Miss Bunny Blogs

Kawaii goth blogger

Tag: sugar free

Spiced matcha and chocolate monster cupcakes.

With halloween fast approaching and the kids half term coming up it’s the perfect time to get baking. I had Pure Chimp reach out to me and offered to send me their Spiced Matcha powder. I was really excited because not only do I love matcha but their matcha is spiced with ginger, tumeric and cinnamon. These spices are perfect for keeping your tummy happy and healthy so fits in perfectly with my specialty baking. Be sure to check out their other flavours. They also have mint and plain matcha, they do the perfect sizes for sampling as well as jars of matcha that are really affordable and the best bit is that a percentage of each sale goes to charity and they’re a living wage employer. I love supporting smaller companies that encourage not only health but have a great work ethic, so be sure to go and check them out.

When I was sent the spiced matcha of course I knew I was going to have to pair it with chocolate as this is my favourite and lets face it matcha and chocolate is the perfect flavour combination! I wanted to create something fun as well as healthy so I decided that I would use fondant icing to create cute monster faces. Make sure if you’re going to ice your cupcakes with fondant you check on the back that your icing is suitable for vegans as some colours are not suitable. I then used a black icing writing pen to add in the little scars and mouths. I didn’t want my monsters to look the same because I think this makes them look quirky and cute so I decided to add slightly different hair pieces and slightly different smiles to each. You can of course decorate them however you want and get really creative especially if you have little ones helping!

SUBSTITUTIONS:

My recipes as usual calls for gluten free flour however you can substitute with regular self raising flour all you need to do is swap the measurements over and make sure you leave out the Xanthum gum from the chocolate mix if you are doing this. You can also replace the coconut sugar with regular caster sugar or the the stevia for sugar, if you are going to replace the stevia with sugar add 60 grams of caster sugar. Stevia is naturally sweeter than regular sugar so you do not need as much.

I also used Aquafaba as my egg replacement in my recipe, I’ve not experimented with others, but if you do let me know how you get on! 🙂

 

This recipe roughly makes 8-10 cupcakes.

Ingredients: 

For the Matcha halves:

  • 1-2 teaspoons of matcha powder. 
  • 60 grams of gluten free (or regular) self raising flour.
  • 40 grams of stevia,
  • 60 grams of vegan margarine/butter,
  • half a teaspoon of vanilla extract,
  • half a teaspoon of baking powder,
  • 5 table spoons of aquafaba (chick pea water)

For the Chocolate Halves:

  • 100 grams of gluten free self raising flour,
  • 7 heaped teaspoons of cacao, (or cocoa)
  • 80 grams of coconut sugar, (or regular sugar)
  • 50 grams of vegan margarine/butter,
  • 3 tablespoons of non dairy milk,
  • half a teaspoon of baking powder,
  • quarter of a teaspoon of Xanthum gum
  • 6 tablespoons of aquafaba,

For the spiced matcha butter cream:

*you can leave them like this or you can decorate like I did with fondant icing too* I used green, white and black. I also used a writing icing pen for the details. Make sure to check your ingredient colours are vegan!

I use silicone cases to bake my cupcakes in and only transferred a few to paper cases when I knew I had people coming to collect them. Silicone cases are great as they’re reusable I really recommend investing in them if you’re baking a lot.

 

Method:

