Sourdough Hot Cross Buns

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I’m not a very patient person, especially when it comes to recipe testing. Once I have an idea, I want to try it out there and then. But sourdough bread is something I had wanted to try for a while and I kind of liked the idea that you could fit it around your life. And all of the best, real food takes time and care. Whilst on a mission (still) to perfect my sourdough loaf, I’ve been trying out other forms of sourdough along the way and these hot cross buns were a first-time experiment that just happened to go really well. 

The sourdough creates a denser texture than your average shop-bought buns, which makes them perfect for toasting. And none of that hard candied peel, thank you. I’m all about the zesty orange and warming mixed spices that infuse the juicy sultanas in this recipe. 

Although the number of stages in this recipe may seem daunting, I promise you it is actually really easy and apart from the amount of proving time you need to let the magic happen, these actually don’t take up many of your precious minutes at all. So stick with it and the reward will be well worth the wait! 

Here is the recipe that I used for my starter. You will need 5-7 days for it to become active enough to use in this recipe, depending on its conditions:

I’m currently trying sugar free and vegan versions of this recipe, but note the alternative options I give have not yet been tested. However, if you do test them I would love to know how they work!

3.0 from 1 reviews
Sourdough Hot Cross Buns
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Serves: 12
  • 1 cup milk of choice (I have tried dairy, almond and rice milk and all work fine)
  • 2.5 cups strong white flour, plus extra for kneading and the crosses
  • 1 cup active sourdough starter
  • ¾ cup + 1 tsp caster sugar (or coconut sugar)
  • 1 large orange
  • 50g butter, melted (or coconut oil)
  • 4 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 2.5 cups sultanas
  • 1 egg
  • 2 tsp honey or maple syrup
  1. STAGE 1: 5 HOURS
  2. Gently heat the milk in the microwave to about 30 degrees celsius and place in a large bowl
  3. Add the starter, 1.5 cups of the flour and the tsp sugar and combine until smooth
  4. Cover with cling film and leave for at least 5 hours to ferment
  5. STAGE 2: 8 HOURS
  6. Gently melt the butter and add to the preferment mix
  7. Zest the orange and add the zest, along with 3 tsp of the mixed spice and the cinnamon and mix well
  8. Add the remaining sugar and the remaining cup of flour and mix lightly with a spoon and then use your hands to combine the dough, adding more flour if needed
  9. Turn the dough out onto a floured surface and knead for about 20 minutes until springy and elastic (when you pull the dough apart it should spread thin until it is almost see through without breaking)
  10. Once the dough is kneaded, place it into a floured bowl and cover with cling film, leaving either all day or overnight (a minimum of 8 hours)
  11. Place the sultanas in a bowl along with the other 1tsp of mixed spice
  12. Juice the orange and pour the juice over the sultanas, along with enough water to cover them and leave to soak whilst the dough is rising
  13. STAGE 3: 5 HOURS
  14. Once proved for at least 8 hours, turn out the dough onto a floured surface
  15. Make a hole in the middle of the dough and drain any remaining liquid from the fruit
  16. Place the fruit into the hole and knead into the dough until it is well combined and smooth again (this will take a bit of time and patience as the dough will become much wetter at first, keep adding more flour during kneading)
  17. Divide the dough into 12 equal pieces with a knife and role into balls, then slightly flatten
  18. Place the balls into a tray with at least a cm edge lined with baking paper, so that they are almost touching but slightly apart
  19. Cover with cling film and leave for a minimum of 5 hours to prove
  21. Once proven for at least 5 hours, preheat the oven to 180 degrees celsius
  22. Make the paste for the crosses by mixing 3 tbsp strong white flour with 6-7 tbsp water and combine until smooth
  23. Pour the paste into a piping bag and carefully pipe on the crosses
  24. In another bowl, beat the egg and honey, then carefully brush this mixture over the buns with a pastry brush
  25. Bake in the oven for about 25 minutes until golden brown and slightly firm to touch
  26. Leave to cool before breaking the buns apart
  27. Cut in half and serve with butter or jam, toasted or not. The buns will keep for about 5 days and can also be frozen for a grab-and-go breakfast later on!


An Alternative Mince Meat

mincemeat mincepies

I’ve never liked mince pies. Or fruit cake. Or Christmas pudding. Until last year when I started to experiment and my sister made some mince pies with apple and orange. Then, I realised, perhaps it’s the shop-bought ‘peely’ fruit mixes that I actually have a problem with. And I was right. So I embarked on a journey of making my own versions of my previously-loathed foods and finally joined in with the festive traditions. 

This year I decided to do my new-found mince meat recipe justice by encasing it in a traditional shortcrust pastry of organic plain flour, grass fed butter and free-range egg. The real test will be when I present them to my colleagues this week.. But I know that from now on, these will be a yearly tradition for me. 

An Alternative Mince Meat
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Recipe type: vegan, gluten free, grain free
  • 50ml brandy (I used cherry brandy)
  • 125g caster sugar or 150g coconut sugar
  • 2 large bramley apples
  • 1 large orange
  • 100g dried cranberries
  • 300g sultanas
  • 1 tsp ground mixed spice
  • ¼ tsp ground cinnamon
  • A pinch of ground clove
  1. Place the brandy and sugar in a pan and heat on the lowest heat until the sugar has dissolved and a syrup has formed
  2. Grate in the zest of the orange
  3. Remove the rind from the orange and finely chop into pieces
  4. Peel and core the apples and chop into 5mm cubes
  5. Add the orange and apple to the pan, stirring every minute or so
  6. Once the juices from the orange and apple start to release, add the cranberries, sultanas and spices
  7. Cover the pan with a lid and stew heat on a low heat for about 15 minutes
  8. Drain the excess liquid (you can use this for mulled wine) and use the mince meat as desired, or store in the fridge in a air tight jar for up to one week


Bakewell Slices




Ahhh you know those cakes that you used to love but you now try to avoid and swap for a raw brownie or banana bread? Well… dreams can come true! Admittedly, some of those old favourite sticky treats can be very difficult to recreate in ‘free from’ form, but not the bakewell slice! Don’t get me wrong, I love brownies and banana bread and all that, but sometimes it’s nice to make something that bit extra special for afternoon tea. And these are surprisingly easy and taste just like the real thing! The rich, bakewell flavour comes largely from the almond extract, so my only advice would be to buy a decent quality almond flavouring. Enjoy!

