Who Is The Flourless Baker?

Hailing from the beautiful country of Croatia, Helena first moved to Ireland 5 years ago and started working in a coffee shop.

Helena was never a big baker but being Coeliac, she always found it challenging to find nice treats that she could have. During lockdown Helena took it upon her self to start experimenting with some Gluten Free dessert recipes so she could finally indulge her sweet tooth “almost” guilt free.

This sparked an inner natural talent and from there Helena continued baking and developing recipes so she could share. From this The Flourless Baker was born and Helena now has a permanent stall in the Herbert Park Market every Sunday from 11am to 4pm where you can get her delicious flourless treats.

Use your booze in a different way this January with this delicious Fudge recipe from The Flourless Baker using Stillgarden O’MARO

Stillgarden O’MARO Fudge

Recipe:

350g Castor Sugar
100g Dark Brown Sugar
60g of Butter
120ml Condensed Milk
90ml of Stillgarden O’MARO
20ml Water
2tbls Golden Syrup
1tsp Rum Extract

VEGAN PEANUT BUTTER CUPS

Recipe

200 g 70% Vegan Dark Chocolate

1 Tblsp of Coconut Oil

Organic (preferable) Peanut Butter

METHOD

Step 1: Prepare a cupcake tray with cupcake or baking cases.
Step 2: Place Chocolate in a silver bowl & place on top of another bowl with boiling water to melt the chocolate.

Vegan Peanutbutter cups

Step 3: Add the coconut oil & stir into melted chocolate.
Step 4: Add 3 tablespoons of melted chocolate into each baking case. Freeze for 20 minutes.
Step 5: Remove from freezer & add one full tablespoon of Smooth Organic Peanut Butter in each case.
Step 6: On top of each add another two or three tablespoons of the rest of the melted chocolate. Leave to cool in fridge.

Follow @Theflourlessbaker for more “Almost Guilt Free” Treats

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