Crunchy, rich, and naturally satisfying — these dark chocolate clusters are packed with healthy fats and a touch of sweetness. A perfect afternoon snack or after-dinner treat that’s simple to make and naturally gluten-free.

Ingredients (Makes 8–10 clusters):

150g 70% dark chocolate (broken into pieces)

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

3 tbsp flaked almonds

Method:

Melt the chocolate: Place the dark chocolate in a heatproof bowl over a pan of gently simmering water (double boiler method). Stir occasionally until smooth and fully melted.

Add the seeds and almonds: Remove the bowl from the heat and stir in the sunflower seeds, pumpkin seeds, and flaked almonds until well coated.

Spoon into clusters: Line a baking tray with parchment paper. Spoon small mounds of the mixture onto the tray, shaping them into rough clusters.

Chill: Place in the fridge for 30–40 minutes until set.

Serve: Store in an airtight container and enjoy straight from the fridge for a crunchy, nutrient-rich treat.

Nutritional Information (Per Cluster – Based on 10 Clusters):

Calories: ~130 kcal

Protein: ~3g

Fat: ~10g

Saturated Fat: ~4g

Carbohydrates: ~7g

Sugars: ~5g

Fibre: ~2g

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Buttery, crumbly, and just sweet enough — these classic shortbread biscuits are made with real ingredients and no nasties. A perfect small batch for when you want a little treat without going overboard.

Ingredients (Makes 4 biscuits, ~37.5g each):
100g plain flour
67g unsalted butter (softened)
33g caster sugar

Method:

Make the dough:
Cream the butter and sugar together until smooth. Stir in the flour gradually, mixing until a soft dough forms. Bring it together gently with your hands — no need to knead.

Shape:
Divide into 4 equal pieces. Roll each into a ball, place on a lined baking tray, and press down lightly with the back of a fork.

Bake:
Bake at 170°C (150°C fan) for 14–16 minutes, until just turning golden at the edges. Don’t worry if they’re soft when they come out — they’ll firm up as they cool.

Cool:
Leave to cool on the tray for 5 minutes, then transfer to a wire rack. Store in an airtight tin for up to a week.

Nutritional Info (Per biscuit):
Calories: ~120 kcal
Fat: ~7.5g (Sat Fat: ~4.7g)
Carbs: ~12.5g (Sugars: ~3g)
Protein: ~1.2g
Fibre: ~0.4g

Chewy, nutty, and naturally gluten-free — these amaretti biscuits are made with ground almonds, aquafaba, and vanilla. Lightly crisp on the outside, soft in the middle, and finished with a classic icing sugar crackle.

Ingredients (Makes 20 biscuits):
300g ground almonds
175g caster sugar
120ml aquafaba (liquid from a tin of chickpeas)
1 tsp vanilla extract
Pinch of salt
Icing sugar, for rolling

Method:

Make the dough:
In a large bowl, whisk the aquafaba with a pinch of salt until frothy. Stir in the sugar, ground almonds, and vanilla extract until a sticky dough forms.

Shape:
Wet your hands and roll the dough into 20 equal-sized balls. Roll each one generously in icing sugar and place on a lined baking tray. Press down lightly with your fingers.

Bake:
Bake at 170°C (150°C fan) for 14–16 minutes, until cracked on top and lightly golden. The centres will stay soft.

Cool:
Leave to cool on the tray for 5 minutes before transferring to a wire rack. Store in an airtight container for up to a week.

Nutrition per biscuit (based on your batch of 20):

Calories: ~123 kcal

Protein: 3.2g

Carbs: 12.2g

Fat: 7.5g

Fibre: 1.6g