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Chocolate and Banana Marble Cake

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I always forget how good banana bread is, and then I’ll find my bananas are too ripe make up some random variation from my head, depending on what I have in the cupboard! Admittedly I rarely measure what goes in, I just hope for the best and I’ve never really had a B-Bread disaster! But this time I wanted to create something more special, more of a cake than a bread. And what better way to use some of my Creative Nature raw cacao?! This is the perfect afternoon tea to serve to friends and family, and although it’s really simple it looks pretty impressive when you cut into it! I love how the chocolatey flavour comes through, and it’s equally as delicious served cold (the texture is almost fudgey) or warm with ice cream! And even better you can keep it in the freezer as an emergency snack!

Chocolate and Banana Marble Cake
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Serves: 10
  • 2 large bananas
  • 3 cups ground almonds
  • 3 eggs
  • 2 tbsp coconut oil
  • 2 tsp baking powder
  • 2 tbsp rice syrup
  • A pinch of salt
  • 1 tsp vanilla essence
  • 2 tbsp cacao powder
  1. Preheat the oven to 160 degrees celsius
  2. Line the bottom of a deep round tin and grease the sides with coconut oil
  3. Place the eggs and banana in a blender and blend until smooth (or alternatively mash the banana by hand and beat in the eggs
  4. Gently melt the coconut oil in a large bowl and add the banana and egg mixture
  5. Add the rice syrup, salt and vanilla and mix well
  6. Add the baking powder and ground almonds and beat until the mixture is well combined
  7. Add half of the mixture to the cake tin
  8. Mix the cacao powder into the other half of the mixture and add this to the tin, spoonful at a time
  9. Using a knife, swirl the mixture in to create a marble effect
  10. Bake for about 30 minutes and then bake for another 30 minutes, or until a knife comes out of the cake clean
  11. Leave to cool and turn out of the tin onto a wire rack
  12. Store in the fridge, it is delicious straight out of the fridge or gently warmed in the oven!


Buckwheat Sultana Scones

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I used to have a reputation in my family for making the worst scones. The regular, plain flour variety. For some reason my dough would always be too sticky so they would end up looking like hedgehogs! Thankfully my baking has come a long way since then and I was actually really surprised at how quickly the recipe for these came together, especially as they were just an experiment that turned out nearly perfect!

Buckwheat isn’t always the easiest flour to bake with as it can make the texture really crumbly, which isn’t ideal for most cakes and biscuits. But the egg and oil in these scones binds the flour and creates a that perfect, short texture that you would expect for your afternoon tea. Considering these don’t use any butter, the they are incredibly similar to your regular scone, but with much more added goodness! Buckwheat is full of protein, as are the eggs, which makes these a really satisfying afternoon snack, along with the good fats from the small amount of oil. I teamed mine with a sugar free, pure fruit jam, but these would also be great with a homemade chia jam (check out my strawberry-orange recipe here) and some whipped coconut or cashew cream. Yum!

Buckwheat Sultana Scones
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Recipe type: gluten free, dairy free, sugar free, grain free
Serves: 9
  • 2 cups buckwheat flour
  • ½ cup coconut oil, melted or olive oil
  • 3 eggs
  • 1 cup sultanas
  • 1.5 tbsp rice syrup or honey
  • 2 tsp gluten free baking powder
  • ¼ tsp salt
  1. Preheat the oven to 180 degrees celsius and line a flat tray with baking paper
  2. Place the buckwheat flour and baking powder into a bowl and mix well
  3. Add the oil (if using coconut oil, gently melt it first in the microwave)
  4. Using your hands, rub the oil and flour together until the mixture forms a bread crumb-like texture
  5. Add the sultanas and salt and mix in
  6. In a separate bowl, beat the eggs with the syrup or honey
  7. Add the egg mixture to the other mixture, keeping about 1tbsp aside to glaze the scones
  8. Mix everything until well combined and turn out onto a lightly floured surface
  9. Press the dough together until it is about 3cm in thickness
  10. Using a round cookie cutter, cut out circular shapes and place onto the baking tray (you will need to re-form the dough a few times until it is all used)
  11. With a pastry brush, use the rest of the beaten egg and syrup to lightly glaze each scone. This will prevent them from crumbling in the oven and give them a nice, shiny finish.
  12. Bake in the oven for approximately 15 minutes until they are golden and firm on the outsides (if they start to look too brown, take out of the oven earlier)
  13. Leave to cool completely before cutting in half to serve
  14. Store in an air tight container


Salted Caramel Fondant Easter Eggs












I was really excited about my new Easter egg mould and really wanted to create something special for you guys! I wish I had more time to create lots more recipes but unfortunately there’s not enough hours in the day/weekend at the moment! However, I am so happy with the filling for these eggs and already have some ideas for recipes that I want to create using this base so stay tuned!

I used dark chocolate for the shell of these eggs, but you could use a chocolate of your choice or homemade raw chocolate for an even healthier version! I really like the contrast of a bitter dark chocolate to the sweet and salty centre. This recipe makes six whole eggs, so you will need two egg moulds or to create the recipe in two batches.

Salted Caramel Fondant Easter Eggs
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Recipe type: vegan, gluten free, dairy free, grain free, sugar free
Serves: 6 eggs
  • 200g dark chocolate
  • 100g pecans
  • 4 large medjool dates, stones removed
  • Half the cream from the top of a can of refirdgerated coconut milk
  • ½ tsp himalayan salt (or good quality sea salt)
  1. Fill a large bowl or dish with boiling water
  2. Break 160g of the chocolate into squares, setting the rest aside, and place in a slightly smaller bowl
  3. Place the bowl of chocolate inside the bowl of water and stir until the chocolate is completely melted
  4. Spoon a 1.5 tsp of chocolate into each of the eggs in the mould and place in the freezer for a couple of minutes so that the chocolate is slightly less runny but not set (don't leave in too long or you will have to re-melt!)
  5. Remove the mould from the freezer and using the back of a teaspoon, spread the melted chocolate around the mould until the egg is completely covered
  6. Place back in the freezer for 10 minutes until solid and then use more melted chocolate to fill any holes or thinner parts
  7. Meanwhile, preheat the oven to 150 degrees celsius and roast the pecans on a baking tray for approximately 10 minutes until lightly toasted
  8. Place the pecans in a processor and process for about 5 minutes until a butter is formed
  9. Add the dates, salt and coconut cream and process again until the ingredients are completely combined (you may have to scrape down the sides a few times)
  10. Place 1 tsp of the mix into each of the eggs, smoothing the surface of the caramel with the back of a spoon
  11. Gently remove the eggs from the mould and place on a flat surface
  12. In a new bowl of boiling water, melt the remaining 40g of chocolate and using a teaspoon, drizzle the melted chocolate around the edge of one half of the egg shell
  13. Take another half and sandwich the two together to seal the egg
  14. Immediately place back into the freezer for 5 minutes
  15. Make sure you work quickly so that the eggs do not melt in your hands!!



