Gingerbread season has arrived!!!!!!!!!!!!!!!!!!! Insert all the exclamation points and fun, festive happy dancing, here!!!!!!!!!!!!!!

Could I be anymore excited?!
Please tell me you read that in the voice of Chandler Bing (hello, Friends for life), if not, go back and read it again . . . I’ll wait . . .

And just in case you weren’t sure, the answer is no, I could not be any more excited – choosing to ignore the fact that gingerbread season means that Christmas is just around the corner and I haven’t even come close finish my Christmas shopping yet . . . am I stressed . . . little bit but . . .

I have a fresh batch of gingerbread muffins so I’m choosing to focus on that.

Please tell me I’m not the only one who is crazy excited for all things gingerbread?!

I don’t know what it is about that combination of spices, it just makes me feel all the fun and festive feels (just in case you didn’t know, Christmas is my absolute favourite) and warms me down to the depths of my soul.

Maybe it’s because gingerbread is not something we have everyday. The acceptable window for gingerbread consumption is just a few short weeks, really just the month of December, so I think that helps to make it extra special.

Speaking of extra special . . .

You guys, these gingerbread muffins . . . where do I begin ?!

Aptly named the best ever/ my absolute fave because they really truly are. By December 4th and I may have made them 3 times already . . . Im sorry it took so long for me to share them with you, life has been cah-razy, I know you get it . . . but, one bite of these light, fluffy, perfectly spiced gingerbread muffins and all will be forgiven . . .

Yes, they really are THAT good!

Soft, tender, subtly sweet, perfectly spiced and just all kinds of wonderful.

Made with just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 20 minutes!

Serve them simple as they are, drizzle with a traditional powdered sugar glaze or a little melted coconut butter. Extra cinnamon for me please!

Or you totally serve them with this whipped vanilla cream cheese frosting, or this espresso cream cheese frosting or even this dark chocolate espresso ganache – or make a platter with some of each! ← this will be happening!!

However you choose to do it you really can’t go wrong!

Perfect to have on hand to fuel the frenzied, frantic , last minute Christmas shopping or just because IT’S GINGERBREAD SEASON!!!!!!!

And just when you thought you couldn’t love them anymore, this recipes makes just 6-9 delicious little muffins so it’s perfect for those moments when you’re craving a slice of gingerbread (or 2) but don’t want to bother baking, or can’t be trusted with (←we’ve all been there) an entire loaf (or batch of 12-24)

And, these babies are 100% freezer friendly so you can totally get a head of the game, and make them now, pull them out of the freezer on Christmas Eve, Christmas brunch, sorted!

1 bowl + 7 ingredients ( a handful of spices) and 20 minutes and you too could be devouring this deliciousness!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly !!

All natural, quick and easy, subtly sweet, soft and tender, perfectly spiced gingerbread muffins . . .

From my heart to yours, enjoy xo

Let the festive fun, begin!!!!!!!

• I used Macro Mike limited edition caramel popcorn plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount if you want to try it & believe me, you do!
• You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!

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Question of the day –

What’s your fave festive treat??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Classic Style Gingerbread Muffins first appeared on Better with Cake.

Answer . . . honestly, I have no idea! Actually, I think I do . . . I kind of feel like I was never really interested in coffee cake although I have no idea why?! Coffee + cake sounds like a very good time to me and now that I think about it, it’s a combination that has my name allll over it so I’m not really sure why I resisted it for so long?!

I think in my mind I always assumed it was dry, boring, tasteless and something only “old” people enjoy . . . Maybe I had a bad experience with coffee cake as a child?! Who knows? But, I’m happy to tell you . . . I was very, very wrong.

And so was waiting so long to make it, eat it and more importantly share it with you!

A few weeks ago I shared my very first coffee cake recipe.  Remeber those blueberry crumble coffee cake muffins?! They were incredible, in fact, I’m still dreaming about them!

But this snickerdoodle coffee cake has taken my obsession to a whole new level!

