Healthy lemon loaf cake recipe – perfect for Mothering Sunday

My mum is such a fanatic about afternoon tea so this year I’ve decided to have a go at making my very own selection of homemade treats for her to try.

This is just one of the tasters I’ve made that will be a sliced up on the cake stand. This recipe is actually a little bit of experimentation I have done myself to turn a lemon drizzle cake into a guilt-free dessert!

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This lighter alternative is sugar-free, dairy free and can be made gluten-free. Oh and it’s totally delicious!!

Healthy Lemon Cake recipe

Ingredients

  • 1 1/2 cups of self-raising flour (oat flour or other gluten-free flour)
  • 1 1/2 tsp of baking powder (2 tsp for gluten-free)
  • 1 cup of alpro plant-based yogurt/ low-fat greek yogurt
  • 1/2 cup of agave nectar
  • 1/2 tsp of vanilla extract
  • 3 eggs
  • Zest from 2 lemons
  • 1/2 cup of lemon juice
  • 1/2 cup of melted coconut oil

Simple steps

1. Mix wet ingredients together (yogurt, eggs, agave nectar, vanilla extract, lemon juic and zest). Leave out the coconut oil for now.

2. In a large mixing bowl combine the dry ingredients together.

3. Slowly add the two mixtures together, gradually folding in the coconut oil.

4. Pour into greased loaf cake dish and bake in pre-heated oven for 40 minutes.

5. With a skewer check if it comes out clean then leave to cool before eating.

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It will last in an airtight container for a week. Delicious as an afternoon sweet treat with a cuppa or a fab dessert for you and your friends with custard or ice cream.

So you can have your cake and eat it! I hope you try this recipe at home and enjoy it as I hope my mum does this Sunday.

Love Leeanna xo

DIY Mother’s Day baking – Easy recipe for courgette, orange and pistachio loaf

Need some inspiration for Mother’s Day brunch, dessert idea or even as a homemade gift?

This healthy yet delicious cake is perfect for impressing all the lovely mum’s who have already tried and tasted everything.

I really surprised myself with this recipe… who would’ve thought a green vegetable I’ve only ever eaten with chicken for dinner actually tastes super delicious in a cake. I can’t think of a better way to sneak greens into my diet than inside my favourite kind of treat – cake and it’s just the type of dessert my mum would be intrigued to taste but never ever make herself.

FullSizeRender (4)What’s even more good news about this cake is that not only does it have nourishing goodness from the green veg but it is also packed full of protein and fibre from the flour I’ve chosen to use.

I found loads of pistachios leftover from making granola and I saw this recipe in Stylist magazine a while ago and decided to take on the challenge. I definitely recommend anyone to give this recipe a go to really impress you friends with something a bit different and sure to please with its healthy goodness and tastiness.

Courgette, orange and pistachio loaf recipe

Ingredients

  • 200g crushed pistachios
  • 1/2 tsp cinnamon
  • 150g unsalted butter
  • 225g spelt flour
  • 185g caster sugar
  • 3 eggs
  • Zest of an orange

Orange icing

  • Juice of half an orange
  • 2 tbsp icing sugar

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Method

Step 1: Preheat the oven to 180°C and grease a loaf tin with butter.

Step 2: Crush the pistachios as best you can- I finely chopped them. Just be careful to watch your fingers and keep some for the topping!

Step 3: Cream together the butter (make sure it’s softened) , sugar and orange zest. Then combine with the cinnamon and flour, gently stiring in one egg at a time.

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Step 4:  Pour the mixture into the cake tin and bake in the oven for one hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.

Step 3: To make the topping, just mix icing sugar and the orange juice for a sweet and citrus sauce.

Step 4: Serve the cake with the sauce poured over and some pretty crushed pistachio on top. Then enjoy!

I hope you enjoy this recipe as much as my mum has and it encourages you to be a bit more brave and experimental with your ingredients in the kitchen!

Love Leeanna xo

How to make white chocolate, prosecco and strawberry oreo cheesecake

This cheesecake is FULL of ALL my favourite things so eating this was an absolute dream come true.

