin.
  2. Blend all ingredients for cheese layer (expect orange zest) until smooth. Add zest in with spoon. Reserve 1/4 cup of this mixture for topping.
  3. Pour the rest of mixture on top of crust and spread evenly.
  4. Add blueberries and 1/4 cup mixture into blender and blend until creamy. Spread over cheese layer and keep in fridge overnight before serving. Decorate how you wish.
  5. Enjoy! ☺️
https://lydiaslittlekitchen.co.uk/

Chocolate and Hazelnut Cheesecake Bites

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hazelnut-cheesecake-bites

hazelnut-cheesecake-bites2

 

Chocolate and Hazelnut Cheesecake Bites
Serves 8
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
For the base
  1. •3/4 cup hazel nuts
  2. •1/4 cup walnuts
  3. •2 1/2 tbsp maple syrup
For the filling
  1. •250g cashews soaked overnight
  2. •3 tbsp maple syrup
  3. •4 tbsp melted coconut oil
  4. •pinch salt
  5. •8 tbsp water
  6. •2 tbsp peanut butter
  7. •2 1/2 tbsp cocoa powder
Instructions
  1. Blitz all of the crust ingredients in a food processor until it all combines together. Push into the base of a square silicone mould (I couldn't find mine and actually used a tupperware box and it worked fine too)! Set to one side.
  2. In a blender or food processor, blend together cashews, maple syrup, water, and salt. Run until completely smooth. Next add the cocoa powder, peanut butter and coconut oil to the mixture and blend together until mixture is completely combined and smooth.
  3. Spoon the mixture on top of the crusts and spread it evenly. Pop in the freezer for a couple of hours until hard. Use a sharp knife to cut into squares. Take out of freezer half an hour before eating and they'll become a little softer and warmer ☺️ ENJOY!
https://lydiaslittlekitchen.co.uk/

Lemon Drizzle Cake

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Lemon Drizzle Cake
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For the cake
  1. •300g dairy-free margarine
  2. •300g gluten-free plain flour
  3. •200g coconut sugar
  4. •4 organic, free-range eggs
  5. •3 lemons
  6. •2 oranges
  7. •2 teaspoons gluten-free baking powder
  8. •½ teaspoon xanthin gum
For the icing
  1. •1 tbsp cashew nut butter
  2. •1 tbsp lemon juice
  3. •1 tbsp maple syrup
Instructions
  1. Preheat the oven to 190ºC. Grease the base and sides of a square cake tin (roughly 20cm) with the margarine, then line the bottom with greaseproof paper.
  2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, add the zest from 2 lemons and 1 orange, then mix to combine.
  3. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
  4. Pour the mixture into the cake tin, then place on the middle shelf of the hot oven for 40 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
  5. To make the icing whisk together all ingredients. Alter the quantities to suit your taste. Drizzle over the top of the cake and top with extra lemon zest! ENJOY!
Note
  1. This makes 2 mini loaves and 1 7" round cake.
https://lydiaslittlekitchen.co.uk/

Carrot Cake

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Carrot Cake
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
For the cake
  1. •350g grated carrot ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 grated eating apple ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •3/4 cup chopped walnuts/pecans
  4. •330g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •6 large free range eggs
  6. •170g honey/agave
  7. •1/2 cup dried fruit ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. •zest of 1/2 orange and 1/2 lemon
  9. •2 tsp cinnamon ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •1 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  11. •1/2 tsp bicarb soda
For topping
  1. •1 cup soaked cashews - rinsed and drained
  2. •juice 1/2 orange and 1/2 lemon ⠀⠀⠀⠀⠀⠀⠀⠀
  3. •zest 1/2 orange and 1/2 lemon
  4. •2 tbsp melted coconut oil
  5. •2 tbsp honey/agave
Instructions
  1. Preheat oven to 180•C or 160•C fan. Mix all ingredients in a large mixing bowl. And put into a greased, lined, 9" baking tin. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. Cover the top with greaseproof paper and cook for 25mins. Remove from oven, take off the greaseproof paper and bake for another 25mins and allow to brown. Allow to cool before adding topping.
  3. For the topping - blend all ingredients except the zests in a blender until completely smooth. Transfer to a mixing bowl and add the zest of orange and lemon by hand. Spread evenly over the middle and top of the cake. Sprinkle chopped walnuts on top 👌🏼🤗
https://lydiaslittlekitchen.co.uk/

