Tag: dairy free

Sugar-free Oaty Banana Cookie Recipe

Sugar free oaty banana cookies

Are you being healthy this year? We’re trying to be, but that’s not why I discovered this recipe! You see my sister is sugar obsessed – as in the NOT eating sugar, obsessed. It’s not a weight issue for her. She looks after her teeth. She avoids sugar at all costs and has these runs of being completely sugar-free. The most recent one was eighteen days! Each time she re-starts she tries to get a longer chain.

I have to say that she’s on her own there! Even though Mr MT and I are eating a healthier diet, I still have one treat a day and it ALWAYS has sugar in it. But when you know that your sister is on a long chain and the family is coming round for Friday night dinner, you want to find something that everyone can enjoy for dessert. That’s where these Sugar-free, oaty banana cookies come in.

The best thing about this recipe is that it ticks so many boxes – sugar-free, dairy-free AND vegan. It’s all good. Also, once cooled they’re cookies but eat them 10 minutes fresh out of the oven and they’re lovely and warm served with ice cream for a dessert and that’s exactly what I did when the family came round.  Also, as a side note I reheated them for 10 seconds in the microwave a few days later and drizzled them with honey (no judging-  I said I loved sugar!) and they were deelish!

You see I think there is a theory that if you get the balance right you can use banana to mush practically anything together! Oats and banana just work don’t they? And they are naturally sweet and sugar-free to boot! It’s a win, win! I wonder what they’d be like with a touch of cocoa? Hmmm?

Sugar-free Oaty Banana Cookie Recipe


Sugar-free Oaty Banana Cookie Recipe

  • 3 ripe banana (mine were 270g once peeled) mushed up
  • 200g rolled oats
  • 20g ground almonds
  • 120g dried/medjool dates- chopped into small pieces
  • 85ml sunflower oil
  • 1 tsp vanillia extract
  1. Make sure the bananas are well mashed then add the rest of the ingredients and mix in well.
  2. Set to one side for 15-30 minutes. This allows the wet ingredients to saturate the dry and form a solid mix.
  3. Pre-heat your oven to 180ºC (160ºC Fan oven) and line a baking sheet with greaseproof paper.
  4. Use a ice cream scoop to grab some of the mixture and place on the baking sheet leaving a little space between each one. They don’t rise as much as spread a little.
  5. Bake for 20 minutes until the edges start to brown slightly. Remove the tray from the oven and leave to cool for 10 minutes before removing the cookies onto a wire rack to cool completely. They are delicate and will fall apart if handled straight out of the oven. As they cool they become more stable to be handled.
  6. Enjoy!

I hope you enjoy these and they help you to keep your new years resolution. Oh and by the way, my sister didn’t have any ice cream with hers – she’s a good girl, and all the family loved them


EmmaMT x

Book Review: My relationship with food by Lisa Roukin

Book Review: My relationship with food

My Relationship with Food: 100 Recipes to Nourish Mind, Body & Soul

I love it when you get a new cookbook thinking it’s going to be good and when it arrives it’s REALLY great! That’s what happened when ‘My Relationship with Food: 100 Recipes to Nourish Mind, Body & Soul‘ by Lisa Roukin landed on my doormat.

I found this book in a less traditional way. I was writing a feature about baking products for Ideal Home magazine – as you do! and Lisa Roukin the author contacted me about her silicon fibre glass baking sheet. This is the first time I have been contacted by a blogger who is selling their own product so I was immediately impressed but when I asked if I could review her cook book I was doubly impressed. I asked for the publisher’s details and she told me she had self published it! I mean this woman has it all going on!

My relationship with food blog


As a trained chef Lisa really knows her stuff. Her relationship with food stems from being an overweight child and her journey to discover healthy eating and nourishing her body. Her recipes are gluten-free, contain limited refined sugar and are dairy free, but you would never know it. In fact I didn’t know that they were gluten free till I started reading the extensive introduction. The cover states ‘100 recipes to nourish mind, body and soul‘ and I thought “that sounds like the perfect book for a January post when everyone wants to be more healthy.

What I wasn’t expecting was my devouring every page about Lisa’s story when I started reading it. I read all the introduction before I would even let myself look at the recipes properly. I was intrigued.

As you look through the recipes you don’t even notice that there’s no gluten or dairy in them. They just look amazingly flavourful. I mean I have never pretended to be a cook – in fact I’m a pretty rubbish cook. I can bake till the cows come home but cooking just doesn’t do it for me. And then came this book. I love Lisa’s recipes. I want to make them all and I hardly ever feel like that about a book that isn’t full of cakes. There’s so many easy flavours with ingredients that I pretty much have in my cupboards. I have added a few extra seeds to my stores and have been enjoying sesame oil in stir frys for the first time but other than that I have most of what I need. I’m learning new ways to cook old favorites like chicken and salmon.My Relationship with Food: 100 Recipes to Nourish Mind, Body & Soul

So, what’s in the book?

The introductions talks about Lisa’s journey and how to have a healthy relationship with food and taking care of yourself along with her ‘top ten tips’. There are some Q&A pages and then the non-cheaters cheat sheet – you know, the ‘you want a full english fry up but have a Shakshuka or baked eggs in Portabello mushrooms instead’ kind of thing.

