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Cakes & Cupcakes, Recipes / 23.06.2017

I used to love ginger loaf as a child, and discovered that my husband did too. I think the last time I baked one was a good 15 years ago! So it was high time I baked it again. Making it was thoroughly enjoyable - there is something very satisfying about mixing up the dark and spicy molasses-rich batter. Being quite a dense texture, I used to spread a generous amount of butter on my slice of ginger loaf. Not this one though - it comes with its own creamy icing that negates the need for any buttering! The rich, citrusy cream cheese icing really breathes...

Brownies & Bars, Desserts, Recipes / 16.06.2017

I discovered a wonderful product called Blueberry Powder. It is made by simply freeze-drying blueberries! The resulting product is a sticky concentrated powder which adds a powerful flavour and colour boost to foods. A great way to up the nutrient content of your smoothie bowl breakfast. Or in this case, your triple layered dessert. These striking Blueberry and Lime bars are made up of a crisp lime shortbread, topped with blueberries in a creamy lime cheesecake layer, and finished with a layer of bright blueberry mousse. A real show-stopper to wow your guests! Ingredients: Lime Shortbread Base: 150g butter, softened(⅔cup) 100g castor sugar (½ cup) finely grated lime...

Biscuits & Cookies, Recipes / 08.06.2017

It's great to have a few "free-from" recipes up your sleeve. Gluten and dairy intolerances seem more common than ever. So if you're having a bunch of friends around, chances are one of them will have an intolerance. No need for your other guests to suffer though. My initial view has been that "free-from" recipes are tasteless and a poor substitute for the real thing. But once I took bite of these Gluten & Dairy Free Chai Cookies, I changed my mind. Sink your teeth into one and you'll see what I mean. The crisp, toasted meringue topping gives way to a...

Breakfast & Brunch, Edible Gifts, Recipes / 02.06.2017

After developing my Apple Crumble Granola and Chocolate Granola, I realised my granola's were heading in a very dessert-like direction. Stopping at two flavours just didn't seem right, so I finished off the trio with this delicious Pecan Pie Granola. Using real maple syrup is the key to getting a pecan pie flavour - caramelised and syrupy. It costs a fair amount but trust me, you wont regret it. And you'll have plenty left over to pour over your blueberry pancakes.  The seeds and coconut flakes are optional, but make it that little bit healthier. PS. If you love Pecan Nut Pie, you'll love these...