  1. Preheat your oven to 165 degrees. Grab your cake cases and pop them on a baking tray.
  2. You’re going to need two separate bowls for mixing your batters, we’ll start with the chocolate mix. In your first bowl cream together your sugar and vegan butter. Next add in your cacao, flour, Xanthum gum, baking powder then start mixing and slowly add in your non dairy milk. Whilst mixing slowly add in your aquafaba and then mix well until all ingredients are completely mixed and your have a smooth batter for your cupcakes.
  3. Now for the matcha halves. Grab your second bowl cream together your butter and stevia just as you did in the first bowl. Next add in your matcha powder and your vanilla extract and mix well. Add the rest of your dry ingredients and then slowly add in your aquafaba and mix in well.
  4. Once both batters have been mixed using a spoon divide your matcha mix into each of the cupcake cases and then do the same with the chocolate. Grab a cocktail stick or skewer and then pull the bottom matcha layer up from the middle so you get a slight swirl of matcha coming through the chocolate. This can be tricky but try not to over mix so you still keep your flavour definitions.
  5. Pop your cupcakes in the oven and bake for roughly 12 minutes or until you can stick a skewer or knife in and it comes out clean.
  6. When you’ve taken your cupcakes out and they’re cooling you can make your matcha frosting. In a clean bowl pop your butter in and then using a sieve, sieve in your icing sugar and cream together. Next add in your matcha and mix until totally blended and smooth, slowly add in your non dairy milk, then pop in the fridge for 10 minutes.
  7. When your cupcakes are totally cooled off it’s time to ice your cupcakes, you can do this with an icing bag or if you’re going to decorate yours with fondant like I did grab a teaspoon and pop a bit on the top, using the back of the spoon to spread it then create your faces out of fondant and pop them on the top.

 

Chocolate bourbon twists

 

There’s something really nostalgic for me about biscuits. They remind me of happy childhood memories and rainy autumn and winter days.
I’ve not eaten biscuits for years and as it’s the first day of autumn today it seemed like the perfect time to whip some up. Chocolate bourbons were some of my absolute favourites growing up and so I wanted to make some that were free from refined sugars and gluten free.

SUBSTITUTIONS:

Of course I always talk about substitutes before giving you my recipes as not all of you want or need to bake without regular sugar or gluten.So the sweeteners I’ve used are a mixture of stevia and maple syrup in my biscuits. The stevia makes the biscuits a little dryer in it’s dough form than a normal biscuit mix so don’t worry if it seems a little more crumbly than other biscuits that you’ve made. Alternatively you can use regular sugar however you’ll need to use double the amount of sugar as stevia is a lot sweeter than regular sugar. I like to pick up my stevia by a brand called Sukrin this can be found either online or some Holland and Barrett stores stock it,  however you can easily use this Whole earth stevia from Sainsbury’s.

For the ganache center I use the powdered stevia icing from Sukrin, again you can buy this in some Holland and Barrett stores or you can purchase this online. It’s always worth shopping around for as you can normally find it on a deal from sites such as dolphin fitness other wise you can use regular icing sugar. Do not use double the icing for the center. The rations need to be split evenly for the perfect ganache center.

I use gluten free plain flour (Sainsbury’s) however you can also substitute this for a normal plain white flour if you don’t need to eat gluten free.

Other info: 

I have now started adding my recipes onto fitness pal as foods. To search for them look for brand “miss bunny’s *insert recipe name* so for instance these are miss bunny’s chocolate bourbons. I have a lot of people asking me about calorie information so I have worked my biscuits out as an average. If you recreate these using the ingredients I have (and not substituting for regular sugar and flour) and using a large cookie cutter (like I did) rather than making small biscuits you’ll roughly have 34 single biscuits or 17 full biscuits with ganache center. The 17 biscuits with center is what I have worked out on fitness pal. I will slowly be adding more of my recipes to fitness pal over the next few months so if you are calorie counting and want to try out my recipes then you can add them easily.
For those of you not on fitness pal the large 17 complete biscuits equals 171 calories; 12 grams of carbs, 11 grams of fat, 1 gram of protein and only 1 gram of sugar.

INGREDIENTS:

  • 340 grams gluten free plain white flour,
  • 3 teaspoons of baking powder,
  • 3 tablespoons of maple syrup,
  • 90 grams of stevia,
  • 3 heaped teaspoons of raw cacao (or alternatively 4 heaped teaspoons of cocoa powder)
  • pinch of salt,
  • 220 grams of room temperature vegan butter (I used soy pure)

For the Ganache center:

  • 40 grams of dark chocolate of your choice (My preference is always 72% dark ombar)
  • 40 grams of room temperature vegan butter (I used the soy pure brand)
  • 40 grams of powdered stevia or alternatively normal icing sugar.