The cake itself is subtly sweet, incredibly soft and super moist (sorry, nope… there’s really no other word that works here) and is spiked with a hint of cinnamon that totally reminds me of snickerdoodle cookies which also happen to be my absolute favourite cookie (hence the name) and it’s stuffed with a deliciously buttery, melt in your mouth, streusel that adds a lovely contrast in texture and swirls perfectly into the batter. It truly is a magical experience!

And then we have that optional (but not really) sugar-free, protein-packed whipped vanilla cream cheese frosting! It’s a cross between a (not-so) basic, traditional cream cheese frosting and a luscious slice of cheesecake and it pairs so perfectly with the buttery, streusel-y, “espresso” infused, cinnamon-y light, fluffy, melt-in-your-mouth coffee cake and you are going to LOVVEEEEEEEE it!

There are three simple components that make up this epic snickerdoodle cake- the cake, the streusel, and the glaze. All very simple on their own but when you put them all together, you have a truly magical eating experience that is going to rock your world.

You know what I’m thinking?! I’m thinking this life-changing, snickerdoodle coffee cake would be perfect for you to make and share with the ones you love over the upcoming holidays or just to make for your fine self on a random Tuesday because #treatyoself !

My suggestion? Do both. We’ve waited long enough to bring coffee into our lives. I suggest you make it this week, if not today, tomorrow for sure. Make it for your fine self to enjoy then again to share with loved ones on Christmas morning. Enjoy it with a big cup of coffee for the perfect morning…or afternoon… or late-night treat. Go onnnnn . . . you know you want to.

For my visual learners, Click here for some step-by-step pics, extra tips & to cook along with me 

From my heart to yours, enjoy xo

Notes –

* How to make a flax egg mix 1 Tablespoon of flaxmeal (ground flaxseed) + 2 1/2 Tablespoons of water, let it sit for 5 mins to thicken & voila , you have a flax egg.
1 Tbsp flax meal + 2.5 Tbsp water = 1 egg

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

** If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

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Question of the day –

What’s your fave flavour muffin? Any suggestions or requests on what we should make next?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your light, fluffy, bakery-style blueberry coffee cake muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Snickerdoodle Coffee Cake first appeared on Better with Cake.

My cheats tomato and ricotta tart!

Light, crispy puff pastry + creamy whipped “ricotta” topped with roast tomatoes, fresh basil finished with a drizzle of balsamic & a garlic-y greek yoghurt “dressing”

I know it sounds and looks kind of fancy but hear me when I say this could not be easier to make.

You will need . . .

Store-bought puff pastry (I used gluten-free), you “could” use a tortilla, your fave wrap or even just some pita or Lebanese bread but that puff pastry really is what makes this recipe, if you could even call it a recipe – more of a method, shine!

The taste, the texture . . . so light, so puffy, so buttery, so crispy, so, SO life changing-ly delicious! I know I said you could sub a tortilla, wrap or use pita bread but, I’ve changed my mind, I take it all back (yes I realise I could go back and just delete what I had originally written but here we are  . . .  )  nothing compares to the magic of the puff . . . Pls, pls, pls promise me you will do yourself a favour and use the puff pastry . . . at least once?! I promise it’s 100% worth it!

Ok, so now that, that’s all out of the way . . .where was I . . .

Store-bought puff pastry
Ricotta  – I made my own macadamia ricotta and wow was it delicious, I am including the recipe for that below but this I will allow you to sub. You could use regular ricotta,  almond milk ricotta or even good ol’ cottage (or cream) cheese if you prefer.
Parmesan – dairy/non-dairy, lactose-free or even nutritional yeast, anything to give an extra hit of zesty, cheese-y goodness
Garlic powder
Onion powder
Tomatoes – obv
Fresh herbs
A pinch of salt and some black pepper, always and
A drizzle of balsamic, if you want . . . believe me, you do!

What to do?!

Mix your ricotta
Load up your puff pastry – no subs remember
Bake for 15
Drizzle with some balsamic and your dreamy, garlicky greek yoghurt dressing
Sprinkle with fresh basil and a pinch of Spicetub ‘s salad dressing mix (made w/ pink salt, mustard seeds, black peppercorn, tomato, lemon, oregano & basil) technically optional but the flavour and crunch it adds is & it is SO GOOD!

