Teresa Cutter’s recipes for guilt-free desserts you can easily make at home

If you’re trying to eat a little healthier but still need to satisfy your sweet tooth then you’re in luck.

New research shows that cutting out sweets altogether can actually set you up for failure on your weight loss journey.

Watch the cooking demonstration above and keep reading for the recipes

But the good news is that there are plenty of healthy desserts which are light on calories, sugar and carbs but still big on flavour.

‘The Healthy Chef’ Teresa Cutter dropped into Brekky Central to show Kochie and Nat how to make a few of her guilt-free favourites.

Buckweat Olive Oil Scones with Blueberry Chia Jam


  • 240 g buckwheat flour
  • 200 g almond meal
  • 2 tablespoons ground flaxseeds
  • 3 teaspoons baking powder
  • 125 ml extra virgin olive oil
  • 250 ml almond milk
  • 60 ml maple syrup
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 250 g blueberries

Method for scones

  1. Preheat your oven to 160°C
  2. Combine buckwheat flour, almond meal, flaxseed, cinnamon and baking powder into a bowl
  3. Combine olive oil, almond milk, maple and vanilla into a separate bowl
  4. Pour the wet ingredients into the dry ingredients and mix lightly to form a dough
  5. Add blueberries and fold through gently
  6. Scoop out scones using an ice cream scoop – flatten slightly
  7. Bake for 25 minutes
  8. Serve warm or at room temperature with blueberry chia jam

Method for jam

  1. Combine 300 g blueberries, 2 tablespoons white chia seeds, 1 tablespoon maple syrup, a squeeze of lemon juice and 125 ml apple juice
  2. Simmer for 3 minutes then remove from the heat to cool
  3. Rest in the fridge for a few hours to set

Healthy Carrot Cake with Yoghurt Frosting


  • 500 g grated carrots
  • 3 organic eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 350g almond meal
  • 80 ml avocado oil or olive oil
  • ½ cup honey
  • 1 cup raisins or dates
  • 2 teaspoons gluten free baking powder
  • 500 g labneh (strained Greek yoghurt)
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla


  1. Preheat your oven to 160°C fan forced
  2. Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, soaked raisins and baking powder
  3. Mix well until combined
  4. Pour into a prepared 20 cm baking tin
  5. Bake for 60 minutes or until cooked through and cool
  6. For the frosting – combine labneh, honey and vanilla then pile over the cake.

Healthy Chocolate Chip Cookies


  • 200 g rolled oats
  • 50 g desiccated coconut
  • 60 ml extra virgin olive avocado oil or olive oil
  • 60 ml honey
  • 1 egg
  • 100 g 70% dark chocolate


  1. Preheat your oven to 160°C
  2. Combine oats, coconut, oil, honey and egg into a mixing bowl
  3. Mix through with your hands for a few minutes – squishing the ingredients together until the cookie starts to come together
  4. Chop up the chocolate with a large knife and add to the oats
  5. Form into 12 cookies – I love using a small ice cream scoop
  6. Arrange onto a lined baking tray and flatten slightly
  7. Bake for 25 minutes or until golden
  8. Remove from the oven and cool completely

Banana Bread


  • 450 g smashed banana
  • 2 organic eggs
  • 125 ml raw honey
  • 125ml olive oil
  • 1 teaspoon ground cinnamon
  • 2 teaspoons gluten-free baking powder
  • 180 g desiccated coconut
  • 180 g wholemeal spelt flour


  1. Preheat your oven to 160°C fan-forced
  2. Combine banana, eggs, honey, olive oil and cinnamon into a mixing bowl
  3. Add baking powder, desiccated coconut and spelt flour
  4. Mix until combined
  5. Spoon batter into a lined loaf tin
  6. Bake for 1 hour or until cooked through – test with a skewer first before removing from the oven
  7. Cool completely before removing from the tin

Sweet Potato Brownies

Ingredients for brownies

  • 500g roasted sweet potato, cooled and smashed
  • 200 g (1 cup) cold-pressed coconut oil, solid state
  • 125 ml organic maple syrup
  • 2 teaspoons vanilla extract
  • 60 g (1/2 cup) Naked Chocolat Dark or raw cacao powder
  • 6 fresh dates, pitted
  • 300 g (3 cups) almond meal

Ingredients for frosting

  • 2 ripe avocados, seeds removed
  • 8 fresh dates, pitted
  • 60 ml (1/4 cup) water or almond milk
  • 60 g (1/4 cup) cold-pressed coconut oil, solid state
  • 60 g (1/2 cup) Naked Chocolat Dark or raw cacao powder
  • 2 teaspoons vanilla extract
  • pinch of sea salt

Method for brownies

  • Preheat your oven to 160°C fan-forced.
  • Combine sweet potato, coconut oil, maple syrup, vanilla, cacao powder and dates in a food processor.
  • Process for 2 – 3 minutes until smooth and creamy.
  • Add almond meal and process again for another minute until combined.
  • Spoon into a 30 x 20 cm lined baking tray and smooth out the top.
  • Bake for 45 – 50 minutes then remove from the oven and cool.

Method for frosting

  1. Combine frosting ingredients into a high-speed blender for 2 minutes until smooth and creamy
  2. Spread over the top of the brownie and enjoy

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