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Woman enjoying sweet recipe

3 Quick and Easy Recipes To Satisfy Your Sweet Tooth

2 MIN READ • 6th July 2022
Daniella Gray by Daniella Gray

Looking for quick and easy recipes to satisfy your sweet tooth? These recipes from Sweet Freedom have a naturally sweet kick and won’t de-rail your weight loss journey.

Quick and easy caramel and almond loaf

Caramel and almond loaf

Ingredients:

  • 2 flax eggs (2 tbsp flaxseed + 6 tbsp water)
  • 160g apple puree
  • 110g Sweet Freedom CARAMEL SYRUP
  • 80g nut butter
  • 2 tbsp plant based milk
  • 1 tsp baking powder⁠
  • 50g almond flour
  • 70g plain flour ⁠
  • Flaked almonds, for topping

Method:

  1. Preheat oven to 170°C and line a loaf tin.
  2. In a bowl mix together the wet ingredients, then mix in the dry ingredients.
  3. Pour into the baking tin and top the mixture with flaked almonds.⁠
  4. Bake for 35 minutes, or until golden. ⁠
  5. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Warming apple and vanilla porridge

Apple and vanilla porridge

Ingredients:

  • 40g porridge oats
  • 200ml plant based milk⁠
  • 1 medium apple, skin left on and grated⁠

Toppings:

Method:

  1. Combine the oats and milk in a large pan over a medium heat and bring to a simmer. Cook, stirring occasionally, for 3 minutes or until the oats are tender and creamy.⁠
  2. Stir in the apple, then remove from the heat and set aside to thicken slightly.
  3. Serve drizzled with VANILLA SYRUP + optional nuts and seeds.

Speedy baked almond and raspberry oatmeal cups

Baked almond and raspberry oatmeal cups

Ingredients:

  • 270g rolled oats
  • 1 teaspoon baking powder⁠
  • 300ml plant based milk
  • 60g Sweet Freedom FRUIT SYRUP⁠
  • 2 tbsp ground flaxseed
  • 100g raspberries
  • for topping flaked almonds

Method:

  1. Preheat oven to 170°C and line a 12-cup muffin tin with muffin cases.
  2. In a large bowl, mix rolled oats and baking powder.
  3. Whisk together milk, FRUIT SYRUP, and ground flaxseed, and stir into the dry ingredients.
  4. Fold in the raspberries.
  5. Let sit for about 5 minutes.
  6. Spoon into your muffin tin and top with almonds.
  7. Bake for 30-35 minutes.

These store well in the fridge or freezer.

Meet the writer
Daniella Gray
Editorial assistant

Being able to write about everything that's important to me (exercising for mental wellbeing and delicious food, of course) to help people meet their health goals is pretty special. Before emails, I'm usually in the front-room with a dumbbell and on weekends, there's nothing better than the Kent countryside for a leisurely stroll.

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