*I iced some of my biscuits but you really don’t need to as they’re bourbons however they’re super fun to decorate with royal icing or flood icing* 

 

RECIPE:

  1. Preheat the oven to 175 degrees. Grab a couple of baking trays and line them with baking paper.
  2. In a large bowl put in your butter and stevia and mix with a spoon until blended. Next add in your maple syrup and stir. Add in your dry ingredients one by one and start mixing with a spoon, It will get to a point that you’ll need to start working the biscuit dough with your hands. The dough should be moist enough that you can roll it into a ball. Like I said in my notes earlier the mix may seem dryer and more crumbly than other biscuit doughs you’re used to as we’re using stevia instead of regular sugar. Don’t worry it doesn’t affect them when baked.
  3. Flour a clean surface and a rolling pin then grab half your mixture and put in in the middle of your flour surface. Roll the dough to roughly a few mm thick, then use your cookie cutter to cut out the shapes that you want. Alternatively you can roll your dough into the shape of a rectangle or square and cut lines vertically and horizontally to form normal bourbon shapes just make sure you have an even amount of shapes.
  4. Very carefully move your shapes onto your baking tray. I found the best way to do this was to slide a butter knife underneath the dough and then slide under a spatula and use the spatula to carefully pop them onto your baking tray. Pop your biscuits into the oven for 10-15 minutes. (usually less time for a gas oven. My oven is an electric fan assisted oven and they took 12 minutes)
  5. Take your biscuits out to cool and then grab a clean heat proof bowl. Next Melt your chocolate in the bowl. To do this I normally take a pan of hot water (just enough so the bottom of your bowl is in it) and pop on the stove top on a very low heat (to keep the water hot whilst melting the chocolate but not hot enough to boil.) Put your heat proof bowl into the pan (alternatively if your bowl is too big you can use the hot water as steam to keep it warm) and melt your chocolate. Next sieve in your powdered icing stevia and mix together, then add in your creamed butter and make sure the ingredients are completely mixed together.
  6. Using the ganache ice half of your biscuits and then add the other half on top.
  7. Enjoy your biscuits with a nice cup of tea or cup of hot chocolate.

 

 

Spiced Christmas log, Vegan&Gluten Free.

Who doesn’t love a delicious cake at Christmas? I wanted to make a festive cake this year, however I’ve never been one to eat Christmas cake! so of course I went to the my festive favourite and created a delicious yule log! Chocolate cake is my favourite kind of cake all year round, and Christmas is no exception!
This yule log has subtle cinnamon and nutmeg flavours running throughout which adds a little twist to the usual yule cake, I used a simple yet indulgent ganache using my favourite vegan chocolate and decorated using fondant and icing.

As you’re probably aware if you have looked at my recipes before, I don’t eat refined sugar! I made several versions of these over the festive period, some for gifts, some were commissions and some for myself! All of them were vegan and gluten free but some contained normal sugar and some were created for my dietary requirements. Below when listing the ingredients i’ll give you options for both, so you can decide which version to create! 🙂 of course if you don’t need gluten free you can use normal gluten flour! 🙂

 

 

Before we get started:

Hints and Tips to help your cake roll :

  • you want to bake your cake so that it’s just about baked! if it’s well baked/over baked you won’t be able to roll it properly.
  • before rolling using a knife slightly score a line all the way across one end, making sure to only score the sponge to quarter/halfway down.

Vegan egg replacer:

For my vegan cake I use a bi-product called “aquafabab” if you haven’t heard of this in simple terms it’s the liquid you get in a can of chickpeas! this is a great binding ingredient, it’s cheap and you can use the chickpeas after to make something else delicious like hummus!

