Tripple layer brownie

No-Bake Layered Date Brownies (Brownie Base, Date Caramel, Chia Jam & Chocolate Top)

These No-Bake Layered Date Brownies are a perfect combination of indulgence and nourishment. They start with a rich, fudgy brownie base made from oats, nut butter, and naturally sweet Medjool dates, then get topped with silky date caramel, bright chia jam, and a glossy chocolate layer. Best of all — no oven needed. You can make them ahead, and enjoy a slice whenever you need a little pick-me-up.

These brownies tick every box — naturally sweetened, rich and satisfying, packed with wholesome ingredients, and free from refined sugar. Each layer adds a different kind of joy: fudgy brownie, silky caramel, tangy berry jam, and crisp chocolate. They’re the perfect make-ahead treat for busy weeks, celebrations, or simply keeping a stash in the freezer for when you need something sweet but nourishing.

Ingredients

For the brownie base:

• 250g Medjool dates, pitted

• 150g Gluten-free oats

• 100g Nut butter

• 2 tbsp Chia seeds (optional)

• 1 tsp Vanilla extract

• Pinch of salt

• 2 tbsp Cocoa powder

  
  

For the date caramel layer:

• 150g Medjool dates, pitted

• 2 tbsp Almond butter

• 1 tbsp Water (add more if needed)

• Pinch of salt

  
  

For the chia jam layer:

• 100g Mixed berries (fresh or frozen)

• 1 tbsp Chia seeds

• Optional: 1 tsp maple syrup or honey

  
  

For the chocolate topping:

• 60g Coconut oil

• 40g Cocoa powder

• 2–3 tbsp Maple syrup or honey

  
  

Method

1. Soak the dates:

• Place all the dates in one bowl.

• Cover with hot water and soak for 10 minutes.

• Drain thoroughly and separate into 250g for the brownie base and 150g for the caramel layer.

  
  

2. Make oat flour:

• Blend rolled oats in a food processor or blender until finely ground.

  
  

3. Make the brownie base:

• Blend the 250g soaked dates, and then add oat flour, nut butter, chia or flax seeds (if using), vanilla extract, cocoa powder and salt and blend again until a sticky dough forms.

• Press evenly into a lined brownie pan.

• Put it in the freezer while you prepare the caramel.

  
  

4. Make the date caramel layer:

• Blend the 150g soaked dates, almond butter, water, and salt until smooth and spreadable.

• Spread caramel evenly over the brownie base layer.

• Put it in the freezer while you prepare the chia jam.

  
  

5. Make the chia jam layer:

• Heat berries in a small pan until soft, then mash lightly.

• Stir in chia seeds and optional sweetener.

• Cool to thicken before spreading jam evenly over the caramel layer.

• Put in the freezer while you prepare the chocolate topping.

  
  

6. Make the chocolate topping:

• Melt coconut oil gently.

• Whisk in cocoa powder and syrup until smooth.

• Pour over chilled layers and spread evenly.

• Freeze for at least 2-3 hours until firm.

  
  

7. Serve:

• Cut into squares and store in the freezer.

• Let it soften a few minutes before serving if it is too firm.

  
  

Versatility

One of the best things about this recipe is how easy it is to customise it to your taste (or what you have in your cupboard). Here are a few ideas:

• Nut butter swap: Use peanut butter for a classic combo, almond butter for a mild, toasty flavour, or sunflower seed butter for a nut-free option.

• Flavour twist: Add cinnamon or mixed spice to the brownie base for extra warmth, or stir orange zest into the chocolate topping for a citrus kick.

• Fruit variety: Try raspberries, blackberries, cherries, or even mango in the chia jam.

• Topping fun: Sprinkle crushed nuts, toasted coconut, or freeze-dried fruit over the chocolate before it sets.

• Texture change: Add chopped nuts or cacao nibs into the brownie base for crunch.

  
  

Allergy & Dietary Adaptations

• Nut-free: Swap nut butter for a seed butter in all layers.

• Vegan: Use maple syrup instead of honey.

• Coconut-free: Replace coconut oil with dairy-free butter or a neutral oil (note: texture of topping may differ).