Tropical Guarana Energy Bars



I had never really discovered guarana before until I was kindly sent some to try by Creative Nature and decided to learn more about the benefits. It turns out that guarana is chemically similar to natural caffeine and be up to 2.5 times more powerful than tea or coffee in providing an energy boost and focus. However, unlike the caffeine you find in your daily brew, the energy within guarana is released slowly over the course of a few hours, with a much more gentle effect on your body. Pretty interesting, huh?

I decided to put this powder to the test and create a snack that is easy to make, convenient for on the go and suitable for any time of the day. And here it is, my tropical guarana energy bar recipe. These have a texture really similar to flapjacks and feel really indulgent, but without all of the unhealthy fat and refined sugar content. The edges are crispy and the inside is chewy, the best kind of oat bar! I have been eating these in the morning when I need a quick breakfast, and in the afternoon around 3pm when I need a pre-workout, afternoon pick-me-up!


Tropical Guarana Energy Bars
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Recipe type: vegan, gluten free, dairy free, sugar free
Serves: 8
  • 1 cup gluten free oats
  • ½ cup apricots, chopped finely
  • ½ cup dates, chopped finely
  • ½ cup raisins or sultanas
  • ½ cup dessicated coconut
  • 2 tbsp coconut oil
  • 2.5 tbsp rice or maple syrup
  • 2.5cm cube fresh ginger, grated
  • The juice of half a lemon
  • 1 tbsp guarana powder
  • A pinch of salt
  1. Preheat the oven to 150 degrees celsius and line a square 6-inch tin with baking paper
  2. Place the coconut oil, syrup, lemon juice, salt and ginger in a large pan and heat on the lowest heat until the coconut oil is melted
  3. Add the dates and apricots and stir constantly for approximately 5 minutes until slightly softened
  4. Turn off the heat and add the oats, coconut, raisins and guarana and mix in the pan until everything is completely combined
  5. Spoon the mixture into the lined tin and spread with the back of a tablespoon until the surface is flat and even
  6. Bake in the oven for approximately 20-25 minutes until the edges are slightly golden and firm to touch
  7. Leave to cool completely and then slice
  8. Store in an air tight container


Raw Coconut Mylk Chocolate Nests




I feel like Easter has become so commercialised, just like every other holiday in the UK, and sometimes it might feel like it’s difficult to avoid eating endless amounts of cheap chocolate! For me, the real treats at Easter are the homemade and enjoying them at home with family and friends. Last year I created my vegan, gluten and grain free Hot Cross Bun recipe and it was so nice to be able to share it with my sister who avoids gluten so that she didn’t miss out!

These nests not only look attractive but they taste delicious and are so full of goodness. The coconut cream adds a creamy taste to the chocolate and makes them seem even more indulgent. I used gluten free cornflakes, but you could also use any cereal of your choice such as brown rice puffs. I decorated my nests with homemade, sugar free marzipan eggs (you can find the recipe here). They would also be great with raw bliss balls rolled into egg shapes or other raw chocolate treats! I hope you enjoy these as much as I do!

Raw Coconut Mylk Chocolate Nests
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Recipe type: vegan, gluten free, dairy free, sugar free
Serves: 10
  • 3 cups gluten free cornflakes
  • 100g cacao butter
  • Approx ⅓ bar coconut cream (I use Biona)
  • 2.5 tbsp cacao powder
  • 2.5 tbsp brown rice syrup (or maple syrup)
  • A pinch of salt
  1. Place the cornflakes in a bowl and set aside
  2. Place the cacao butter and coconut cream in a small pan on the hob on the smallest ring and lowest heat
  3. Heat, stirring constantly until melted (Do not leave to melt, make sure you constantly stir)
  4. Add the cacao powder, syrup and salt and mix into the pan until all of the ingredients are completely combined
  5. Remove from the hob and place in the fridge for about 5-10 minutes (depending on fridge temperature) so that the chocolate becomes slightly less runny but not set
  6. Pour the chocolate over the cornflakes and mix well until the cornflakes are all covered
  7. Place spoonfuls of the mixture into cupcake cases in a muffin tin, making a slight dip in the centre for the toppings
  8. Place in the fridge for about 2 hours until completely set


Marzipan Easter Eggs and Chicks



I LOVE marzipan. It’s always been the only part of Easter cake that I like! And I didn’t realise until now how easy it is to make. This marzipan is really quick to make, easy to work with, and makes the best decorations whatever the occasion! I decided to make chicks and eggs for my easter nests and used Finnberry powders to colour them naturally. I would love to see what you colour your marzipan with and what designs you can create with this super simple recipe! Happy no-baking!

NB: This recipe makes either eggs or chicks, to make both you will need to double the ingredients and divide before colouring them!

5.0 from 1 reviews
Marzipan Easter Eggs and Chicks
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Recipe type: vegan, gluten free, dairy free, grain free
Serves: 20 mini eggs or 6 chicks
  • ¾ cup ground almonds
  • 1.5 tbsp brown rice syrup
  • 1 tsp almond extract
  • 1-2 tsp superfood powders for colour (I used Finnberry cranberry and sea buckthorn powders)
  • For the chicks I used cacao nibs and pumpkin seeds for decoration
  1. Place the ground almonds in a bowl and mix the superfood powder with the almonds until well combined
  2. Add the brown rice syrup and almond extract and mix, pressing with the back of a tablespoon until the mixture forms a sticky ball that can be moulded into shapes
  3. For the eggs, roll into small balls and then shape slightly at the top
  4. For the chicks, roll one small ball and one slightly larger, then shape the larger ball into a sausage shape and make a tail. Place the head onto the body and then use two more small balls of marzipan, rolled and flattened to create wings. Use other superfoods such as nuts and seeds to create the face!


Spicy BBQ Sweet Potato Crisps

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Following on from the success of my honey and black pepper parsnip crisp recipe I created for my Advent Calendar, I decided to experiment more with this super easy snack! There are so many options for delicious flavourings but this is one of my favourites as it is sweet, salty and smokey with a good kick of spice which you can add to taste. All vegetable crisps require a certain amount of time in the oven to crisp up and dry out, so it’s always worth making them in advance ready for a night in and keeping in an air tight container! And they are also the perfect ‘posh’ snack to impress dinner guests with! No one will believe that they are homemade! I took these into work and they were gone within 5 minutes…

One sweet potato makes enough for one to two people as a snack, but I must warn you these are super addictive so you might want to double the ingredients!!


