Baked Apple & Cinnamon Oats

I can’t believe I’ve only just discovered baked oats! It’s basically like eating a pudding for breakfast! You can mix and match the fruit, plant based milk and any other ingredients to keep things exciting!

Ingredients (serves 3):

  • 80g jumbo rolled oats
  • 2 tsp ground cinnamon
  • 1 apple, cut into small chunks
  • Handful of raisins
  • 3 squares of dark chocolate (I use 85%), cut into tiny chunks
  • 50g omega seed mix (or any seeds you prefer)
  • 100ml coconut milk

To Serve:

  • Soya Yoghurt
  • Almond Butter


  1. Pre-heat the oven to 180 degrees (fan)
  2. Place the oats in an oven proof dish and cover with water (so the oats are just covered)
  3. Whilst the oats are soaking, cut the apple, chocolate and prepare the remaining ingredients
  4. Place all the remaining ingredients into the dish, combine well and place in the centre of the oven for 20 minutes
  5. Serve with yoghurt and almond butter. Enjoy!

Carrot Cake

Who doesn’t love carrot cake? This recipe includes 3 carrots so it must be healthy right?

It is a one bowl recipe and is so delicious, you’ll be coming back for seconds!

Ingredients (makes 12 squares):

  • 300g plain flour
  • 200g brown sugar
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp Chinese mixed spices (optional)
  • 150ml oil (I used sunflower)
  • 250ml oat milk (or any milk alternative)
  • 80g apple sauce
  • 1tsp apple cider vinegar
  • 1tsp vanilla extract
  • 3 medium carrots, peeled and grated
  • 100g sultanas or raisins


  • 1/2 tin of coconut cream (cooled in the fridge for 24 hours or frozen for a few hours)
  • 3 tbsp icing sugar
  • 100g chopped walnuts


  1. Pre-heat the oven to 180 degrees (fan)
  2. Line a deep medium rectangle tin with baking paper
  3. In a large bowl, combine all the dry ingredients
  4. Add the remaining ingredients and combine well using a wooden spoon- do not use a hand mixer as it will break the carrot peel
  5. Pour the batter into the tin and place in the middle of the oven for 50 minutes or until golden brown and a skewer comes out clean in the middle
  6. Let the cake cool for at least 2-3 hours before icing

To make the icing:

1. In a medium bowl, add the coconut cream and use a hand mixer so that the coconut cream fluffs up

2. Gradually add the icing sugar, adding a tbsp at a time

3. Once the cream is nice and fluffy, spread evenly over the cooled carrot cake. Then sprinkle the chopped walnuts and cut the cake into 12 even squares. Enjoy!


Biscoff Cupcakes

Discovering that the Lotus Biscoff spread and biscuits were vegan was dangerous as I cannot stop dipping the biscuits into the spread and going into a sugar coma. But you only live once and I thought why not go to the next step and make Biscoff Cupcakes?


Vanilla Cupcakes (makes 8):

  • 150g Plain Flour
  • 150ml Cashew Milk (or any other plant-based milk)
  • 50ml Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Vanilla Extract
  • 2 tbsp Maple Syrup


  • 3 tbsp Biscoff Smooth Spread
  • 1 tbsp Icing Sugar
  • 8 Biscoff Biscuits (to decorate)


  1. Pre-heat the oven to 180 degrees (fan)
  2. Place all of the ingredients for the Vanilla Cupcakes into a medium bowl and use an electric hand mixer to combine
  3. Line a cupcake tin with 8 cases and fill each case with a heaped tablespoon of mixture
  4. Place in the middle of the oven for 16-18 minutes, or until golden brown and a knife comes out clean when you pierce the cake
  5. Leave to cool for at least an hour
  6. Once cooled, make the icing by placing the Biscoff Spread and Icing Sugar in a small bowl and combine well
  7. Place one heaped teaspoon of the Icing mixture onto each cake and spread around the cake with a knife. Repeat until all the cakes are iced
  8. Then top each cake with one Biscoff Biscuit. Enjoy!


Apricot & Coconut Oat Bars

There is nothing worse than being a bit peckish in the afternoon. These bars are a delicious treat that will keep you going until dinner!

