Soft cocoa and orange cookies Vg



Makes 12 cookies


200g plain flour

100g demerara/brown sugar

75ml oil (I used Rape seed oil)

1 medium ripe banana mashed

2 very heaped tbs cocoa powder

1/2 tsp bicarbonate of soda

1/4 salt

1 medium size orange zest grated

1 tbs fresh orange juice
  1. Whisk together the sugar and oil
  2. Add the mashed banana
  3. Add the orange zest and juice
  4. Mix well
  5. Add all of the dry ingredients
  6. Use hands here (the cookie dough should be wet) and roll into balls
  7. place the balls on a greaseproof-paper lined tray and press down to make even sized cookies

Oven at 180c and bake for 9 minutes (or there abouts!)




Very moist lemon, polenta loaf

This went down extremely well at class

I didn’t use gluten free bicarbonate soda but if you are making this gf then do change it


185g caster sugar

165g butter and 1 tbs coconut oil soft

3 eggs

150g ground almonds

130g polenta fine-medium ground

2 lemons zest

1/4 tsp bicarbonate of soda

2 lemons juice

140g icing sugar
  1. Cream the butter, coconut oil and sugar together
  2. In a separate bowl mix all the dry ingredients: almond flour, polenta, bi carb.
  3. Add this mixture a bit at a time to the sugar/butter and crack in 1 egg
  4. Slowly incorporate the dry mix and the other 2 eggs to the butter/sugar
  5. Once all is mixed thoroughly together, stir in the lemon zest
  6. Spoon this into a lined and greased loaf tin

Bake for 35 minutes! 160c in a fan assisted oven

Turn out onto a rack to cool but while still cool do this next bit:

For the sugary syrup

  1. Using a stick/small thin instrument poke holes into the loaf
  2. Heat up the icing sugar and the lemon juice so that they dissolve in together
  3. Pour this gorgeousness on top of the cake
  4. Allow to completely cool before eating if you can!

Banoffee Flapjack

Class 1 of Pregnancy Classes and I thought I should start as I mean To Go On in the sense that I want to create healthy snacks for my Pregnant mamas: variations of cakes but omitting maybe an egg… or being Gluten free one week or using alternatives to white sugar and veganising things. I decided on Flapjack but using date syrup instead of all that Golden Syrup.  NAHHHH.
It didn’t happen
(The Flapjack was delicious BTW)


200g rolled oats
100g butter
85g duche de leche*

100g Golden Syrup

1/4 tsp salt

1 medium sized banana RIPE and mushed up with a fork


*The dulche de leche is caramalised condensed milk that i boiled in its tin for nearly 2 hours making sure the water covered the tin at all times.

  1. Melt the butter on a low heat then add the Golden Syrup so they merge together.
  2. Add the Duche de leche to this HOT pan.
  3. Add this hot mix to a bowl with the oats and salt in it and then stir making sure all of the oats are covered in the sweet stuff.
  4. lastly add the banana mash and stir with big spoon
  5. Spoon mixture into a greased and lined pan.
  6. Cook on the middle shelf for 25 minutes, 180c