No Bake Cookies

Anyone else hot up in here? Ok, ok, so I know that the weather we’ve been experiencing is called summer – I did grow up in California after all! But after living in Bristol, this sudden heat is all so sudden! I’ve not really baked anything lately because I don’t want to heat up my home any more than I need to. Most homes here don’t have that precious central air conditioning, so we kinda have to rely on harbour side breezes. However, I wanted something sweet to enjoy while watching football and I have to clear out my cupboards. Hence, no bake cookies… aka I’ve got coconut flour and golden syrup that needs to be used up. Here is what you’ll need:

  • 2 1/4 cups coarse coconut flour
  • 3/4 cup almond flour
  • 1/2 cup cranberries
  • 2/3 cup golden syrup
  • 1/4 cup almond milk
  • 1 teaspoon almond extract

Step one, pour all ingredients into a bowl! Great recipe right? I did make my own almond flour with raw almonds I got from the Zero Green shop in Bristol, and added some organic cranberries I got there as well. And if you’re looking for a coarse coconut flour, I got this one at Southville Deli ages ago, but I’ve also seen the same brand at Sainsbury’s.

Next, mix it up! If you find the dough is still a bit dry, you can add a bit more syrup or almond milk to bind it together.

Once the dough is a bit sticky, roll into cookie like shapes and place on a plate.

Pop into the freezer for about 30-45 minutes to set.

And there you go, No Bake Cookies, made unique by whatever you’ve got in your kitchen. There are a lot of ways to personalise these as you see fit. You can add nuts and/or chocolate chips. And you can substitute honey or maple syrup for the golden syrup. Or drizzle caramel or chocolate on top. Oh go ahead, just dip them in the chocolate! And the best part is that you don’t have to power up the oven! Make these ahead of time for a cool summer treat, or to bring to a World Cup get together. Stay cool Bristol, thanks for reading and Happy Eating!

Almond Crackers

Summer is finally here! Although we have the occasional rain shower, the weather has been absolutely lovely. So even though it’s been warm, I decided to power up the oven and make some homemade crackers featuring some almonds and rosemary I got from Zero Green on North Street in Bedminster. Here is what you’ll need:

  • 1 egg
  • 1 cup (105 g) almond flour
  • 3/4 (110 g) cup plain flour
  • 1 tablespoon rosemary
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons olive oil

First, I made some fresh almond flour. Simply put some almonds into a blender (I have a Ninja) and pulse it up!

Pulse until it turns into almond flour, as seen above.

Now for the crackers… you’ll begin by beating the egg really well. This will be one of the main binding ingredients.

Then add all the other ingredients to the beaten egg. Mix very well. Once it’s nearly combined, use your hands to press it together.

Once you’ve got the dough together, roll it out to a few millimeters thick. These are hearty crackers, so I find they end up being thicker and denser than your typical boxed cracker.

Once it’s rolled out, you can cut into squares or use cookie cutters to make them look fancy.

Place them evenly on a nonstick tray or line with baking paper, and bake for 10 minutes at 350 F / 180 C.

And there you have it, Almond Flour Crackers! These are flavorful, savory, and the perfect addition to any garden party. They are lovely with dip or cheese, but just as enjoyable on their own. I originally found this recipe on the California Almonds website, which called for all almond flour which is a great gluten free option. However, I found it to be a bit grainy, hence the addition of plain flour. However you decide to make them, give these a try, you won’t be disappointed!

Peanut Butter Chocolate Brownies

So, I still have Easter chocolate left! Although I love baking I don’t tend to be eating as much sweets as I’ve been getting older. Therefore, I turned my last (dark) chocolate egg into brownies. They don’t contain any dairy or refined flour. Here is what you’ll need:

  • 3 eggs, room temperature
  • 1 teaspoon vanilla
  • ~2 cups (260 g) dark chocolate
  • 1/4 cup peanut butter, and 2 tablespoons to drizzle
  • 1 1/3 (120 g) cup almond flour
  • 2/3 (50 g) cup coconut flour

If you have a double boiler, use that to melt the chocolate. Otherwise, like me, use a saucepan that is wider than a small pot of simmering water beneath.

While the chocolate is beginning to melt, beat the eggs and vanilla very well.

You can also use this time to measure out the almond and coconut flour.

Once the chocolate is melted, take it off the heat source and stir in 1/4 cup of peanut butter.

Now, you’ll add the warm chocolate to the eggs, mixing well. Make sure the chocolate isn’t too hot so the eggs don’t cook up.

Next, you’ll add both flours, making sure it is all incorporated and absorbed by the chocolate mixture.

