My go to traditional English scone recipe. Made with just 8 simple ingredients and ready in less than 30 mins. Buttery, soft and sweet fruit scones studded with dried cranberries and topped with strawberry jam and a simple two ingredient whipped coconut cream.…
Party season is here – the season of nibbles, bubbles and desserts. Canapés and appetisers are the best part of any evening, so I had to bring you one of my all time favourite party recipes – veggie sausage rolls! Irresistibly snackable, deliciously moreish and sure to please all of your guests, even the meat eaters.
Are you a fan of moist, cinnamon infused cakes? What about sugar free, naturally coloured, creamy frosting? Well look no further friends, these cinnamon cupcakes with blackberry cashew frosting are here to bring a little Autumn magic into your life this September! …
Strawberry season is still in full swing and there’s an abundance of summer berries everywhere. What better way to celebrate than with a beautifully moist and sweet strawberry cake? The sponge is soft, moist, melt in your mouth delicious and infused with strawberry pureé and strawberry essence. …
Are you a lemon lover? It’s probably the only fruit aside from bananas that I enjoy every single day. I love it’s uplifting aroma and zingy flavour and use lemons in hot and cold water throughout the day and always incorporate them in sweet and savoury dishes. Considering how much of a lemon fan I am, it’s a surprise I haven’t made these sooner….
This recipe is one you’re going to want to make over and over again, I promise! I’ve recently fallen in love with making pastry and I have been very excited to finally share my go to pastry recipe with you. For me, pastry screams out for berries, so of course I had to fill these little tarts with the first of the season’s strawberries. With a scoop of vegan vanilla ice cream, you’ll feel like you’re in the middle of summer when you bite into one of these babies! …
Happy December! It’s been a hugely exciting and busy month for me, which has unfortunately meant my backlog of recipes to post here is bigger than ever! To say thank you for bearing with me, I’ve uploaded this special gingerbread cupcake recipe. …
Hey, friends! How’s November treating ya? Aside from the shorter days and chilly mornings, I think Autumn has so much to offer. An excuse to snuggle up under blankets, drink even more herbal teas and play with new seasonal ingredients, pumpkin being a favourite right now! These pumpkin spice muffins are gently spiced and warming, just the thing with a hot cuppa for breakfast. They’re also the perfect way to use up any pumpkin or squashes you have hanging around your pantry, I’m still working my way through the backlog.
I’ve used cinnamon, cardamom, cloves, nutmeg and allspice in these babies, but feel free to adjust the spices according to your taste, I just love any excuse to use all of them together. Nothing smells more seasonal to me than the smell of cardamom and nutmeg baking in the oven. They’re also made with spelt flour, which I’m diggin’ for it’s wholesome, subtle nutty flavour. If you find regular flour bloats you, give spelt a go, spelt gluten is water soluble and easily broken down by heat, so it’s easier to digest. It’s also packed with many nutrients, minerals and vitamins that you just don’t get in regular wheat flour.
I rarely see pumpkin puree in tins over here, so tend to make my own. I’ve included some instructions on how to make your own pumpkin puree below, if you make too much it’s great for adding to pancakes, oatmeal and pasta sauces, win win! Much better for the environment to make your own too.
Thank you for stopping by and feel free to leave me a comment below or on my page on Instagram, I’d love to hear from you!
- 2½ cup spelt flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp ground cardamom
- Pinch of ground cloves
- ¼ tsp nutmeg
- ½ tsp allspice
- 5 tbsp vegan marg
- 1 cup light brown sugar/coconut sugar
- ¼ cup veg oil
- 1 cup pumpkin puree*
- 2 flax eggs (2 tbsp flax mixed with 5 tbsp water)
- ¾ cup buttermilk (3/4 cup soya milk and 1 tsp apple cider vinegar)
- Preheat oven to 190•c and line a 12 cup muffins tin with cake cases. In a large bowl, mix spelt flour, baking soda, salt, cinnamon, cardamom, nutmeg, all spice and cloves.
- In a medium bowl beat together vegan margarine and coconut sugar until well combined, or cream together with the paddle attachment of a stand mixer. Make flax eggs and set aside for 2 minutes to thicken.To the margarine and sugar, add oil, pumpkin puree, flax eggs and vegan buttermilk. Mix well until smooth. Fold in the flour mix until just combined into a batter. Try not to overmix, or the muffins will be heavy.
- Fill each cake case ¾ full with the mixture and sprinkle on pumpkin and sesame seeds and extra coconut sugar if desired. Bake for 23-25 minutes, until a toothpick comes out clean. Remove from the oven and let cool for a few minutes before transferring to a rack to cool completely. Extra delicious served warm with a piping hot cup of tea, but keep well for up to 4 days in a tin.
