Let’s get healthy while still enjoying totally amazing treats! I always feel if you totally deprive yourself, you crave things more. These healthy blondies are so good and have won over some very reluctant tasters. I’ll add some notes at the end of the recipe for those who don’t need to adhere to particular dietary needs.
They are really easy to make, just dump everything in the food processor and it’s done. We love recipes that need minimal effort and give maximum results. I’d really urge you to give this recipe a try. You might think you will taste some of the ingredients and you may not even like them, but actually, these Healthy Blondies are a great surprise!
I made ginger biscuits recently that were really good and a big hit. Of course I then had queries as to when would I make a gluten free version to have all things equal. I like a challenge and found a nice recipe from Barefoot Countess and went about adapting it to gluten free.
Amazing, rich, gooey dark chocolate brownies with bright raspberries throughout and dotted with some white chocolate chunks.
Literally, these brownies take 10 minutes to make with no special equipment needed and no pre-prep planning. Now that’s a recipe I can get behind!
I’ve made both the regular brownies and the Gluten Free version so no one misses out! The Gluten Free information is in bold with the ingredients.
I was delighted to receive some amazing products from the Free’Ist range and set about creating a fun and very simple, no bake recipe that everyone can enjoy. Free’Ist is an Irish company that produce a range of products to help reduce your sugar intake but never compromises on taste. The bonus is that a lot of their products are also gluten free!
Check out their website with great Bundle Offers: https://freeist.co.uk/?v=79cba1185463
I took the much loved and well known Rice Krispies Squares and adapted them to add some sweet and salty popcorn from Free’Ist and the combination works so well. I also used dairy free butter and milk which worked great.
I saw this recipe in Olive Magazine – olive Magazine Recipes and Travel and Restaurant Tips – olivemagazine and kept it in my virtual back pocket to give it a go. The recipe is originally a regular one and very tasty so I made two versions to keep everyone happy. One regular and one Gluten Free
They are full of white chocolate teamed with raspberry jam and topped with childhood (and lots of adults) favourites, Jammie Dodgers. If you are making the Gluten Free version, you can get your biscuits here from Holland & Barrett Prewett’s Jammy Wheels 160g | Holland & Barrett (hollandandbarrett.ie)
I love this recipe as you don’t need any equipment. It’s all done in a large saucepan so very handy!
These amazingly good cookies are chewy with a little bit of crunch and are packed full of delicious ingredients like coconut and pecans. Of course they also have cornflakes! Yes the humble cornflake cereal has been given a boost here and has become a little star in the making.
Interestingly, you would think the cornflakes would get soft and sort of soggy but no, they keep their crispiness and add a perfect balance of chewy and crispy to these sweet and oh so good cookies. It’s really hard to stop at just one … you have been warned!
I’ve given the recipe for making regular cookies and also for Gluten and Dairy Free options too so everyone can enjoy them.
I made another recipe recently for gluten free brownies but wanted to try this recipe too as it uses no flour. Instead, you use ground almonds. You can of course buy almond flour but it tends to be very expensive so my suggestion is to measure out the required quantity and then blitz it in the food processor to make it a little finer and it will work perfectly.
Blondies are a rich and gooey version of a brownie with delicious white chocolate chips throughout each bite. No one should miss out just because they have a dietary requirement.
The recipe takes only 10 minutes to put together and uses no special equipment or planning.
So have you 10 minutes?? Let’s go!
This is a basic gluten free and vegan vanilla biscuit recipe that’s really easy to make and perfect for using cookie cutters and stamps with. I love that it can be made and ready within half an hour without any fridge time needed and it’s so easy to work with the dough that you will get beautiful results every time!
I’ve left mine with the vanilla flavour as it’s a double whammy using not only vanilla extract but also vanilla bean paste so the smell is as good as any high end candle and it tastes just so lovely. I’m also a fan of not using refined sugar in this recipe though I’m guilty of decorating them with fondant icing or royal icing at times!
I’ve used a selection of cutters and stamps in this batch but equally, you can just use a simple round or square cutter and keep them handy for when you want a nice pick me up.
These are really good vanilla flavoured blondies which I’ve decorated with some mini eggs as it’s a recipe that always seems to appear around Easter time. I think it’s because of the white chocolate and they seem like a brownie’s lighter little sister! I’ve used gluten free flour for this recipe but want to experiment with a recipe that won’t use flour at all but that’s for another day. Today, we make Blondies that are Brilliant!!
Make these simple Gluten Free Chocolate Chip Cookies that are crispy on the edges, full of chocolate chips and have a deliciously soft centre – everyone will love them. They have very quickly become firm favourites here with just one complaint ….. they’re not big enough! The joys of feeding boys!
One of the tricks to get these cookies perfect is to have your butter cold. I know most cookie recipes ask for melted or soft butter but these work best using cold butter. So that’s cold, not rock solid 😉 Using cornflour in the recipe helps to give the cookies a bit of bulk and the addition of an egg yolk along with the egg help to keep them together and avoid crumbling.
You will need to let them sit in the fridge for about an hour so you can plan this when making them..
These oat biscuits should probably come with a warning as they are deliciously crunchy and one is never enough! I thought I had made enough but they disappeared pretty quickly!
You can of course make these biscuits non gluten free by using plain flour, oats, baking powder and omit the xanthan gum.
You can make them dairy free by using a plant based butter in place of the butter needed in the recipe.
If you wanted, you could add in some chocolate chips (GF) but I left them as they were to shine in their simplicity. I replaced the light brown sugar in the recipe with organic coconut sugar for a less refined result but you don’t have to.
I made some granola recently and was asked could the granola be turned into bars, like Flapjacks but there are so many ingredients in the granola that they wouldn’t hold together in a bar so I adapted the recipe to still be healthy but also be a no bake one. Well you do toast the oats, rice and nuts but that’s just to enhance their flavours. I was also asked about making this recipe Vegan so I’ve adapted a couple of ingredients and the method to make Vegan Energy Balls which are also Gluten Free and Dairy Free.
They are quick and really delicious and I made mine Gluten Free by using the right oats and puffed rice but if you don’t need gluten free, then just buy your usual. They are sweet but packed full of good ingredients. I added some organic dark cocoa nibs to them at the end. I didn’t use any dried fruits as I felt there was enough sweetness in the recipe. You do have to use honey and not maple syrup as you need the thickness of honey to help the squares bind together.