Spicy BBQ Sweet Potato Crisps
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Recipe type: vegan, gluten free, dairy free, grain free
Serves: 1
  • 1 medium sweet potato
  • 1 tbsp olive oil
  • 1 tap coconut sugar or brown rice syrup
  • 1 tsp good quality, finely ground salt
  • ½ tsp smoked paprika
  • ½ tsp hot chilli powder (or to taste)
  1. Preheat the oven to 120 degrees
  2. Peel the sweet potato
  3. Continuing to use the peeler or switching to a mandolin, slice the sweet potato thinly until it is all cut
  4. Spread the sweet potato slices out onto a couple of baking trays lined with baking paper
  5. In a mug or jug, mix the rest of the ingredients until well combined
  6. Using a pastry brush or similar tool, brush the spice mix over the sweet potato slices so that they are evenly coated
  7. Bake in the oven for 1-1.5 hours until the crisps are completely dried out, turning over half way through cooking
  8. Turn the oven off and leave to dry out of possible
  9. Store in an air tight container


Cranberry and Apple Sauce



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I love this recipe as a homemade, authentic addition to a roast dinner. It is so rich and the perfect balance of sweet and tangy, and so much better than the stuff you buy in a jar! It also uses coconut sugar, a much healthier alternative to the sugar laden pre-bought sauces. No one should miss out on their favourite foods at Christmas, and there is usually a healthier alternative to most recipes, it just requires a little more time and patience! This sauce makes the perfect addition to meat, nut roasts and vegetables. You can use it either as a sauce on the side, or toss into roasted vegetables half way through roasting for a sticky glaze! Yum!

Cranberry and Apple Sauce
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Recipe type: vegan, gluten free, dairy free, grain free
  • 1 cup fresh or frozen cranberries
  • ½ cup apple puree
  • The zest of one small orange
  • 3 tbsp coconut sugar
  • A tiny pinch of salt
  • 1 cup water
  1. A tiny pinch of salt
  2. cup waterwater
  3. Place the water in a small pan with the cranberries and simmer on a low heat until the cranberries are soft
  4. Turn off the heat and drain out most of the water, leaving about 0.5mm at the bottom of the pan
  5. Using a potato masher, mash the cranberries into the water so that they break down
  6. Turn the heat back on low and add the coconut sugar
  7. Stir constantly until melted, then add the apple puree, orange zest and salt
  8. Heat on the lowest heat for about 5 minutes until well combined, stirring constantly
  9. Turn off the heat, leave to cool and transfer to an air tight jar
  10. Keep in the fridge until it is time to serve!
  11. *please note this will only last 3-4 days due to it not containing any refined sugar


Double Christmas Smoothie Bowl



There is so much rich food at Christmas, healthy or not, that sometimes you just need a break and something refreshing. This smoothie is perfect to give you that extra boost and create a light meal after lots of indulgence. And it still has a Christmassy feel, and is the perfect consistency for some smoothie art! Why not get creative and give the family an exciting, healthy Christmas breakfast treat?! I would love to see your smoothie art!

Double Christmas Smoothie Bowl
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Recipe type: vegan, gluten free, dairy free, sugar free
Serves: 1
  • 2 frozen bananas
  • 1.5 cup coconut water
  • 1 tsp maca powder
  • 1 tsp vanilla bean paste or powder
  • 1 apple
  • A handful of spinach or kale
  • 1 tsp moringa, spirulina or wheatgrass
  • 1 tsp ground cinnamon
  1. Place the bananas, 1 cup of the coconut water, the maca and the vanilla into a high speed blender and blend until smooth
  2. Place into a bowl or jar
  3. With no need to wash the blender, add the apple, greens, superfood powder of choice and cinnamon and ½ cup of the coconut water and blend again until smooth
  4. Add to the jar or bowl and create your design!
  5. **To make the holly: place two oval shapes of the green smoothie into the bowl on top of the banana smoothie. Using a knife, slowly draw out the leaves. Use fresh cranberries to create the berries


Beetroot and Rosemary Hummus

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Hummus is just amazing. There are so many different flavour combinations, it is quick to make, it is perfect for sharing and it is really healthy! And this is my festive version. I wanted something a bit different that would work really well as a snack over Christmas that people could dip anything into! I love to serve it with crudités for some raw goodness, and this particular flavour would work in harmony with my sea salt and rosemary festive crackers! It is an addictive snack perfect for Christmas afternoon, and before you know it, it will all be gone!!

Beetroot and Rosemary Hummus
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Recipe type: vegan, gluten free, dairy free, sugar free, grain free
  • 1 cup pre-soaked or canned chickpeas, rinsed
  • 2 small beets, either pre-cooked or raw (peel and boil for approximately 30 minutes and then leave to cool)
  • 1 garlic clove, peeled
  • 1 tbsp chopped rosemary, plus extra whole sprigs for garnishing
  • 1 tbsp tahini
  • ½ cup filtered water
  • ½ tbsp apple cider vinegar
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp cumin
  1. Place all of the ingredients into a processor and process for approximately 5 minutes until smooth
  2. Serve in a bowl with fresh rosemary to garnish


Salted Hazelnut Praline Truffles








These are by far the best truffles I have ever created. When you bite into one, you wouldn’t even know it was healthy!! The flavour that roasting hazelnuts brings out is incredible and so indulgent. If you are a big Nutella fan, you will love these! And they are entirely sweetened by dates, no sweeteners or syrups are even needed. And you can use whatever kind of chocolate you like, or even a mix to add some variety into them. I have used a really dark chocolate as this gives a great combination to the sweet, soft and salty centre. I added the salt to make them slightly different and it is just enough to give them something unique but not be overwhelming.

These truffles make the perfect gift, and this has been tried and tested. You could present them to anyone and they would be seriously impressed, and probably not even guess that they were vegan and sugar free! I like to use small truffle boxes to present the truffles in, and tie them with pretty ribbon or string and a gift tag. Or they would look equally as nice in a cellophane bag tied with ribbon. Why not get creative! You could even roll the outsides in some different superfoods to add some different colours!