Ingredients (makes 16):

  • 150g Jumbo Rolled Oats
  • 25g Desiccated Coconut
  • 50g dried Apricot, cut into little chunks
  • 50g Mixed Seeds
  • 1/2 tsp Cinnamon
  • 6 tbsp hard Coconut Oil, melted
  • 5 tbsp Maple Syrup


  1. Pre-heat the oven to 180 degrees (fan)
  2. In a large bowl, combine all of the ingredients
  3. Line a medium square tin with some baking paper
  4. Add the mixture to the tin, spread evenly and push down with a spoon
  5. Place in the middle of the oven for 15 minutes, or until golden brown
  6. Once cooked, allow to completely cool before cutting into squares. Enjoy!

Chocolate Pancakes

These pancakes are the ultimate chocolatey treat! The chocolate comes from Cacao which has so many good health benefits, so feel no guilt!

Ingredients (makes 4 pancakes):

  • 90g Plain Flour (white or brown)
  • 10g Cacoa
  • 2 tsp Baking Powder
  • 1 tsp Milled Chia Seeds
  • 1 tbsp Maple Syrup
  • 100ml Oat Milk (or any milk alternative)
  • 1 tsp melted Coconut Oil (extra for the pan)


  1. Combine all of the dry ingredients in a medium bowl
  2. Add the remaining ingredients and combine well so a thick batter is formed
  3. On a medium heat in a small frying pan, heat up 1/4 tsp of Coconut Oil for each pancake
  4. Pour a heaped tbsp of the batter into the pan. Once the middle of the pancake begins to bubble, the pancake should be ready to flip
  5. Repeat this until all of the batter has been used
  6. Then put your stack of pancakes into the microwave for 30 seconds to ensure they are thoroughly cooked in the middle
  7. Top with Coconut Yoghurt, Granola, Cacao Nibs and Coconut. Enjoy!

Peanut Butter Chocolate Tart

I seem to accidentally incorporate Peanut Butter into every meal I can, so it is obvious that it found its way into my Chocolate Tart! If unlike me you are not a Peanut addict, you can replace the Peanut Butter for Orange or Mint extract, or be original and have it plain! Whatever way, Chocolate Tart will always be delicious!


  • 1 sheet pre-rolled Shortcrust Pastry (Jus-Rol and Lidl own are vegan!)
  • 1 tin full fat Coconut Milk
  • 200g vegan Dark Chocolate
  • 2 tbsp smooth Peanut Butter
  • Handful of Salted Peanuts


  1. Pre-heat the oven according to packet instructions and line a tart dish with the Pastry
  2. Prick several times with a fork all over the Pastry and place in the oven for 15 minutes, or until golden brown
  3. Once the Pastry is cooked, allow to fully cool
  4. Once the Pastry is fully cooled, evenly spread a thin layer of the Peanut Butter on the base
  5. Then make the filling by brining the Coconut Milk to the boil in a small saucepan. Once it is bubbling, add broken up pieces of the Chocolate and continuously stir for 5 minutes until the chocolate is fully melted and is a thick, creamy consistency
  6. Pour the mixture into the tart filling, it should nearly fill entirely up to the sides
  7. Place in the fridge for 10 minutes and then sprinkle the Peanuts over the top
  8. Place back into the fridge for 2 hours so that it fully sets. Enjoy!

Chocolate, Peanut Butter & Quinoa Squares

Anyone who knows me, knows Peanut Butter is my favourite thing ever. Combined with Chocolate makes it more indulgent and mixed with puffed Quinoa gives it a great crunch.

Ingredients (makes 16 squares):

For the base:

  • 75g puffed Quinoa
  • 1 tbsp smooth Peanut Butter (if it is a stiff Peanut Butter, melt in the microwave for 30 seconds)
  • 2 tbsp Maple Syrup
  • 1 tbsp Agave Syrup
  • 2 tsp hard Coconut Oil (melted)

Middle layer:

  • 3 heaped tbsp smooth Peanut Butter (again, if it is a stiff Peanut Butter, melt in the microwave for 1 minute)

Chocolate top:

  • 200g vegan Dark Chocolate


  1. In a medium bowl, mix together the Quinoa, Peanut Butter, Maple & Agave Syrup and Coconut oil
  2. Combine well until the Quinoa sticks well together
  3. Line a medium sized square tin with baking paper. Empty the Quinoa mixture into the tin and flatten with the back of a spoon until it reaches the edge of the tin and is level
  4. Place in the fridge for 10 minutes
  5. Then add the Peanut Butter and spread evenly
  6. Place in the fridge for 1-2 hours
  7. Once the Peanut Butter layer has set in the fridge, melt the Chocolate and pour on top of the Peanut Butter layer
  8. Make sure the Chocolate is evenly spread by lifting the tin and moving from side to side. Then use a knife to get the chocolate to the edges
  9. Let the Chocolate layer set in the fridge for 30 minutes
  10. Cut into squares and enjoy!

