Small Lemon Drizzle Cakes

Last week when I was trying to become better at not waisting food, I made a big batch of apple sauce from some apples that wasn’t as crisp as I had expected when buying them. So instead of letting them go to waist, I just peeled, cored and cut up into smaller pieces. Put in a pot with a bit of apple juice, just so they don’t stick and burn at the bottom of the pan, covered with a lit and cook for 20-30 minutes or until they go mushy. Cool and then just blend until smooth. Store in the fridge for a couple of days or portion it up and freeze, then just take out a couple of hours before use.

So because I had this apple sauce in my freezer, I decided to make some small lemon drizzle cakes, to bring to a friends house.
Besides being a good way to use up apples, they are also processed sugar and dairy free, and super easy to make.

Makes 12

250g plain flour (I used fine spelt flour)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon fine salt
200ml apple sauce
150ml flavourless oil, like light olive oil, groundnut oil or vegetable oil
100ml agave or sweet freedom
2 eggs
zest of 2 lemons
1 teaspoon vanilla past
50ml of lemon juice

For lemon syrup:
3 tablespoons of lemon juice
5 tablespoons of agave or sweet freedom

Preheat oven to 175C
Line a cupcake tray with cupcake papers.

Mix flour, baking powder, bicarbonate of soda and salt in a big bowl. Then whisk applesauce, oil, agave, eggs, lemon zest and vanilla past, until it is mixed well.
Pour the wet ingredients into the dry slowly, while stirring it together, until it is all incorporated into a smooth batter. As a last step, when everything is ready and the oven it hot, is to stir in the lemon juice. This will activate the bicarbonate of soda in the batter and make it start to bubble, so immediately after, divide the batter in the cupcake cases and bake.
Bake for about 15-17 minutes or when turning golden on top.

While the cakes are baking, make the lemon syrup, by stirring together the lemon juice and agave in a small pan, then bring it to a boil over medium heat, letting it boil for about 3-5 minutes. Set aside to cool a bit.

When the cakes have been taken out of the oven and cooled for about 5 minutes, spoon on the syrup on top of the cake a little at a time, spreading it with the back of the spoon to cover the whole surface.
Then leave them to absorb the syrup and cool a bit more before eating.



Healthy snack options, for home and on the go.

I think especially in the beginning when you are trying to eat healthier, it can be very difficult not giving into old cravings. So I have found some healthier no fuss alternatives for when those cravings come around, as I think if you don’t have a substitute in your house or with you on the go, it is more likely for you to “fall in” and eat something unhealthy.
All of these snacks are also great handbag snacks to carry around with you, for when you suddenly get a chocolate craving or feel your blood sugar dropping. 

First of it the good old banana, it is great for when you are feeling hungry in-between meals and great for stabilising you blood sugar. It is great for the handbag as it has it’s own protective skin, but if you do find it gets bruised in you bag, you can also get a banana case for it (just search banana case on amazon).
It is also a great evening snack, so if you are feeling hungry late at night, they won’t interfere with a good nights sleep, as they actually have muscle relaxing properties.

Chocolate is something most people love and crave, but not all love dark chocolate, that are the healthier option, mainly because of the bitterness. But these lovely dark chocolate buttons, that are from Beyond Dark , are smooth, not very bitter, low in sugar, dairy free and has 3 times as much antioxidants than normal dark chocolate. They are also great for portion controls as it is easy to just take out a few buttons when you feel a chocolate craving coming on. If you cut off the top and put a sealing food clip on, they are also great for the handbag, #grannyalert but it works.
For more information visit 

Dried fruit can be a great option, but they can be quite concentrated in fructose, so like anything really enjoy in moderations. Dates are suppose to be one of the healthier in the dried fruits category, as they are a good source of fibres, vitamins and minerals. If you get the fresher kind, the are also the natures version of amazing fudge-caramel like sweet, so really good to satisfy a sweet craving. In a small tupperware, they are great for the handbag.

Last one is nuts. I think for a lot of years people have been afraid of nuts, as they are high in fat (if I had a penny for every time I had heard the phrase “vegetarians get fat because they eat to many nuts”). But a lot of new research are now saying that if you eat raw nuts, they will not affect you weight because of the way you digest them, but are very good for you because of vitamins and fibres they contain. The key word here being raw though and a small handful of almonds are a great snack for during the day, as it is high in protein and fibre, so will keep you full in-between meals. So just pop a bag in you handbag for hunger emergencies.

Let me know what your healthy snacks are and what you find easy to carry around with you for when craving strikes.


Puttanesca, my favourite.