Alternative sugars:

to make my cakes refined sugar free I use coconut sugar which you can find in supermarkets or health food stores,I usually buy mine in Sainsbury’s.

For my icing “sugar” I use a brand called Sukrin, who use Stevia to replicate specific sugars. They have created a replica of powdered icing sugar, it has zero calories and is a wonderful substitute! you can buy is here: sukrin

alternatively you can use regular icing sugar and regular caster sugar!

INGREDIENTS: FOR THE CAKE:

  • 240 grams of plain Gluten free flour (you can substitute for normal plain flour- do NOT use self raising)
  • 2 heaped tablespoons of raw cacao (you can substitute for 3 table spoons of normal baking cocoa)
  • half a teaspoon of cinnamon,
  • half a teaspoon of nutmeg,
  • a pinch of salt,
  • 1 teaspoons of bicarbonate of soda,
  • 1 teaspoon of baking powder,
  • 120 grams of coconut sugar, (you may use normal sugar if you aren’t bothered about your cake being made with unrefined sugars)
  • 1.5 tablespoons of oil, (I use a liquid coconut oil mixed with rapeseed oil- however olive oil works well too! do NOT melt coconut oil as the oil needs to be cool to add to the mix!)
  • 1 teaspoon of vanilla or almond extract,
  • 6 tablespoons of Aquafaba, (see above if unsure)
  • 240 ml of luke warm water,
  • 1 tablespoon of apple cider vinegar.

INGREDIENTS: FOR BUTTERCREAM:

  • 100 grams of vegan margarine,
  • 150 grams of sukrin Icing stevia (or normal icing sugar depending on how you are making your cake.)
  • 2 tablespoons of raw cacao (or normal cocoa)

INGREDIENTS FOR GANACHE TOPPING:

  • 100g vegan margarine,
  • 100 grams icing stevia or regular icing,
  • 100 grams of your favourite dark vegan chocolate. If you want to make it refined sugar free I used the new large vegan bars of Ombar which i bought in my local health food store. I recommend using 70% darker!

 

METHOD:

  1. Get a swiss roll/yule log baking tray- which is normally 30x20cm (the size of a standard baking tray-you can use a baking tray however make sure it’s got the depth to hold your sponge) and line it with baking paper and put to the side. Preheat your oven to 175 degrees, or gas mark 4.
  2. In a large bowl mix in your flour, cacao, sugar, salt, cinnamon and nutmeg, then create a “well” in the middle. If you’re unsure what this means, make a hole in the middle of the dry ingredients ready to add your liquids.
  3. In the well in the middle pour in your vanilla, warm water, aquafaba and oil, then mix until your cake mixture is totally combined.
  4. In a separate bowl place in your bicarbonate of soda, baking powder and then add in your apple cider vinegar. This is going to make it fizz and froth up, whilst it’s fizzing add this to your cake batter, mix in gently but do not over mix. You want to stir the mix going round the outside and then through the middle. You do not want to mix too much other wise you’ll loose the bubbles which makes helps make the sponge light and fluffy!
  5. Pour the batter into your pan making sure that it’s getting into all the corners and hitting all the sides. Some times it’s useful to pick the baking pan up and move it around so the cake batter moves out everywhere! Then pop into the oven for 12-15 minutes. Your cake needs to be just baked. Over baking will mean that it’s too dry to roll.
  6. Whilst the cake is baking, slightly dampen a clean tea towel, and lye it on a surface, then using a sieve sprinkle over some cacao or cocoa. as soon as the cake is baked take the sponge over to your tea towel and very quickly flip your sponge over so that the baking paper is on the top and your sponge is face down on the tea towel. Slowly peel off the baking paper being very careful to not pull away at the cake and break it, then leave to fully cool. The trick to this is to flip it very quickly so that the cake doesn’t break!
  7. When your cake is cooling it’s time to create your butter cream! in a bowl cream together your margarine, icing and cacao/cocoa until light and fluffy!
  8. Once fully cooled, on one end slightly score a line across the end, be careful not to go too deep. Take your butter cream and spread over your sponge so that it’s even and covers all of the sponge later.
  9. Using the tea towel underneath the sponge, starting on the side that you have scored start rolling the sponge up, so that the but you have scored is on the inside. Do not be surprised if the sponge cracks a little, this is perfectly normal, just be sure to keep rolling. Once it’s fully rolled use your hands to plump it up and push it together if you need to. Using a sharp knife carefully slice a bit off each side so that the sides are nice and neat.
  10. Now it’s time to make the ganache! cream together your Margarine and icing,  then Melt your chocolate. Instantly pour your chocolate into your margarine and icing, mix them together. The ganache will set pretty quickly once the chocolate starts cooling, so whilst it’s warm take the time to spread the mixture all over your chocolate sponge log, covering all sides. It’s quite messy, but that’s okay you can clean it up after! Once you’ve spread the ganache over to create a “log” effect use a fork and gently pull it through and over the ganache, then leave your cake and ganache to set and enjoy!