The mixture will be very thick by now. Go ahead and press it into a square baking tin, or anything you have. Mine was rectangular, so the brownies will be a bit thinner.

At this point, go ahead and drizzle some extra peanut butter on top.

Heat your oven to 180 C / 350 F and bake for 20 minutes. It will rise a bit, but it should be done when you notice a bit of cracking on top.

And there you have it! Peanut Butter Brownies that are dairy free and free from refined flour! These are very rich and decadent, making it the perfect companion for a cup of coffee. They are also a great post run treat! And as I’ve been training for the Bristol 10 k in two weeks time, these went down nicely. Give these a try and savour them as summer approaches. Thanks for reading and Happy Eating!

Chocolate Orange Cake

So, I still have Easter chocolate and I simply can’t eat anymore… on its own, that is. In times like this, baking a cake that incorporates it somehow is the solution to my problem. Since I received a chocolate orange egg, complete with 2 sharing bars, a chocolate orange cake just makes sense. Here is what you’ll need:

  • 2 oranges
  • 2 tablespoons coconut oil
  • 6 eggs, room temperature
  • 1/2 cup (125 g) powdered sugar
  • 1 teaspoon almond essence
  • 2 cups (250 g) almond flour
  • 1 teaspoon baking powder

Before you get started, this cake will take some time. So if you have the time, let’s get started! First, rinse and clean two oranges and place in a saucepan of water. Bring to a boil for about 5 minutes, then simmer on low for 2 hours. Take off the heat and let the oranges cool.

While the oranges are cooling down, beat the eggs, then add the sugar and almond essence.

Once the oranges are cooked, blend completely until a smooth orange paste is produced. You may want to cut off the ends which can sometimes be bitter.

To the smooth orange mixture, add the coconut oil, which should melt if the mixture is slightly warm.

Add the orange mixture to the bowl and whisk very well.

Add the almond flour and baking powder. Mix this very well until a smooth batter is produced.

Line or grease a baking tray and pour the batter in. Let it sit for a few minutes so it can settle and even out.

Heat your oven to 180 C / 350 F and bake for approximately one hour.

I broke up the chocolate from the sharing bar and melted it. The idea was to drizzle it over the top. But as in life, things don’t always work out as you planned.

What I didn’t realize, was that there are crunchy bits in the sharing bar which affected melting the chocolate into a smooth drizzle. In the end, I just spread it over the top.

And there you have it, Chocolate Orange Cake! As it didn’t look as nice with chunky chocolate spread over the top, I topped it with sliced almonds and a dusting of powdered sugar. Either way, it tastes fabulous and is a great treat to welcome in the warmer weather! It’s moist, sweet, and bursting with citrus flavour! The only downside is that it took just over 4 hours: 2 to cook the oranges, 1 hour to let them cool, 1 hour to bake and at least 30 minutes of prep before and after it’s time in the oven. But seriously, it’s well worth it! Sometimes good things just take time, and this cake is a great thing! So, as you’re enjoying the warmer weather, give this cake a try! Thanks for reading and Happy Eating!

Apple Cider Caramel Cake

I know I’ve been a bit lax on the posts lately… I blame that on the cold and snow. So I decided to make a cake for Easter this past weekend using some cider I bought at The Cider Shop here in Bristol. It’s a bit time intensive, but well worth it in the end. Here is what you’ll need:

  • 2 cups almond flour
  • 3/4 cup coconut flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/2 teaspoon baking powder
  • 1 mashed banana
  • 4 eggs
  • 1/4 cup any kind of milk (I used almond)
  • 1/4 cup melted coconut oil
  • 1 teaspoon almond essence

In a large bowl, combine your dry ingredients- almond flour, coconut flour, sugar, salt, and baking powder.

In a separate bowl, mash a ripe banana very well, until it becomes paste like.

In the wet ingredients bowl, add 4 beaten eggs, the almond milk, melted coconut oil and almond essence.

Combine the wet and dry ingredients, mixing very well. Go ahead and pour the batter into a lined round baking tin and bake for 35 minutes at 350 F /180 C.

Once baked, take the cake out of the tin and while it is cooling, you can make the caramel topping. Here is what you’ll need:

  • 1 cup of sweet apple cider
  • 1/3 cup brown sugar
  • 1/4 cup salted butter
  • Sliced almonds to top cake at the end

I picked up a bottle of Woodredding medium sweet cider at The Cider Shop while I was exploring the Wapping Wharf cargo shops the other week. This was lightly sparkling and not too dry, so very enjoyable to drink on its own. It’s also a sweet variety which is great to reduce when baking.