My boyfriend made this cheesecake for me as part of his romantic Valentine’s Day meal and boy oh boy did he impress! He combined all of the things I love – prosecco, white chocolate, Oreos, strawberries and cheese – in one heavenly dessert!


He said he took inspiration from different cheesecakes he’s made before to create my perfect one.

I just had to share the recipe with you! 1) so I can remember how to make it myself and 2) so all of you can enjoy this beautiful experience too!

Recipe

Ingredients

  • Punnet of strawberries (remove stalk leaves)
  • 425g cream cheese
  • 1/2 bottle of prosecco
  • 400ml whipping cream
  • I bar white choc
  • 2 tablespoons sugar
  • 2 packs original Oreos
  • A tbsp of melted butter
  • Grated white choc on top


Steps

  1. In a mixing bowl add the strawberries to the prosecco and leave to soak overnight
  2. In a food processor blend the Oreos in small batches before stirring in melted butter
  3. Press the biscuit base into your cheesecake dish
  4. Use the food processor or electric whisk to mix the whipping cream before folding in the cream cheese
  5. Add sugar
  6. Fold in melted white chocolate (give it a few second to cool before pouring in)
  7. Get your soaking fruit from the fridge and slice up the largest strawberries to stick around the outside of your filling
  8. You can now layer the Oreo base with this chocolatey cheesy topping
  9. Leave to set for atleast 3 hours
  10. Chop the rest of the soaked strawberries into small chunks and place on top of the cheesecake
  11. Finally decorate with grated white chocolate and serve with a shot of prosecco (if you haven’t finished drinking the bottle already!)

I hope you all enjoy this delicious dessert as much as I did. My boyfriend definitely blew me away with it….and I may have got a little too excited about this compared to receiving my flowers and roses… but he doesn’t need to know that. I can’t help that I have the biggest sweet tooth ever!

Love Leeanna xo

How to make homemade peanut butter cups – the perfect dessert to your Valentine’s Day meal

If you haven’t already noticed, shops are now stocked full of cheesy Valentine’s cards, an unlimited supply of heart-shaped chocolates and pretty roses so if you aren’t already in the mood for the most romantic day of the year these DELICIOUS heart-shaped treat are sure to help.


If you’re anything like me… really really bad in the kitchen then these super easy to make desserts will put a great big smile on your face because believe me anyone can make them and everyone will love them (providing you’re not allergic to peanuts).

These delicious treats are perfect for a homemade gift to your loved one if your saving your pennies, great if you’re having the girls over for a Galentine’s night in and even better if you haven’t even got a Valentine but want to treat yourself to something heavenly while watching Magic Mike. 

What you will need

  • 1 large bar of milk chocolate
  • 1 large bar of dark chocolate
  • 1 large bar of white chocolate 
  • 2 tbsp smooth peanut butter
  • 2 tbsp icing sugar
  • Pink sprinkles of choice
  • Heart-shaped cupcake cases


Steps

  1. Start off by melting the dark chocolate either in the microwave in short bursts of 10 seconds stirring to check or in a glass bowl over boiling water
  2. Spread the chocolate into the base of each cupcake case and leave to set it the fridge until hard (takes roughly 20 minutes)
  3. Meanwhile mix the peanut butter and icing sugar in a bowl – it will become less sticky to make it easier for spreading
  4. Once the dark chocolate has hardened, spread a thin layer of peanut butter mix
  5. Repeat the same process with milk chocolate and then peanut butter mix before topping with the melted white chocolate
  6. Add your desired sprinkles for the top – this could be pink or any colour sprinkles, mini love heart sweets, marshmallows, edible glitter or popping candy or a combination! 

You can have fun with the decorations and be as creative as you wish with your toppings. 


Luckily for me my boyfriend has volunteerd to cook for me on Valentine’s Day so these will be a treat for me and the girls this weekend. Thank goodness… otherwise he would have had them all! 

I hope you enjoy these as much as we have and they make your Valentine’s Day extra special and TASTY!

Love Leeanna xo


    Easy Halloween Recipes: Simple spooky treats sure to impress on Fright Night

    Happy Halloween!

