A FRIEND RECOMMENDS! – because Sundays are for baking

I owe this one to Sammy!

Sunday was nearly over and me and my friends had just about had enough with Contextuals; our end of term college project. I was craving EVERYTHING *something deep fried and smothered in chocolate* Shrek reference, inside joke, sorry, carrying on. Eating is what I do when I’m stressed, for some reason it’s hard wired into me to run to the fridge whenever things get too much. Holler to all the other comfort/procrastination eaters out there, you’re not alone. Thankfully Sammy rushes in to save me. She’d been baking, because what other day is more perfect for it than a Sunday?! – she knows! When I saw them, my heart sank. “I can’t I’m sorry… I’m gluten intolerant” (if I was to have a catchphrase, I think this would be it). Story of my life.

But! to my surprise… “So am I!” she responded. You can imagine how my eyes lit up. Girl you are a genius. Gluten-free corn-flake cakes. HOW did I not think of this before?! I used to love these as a child, but ever since being diagnosed with chronic IBS I have stayed far, far away from anything breakfast cereal related.


#queuespontaneousscreaching #elphabadreams #notevensorry


What You’ll Need:

  • 3 Cups GoFree Gluten Free Honey Flakes – (found these in Sainsbury’s) 
  • 100g Dark Chocolate – (or use whatever you have laying around – i’m sure you’ll have no trouble licking the bowl if there’s some left over)
  • 3 tsps Peanut Butter – I used Meridian Coconut & Peanut Butter If you’re confused by cup measurements, then use this converter! ← 


  1. Pour the Honey Flakes into a large bowl.
  2. Melt the chocolate and peanut butter over a low-medium heat until thoroughly melted (try to resist temptation to microwave.. this mixture burns easily)
  3. Prepare a baking tray and line with baking parchment or tinfoil. 
  4. Cover the Honey flakes in the chocolate mixture and mold into balls! You should make around 20 but go ahead and make less by making them bigger!
  5. Place on the tray and let them sit in the refrigerator for around 25 minutes.


And that’s your lot! Simple. Fun & blumming lovely!


Sundays are for baking…


I don’t bake. The last time I tried I ended up wasting too much time, creating too much mess and throwing the majority of what I can only describe as unfit for human consumption… in the trash. Did I mention that the recipe was from a children’s cookbook. 10 year old’s can cook better than me. BUT JUST LOOK AT THESE. Can you imagine the surprise when I actually created something EDIBLE.

I can barely believe I made these, they were so easy and cheap to make! And more importantly, they tasted heavenly! ( I may have already eaten most of them…) don’t judge me. They are fudgy, fantastically chewy and with an added sprinkling of sea salt on the top… I might even go as far as to say they are my favorite gluten free treat yet! They even got the seal of approval from my housemate too! Score!

Also; I have a funny tummy when it comes to wheat, so anything flour-less in an absolute winner. If like myself, you suffer from what I call the “9 month baby bloat” and the pain that comes with it after digesting gluten, you probably know how it feels to suffer the torment of only being able to sniff the chocolate cake all you’re friends are eating, rather than paying an arm and a leg for the overly priced gluten-free version.   

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 – all pictures taken are my own – iphone 6: edited on VSCO & Afterlight – 

What you’ll need:

  • Cooking Spray
  • 420g Chickpeas (don’t forget to rinse and drain them!)
  • 1/2 cup all natural peanut butter
  • 1/3 cup organic agave nectar (honey if you’re not vegan)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 baking soda
  • 1/3 cup vegan or regular chocolate chunks + extra for topping
  • For a final touch sprinkle on some sea salt!


  • Preheat Oven to 170° Celsius and spray an *8×8 baking tin with non-stick cooking spray.
  • Add all the ingredients except for the chocolate chips, into a food processor and blend until a thick batter is formed.
  • Resist temptation to eat batter.
  • Spread evenly in the baking tin (the batter will be really sticky, it’s normal) and sprinkle 2 tablespoons of chocolate chunks on top (add more to exceed nutritional values)
  • Bake in the oven for 20 – 25 mins or until a toothpick comes out clean. The edges should be browned. The batter may seem to be underdone but they risk being dry if kept in any longer and will firm slightly once cooled.
  • Cool for 20 mins and sprinkle with sea salt (it’s best to leave them in the tin to cool)
  • Cut into squares, and serve!

For non-vegan recipes: Add an egg to make it more cake like

Add nuts, fudge pieces, or even dried fruit for an alternative!

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For the original recipe click this link! – Ambitious Kitchen –