Happy October, friends! It’s that time of year when I’m baking almost every day, it’s my favourite way to spend time indoors. These chai latté donuts are so delicious and moreish, plus they’re mini so you can get away with having a few at once. They’re frosted with a seriously creamy cashew icing, that’s refined sugar free but just as creamy and lush as you’d expect. I added some cacao to the mix, as I think it gives that rich latté flavour I was craving. Finished with a dusting of cinnamon and cacao, these little chai donuts are a joy to eat….
I’ve been making these all week to perfect the recipe. Currently third batch deep and I’m relieved to say I’m finally happy with the pastry. These coconut caramel tarts are pretty much all the things I love squeezed into one sweet little sized pud. My kinda self care. Vegan, gluten free pastry, baked into sweet little shells in the oven and then filled to the brim with layers of sweet dairy free heaven! There’s a little disc of chocolate at the bottom, followed by a lush salted date caramel and then a peanut butter coco whip on top. Yep… I went all out. They’re rich, but not too sickly sweet, in fact I just had one for breakfast. It’s the weekend so that’s totally okay, right?
I wanted to make these as easy to prep as possible, with ingredients you’ll likely have in your pantry at home. Of course they taste sweet and creamy, but they aren’t laden with refined sugar and grains like your standard fancy pud. They’re easily made gluten free too, just be sure to grab some gluten free oats, or sub the oats for more almonds.
I got a DM from a fellow date lover on Instagram this week, saying how addictive salted date caramel is. I have to agree, this stuff tastes dangerously good. I’ve thoroughly enjoyed dunking my failed pastry cases into it. Medjool dates are also dangerously expensive. Her tip was to buy Deglet Noor dates, much cheaper but still plump and juicy when soaked in boiling water. You can use any dates really, or even raisins! I have had great success with them in other recipes, the boiling water soak works a treat.
The pastry almost defeated me, but the trick is to make sure the dough sticks together a little in your fingers before you press it into the tin. Too crumbly and it will fall apart when you take them out the tins. The second most important thing is to not over bake – I foolishly cooked them for 12 minutes and ended up with rock solid tart shells. Thankfully third time round they came out perfectly, so I’ll hope you give this one a whirl!
I’d love to know if you try this recipe, please leave me a comment below or on my Instagram.
- 1 cup almond meal
- 1.5 cups ground oatmeal
- 1 tsp vanilla extract
- 4 tbsp maple syrup
- 2 tbsp coconut oil
- 1-2 tbsp water
- 1 cup medjool dates, pitted, soaked in boiling water
- 1 tsp salt
- ⅓ cup water
- 1 bar of sugar free dark chocolate
- 1 tin of coconut milk, chilled overnight, cream only
- 2 tbsp maple syrup
- 3 tbsp smooth peanut butter
- edible stars, coconut chips and cacao nibs/chocolate shavings for topping
- Preheat oven to 180•c. Grease 6 mini tart pans with a little coconut oil. Add almond meal, ground oatmeal, vanilla extract, ½ tsp salt and 4 tbsp maple syrup to a food processor and pulse until combined. With the processor still on, slowly pour in coconut oil. Process until incorporated and you have a crumbly dough. The dough should be moist enough to stick together between your fingers. If not, add a tbsp of water and blend again, checking again and adding a tbsp more water if needed.
- Push dough into prepared tart pans, using a teaspoon to flatten out the bottom evenly and pop in the oven for 8-10 minutes, until slightly golden. The dough may puff up a little, so you can use some baking beans/dried chickpeas in the middle of each tart. Take out from the oven and allow to cool.
- Make your caramel filling. Drain soaked dates, saving the water. Add dates, ½ tsp salt and ½ cup or the date water to food processor. Blend until smooth.
- In a small bowl over a pan of simmering water, melt bar of chocolate slowly. Gently pop tarts out of their tins and pour a tbsp of chocolate into the bottom of each tart. Spread out evenly with a teaspoon. Pop in the fridge to set, then remove and spread over a tbsp of date caramel on top of each tart, leaving a little room on top for the coconut cream.
- Prepare coconut cream topping. Open can of coconut milk and drain off the water, scoop out the solid coconut cream at the top. Using an electric whisk blend up until light and fluffy, about 3-4 minutes. Add peanut butter, a pinch of salt and maple syrup and whisk again to combine. Taste and add more salt or sweetener if needed. Your whipped cream should be thick and spreadable, but if it's runny, pop in the fridge to set a little. As soon as it's thick enough to spread, dollop some cream in each tart and smooth over with a spoon. Leave to chill for an hour, then remove and drizzle with melted chocolate. Top with coconut chips, candy stars and cacao nibs.