One Bowl Banana Cake with Chocolate and Caramel

This one bowl banana cake with chocolate and caramel is delicious, easy to make and incredibly moist. Perfect with a cup of your favourite hot drink and the recipe everyone will be asking for!

Banana Bundt cake on wooden board with some slices

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Jeera Shortbread

The most delicious, fragrant, buttery Jeera Shortbread that is sweet, salty, crumbly and crispy. Perfect with a cup of Masala Chai. 

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Chocolate Buckwheat Cookies

You will love these Gluten Free Chocolate Buckwheat Cookies. Wholesome foods usually conjures up images of bland, sahara desert dry pass me some water now, desserts. These cookies are nothing like that. There are as ever many variations of this recipe online which generally means that it is a good recipe..otherwise no one would bother with it! 

Chocolate Buckwheat cookies on greaseproof paper on a well used baking tray

What is so great about Buckwheat Flour?

Buckwheat flour is a great source of protein, iron and fibre. It is also warming and therefore great for digestion and for colder weather. 

Buckwheat flour is gluten free. and it imparts a nutty flavour to baked goods. That being said, if you’re struggling to get hold of buckwheat flour, you can replace it with plain flour. 

Why Coconut Sugar?

I use coconut sugar in this recipe. It isn’t a refined sugar and is made in a two step process which I would go into but I am very sketchy in this area of my knowledge. So i will just stop talking about that now. 

Chocolate Buckwheat Cookies

Delicious and Gluten Free Chocolate Buckwheat Cookies. Nutty and chocolatey and wholesome all at once! Quick to make and bake and perfect for gatherings. 

Course Baking
Cuisine American, English
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20
Author Safira


  • 300 g Dark Chocolate
  • 125 g Buckwheat Flour
  • 1 tbsp Tapioca Flour Optional
  • 4 tbsp Cacao
  • 1/2 tsp Bicarbonate of Soda
  • 60 g Butter
  • 125 g Coconut Sugar
  • 2 Eggs


  1. Melt HALF the chocolate in a bowl set over a pan of boiling water. Chop the remaining dark chocolate and set it aside in the fridge.

  2. Preheat the oven to 180 C/Gas Mark 4. 

  3. Combine the buckwheat flour, tapioca flour (if using), cacao, bicarbonate of soda in a large bowl and mix with a wooden spoon. 

  4. Add the butter and sugar to a stand mixer and whisk to combine. 

  5. Pour in the melted chocolate and eggs and beat together for 2 - 3 minutes. 

  6. Slowly add the dry ingredients and chopped chocolate. 

  7. Add spoonfuls of mixture to lined trays leaving 1/2 inch of space between each cookie. 

  8. Put the tray into the fridge for 10 minutes before adding to the preheated oven. Bake for 9–10 minutes and allow to cool before removing from the tray. 

Recipe Notes

This recipe is very slightly amended from Simple Cooking by Nigella Lawson.

**Do let me know if you make this recipe. I love hearing from you and your feedback helps me to improve my content and move it in a direction that is useful to you!**

P.s. I shared a lot of these cookies with family and then inserted the rest into my open gob. They all agreed that they were delicious and promptly requested the recipe. 

Chocolate Orange and Honey Cake – Dairy Free, Gluten Free

If you guys are looking for a delicious, moist (sorry) and gluten/dairy free/refined sugar free cake for Eid, this is it. I LOVE THIS Chocolate Orange and Honey Cake. 

Chocolate orange cake with orange zest on greaseproof paper and grey towel

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4 Ingredients Chocolate Flapjacks

These 4 Ingredients Chocolate Flapjacks are the best, They are an easy treat to make and have throughout the week. The best thing about them, very few ingredients and effort are required to make them.  Oh and they last in a sealed container for up to a week. If you can hold out that long. I can’t.   

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