I remember making some amazing Peanut Butter Squares from the ever-fabulous Nigella Lawson's "How to be a Domestic Goddess" book, which I have to say is one of my favourite cook books. I decided to try and make a healthy version as Nigella's called for copious amounts of icing sugar and dark muscovado sugar. Peanut butter and chocolate are one of my favourite combinations and with the addition of some flaked sea salt you have me sold!
If you aren't a fan of peanut butter (I don't think there are many of you out there though!) feel free to try this with almond butter or any other nut butters.
Crepes are something that I used to associate with having copious amounts of Nutella and sugar with (yes - on the same crepe - the sugar added a nice crunch to the smooth Nutella). However, now that I am trying to eat cleaner and cut down on processed foods, I thought why should I have to miss out on this deliciousness - so I came up with my very own healthy crepe recipe.
Buckwheat comes from the same family as rhubarb, believe it or not, and it is not considered to be a grain or cereal. It contains no wheat so is technically gluten-free, however you will need to ensure you buy buckwheat flour that is certified gluten-free if you have an allergy to it as cross-contamination can occur if it is processed in the same facility as wheat products. The brand of flour I happened to use (Dove Farms) is not certified as gluten-free so there may be traces of gluten in it.
Apologies for the lack of blogging and recipes lately. I kinda lost my groove there for a little while but don't worry - I'm back with a delicious recipe for clean carrot cake, icing and all! This cake is full of flavour with all the aromatic spices and the tangy icing. It makes for a great afternoon tea treat or a delightful dessert.
