My Top 10 favourite treats! Part 1

With the many Food intolerances I have unfortunately been blessed with, I have always found it hard to find baked treats and tasty dishes which will leave my tummy happy as well as not edging myself towards diabetes. I came across Deliciously Ella on Instagram a couple of years ago and instantly related to her due to her medical past and beliefs. Ella Woodward created ‘Deliciously Ella’ when she was diagnosed with the autoimmune disease entitled Postural Tachycardia Syndrome. The disease broke down her nervous system and simple tasks such as walking up the stairs would bring her to the point of blacking out. Ella changed her diet drastically and managed to overcome her issues with natural and holistic approaches. Her recipe books boast some of the most simple, yet delicious recipes, catering to people with intolerances and allergies and I just bloody love them! They have inspired me to be a lot more daring in the kitchen and become more aware of what I am feeding my body.

So, here are my top 10 favourite recipes which include some of Deliciously Ella’s as well as my own! All these recipes are Gluten Free, Dairy Free, Egg Free, Soy Free and Low Glycemic. 

  1. Sweet Potato Brownies. 


Yes you read correctly. Sweet Potato Brownies with a cashew nut filling. Made from Sweet potato, Medjool dates, ground almonds, brown rice flour, raw cacao powder and 100% pure maple syrup. Don’t judge until you try! Your life will change!

Ingredients (makes 10 brownies)

– 2 medium to large sweet potatoes (600g)

– 2/3 of a cup of ground almonds (80g)

– 1/2 a cup of buckwheat or brown rice flour (100g)

– 14 medjool dates

– 4 tablespoons of raw cacao

– 3 tablespoons of pure maple syrup

– a pinch of salt

Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about  twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!

2. Oozey Bluezy Blueberry squares.

The Perfect healthier alternative for when you’re craving sugar. Ingredients include brown rice flour, ground cinnamon, almond milk, ground almonds, fresh blueberries and 100% pure maple syrup.


– 2 cups of blueberries

– 4 over-ripe bananas

– 1 cup of brown rice flour

– 1 cup of ground almonds

– 1/2 a cup of water

– 4 tablespoons of date syrup

– 4 tablespoons of pure maple syrup

– 2 teaspoons of cinnamon

Start by pre-heating the oven to 180C.

Then place the almonds, flour  in a food processor and blend for a few minutes until a smooth flour forms. Once this has happened, slice the banana into the mix and pour in the water, cinnamon and maple syrup and blend again until smooth. Then use a spatula to scrape all the mixture out of the processor and transfer into a large mixing bowl. Next, stir in the blueberries.

Once the mixture is stirred well transfer the mix into muffin trays, lining them with olive oil if they are not non-stick, and bake for 30-40 minutes – until you can stick a fork until the muffin and pull it out clean. To them out of the oven and allow them to cool!

3. Cacao Puffed Quinoa Krispies. 


– 1 and a ½ cups of popped/puffed quinoa (60g)

– 1/3 of a cup of raw cacao powder 

– 6 tablespoons of pure maple syrup

– 5 tablespoons of coconut oil

– 2 tablespoons almond butter (or an other nut butter – I didn’t have any in so I left it without. Still tasted pretty good!)

– small/bite-sized cupcake cases

Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat it for a few minutes until it’s totally smooth and melted. While this melts pour the quinoa pops into a mixing bowl.

Once the mix has melted pour it over the quinoa pops and stir it all together, until all the quinoa pops have been covered in chocolate.

Scoop the mix into small cupcake holders and place them in the freezer for twenty minutes or fridge for an hour.

4. Chocolate Chia Seed Cookies

These bad boys consisted of blended almonds, cashews, chia seeds, brown rice flour, medjool dates and a little agave nectar.


– 1 cup of blended almonds

– 1cup of blended cashews

– 1 cup of brown rice flour

– half a cup of agave nectar

– 3 tablespoons of chia seeds

– 6 medjool dates

Preheat the oven to 350F. Line a cookie sheet with parchment paper.

Blend the medjool dates with the cashews and almonds. Add all the ingredients to a bowl and mix well.

Roll the cookie dough into approximately 12 golf ball sized balls and place on the cookie sheet. Flatten with a fork and bake for 10 minutes or until the edges are just starting to crisp.

Remove from the oven and allow the cookies to cool.

5. Double layered Almond Cake


For the cake 

– 3 large ripe bananas (340g)

– 1 1/2 mugs almond milk (450ml)

– 6 tablespoons of raw cacao powder

– 2/3 mug agave nectar (200ml)

– 6 tablespoons of coconut sugar

– 3 mugs of brown rice flour

– 1 mug of almonds

– coconut oil (for greasing)

For the icing:

– 2 ripe bananas

– 6 tablespoons coconut sugar

– 6 tablespoons of almond butter

–  2 tablespoons of coconut oil

Preheat the oven to 180C

Place the ripe bananas, almond milk, raw cacao, maple syrup and coconut sugar in a blender and blend until smooth.

Pour the mix into a large mixing bowl and then stir in the rice flour.

Add the almonds to a food processor and whiz for 30 seconds or so until they’re totally crushed, but not completely smooth – like a chunky flour. Stir the crushed almonds into a mixing bowl with everything else.

Grease two 20-25cm cake tins with the coconut oil before evenly distributing the mix between the two.

Place the cakes in the oven and bake for 30 minutes, until the cakes are totally cooked and you can stick a knife into the middle of them and bring it out clean.

Remove the cakes from the oven and allow them to cool for 10-15 mins before icing them.

While the cakes cook, place all of the icing ingredients into a blender with 1/2 mug (150ml) water and blend until smooth, then pour the mix into a bowl and leave it to thicken in the fridge while the cakes cool. Once the cakes are cool, ice them separately all over , then leave them to stand for 5-10 minutes for the icing to set a little. Place one cake on top of the other and pour any extra icing on top.

And there we have, a number of GF, DF, Low Glycemic, Egg Free recipes! If you’re looking for some other healthy and tasty recipes, check out and order her amazing cookbook!

Enjoy! K X