Salted Hazelnut Praline Truffles
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Recipe type: vegan, gluten free, dairy free, grain free, sugar free
Serves: 12
  • 1 cup hazelnuts
  • 1.5 cups dates
  • 1 tbsp coconut oil
  • ½ tsp salt
  • 40g chocolate of choice (I would recommend using raw or 80% dark)
  1. Set aside ¼ cup of the hazelnuts and place the rest in a roasting tin
  2. Roast at 150 degrees for 15 minutes until slightly golden and the skin is cracked
  3. Remove from the oven and leave to cool
  4. Meanwhile, place the uncooked hazelnuts into a processor and blitz for about a minute until they form small pieces suitable for rolling, and set aside in a small bowl
  5. Using a paper towel, rub the roasted hazelnuts together until most of the skin is removed and add to the processor
  6. Process for about 2 minutes until a smooth hazelnut butter begins to form
  7. Chop the dates and remove the stones and add them into the food processor along with the coconut oil and salt
  8. Process for about another 3 minutes until all of the ingredients are combined and smooth
  9. Line a flat tray or large plate (that will fit in the freezer) with baking paper or cling film
  10. Take out small handfuls of the mixture one at a time and roll into small balls about 1 inch wide (this can get quite messy due to the oil that is released so be prepared!)
  11. Place the balls onto the lined tray and once finished, place in the freezer to set for about 20 minutes
  12. Meanwhile, melt the chocolate in a small bowl in a bain marie
  13. Remove the truffles from the freezer and one at a time, roll them into the melted chocolate and then into the hazelnut pieces you set aside earlier (work quickly so that they don't melt too much)
  14. Once rolled, place them back onto the lined tray and place them back into the freezer to set
  15. Once set, store in an air tight container in the fridge. Best served straight from the fridge!


My Favourite Gingerbread

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OK, so I know that there are a lot of healthy gingerbread recipes out there, both vegan and otherwise, but this truly is my favourite gingerbread. I am so proud of this recipe and the ingredients that make it so unique. It is exactly as gingerbread should be; soft in the middle with a slightly crisp outside, a sweet, spiced flavour and easily mouldable into shapes. This is something that I wasn’t sure I could achieve in the form of a completely vegan, gluten and refined sugar biscuit, but I did! And it’s all down to one ingredient that I have not previously seen in gingerbread recipes; almond butter. This replaces the fat that you would usually find in gingerbread from the butter, and gives it the soft, biscuit-like texture. The dates naturally sweeten the gingerbread and also provide a great binding material that keeps the biscuit soft, yet dense. Gingerbread often uses treacle for a really rich, indulgent flavour. I have replaced this with blackstrap molasses that still gives that depth, and it works perfectly, although you can just replace this with more maple or rice syrup if you don’t have any to hand.

Last year I travelled to Berlin to enjoy the Christmas markets and tried lebkuchen (no, not very healthy) for the first time. The texture was almost a cross between a macaron and gingerbread; crispy but light on the outside and soft in the middle. These are often coated in chocolate, which gave me the idea for decorating my (much healthier) gingerbread. With a steady hand, dark or raw chocolate can create some great designs! I also love using desiccated coconut as this sticks easily to the melted chocolate and resembles snow!

Top Tip: I made tree decorations by using a straw to cut out a hole in the shape prior to cooking and they came out perfectly with a hole just big enough to thread through some ribbon! They make great decorations as they last at least a week as they do not contain any animal products.

My Favourite Gingerbread
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Serves: 20
  • 1.5 cups buckwheat flour plus extra for rolling
  • 1 cup dates, pitted
  • 1 tbsp almond butter
  • 1.5 tbsp coconut oil
  • 1 tbsp blackstrap molasses (optional)
  • ½ tbsp brown rice or maple syrup (or 1 tbsp if not using the molasses)
  • 1.5 tsp ground ginger
  • ½ tsp ground mixed spice
  • A pinch of salt
  • 1 tsp baking powder (gluten free)
  • 40g raw or 85% dark chocolate (for decoration)
  • 2 tbsp dessicated coconut (for decoration)
  1. Place the dates, coconut oil, almond butter, molasses and syrup into a high speed processor and process for about 5 minutes until smooth
  2. Add the spices and salt and then gradually add the buckwheat flour, adding a bit at a time and processing in between
  3. Preheat the oven to 130 degrees celsius
  4. Once all ingredients are combined, gather the dough into one ball and turn out onto a sheet of baking paper dusted with buckwheat flour
  5. Place another sheet of baking paper on top and roll with a rolling pin until about 5mm thick
  6. Cut out desired shapes and gently place onto a lined baking tray
  7. If you want to hang your decorations, use a straw to cut a hole into the shape
  8. Keep re-rolling and cutting until all of the mixture is used
  9. Bake in the oven for approximately 10 minutes until the biscuits are well bound but still soft to touch
  10. Remove the gingerbread and leave to cool
  11. Once cool, melt the chocolate in a bain marie and decorate using a steady hand, adding decorations of your choice



Rosemary and Sea Salt Crackers

rosemary crackers


Getting the snacks right is really important at Christmas. Christmas day after all, is a day of snacking. These crackers are something for the whole family, no matter what their tastebuds. The flavours are subtle but satisfying, and just the right amount that they can be eaten alone or topped with other treats. They are perfect to be topped with cheese (dairy or vegan) and served on a platter with chutneys and fruits, or to snack on like crisps in front of an afternoon Christmas film.

If these are cooked thoroughly enough, they remain crisp and could be given as thoughtful, homemade presents! Why not experiment with a few different flavours to create your very own selection of ‘biscuits for cheese’? My poppy seed version is also in the snack section of my recipes for an alternative flavour idea!

Rosemary and Sea Salt Crackers
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Recipe type: vegan, gluten free, dairy free, sugar free, grain free
Serves: 18
  • 1 cup filtered water
  • ½ cup ground flaxseed
  • 1 cup ground almonds
  • ½ cup sesame seeds
  • 1.5 tbsp coconut oil
  • 2 tbsp finely chopped, fresh rosemary
  • 1 tsp finely ground sea salt or himalayan pink salt
  1. Mix the flaxseed and water in a bowl and leave for at least half an hour until a glue-like substance has formed
  2. Preheat the oven to 140 degrees celsius
  3. Gently melt the coconut oil
  4. Add the coconut oil and all the other ingredients to the flax-water mix and combine well
  5. Line a couple of baking trays with baking paper and spread the mixture on, as thin as possible, in rounded shapes
  6. Bake for around 45 minutes until completely crisp with no soft areas
  7. Remove from the oven and leave to cool completely
  8. Store in an air tight container


Mince Pie Brownies




I wasn’t completely sold on the idea of Mince Pie Brownies to start with (chocolately, fruity, spicy, cakey… they sounded like there was just too much going on), but as these were a request I decided to give them a go. And I was actually pleasantly surprised. Who knew someone who dislikes mince pies, Christmas cake and Christmas pudding could be a convert? It all comes down to the fact that when you make a recipe that is wholesome and pure from scratch, you have the power to adjust anything to your own tastebuds. After all, it is the ‘glace’ cherries, ‘candied peel’ and currants that I am not keen on, but when you make your own mincemeat from sultanas, dates and apple, it becomes a whole other story.

