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4 Recipes to Bake this Weekend


With Mother’s Day just around the corner, my heart is full of gratitude for the incredible caregivers in my life who have nurtured and taught me the most precious lessons.

My grandmother, with her fighting spirit, always says, “Keep boxing.” It’s a powerful reminder that’s given me strength during the harder days of building a business. My mother taught me the undeniable value of hard work and diligence, a lesson that continues to ring true with me, especially now!

This special day is one to give back to those who have cared for us – honouring their wisdom, kindness, strength and patience. We recognise that this weekend can be a difficult time for some. If you’re feeling this way, please know that we see you and we’re sending our deepest love your way.

Read on for 4 of my favourite heartwarming recipes to share and savour with those you love! 

 

Sticky Date & Apple Slice

My little twist on the classic sticky date slice! I’ve added fresh, tender apples to the gooey goodness of the dates, plus the satisfying crunch of flaked almonds to make each bite just so divine. It’s the perfect balance of chewy and crunchy textures that your mum is sure to love. 

Serve with a cup of tea and a creamy dollop of Greek yoghurt or a scoop of ice cream.  

For the wet ingredients:⁠

  • 12 Medjool dates, pitted⁠
  • 1 cup (250ml) water, boiling⁠
  • ½ tsp bicarb soda⁠
  • 3 eggs⁠
  • ¼ cup extra virgin olive oil⁠
  • ¼ cup maple syrup⁠
  • 1 tsp vanilla extract⁠
  • 1 tbsp lemon juice 

For the dry ingredients:⁠

  • 2 cup (200g) almond meal⁠
  • 1 tsp baking powder⁠
  • ½ tsp bicarb soda
  • 1 tsp cinnamon⁠
  • 1 tsp ground ginger⁠

For the topping:⁠

  • 1 apple, in thin moons
  • ¼ flaked almonds 

Method:

Preheat the oven to 180°C or 360°F. Line a rectangular baking dish with baking paper, we used a 17cm by 26cm tin. 

Place the Medjool dates in a heatproof bowl and cover with the boiling water. Sprinkle the bicarb soda over the top and set aside for 10 minutes. ⁠

Combine the remaining wet ingredients in a mixing bowl. Whisk until smooth. ⁠

Combine the dry ingredients in another mixing bowl. Whisk to ensure there are no lumps. Pour the wet ingredients into the dry and stir. ⁠

Mash the dates until a thick paste forms. There can be some lumps of dates remaining; this will add some texture to the slice. Add the date mixture to the cake batter and stir until incorporated.⁠

Pour into the lined baking dish. Arrange the apple slices on top and sprinkle over the flaked almonds. Bake for 30-35 minutes or until cooked through.⁠

Once the slice is cooked, remove from the oven. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.⁠

Slice and serve with Greek yoghurt or ice cream. Any leftovers can be kept in an airtight container in the fridge for up to 4 days.⁠

Time to cook: 50

Makes: 12 slices 

 

 

Lemon & Blueberry Slice with Ricotta Icing

The perfect afternoon pick-me-up, this slice stars a fluffy almond-coconut base bursting with blueberries – all touched by a wave of zesty lemon flavour. The real magic happens with the ricotta icing that melts in your mouth… so good! 

This recipe is a celebration of fresh flavours and textures, perfect for sharing with the special caregivers in your life. Bake up a batch of sunshine this weekend and show your appreciation with a slice (or two) of pure goodness. 

Ingredients:

  • 1 ½ cups (160g) almond meal
  • ½ cup (45g) desiccated coconut 
  • ½ cup (60g) spelt flour, or flour of choice 
  • 1 tsp bicarb soda
  • 2 eggs
  • ½ cup maple syrup 
  • ⅓ cup lemon juice 
  • 1 tsp vanilla extract 
  • 2 tbsp lemon zest 
  • 1 cup blueberries 

For the icing: 

  • 1 ½ cups (300g) smooth ricotta 
  • 1 tbsp maple syrup 
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Lemon zest 

Method:

Preheat the oven to 170°C or 335°F. Line a square tin (20cm by 20cm) with baking paper.

