Happy Autumn! I love this time of year, time to rock the big jumpers and snuggly coats, buy huge pumpkins and relish the comfort of home baking again. No better way to kick off baking season than with one of my favourite recipes, BAGELS! …
Blackberry season is in full swing here. Muffins are always in season though, right? That’s why I had to make these seasonal sweets extra special with my fave vegan magic, aquafaba. Aquafaba is the brine from a tin of chickpeas, and when whipped it creates a beautiful fluffy egg substitute, just like egg whites for meringue. I’ve used it a lot in waffles lately, but I’m really enjoying trying it in baked recipes too. Next time you open a tin of chickpeas, save the brine! You can also make your own if you soak and cook your chickpeas at home.
Feel free to sub the flours for gluten free, a good all purpose gluten free would work well. I used a combination of plain and rye flour in these, I really love the flavour of rye flour.
These are refined sugar free, favouring coconut sugar over traditional cane sugar. I haven’t used white sugar in what feels like years now and to be honest, I don’t miss it at all. Coconut sugar adds just the right amount of sweetness without overpowering the flavour of blackberries. I like to enjoy a muffin with my cup of coffee for breakfast, so I prefer them to be naturally sweetened. I like to sprinkle a little coconut sugar over before baking to give them deliciously crackly muffin top. I’ve also added cinnamon and a little lemon zest, which just brings these muffins to life.
I’d love to hear what you think if you make them, or if you did anything differently. Please comment below or take a snap and tag me on Instagram! I always love to see your creations.
- 1.5 cup plain flour
- 1 cup rye flour
- 2.5 tsp baking powder
- 1 tbsp lemon zest
- pinch salt
- 2 tsp cinnamon
- 5 tbsp aquafaba
- ½ cup oil, coconut, rapeseed or avocado
- 1 cup coconut sugar plus 4 tbsp, for topping
- ¾ cup almond mylk
- 1 tsp vanilla
- 2 cups blackberries
- Preheat oven to 180•c. Line a muffin tin with paper cases or coat with oil.
- Add all dry ingredients to a large mixing bowl and stir well.
- In a well cleaned medium bowl, add aquafaba and whisk with an electric whisk until frothy and foamy, for about 3 minutes. Add in the oil slowly whilst whisking, followed by the sugar. Whisk through almond mylk and vanilla and everything into the dry mix. Use a wooden spoon to combine and mix until just combined, it's okay if there are some lumps.
- In a small bowl, mash ¼ cup of blackberries to a pulp. Add to the batter and fold through the remaining blackberries, holding some back for topping.
- Fill lined muffin in with the batter and top with blackberries and a few tbsp of coconut sugar.
- Bake for 20-22 minutes, until a toothpick comes out clean. Cool in the tin for 10 minutes before removing. Enjoy right away or cool completely before storing in an airtight container. Will keep for two days, but best eaten when fresh.
It’s been a hot minute since I updated the blog and I figured my go to aquafaba waffle recipe was definitely worthy of posting! I use this recipe pretty much every weekend and it’s really very flexible, so don’t worry if you don’t have all the ingredients. Apart from the aquafaba of course, that is essential! …
The cherry obsession continues. This time in the form of a creamy cherry cheesecake ice cream. This has to be one of my favourites yet, rich and sweet with a beautiful cherry compote ripple. …
Happy almost May! I can’t believe spring is almost on the way out now and I’m finally finding time to bring you a new recipe. I have to apologise for the lack of posts lately, this last month has flown by in the blink of an eye! I’m back with a super powered parfait recipe for you, a sweet, beety treat, the perfect breakfast for a spring morning.
I had the idea for this mousse after spotting a chocolate free avocado mousse on Instagram. I really wanted to give it a try as I love the texture of avocado mousse, but wanted something fruity. I think I overdid it the last time I made chocolate mousse.
Beetroot is one of my favourite veggies, not only does it help with blood pressure, it also helps with liver detoxification, digestive health and boosts the immune system. It’s packed with iron, which is super useful if you’re feeling a little run down or tired. If you don’t like beetroot, beetroot powder is the best way to get the benefits without the taste.
I’ve paired this mousse with chia pudding for the ultimate good for you breakfast. It’s a wonderful way to enjoy avocado for breakfast too! I’m not always a fan of straight up chia pudding, so I find it easy to enjoy with yoghurt, mousse and berries.
I’ve got some exciting news – I’m going to be in two magazines very soon! I can’t wait to share the details with you. If you’re reading this far, thank you for your support, I’m truly grateful for you following me on my journey.
Hope April has treated you well, babes!
