Month: March 2015

If you’d told me last week I’d be blogging about making vegan meringue I would have told you to shut up. But lo! the impossible is possible.

And how is it possible? Because of CHICKPEAS! That’s right. This recipe is based on that slimey chickpea brine that you pour down the sink when you open a can of chickpeas. Insane, right? The whole vegan meringue party started when  someone on the aptly named What Fat Vegans Eat Facebook group posted about their recipe testing with chickpea water. This is a band wagon I wasn’t about to miss.

Science wise I have no idea how this works but I’m just happy it does. Some people have reported that their meringue tastes a little too “beany” using chickpeas so feel free to sub for any white bean if you prefer. The bean taste disappeared in baking for me.

I’ll probably be blogging a few more recipes using this technique in the near future.

In regards to chickpea meringue and all its wonders you can check out or to find out what other people are making!!!


For the vegan chickpea meringue

  • 1 can of chickpeas, liquid drained off – my liquid came to just shy of 1 cup
  • 1 cup of icing sugar (powdered sugar)
  • 2 vanilla beans, scraped
  • 1/2 tsp cream of tartar

For the coconut whip

  • 1  250ml carton coconut cream
  • 1 tbsp maple syrup

  1. Preheat your oven to 200f/100c. Prepare your baking sheets by lining them with parchment paper. Set aside.
  2. In the bowl of an electric mixer or using a handheld mixer (beating by hand will NOT work here) (using the balloon whisk attachment) begin to beat the chickpea brine.
  3. Beat on medium until the mixture starts to resemble a white foam – my mixer took about 5 minutes but it all depends on the strength of your machine. Add in the cream of tartar.
  4. The meringue will start to form soft peaks. Next, add the sugar gradually.
  5. Once the sugar is incorporated add in the vanilla bean paste.
  6. Keep beating for an extra 5 minutes or until stiff peaks have formed in the meringue.
  7. Either spoon the meringue straight onto the parchment paper or pipe using a bag into a circle shape – making sure the edges are slightly higher. Form an indentation in the middle of each meringue using a spoon.
  8. Bake the meringues in the oven for 2 hours. DO NOT OPEN THE DOOR BEFORE THE FIRST HOUR IS UP.
  9. Once the 2 hours are up, turn off the oven and leave the meringues to cool for half an hour.
  10. Whilst the meringue is cooling, prepare the coconut whip. In a mixer using the beater attachment whip the coconut cream and maple syrup until it forms soft peaks. Set aside.
  11. Remove from the oven and then peel them carefully away from the parchment paper. They should be fully dry and make a hollow sound when tapped.
  12. To assemble the pavlovas, spoon a little of the coconut whip into each indentation and top with raspberries.

The meringue should keep for a couple of days but will begin to become sticky to the touch after the first 24 hours or so.
Only add the coconut whip just before serving – any moisture coming into contact with the meringue will cause it to eventually collapse.

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The kind folks over at Teapigs sent me over a bunch of their Every Day Brew tea and a lovely mug to drink it out of!

They are encouraging people to switch out their nasty dusty filled tea bags for their silky tea temples filled with proper tea leaves! The tea is a blend of black tea from Assam, Ceylon and Rwanda.  Teapigs describe the blend as a “balanced, zesty, malty alliance” and the “most perfect cup of tea”.

I’ve been drinking it for a few days now instead of my usual bags and I have to agree. We normally drink store bought Assam in the house – this blend has a much deeper and stronger flavour. For those of you with a passion for the environment, Every Day Brew is also rain forest alliance certified.

However, this is a recipe blog first and foremost so over the next few blog posts I will be sharing some recipes using the Every Day Brew.

First up is a simple tea latte! I’m very sensitive to caffeine in coffee so rarely drink it..this is a treat for us caffeine sensitive people!