Pineapple Tarts

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pineapple-tarts

 

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Pineapple Tarts
Serves 4
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Prep Time
20 min
Prep Time
20 min
For the crust
  1. •3/4 cup walnuts
  2. •1/3 cup raisins ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1/2 cup dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1 tbsp shredded coconut
  5. For the filling: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •1 cup pineapple ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •1/2 cup coconut milk canned (just the thick cream not the water)
  8. •1/2 cup dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •1/4 cup shredded coconut ⠀
Instructions
  1. Blend the walnuts, raisins, dates and coconut in a food processor until you get a fine texture. Push the mixture into mini tart cases with loose bases. Place in freezer whilst making filling.
  2. For the filling, blend all ingredients in a blender and blend until smooth and creamy. Pour into the tart crusts and either eat straight away or store in freezer! ENJOY!
https://lydiaslittlekitchen.co.uk/

Vegan Chocolate Orange Cake

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Vegan Chocolate Orange Cake
Serves 10
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For cake
  1. •210g dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •330ml boiling water
  3. •1 1/2tbsp apple cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •185ml mild flavour olive oil
  5. •3 carrots (220g) finely grated⠀⠀⠀⠀⠀⠀⠀⠀
  6. •135g walnuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •100ml maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. •195g gf flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •140g cocoa powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •60g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  11. •1 1/2tsp ground ginger ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  12. •3 tsp baking powder
  13. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For frosting
  1. •85g cocoa powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •60g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •75ml almond/soya milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •50ml agave/maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •zest of an orange ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •juice of 1/2 orange
Instructions
  1. Line and grease 2 8" round tins. Preheat FAN oven 150•C (170•C if not a fan oven)
  2. Soak dates in 330ml boiling water and cover for 15mins. Whilst these are soaking, blend the walnuts in a blender until finely chopped (not a powder) or chop with knife. Add to grated carrots and maple syrup in a mixing bowl.
  3. Purée together the dates including the water, olive oil and vinegar until completely smooth. Add to carrot mixture.
  4. Add in the ginger and ground almonds. Sift in the flour, cocoa powder and stir through. Add baking powder.
  5. Pour mixture evenly into 2 baking tins and smooth over. Bake in oven for 30minutes until knife comes out clean.
  6. Let the cakes cool on a rack. To make the frosting blend all frosting ingredients in a blender. If it's too runny add more ground almonds and cocoa powder.
  7. Spread evenly between the two cake layers, and over the top and sides of the cake. Decorate with orange zest and chopped walnuts. ENJOY!
https://lydiaslittlekitchen.co.uk/

No-Bakewell Cherry Tart

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No-Bakewell Cherry Tart
Serves 8
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
For the base
  1. •1 cup soft dates (140g)
  2. •1 cup almonds (150g)
  3. •2 tbsp melted coconut oil
  4. •pinch of Himalayan salt
For the marzipan
  1. •1 1/2 cup ground almonds (150g)
  2. •3-4 tbsp maple syrup
  3. •1 tsp almond extract
  4. •pinch of salt
For the cherry Jam
  1. •1 cup frozen cherries
  2. •2 tbsp chia seeds
  3. •2 tbsp maple syrup
Topping
  1. •toasted flaked almonds
Instructions
  1. Begin by making the cherry jam, add the cherries to a small saucepan along with the maple syrup and about 4 tbsp water. Cook on a medium heat stirring continuously.
  2. Once the cherries start softening, press them down using the back of a wooden spoon. Take them off the heat then mix in the chia seeds. Leave to chill and thicken up in the fridge for about an hour.
  3. To make the base - place the dates, almonds, coconut oil and salt into your food processor and blend until you have a dough like mixture. Press into an 8" loose bottomed flan tin covered with baking paper. Leave to set in freezer for 30 mins.
  4. In the meantime prepare the marzipan layer. Add the ground almonds and a pinch of salt. Give it a quick mix and then add the maple syrup and almond extract. Mix until you have enough marzipan mixture.
  5. Take the base out of the freezer. Smooth over the marzipan mixture with the back of a spoon and then top with the cherry jam.
  6. Sprinkle flaked almonds on top and place in the freezer to set for at least an hour. Once it's set you can keep in the freezer for months or in the fridge for up to 4 days. Enjoy!!
https://lydiaslittlekitchen.co.uk/