(The squares will need to be stored in the fridge)


Chocolate Orange Energy Bars

Chocolate and Orange are my favourite sweet combination. I always get peckish between breakfast and lunch and these fudgy, chocolatey bars will give you the boost that you need.


  • 380g Dates (I used a combination of regular dates and Medjool dates)
  • 100g Pecans (or whichever nut/s you prefer)
  • 4tbsp Cacoa powder
  • 2tbsp ground Chia seeds
  • 3tsp orange flavouring


  1. Chop the Dates into quarters and remove any pips
  2. In a food processor, add a 1/4 of each of the ingredients so that layers will form. Repeat until all the ingredients are in the processor (so that the ingredients will become well combined while processing)
  3. Process all the ingredients in the processor for 1-2 minutes, or until the ingredients are well combined and in one solid dough-like texture
  4. Line a medium baking or glass tray with baking paper
  5. Place the mixture in the tray and push flat to the sides
  6. Place into the fridge for one hour. Then slice into rectangular shapes and enjoy!

(To store: Fridge in a sealed container)

Banana Bread

I was lucky enough to travel the East Coast of Australia at the end of 2017 and no matter where I went, I was never far away from some Banana Bread! One of the first things that I did when I came back was bake this plant-based version:

Ingredients (serves 6)

  • 200g plain Flour (white/wholemeal or any other type of flour will work)
  • 75g Brown Sugar
  • 2tsp Baking Powder
  • 1tsp Bicarbonate of Soda
  • 1tsp Cinnamon
  • 1tsp Nutmeg
  • 1/2tsp Ginger
  • 2tbsp Agave Syrup (Maple syrup will also be fine)
  • 3 mashed Bananas (the browner the better)
  • 200ml Almond Milk (or any other nut milk)
  • 4tbsp melted Coconut Oil
  • Nuts and Seeds to sprinkle on top (optional)


  1. Pre-heat your oven to 180 degrees (fan)
  2. Line a medium sized loaf tin with baking paper
  3. In medium bowl combine the Sugar, Agave, mashed Bananas, Almond Milk, Coconut Oil and combine with an electric hand mixer
  4. Add the rest of the ingredients and mix for 2-3 minutes until well combined
  5. Pour the mixture into your loaf tin and sprinkle with seeds and nuts (I used an Omega Seed mix, Almonds and Cocoa Nibs)
  6. Place in the centre of the oven for 20 minutes, or until the top has browned
  7. Once the top has browned, cover the loaf with tin foil (so that the top does not burn) and place back in the oven for 40 minutes, or until a knife comes out clean when pressed into the loaf
  8. Allow to cool before removing from the tin. Once cooled, can serve with either Peanut Butter, Compote, Coconut Yoghurt or plain 🙂



Blueberry Pancakes (new and improved)

I have been craving pancakes for weeks now and have finally got round to making an alternative recipe to try and make them a bit healthier by only including natural sugars. They are great way to start your day and also make a great afternoon treat if you are feeling peckish!

Ingredients (makes 3-4 pancakes):

  • 100g White Flour
  • 2 tsp Baking Powder
  • 100ml Almond Milk
  • 1 tbsp Olive Oil
  • 1 tbsp Agave
  • Handful of Blueberries
  • 1 tsp Coconut Oil

To serve:

  • 1 tbsp Peanut Butter
  • 1 tbsp Maple Syrup
  • Chopped Banana
  • Handful of Blueberries


  1. Combine all the ingredients (except the blueberries) into a medium bowl and combine until a smooth batter is formed
  2. Add the blueberries and stir through gently with a spoon
  3. Heat up 1/4 tsp of Coconut oil in a small frying pan and once the oil is bubbling add 2 tbsp of pancake batter
  4. Once the edge of the pancake is browning and the middle of the pancake is bubbling, the pancake is ready to flip
  5. Repeat this until all the batter is gone, you will need to heat up a 1/4 tsp of Coconut Oil for each pancake
  6. Once all of your pancakes are cooked, place them together in the microwave for 1 minute, to ensure they are cooked thoroughly in the middle
  7. Then stack your pancakes, top with Peanut Butter, Banana, Blueberries, Maple Syrup and enjoy!