Sweet Stuff – Sophie's Healthy Kitchen –

download my new ebook

sweet stuff

recipes for a sweet tooth

Chocolate Salted Caramel Cookies

Carrot Cake Muffins

Blackberry Breakfast Cookies

Vegan White Chocolate & Raspberry Blondies

Vegan Chocolate Peanut Butter Muffins

Blueberry Jam Oat Bars

Gingerbread Rocky Road Bars

Single Serve Banana Bread Mug Cake

Date Caramel Snack bars

Sweet Potato Blondies

Chocolate Marshmallow Fudge Bars

Pumpkin Spice Snack Bread

Cinnamon Roll Mug Cake

Carrot Cake Bread with Cream Cheese Frosting

Single Serve Apple Berry Crumble

Sign up & stay in touch

KEEP UP ON THE 'GRAM

A slice of heaven 🍫 aka fudgy pumpkin brownie!

A slice of heaven 🍫 aka fudgy pumpkin brownie!

You’ll need:
1 tin of pumpkin purée
150g ground almonds
3 eggs
300g of dark chocolate (or your fave chocolate)

Get ready for your easiest most indulgent brownies you’ve ever tasted. Baking doesn’t need to be hard.
Grab yourself some chocolate, eggs and ground almonds. This time of year calls for delicious comforting treats 🤍
Melt the chocolate, add your eggs and stir. Gradually add in your purée and then the ground almonds and stir until it’s thick. Pour into a lined baking tin.
Bake on 180 C for 20-30 minutes. Check 15 minutes after depending on how gooey you like your brownies!
Enjoy hot or cold! #sophieshealthykitchen

Snaps of pure happiness ft. The coldest breastfeed

Snaps of pure happiness ft. The coldest breastfeed I’ve done 😅

#sophieshealthykitchen

Tonight’s salmon was too juicy not to share... H

Tonight’s salmon was too juicy not to share... HONEY GLAZED & cooked to perfection! 😛

As always, I pan fry my salmon with greens & serve with microwaveable grains (Mama’s favourite->quick, easy & nutritious) & the recipe for the glaze is below:

1/2 tbsp olive oil
1 tsp garlic purée
1 tbsp honey
1 tbsp water
1 tbsp soy sauce
1 tsp lemon juice

Mix all together and glaze the salmon once cooked in the pan. Leave in the pan to heat for a few mins and enjoy!

#dinnerrecipes #salmondinner #honeyglazed #honeyglazedsalmon #fishrecipes #wholefoods #wholefoodrecipes #easydinners #nutritiousfood #healthylifestyle

OUR SLEEP JOURNEY 😴 Pre baby, I slept like a

OUR SLEEP JOURNEY 😴

Pre baby, I slept like a baby! Seriously, I loved my sleep I would be down at 10pm and woke naturally at 6am and THRIVED! of course the moment I had little Romee, I’m lucky to get more than a 2-3 hour block of sleep at a time.

Up until 12 weeks, he’d only sleep on me, be that naps or at night… something I never thought I would do is co-sleep but it was honestly the only way I was able to get any sort of rest. When he hit 3 months I felt hopeless, exhausted and desperate to be able to put my little boy down to sleep, so we hired a sleep consultant. and honestly, it was life changing. R isn’t ready to be sleeping through the night at the moment (we have had the odd night where hes slept 10-6) but he naps on his own in the day and sleeps in his own bed & that’s been a big step. To fellow Mums who have followed our journey - I am going to share a few tips but pleaseee remember all Mamas and babies are so different - I’m simply sharing whats working for US…

Wait 12 weeks to sleep train or implement routine. The fourth trimester is tough for both Mum and baby and your little one might just feel safest on you having been living inside you for the past 9 months.

Give them sleep props. I gave Romeo a comforter that I slept with for 3 nights so it smelt like me, a dummy and white noise every time I identified he was tired and then put him down for naps.

Implement a routine - our sleep consultant helped me to identified when R was tired and we introduced naps around his feeding schedule. It took about a week for him to stop fighting his new routine but he is honestly so much happier now that we are in one… as am I!

Give baby a bedtime! I was making the mistake of keeping R up late in hope that he’d sleep longer through the night... we now do bath time at 5.30pm & feed at 6pm to be put down to bed straight after.

Know that all babies are different and sometimes it takes persistence. Do not let anyone judge you in regards to how you feel is the best way for you to Mum!

Also want to add that I am not anywhere near getting enough sleep & I’m still up through the night with him but I have hope 😅
#sophieshealthykitchen

CHOCOLATE SALTED CARAMEL COOKIES 🍪 Batch cook

CHOCOLATE SALTED CARAMEL COOKIES 🍪

Batch cook these so you always have something yummy and chocolatey in the freezer!

For the salted caramel:

200mL single cream (or alpro non-dairy single cream)
150g light brown sugar
20g butter (or non-dairy alternative)
1 tsp vanilla extract
½ tsp sea salt
For the cookies:

200g butter (or non-dairy alternative)
180g light brown sugar
60g granulated sugar
1 egg (or 2 tbsp flax + 2 tbsp water)
1 tsp vanilla
240g plain flour
50g cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
100g dark chocolate chunks or chips

METHOD

To make the caramel: add the single cream and sugar to a saucepan, mix and bring to a boil. Turn the heat down a simmer for 15 minutes until the mixture thickens and reduces slightly. Switch the heat off and add the butter, vanilla and salt. Transfer to a bowl and leave to cool. Once cool, freeze the caramel into 14 discs on a tray (about 2 tsps each), or use an ice tray for 2-3 hours.
For the cookies: Beat together the butter and sugar for 3-5 minutes in a stand mixer until pale and fluffy. Add in the egg/flax egg and vanilla and beat for a further minute.
In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
With the mixer on a slow speed, slowly add in the dry ingredients until just combined. Don’t overmix!
Fold in the chocolate chunks (reserve a few for topping)
Using an ice cream scoop, portion out 14 balls of cookie dough onto a lined baking tray. Remove the hardened caramel from the freezer.
Take a ball of cookie dough and make a well in the middle with your thumb for the caramel. Place the caramel inside and tuck the sides over so all the caramel is covered. Stud with a few extra chocolate chips. Repeat for the rest of the cookies.
Place the filled cookie dough balls into the fridge for 30 minutes and preheat your oven to 170 degrees C.
Bake the cookies for 13 minutes and then try and leave to cool completely before tucking in!

#sophieshealthykitchen #cookierecipe #chocolatechipcookies #saltedcaramelsauce #saltedcaramelchocolate #chocolateindulgence #chocolaterecipes #realfoods #nondiet