Gloriously stick gingerbread with tart rhubarb complimented with lemon icing, delicious.
Chocolate mini rolls featured on he Great British Bake Off made by my Saturday crew aged between 6 and 17 years
These savoury muffins are ideal for lunch boxes, picnics, parties and snacks. Lovely served warm or cold, they freeze well for up to 1 month.
Ripe bananas are high in sugar so you don’t need to use as much. I’ve used wholemeal flour and maple syrup to reduce the GI levels meaning that it will keep your children going longer with the slow release carbohydrates.
My son loves the YouTube cartoon Llamas in Hats, personally I don’t. It’s pretty bloody and a little violent and I don’t particularly approve but it’s a teenage boy ‘thing’ so I made him a cake in the shape of one.
Not entirely sugar free as there is a tablespoon of treacle in the recipe, hwoever, the gingerbread is soft not crisp and it tastes really good. My husband and children ate it without flinching, said they preferred the original ginger snap recipe but this was good. Praise indeed.
I have changed this version of my original Sweet Potato and Orange cupcakes by replacing the sugar with a little maple syrup and using Sukrin no carb no sugar icing to ice the cakes.
This version of brownies has rhubarb which ‘cuts’ through the sweetness and works really well with the deeply sweet chocolateyness of the brownie to add a little sharpness.
This is a cake from my childhood. A mixture of sweet almond sponge mixed with raspberry jam and sweet shortcrust pastry is the epitome of English Afternoon Tea. Go on try it, it’s worth it.
High in protein, low carbs, low GI, sugar free, dairy free and gluten free but they do contain nuts. They taste fantastic and almost fooled my children