Simple, flavourful, tastes like summer and I am 100% here for it!

You with me?

This is one of those recipes that I will absolutely be making again (& again & again & again & again). It was one of those meals that I was sad to take the last bite of, you know?! Truly life-changing! And, no, I’m not being dramatic at all (not me, not ever!). It really is incredible!

Crispy, crunchy, soft and chewy, sweet and salty = SO GOOD!

FYI – there are only 14 weeks left until Christmas, if you want to start planning your Christmas menu (fingers crossed we will be out of lockdown and able to celebrate with all of our loved ones), this  cheats tomato and ricotta tart would be amazing as an appetizer or easy breakfast/brunch idea!

Gluten Free – Dairy free – Grain free – Sugar free –  Low Carb – Paleo – Keto  –  Vegan friendly!

You’re welcome.

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Question of the day –

What’s your fave quick & easy lunch/dinner?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your choc chip blondies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on Instagram. Sharing is caring remember.

Do it, do it You know you want to xo

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The post Cheats Tomato & “Ricotta” Tart first appeared on Better with Cake.

With Mother’s day just a few days away I thought I would put together a short list of a few of my favorite deliciously simple, secretly healthy recipes that would be perfect to serve for Mother’s Day brunch, or lunch or anytime because well, brunch!!!!

All of the recipes you see below are super simple to put together, made with just a handful of ingredients that I bet you have on hand already and come together in less than 30 minutes!

I made sure to include a little of everything, some savory, some sweet, some hot, some cold – an array of goodies to cater for all tastes.

They are all simple, all delicious and all guaranteed to be very much enjoyed and greatly appreciated no matter which one you choose.

1 – Quick and Easy Carrot and Zucchini Fritters  – GF – Paleo

2 – Whipped Espresso Choc Chip Chia Pudding – V – GF – DF – Paleo – Whole30

3 – Hummingbird Muffins with Coconut Yogurt Frosting – GF – Paleo

4 – Avocado and Black Bean Quesadillas – GF

5 – Gingerbread Protein Pancakes  – GF

6 – Jamie’s Spring Fritatta – GF  – Easily adapted to Paleo – Vegan & Whole30

7 – Vanilla Spiked Protein Waffles – GF

8 – Deliciously Ugly Lemon Berry Muffins – GF – Paleo

9 – Sun-dried Tomato, Spinach and Feta Quesadillas – GF

10 – Banana Fig and Walnut Muffins – GF – Paleo

11 – Strawberry Choc Chip Chia Pudding – V – GF – Paleo

12 – Vanilla Spiked Protein Pancakes – GF

13 – Sweet Potato Egg Boats – GF – Paleo – Whole30

14 – Banana Ricotta and Dark Chocolate Quesadillas –
GF – Eaily adapted to be Vegan – Dairy Free – Paleo

15 – Apple and Cinnamon Muffins with Maple-Vanilla Almond Butter Frosting
GF – Paleo

16 – Healthy, Wholewheat Peanut Butter Pancakes

17 – Epic Avocado Egg Salad Lettuce Cups – GF – Dairy Free – Paleo

So many delicious options, which would you choose?

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Please for the love of all that is good in this world when you do make your deliciously simple, secretly healthy, Mother’s day brunch recipe (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 17 Healthy Recipes for Mother’s Day Brunch first appeared on Better with Cake.

Well,ask and you shall receive my friend – your wish is my command

Allow me to formally introduce you to my deliciously simple carrot and zucchini fritters!!!

Light and fluffy, perfectly seasoned savory pancakes with a subtle hint of sweetness and are jam packed full of goodness.

I seriously can not wait for you to try these fritters for yourself because I know you are going to love, love, love them as much as I do #fritterfreaksunite

Not only are these pretty little fritters insanely delicious served hot or cold, they keep really well in the fridge for a good 5 to 7 days, are 100% freezer friendly and reheat like an absolute dream so you might want to quadruple the recipe below and make them in bulk! Seriously, do it!