Considering the amount of cacao and carob in this recipe, you would expect the chocolate flavour to be overwhelming, but it is actually quite subtle. The result is a rich, fruity, moist brownie with such a festive feel. I cannot recommend these enough, and I have tried them on colleagues and housemates who approved! They are the perfect Christmas snack to take into work or serve at a party or with afternoon tea. If you want a real treat for dessert, why not serve these warm with brandy sauce? (Note to self, must try this next time…)

I hope you all manage to get your heads around the chocolatey, spicy, fruitiness and enjoy these as much as I do!

Mince Pie Brownies
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Recipe type: gluten free, dairy free, grain free, sugar free
Serves: 12
  • 1 cup dates, finely chopped
  • 1 cup sultanas (preferably with no additives, especially palm oil)
  • Zest and juice of 1 orange
  • Zest of 1 lemon
  • ¼ cup brandy (optional)
  • 1 cup ground almonds
  • ½ cup buckwheat flour
  • 2 medium apples
  • 1 tbsp coconut oil
  • 3 medium eggs
  • ½ tbsp blackstrap molasses (optional, to give a richer flavour)
  • 2 tbsp maple or brown rice syrup
  • 2 tbsp cacao powder
  • 2 tbsp carob powder (or replace for more cacao)
  • 1 tsp ground mixed spice
  • A generous pinch of ground clove
  • ½ tsp baking powder (gluten free)
  • A pinch of salt
  • 1 tsp maca/baobab/lucuma powder for decorating
  1. Soak the dates, sultanas and orange zest overnight or for a few hours in the orange juice and brandy if using
  2. Preheat the oven to 150 degrees celsius
  3. In a separate bowl, combine the ground almonds and buckwheat flour with the lemon zest, spices, cacao, carob, baking powder and salt
  4. Peel the apples and finely dice and mix these into the dry ingredients, coating well
  5. Add the date and sultana mix and combine again
  6. Make a well in the centre and crack in the eggs, beating well and slowly combining with the rest of the mix
  7. Add the coconut oil (gently melted) and the syrup and blackstrap molasses and give the mixture a final good mix
  8. Transfer into a rectangular baking tin, lined with paper
  9. Cover the top with foil to so that the brownies cook evenly
  10. Bake for approximately 40 minutes until a knife comes out clean
  11. Leave to cool on a wire rack
  12. Cut into 12 pieces
  13. Using a sieve, slowly sprinkle the superfood powder of choice through the sieve to give a light, festive dusting


Honey and Black Pepper Parsnip Crisps



Has anyone else always loved vegetable crisps more than your average potato chip?! Sweet potato, beetroot, parsnip… you name it! And they are surprisingly easy to make, too. When I made these at my Parents’ house, I came downstairs an hour later and the bowl was half empty. These are the perfect snacking food, whether you are entertaining guests or snuggling up on the sofa to watch a Christmas film. Christmas is the best day for constant snacking, and this way it is a little more guilt-free!

The honey that I have added to this recipe gives the crisps a sweet, aromatic flavour, whilst the black pepper adds a contrasting heat that is really warming. If you are vegan and you don’t eat honey, you could replace this with maple syrup or brown rice syrup for the same effect. Top Tip: When left for a long period of time, the crisps tend to soften slightly, but popping them back in the oven on a low temperature for about 10 minutes brings them back to their crunchy texture!


Honey and Black Pepper Parsnip Crisps
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  • 2 large parsnips
  • ½ tbsp extra virgin olive oil
  • 1 tsp good quality, pure runny honey (or slightly melted if using set honey)
  • ½ tsp freshly ground black pepper
  • ½ tsp himalayan or sea salt
  1. Preheat the oven to 130 degrees celsius
  2. Peel the parsnips and cut off both ends
  3. Using the peeler, peel long, flat pieces from the parsnips, as fine as you can get them
  4. Keep going as far as you can, turning the parsnip where necessary
  5. Spread out the parsnip slices on a couple of lined baking trays and drizzle on the olive oil
  6. Using clean hands or a pastry brush, rub the olive oil over the surfaces so that they are completely covered
  7. Drizzle the honey evenly over the parsnips and sprinkle on the salt and pepper
  8. Bake in the oven for approximately 45 minutes or longer if needed, until completely crisp


Pear and Ginger Muffins



For me, anything spiced is an absolute dream: apple and cinnamon, chai lattes, fennel tea… especially when it reaches Autumn and Christmas is in sight. The key to fighting those sugary, comfort food cravings during the cold winter is to ensure you always have delicious, healthy snacks on hand. I love the versatility of muffins these when I make up a batch, as I can take them to work for 3pm tea time, share them with colleagues and friends during catch ups and occasions, and they also make the most amazing dessert when you toast them and serve with some (dairy free) ice cream or coconut cream! For breakfast, lunch, snacks and dinner these are the ultimate, guilt-free treat.

The brown rice flour in this recipe allows for a nice crisp top on the muffins and adds texture, whilst the diced pear locks in the moisture and prevents the cake from becoming too dry. And if you have a different ripe fruit to use up, why not give it a try and see which flavour combinations you can come up with! The muffins are best kept fresh in the fridge as they only contain natural sugar, and then serve gently heated or leave at room temperature for a couple of hours if you don’t like them too cold. Enjoy!

5.0 from 1 reviews
Pear and Ginger Muffins
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Recipe type: Gluten free, dairy free, refined sugar free
Serves: 9 muffins
  • 1.5 cups brown rice flour
  • 4 pears, peeled, diced and cored
  • 2 large eggs
  • 1 tbsp coconut oil
  • 2 tbsp honey/maple syrup/brown rice syrup
  • 1 tsp gluten free baking powder
  • 1.5 inches fresh ginger and 1 tsp ground ginger (or 1.5 tsp ground ginger)
  • A pinch of salt
  1. Preheat the oven to 160 degrees celsius
  2. Sift all of the dry ingredients into a bowl, combining well
  3. Add the pears and fresh ginger and mix
  4. In a separate small jug, gently melt the coconut oil and leave for a couple of minutes
  5. Make a hole in the centre of the dry mixture and beat the two eggs, slowly combining this with the ingredients
  6. Once mixed well, add the coconut oil and mix again until completely combined
  7. Place a tablespoon of the mixture into muffin cases in a muffin tin
  8. Cook at 160 degrees for approximately 25-30 minutes until a knife comes out clean when tested
  9. Watch closely to ensure they do not brown too much on top (if they do, cover with foil)
  10. Leave to cool on a wire rack and store in an air tight container in the fridge


Classic Hummus



This isn’t my most original recipe, but it’s a classic and one that you definitely develop to meet your own tastes. I served this to friends at a party and many asked for the recipe so I decided to post it. This is the recipe that I use as a base, but I often add other ingredients for different flavours such as an avocado, 2 roasted peppers or steamed beetroot. Hummus is such a good way to add interest to salads, serve at parties with crudités or as a protein snack. The smoked paprika and cumin give the hummus a fuller flavour without the need for too much garlic!


