With Mother’s Day just around the corner, my heart is full of gratitude for the incredible caregivers in my life who have nurtured me and taught me the most valuable lessons.
My grandmother, with her feistiness, always says, “Keep on boxing.” It’s a powerful reminder that has given me strength through the toughest days of building a business. My mother taught me the undeniable value of hard work and diligence, a lesson that continues to ring true with me, especially now!
This special day is when we give back to those who have cared for us – honoring their wisdom, kindness, strength and patience. We recognize that this weekend may be a difficult time for some. If you feel this way, know that we see you and send you our deepest love.
Read on for 4 of my favorite recipes to share and enjoy with those you love!
Sticky date and apple slice
My little twist on the classic sticky date slice! I’ve added fresh, tender apples to the goodness of dates, plus the hearty crunchy crust of flaked almonds to make every bite So divine. It’s the perfect balance of chewy and crunchy textures that your mom is sure to love.
Serve with a cup of tea and a creamy dollop of Greek yogurt or a scoop of ice cream.
For the liquid ingredients:
- 12 Medjool dates, pitted
- 1 cup (250 ml) water, boiled
- ½ teaspoon of baking soda
- 3 eggs
- ¼ cup extra virgin olive oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon of lemon juice
For the dry ingredients:
- 2 cups (200 g) of almond meal
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon ground ginger
For the topping:
- 1 apple, cut into thin moons
- ¼ almonds, blanched
Method:
Preheat the oven to 180°C or 360°F. Line a rectangular pan with baking paper, we used a 17 cm by 26 cm form.
Place the Medjool dates in a heated bowl and cover with the boiling water. Pour the baking soda on top and set aside for 10 minutes. ,
Mix the remaining wet ingredients in a mixing bowl. Beat until they are homogeneous. ,
,In another bowl, mix the dry ingredients. Beat to make sure there are no lumps. Pour the wet ingredients into the dry and mix. ,
,Mash the dates until a thick paste forms. There may be some bits of dates left. this will add some texture to the slice. Add the date mixture to the cake batter and mix until incorporated.
,Pour into the lined pan. Place the apple slices on top and sprinkle with the blanched almonds. Bake for 30-35 minutes or until cooked
,Once the feta is cooked, remove from the oven. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
,Cut into slices and serve with Greek yogurt or ice cream. Any leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
Time for cooking: 50
It does: 12 slices
Lemon & raspberry slice with Ricotta glaze
The perfect afternoon pick-me-up, this slice stars a fluffy almond-coconut base studded with blueberries – all touched by a burst of zesty lemon flavor. The real magic happens with the ricotta glaze that melts in your mouth…so good!
This recipe is a feast of fresh flavors and textures, perfect for sharing with the special caregivers in your life. Bake up a batch of sunshine this weekend and show your appreciation with a slice (or two) of pure goodness.
Components:
- 1 ½ cups (160 g) almonds
- ½ cup (45 g) desiccated coconut
- ½ cup (60 grams) flour or flour of your choice
- 1 teaspoon of baking soda
- 2 eggs
- ½ cup maple syrup
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons of lemon zest
- 1 cup blueberries
For the frosting:
- 1 ½ cups (300 g) smooth ricotta
- 1 tablespoon maple syrup
- 1 tablespoon of lemon juice
- 1 teaspoon vanilla extract
- Lemon zest
Method:
Preheat the oven to 170°C or 335°F. Line in a square tin (20 cm by 20 cm) with baking paper.
In a large bowl, mix together the almond, desiccated coconut, flour and baking soda. Whisk to combine and smooth out any lumps,
In another bowl, mix the eggs, maple syrup, lemon juice and vanilla.
Pour the wet ingredients into the dry. Gently fold together using a spatula, you don’t want to overmix the batter. Add the lemon zest and blueberries and fold again.
Spoon the mixture into the lined tin. Bake in a preheated oven forr 25 minutes.
Once the cake is baked, let it rest in the pan for 15 minutes before removing from the pan and cooling on a wire rack.
While the feta is cooling, whisk together the ricotta, maple syrup, vanilla and lemon juice. Once the feta has cooled, spread the glaze on top. Finish with a little extra lemon zest.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. ,
Dark chocolate, carrot & banana bread
An extra hot recipe for Mother’s Day – this is what happens when banana bread meets carrot cake spice! This easy-to-make loaf combines the best of both worlds plus a hint of cinnamon and ginger, then topped with crunchy walnuts and rich, dark chocolate chunks for extra indulgence.
Dry ingredients:
- 1 ½ cups (200 g) flour, you can replace it with gluten-free flour
- 2 teaspoons of baking powder
- 1 teaspoon of cinnamon
- ½ teaspoon of ginger
- 1 carrot (150g), grated
- 100g (3.5oz) walnuts, chopped
- 100g (3.5oz) dark chocolate, chopped
Liquid ingredients:
- 2 bananas, mashed
- 3 eggs
- ⅓ cup maple syrup
- ⅓ cup extra virgin olive oil
- 2 tablespoons of vanilla extract
Method:
Preheat the oven to 180°C or 350°F. Line a tray with baking paper.
In a large bowl, combine the flour, baking powder, cinnamon and ginger. ,
In another bowl, whisk together the mashed banana, eggs, maple, oil and vanilla.
Pour the wet ingredients into the dry and mix gently to combine. Add the carrot, walnuts and ¾ of the dark chocolate and mix until combined.
Spoon the mixture into the loaf tin and press the rest of the chocolate on top.
,Bake for 45-50 minutes or until a skewer inserted comes out clean.
,Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. ,
,It does: 1 loaf, 12 slices
Time for cooking: 55 minutes (including preparation time)
Dark chocolate, banana and raspberry muffins
I love the sweet bananas, tart raspberries, and rich dark chocolate chunks in this comforting classic muffin combo. I have used healthy ingredients like almond and flour to make these treats irresistible and packed with nutrient-dense goodness.
Bake a batch to share with loved ones this weekend!
For the liquid ingredients:
- 3 bananas, ripe & mashed
- 3 eggs
- 1/3 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
For the dry ingredients:
- 1 cup (100g) of almond meal
- 1 cup (120 g) flour or gluten-free flour
- 1 teaspoon of cinnamon
- 2 tsp baking powder
- 1 cup (150 g) black choc chips
- 1 cup raspberries, fresh or frozen
Method:
Preheat the oven to 160°C or 320°F. Line a 12-cup muffin tin. ,
Mix the wet ingredients in a bowl. In another large bowl, whisk together the almonds, flour, cinnamon and baking powder. Add the wet ingredients and mix gently until combined. Sprinkle with the chocolate chips and fold again. ,
Pour ⅓ of batter into muffin cups. Sprinkle ½ of the raspberries on top, pressing them gently into the batter. Repeat this process with the remaining batter and raspberries. ,
Bake in the oven for 30-35 minutes or until the muffins are cooked. ,
Keeps in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin individually and freeze for up to 1 month. Thaw and reheat before eating. ,
Cooking time: 40
Makes: 12
