Gluten Free and oh so delicious Carrot and Pecan Muffins

Hmmm I’m not too sure if these are cupcakes or muffins…I reckon its more of a muffin though as it doesn’t have a frosting and is super healthy. Ok Carrot Muffins they are – doesn’t have the same ring to it though does it?? :O One thing I DO know though is that they taste GREAT. I’ve just ate two of them and I swear I could eat another two, they are so moreish ! 😀 😀

The all important ingredients:

~1 1/2 cups of Almond flour (ground almonds)

~1 1/2 cups grated carrot

~1/2 cup of chopped nuts (I used brazil nuts and pecans as that’s what I had in the cupboard)

~1/4 cup of honey

~3 eggs

~1/2 teaspoon sea salt

~1/2 teaspoon of baking soda

~1/2 teaspoon of ground cinnamon

~2 Tbsp Natural yogurt

Preheat oven to 165’c

Put paper muffin cups in to the muffin tray holes (12)

Put almond flour, salt, baking soda and cinnamon in a bowl and mix together. In a second bowl mix the eggs yogurt and honey. Add the grated carrot and chopped nuts to the egg mixture. Add the wet mixture in to the dry ingredients and combine. Spoon the mixture in to paper muffin cups.

Bake at 165’c for 18 minutes and then turn the heat up to 180/190’c and cook for a further 5 minutes

Remove from oven and put on wire rack to cool

If you want a quick and easy ‘frosting’ for the top (to make them cupcakes) mix cream cheese and honey together. Chill in the fridge and apply to the top once cooled.












Gluten Free Quesadillas


I was watching the box yesterday when the lovely Nigella appeared on screen, it was an old series but still a good one. She was making Quesadillas and I realised I hadn’t had them in YONKS! SO thank you Nigella, you are the inspiration for these 🙂

I made these for lunch yesterday and today and made them two completely different ways for comparison. Both are Gluten Free, first one is made with a gluten free wrap from Tesco – they are good but at €4 for 6 wraps VERY expensive! The other one was made with my one egg wrap. There are different fillings in both too…I have to say the Gluten Free wrap just pips the egg wrap for me as it gets crispy after going in to the griddle pan but its all down to preference 🙂 Let me know which one you prefer in the comments 😀

Gluten Free Wrap 

*Gluten Free Wrap

*2 slices of Ham (I used plain thin sliced ham you can use whatever ham you prefer)

*20g Grated Cheddar

*Half a scallion

*A couple of Jalapenos depending on how hot you like it!

*6-8 strips of red pepper

*8-10 leaves of baby spinach

*Dijon/English Mustard (optional)

*Spray Oil

Spread the wrap with mustard if using. Place the ham so it covers all of the wrap.


Add the remaining ingredients to just one half of the wrap.


Bring one side over so its in the shape of a half moon


Have you Griddle preheated. I used spray oil on the both sides of the wrap, you can brush with a little oil if you have no spray oil.


Toast on either side until cheese has started melting


Cut in to 3 triangles



Egg Wrap

*One Egg Wrap shown here

*2 slices of parma ham

*20g Feta Cheese crumbed or grated

*Half a scallion

*2 sundried tomatoes chopped up

*3 Basil Leaves, roughly chopped

The same as above to assemble and then toast on the griddle pan

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This one was super tasty too but the gluten free wrap had a bit more crisp to it.

Let me know your thoughts


My first batch of Gluten Free crackers!

So as you may know I have recently started dabbling in Gluten Free cooking. I love crackers with cheese & wine, crackers with dips, crackers for nibbles with smoked salmon – you get my drift I like crackers!! I wanted to make some homemade gluten free ones as the packet ones (and anything gluten free) are so expensive and to be honest have so many ingredients in them it kinda puts me off!

Anyway I had a little search online and came across a recipe on Pure home and Body for Paleo Almond flour crackers and it looked perfect, only 4 ingredients!

