Flourless Brownies

If I had to pick a favourite dessert, I think brownies would be have to be it. These brownies are rich, gooey & delicious. They are made with 72% dark chocolate, real Irish butter and coconut sugar for sweetness. They are also gluten-free and grain-free. They are perfect party food and make for a delicious end to any meal. They are quite rich so go for smaller squares than your average brownie. They are nice served with whipped cream, coconut cream or even a little thick natural yoghurt for a hint of sour to act as the perfect foil to the sweetness of the brownies.


  • 225g dark chocolate, 72% cocoa solids
  • 225g butter
  • 4 free-range eggs
  • 1 tsp vanilla extract
  • 225g coconut nectar
  • 225g ground almonds
  • Pinch of sea-salt


  1. Preheat oven to 170°C/325°F/Gas 3.
  2. Grease and line a 20cm square cake tin.
  3. Melt the dark chocolate with the butter using a double boiler.
  4. Meanwhile, whisk the eggs, vanilla extract and coconut nectar together in a large bowl.
  5. Once the dark chocolate and butter have melted to a smooth consistency, pour over the egg mix and whisk to combine.
  6. Add the almonds and sea-salt and bring the mix together using a spatula.
  7. Pour the mix into the prepared cake tin and bake for 25-30 minutes.


Heirloom Tomato Salad

I can't resist a colourful display of heirloom tomatoes, their pretty tones and knobbly shapes tempt me so. Summer time is the best time for tomatoes of any description as they are at their sweetest & juiciest. In Ireland it's really the only time of year that you will get any kind of a crop from your garden or greenhouse. I have a few pots growing in my patio garden at present but am yet to reap the rewards. I will definitely revisit this recipe once again once my home crop appears.




  • 500g heirloom tomatoes, a mix of colours, shapes and sizes
  • 1 ball buffalo mozzarella
  • Sea-salt and black pepper
  • 1 handful fresh oregano, torn



  • 3 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • Sea-salt and black pepper




  1. Lay the tomatoes out on a serving platter. Tear the mozzarella into bite size pieces and scatter over the top of the tomatoes.

  2. In a separate bowl, whisk the olive oil, balsamic vinegar, garlic, sea-salt and black pepper together. Pour the dressing over the top of the salad.

  3. Scatter the torn oregano over the top and serve.



Lemon & Poppy Seed Scones


Some zingy scones for the weekend. They are made with spelt flour which is lower in gluten than wheat & many find easier to digest. They are sweetened with maple syrup instead of the usual white sugar so will keep you blood sugar levels on a more even keel. The poppy seeds provide a pleasing crunchy texture to offset your chosen creamy or sweet fillings. I chose homemade raspberry jam & a thick natural greek yoghurt for mine.

Serves 6


  • 350 spelt flour
  • 2 tsp baking powder
  • 1 tsp bread soda
  • 100g butter, cut into cubes
  • 3 tbsp maple syrup
  • 175ml almond mik
  • 1/2 lemon, juiced
  • 1 egg, beaten to glaze


  1. Preheat oven to 160ºC/325ºF/Gas 3. Line a flat baking tray with a sheet of baking paper.

  2. Place the flour, baking powder, bread soda and salt into a large bowl. Add the butter and begin to rub it in to the flour until the mixture resembles coarse breadcrumbs. Add the lemon zest and poppy seeds stir to distribute evenly.

  3. In a separate bowl whisk together the milk and lemon juice and maple syrup. Make a well in the centre of the dry ingredients and pour in the wet mix, bring together to form a dough. Shape the dough into a round and roll out on a lightly floured board. Use a round cutter to cut out as many scones as you can, then bring the dough together and roll out again. Repeating the process until you have used all of the dough.

  4. Place the cut scones onto your prepared baking tray. Brush the top of the scones with the beaten egg, this will give them a nice golden colour. Transfer to the oven and bake for about 12 minutes or until golden and cooked through. Leave to cool on a wire rack before serving with your favourite toppings such as butter, jam, cream, fruit or yoghurt.


If you haven't yet heard of Shakshuka or Shakshouka, it is a Middle Eastern dish of eggs poached in a spicy tomato sauce. It's a great breakfast or brunch to serve a large number of people as you can bring the pan to the table and have everyone serve themselves. The tomato sauce is delicious for dipping and is also full of lycopene which is a potent antioxidant. It's one of those dishes that you seem to be able to whip up when you think you have 'nothing' to eat apart from a box of eggs & a few other store cupboard ingredients. It's a firm favourite in my house! 

Serves 5

Serves 5


  • Extra-virgin olive oil, for frying
  • 2 small onions, diced
  • 3 garlic cloves, minced
  • 1 small red chilli, diced
  • 1 tsp paprika
  • 2 tsp cumin
  • 3 handfuls of kale, washed and torn
  • 10 cherry tomatoes
  • 1 tin of chopped tomatoes
  • 5 free-range eggs


  1. Heat a little olive in a large frying pan or skillet. Add the onion, garlic, chilli and spices and fry for about 5 minutes. Add the kale and cherry tomatoes, continue to cook until the kale has wilted.
  2. Add the tinned tomatoes, cover the pan with a lid and cook for 15 minutes.
  3. Create 5 small dips in the sauce in which to place the eggs, then crack them in carefully. Cover the pan and continue cooking for about 8 minutes or until the eggs are nicely cooked through.
  4. Serve with some crusty sourdough bread drizzled with a little olive oil.