Apple Crumble and Ginger Creme Fraiche  is classic English dessert came about during the Second World War. In order to make rations go further the crumble was invented to use less sugar, flour and margarine than a full pie crust. We wanted to make a crumble that is nourishing so our topping is a mixture of nutrient-rich almonds and butter, instead of refined flour and margarine, and a dash of maple syrup for sweetness.  Click photo for recipe

Apple Crumble & Ginger Creme Fraiche

Holiday spiced ginger biscuits #TheArtofEatingWell

Holiday Spiced Ginger Biscuits

Mint Choc Pave

Mint Choc Pavé

A delicious, sweet treat, this guilt-free Mint Choc Pavé is perfect served after-dinner or as a mid-afternoon snack. The inclusion of coconut oil provides satiety and helps to rid those sugar cravings.

Lavender & maple coconut macaroons #TheArtofEatingWell

Lavender & Maple Coconut Macaroons

Lavender & Maple Coconut Macaroons - omit maple syrup for honey to make GAPS proof

Butterscotch Bliss Balls With Maca

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Butterscotch Bliss Balls With Maca Healthy too. Must try this super food.

Dark chocolate salted clementines #TheArtofEatingWell

Dark Chocolate Salted Clementines


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