I made them today and I must say they are pretty amazing! I intend to start experimenting with the flavours on my next batch 🙂

-170g almond flour (ground almonds)
-2 egg whites
-2 tbsp olive oil
-Rosemary & thyme
-sea salt
-cracked black pepper

Have 2 sheets of baking parchment ready. Mix flour,egg whites & olive oil together with a fork it will come in to a ball. Put the ball on one sheet of parchment and place the second sheet on top roll out. Add your herbs now, roll again until it’s the thickness you want. Remove the top sheet of parchment and add sea salt & black pepper. Bake in a oven for 10-15 minutes until golden and dry. Cut while still hot them let completely cool before eating or storing in an airtight container.

These go perfect with my Caramelised Onion Hummus and Healthy Spinach Dip








Caramelised Onion Hummus

I made caramelised onion hummus, which I love! I came across Caramelised onion hummus in a supermarket and really liked the flavor, so I started making it myself soon afterwards as chickpeas are so damn cheap! 😀  It is great as a dip and I love to put it on rice cakes too Mmmmm. This is low fat as the only bit of oil I use is to slow cook the onions.


~2 onions sliced
~1 can of chickpeas, drained and rinsed
~2 garlic cloves crushed (or garlic powder if you prefer)
~4 Tbsp of lemon juice
~1 Tbsp of olive oil
~Water for consistency (depending on how smooth you like it)
~Cayenne Pepper to taste
~1/4 tsp of cumin seeds, dry fried and ground

Cook onions in oil on a low to medium heat until they are browned and caramelised, dont let them burn – this will take approx 15 mins. While this is cooking peel the chickpeas, now I know what you’re thinking peel a whole tin of chickpeas! It is not compulsory but it does make a much smoother hummus 🙂

Put all the ingredients in a food processor and whizz, it will take a while to get to a smooth consistency and will depend on how much filtered water you add, I personally like mine smooth so added around 100ml in batches, not all at once.

Put in a serving bowl and sprinkle with paprika. Cover and chill in the fridge. Once chilled it is ready for dipping.



If you are having a bit of a get together and want some more nibbles make my Healthy Spinach Dip  and accompany with vegetable sticks or corn chips – homemade or bought

Thirsty Thursday

Seeing as today is Arthur’s Day and Thursday is the start of the weekend for a lot of people I’ve decided tonight to recreate some drinks we had (a lot of) in Majorca!

On the menu will be:
*White Sangria

And I’m going to make Limoncello Daiquiri’s too as I bought a bottle of limoncello in Majorca to bring home 😉

All recipes and photos will be up later.

To Arthur!! 😀

Healthy Spinach Dip – Yum!

So I said I would recreate this well known dip in to a healthier version. It would be great for Saturday nights in with the girls or nibbles at a dinner party just serve with Crackers, Breadsticks, Homemade bread, Doritos or whatever takes your fancy!

~100g Baby Spinach leaves
~100g reduced fat cream cheese
~4 Tbsps of low fat Natural Yogurt
~1 baby onion or shallot, finely diced
~1/2 tsp garlic powder
~Tbsp lemon juice
~Salt & Freshly ground pepper to taste
~Paprika (optional)

I cook half the spinach and leave the other half raw for some crunch, you can cook it all if you prefer. Rinse in water then put in to a microwaveable bowl, cover and steam for around 2 minutes until cooked. Remove from the bowl and squeeze the excess water from the spinach the roughly chop up..

Mix the yogurt and cream cheese together add lemon juice and the garlic. Add spinach, onion, salt and pepper to taste. Check the seasoning and then add paprika if using.

Happy Dipping! 🙂 😀

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Quick healthy lunch – Tuna Wrap

This is a super quick, tasty and healthy lunch option! Using my one egg wrap as shown in my turkey brie and relish recipe – so its gluten free. I use low fat natural yogurt instead of mayo so its cutting fat and calories also 😉


-Half tin of tuna in brine drained well

-half red onion, diced

-few strips of red pepper

-4 slices of cucumber

-2 cherry tomatoes

-my one egg wrap recipe here

-1 tablespoon of low fat natural yogurt (I use Lidls Linessa yogurt)

-1/4 tsp of dijon or wholegrain mustard (optional)

-black pepper to taste

Mix the drained tuna, onion, yogurt, mustard and black pepper together to taste. Spead the mixture in the middle of your wrap. Add tomatoes, cucumber & peppers, wrap up cut in half and munch up.