8 Healthy & Sugar-Free Baking Recipes (2024)

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Step 1

Preheat the oven to 180˚C/Gas Mark 4. Melt the chocolate over a bain-marie. Once melted, add the almond butter to a bowl and stir in the chocolate.

Step 2

Add in the maple syrup and slowly whisk in the eggs to prevent curdling.

Step 3

Whisk in the cocoa powder and oat flour. When well combined, stir in the blackberries and pour the brownie mix into a lined tray and top with some extra blackberries.

Step 4

Bake for 15-18 minutes and allow to cool before serving.

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Step 1

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

Step 2

Add the barleygrass powder, paprika and sunflower seeds

Step 3

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

Step 4

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

Step 5

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

Step 6

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

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Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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.

Step 9

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

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

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Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

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Difficulty

Total Time

Step 1

Preheat the oven to 180˚C/Gas Mark 4.

Step 2

Combine all the dry ingredients in a large mixing bowl, using a wooden spoon to mix until well combined.

Step 3

Create a well in the centre. Gradually add in the Nexba Mixed Berry Kombucha, whisked eggs and olive oil, stirring continuously. Add the rice malt syrup if you want extra sweetness.

Step 4

Stir in the melted chocolate and raspberries. Grease and line a 17cm spring-form cake.

Step 5

Spoon the cake batter into the tin and bake for 45 minutes. Check the cake using a metal skewer to see if it’s cooked – the skewer should come out clean.

Step 6

To make the frosting, melt coconut oil and chocolate-peanut butter spread together in a saucepan over a low heat.

Step 7

Leave to cool in the tin for 25-30 minutes. Once cooled, spread the chocolate-peanut frosting on top of the cake and top with fresh raspberries.

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Step 1

Preheat the oven to 180˚C/Gas Mark 4. Line a 9-inch square baking tin with parchment paper.

Step 2

Put the almonds, light brown sugar, plain flour, Flora Plant B+tter Spreadable, almond milk, baking powder and almond extract in a food processor and blitz. When the texture is smooth pour half the mixture into the prepared tin and level out with a spoon.

Step 3

Swirl the cherry/raspberry jam over the mixture. Carefully spread the remaining mixture over the top being careful not to spread the jam too much.

Step 4

Sprinkle on the almond flakes and then arrange the fresh cherries on the top.

Step 5

Bake for 40-50 minutes. Cool and then dust with icing sugar and divide into 12.

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Step 1

Add your chai tea bags to hot water and leave to brew for 5 minutes.

Step 2

Add the fruit to a mixing bowl along with the orange zest, and when the tea is brewed pour it over.

Step 3

Leave in the fridge overnight for the fruit to soak up the tea flavours.

Step 4

Heat the oven to 160°C/Gas Mark 3. Add the sugar, mixed spice, egg and milk to the fruit mixture and stir together.

Step 5

Add the flour and stir until all the ingredients are combined.

Step 6

Spoon into a loaf tin and bake for around 90 minutes or until golden brown and a skewer comes out clean.

Step 7

Leave to cool slightly, slice, and spread with some extra Flora ProActiv.