Rhubarb and Apple Crumble

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Rhubarb and Apple Crumble
Serves 8
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Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
For fruit base
  1. 10 dates
  2. 3 apples (not cooking apples)
  3. 2 sticks of rhubarb (400g)
  4. 1/3 cup raisins
  5. 1 tsp cinnamon
For the crumble
  1. 1/2 cup almonds
  2. 12 dates
  3. 3/4 cup oats (gf)
  4. 1 tbsp coconut oil
  5. 1/2 tbsp vegan butter/spread
  6. 1/2 tbsp maple syrup (add more if you have a sweet tooth, don't add any if you're not bothered! It's lovely either way ☺️)
Instructions
  1. Preheat oven to 160•. Put dates in pan with 1cm water, cook until soft (about 5 mins). Put to one side.
  2. Peel apples and chop both the apples and rhubarb into smallish cubes. Add a tiny bit of water just coving the bottom of a pan and add the apple and rhubarb, steam for about 5 minutes, until soft but not mush.
  3. Mix in the raisins, cinnamon and date paste. Transfer fruit mixture into an oven proof dish.
  4. To make the crumble topping blend the dates, almonds and oats together in blender until fine crumbs form. In bowl mix in the oat mix with melted coconut oil, maple syrup and vegan butter until crumbly.
  5. Sprinkle the crumble over the fruit mix with your fingers and bake in the oven for half an hour, or until golden.
  6. Grab a spoon, pull up a chair, place the crumble in front of you, and prepare yourself to want to devour the whole lot 🐷
https://lydiaslittlekitchen.co.uk/

Chocolate, Hazelnut mousse Tarts

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Chocolate Hazelnut Mousse Tarts
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
For the base
  1. 2 tbsp hazelnuts
  2. 2 tbsp almonds
  3. 1/2 tbsp desiccated coconut
  4. 2 heaped tsp raw cacao powder
  5. 1 tbsp
Chocolate mousse
  1. 1/3 avocado
  2. 6 pitted dates
  3. 1/2 tsp vanilla extract
  4. 2 heaped tsp raw cacao powder
  5. 1 tsp coconut oil, melted
  6. 5 hazelnuts
  7. 1 tbsp water/rice milk
Raw chocolate layer
  1. 2 tsp agave nectar
  2. 2 tsp melted coconut oil
  3. 2 tsp cacao powder
Instructions
  1. To make the crust blend the ingredients together until they turn into crumbs and stick together
  2. Press into the bottom of egg poacher rings and up the sides too.
  3. To make the mousse process all ingredients until smooth and spread on top of tart crusts leaving just enough room for the chocolate topping. Put in fridge for half an hour.
  4. Mix chocolate topping ingredients in a bowl until combined and smooth. Spread on top of mousse layer and pop back in the fridge until set. Top with chopped hazelnuts ☺️
Notes
  1. I used egg poachers to shape mine, but you can make them in ramekins or use cookie cutters!
https://lydiaslittlekitchen.co.uk/

Walnut and Raisin Flapjacks

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Walnut and Raisin Flapjacks
These are best eaten fresh out of the oven or on the same day.
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Ingredients
  1. 2 tsp grated ginger
  2. 2 cups apple puree
  3. 1/2 cup raisins
  4. 3 1/2 cups oats (gf)
  5. 3/4 cup dates, chopped
  6. 1/2 cup apple juice
  7. 2 tsp molasses
  8. 1 cup walnuts, chopped
Instructions
  1. Blend 1/2 cup dates with the apple puree until smooth. Add the oats, into a mixing bowl and add the apple puree date mix and stir until combined.
  2. Add the ginger, apple juice and molasses and mix together.
  3. Next add the raisins, chopped walnuts and the rest of the dates. Stir until all combined. Place into a baking tray and push down until flat.
  4. Bake in the oven at 170•C for 20-30 minutes or until brown.
https://lydiaslittlekitchen.co.uk/

Lemon Pancakes

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These pancakes are the perfect way to start a morning. It is my weekend special treat to myself!

Have a go yourself and let me know what you think in the comments.

