February 28, 2019

March 19, 2018

February 12, 2018

Please reload

Recent Posts

Chocolate Fudge Brownies

November 1, 2014

Please reload

Featured Posts

Cranberry & Almond Cookies

June 2, 2015


Winter in Cape Town has officially arrived and so have the needs for


blankets, mugs of tea and dunking biscuits.



I was inspired by this recipe I found in Sam Linsell's cookbook


Sweet, a baking book that has become my go-to source of


inspiration. You can also find some of her gorgeous recipes here but


if there were a cookbook you should invest in, it's this one.



These cookies are seriously melt-in-your-mouth bits of heaven. The


addition of cranberries are a sweet surprise and the lemon zest


compliments this beautifully. They pair perfectly with a cup of tea


and the bonus? They're wheat, gluten, refined sugar AND dairy free.



Go put on the kettle and make these gems now!



C R A N B E R R Y  &  A L M O N D  C O O K I E S

Makes 8


90g ground almonds

40g xylitol

Zest of half a lemon

Pinch of Himalayan Crystal Salt

1 egg white

25g dried cranberries (chopped or whole- I prefer to leave them whole)

Dash of almond extract

Coconut flour, for dusting


1. Preheat oven to 170 degrees.

2. Mix together almonds, xylitol, lemon zest, cranberries and salt.

3. In a seperate bowl, beat egg white until stiff peaks form.

4. Stir this into your dry ingredients until a wetish paste is formed.

5. Roll into balls, then modestly roll in coconut flour-just enough to mostly cover them.

6. Place onto a non-stick baking tray and flatten slightly with your fingers.

7. Bake for 15 minutes or until golden around the edges.


Please reload

Follow Us
Search By Tags