Category: Breakfast

I don’t eat gluten-free very often. I happen to be quite a big fan of it (hello seitan) but I understand that it can make some people pretty ill!

These breakfast cookies take about 20 minutes to make. Sweetened with maple syrup and golden raisins! Because of the quinoa flour these cookies have the bonus of having protein – so you can shove one of these cookies in the mouth of the next person that asks you where you get your protein from!

(The beautiful walnut scoop and pinch pot I’m using in these photos is from Luke of Hope in the Woods)


  • 1 cup Quinoa flour
  • 1/2 cup Gluten-free oats
  • 1/2 cup Grade B Maple syrup
  • 1/3 cup Coconut oil
  • 1/2 cup Almond butter
  • 1/4 tsp Cinnamon
  • 2 tsp Vanilla extract
  • 1/4 tsp Sea salt
  • 1/4 cup Golden Raisins

  1. Preheat the oven to 350f. In a saucepan add the coconut oil, almond butter, maple syrup, cinnamon, salt and vanilla. Heat on a medium heat until all the ingredients are melted together. Whisk until smooth.
  2. In a bowl add the quinoa flour and oats. Pour in the melted mixture and stir together. Add the golden raisins and mix to combine.
  3. Scoop out  two teaspoon amounts of mixture and roll into a ball using your hands. Place on a silpat or baking parchment lined tray and then press them down using a fork.
  4. Bake the cookies for 12-15 minutes, rotating half way until they are golden and firm to the touch.
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Breakfast is always a constant battle for me. I love to eat it but I lack the time in the morning – in reality I have about 10 minutes to make it. I tend to go with the easy option of toast more often than not. Sometimes if I’m organised the night before I’ll make oatmeal and stick it in my trusty Thermos flask so it’s still warm in the morning.

Recently I was thinking about muesli – I love it but I find the store bought stuff so boring! Dusty oats with hard dry raisins…no thanks. So I decided to make my own.
This muesli is packed with all the goodies I enjoy. It’s also naturally gluten-free and refined sugar free!

 I’m using dehydrated strawberries but if you don’t own a dehydrator feel free to sub with freeze dried or store bought!


  • 3 cups rolled oats or gluten-free oats
  • 1 cup puffed quinoa (you can find it online here)
  • 1/2 cup sprouted buckwheat
  • 1/2 cup dehydrated strawberries (cut into chunks, dehydrated for 18 hours at 45c)
  • 1 cup dried white mulberries (find them online here)
  • 1/2 cup flaked almonds
  • 1/2 cup hemp hearts

  1. In a large bowl combine all the ingredients. Mix with a spoon or your hands until everything is well combined. Store in an airtight container or jar. Serve with cold non-dairy milk or yogurt.
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I’ve wanted to make my own yogurt for a long, long time. Most of the vegan yogurts you see online are made from Thai young coconut meat – but I’m scared of trying to crack one of those babies open and I’ve never actually seen one in the shops…

I recommend using the Megaflora brand of probiotics for this. After you blend the cashews you MUST use glass and wood utensils and bowls! No more metal!  Metal will kill the nice friendly bacteria that are going to make the yogurt.


  • 2 cups of cashews, soaked for at least 8 hours
  • 1/2 cup water
  • Powder from 2 probiotic capsules
  • 2-3 tbsp Grade B maple syrup

  1. Soak the cashews in warm water for 8 hours overnight. If you are in a pinch, soak them in boiling water for 30 minutes.
  2. Drain and rinse the cashews. Add to the blender with the water and the maple syrup.
  3. Add the blended cashews to a glass bowl. Sprinkle the probiotic powder on top of the cashew mixture then stir in with a wooden spoon.
  4. Cover the bowl with muslin and leave it in a warm, dark place for 24 to 48 hours.
  5. After 24 hours try the yogurt, it should have a foamy texture and taste slightly tart. You can leave for another 24 hours if you like your yogurt a little tarter. At 48 hours the yogurt will have a strong sour taste.
  6. Store in an airtight container in the fridge.