The book is broken up into the four seasons with a seasonal product page for that time of year- did you know that the banana is the most popular fruit in the UK?, then breakfast, lunches, soups and sides, dinners and treat recipes. So you really want to go through the book slowly so as not to miss anything.My Relationship with food - book review

The recipes

I’ve cooked a number of lunches and dinners from the book and can you believe it not asingle dessert yet! My favourites so far are salmon with wasabi mayonnaise and pistachio crust, Shakshuka which is basically kale fried with onions and mushrooms then a jar of tomato sauce is added then you put eggs in it and cook! Oh my goodness! Those eggs! Delicious. I’ve also been using her berry smoothie recipe practically every day. Frozen blueberries are a g-dsend!My Relationship with food - book review

Everyone seems to be talking about using cauliflower as a pizza base so I’m going to give that a go next, as well as the raw chocolate mousse cake. I’ve made banana ice cream before but never with halva. Lisa’s dried fig, pecan and dark chocolate oat bars also look amazing too. A nice healthy snack as requested for school lunches by Darcey.

My Relationship with food - book reviewWhy buy this book

This isn’t my usual type of book. It’s about healthy eating and let’s face it – I’m a cake blogger – healthy doesn’t come into it, but I love this book. Usually books I review go onto a shelf in my office incase anyone asks a question about it but this one is staying firmly in my kitchen for regular use. It’s jam packed full of lovely original ideas and such easy to follow recipes.The photography is beautiful and with 100 recipes to choose from there really is something for everyone.

My relationship with food bookYou can buy ‘My relationship with food’ by Lisa Roukin over on her blog also called

My relationship with food.  and on  Amazon.co.uk


Disclaimer: Thank you to Lisa Roukin for providing me with a copy of her book to review here on this blog. All thoughts, opinions and ramblings are entirely my own.



Chocolate Ganache Recipe

Chocolate Ganache Recipe
Chocolate Ganache

If you follow me on Instagram then you would have already seen this picture of the chocolate ganache I made for a birthday cake a few weeks ago. I totally love ganache. I mean what’s not to love – it’s chocolate and cream!

I thought I’d share my recipe with you as it’s really handy to have – especially at this time of year when you’re thinking about making chocolate truffles asChristmas gifts. Usually I use double cream but I had some dairy free soya cream alternative left over so I used that and it was absolutely delish. Soya milk and cream are so much more creamy tasting that regular ones. I think I’ll be using them every time in the future- what’s more it’s great to have a dairy free ganache in your repertoire- don’t you think?

Print off the Chocolate Ganache Recipe here

Chocolate Ganache Recipe

Ingredients (this recipe is enough to sandwich and cover an 8″ cake

• 200ml double cream
• 250g dark chocolate- broken into small pieces

To make the ganache

  1. Place the cream in a bain- marie over a low heat making sure that the bowl doesn’t touch the water below.
  2. Heat the cream till very hot but not boiling – it will burn very quickly and you don’t need it that hot.
  3. Remove the bowl from the heat and add the chocolate pieces.
  4. Stir until all the chocolate and cream is melted and combined.
  5. Set aside to cool then pipe or spread over your cake with a palette knife.

Tips with Ganache

  • You can add half as much chocolate again to your mix (ie another 125g) to make your ganache a thicker consistency. Much more chocolate than that and it will be very firm and won’t be easy to spread on a cake.
  • For a dairy free ganache use dark chocolate (Bourneville is buttermilk free – most others aren’t) and a soya dairy free cream. Even if it is single cream the ganache will still taste fab – just add a few more squares of chocolate to thicken it up.
  • Milk and white chocolate both work well with this recipe too.
  • This recipe is great for making truffles. Simply add a tablespoon of flavour – alcohol always works well, once the cream and chocolate are combined. Set aside to cool then roll into balls. Cover in cocoa powder, icing sugar or anything your heart desire.

    EmmaMT x

Apple and almond cake recipe (dairy free)

Apple and Almond cake recipe

I’ve made this cake a lot recently. And when I say ‘a lot’ I mean about five times in the last month. It all started when I was going to my sister’s house for FNC (a.k.a Friday Night Candles – that’s a family dinner followed by lighting Shabbat candles) I wanted to make a dairy free apple cake as we were going to be having a meat dinner (keeping kosher means not mixing foods with meat and milk in) and I had tons of apples. I had most of the ingredients for the recipe I’d found but not all of them …. well actually I had about half of the ingredients. What I didn’t have I substituted and as usual I made it up as I went along and hoped for the best. I have to say that it was one of my biggest successes. My dad loved it and even the kids who were well into their Friday night sweets came back for seconds.

I made this cake again the week before Christmas with peaches which Tim says is the best one (and I agree even though I think peaches look like goldfish and that normally puts me off eating them!) It was good. I simply cut the peaches up into thin slices and placed them directly on the cake batter then baked.

I also made it with tinned cherries for a New Years Eve dinner party. It tasted okay but no where near as good as the apple and peach versions. I think pear would probably taste good too. Actually, I think pretty much anything will work when it comes to this cake.

You can eat it cold but it tastes much better warmed through with a dollop of icecream.

Apple and Almond cake recipe. 

  • 125ml sunflower oil
  • 180g light brown sugar
  • 2 eggs- lightly beaten
  • 130g plain flour
  • 1 tsp baking powder
  • 1 tsp almond essence
  • 6-8 apples (I used Braeburn)

(You can get American conversions for this recipe here)

 How to make the cake

  1. Peel, core and slice the apples in to quarters then cut each quarter into three.
  2. In a large saucepan of boiling water parboil  the apple slices for 5 minutes. Drain and set to one side to cool.
  3. Grease and line an 8″ tin. Heat your oven to 180ºC (160ºC fan)
  4. Combine the oil and sugar then add the eggs.
  5. Add the almond essence.
  6. Sieve the flour and baking powder onto the wet ingredients and fold in.
  7. Pour the mixture into your cake tin then place the cooled apples in a pretty design on top of the cake mix and bake in the oven for 50-60 minutes.
  8. It’s baked when a skewer comes out of the centre of the cake without any cake mix on it.

So what are you making this weekend. I’d love to know. Whatever it is I hope you have a good one.


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