Sunday Baking

I absolutely love Sundays! We start with a walk with WIlbur (our dog) to get coffee from the cafe down the road, followed by an epic big Sunday breaky together as a family. I get lost for hours in my garden, and I shop, prep, cook and bake for the week ahead. I love using plates and cooking utensils that were my Nan’s, it make cooking that little more special.

Today I whipped up a chocolate brownie and some banana & maple syrup muffins and they are so good, so thought I would share the recipes with you! I hope you are having a wonderful weekend too.

Chocolate Brownie’s

125g butter
125g dark chocolate
2 eggs
1/2 cup of honey, or rapurdura sugar (or sweetner of choice)
1 cup of gluten free flour (or flour of choice)
1/2 teaspoon kaking powder
3/4 chopped walnuts

Melt butter and chocolate in a saucepan on a very low heat. Stir until mixture is smooth. Place eggs honey in a bowl and beat until combined. Fold in chocolate mixture, sifted flour, nuts and baking powder. Pour mixture into a lined 20cm square cake tin. Bake in a 180 degree oven for 30 minutes or until set. Cool and sprinkle with a little cacao and or icing sugar.

Banana & Maple Syrup Muffins


2 cups gluten free flour (I mix several types and store in a container in the fridge – oat, cocnut, buckwheat, rice etc)

Or flour of your choice

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup of rapadura sugar or honey of sweetner of choice

300g sour cream

1 egg

3 tablespoons maple syrup

3 tablespoons of coconut oil

3 bananas


Place flour, cinnamon, baking powder, and sugar in a bowl and mix. Pour sour cream,egg, maple syrup, coconut oil and chopped bananas in a bowl and whisk to combine. Add banana mix to dry ingredients and mix to combine. Spoon mixture in 12 patty pans in a muffin tray. Bake on 180 degrees fro 25-30 minutes or until cooked.

Sit down and enjoy both with your favourite cup of tea or coffee. These treats are what Sundays are made for.

Love Megs xxx