Cookies, biscuits, shortbread...no matter what you’d like to call it, we just love these crispy/chewy/crunchy bites that go perfectly with our afternoon tea.
These biscotti are perfect for dipping into your coffee. They’re super crunchy with a slightly savoury edge due to the rosemary. Biscotti require two rounds of baking, so turn off your oven while the biscuit logs cool after the first bake.
These biscuits are perfect for when you don’t quite have the appetite for a slice of cake, but you still fancy a treat. They are slightly chewy around the edges and more cake-like and soft in the centre. The mixture is great to freeze in portions, and then bake on demand.
Toasting and grinding the whole natural almonds gives these cookies an added dimension. I like them with no added sweetness whatsoever, but by all means add ¼ teaspoon liquid stevia with the vanilla extract, if you like.
You can enjoy these chocolate shortbread biscuits by themselves, or even drizzled with dark chocolate; however, filling them with banana cashew cream is even better!
Whether you like them creamy, fudgy or crumbly, these easy crowd-pleasers are perfect for sharing with friends.
Avocado and lime are a match made in dessert heaven thanks to this no-bake slice.
You'll be pleased to hear that not only do these brownies deliver on the rich, chocolatey, and addictive prerequisites of brownies, they are also gluten-free, dairy-free and refined sugar-free. They're “almost good for you choc-banana brownies".
With no refined sugar, minimal cream and quick to prepare, this is a dessert that fits the midweek mould to a tee. Get it in the freezer before you start to cook dinner and, by the time you’ve eaten and cleaned up, dessert's ready to go.
Like a warm hug after a long day, these puddings are just a big bowl of comfort waiting for you to dig into!
This creamy rice bowl is incredibly luxurious and fragrant. It is delicious served warm and silky, or the next day when it has thickened slightly.
Prepare this chia pudding (without the topping) the night before for an almost instant breakfast.
This healthy take on a comforting dessert makes for a perfect breakfast. You can leave out the butter if you like, and a drizzle of honey for extra sweetness is optional.
Whether you like it luscious and rich, or light and airy, these cakes are sure to fulfil your treat craving!
This cake is very moist and the icing is bloody delicious. So yes, it's good. It's really, really good.
This decadent chocolate ricotta cake is not only topped with coconut and fresh summer fruit (don't worry, you can also top it with some of your favourite seasonal combos as well) but is also gluten and refined sugar-free! Coeliacs can also rejoice!
Can muffins be called cakes? Aren’t they close cousins to a cupcake, which is a...cake? Whatever the case, we think they’re delicious enough to be used in this list. Use your favourite combo of seeds to sprinkle over these muffins. The muffins are best straight from the oven but reheat quite well in the microwave.
This gluten-free chocolate cake is one to have on rotation. We've got our eyes set on that mousse-y icing.
This cake is a great way to use up all of your past-the-point-of-no-return bananas! When they’ve gone past the point of no return for eating, peel and place in a sealed container and pop them into the freezer. They’ll keep for 4–6 weeks.
These are more like lovely little almond cakes than donuts, but they work really well in the ring shape. If rosewater is not your thing, leave it out and add a little more vanilla extract. Rosewater can vary in strength, so add it to taste, with some caution.