On a medium high heat, combine the butter, cider, and sugar. Melt everything down and stir, stir, stir. You really want to make sure to keep an eye on it, constantly stirring at this heat, and having the patience not to raise the temperature too much.

As the liquid and alcohol evaporate away, the mixture will thicken. I cooked it a little too long, but next time, I will stick to 20 minutes then reduce the heat for another 5 – 10.

Let the caramel cool only slightly, then pour over the cake, smoothing it evenly over the surface.

I was aiming for a caramel that wasn’t as thick so it would drip down the sides, but, you can’t have it all, eh? Top with sliced almonds and eat vigorously.

And there you have it, Apple Cider Caramel Cake! It may take some time to make, but is sooo worth it in the end! And although my kitchen smells like a pub from the evaporated cider alcohol, my tummy is very satisfied.

This is a great treat to make for garden parties or just to enjoy on your own as the weather gets warmer. It’s also a great way to showcase some of the wonderful cider the West Country has to offer. Pick your favourite sweet cider and have a go! Hope you all had a relaxing long weekend, and fear not, Spring is (probably) on the way! Thanks for reading and Happy Eating!

Almond Crepes

I decided to try something new as the snow has forced me to get creative. So, I decided to make some almond flour crepes. It’s a great option for my gluten free friends, but I do think I’ll have to perfect it a bit more. Anyhow, here is what I ended up with, here is what you’ll need:

  • 4 eggs, beaten
  • 1/3 cup almond flour
  • 1 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • Almond butter & sliced almonds to fill

First, beat all 4 eggs very well.

Next, add the almond flour and essence.

You’ll then add the cinnamon and ginger.

Using a ladle, pour a scoop of batter onto a hot greased pan.

Move the pan around to ensure an even coating making a round crepe. Cook for about 2-3 minutes on each side.

Once cooked, spread almond butter onto the crepe.

Then sprinkle sliced almonds on top of that. Fold over and voila!

And there you go, almond crepes. I have to be honest here, they turned out ok. The texture was great and they were quick and easy to cook. But for me, they tasted a bit too eggy. These may be a better recipe for a savoury crepe. But I ended up adding a lot of maple syrup for more sweetness. I think I’ll have to perfect these a bit more by adding some rice flour, sugar, and more cinnamon. But still, very filling and a great option for gluten free or carb free friends. Try it out and let me know what you think. Thanks for read and Happy Eating!

Grain Free Mince Pie Thumbprint Cookies

It was a lovely weekend here in Bristol. And even though today gave us a bit of drizzle, it’s perfect weather for more Christmas baking. Today’s recipe is a great way to enjoy the flavour of a mince pie, but in cookie form. It is also a great option if you’re looking for a grain free, dairy free, AND egg free dessert. Here is what you’ll need:

  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 2 cups ground almonds
  • 1/4 teaspoon salt
  • Your choice of mince pie filling

First, melt the coconut oil and add it to the honey and vanilla.

On a side note, I picked up this lovely orange blossom honey at the Bristol Christmas market from Nature’s Pantry. Their stall was located near the M&S entrance. There was a lovely selection of honey and candied fruit. I may even go back this week for more!

Next add the salt and ground almonds. Mix well until the liquid is fully incorporated.

Since the dough uses ground almonds, it is very crumbly. You will have to shape it carefully to make sure there is a good indentation in the middle. I made these quite large, but you can make them smaller if you’d like.

You will then put a heaping tablespoon of mince pie filling into the middle of each cookie.

Heat the oven to 350 F / 180 C and bake for 10-12 minutes, depending on how brown you’d like them to be. I left them in for 13 with my oven, but I think I’ll try for 11 next time.

And there you have it, Mince Pie Thumbprint Cookies that are grain free, dairy free, and egg free!

This recipe is really simple and yields a chewy, yet satisfying treat. You can easily make it vegan by using maple syrup instead of honey and by using a vegan certified mince pie filling. These also are very lovely with jam in the middle if you don’t happen to have any mince pie filling. And if you haven’t started already, get to baking! Thanks for reading and Happy Eating!

Upsidedown Spiced Apple Cake – no flour!

Fall is here! I love walking along the harborside amongst the changing colours of the leaves. It’s also a reminder that winter is not far behind, so I definitely enjoy taking advantage of these afternoon strolls before the weather becomes truly cold. The only thing to make this better is an upside down apple cake with lots of spice! Here is what you’ll need:


For the bottom on the pan:

  • 1 tablespoon butter
  • 1 tablespoon brown sugar

For the apples:

  • 3 apples (I used Granny Smith)
  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla

For the batter:

  • 1/2 cup (100 g) butter
  • 4 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice or allspice
  • 1 teaspoon vanilla
  • 4 eggs, beaten
  • 2 cups (200 g) almond flour


First, line your baking tin with paper. In a small bowl, cream together the tablespoons of butter and sugar, then spread it on the bottom of the tin.


