8 Healthy & Sugar-Free Baking Recipes

Preheat the oven to 180℃/Gas Mark 4. Combine the flour, baking powder, oats and salt in a large bowl.

Add the barleygrass powder, paprika and sunflower seeds

In a separate bowl, mix the coconut oil with the grated vegan cheese, tomatoes and wild garlic.

Place the chia seeds in another bowl, then gradually add the oat milk to form a ‘chia egg’ mix.

Add the chia mix to the dry ingredients, then fold in the cheese and tomato mix until fully combined.

Divide the mixture between 8 muffin cases, sprinkle with more chia and sunflower seeds, then bake for 15-20 minutes.

Preheat the oven to 180°C/Gas Mark 4 and lightly grease two 20cm sandwich tins with sunflower oil. Line the bases with parchment paper.

Combine the flaxseed with the warm water to make your flax egg then set aside for 10 minutes to thicken.

In an electric stand mixer with a paddle attachment, combine the dry ingredients.

In a separate bowl, combine the wet ingredients including the flax egg. Then add the wet ingredients into the dry ingredients and mix for 2 minutes to ensure they are well incorporated.

Divide the cake mixture evenly between each prepared tin. Place them onto a baking tray. Bake for 30 minutes in the preheated oven until a toothpick inserted into the centre of the cakes comes out clean.

Leave them to cool in the tin for 10 minutes before gently turning out onto a wire rack to cool completely.

For the buttercream frosting, drain and rinse the cashews, discarding the soaking water. Place them into the blender with all the other ingredients and blitz until the frosting is creamy and smooth.

Spread the frosting on top of the first cake, then place the second cake on top like a sandwich and cover the top with the remaining frosting.

Decorate your cake with the walnut halves dotted around the edge and orange zest liberally sprinkled over the top.

Heat the oven to 200°C/Gas Mark 6. In a large bowl, combine the flour, starch, baking powder, baking soda, xanthan gum, cinnamon and salt.

Heat the butter in a small saucepan over a medium heat, stirring occasionally, until the butter turns a nut-brown colour, then remove from the heat and set aside.

In a large bowl, combine the maple syrup, buttermilk and eggs, then stir in the browned butter. Add the wet ingredients to the dry and stir until just combined.

Stir in the walnuts, then pour the mixture into a well-greased 9in x 5in loaf pan and bake for 55-60 minutes until risen.

Check the loaf is cooked through by inserting a skewer, then leave to cool on a wire rack before removing from the loaf tin.

Grease and line a 20cm/8-inch square cake tin.

Blitz the nuts and oats to crumbs. Add the dates and melted coconut oil and blend again. Spoon into the tin and use the spatula or back of the spoon to flatten down the mixture evenly and cover the entire base. Chill in the freezer while you make the filling.

To make the filling, add the pitted dates, plant milk, syrup and coconut oil to a saucepan and bring to a simmer.

Cook for 2-3 minutes until the dates are very soft then add the salt and vanilla extract. Blend the mixture until smooth. Taste and add more salt if necessary.

Spoon this mixture over the base, making sure that the entire tin is covered. Use the spatula or spoon to create as smooth a layer as possible. Place in the freezer while you prepare the topping.

To make the topping, melt the coconut oil and chocolate together using a bain-marie (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and then pour over the filling.

Return it to the fridge or freezer to set. Using the freezer speeds up the setting time but only leave it in there for 20 minutes and then transfer to the fridge. If using fridge only, it will take 2-3 hours to set.

Cut into squares. It will keep in the fridge for about a week.