In a large mixing bowl combine the almond meal, desiccated coconut, flour and bicarb soda. Whisk to combine and smooth out any lumps.⁠

In another mixing bowl, whisk together the eggs, maple syrup, lemon juice and vanilla.⁠

Pour the wet ingredients into the dry. Gently fold together using a spatula, you don’t want to overmix the batter. Add in the lemon zest and blueberries and fold again.⁠

Spoon the mixture into the lined tin. Bake in the preheated oven for 25 minutes. 

Once the cake is cooked, allow to rest in the tin for 15 minutes before removing from the tin and cooling on a baking rack. 

Whilst the sliced is cooling, whisk together the ricotta, maple syrup, vanilla and lemon juice. Once the slice has cooled, spread the icing onto the top. Finish with some extra lemon zest. 

Keep any leftovers stored in an airtight container in the fridge for up to 3 days. ⁠

 

 

Dark Chocolate, Carrot & Banana Bread

An extra cosy recipe for this Mother’s Day – this is what happens when banana bread meets the spice of carrot cake! This easy-to-make loaf brings together the best of both worlds plus a hint of cinnamon and ginger, then studded with crunchy walnuts and rich, dark chocolate chunks for extra indulgence. 

Dry Ingredients:

  • 1 ½ cups (200g) spelt flour, you can replace with gluten-free flour 
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ginger 
  • 1 carrot (150g), grated 
  • 100g (3.5oz) walnuts, chopped
  • 100g (3.5oz) dark chocolate, chopped

Wet ingredients:

  • 2 bananas, mashed
  • 3 eggs
  • ⅓ cup maple syrup
  • ⅓ cup extra virgin olive oil
  • 2 tsp vanilla extract

Method:

Preheat the oven to 180°C or 350°F. Line a loaf tin with baking paper. 

In a large bowl, combine the spelt flour, baking powder, cinnamon and ginger. ⁠

In another bowl, whisk together the mashed banana, eggs, maple, oil and vanilla. 

Pour the wet ingredients into the dry and stir gently to combine. Add in the carrot, walnuts and ¾’s of the dark chocolate and stir until just mixed through. 

Spoon the mixture into the loaf tin and press the remaining chocolate into the top. 

Bake for 45-50 minutes or until a skewer inserted comes out clean. 

Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. ⁠

Makes: 1 loaf, 12 slices

Time to cook: 55 minutes (including prep time) 

 

 

Dark Chocolate, Banana & Raspberry Muffins

I adore the sweet bananas, tart raspberries and rich dark chocolate chips in this comforting classic muffin combination. I’ve used wholesome ingredients like almond meal and spelt flour to make these treats irresistible and packed with nutrient-rich goodness.

Bake a batch to share with your loved ones this weekend! 

For the wet ingredients:⁠

  • 3 bananas, ripe & mashed⁠
  • 3 eggs⁠
  • 1/3 cup maple syrup⁠
  • 1/3 cup extra virgin olive oil ⁠
  • 1 tsp vanilla extract ⁠

For the dry ingredients:⁠

  • 1 cup (100g) almond meal⁠
  • 1 cup (120g) spelt flour, or gluten-free flour ⁠
  • 1 tsp cinnamon⁠
  • 2 tsp baking powder⁠
  • 1 cup (150g) dark choc chips ⁠
  • 1 cup raspberries, fresh or frozen ⁠

Method:⁠

Preheat the oven to 160°C or 320°F. Line a 12 cup muffin tin with muffin liners. ⁠

In a mixing bowl, whisk together the wet ingredients. ⁠In another large mixing bowl, whisk together the almond meal, spelt flour, cinnamon and baking powder. Pour in the wet ingredients and gently fold until combined. Sprinkle in the chocolate chips and fold again. ⁠

Spoon ⅓ of the batter into the muffin cups. Sprinkle ½ of the raspberries on top, gently pressing them into the batter. Repeat this process with the remaining batter and raspberries. ⁠

Bake in the oven for 30-35 minutes or until the muffins are cooked through. ⁠

Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin individually and freeze them for up to 1 month. Defrost and warm before eating. ⁠

Time to cook: 40⁠

Makes: 12⁠



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