    It’s that time of year again… and I am SO happy about it. Halloween is such a good celebration and it always brings out my inner DIY creative self!

      
    I have already been working on my pumpkin-carving skills, clown make-up designs and now I’m ready to get spooky in the kitchen. 

    If you’re anything like me and don’t actually have a real knack for baking… have no fear! Just follow these simple steps for making some sure-to-impress super easy treats. Trust me if I can do it – you can!

    BOO-nana Gouls

    Omg how cute do these yummy bananas look?! And the best thing of all… you only need three ingredients and they take such little time.

       
    Ingredients 

    • Bananas
    • White chocolate 
    • Milk chocolate chips 

    Method

    1. Cut the banana into halves
    2. Use lollipop sticks to skewer each banana  and pop them in the freezer…. Be patient! It will take a couple of hours…
    3. Melt a bowl of white chocolate over a hob of boiling water 
    4. Once the bananas have completely frozen, dip them in the chocolate and smother them in as much chocolate as you wish 
    5. Place on greaseproof paper and top with two chocolate chips for eyes

    * You can even make this Halloween treat healthy by switching white chocolate for fat free natural yogurt

    Spooky Spiders

    These spooky spider treats are so easy to make and something I’ve incorporated from a house favourite of ours. I’ve turned my go-to treat recipe for chocolate peanut butter cornflake cakes into a scary and delicious fright night snack.

      
    Again all you need is just a few ingredients and you’ve got a winner! I mean can you even go wrong with the perfect combo of peanut butter and chocolate? Hell no!

    Ingredients 

    • 4 cups of cornflakes
    • 1 medium bar of milk chocolate
    • 1 large tbsp of peanut butter
    • Worm sweeties/liquorice laces/strawberry laces
    • Mini smarties

      
    Method

    1. Melt the chocolate and peanut butter in a bowl over boiling water (or in the microwave in short pulses)
    2. Add cornflakes to the gooey mixture and stir until covered
    3. On greaseproof paper lay out your spider legs as you wish
    4. Top the legs with the cornflake mix in the shape of bodies
    5. Add two mini smarties for eyeballs
    6. Leave to chill in the fridge for at least 2 hours

    I hope you have go at either of these recipes yourself for Halloween – they really are great fun for the kids and such a simple way to impress your friends.

      
    Now pop the kettle on and enjoy your favourite horror with these tasty spooky snacks! 

    Love Leeanna xo

    Guilt-free Raw Snickers Cheesecake

    Who doesn’t love a chunky snickers bar or a naughty slice of cheesecake?! Well there is a lot to love about this tasty combo of the two with it being gluten-free and refined sugar-free. It’s all-natural wholesome ingredients with no added sugar will help satisfy those sweet-tooth cravings and keep you satisfied for longer.

    IMG_2158To replace the processed sugars of a normal snickers bar, I made this dessert a healthier alternative by using a raw and sugar-free recipe which is just as indulgent and fulfilling as the original. I was so shocked this actually turned out tasty and my whole family enjoyed it too. You can’t go wrong with a dessert of chocolaty healthy goodness- the perfect pud if you’re having friends over!

    Raw Snickers Cheesecake

    Ingredients

    Base:

    • 1 1/2 cups of cashew nuts
    • 1 cup of desiccated coconut
    • 8 pitted Medjool dates
    • 2 tbsp of Agave Nectar

    Peanut Butter Caramel layer:

    • 8 pitted Medjool dates
    • 1/4 cup of peanut butter (you can use a reduced fat one too)
    • 2 tbsp unsweetened almond milk
    • 1 tbsp Agave Nectar

    To decorate:

    • 1/4 bar of melted dark chocolate

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    Instructions

    For the base:

    1. In a food processor, crush up the cashews into small pieces.
    2. Add in coconut dates and agave until a sticky dough forms.IMG_2159
    3. Press the mixture into a round dish lined with clingfilm and put in the freezer for a good hour.

