I love not only the smell but also the taste of freshly homemade bread, but I'm not going to lie, I rarely have the patients when it comes to yeast - I'm all about convenient and delicious food. These flatbreads are just that, convenient and delicious and also incredibly versatile. They can be served as fajita wraps, pizza bases, indian chapstis, or simply served with falafel, dips, soups or stew.

     

There seems to be a brownie overload on my blog lately, lets pass it off as holiday munchies :\. I've been trying all sorts from peanut butter brownies to cookie brownies and now oil brownies. Simple to bake and upon first bite I knew these dairy free oil brownies rightly deserved a place on my blog along with the other two gooey chocolatey slices of goodness.

Get into the christmas spirit with these christmas tree decorated brownies. They will be great fun for christmas tea. Tip: bake them whilst listening to your 4th Spotify christmas playlist and later decorate them over a big mug of gingerbread hot chocolate whilst viewing of Elf for a full christmas spirit feeling.

Oh hey there bite size diary free chocolate and peanut butter cookies. How you doin'?

When it comes down to dairy free baking I doubt it can get any simpler than this. Minimal products, little mixing and speedy baking time. 

Apple and cinnamon just scream autumn to me, incorporate them into muffin form and 'oh hello'. Whether you're simply looking to bake up an autumn treat or perhaps a breakfast muffin this recipe is just what you need. It's the perfect mixture of sweet apple, crunch and cinnamon.

Ingredients                                                                                                                                 Makes:12

150g Dairy free spread

125g Caster sugar

1 egg, beaten

100g Flour

1 1/2 Tsp baking powder 

1 Tsp cinnamon

50g Almonds, finely chopped

100g Hazelnuts, roughly chopped

1 Eating apple, chopped into 1cm chunks

1 Tsp vinilla extract

Step 4 - Add half of the roughly chopped hazelnut along with the apple chunks and the vanilla extract.  Stir until well combined

Step 5 - Place muffin cases in a muffin tin and spoon in one tbsp of the mixture to each case and sprinkle the remaining hazelnuts on top

Step 6 - Place on the middle shelf for around 20 minutes or until done

Step 7 - To check if they are done, poke with a knife or toothpick and it if it come out clean they are ready. Let cool for around 30 minutes before tucking in.

Hope you enjoy! 

If you try out this recipe let me know! 

Until next time,

Holly

Method

Step 1 - Preheat the oven to 160C. In a big brown add all the ingredients expect the pumpkin and the nuts until well combined

Step 2 - Add the pumpkin and nuts and mix well

Step 4 - Spoon the mixture into the baking tin and place into the oven for 1hr and 15 minutes or until a skewer comes out clean (timing may depend on what tin used).

Step 5 - When ready, take out of the oven and let cool for 15 minutes. Take it out of the tin and place on a cooling rack and sprinkle icing sugar over the top. Alternatively, if you are not lactose intolerant, you could always spread over a butter or cream cheese icing. 

Hope you had an amazing Halloween and enjoy your pumpkin cake! 

Until next time,

Holly