Each bite of these no-bake layered date brownies takes you through soft, rich brownie, smooth caramel, bright berry jam, and a crisp chocolate top — a perfect little journey of flavours and textures in every square.

Happy Baking,

Ruby x

Spiced honey nut muffins

Honey, Nuts & Blueberry Muffins — Gluten-Free & Dairy-Free Option

Inspired by my dad’s favourite cupboard combo

This recipe was inspired by something my dad loves — honey with nuts. He’s kept a jar of it in the kitchen since discovering it, the kind you drizzle over toast or sneak straight from the spoon. Sticky, golden, and full of crunch. These muffins take that flavour and wrap it up in a soft, gently spiced bake with juicy blueberries and toasted nuts in every bite. They’re naturally gluten-free, super cosy, and perfect with a cup of tea.

🧁 You’ll need (makes 15 muffins):

• 230g honey

• 180g brown sugar

• 175g butter

• 70g rice flour + 280g gluten-free plain flour

• 1 tsp xanthan gum

• 1 tsp baking soda

• 1½ tsp ground ginger

• 1 tsp mixed spice

• 1 egg, beaten

• 135ml milk

• 100g chopped nuts (e.g. walnuts, pecans, hazelnuts)

• 150g fresh or frozen blueberries, tossed in 1 tbsp flour

• Optional toppings: extra chopped nuts or a sprinkle of brown sugar

  
  

👩‍🍳 Method:

1. Preheat & Prep Preheat oven to 170°C fan and line a 12-hole muffin tin with paper cases.

2. Melt the wet ingredients in a saucepan over a low heat. Melt together the honey, brown sugar, and butter until smooth. Stir well and let cool slightly.

3. Mix the dry ingredients in a large bowl, sift together the gluten-free flours, xanthan gum, baking soda, ground ginger, and mixed spice.

4. Combine, stir the milk into the cooled honey mixture. Pour into the dry ingredients with the beaten egg. Mix gently until just combined — don’t overmix.

5. Fold in the toasted chopped nuts, then gently stir in the floured blueberries.

6. Spoon the batter evenly into the cases. Top each with a pinch of brown sugar or a few extra chopped nuts if you like. Bake for 20–25 minutes, or until golden and a skewer comes out clean.

7. Cool down, let the muffins cool in the tray for 10–15 minutes, then transfer to a wire rack to cool completely (or eat one warm — highly recommended).

🌱 Allergy-Friendly Swaps

These muffins are already gluten-free and easy to adjust if you’re baking for different dietary needs:

• Dairy-Free: Swap the butter for a good-quality dairy-free block (not margarine), and use plant-based milk — oat or almond work beautifully.

  
  

• Nut-Free: Leave out the chopped nuts or replace them with toasted seeds like sunflower or pumpkin for crunch without the allergens.

  
  

• Lower Sugar or Refined Sugar-Free: Reduce the brown sugar to 150g, or swap it for coconut sugar for a more natural sweetness.

  
  

✨ Optional Add-Ins & Twists

There’s lots of room to play with flavour and texture in this recipe. Here are some of my favourite tweaks:

• Fruit swaps: Raspberries, blackberries, or dried fruits like figs, dates, or apricots

  
  

• Flavour boosts: A teaspoon of vanilla, zest of an orange or lemon, or a pinch of cardamom or nutmeg

  
  

• Texture toppers: Sprinkle with coconut flakes, or demerara sugar for crunch, or add chocolate chips if you’re feeling indulgent

  
  

🧊 Can I freeze them?

Yes! These muffins freeze beautifully once baked. Let them cool completely, then pop them into an airtight container or freezer bag. Defrost at room temperature or warm gently in the oven or microwave for that just-baked feel.