- ¼ cup chia seeds
- 1 cup nut mylk of choice
- 1 tsp vanilla extract or ½ tsp vanilla bean paste
- ½ cup plus 4 tbsp dairy free yoghurt (I used coconut yoghurt)
- 1-2 tbsp organic beetroot powder
- ½ lemon, juiced
- 1 mandarin, juiced
- 2 avocados
- 4 tbsp maple syrup
- Figs and fresh berries, for toppings (optional)
- Make chia pudding at least 20 mins before you want to enjoy the parfait, or prep the night before and keep in the fridge. Mix chia seeds, nut mylk and vanilla extract in a jar and stir well. Set aside, stirring again after five minutes or so.
- Add avocado, beet powder, fruit juices, 4 tbsp dairy free yoghurt and maple syrup to a food processor and blend until smooth and creamy. Check the taste and add more sweetener or beet powder as required.
- To assemble - stick thin slices of figs on the inside of your glass. Gently spoon a dollop of beet mousse on the bottom of each jar, then the chia pudding. Now layer the mousse and yoghurt and top with fresh figs and berries. Any leftover mousse will keep for up to 2 days in the fridge (cover with a layer of clingfilm to keep smooth).
I think I’ve found my new favourite breakfast. Baked banana and peanut butter oatmeal. Who knew oatmeal could be so versatile? I’ve been meaning to try baked oatmeal for so long now and I had no idea how delicious it would be. This oatmeal ticks all my comfort food boxes – easy to prepare, delicious warm or cold and packed full of tummy pleasing flavours!…
Tropical bircher bowls are just what this new month calls for. Zesty, vibrant, fragrant and fruity food is what I’m lusting for after what feels like an eternity of cold weather. The first blossoms are starting to appear on the trees, the birds are singing and I’m planting some edible flowers this weekend, which means spring is coming! I couldn’t be happier. …
I’m saying goodbye to January with these hazelnut overnight oat cups, layered with salted date caramel, and hazelnut butter. Life is good when this is breakfast.
It’s almost the end of the longest month in the history of time. Seriously, this month has felt like forever! A cold, hard January calls for extra yummy breakfasts. When there’s no summer berries and the cupboards are bare, it’s time to get creative with what I have left. One thing I always have a tonne of is oats. I usually have a 10kg bag in the garage. It sounds excessive and to be honest, it probably is, but when times are hard, oats can make milk, porridge, flapjacks, biscuits, flour and these cute wee breakfast pots (I also like to think that should the worst happen and world war three breaks out, I’ll have enough food to see us through until at least 2020).
Prep a batch of this the night before you want to eat it. I usually make the nut butter in the morning, when the hazelnuts have fully cooled. If you can manage your time better than me, you could definitely make the nut butter in the evening too- just be sure to let those nuts cool fully, your blender will thank you. The date caramel probably makes more than you need (although the cups pictured are super dainty), so you’ll have plenty left to spread on toast, pancakes or ice cream…mmmm.
Hazelnut overnight oats
- 3/4 cup oats
- 1.5 cups nut mylk
- 2 tsp vanilla extract
- 1 tbsp hazelnut butter
- 2 tbsp chia seeds (I use Organic Burst chia)
- 2 cups hazelnuts
- 1 tsp salt
Salted date caramel
- 1 cup dates, pitted
- 1 tsp salt (I prefer pink himalayan salt)
- 1/2 cup boiling water
- If you’re making your own hazelnut butter- preheat oven to 180•c and lay 2 cups of whole hazelnuts flat on a baking tray. Roast until golden and fragrant, about 12-15 minutes, check on them half way through to make sure they aren’t burning.
- Allow to cool fully. Pour hazelnuts into a clean tea towel, wrap the sides up and roll them around on the counter to remove the skins. Don’t worry if you can’t get them all off, but less skins make for a smoother texture. Add to blender, along with salt and start off blending slowly, after 7-8 minutes it should be getting runny. Keep going until pourable. Store in a clean jar. No need to rinse out your blender- it will help with the next step.
- To make the overnight oats – add nut mylk, chia, vanilla and hazelnut butter into your (hopefully still sticky) blender and pulse briefly to combine. Now add the mixture to your oats and stir through with a spoon. The mixture should be quite runny at this stage- add a little more mylk if you need to- the chia seeds will soak up all the liquid. Leave in a large jar overnight.
- Before you go to bed, add your dates to a small bowl and cover with water. This will help soften and plump them up for the caramel.
- In the morning, drain your dates. Save this sweet water for smoothies or oatmeal, it’s delicious. Add drained, pitted dates, salt and boiling water, a little at a time, to your blender and combine until smooth and gooey.
- Layer your jars with salted date caramel, hazelnut overnight oats and hazelnut butter. Garnish with banana coins and crushed hazelnuts.
These cranberry and pistachio energy bars have been a firm favourite in my house this month. They’re so quick to prepare and compared to traditional energy bars, which in my experience tend to be dry, flavourless and tough, these are moist, sweet and incredibly moreish. The best bit is you can easily swap the ingredients around depending on what you have in your pantry- I love flexible recipes. The perfect way to use up all of those leftover bags of dried fruits and nuts from Christmas. Pistachio and cranberry is a wonderful combination though, so I’d recommend grabbing these if you can. They freeze really well too, so I’ve been making a big batch on a Sunday to enjoy through the week.
