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. …
Plant based recipes made with love
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. …
I’m kinda obsessed with small things. Especially when it comes to food. That’s why I simply couldn’t wait to put my new mini donut pan to work this week. I’ve ended up with a whole cake tin full of these little beauties and they are perfect for popping into your mouth with a coffee, or sneaking a little snack in whilst cooking dinner! Sometimes you only want a little bit of sweetness, and these babies are just the trick.
These would make a great gift for your friends or loved ones, I made about 24 baby donuts with this recipe, so there’s plenty to share. Of course if you don’t have a mini donut pan, feel free to use a regular size one, which should yield about 12.
These are baked, dairy free and the donut is refined sugar free. They’re flavoured with classic donut spices, nutmeg and cinnamon. I can’t resist proper icing sugar for the frosting, but feel free to sub with a sugar free icing if you wish (my friend Tiina @myberryforest, has a great sugar free icing recipe here). Although I usually avoid white sugar, I don’t mind it in small amounts every once in a while. Everything in moderation, right? Most coloured gels are vegan, but do check the ingredients to make sure.
I hope you enjoy this recipe as much as me, please take a snap if you make them and tag the picture @bos.kitchen on Instagram so I can see! I’m going to share every remake of my recipe on my Instastories, nothing makes me happier than seeing one of my recipes recreated!
If you’d like to know a bit more about me, where I’m from and how I got in veganism, hop on over to my friend Julie’s @rawfoodchefjulie‘s fabulous and informative blog at julieslifestyle.com.
Stay sweet,
Bo
xoxo
Double chocolate and raspberry has to be a match made in heaven, right? I love brownies but raspberries take this bake to a whole new level. …
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!…
These matcha and blackberry curd tarts may just be my favourite recipe yet. Simple, sweet and light, they make the most wonderful dessert or snack. These babies are vegan, gluten and refined sugar free and very almost raw. The flavour combination is something else, I promise you will love them!…
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 craving comfort foods right now. Comfort food to me is usually something Indian inspired. A big hug in a bowl daal, a fluffy naan bread, a spice laden pot of potato curry or a heaping mountain of steaming hot, fragrant rice. Basically anything with spice and carbs or vegetables and I’m there. All over it. …
Don’t get me wrong. I’m not saying you’re lazy if you make this recipe. However if you want a cookie that’s healthy, incredibly easy to whip up and won’t leave your kitchen in a mess, this is the one for you!…
I’m so excited to share this with you – my Green Goddess dip. If there was a bowl of self-love, this would be it.
This dip is gonna get you glowin’ girrrrl…or boy, if you’re cool enough to be reading this.
It’s my quick fix when I need a bit of a detox. I had this for a snack after breakfast today and I’ve only just remembered I need to eat dinner. It’s kept me full and energised all day! That is no mean feat. Healthy dips like this are incredibly easy to whip up and you can also use it on pasta, tortillas, burritos, sandwiches, rice cakes, baked potatoes… you get my drift. I just love having something like this in the fridge for those random savoury hunger pangs I often get in the evening.
I’ve loaded this with beautiful, powerful ingredients to help nourish and detox. First up- my favourite superfood, spirulina- packed with chlorophyll that removes toxins from the blood. It’s also loaded with iron, essential for all cell renewal in the body.
Kale actually activates detoxifying enzymes in the liver and is rich in antioxidants – hello gorgeous skin! Garlic improves circulation and boosts the immune system, which is a good job because I eat garlic every damn day. Avocado clears and nourishes the skin and is full of vitamins A, B, C, E and K- I’ll take all of them today please!
I hope you have a hot minute to make this dip. You may just be rewarded with energy, good health and the glow of a Goddess.
Green Goddess dip
These jam tarts are sugar and gluten free and contain my favourite superfood, chia seeds. …