Next, peel and chop the apples into chunks.


You will then add the brown sugar, lemon juice, vanilla, and cinnamon. Mix well, ensuring the apples are coated well.



Pour the chopped apples into the pan, spreading them out so the bottom is lined with them as much as possible.


For the batter, soften the butter and cream with the regular sugar.


You will then add the cinnamon, pumpkin pie spice (or all spice), and vanilla.


Mix well until smooth, as seen above.


You will then add the almond flour and eggs, mixing very well. I would suggest using a mixer or a whisk to get all the lumps out. Then pour the mixture over the apples (which I forgot to take a photo of) and place it in the oven at 350 F / 180 C for 25 minutes.


And there you go, Upsidedown Spiced Apple Cake. It tasted just like autumn, but for some reason it didn’t rise much. I may try some baking powder next time. Anyway, it kind of reminded me of a steamed pudding, so I think in the end it still ended up a nice treat. Hope you had a nice weekend, thanks for reading, and Happy Eating!

Peach Tarts


Summer is slowly coming to an end, but I’m not ready to slow down just yet! We’ve got a bank holiday weekend coming up, and since I’ll be at Reading, I figured I better pump myself full of nutrients to even out the gluttony a three day weekend usually brings. And since peaches are still abundant, I decided to make dairy free, grain free, peach tarts! Here is what you’ll need:

1 1/2 cup course coconut flour or desiccated coconut

  • 1 cup almond flour / ground almonds
  • 2 tablespoons fine coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil
  • 2 eggs
  • 4 tablespoons honey
  • 1 teaspoon vanilla
  • 4-5 peaches
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut oil (for the topping)*

**UPDATE: I would not recommend adding extra coconut oil on the topping. I think sprinkling brown sugar over the top would be just fine. The finished product tasted good, but the oil seeped into the crust too much. If you like coconut oil, have at it as it still tasted really nice, but I’m not sure the extra oil would suit everyone. Perhaps instead of 1/4 cup, maybe 1 tablespoon would be better.


First combine the dry ingredients which consists of both coconut flours, almond flour, and cinnamon. Set aside.


You will then combine the wet ingredients consisting of the coconut oil, eggs, vanilla, and honey. I used Woody’s honey which is a great product made in Bristol. I purchased it at Southville Deli in Bedminster, and I’ve also found it at the Tabacco Factory Sunday market on occasion. This honey comes to us from Sea Mills which is nestled west of the city center, on the banks on the Avon. There is a great pub there called Lamplighters; check it out if you’re in the area.


Add the wet ingredients to the dry bowl, and mix well, using your hands if necessary.


After the pastry has come together, put it in the fridge to chill. Now it’s time for the peaches!


You will then peel and slice 4-5 peaches. I used 4 peaches in today’s recipe, but I do think 5 would have been better.


Next, comes the topping. Thoroughly combine 1/4 cup coconut oil and 1/2 cup packed brown sugar. If you would like to make this a “paleo” desert, you can omit this topping and glaze the finished product with honey.


Take the dough out of the fridge and split in half. Grease your tins and press the pastry until it takes the shape of the pan. You can try rolling it, but this type of flour can be a bit crumbly.


I decided to pre bake the pastry as the peaches are very juicy and no one likes a soggy bottom. I placed them in the oven for 10 minutes at 180 C / 350 F.


Take the pans out of the oven a let them cool for about 5 minutes. Then, arrange the peaches as you like in each tin, followed by a sprinkling of the brown sugar topping. You can also chop up the peaches instead of slicing, and heap them in.


At the same temperature, place the tarts in the oven for another 10-15 minutes, or until the peaches are cooked. I suggest placing them on the bottom rack (which I didn’t do in the pic) to avoid the crust from browning too much.


And there you have it folks, summertime Peach Tarts! These will be a hit at a bank holiday gathering or to eat amongst your household while enjoying the fading light of summer. These tarts are a great option for anyone who can’t have dairy or refined flour. And as mentioned earlier, it can easily be made paleo. I really hope you get a chance to taste these while peaches are still plentiful on the grocery shelves. I got my peaches at Aldi (UK) this week as they are on offer for 45p for a 4-pack. I believe the offer is good until next week.

Anyhow, enjoy your bank holiday weekend, and if you don’t have any plans, make some Peach Tarts! The one suggestion I would make is to use baking paper to line the tins which will make them easier to get out. Until next time, thanks for reading and Happy Eating!