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Healthy Fruit and Nut bars

Healthy Fruit and Nut bars by Angie Wilkes

Homemade version of Nak'd bars. Easy to make, very versatile. If you love the taste of Nak’d bars, but you’re not so keen on the price, try making your own – you won’t believe how easy these are to make. This is the basic recipe for the bars, but you can add whatever flavourings you want. I’ve used vanilla, but I suggest…

1 vote
2576 views
Easy Classic Pickled Eggs Recipe

Easy Classic Pickled Eggs Recipe by Homemade & Yummy

A true pub favourite, this Easy Classic Pickled Eggs Recipe is done my way. So many variations competing for "the best" tasting egg.

1 vote
8200 views
cranberry biscuit

cranberry biscuit by wawafish

i made cranberry biscuit with very simple recipe. all beginner can do it!Actually with the strong taste of butter, it tastes like shortbread~

1 vote
2466 views
Banana and chocolate muffins

Banana and chocolate muffins by Lemon Squeezy

A mood-lifting treat!

1 vote
2457 views
Aromatic soda bread mini loaves

Aromatic soda bread mini loaves by Lemon Squeezy

Scrumptious soda bread rolls flavoured with a mix of fresh herbs.

1 vote
2087 views
Chocolate Hazelnut Fudge Pudding

Chocolate Hazelnut Fudge Pudding by Gouri Haldar

Imagine, sweet chocolaty fudge melting down in the mouth, one bite, you get a rich flavour of coffee and chocolate, second bite, you get a nutty crunch of almonds and hazelnuts and third the droplets of the golden syrup just stick to your mouth. Yummy na…J I got the same feeling when I tried out this recipe of vegan chocolate cake.…

1 vote
2716 views
Wholegrain Berry Cake

Wholegrain Berry Cake by Hungry Jenny

This is a healthier option that still tastes as moist and sweet as the high-sugar, bad fats cake you get. This is low in sugar, butter-free and uses wholegrain flour. Lovely with a cup of tea and light enough as a lovely breakfast cake ;-) For an 8" round tin (8 slices)

1 vote
1104 views
Mini Apple and Cinnamon Muffins

Mini Apple and Cinnamon Muffins by Hungry Jenny

I'll be honest, I planned this recipe out to fill a 24-hole mini muffin tray but the mixture turned out to be enough for 36! These make great little breakfast bites and can be frozen.

1 vote
2566 views
Butter Free Raspberry and Almond Cake

Butter Free Raspberry and Almond Cake by Hungry Jenny

I used Michael Ruhlman's Ratio book to create this cake from scratch..and it worked! See my blog entry about this if you're interested to hear how I put this together - otherwise simply enjoy this raspberry and almond cake :)

1 vote
4234 views
Jammy Oat Rolls

Jammy Oat Rolls by Hungry Jenny

A fun alternative to your bog standard cinnamon roll - experiment with your favourite flavour of jam and berries to match. This recipe cuts into 12 rolls - or 9 if you want them to be a bit bigger!

1 vote
2132 views
Chocolate Almond Creme Fraiche Cake

Chocolate Almond Creme Fraiche Cake by Hungry Jenny

Creme fraiche makes a good substitute for butter in chocolate cake. This was made in a 7" sandwich tin and cuts into 8 slices

2 votes
2654 views
Peanut Butter Berry Cake (dairy free)

Peanut Butter Berry Cake (dairy free) by Hungry Jenny

I love peanut butter cakes, and berry-based cakes, so decided to marry the two together and this was the resulting cake! The peanuts on top was a last minute decision, and I wasn't sure if it'd work, since I only had salted ones to hand - turns out that the saltiness against the sweet berries actually works really well! This…

2 votes
2445 views
Cranberry and Nutmeg Breakfast Muffins

Cranberry and Nutmeg Breakfast Muffins by Hungry Jenny

These dairy free muffins are hearty enough to fill you up at breakfast, but light enough not to weigh you down at the same time! You can use either fresh or dried cranberries. Makes 12 muffins

2 votes
1616 views
Guilt free Lemon Oat Cookies

Guilt free Lemon Oat Cookies by Hungry Jenny

These are butter, sugar and flour free so you can eat them without feeling guilty! Makes 10-12 cookies (2")

2 votes
3993 views
Butter Free Raspberry Polenta Cake

Butter Free Raspberry Polenta Cake by Hungry Jenny

The quantity of polenta used is small, but is enough to work in that slightly gritty texture expected from a polenta cake. I also baked it in a shallower tin which results in a crunchy cased cake that is still soft and moist on the inside.

2 votes
1905 views