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’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

I never thought the day would come when I’d say “quinoa” and “cake”in the same sentence, but the world of sponge is a wonderful and mysterious thing. Read more

Jo Dance from Joy Food Revolution shared a lovely apple cake recipe on the Still Sweet Without Sugar Facebook group recently.  It was shared as
part of a thread about baking with coconut flour.  I tried it and I’m here to testify that it definitely stands out from the apple cake crowd. Read more

I’ve wanted to get more use out of coconut flour for a long time.  It's such a great alternative to wheat flour in baking, if you want to reduce the sugars in your diet.  It’s low in carbohydrate, as well as having many health giving properties. Read more