sugar free


Rhubarb Crumble

Level | Medium



6 cups chopped fresh rhubarb

100g medjool dates

6 tbsps water



1 ½ cups ground almonds

1 ½ cups gluten free oats

½ cup pumpkin seeds and sunflower seeds (any seeds that you have in the cupboard are nice)

1 cup desiccated coconut

1 cup coconut flour

¾ cup coconut oil (you may need more depending on the mix)

½ cup almond flakes (optional)



Ginger Crunch

Level | Easy




1 cup ground almonds

3/4 cup gluten free rolled oats

1/4 cup cashews, almonds or walnuts chopped (the added crunch is delicious so I highly recommend!)

1 1/2 tsp ground ginger

1/8 tsp gluten free baking soda

3 tbsp coconut oil

3 tbsp maple syrup



1/2 cup (tightly packed) dates, covered and soaked in boiled water for 2+ hours (can leave overnight) then drained

1 tbsp coconut oil

2 tsp ground ginger



Chickpea flour banana bread (gluten-free)

Level | Medium



2 large extra ripe bananas (225 gms)

¾ cup 0% fat plain Greek yogurt OR almond milk (for a dairy free option)

1 egg

½ cup coconut sugar

1½ tsp vanilla extract

⅓ cup coconut oil, melted and cooled

1½ cups chickpea (gram) flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

Pinch of sea salt

⅓ cup dark chocolate chips (optional)

¼ cup chopped walnuts (optional)



Maple pecan date cake

Level | Easy



170g dates (soaked in water for a couple of hours, then drained)

200g ground almonds

4 tbsp maple syrup

5 eggs

1 tsp pure vanilla extract

1 tsp gluten free baking soda

1 tsp ground ginger

1 tsp cinnamon

For the topping

100g pecan nuts, roughly chopped

2 tbsp maple syrup



Sweet potato and kale bake

Level | Medium



1 cup buckwheat flour

½ cup coconut flour

100g ground almonds

1 tsp sea salt  

1/2 tsp black pepper

½ tsp gluten free baking soda

1 cup kale (remove stalks and chop roughly)

2 tbsps parsley (finely chopped)

3 eggs (lightly beaten)

½ cup coconut oil

½ cup coconut yoghurt

1 cup sweet potato (steamed and pureed)


Sweet potato and quinoa fritters

Level | Easy



3 medium sweet potatoes (steamed and pureed)

2 cups Quinoa (cooked)

2 Eggs

½ cup buckwheat flour

1 tbspn corn flour

1 teaspoon fresh ground black pepper 

1 teaspoon Himalayan salt

4-6 tablespoons coconut oil (to pan fry them)



Chocco-coco energy balls

Level | Easy


  • ½ cup almonds
  • large handful of medjool dates, pitted and roughly chopped
  • ⅓ cup shredded unsweetened coconut (plus ¼ cup for rolling)
  • 1 tablespoon coconut oil
  • 1½ tablespoons cocoa powder
  • pinch of salt
  • 1 tablespoon water 



Seed crackers

Level | Medium



2 x 275g packets of mixed seeds (pumpkin, sunflower and sesame)

1/4 cup of chia seeds


pinch of himalayan sea salt

oregano or chilli flakes for taste


1. Place mixed seeds in to a large bowl and cover with cold water and soak overnight. 

2. In the morning, using a sieve, drain off any excess water.

3. Add chia seeds and salt to the bowl and any ingredients for taste, such as oregano or chilli flakes. 

4. Combine well. 

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