 

Lemon Pancakes
Serves 5
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 1 1/2 cups almond milk
  2. 1 cup gf four ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. Zest and juice of 1 lemon
  4. 1/2 tsp vanilla extract ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. 2-3 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. 3 tsp olive oil
  7. 2 tsp maple syrup (optional)
  8. sprinkle of cinnamon
Instructions
  1. Add your dry ingredients to a bowl. Gently whisk in all the wet ingredients until smooth.
  2. Heat up a pan with a little oil and pour in a ladle of batter, spreading it around the pan. Cook the pancakes on a low heat until brown. Flip and cook on the other side until also golden brown.
  3. Serve with fresh fruit
https://lydiaslittlekitchen.co.uk/

Banana Protein Pancakes

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Banana Protein Pancakes
Serves 14
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. •2 ripe bananas ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1/4 cup hemp protein powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1 cup almond milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •3/4 cup gluten free flour ⠀
Instructions
  1. Heat up a small amount of coconut oil in a pan.
  2. Whizz everything together in a blender and ladle the mixture into the hot frying pan.
  3. Cook for 2-3 minutes and flip so its cooked on both sides. Serve with maple syrup and berries!
https://lydiaslittlekitchen.co.uk/

Raw Snickers Bars

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Raw Snickers Bars
Serves 8
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Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
For the base
  1. •1 cup gf oats
  2. •1/2 tsp vanilla extract
  3. •8 medjool dates, pitted
  4. •2-3 tbsp water
Banana caramel centre
  1. •12 medjool dates, pitted
  2. •1 small, ripe banana
  3. •1 tbsp agave nectar
  4. •1 tsp vanilla extract
  5. •2 tbsp water
  6. •2 tbsp chia seeds
Chocolate Coating
  1. •3 tbsp cacao/cocoa powder
  2. •2 tbsp melted coconut oil
  3. •2 tbsp agave nectar
Instructions
  1. Line a 6" tin with grease proof paper. In a processor, blend oats until you have a flour. Add vanilla and dates until dates have been chopped up. Add water until the mixture resembles a dough.
  2. Press mixture into base of tin and place in freezer. In the same food processor, combine all ingredients for the caramel layer. Process until smooth, and spread across the base evenly. Place in freezer for at least 3 hours.
  3. To make the chocolate layer, add the cocoa into a bowl and add oil and agave. Gently stirring until it is completely smooth and blended. Pour over caramel layer and return to freezer for another hour. Cut into bite sized pieces and enjoy ☺️ keep in fridge or freezer!
https://lydiaslittlekitchen.co.uk/

Blackberry and Apple Crumble

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Blackberry and Apple Crumble
Serves 6
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
For the topping
  1. •1 1/2 cups of organic oats ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 cup crushed almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1 tsp molasses ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •2 tbsp coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •2 tsp cinnamon powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the fruit layer
  1. •3 cups blackberries ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •4 red apples ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1 tsp molasses ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1 tsp cinnamon
Instructions
  1. Mix oats and almonds together in a bowl. On the hob melt the coconut oil, molasses and add cinnamon. Pour the melted mixture over the dry mixture until everything is covered. Leave to one side.
  2. Chop the apples into small sections, removing the core. Add to a saucepan with enough water in just to cover the bottom. Add the blackberries, molasses and cinnamon. Cover with lid and wait about 15 minutes for the fruit to soften.
  3. Pour the fruit mixture into a cooking dish and layer the oat mixture evenly on top. Pop in the oven for about 20 mins, or until top is golden brown. Cook at 175•C.
https://lydiaslittlekitchen.co.uk/

Banana and Ginger Muffins

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Banana and Ginger Muffins
Serves 12
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1 cup coconut flour (120g)
  2. 2 tbsp ground flaxseeds (50g)
  3. 1 tsp vanilla extract
  4. 1 tsp gf baking powder
  5. 1 tsp ground cinnamon
  6. 1/2 cup desiccated coconut
  7. 2 tsp honey
  8. 3-4 ripe bananas, small
  9. 3 eggs
  10. 2 tbsp melted coconut oil
  11. Small chunk of fresh ginger, finely chopped
  12. 1/3 cup coconut milk
  13. 1 tbsp lemon juice
  14. 1/3 cup chopped walnuts
Instructions
  1. Preheat oven to 175•. Whisk together all the wet ingredients, including the banana.
  2. Mix all the dry ingredients in a bowl and slowly add the wet mixture in, stirring well.
  3. When all combined, fold in the walnuts. The mixture should be a moist batter.
  4. Spoon into a greased cupcake tray and bake for approximately 40mins, checking every 10-15 minutes
https://lydiaslittlekitchen.co.uk/