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Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
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cinnamon

Spiced apple pie oatmeal

4th October 2018 by bos.kitchen 2 Comments

spiced apple pie oatmeal

Oatmeal season is here and I’m loving every minute. A hot, creamy bowl of oats is one of the most comforting, cosy breakfasts in the world they never get old. I’m snuggling up with a bowl and giant cup of coffee every morning. As apple season is in full swing, it seemed only right to create an Autumnal twist on my porridge with this classic, spiced apple pie oats! …

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Filed Under: Breakfast, Porridge, Sweets Tagged With: almond drink, apples, breakfast, cinnamon, dairy free, maple syrup, oatmeal, oats, porridge, star anise, vegan

Cinnamon cupcakes with blackberry frosting

17th September 2018 by bos.kitchen Leave a Comment

cinnamon cupcakes with blackberry cashew frosting

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! …

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Filed Under: Cakes/tarts Tagged With: baking, blackberry, cinnamon, cupcake, dairy free, refined sugar free

Cookie dough milkshake

5th April 2018 by bos.kitchen Leave a Comment

cookie dough milkshake

There’s a couple of milkshake shops in my city and for years I’ve walked by them, glancing longingly at the extensive menu and wishing they’d have a change of heart and decide to go dairy free. You can get pretty much any sweet or chocolate you can think of blended up with ice cream or ice cold milk. As tempting as they look, I can’t stomach dairy or huge amounts of sugar any more, so I decided to create these super easy, delicious and secretly nutritous cookie dough milkshakes! …

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Filed Under: Drinks, Smoothies Tagged With: cashews, chia seeds, cinnamon, cookie, cookie dough, dairy free, milkshake, oats, shake, vegan

Cinnabon cake

1st March 2018 by bos.kitchen 6 Comments

cinnabon cake

Hey, friends! Happy first day of spring! Although you wouldn’t know it here. It’s about -9 degrees and set to be freezing for the rest of the week. I figured that these sub zero temperatures are a perfect time to share my favourite cinnamon roll recipe, I’m basically hibernating by my oven. A cup of coffee and a cinnamon bun is totally acceptable in this weather, don’t you think?

Fluffy, cinnamony and sweet, these beauties are a doddle to prepare and baking them in a cake tin makes them extra special. I added some chopped apple to the filling which is one of my favourite flavours with cinnamon, but feel free to leave it out if you’re a traditional cinnamon bun person.

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Filed Under: Cakes/tarts Tagged With: baked, bun, cake, cinnamon, dairy free, vegan

Pumpkin spice muffins

19th November 2017 by bos.kitchen Leave a Comment

pumpkin spice muffins

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!

Bo xoxoxoxo

 

Pumpkin spice muffins
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Bo's Kitchen
Serves: 12 muffins
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
*If you're making your own pumpkin/squash puree, simply deseed and chop your squash into slices and roast in the oven at around 180•c for 40 minutes, until soft. Remove the peel and blend in a food processor until smooth.
3.5.3226

 

Filed Under: Cakes/tarts Tagged With: baking, cakes, cinnamon, dairy free, flaxseed, muffins, pumpkin, spelt, spice, vegan

Chai latté donuts

22nd October 2017 by bos.kitchen 6 Comments

chai latte donuts with cashew cream frosting

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….

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Filed Under: Sweets Tagged With: baking, cashew cream, chai, cinnamon, dairy free, donuts, plant based, vanilla, vegan

Chia jam tarts

23rd September 2016 by bos.kitchen Leave a Comment

chia jam tarts with spiced walnut pastry

These jam tarts are sugar and gluten free and contain my favourite superfood, chia seeds. …

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Filed Under: Sweets Tagged With: chia, chia jam, cinnamon, gluten free, pastry, pear, plum, sugar free, vegan, walnut

Chunky almond granola clusters

5th September 2016 by bos.kitchen 1 Comment

chunky almond granola clusters with maca

Granola is just one of those things I wish I’d started making years ago. It can be so expensive to buy and they are often laden with as much sugar and salt as regular cereals. I set about making my own after trying several recipes and I’m now sharing the result with you. Making your own granola means you can make it just how you like it, it’s fairly hard to go wrong! This recipe is super flexible, so if you don’t have any of the ingredients just stick with the same rough proportion of wet to dry ingredients and you can be sure to whip up your own exclusive batch of breakfast heaven. The most important thing to remember is not to break it up on the baking tray while cooking and to let it cool completely before smashing to pieces (I enjoy this bit). Granola is amazing with yoghurt, on top of oatmeal or just on its own! The perfect nutritious snack.

