Posts tagged flourless
Apple cashew pudding

This was another ridiculously simple dessert that I made last week.

Simplicity is often synonymous with success in my book. Obviously my recipes still need to taste amazing, but i'm not one for lengthy ingredients lists and instructions (if I can avoid it) so this recipe was definitely the pinnacle of my kind of  'success' in recent weeks.

Simplify. Everything.

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Just look at the ingredients list... it contains contains two main ingredients!!

This recipe was developed as part of a collection for the Real Food Source as their next FREE ebook coming in the next few weeks... this time all about nut butters!! I have had so much fun coming up with recipes. Nut butter is so versatile.... From milks, to creams, to yoghurts, to all sorts of dressings and sauces as well as a crazy good flour substitute as in this recipe... who'd have thought it. Just look how moist fluffy it looks without a grain in sight! Plus there is no sugar- just pure fruity nutty goodness. 

Go try it now... takes 2 mins to blend and 2 mins to cook (if you go for the microwave option). As ever throw in extra mix-ins if your heart desires. :-)

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Recipe: Apple cashew pudding

Serves 1 (can easily be doubled/tripled- but still best baked in small pots instead of one larger one)


  • 1 apple- cored
  • 2 heaped tbs cashew butter*
  • 2-3 tbs water
  • ¼ tsp baking powder
  • ¼ tsp cinnamon
  • pumpkin seeds for top- optional 


Blend all ingredients together (other than seeds if using) to get a thick smooth batter.

Spoon into a ramekin suitable for the oven and bake for approx. 15-20 minutes  at 180C until golden on top.

This can also be cooked in the microwave on high for 90 seconds, you won’t get a golden top this way.

*I buy my cashew paste from The Real Food Source here but you can use any cashew butter or blend your own.

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Flourless Ferrero Rocher cookies!

I have one more Christmassy recipe planned for next week... it's a super simple 'gifting' recipe.

BUT these are cookies you wont want to give away!  The easiest ever flour-less cookies in my opinion and they are based on the concept I came up with when creating these cranberry almond cookies for the Real Food Source (also available in their free Christmas e-book).

The 'original' almond-cranberry cookies

The 'original' almond-cranberry cookies

The chocolate hazelnut version is just as good- or better is you are a chocoholic like me! I had come across some hazlenut butter i'd forgotten I had so the idea for a variation on the cookies presented itself just like that. I added some cranberries but you could omit these for a purer 'ferrero' flavour- or add some kind of rice crisp or wafer element for a more genuine Ferrero Rocher style creation!

Make sure you keep the nuts nice and chunky (whole hazelnuts) for a thick and chewy texture and also mix them through the batter rather than pressing on top- the texture is just so much better for some reason! These rare not crispy cookies but soft and chewy cookies. They do have a high 'fat' content form all the nuts... but it's basically the same thing as eating a small handful or dried fruit and nut mix and that's healthy (in moderation) right? 

One again this cookie format throw the door wide for your own interpretation- use the nut butter plus mix-ins of your choice, or why not try the original almond version.  Go go go... create... eat... and be merry! 

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Recipe: Flourless Ferrero Rocher cookies!

Makes approx 8 cookies


  • 100g hazelnut butter
  • 20g coconut sugar dissolved in 30g boiling water
  • 40g cranberries/cherries
  • 60g hazelnuts
  • 2 tbs cocoa powder
  • 1/2 tsp baking powder


Just mix it all together well adding the nuts and fruit last.

Dollop the mixture onto a lined baking sheet, it will spread a little whilst cooking.

Bake for 10-15 minutes at 180C Make sure you catch them as they gone nicely golden but before the nuts brown too much.

These cookies store pretty well, they get chewier each day so it just depends on your preference how quickly you eat them! I haven't tried freezing them.

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