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At the moment the fruit and veg man at my local tube station has a box of 2kg of cherries for £7. Obviously I couldn’t resist. But then came the problem of what to do with them all. I thought about dehydrating them but I couldn’t face the idea of how many trays I’d need to rotate.

So I decided to use 1kg to make jam! I set up my pitting station in front of Orange is the New Black and got to work. Whilst you are pitting the cherries, reserve the kernels from about two dozen – you will need the pectin in them later. I ended up with 3 large jars and one small jar.

Adapted from

  • 1kg of cherries, pitted
  • Two dozen cherry kernels wrapped in a muslin bundle
  • 1/2 cup lemon juice
  • 2 vanilla bean pods, split
  • 1kg sugar

  1. Preheat your oven to 200f. Wash your jars in hot soapy water then place them side down inside the oven. Heat in the oven for 10 minutes then turn off the heat and leave them inside until needed.
  2. In a large heavy bottomed saucepan add your cherries, using a fork or potato masher mash the fruit to break it up. Turn the heat to a medium low and add the lemon juice and vanilla.
  3. Cook for about 3 minutes then add the kernel bundle, turning the heat up to medium. Cook the fruit for 15 minutes until soft. Remove and discard the kernels and the vanilla.
  4. Add the sugar slowly, stirring all the time. Cook the jam for about 10 minutes until all the sugar has dissolved then bring it to a boil.
  5. Boil the jam for up to 25 minutes, checking to see whether it is set every 5 minutes. Place a saucer in the fridge. Spoon a little jam onto the saucer, return it to the fridge for a few minutes. Using your finger, drag it across the jam, if the jam puckers and wrinkles it is ready.
  6. Remove the jam from the heat. Using a metal spoon carefully scrape the white scum from the surface. This will stop your jam from becoming cloudy.
  7. Remove your jars from the oven and carefully ladle in the hot jam. Immediately seal with the lids and leave to cool completely. Store in a dark, cool place.

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A little treat I made on a Sunday afternoon.

Adapted and veganised from Short and Sweet by Dan Lepard

  • 250g wholewheat spelt flour
  • 2 1/2 tsp baking powder
  • 3 tbsp soft brown sugar
  • 40g vegan butter, softened
  • 25g strawberries cut into bite size pieces
  • 25g blueberries
  • 50g sultanas
  • 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
  • 75ml almond milk
  • 1 tsp apple cider vinegar
  • 1 tbsp vegan butter, melted

  1. Preheat the oven to 425f. First, prepare the flax egg. Mix the flax seed with the water in a small bowl and set aside for 10 minutes to thicken.
  2. Prepare the vegan buttermilk mixture, in a jug combine the almond milk and vinegar then set aside.
  3. In a bowl sift together the spelt flour, baking soda and sugar. Add in the softened butter. Using your hands, rub the mixture between your fingers until it resembles a fine soil.
  4. Add the flax egg to the almond milk mixture and beat with a fork until fluffy, about 30 seconds. Pour into the flour mixture and mix with a spoon until it comes together.
  5. Tip the dough out onto a floured surface and knead lightly for about 20 seconds. Using a rolling pin, roll out to about 5 cm thick. Cut out approximately 4-5 cm rounds using a pastry cutter or upside down glass.
  6. Place on a non-stick or parchment lined baking tray making sure the scones are touching each other. Brush with a little vegan butter.
  7. Bake in the oven for 15 minutes, rotating the tray once at 7 minutes. Serve warm with butter or a good jam. Yield: approximately 10 scones.

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After our adventures in Honee Cashew Butter making my husband Brian suddenly got a gleam in his eye. It was his “I’ve thought of some really delicious food idea” gleam. And so, the melted ice cream smoothie was born. No dairy, no problems.


  1. Add the banana, avocado, nut butter and ice to the blender jug. Top with the chocolate milk.
  2. Blend on high until smooth and creamy. Serve immediately.

Note: I haven’t been sponsored by Silk I just think their nut milks are awesome!