Chunky almond granola clusters

  • 1 1/2 cup rolled oats
  • 1 cup almonds
  • 3/4 cup walnuts or pecans
  • 1 cup dried fruit (I used cherries)
  • 2 tbsp Organic Burst chia seeds (optional)
  • 1/2 cup sunflower seeds
  • 1/2 cup desiccated coconut
  • 2 tsp cinnamon
  • 1/2 cup maple syrup or agave
  • Pinch of himalayan pink salt
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 2 tsp Organic Burst maca powder (optional)
  1. Preheat oven to 140°C and line a baking sheet with greaseproof paper.
  2. Blend almonds in a food processor into a rough crumb, leave chunkier for a crunchier granola. Add the almonds and oats to a large mixing bowl.
  3. Briefly pulse walnuts /pecans, just to break them up a little. Add to the mixing bowl.
  4. Add all other ingredients to mixing bowl, stirring really well until everything is coated evenly.
  5. Press the mixture down into a large flat piece of granola (almost like a flapjack) and bake in the oven for 20 minutes. After 20 minutes, turn the granola around in the oven, don’t break it up (this is the key to clusters).
  6. Check again after 15 minutes and if it’s starting to brown around the edges, take it out. It should take no longer than another 20 minutes until it’s ready.
  7. Take out the oven and leave to cool completely before breaking into chunky clusters. Stores in an airtight jar for two weeks.

Filed Under: Breakfast Tagged With: almond, chia, chunky, cinnamon, clusters, granola, maca, nuts, oats, walnuts

Cinnamon buckwheat pancakes with chocolate sauce

9th May 2016 by bos.kitchen 2 Comments

maca buckwheat cinnamon pancakes with chocolate sauce and fruitEveryone needs pancakes right? Or maybe it’s just me. I love the endless array of toppings you can use, plus they only take a few minutes to whip up. Perfect for a lazy Sunday morning or a post work out refuel. I’ve kept these gluten free, but feel free to sub the buckwheat for plain all purpose flour if that’s all you have.  I’ve added cinnamon and maca powder to the dry ingredients. Cinnamon is loaded with antioxidants and is a powerful anti inflammatory.  Did I also mention it tastes amazing in pancakes? I love it! Maca powder really energises me and has a powerful balancing effect. I like to have it when I have a big day ahead. It also has a slight caramel flavour, which lends itself perfectly to this recipe. The chocolate sauce is made with carob powder, which is even better for you than cacao, but much cheaper and has more of a rich, dark chocolatey flavour. It’s worth getting your hands on some if you can.

Recipe

Dry

  • 1 cup buckwheat flour*
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 2 tsp Organic Burst maca powder (optional)
  • 1 tsp cinnamon

Wet

  • 1 mashed banana
  • 1 3/4 cup dairy free mylk (I used almond)
  • 2 tsp vanilla extract
  • Juice of half a lemon
  • Coconut oil (for frying)

Chocolate sauce

  • 2 tsp carob powder
  • 2 tsp maple syrup
  1. Mix all dry ingredients together in a large mixing bowl.
  2. Combine all wet ingredients apart from the coconut oil in a jug and add to dry mix. Stir until combined, try not to over mix. You want the mixture to be thick, but very pourable, I always do a little test pancake first and then add more liquid if needed.
  3. Heat your pan up to medium heat and add a dab of coconut oil. Spoon in half a ladel of batter into the pan and fry until bubbles appear all over. Turn over and cook on the other side. Keep in a warm oven until you’ve made all your pancakes.
  4. To make the chocolate sauce, just mix carob powder and maple syrup. Mix well with a fork until the mixture is smooth and glossy.
  5. Serve warmed pancakes with chocolate sauce, fresh fruit and more maple syrup!

 

*If you don’t have buckwheat flour (it can be expensive, I never buy it), just make your own from buckwheat groats. Simply grind buckwheat groats in your blender until they turn into flour, it only takes a couple of minutes!

Filed Under: Breakfast Tagged With: buckwheat, cinnamon, pancakes

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
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Blueberry chia pudding (serves 2)
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1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
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Toppings
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2 tbsp smooth peanut butter
1/4 cup fresh blueberries
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Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
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#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
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