Feel free to add in your favourite superfoods, nut butters, dried fruits, coconut shreds, whatever you fancy really, just keep the proportions of wet to dry ingredients the same and you’ll struggle to go wrong.
I’ve worked all through the Christmas period and now I’m off for three whole days and I can’t wait to cook and shoot again, I really miss it if I can’t take pictures every day. I’m going to be rustling up some turmeric lemonade today, after spotting this beautiful recipe on my friend Janine’s blog. Take a peek here to check it out, the photography is stunning and her blog is a joy to visit. If you’d like to follow her on Instagram, you can find her at @nutsandblueberries.
Hope you’re staying warm, my sweet peas! Wishing you a very happy New Year, roll on 2017!!!
Cranberry and pistachio energy bars
- 2 cups rolled oats
- 1/2 cup almonds, roughly chopped
- 1/2 cup walnuts, roughly chopped
- 1/2 cup sunflower or pumpkin seeds
- 1/ 4 cup chia seeds
- 1 cup pitted dates
- 1/3 cup maple syrup
- 1 tbsp coconut oil
- 1/4 cup almond butter
- 1/2 cup dried cranberries
- 1/2 cup shelled and roughly chopped pistachios
- 1/4 tsp pink himalayan salt
- Preheat oven to 190•c. Pour oats, almonds, walnuts and seeds onto a baking tray and spread out evenly. Toast in the oven for 10 minutes, until slightly golden.
- Add dates and 1/2 cup of hot water to a food processor and blitz until a date caramel has formed. Add date mixture and toasted oat mix into a large bowl.
- In a small pan, gently melt maple syrup, coconut oil and almond butter. Once combined, add to the large mixing bowl with the date caramel and oats. Stir well until everything is coated. Now mix through the cranberries, pistachios and salt, leaving a few pistachios and cranberries for the top.
- Line a small square baking tin (mine was 8×8 inches) with parchment paper- leave a little hanging over the sides so it’s easy to remove later. Flatten the mixture down with your hands or the back of a spoon. Now add your remaining pistachios and cranberries to the top.
- Set in the freezer for 30 minutes, or an hour in the fridge. Cut into 12 bars and store in an airtight container in the fridge or freezer.
Oh hello there! I can’t believe it’s October already! Time is really flying this year and last month was the most hectic month yet. I now have two new kittens (Harry and Sushi) in my life and they are just about the best thing that’s ever happened to me. Have you ever tried to be in a bad mood with two tiny balls of fluff laying in your arms kissing each other? Well I have and it’s impossible. They definitely keep me on my toes. All I need to do now is train Sushi to stop climbing me like a tree when I’m about to feed her and we’ll be in crazy cat lady heaven. Life admin has taken over this month and I’ve been a bit behind with posts and photography but I’m ready to go again now, so expect some weekly updates for the rest of the year. I have a whole backlog of recipes I need to publish!
I am a true coconut lover, I think I have five jars of coconut oil at the moment, shredded coconut, coconut chips, coconut butter and coconut sugar. I also have coconut scented toiletries too, it never ends! It seemed only natural that I should indulge my coconut fantasies in the form of waffles. They didn’t disappoint. These coconut waffles are light and crispy and the raw chocolate sauce turns these beauties into something pretty special. You can keep the waffle batter for up to four days in the fridge, so this is a great recipe to make in advance for a lazy weekend. I added spirulina to the chocolate sauce, just to sneak some of my fave superfoods in. The recipe makes a lot of sauce, so you can make some raw chocolate with the rest (just pour it into a tray and set in the freezer), or just continue making waffles and chocolate sauce the whole week, which sounds like a great idea to me.
- 1 flax egg (1 tbsp flax seed mixed with 3 tbsp water)
- 1 cup plain flour (can sub plain gluten free flour)
- 3 tbsp coconut sugar
- 2 tbsp baking powder
- 1/2 cup coconut milk
- 1/2 cup water
- 2 tbsp coconut oil, melted
Raw chocolate sauce
- 1/2 cup organic cacao powder
- 1/2 cup organic coconut oil
- 1/4 cup maple syrup
- 1 tsp Organic Burst spirulina (optional)
- Make your flax egg by mixing ground flax seed with water. Stir well and leave to rest to form a gel while you make the rest of the waffle batter.
- Add all waffle ingredients to a food processor and blend until combined. Add flax egg and pulse again. The mixture should be thick but pourable. Add a little more water if you need to. Chill batter in the fridge while you make chocolate sauce.
- Add cacao powder, coconut oil and maple syrup to a small pan and heat very gently until the coconut oil has melted. Take off the heat and stir through spirulina, if using.
- Turn on your waffle maker and pour in chilled batter. Cook until golden on both sides, then top with raw chocolate sauce, toasted coconut chips and fruit.