Of course you can always decorate your yule log however you want! on some of mine I dusted my cake in a very light sprinkling of icing, and used vegan fondant icing to create some holly, ivy and a snowman!

 

 

White Rabbit Vegan and gluten free pizza review.

Hey guys, so i’m really excited to write this review. As you can see by the title it’s for the vegan pizza that Sainsbury’s announced they were launching. Sainsbury’s this year has started to release an amazing home brand range of vegan and free from products as well as stocking other brands such as pudology, violife and the coconut collaborative. They also announced about a month a go that they would be releasing a vegan and gluten free pizza! The pizza is by a brand called The white Rabbit. I was really excited when I saw the Smokin’ vegan pizza in there on Thursday and decided to grab it and see what I thought.

The pizza is topped with Olives and peppers (I was very naughty as i’m not able to eat peppers at the moment…but I won’t tell if you don’t) and is subtly smoked.

 

So first thing I did was check all the ingredients. I was really impressed with how allergen aware they were, in fact they avoided all of the main allergens. The cheese isn’t made with soy but with rice, Rice “cheeses” are some of my favourites next to coconut as they make a really creamy substitute. They also didn’t add sugar or citric acid but instead opted for carob gum. They use Psyllium husk as an egg replacer which I love as I also use it as an egg replacer in pizza too and it’s a really healthy alternative! All ingredients considered as a pizza that is available in a supermarket I was pleasantly surprised that it hadn’t been bulked out with lots of hidden nasties!

I was really excited to get it home but decided to wait until the Friday to have it (yay pizza weekend treat!!). Now I feel that as a review you need to know the good and bad points, and this is just a minor discrepancy but in the time it took me to get from the shop to my house (takes approximately 8 minutes) the pizza crust had broken in several places. I do love a thin and crispy pizza but It was also slightly annoying how it had broken both quite far in and on the crust (see photo’s below). This obviously this was my own fault as I should have taken more precautions when carrying it and I will in future, but I felt it was worth noting here so you guys can make sure you do! I also noticed how fragile the pizza was when I was transferring it onto the pizza tray. The pizza base is quite thin and so just make sure to be really careful when moving it about.

When it came to popping my pizza in the oven I made sure to follow their instructions perfectly, although instead of adding olive oil I added avocado oil as it’s my favourite treat. The cooking instructions said 7-10 minutes, so I checked the pizza after 10 minutes as instructed but the “cheese” didn’t look like it had melted at all, so I decided to leave it in there for another few minutes, i’m really glad I did as the cheese melted a lot more and looked absolutely perfect.