This is probably my favourite pasta recipe, might actually be my favourite recipe all together now that I think about it. I have made it countless times, since I saw a chef make it on danish television, about 6 years ago and I don’t think I will ever get tired of it.
I am not a big fan of Puttanesca when ordering it at restaurants, and I think the reason is big pieces of anchovies and tomato in those versions, which I am not a fan of personally. In my recipe all the ingredients are finely chopped and I think that is the reason, why everyone I have ever made this for like it so much as well, despite them normally not liking all the ingredients that goes into it. 
I actually hadn’t heard about puttanesca before watching Lemony  Snicket’s A series of unfortunate events, where the kids make it, saying Puttanesca is Italian for very few ingredients, not sure if that is true though. But anyway, I have a bit of a weird obsession with food in movies, so when I saw the recipe on tv, I had to try it.

My friend once said when tasting this, a friend who don’t like anchovies, olives or capers I might add, that it tasted like a bolognese sauce, but with a lot more flavour and much yummier. So just goes to show you, that you shouldn’t be put off by this recipe, despite not liking all the ingredients that goes into it.

Makes about 4 portions as a pasta sauce, but can also be used as a courgetti sauce, on cooked potatoes or as a hot dip.


200g black pitted olives
50g capers
1-2 cloves of garlic
1-2 chilies
3-5 small anchovies or about 2 inches of anchovy paste
2 tablespoons of oil
canned tomatoes
zest of one unwaxed lemon
A big handful parsley


Chop up all the ingredients finely (blending the canned tomatoes), I just pulse them all separately in a blender.
Then heat up the oil in a pan and add the garlic and anchovies, stirring for about a minute until the anchovies have melted.
Add the capers and olives and fry for a minute or two, then adding the blended tomatoes and lemon peel. Once mixed well, just let it simmer for about 10-15 minutes and you get a thick consist like a bolognese sauce. Then just add the parsley and you are ready to serve.



A bit of a better for you chocolate chip cookie.

I love this recipe for many reasons, one of them being that it is a great way to use up some nuts you might just have left over or just lying around. But it is also a bit of a better for you cookie, it is still a cookie with fat and sugar, so don’t think you can eat endlessly without guilt, but is just a bit better cookie for your blood sugar and has a bit more protein in it. I normally have one coming back from a long walk and craving something sweet or as an afternoon snack to tie me over till dinner.

It is a very flexible recipe, as you can pretty much tailor this recipe to your need, depending on if you want it dairy free, gluten free or with what natural sugar or oil you like to use.

It is so easy to make, and once you find out the calculations of the recipe, it is easy to make with however many grams of nuts you have lying around.
For instance, if you have 100g of nuts, then need same grams of flour. Then half the gram amount to get the grams of chocolate chip cookies and the ml amount for liquids, so 50g/ml of oil and sweetener.
And then you can add a little salt or/and vanilla paste to taste, I personally like a bit of salt to even out the sweetness in the cookie.
So for good measures here are the ingredients listed in measurements, but you could just as easily make this with say 60g of nuts you had left over from something, and then 60g of flour and 30g chocolate and 30ml of the wet…..hope this makes sense.

100g nuts, like almonds, hazelnuts, pecans or walnuts.
100g flour (you can easily make these gluten free by using plain gluten free flour).
50g dark chocolate chips (use dairy free once for a dairy free version).
50ml oil, like coconut, groundnut or light olive oil.
50ml sweet freedom, agave or light honey.
Salt and/or vanilla past to taste.

Preheat oven to 175°C

In a blender, blend together nuts, flour and (salt), until finely blended. Transferee to a bowl and break up any clumps between your hands.
whisk together the wet ingredients, and with a fork, stir them into the flour-nut mixture, until it all comes together as a sticky dough.
Then stir in the chocolate buttons.
Take teaspoons of dough and roll into balls between your hands, place on a baking tray covered with baking paper, and press them a bit flatter to a cookie shape.
Bake for about 10 minutes or until lightly browned.
Let them stay on the baking tray for a few minutes, then transferee to a wire rack to cool completely.



Banana Bread

This is just such an amazing cake in the winter months, that will make you feel all cozy, to cuttle up on the sofa with a cup of tea and a slice of this.
It is also a good way to use up bananas that has gone beyond the eating stage, but are perfect for baking.

4 very ripe bananas
3 medium eggs
150g sugar (i use natural caster unrefined cane sugar) 
100ml mild oil (like vegetable, groundnut oil or light olive oil, like i used)
250g plain white flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon fine salt
2 teaspoon cinnamon
1 teaspoon allspice
100g raisins
75g chopped walnuts

Preheat oven to 175°C 

Line a big loaf tin with baking paper or a loaf liner.

Whisk eggs and sugar with an electric whisk for a few minutes until thick and fluffily, then whisk in the oil.
Mash with a fork or whisk. Add to the egg mixture.
Mix all the dry ingredients together in a second bowl, and mix in with the the wet ingredients, 1/2 at the time, with the whisk on low or using a big spoon.
Last stir in the raisins and chopped walnuts. Then pour into loaf tin.

Bake for about 1h 15min until darkish brown.
leave to cool in loaf tin for about 15 minutes, then remove from tin and let cool on a wire rack.


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