Ever since I started this blog many years ago I have been insecure over my baking skills. I am much better at raw desserts. And every time I attempt to
Every year just before Halloween I see the internet explode with a bunch of pumpkin recipes coming from America. I can’t get over how many sweet things make with pumpkin.
The inspiration for this recipe came from a random discovery that walnuts have quite a lot of omega 3. I always knew walnuts contained omega 3 but I didn’t know
I am really into rose flavoured desserts lately. I typically use rose water on my skin because it is said to help with lots of skin-related issues. Rose is also
Every once in a while I want to try to recreate some of the very difficult Romanian desserts that I grew up with. My mum actually does not enjoy being
I liked this cheesecake so much I decided to make a double batch and make it into a cake and a slice. Well, that’s not entirely true, the two different
Paring it with the magnesium from the raw cacao and almonds as well as the b vitamins found in sunflower seeds means that this dessert is wonderful for building healthy neurotransmitters and boost mood (most chocolate does that). The added bonus of fresh raspberries adds extra antioxidants and vitamin c. I particularly love my fresh Aussie raspberries from Perfection Fresh, that I get from my local Aldi down to the road.
When I first made this cake a while ago I never intended to blog it because it is the exact same recipe as my vegan baked vanilla cheesecake but with the addition of blueberries and a little lemon zest. I was so thrilled my first attempt at a baked vegan cheesecake had worked so well that I wanted to try different flavour combinations.
I have recently learned that plums are a very good source of antioxidants. Antioxidants are a powerful tool to help fight off oxidative stress and free radicals. They help boost the immune system and help to fight off viruses, in fact, antioxidants are so great for the immunity they have even been shown to help fight cancer
Its a very plain recipe so I wanted to attempt to give it more flavour by using herbal tea instead of plant milk and add some frosting. The herbal tea I used was a sleep time blend from Asha Twinnings, which was mostly chamomile, but you can use any tea you like.
This cake is one of my most favourite recipes because it's so heavy on the chocolate! I really enjoyed having it in my freezer and munching away at it after the workshop, it was also really handy to have to serve to guests.
In terms of hormone health, this is the perfect dessert! It has some of my most favourite hormone friendly ingredients and is loaded with essential nutrients for hormone health. The chocolate provides the magnesium and iron (provided it is good quality dark chocolate) and the tofu provides beneficial phytoestrogens, extra calcium, and more iron.
I have tried a few vegan brownies over the years and I am most excited about this recipe. Not only does it contain no flour so it is completely gluten-free, texture-wise it is the most legitimate brownie I have made to date. It tastes just like a less sweet version of a traditional brownie
When I first made this cake a while ago I never intended to blog it because it is the exact same recipe as my vegan baked vanilla cheesecake but with the addition of blueberries and a little lemon zest. I was so thrilled my first attempt at a baked vegan cheesecake had worked so well that I wanted to try different flavour combinations.
I have experimented with chia pudding a fair bit over the years and was never quite happy with all the different ways to make chia pudding. Chia pudding is usually eaten for breakfast but most recipes I have seen called for a plant milk base and quite frankly it is just not filling enough or flavourful enough.
I'm not really sure what to say about this tart other than my husband ate 3/4 of the whole thing in one sitting! There was something about this flavour combination that really really worked. I have made a few vegan custard type tarts before but this time I wanted to create a custard recipe that was a little firmer than usual.
I have shared three different ice cream cakes on Instagram before and I never felt the need to blog a recipe for them because they are so easy to make! However every time I share an ice cream cake photo, I inevitably have a few people ask for the recipe, so I thought I would try my first "how-to" type blog post.
When I first made this cake a while ago I never intended to blog it because it is the exact same recipe as my vegan baked vanilla cheesecake but with the addition of blueberries and a little lemon zest. I was so thrilled my first attempt at a baked vegan cheesecake had worked so well that I wanted to try different flavour combinations.
The gist of a millionaire bar is a shortbread cookie base, caramel centre, and chocolate coating. Three of my favourite things in one! I also can't pass up an opportunity to use tahini in any recipe that calls for caramel.
As much as I love pretty much all summer fruits, I have never been a fan of white flesh nectarines. They seem to have a strange perfumed flavour that I