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Just before our honeymoon my husband (!!!) and I hit up a local health food shop. As we were browsing around picking out goodies (Hello, beast burger sliders) I spied the Bee Free Honee. I’d been dying to try it since I had first heard of it way back when but couldn’t find it in the UK! We snapped it up. It definitely has a honey taste (from what I can remember), my husband says it has an apple honey kind of flavour. It also has the viscosity of honey which is great – I find maple syrup can be a little too thin sometimes.

Then cashew pieces were on sale at Sprouts and we have a Vitamix so this basically had to happen.


  • 1 cup roasted unsalted cashew pieces or whole cashews
  • 2 tbsp neutral tasting oil – we used canola
  • 4 tsp bee free honee or sub brown rice syrup or light agave
  • 1 tsp sea salt ( do not add if your cashews are already salted)

  1. Put your cashews, salt, oil and bee free honee into a high powered blender or food processor.
  2. Start blending on low. If using a blender, use the tamper to push the nuts into the blades. Once the nuts begin to liquefy turn the blender up to high.
  3. The blades will make a chugging noise and then run free of the butter. Once it is smooth, it’s ready!!

Variation: For cinnamon honee cashew butter, add in 1 tsp of  ground cinnamon whilst blending. It tastes incredible, I promise.

Note: I haven’t been sponsored by Bee Free Honee for this post – I just think they’re awesome!

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Sometimes you want to eat your smoothie and not drink it! This is a great way of getting in the greens without actually having to eat them!

This recipe makes approximately 2 smoothie bowls depending on your size of bowl!


  • 2 medium oranges, peeled, pith removed
  • 1 banana, peeled
  • 1/2 cup frozen berries of your choice (mine included redcurrants. raspberries, blackberries and blackcurrants)
  • 1 cup spinach, torn into smaller pieces
  • 1 tsp baobab powder (optional)
  • 1 tsp maca powder (optional)
  • 16oz/450ml nut milk of your choice (I used soy)
  • 1 scoop vegan protein powder of your choice (I use Sunwarrior warrior blend in vanilla)
  • Optional toppings: desiccated coconut, granola, cocoa nibs, pumpkin seeds, fresh fruit etc.

Everyone stands on their chair to take photos of their blender contents, right?

  1. Add the peeled fruit to the blender. Then add the frozen berries, maca, baobab and protein powder. Top with the spinach. Pour over the soy milk. Blend on high until smooth.
  2. Pour into a bowl and garnish with your favourite toppings. Grab a spoon and enjoy!
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The other morning before work I had a very spirited conversation with my fiance about vegan bacon. I’ve tried coconut bacon, seitan bacon, fakin bacon, tempeh name it. But never really mushroom bacon…so I thought I would give it a whirl. Mushrooms are great for soaking up flavour!

I also have a confession to make:

I really, really don’t like raw tomatoes

So in this sandwich, I’m using sun-dried tomatoes because let’s be honest they are far superior to their raw counterparts.

This recipe makes enough for 2 people with a little bit of portbello bacon left over!


For the mushroom bacon

  • 2 medium sized portobello mushrooms, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tbsp tomato ketchup
  • 1 tbsp maple syrup
  • 2 tbsp light soy sauce or liquid aminos
  • 1 tsp shiro (white) miso
  • 1/4 tsp Hickory liquid smoke
  • 1/4 tsp smoked paprika
  • Black pepper to taste

For the avocado mayo

  • 1 avocado, mashed
  • 2 tbsp vegan mayo of your choice – I used Just Mayo
  • Salt and pepper to taste

To assemble

  • 4 slices of bread of your choice
  • Oil packed sun-dried tomatoes – drained of excess oil
  • Lettuce of your choice – I used a mixture