One taste and I know you will be well and truly hooked!

I know I sure am.

These fabulous fritters are packed with protein and high in fiber and, thanks to the natural sweetness of our sneaky veg and a touch of magical coconut flour they also have a little of that seriously satiating, salty-sweet thang going on.

So, so good!

These fabulous fritters are guaranteed to keep you feeling full, satisfied and bursting with energy ready to take on the rest of your day!

There’s just so much to love

You see, our delicious little carrot and zucchini fritters are more than just “get out of town” delicious . . .

They are all natural, made no refined flours or sugars using just 4 simple pantry staples. All you need to get your fabulous fritter fix is – eggs, carrot, zucchini and coconut flour.

Oh and a good pinch of salt and pepper but I don’t really count those as ingredients, do you?!

Either way these fantastic fritters are made with just a handful of ingredients that I bet you have on hand already.

They are super quick and easy to prepare coming together, from start to finish, in well under 30 minutes.

And, they also happen to be naturally gluten free and paleo friendly.

But the most important thing is that they really are seriously, and I mean SERIOUSLY, delicious and you need them in your life like, yesterday!

Eat them simply as they are, serve them with some garlicky greens ( like so ), and some crispy baby taters, maybe pop an egg or two on it and have yourself one seriously incredible breakfast. Or lunch. Or dinner (brinner = winner  )

Delicious, nutritious, seriously satisfying!

Now, if you’re in the mood to kick things up a notch you might want to go ahead and add a dollop of coconut or Greek style yogurt, a splash or two of your fave hot sauce, some chili, a sprinkling of coriander (cilantro) and a whole lot of freshly ground black pepper then stack em’ up and dive on in . . .

Get. In. My. Belly!

However you choose to serve them you really can’t go wrong

All natural, quick and easy, deliciously simple, light and fluffy carrot and zucchini fritters;

Feel good food at it’s finest!

Make them. Eat them. Love, love, love them.

Quick and Easy Carrot and Zucchini Fritters
{Gluten Free & Paleo}

Makes approx 8 – all natural, quick and easy, light and fluffy, seriously flavorful carrot and zucchini fritters

Ingredients –

3 eggs

1 1/2 cups grated zucchini – approx 1 large

1/2 cup grated carrot – approx 1 medium

1 Tablespoon coconut flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1-2 scoops of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

Optional for serving –

Red Chili, finely sliced

Coconut cream or Greek style Yogurt

Coriander (Cilantro)

Your favorite hot sauce

A squeeze of fresh lime

Method –

1 – Place eggs into a medium size bowl and lightly whisk.

2 – Add coconut flour, salt and pepper whisk again to combine.

3 – Place your grated zucchini and carrot into a clean piece of muslin or dishcloth and twist and squeeze to ring out any excess moisture.

4 – Add your zucchini and carrot to your egg mix and stir to combine.

5 – Cook your fritters in a medium size skillet or fry pan over medium heat with a little coconut oil (or cooking fat of choice) . It’s up to you how big or small you want to make your fritters.  I like mine to be on the smaller side and use a small ladle which is roughly 3 Tablespoons batter per fritter and get 8 each time. Keep in mind the bigger they are the harder they will be to flip

6 – Allow your fritters to cook for 1-2 minutes, until the edges are set/nice and dry, then flip and cook for another minute.

7 – Transfer to a wire rack while your repeat this process with remaining batter.

8 – Serve hot or cold with a dollop of coconut cream or Greek style yogurt, a couple of slices of chili, a sprinkling of fresh coriander (cilantro), a splash or two of your fave hot sauce, a cheeky squeeze of fresh lime juice a whole lot of freshly ground black pepper! YUM!!!

These fritters will keep well in the fridge for up to 7 days, are 100% freezer friendly and reheat like a dream – so much to love I tell you.

Enjoy xo

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Question of the day –

What’s your current breakfast obsession?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your carrot and zucchini fritters (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Quick and Easy Carrot and Zucchini Fritters {Gluten Free & Paleo} first appeared on Better with Cake.