My New Year’s resolution this year is to find new ways of adding vegetables to my low sugar cakey treats.
It's an interesting undertaking (to me anyway) and already, a deliciously moist and light-sponged world is opening up. Read more

Let’s face it, flapjacks are the Julie Andrews of the cake world really, aren’t they? They don’t have the frivolity nor kerbside appeal of a good chocolatey or iced toppingy type of cake. But as a wholesome and satisfying sweet snack, they’re unbeatable. Read more

Here’s the third in the steamed pud series. You may have noticed - I’ve fallen completely and hopelessly in love with steamed pudding recently. Where has it been all my life? And like many of us, I’m totally besotted with anything toffee flavoured too. But it’s taken a while on this zero/low sugar baking trip to learn to replicate the flavour. Read more

What could be a more heartening sign of Spring than this plumptious, little cake? This sweet offering is the result of some tinkering with a recipe that I found in a Leon cookbook. Coconut, cashew and parsnip – wow! It seemed such an intriguing combination, I couldn’t resist further investigation.  Read more

Yacon syrup is a win win natural sweetener in my opinion. It contains sugars called fructoligosaccharides that are not digested by the body, so they don’t effect blood sugars in the way other natural syrups do, such as coconut nectar and maple syrup. Just a tablespoon or two of yacon syrup is enough to add that extra woo hoo! to a fruit crumble or baked fruit. Read more