I hope these make it into your weekend baking — they’re soft, fragrant, and just sweet enough. If you give them a try, I’d love to see! Tag me on Instagram @rubysgfkitchen so I can admire your batch 💫

With love,

Ruby x

5-Ingredient Peanut Butter Cookies

Hello September 🍂

The leaves are just beginning to turn golden here, and I’m so ready for soft jumpers, steamy cups of tea, and a little sweet something to go with them. These peanut butter cookies are exactly that — golden, chewy, not-too-sweet, and they come together in no time. Plus, they’re naturally gluten-free, dairy-free, egg-free, and made with just a few simple ingredients I nearly always have in my cupboard. The kind of cookie that makes the house smell like home.

Here’s how I make them:

✨ You’ll need:

• 100g peanut butter (If yours is a bit stiff or cold, just warm it in the microwave in 30-second bursts until soft and stirrable)

• 30 g coconut sugar

• A pinch of sea salt

• 3 tbsp ground almonds

• 1 tbsp chia seeds or a ground seed mix

🥣 Method

1. Make your chia egg: If using Chia seeds, grind them into a powder (I use my little hand-held blender for this) or take your pre-made ground seed mix and mix with 3 tbsp of water. Set aside while it thickens – it should turn gloopy, like an egg replacer.

2. Preheat your oven to 160°C fan. Line a baking tray with greaseproof paper and a little coconut oil.

3. Mix everything in a big bowl — peanut butter, coconut sugar, salt, ground almonds, and the chia egg. I use my stand mixer for this, but a wooden spoon will do just fine, too!

4. Shape your cookies: Roll the dough into small balls and place them on your tray. Gently flatten them with your hands (tip: if the dough sticks, flatten with the back of a wet spoon or spatula).

5. Bake for 10 minutes until golden around the edges. Let them cool slightly (they’ll firm up a bit) and enjoy warm with a cup of tea. Or coffee. Or straight off the tray — no judgement.

   
   

❄️ Make-Ahead & Freezing Tips

One of my favourite things about this recipe is that the dough freezes beautifully. Just roll it into balls, pop them onto a tray or plate, and freeze until firm. Then transfer to a bag or container and keep in the freezer for up to 3 months.

That way, whenever you fancy just one fresh cookie (or two), you can pull a dough ball from the freezer, pop it straight in the oven, and have a warm treat ready in minutes. Perfect for those solo tea breaks or when a friend drops by unexpectedly.

🍪 Freezing Baked Cookies

Not only does the dough freeze beautifully, but the baked cookies do too! Just let them cool completely, then pop them in an airtight container or freezer bag. When you’re ready for one, you can let it defrost at room temperature or warm it gently in the oven or microwave for that fresh-from-the-oven feel.

Perfect for stashing a little treat away for future-you 💛

🌱 Allergy-Friendly Swaps

This recipe is already free from gluten, dairy, and eggs, but here are a few easy swaps if you need to make it work for other allergies:

• Nut-free? Use a seed butter in place of peanut butter and oat or coconut flour instead of ground almonds.

• Coconut-free? Use white or brown sugar instead of coconut sugar, and a neutral oil like avocado oil to grease your tray.

🥄 Nut Butter Swaps & Fun Add-Ins

Once you’ve got the base recipe down, it’s so easy to make these your own. The peanut butter gives them a classic, rich flavour, but you can swap in different nut or seed butters depending on what you have or love.

Here are some of my favourite variations:

• Almond butter – slightly more mellow than peanut, and gives the cookies a slightly softer texture.

• Cashew butter – super creamy and subtle, great if you want a more neutral cookie.

• Sunflower seed butter – a fab nut-free option!

  
  

If you’re feeling adventurous, here are some yummy extras you can stir into the dough before baking:

• Dried fruit – chopped dates, raisins, or dried cranberries add natural sweetness and a bit of chew.

• Toasted coconut flakes – add a lovely crunch and a golden, toasty flavour.

• Dark chocolate chips – because who doesn’t want chocolate in a cookie?

• Chopped nuts or seeds – like pecans, walnuts, or pumpkin seeds for extra texture.

• A sprinkle of flaky sea salt on top – optional, but takes them to the next level

  
  

As always, feel free to play around and make it your own. That’s the joy of home baking 💛

Let me know if you try them — I'd love to see your kitchen creations. You can always tag me or check out more over on Instagram @rubysgfkitchen 💫

Happy Baking,

Ruby x