    For the caramel:

    1. Blend all ingredients, adding the almond milk a little bit at a time.
    2. Once a smooth caramel consistency has formed spread over the base.
    3. Drizzle with melted chocolate in any pattern you desire.
    4. Pop it back into the freezer until it has hardened and viola a deliciously healthy dessert for everyone to have a slice of.

    After trying my first ‘raw’ creation I will definitely give some other treats a go. I hope you enjoy this easy-to-make recipe and test it on your friends at home.

    Love Leeanna xo

    #MotivationMonday: Guilt-free Summer Berry Cake

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    The past couple of weekends have been totally all about birthday celebrations and filled with delicious food, birthday cake and far too many bottles of prosseco and pitchers of cocktails! After all of these constant naughty treats, me and my housemates have developed a huge appetite and seem to be constantly hungry and constantly snacking on all the left over naughties in the house! Probably because we’re starting to truly feel the hangover…

    Knowing and watching me fail at trying to complete my New Year’s Resolution to learn how to cook, one of my gifts from the girls was a recipe book by Amber Rose filled with healthy baking ideas for tasty sweat treats like cakes, tarts, jams, custard and puddings. Flicking through this Love Bake Nourish book, we have already bookmarked probably every page to try at some point! Our mouths were watering just looking at all the beautiful pictures!

    Now that the celebrations of me turning the big 20 are over, we thought we’d give one of the recipes a go so we could munch on something healthier than our naughty stash of crisps and chocolate.

    But of course it still needs to be tasty! So for my first go at attempting a recipe from the book, I chose the Summer Berry cake to use up all of our strawberries. Anything with fruit always makes me feel like i’m nourishing my body and doing it some kind of good.

    Ingredients

    Cake mix:

    • 160g wholewheat spelt flour
    • 2 tsp baking powder
    • 20g cornflour
    • 180g unsalted butterIMG_1944
    • 180g maple syrup
    • 1 tsp vanilla extract
    • 3 large eggs
    • Zest of half a lemon

    Topping:

    • 180g fat-free greek yogurt
    • 2 tbsp light honey
    • Punnet of strawberries/blueberries/raspberries

    The steps in this recipe are so simple to follow without needing loads of equipment – exactly what I need!

    1. Pre-heat oven to 180 degrees and grease a cake or loaf tin, whichever shape you’d prefer the cake to turn out like.
    2. In a large mixing bowl cream the butter until pale and fluffy, before slowing sifting in the flour a little bit at a time and beating in the eggs one at a time.
    3. Fold in the rest of the flour, baking powder and cornflour before adding the syrup, vanilla and lemon zest.

    Top tip: If you think your mixture is too stiff just add a couple of tablespoons of milk.

         4. Pour your delicious-smelling mixture into the cake tin and bake for 40 minutes. The cake will start to look golden brown and smell amazing!

    Top tip: Make sure you leave it cool for at least a good 40 minutes before you decorate with your topping.

         5. For the fruity topping, just mix the yogurt and honey in a bowl and spread on the cake as you wish before covering it with as many strawberries as desired. So simple but soooo tasty!

    And wholla you have a tasty, refined-sugar free healthier cake for your family and friends to munch on! Delicious with your afternoon cup of tea.

    I’d never used spelt flour before, I don’t think I actually even knew it existed! But in the book it’s a very popular ingredient in the recipes and Amber Rose highly recommends it for its texture and nourishing goodness.  I did a bit of research into the benefits of this type of flour and the reason it’s healthy is because it provides a number of nutrients including several B vitamins, lots of fibre for improving digestion and its lower in calories than wheat. Yay we can bake healthy!

    And another health benefit that makes this recipe refined sugar-free is the alternative sources of sweetness by using maple syrup and honey. Maple syrup contains minerals, especially manganese and zinc, and at least 24 different antioxidants, helping your body with things like keeping bones strong and improving your metabolism. And honey is apparently good for improving athletic performance, whilst cotnaing antioxidants which help reduce the risk of some cancers and heart disease.
    So could even be a pre-workout treat! Still best to eat both sweetners in moderation though! 🙂

    Hope you give it a go at home and enjoy this recipe as much as we did!

    Love Leeanna xo