Classic Hummus
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Recipe type: Vegan, gluten free, dairy free, grain free
  • 1 400g can chickpeas
  • The juice of half a large lemon
  • 3 tbsp tahini
  • ½ clove garlic, minced
  • 3 tbsp water
  • 1 tbsp extra virgin olive oil, plus more for serving
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp pepper
  • A pinch of hot chilli powder
  1. Place the ingredients in a processor and process until smooth
  2. Serve in a bowl with extra virgin olive oil drizzled on the top
  3. Alternatively, keep in an air tight container in the fridge to prevent it drying out


Gingerbread Maca Energy Bites




Did you ever used to make gingerbread as a kid and love eating the raw dough?! I think I almost preferred the dough to the cooked biscuits! Well, it just so happens that these taste exactly like that sweet, sticky, spiced mixture that you used to spend hours rolling out and decorating! However, these are much quicker to make and completely guilt free! They have become a staple in my packed lunches and something I like forward to at around 3pm with a cup of tea for that mid-afternoon energy boost.

These are so packed full of goodness. Ginger is great for inflammation and soothing the stomach. The Maca gives a great energy boost when it is needed, especially during the afternoon! The chia seeds expand to fill you up. The walnuts provide vitamins and protein and that slight bitterness which compliments the sticky medjool dates, providing sweetness and fibre. So all in all, these are a pretty great snack to have to hand! I like to keep them in a jar in the fridge as this keeps them fresher for longer and stops them getting too sticky.

Gingerbread Maca Energy Bites
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Recipe type: vegan, gluten free, grain free, dairy free
  • 200g Medjool Dates
  • 75g Walnuts (whole or pieces)
  • 2 tbsp Chia Seeds
  • 1 tbsp Maca Powder
  • 1 tsp Ground Ginger
  • A Pinch of Salt
  1. Remove the pits from the dates
  2. Place all the ingredients into a processor and process for around 2-3 minutes until the mixture is sticky and combined but there are still some small pieces of walnut
  3. Take out small handfuls and press into balls
  4. Place these in a jar and refridgerate


‘Nutella’ Fudge Brownies



I am so happy to finally be posting this recipe as I have been waiting to share it with you all for a while! Yesterday I was lucky enough to be able to attend a picnic in Regent’s Park with lots of wonderful plant-based foodies. We shared some amazing food that everyone had prepared and chatted food, favourite London hideouts and lifestyle tips for hours! I had decided to take these brownies with me as a form of ‘recipe testing’, which I was slightly nervous about due to the number of people with such beautiful accounts attending! But they were received really well and I was even asked for the recipe, so here it is…

Although they are baked at a low temperature, these brownies still have quite a ‘raw’ texture due to the amount of wet ingredients. However, this makes them really rich and fudgy and satisfying and means you only need a small piece at a time. They are really great straight from the fridge as they hold together well this way, or alternatively gently heated in the oven or microwave and served with dairy free ice cream for the ultimate, indulgent dessert! I often make a batch of these and then freeze them so that I have dessert at hand when I am craving something sweet. You can pop them straight in the oven on a low temperature from the freezer if you don’t want to wait!

Hope you all enjoy 🙂






'Nutella' Fudge Brownies
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Recipe type: vegan, gluten free, dairy free, grain free
Serves: 16
  • 200g Hazelnuts
  • 200g Medjool Dates
  • 3 tbsp Coconut Oil
  • 2 tbsp Cacao Powder
  • 1 tbsp Carob Powder
  • 2 heaped tbsp Buckwheat or Coconut Flour
  • 1 cup Almond Milk
  • A pinch of Himalayan Salt
  1. Preheat the oven to 150 degrees celsius
  2. Set aside 25g of the hazelnuts
  3. Toast the rest of the hazelnuts on a tray for 10 minutes
  4. Remove from the oven and leave to cool
  5. Once cooled, gently rub the hazelnuts with a kitchen towel to remove the majority of the skins
  6. Once the skins are removed, place in a processor and blend for 5 minutes until a smooth butter has formed
  7. Add the dates, pitted, coconut oil and almond milk to the processor
  8. Again, process until smooth
  9. Add all remaining ingredients to the processor and once smooth, transfer to a lined square tin
  10. Chop the remaining hazelnuts into small pieces and sprinkle over the wet mixture and press in gently with the back of a spoon
  11. Bake at 150 degrees for 25-30 minutes until the top has slightly hardened
  12. Remove from the oven and leave to cool
  13. Once cooled, place in the fridge for two hours
  14. Once set, cut into 16 squares and either keep in the fridge or freeze for later!


Strawberry Orange Chia Jam





I made this jam as a healthy alternative to traditional jam to go with my Hot Cross Buns for Easter Sunday. This recipe is so simple and delicious and can go with most things! I really love the texture and simplicity of this recipe, so that it doesn’t distract from the flavours of it’s accompaniment. Make sure you plan ahead and make this the night before it is needed, or at least a few hours so that there is enough time for the chia seeds to expand. This jam works in perfect harmony with my vegan, gluten free hot cross buns which are in the ‘Snacks’ section of my blog. The jam will keep for up to a week in an air-tight jar. The recipe is enough to make one small size jar!