 

Cutting into my first slice of pizza I was really excited to hear the crispy crust. Of course the plus to having a thin and delicate pizza is how deliciously crispy it becomes when it bakes and as you cut into it towards the center of the pizza the base was softer. This for me is the perfect pizza slice. Crispy outer softer gooey inner!

taking my first bite I was really in love with the flavour the vegetables gave to the softness of the cheese. The “cheese” is very creamy, I wouldn’t say it blasts you with flavour as it is very mild and delicate tasting, but you get this slight tang from the olives and sweetness from the peppers mixed in with creamy cheesy goodness which makes for very happy taste buds! I didn’t get much from any of the herbs or seasoning they used and I was a little disappointed that I couldn’t really taste any smokey flavouring, I know it stated “subtle smoke flavour” but it was barely coming through at all. I could pick up on a little something else but couldn’t place my finger (or in this case tongue) on it. I think in future when buying this pizza I will definitely be adding a little something extra to mine..perhaps some Marjoram and some extra oregano!

Now I’m not sure if you have ever noticed that flavour tends to comes out more as food cools, so to give this pizza a fair review I decided to eat some cold and some hot/warm and It was just like I had suspected, once this pizza had cooled down you could taste the smokey flavour a lot more. It was still subtle but it was definitely more apparent, you could also taste more of their seasoning and it almost tasted like a different pizza, of course it wasn’t and you still had the creamy “cheese” and sweetness and tang from the olives and peppers, only there was a lot more emphasis on all of the different flavours,

I would say the pizza base doesn’t have much flavour, however I would definitely say that out of all the gluten free pizza’s i’ve tried this base is definitely in my top 2! in fact this may be joint first with Zizzi’s. If you don’t eat gluten free on a regular basis then you won’t know how many pizza places get it so wrong! Believe me when say I’ve had my fair share of bad pizza bases, I’ve had pizza bases that taste like cardboard or are really rubbery, others that taste okay when warm but as soon as they’re cold you may as well say RIP to your teeth! (and that means no pizza left for the next day…I know! a total nightmare!) I’ve had lots of pizza places burn their thin gluten free pizza bases which means they’re also a tooth ache when trying to eat them warm! (ouch!) So whilst I did make a note and was a little unhappy with how fragile the pizza was unbaked, when baked this base was absolutely fantastic! it didn’t have a whole bunch of flavour, (but then do a lot of pizza bases?) but it definitely ranked right at the top of my pizza base list!

In evaluation I would 100% recommend this pizza to anyone vegan or not! at £5 a pizza it can be deemed as pricier than none vegan/gluten free pizza’s, however I would definitely say it is the best competitor for pizza restaurants as well as other pizzas like this on the market and at the price it is a lot better value! I am very impressed with how allergen aware White Rabbit have been whilst creating this which has made it suitable for a much larger audience. The cheese is okay warm but even more delicious once it is cooler! The toppings couldn’t be more perfect I really feel they thought out the flavours perfectly for this pizza! I would say my main criticism is that for me personally there isn’t a great deal of seasoning that comes through when the pizza is warm. I definitely will buy this again though, but I’ll be adding lots more herbs to mine!

The pizza definitely tastes and feels like it’s come straight out of an Italian Restaurant and I’m delighted that Sainsbury’s made this move towards free from and allergen food and i’m thoroughly impressed. Well done Sainsbury’s! This pizza is miss bunny approved! <3

 

 

Giving Tree Snacks review.

Hello everyone, today’s post is all about these giving tree snacks. I first discovered these snacks about a year ago, I was visiting Manchester and I became really hungry that I decided to go and venture for a well needed snack. Of course my stomach being ultra sensitive I couldn’t just pop to a shop and grab anything, so I headed to Holland And Barrett’s where I scoured the shelves looking for something delicious that accommodates my dietary needs. Even in a shop that sells health foods and free from foods my choices are always quite limited, so after checking the backs of multiple different packets I reached for a bag of giving tree broccoli “crisps”.  They sound really strange don’t they? and this was going to go either one of two ways, either they were going to be absolutely terrible and I was going to regret buying them or they were going to be the best thing i’d ever discovered.

