I posted this recipe a few years ago but I thought it’d be a great one to post again since we are approaching Easter and the tempting smell of hot cross buns are starting to fill the air. If you whip up a batch of these you won’t be tempted by the unhealthy versions and your body will be thanking you for it!
These are really tasty and full of so much natural flavour! While they don’t have the consistency of traditional hot cross buns (they are a bit more dense and have more of a scone or muffin texture), they still taste darn good, so give them a try! These buns taste best on the day they are baked as they go a bit hard the next day. They will keep for a few days though and are delicious warmed up in the toaster with a bit of butter or coconut oil spread on them. Continue reading
This stuff is so delicious, honestly you’ll be addicted once you try it.
If you like things quite sweet you may want to add a bit more honey to the mixture, just give it a taste before you put the mixture into the tin.
250g cashew butter (here is a recipe to make your own)
2 tbsp coconut oil, melted
1 tsp all spice Continue reading
Lemon and tahini, two of my favourite things! Speaking of, my best friend Laura and I have started up a little blog called The LM Edit where we share photos of our favourite things and share a little bit about ourselves, we’d love you to check it out.
Now, back to the recipe.
200g Cashew Butter
Juice of one lemon Continue reading
This is one of my favourite smoothie combinations for an afternoon snack. It has a really nice thick consistency which I love. The turmeric adds a nice unusual flavour as well as added health benefits however, if you’re not a fan of the taste I’d leave the turmeric out. Continue reading
Over the past few months I have been consuming very minimal animal products which has pushed me to get more creative with my meals. This is one of my favourite vegan meals because it’s delicious and It’s a great portable lunch option for work. Just put all the ingredients into a thermos, when you’re ready to eat it add hot water, give it a shake and you’re good to go.
I’ve also added some (non vegan) ingredients below that would go nicely with this recipe. Continue reading
You may have heard of – or even cooked – cauliflower pizza bases, cauliflower rice or cauliflower couscous. The list has just expanded – now you can sink your teeth into these cauliflower pizza pockets! Continue reading
So I’m going to be honest and admit that this recipe was a total fluke, hence the dodgy photo. I went away this weekend with two friends, Meg from The wholesome Athlete and Steph from That Yoga Feeling. I didn’t have much time to make a snack for us, so I chucked the below ingredients into a food processor and hoped for the best. Turns out these ingredients taste damn good together, needless to say the whole slice was gobbled up very quickly. Continue reading
These are quick and easy to make, taste great and are the perfect on the go breakfast for when you don’t have time to make anything. They also make a great lunchbox treat for the kids.
Makes 12 muffins
1 cup apple, grated
1 cup sweet potato, grated
2 tsp cinnamon
1 cup oats
1 cup almond meal
½ cup buckwheat flour or ½ cup almond meal
1 tsp baking soda
2 tbsp lemon juice (this activates the baking soda)
1 tsp vanilla essence
4 eggs, whisked
Sweetener of choice (optional, I found the apple made it sweet enough)
Preheat the oven to 200°C.
Put the sweet potato and apple into a bowl. Using your hands, squeeze as much liquid out of the apple as possible into the bowl. This will make sure the sweetness from the apple will spread evenly through the mixture. Add in the cinnamon, oats, almond meal, buckwheat flour, baking soda, lemon juice, vanilla essence and sweetener (if you are using any) and stir with a wooden spoon until well combined. Gradually stir in the eggs until the mixture is evenly combined.
Place large spoonfuls of the mixture into greased or lined muffin tins until all the mixture is used up. Pop them in the oven for around 25 minutes or until they are golden on top and a fork comes out clean.
Once removed from the oven leave to cool on a cooling rack for about 30 mins then serve or store in the fridge for up to 4 days.
This salad is so simple yet looks so pretty and as an added bonus tastes amazing! It’s the perfect dish to bring along to a dinner party if you want to impress friends but don’t have long to throw something together. If you feel the dressing might be a bit of pomegranate overkill a mixture of apple cider vinegar, tahini, olive oil and lemon would also go nicely with this.
4-5 zucchinis, thinly sliced lengthways (should be about 4-5 slices per zucchini, depending on how thick they are)
3 tbsp coconut oil
Salt and pepper to taste
Seeds from 1 pomegranate (leave 3 tbsp aside for the dressing)
3 big handfuls rocket
¾ cup almonds, crushed (optional)
Sweet Potato Dip
1 large sweet potato, washed
1 tsp olive oil
1 tsp salt
½ cup coconut cream Continue reading