Let me introduce you to one of my recent cake making triumphs – this cracking little vegan brownie!

Low carb, zero/low sugar cake baking is an intriguing and sometimes elusive art.  For example, finding a successful low carb replacement for wheat flour in recipes can pose as much of a challenge to the intrepid sugar free baker as learning how to achieve a healthier sweetness and flavour. Read more

One of the most wonderful things about muffins is that they give us full licence to eat cake for breakfast. What more compelling reason could there be for getting out of bed?  Particularly when they’re a classic blueberry and cake sponge combo and they’re as low in sugars and carbohydrates as these boys. Read more

I confess I had no idea what a ganache actually was until Anna Middleton, raw food chef, gave me this vegan version of one.  I’m so happy she enlightened me.Read more

This is one magnificent beastie of a dessert.   What’s more it’s raw, vegan and packed full of goodness.Read more

I’m really fond of this pud.  The top part of the pudding - the banana, coconut and carob layers – was an invention of good friend of mine a long time ago, back in the last century. I came along and added an oaty base, topped with a caramelly date jam layer to give his demure little dessert some wallop.  And verily, on an auspicious day many years ago, Wallop Pudding was born! Read more