For the latte

  • 230ml/7.7 fl oz  unsweetened almond milk
  • 1 tsp maple syrup (optional)
  • 2 Every Day Brew tea bags
  • Aerolatte whisk/blender
  • Cacao to top

  1. In a saucepan add the almond milk and two tea bags. Make sure the paper tags hang over the side and not in the milk. Heat on medium until the milk starts to boil.
  2. Remove from the heat, add in the optional maple syrup, stir and leave to steep for around 5 minutes.
  3. Once the tea is steeped discard the tea bags, then either using a small hand held whisk (I used an Aerolatte whisk) or a blender, whisk or blend the latte until a foam forms on top.
  4. Pour the latte into your favourite mug and top with a little sprinkling of cacao.



(This tea was sent to me by Teapigs – however all my opinions are my own and I think they rule!)



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Pretzels always make me think of flying to Los Angeles to visit my fiance so I have a bit of a soft spot for them!

These rolls are chewy on the outside and soft and buttery on the inside. Just like a pretzel should be!


For the dough

  • 2 cups/250g plain flour
  • 2 cups/250g strong white flour
  • 1 tsp dried active yeast
  • 1 1/2 tsp fine sea salt
  • 1 tbsp olive oil + more for kneading
  • 11floz/325ml water

For boiling the rolls

  • 6 cups/1.4 litres water
  • 1/4 cup/45g baking soda

To top the rolls

  • Coarse sea salt

  1. In a big bowl, mix the flours together. Add the salt on one side of the bowl and the yeast on the other.
  2. Add the olive oil and the water and stir the dough with a wooden spoon until it forms a shaggy dough.
  3. Lightly oil your work surface with some olive oil and tip out the dough. Knead the dough for about 5-10 minutes until it is smooth and glossy.
  4. Return the dough to a lightly oiled clean bowl and cover it with a tea towel. Leave the dough to rise for 2 hours or until doubled in size. A longer and slower rise makes for a better tasting bread so don’t leave it in too warm a place!
  5. Once the dough has risen for 2 hours, on a lightly floured surface knock it back, pushing the air out with your knuckles.
  6. Fold the dough over on itself a couple times and then using a sharp knife divide the dough into 8 equal sections.
  7. Form each piece of dough into a ball. Put the balls of dough onto a baking tray and place them in a plastic bag. Leave to rise for another hour.
  8. Preheat the oven to 400f/200c. In a large pot, boil the 6 cups of water. Once boiling add the baking soda. It will fizz up!
  9. Using a slotted spoon, lower each roll into the water. Boil the rolls for 1 minutes and then turn them over and boil again for another minute.
  10. Scoop out the dough and place back on the baking tray. Using a sharp knife cut an X shape on top of each roll and sprinkle with coarse sea salt.
  11. Bake the rolls for 20 minutes, turning once or until golden brown and shiny on top.
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Exciting times! I’ve managed to make my first video. Today I’m unboxing a Cleanse box from LifeBox Co. They have lots of boxes to choose from (all GF) but the Cleanse box is the fully vegan one. I found out about LifeBox via Bonnie of Miso Tasty and waited patiently until pay-day to order. I bought the box myself and all opinions are my own!

I’ve taken some photos of the products in the box and I will do my best to link to their relevant social medias. This box was really awesome! I’m looking forward to the next one already.

Scroll down for the video below!

Julie’s Jub – Goji Berry

Golden Milk Elixir

Organic Millet – Tree Harvest

Sesame seeds

Green Superfood – Tangerine Immunity Defence

Squeeze – Wheatgrass Juice

Pip and Nut – Coconut Almond Butter

Gopal’s Power Wraps

Rawr Raw Chocolate – Organic Chocolate with Goji Berries and Vanilla

Big Tree Farms – Coconut Palm Sugar

Aronia Berries

Teapigs – Lemon and Ginger

Rebel Kitchen

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At first these were going to be a granola bar..but things change. I’ve drizzled these with chocolate because I’m a horrible person but if you want to keep it healthier you can leave it off.


  • 1 1/2 cups of dried apricots
  • 1 cup raw unsalted cashews
  • 1/2 cup smooth cashew butter (I used Meridian)
  • 1/4 cup desiccated coconut
  • 2 tbsp coconut oil, slightly warmed
  • 1/3 cup/80g  dark chocolate

  1. In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
  2. Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
  3. Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
  4. Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
  5. Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
  6. Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.
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