  1. Start by mixing your mushroom marinade. Whisk all the ingredients together in a small bowl. Lay the mushroom slices out on a dish and pour over the marinade. Using a pastry brush, brush the marinade over the mushrooms, making sure to cover them properly.
  2. Cover the mushrooms and leave to marinate for at least 30 minutes.
  3. Meanwhile make the avocado mayo, pit and peel the avocado then mash the flesh in a small bowl. Stir in the mayonnaise and season to taste. It will resemble a pale guacamole. Set aside.
  4. Once the 30 minutes is up, heat a tablespoon of olive oil in skillet on a medium heat. Add the mushrooms in stages so as to not crowd the pan. Cook for 3-5 minutes each side or until the edges become crispy. Repeat for the remaining mushrooms.
  5. Assemble your sandwich! Spread the avocado mayo on one slice of bread then layer with the mushroom bacon, drained sun-dried tomatoes and lettuce. You can add a little extra avocado mayo to the top piece of bread if you wish!
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Bit of a mouthful there eh? Here I’m combining three of my favourite things: chai, marzipan and cinnamon rolls. It all started when I saw this marzipan challah, I’m really going to have to work out how to veganise it some time soon because damn look at that thing!!

I think we all deserve a treat for making it through January. On the day of my last post, I suddenly realised after I’d published that  it was the blog’s one year anniversary and hastily inserted that into the title. This last year of blogging has been really great for me creatively, I’ve made things I never would have before. It’s also jump started my somewhat retired love of photography. I’m really looking forward to the next year of blogging – I already have a whole bunch of ideas. I’m the woman on the tube next to you typing “MARZIPAN???? CHAI???” into her iPhone. Sorry about that.

Another thing to mention that is kinda neat! Onegreenplanet contacted me a couple weeks ago on my Twitter to ask about republishing some of the blogs recipes. I’m a big fan of OGP, they post not just recipes but environmental issues and lots of cute videos and photos of animals. So I’m pretty excited about sharing vegan food on another platform!

Celebrations all round! Since I totally forgot about making something special for the blog birthday let’s count this recipe as our celebration cake. Maybe next year I’ll actually remember and make a proper cake!


For the cinnamon roll dough

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz soy milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp almond extract
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • 1/2 tsp ground cinnamon
  • 2 chai tea bags

For the marzipan filling

  • 100g golden marzipan (the yellow kind)
  • 1 1/2 tbsps softened vegan butter
  • 50g soft light brown sugar
  • 1/2 tsp cinnamon

For the maple glaze

  • 1 tbsp maple syrup
  • 3-5 tbsp soy milk
  • 60-90g icing sugar

  1. In a saucepan on a medium heat add the butter, milk, salt, caster sugar, vanilla bean paste, almond extract and chai tea bags. Warm gently until the butter is melted around 3-4 minutes. Set aside to cool for about 10 minutes.
  2. In a big bowl mix together the flour, cinnamon and yeast. Once the milk mixture has cooled discard the tea bags and pour into the flour mixture. Using your hands or a wooden spoon mix until a shaggy dough has formed.
  3. Tip the dough out onto a lightly floured surface and knead for around 5-10 minutes until the dough is glossy and smooth. Roll the dough into a ball.
  4. Put the dough back in the bowl, cover with a dish cloth and leave to rise for an hour in a fairly warm place.
  5. After an hour the dough should have doubled in size. Punch the dough down and using a rolling pin roll it out into an approximate 18 inch rectangle. Don’t worry too much if it isn’t exactly right.
  6. Next prepare the filling, butter the entirety of the surface of the dough and then using a cheese grater grate the marzipan all over the butter. It will look a lot like cheese!
  7. Mix the cinnamon with the brown sugar and scatter over the marzipan.
  8. Starting at top side of the rectangle begin to roll the tough up into a tight sausage shape. Then using a knife slice the dough into rounds – around 1 inch thick.
  9. Grease a baking dish and arrange the cinnamon rolls. Cover them once again with the dish cloth and leave for another hour to rise.
  10. Whilst the rolls are rising, preheat the oven to 350f/180c and prepare the glaze. In a small bowl add the maple syrup and icing sugar, add milk to your preference. I like my glaze fairly thick so I added less milk, around 4 tablespoons.
  11. Bake the cinnamon rolls in the oven for 20 minutes or until golden and bubbling. Serve warm with the glaze poured on top.
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