Chocolate Strawberry Muffins | 292 cal

Fancy a sweet treat? These little gems might not be the healthiest of treats but they taste really good (even if I do say so myself) and are both gluten and dairy free! The mixture makes 12 moist muffins to share with friends and family – if you’re feeling extra extravagant why not serve them warm with a chocolate sauce for a real treat.

You will need

Muffin tin
Muffin cases

For the muffins

300g gluten-free flour
50g cocoa powder
1/2 tsp xanthan gum
1 tsp gluten free bicarbonate soda
1/2 tsp salt
300g granulated sugar
375ml unsweetened almond milk
125ml olive oil
100g strawberries
1 tsp vanilla extract

For the sauce

3 tbsp coconut oil
3 tbsp cocoa powder
3 tbsp honey
50g unsweetened almond milk

Chocolate Muffins

Method

  1. Preheat the oven to 180 degrees
  2. Sift flour, cocoa, xanthan gum, bicarbonate soda and sugar into a large bowl
  3. Chop and partially mash the strawberries
  4. Add milk, oil, vanilla extract and mashed strawberries to a pan over a medium heat and whisk until combined
  5. Mix wet and dry ingredients together thoroughly and distribute into muffin cases
  6. Bake for 20-25  or until skewer comes out clean and cool on a wire rack

What are your favourite baking treats?

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490cal Pancake Recipe

While I’m trying to eat healthily I’m also realistic enough to know that sometimes you just need to eat something that feels a little bit naughty, so I decided to make myself some morning pancakes that only cost me 490 calories including toppings! If you’re like me and have a bit of a sweet tooth or enjoy breakfasting in swanky cafes (there are a lot in York) then this is the perfect treat without all the usual excessive calories.

Ingredients

  • 150ml unsweetened almond milk
  • Egg replacer for 1 egg
  • 50g plain gluten-free flour

Toppings

  • 30g clear honey
  • 1 banana
  • 100g frozen berries

Add the sifted flour, almond milk and egg to a measuring jug and whisk until smooth. Heat a small frying pan and cook each side for several minutes. After plating each pancake (it should make 3) drizzle a little honey on top. Keep the pan on the heat and add the sliced banana and frozen berries. Keep on the heat for a several minutes until the frozen berries begin to thaw and a lose berry jus is formed. Add to the top of the pancakes and enjoy.

What’s your favourite breakfast recipe?

Slingsby Gin and Tonic Cake

Despite it only being November I definitely in Christmas mode when it comes to my food. Deep filled mince pies and boxes of heroes have already been floating around the office which has incited a cake craving. Which is why I have finally given in and decided to attempt my own gin and tonic cake.
As a gin lover I am a member of The Craft Gin Club and recieve a new bottle of gin every month along with a small magazine full of titbits and cocktail recipes. So I’ve decided to put November’s tipple to the test using Harrogate’s Slingsby Artisan Gin in my cake experiment.
Following other gin and tonic cake recipes I’ve tweaked things a little bit to suit my tastes…

Ingredients

egg replacer for 4 eggs
same amount of caster sugar
same amount of dairy free butter
same amount of gluten-free self raising flour
4 tbsp lemon juice
2 tbsp elderflower tonic
5 large shots of Slingsby Gin

Method

  1. Pre-heat the oven to 180 degrees and line a 1kg loaf tin with baking paper
  2. Add the butter, and sugar to a bowl and cream until smooth. Add in the eggs and whisk.
  3. Then add in 2 tbsp of lemon juice and fold in the flour mixing until smooth
  4. Add 3 large shots of Slingsby Gin (as I don’t have a proper spirit measure I used a tall shot glass)
  5. Mix until a smooth batter is created and pour into the loaf tin
  6. Pop the cake in the oven for 45minutes to an hour and create the drizzle
  7. Once the cake is cooked (you can probe the middle with a knife and it come out clean) take it out and place over a wire rack to cool.

Topping

  1. Add sugar, 2tbsp of lemon juice, 2 tbsp of elderflower tonic and a further 2 shots of gin to a bowl
  2. Mix until the sugar is dissolved and you have a thick liquid to pour over the cool cake
  3. Drizzle over the cool cake and leave to set.
There you have it, one delicious and definitely alcoholic gin and tonic cake – enjoy!