Strawberry Orange Chia Jam
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Recipe type: vegan, gluten free, sugar free, dairy free, grain free
Serves: 6-8
  • 5-7 medium to large strawberries
  • The zest of one medium orange
  • 1 tbsp honey or maple syrup
  • 2 tbsp chia seeds
  • 2 drops orange oil (optional)
  1. Take the stalks off the strawberries and chop into quarters
  2. Add all of the ingredients to a food processor
  3. Process for around 1 minute, depending on how smooth you like your jam
  4. Place in an air tight container and leave for 3 hours or over night (ideal) so that the chia seeds expand and give a jam-like texture


Hot Cross Buns


Admittedly, I’ve never been a huge fan of traditional hot cross buns or fruit cake, but this recipe was developed from a cinnamon roll experiment and the texture and flavour provided a fantastic result, not far from the real thing! The secret ingredient (see below!) and dates mean that the amount of sweetener needed is kept to a minimum, using just 1 tbsp of honey or maple syrup. This isn’t the simplest of my recipes but the result really is worth the effort and it means that no one misses out over the bank holiday weekend! These are vegan, gluten free and sugar free so that the whole family can enjoy guilt free! I know I will be having these as a light dinner on Easter sunday with a cup of tea after a hearty family meal at lunch time.

The psyllium husk powder used in the hot cross buns gives them a moist, bread-like texture so that they do not crumble. These are perfect cut in half and grilled, then smothered with strawberry chia jam (see my recipe for strawberry orange chia jam, coming soon). Enjoy a lovely, healthy easter weekend!


Hot Cross Buns
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Recipe type: vegan, gluten free
Serves: 8
  • 140g ground almonds
  • 180g organic sultanas
  • 4 dates
  • 2tsp gluten free baking powder
  • 1 cup boiled water
  • 4 tbsp psyllium husk powder
  • 1tsp ground cinnamon
  • 1tsp ground mixed spice
  • 1 small sweet potato (mine weighed 120g)
  • 1 tbsp honey or maple syrup
  • 2 tbsp chia seeds
  1. Keep 1 tbsp psyllium husk powder and 40g ground almonds aside for the crosses
  2. Chop the dates roughly and soak in boiling water with the spices for 10 minutes
  3. Meanwhile, peel and chop the sweet potato and boil until soft
  4. Blend the date mixture in a food processor until smooth
  5. Add the sweet potato and blend again until smooth
  6. In a mixing bowl, combine the ground almonds, psyllium husk powder, baking powder, sultanas and chia seeds
  7. Add the date and sweet potato mix and the honey or maple syrup and mix everything well until completely combined
  8. In a smaller bowl, combine the extra ground almonds, psyllium husk powder and ½ cup cold water
  9. Leave both mixtures for approximately one hour until they have become quite firm (the plain almond and psyllium mix should be more paste-like, the bun mixture firmer)
  10. Preheat the oven to 150 degrees celsius
  11. Divide the bun mixture into 8 even pieces and roll each one into a ball, then flatten slightly
  12. Lay the buns in a lined, rectangular cake tin so that they are slightly spaced away from eachother
  13. Place the plain cross mixture in a piping bag and carefully pipe a cross onto each bun
  14. Alternatively, roll the mixture into sausage shapes with your hands for the crosses and lay onto the buns
  15. Press the crosses slightly into the buns so that they do not cook separately
  16. Cook for approximately 40-50 minutes at 150 degrees celsius until firm and lightly golden
  17. If the tops begin to brown too much, cover with foil part way through cooking
  18. Serve hot or cold with your jam of choice!

Spiced Orange and Cranberry Bites


I really wish that I had invented this recipe earlier and in time for Christmas. The rich, yet delicate flavours combined with the warming hints of clove could almost have you fooled that it is early December once again. However, as an advocate of all things spiced, I will happily make this recipe over and over again throughout the year. I recently packaged a batch of these beauties up and presented them to my mum for her birthday. She was more than impressed!

When purchasing dried cranberries, always look for those that are naturally sweetened with a fruit juice such as apple juice or pineapple juice (some dried cranberries contain up to 70% added refined sugar!!).


Spiced Orange and Cranberry Bites
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Recipe type: Vegan, Glutenfree, Sugar Free
  • 200g Pitted dates
  • 75g Cashew nuts
  • 60g Dried, naturally sweetened cranberries
  • Zest of 1 orange
  • A few drops of orange oil (optional)
  • A pinch of clove
  1. Place all of the ingredients in a food processor and process until smooth
  2. Remove and press into a lined container or roll into balls
  3. Refrigerate for two hours and then cut into pieces

Flax Poppy Seed Crackers


These crackers are such an easy, versatile snack that really keeps me full, especially at work. They are full of protein and have a mild flavour, making them the perfect accompaniment to most dips. I love them dipped into homemade hummus or guacamole, and they’re perfect to have on the table at a party or as an easy snack with afternoon tea. I will definitely be experimenting with variations of these so stay tuned for some exciting flavours!


Flax Poppy Seed Crackers
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Recipe type: Vegan, glutenfree
Serves: 4-6
  • ½ Cup Ground Flaxseed
  • 1 Cup Cold Water
  • ½ Cup Ground Almonds
  • ½ Cup Poppy Seeds
  • 1.5 tbsp Coconut Oil
  • ½ Cup Buckwheat Flour
  • ½ tsp Himalayan Pink Salt
  • 1 tsp Mixed Italian Herbs
  • Pinch Cayenne Pepper
  1. Combine the flaxseed and water and leave for ½ hour until the mixture has a sticky texture
  2. Heat the oven to 130 degrees celcius
  3. Add all other ingredients and mix until combined
  4. Place the mixture on a flat tray lined with baking parchment (you may need two trays)
  5. With the back of a spoon, spread the mixture over the tray as thinly as possible without making any holes
  6. Bake in the oven for approximately 40 minutes until dried out and fairly hard
  7. Remove from the oven and allow to cool
  8. Break the crackers into pieces and serve

Cacao Dusted Truffles


These truffles make such a quick, easy and tasty gift (if you don’t eat them all yourself first!). I purchased some really cute flatpack chocolate boxes online and have given them to friends for Christmas and Birthdays and they have never disappointed. The cacao butter gives the truffles a luxurious, rich flavour and helps them to set in the fridge. The dates add a natural sweetness and prevent the truffles from setting solid, giving them a smooth, fudgy texture. The possibilities are endless for experimenting with different flavours!


Cacao Dusted Truffles
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Recipe type: Vegan, glutenfree, confectionary
  • 5 medjool dates
  • 1.5 tbsp cacao powder, plus more for dusting
  • 2.5 tbsp cacao butter
  • 0.5tbsp macca powder
  • A pinch of himalayan pink salt
  1. Melt the cacao butter gently over a low heat or a bowl of boiling water
  2. Add the melted cacao butter to the food processor with the other ingredients and blend until smooth
  3. Remove the mixture and place in the fridge for at least half an hour until quite firm (it will be too wet to work with at first)
  4. Once firm, remove the mixture from the fridge and roll into evenly sized balls
  5. Put the extra cacao powder in a shallow dish and roll each ball until lightly coated