 

I’ve tried various different types of root vegetable crisps in the past and I’ve always really liked them but I was questioning how they would be able to turn broccoli into crisps. Never the less I decided to try them. Now before I continue I’d like to state that they were pricey at £2 for a 18g bag, you don’t get a huge amount in there. However I definitely needed to eat and it seemed like the better option for me.

When I opened the bag I was presented with actual broccoli florets but they were small and crispy with a sort of crumbly layer that covered them. Definitely not like root vegetable crisps at all. They looked exactly as they describe on the packet dehydrated broccoli florets with rice bran covering them. I wasn’t really sure what I was expecting when I took my first bite, but my goodness they were absolutely delicious! packed with broccoli flavour and really crispy. They crunch in your mouth just like normal crisps would but they’re not greasy or oily. They have such a big blast of flavour which I found really surprising as there’s no added salt or flavourings other than the rice bran. This makes them the perfect healthy snack! I passed one to Ali my partner who is really dubious of a lot of the food I try and eat, but much to his surprise he also really liked them! I couldn’t help thinking how wonderful they would taste crumbled up on top of a pasta dish or salad to add a little crunch to the dishes. ( I have since tried this and can confirm they are absolutely wonderful on top of both,  but particularly favoured over pasta)

(they’re also perfect for a healthy snack)

I was really keen after I had tried these to see if there were any others and over the past year I was also able to pick up a few other flavours; Strawberry, mango and pumpkin.
Mango and strawberry were absolutely incredible. The strawberry feel like you’re eating sweeties, which means they’re perfect if you’re like me and like a sweet snack. They come in the perfect size too, they remind me of those strawberry squishy foam sweets that you get, only these are better because they’re the real thing. (and actually they’re not squishy at all, they just look a little like them, hehe) They’re packed full of flavour and really fruity and sweet.

The mango slices are also among my favourites. Imagine the texture of skips and how they melt in your mouth but with the flavour of Mango. I love biting into these and sucking until they’ve dissolved into a lovely fruity mango burst, or dipping them into my favourite coconut yogurt and enjoying them together.

I’m not sure about you guys but being a creepy cute kinda girl I always look forward to halloween for all the pumpkin related yummies. Pumpkin curry, pumpkin soup, pumpkin pie, pumpkin my life up! so when I saw their pumpkin crisps I was really excited. With how high I regard the other flavours these fell slightly flat for me. Pumpkin isn’t the most flavour-some of vegetables despite being one of my favourite autumnal flavours and I felt that with the punch of flavour that you get from the others these didn’t quite hit my taste buds the same way. I would recommend trying these though, if you’re looking for a more subtle flavour or perhaps to add on top of your favourite autumn soup.

It had been quite awhile since I had last tried these wonderful snacks but this month I wanted to come up with some zesty flavoured cupcakes (be sure to check out the recipe which is coming next week!) I decided to check out their online store, at just £1.75 a bag it works out much cheaper than buying from Holland And Barrett’s (although they currently have an online sale for mango and peach flavour at £1.50 but normal price is £2 a bag) I decided to buy a box full with a new flavour that I hadn’t tried (peach). With lots of recipes in mind and lots of cupcake and cheese cake flavours whirling round my head I was super excited to receive them all.

In evaluation I absolutely love these products, Pumpkin fell short for me but every other flavour I’ve tried have been exquisite. I highly recommend trying these. You can buy them from various places such as Whole foods, Holland and Barrett’s or you can even do a cheeky order online to get the best price possible! and here’s hoping they bring out a cherry flavour! what flavours would you like to see? leave me a comment below and don’t forget to subscribe to my blog to get updates on recipes, blog posts and much much more!

http://givingtreesnacks.com/online-store/

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