The most delicious desserts

Ingredients:

100 g unsalted pecans
100 g unsalted hazelnuts
20 g mixed seeds , such as linseeds, chia
180 g Medjool dates
100 g mixed dried berries , such as blueberries, cranberries, sour cherries
200 g porridge oats
2 tablespoons oil , (I like walnut oil)
1-2 tablespoons maple syrup

Method:
Place 100g each of unsalted pecans and unsalted hazelnuts, 20g of mixed seeds, 180g of Medjool dates (destone first) and 100g of mixed dried berries in a food processor and briefly blitz until they’re all nicely chopped together.
Add 200g of porridge oats, 2 tablespoons of oil and 1–2 tablespoons of maple syrup and pulse until combined, but still with a bit of texture.
I like to go straight into portion-control mode (my nutrition team will be really proud of me!), and use a 5cm pastry cutter to portion up the 24 flapjacks there and then. For me, the easiest way to do it without getting the scales out is to scrunch and squash the mixture into a rough 75cm sausage, simply cut it in half and into quarters, then divide each piece into 6.
One by one, pat and push the portions really firmly into the cutter, pushing down in the centre and squashing the mixture up the sides with your fingers. As you push it down, remove the cutter to give you a nice round flapjack snack.
Place the snacks in an airtight container, where they’ll keep happily for up to 2 weeks. Bag up and freeze any you don’t need for a later date. If any get bashed or break up, use them as a great breakfast sprinkle.

Ingredients:

240g self-raising flour
140g golden caster sugar
1 tsp bicarbonate of soda
240g egg-free mayonnaise
2 large or 3 small ripe bananas , mashed
1 tsp vanilla extract
25g vegan dark chocolate chip

For the icing:

80g vegan margarine
250g icing sugar
25ml vegan milk (we used almond milk)
2 tbsp smooth peanut butter

Method:

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Ingredients:

3 large black bananas
75ml vegetable oil or sunflower oil, plus extra for the tin
100g brown sugar
225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
3 tsp cinnamon or mixed spice
50g dried fruit or nuts (optional)

Method:

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Ingredients:

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
For the icing
150g icing sugar
½ lemon, juiced

Method:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Ingredients:

1 large ripe banana (around 150g)
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil , plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond milk or soya milk
syrup , sliced banana and berries, to serve (optional)

Method:

Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.

Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.::

Ingredients:

140g butter, softened, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50g icing sugar
handful dried banana chips, for decoration

Method:

Heat oven to 180C/160C fan/gas 4.

Butter a 2lb loaf tin and line the base and sides with baking parchment.

Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a wire rack.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Ingredients:

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

Method:

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.