Cinnamon sugar donuts


1.5 cups oat flour, ½ cup almond flour, ¼ cup coconut sugar, ¾ cup almond milk, 1 tbsp flax, ¼ cup applesauce, 1.5 tsp baking powder, 1 tsp apple cider vinegar

Start by combining dry ingredients then gradually incorporate the wet ones à bake for 15 to 20 minutes

Cinnamon sugar

Remove from the oven & brush the donuts with coconut oil & prepare your cinnamon glaze by combining 2 tbsp coconut sugar with 2 tsp cinnamon àdip each donut in the glaze

Tahini brownies

Chocolate Tahini Brownies
1 cup tahini, 1/3 cup honey, 1/2 cup oat flour, 2 flax eggs or chia eggs (2 tbsp flax or chia + 6 tbsp water which you combine & let to set), 3 tbsp cocoa powder, 1/3 cup chocolate chips, 3 tbsp chopped dates (optional), 1 tbsp vanilla


Start by preparing your chia or flax eggs then combine with the remaining ingredients.

Bake ~20 minutes & drizzle with melted dark chocolate & tahini!

Chocolate cheesecake

Crust: 1 cup oat flour, 1/2 cup almond flour, 3 tbsp coconut oil, 1 tbsp vanilla, 2 tbsp maple, 1 tbsp cocoa —> mix & bake for 10 minutes

Cream: 1 cup fermented cashew cream (blend 1 cup cashew + 1 probiotic pill + 1/2 cup water & leave overnight), 3 tbsp maple syrup, 1 tbsp cocoa powder, 1/4 tsp espresso, 1 tbsp vanilla, 1/2 cup coconut cream, 3 tbsp coconut oil —> blend & pour onto crust. Let it set in the fridge or freezer for 1 hour

Peanut butter curry

2 tbsp olive or coconut oil

1 chopped onion

2 finely diced garlic

1 piece diced ginger or 1 tbsp ginger powder 

1 tbsp ground turmeric

2 tbsp vegan curry paste or 2 tbsp curry powder 

2 ripe tomatoes, peeled

2.5 tbsp chunky peanut butter

1 can of coconut milk – full cream 

½ tsp salt 

juice of half a lime

1 tsp coconut sugar (optional)

1 tsp tamari (optional)

1 large sweet potato, cubed

1 cup butternut squash

1 cup kale or spinach 

fresh coriander, to serve


Heat up the oil in a heavy-bottomed pot.

Add the diced shallots and fry them on a low heat for about 5 minutes.

Add the diced garlic and ginger. Keep on frying and stirring regularly.

Mix the turmeric and the curry and keep on frying them on low heat for about 2 minutes.

Stir in the tomatoes. 

Next, add 1 cup of water.

Mix in the peanut butter and coconut milk.

Season with salt, lime juice and coconut sugar.

Put the cubed sweet potato and squash into the sauce and cover the pot. Allow it to simmer for about 15 minutes then add the kale or spinach and simmer for about 2 minutes until it becomes tender.

Once you serve it add fresh coriander.

Chocolate blueberry crumble


2 cups oat flour (grind rolled oats). 

1 cup ground almonds

1 tsp vanilla

1 tsp cinnamon

4 tbsp maple syrup

1 tbsp cocoa powder

½ melted coconut oil 

Blueberry jam

2 cups fresh blueberries

2 tbsp chia seeds

2 tbsp maple syrup

2 tbsp lemon juice

Pinch of salt


Start by making the chia jam filling: 

·       Add the blueberries to a small saucepan along with the maple syrup, lemon juice and salt.

·       Cook over a low/medium heat while mashing the blueberries.

·       Once the blueberries are mashed, take off the heat and fold in the chia seeds.

·       Leave to cool completely to set.

To make the crust:

·       In a large bowl, mix together the oat flour, ground almonds, cinnamon

·       Pour in the maple syrup and coconut oil and mix to combine.

·       Press 2/3 of the mixture into a pan lined with parchment paper.

·       Chill the crust in the fridge for 15-30 minutes.

·       Spread the set blueberry jam on the 2/3 crust which you kept in the fridge.

·       Crumble the 1/3 remaining crust on top.

· Bake for 15 to 20 minutes in your preheated oven until lightly golden.

Copycat Twix

Crust: ½ cup almond flour, ½ cup coconut flour, 2 tbsp honey, 1/3 cup coconut oil, 1 tsp vanilla à mix then bake for 10 to 15 minutes either in molds or spread in a pan

Caramel: Heat ½ cup almond butter with ¼ cup coconut oil, 1 tbsp vanilla, ¼ cup maple syrup à stir well for about 5 minutes then let it slightly cool before pouring it onto the crust.

Transfer to freezer then either remove from mold or slice as needed if you used a pan.

Dip each bar in melted dark chocolate (chocolate bar heated with 1 tbsp coconut oil) then transfer back to freezer

Sweet potatoes fudge brownies


2/3 cup cooked & mashed sweet potatoes

1/2 cup cashew butter

1/4 cup maple syrup

1/4 cup cocoa powder

1 scoop protein powder

Handful of chocolate chips


Preheat your oven

Mix all ingredients in a bowl

Then spread onto greased pan

Bake for 20 minutes at 350’F

Let it cool then slice it

Chocolate Digestives

Option 1

1.5 cups oat flour
2 tsp vanilla
½ cup coconut oil
¼ cup milk of choice
1 tsp baking powder
Combine and bake for up to 15 minutes.

Option 2

Raw (dehydrated)
2 cups oat flour
½ cup ground cashew
¼ cup coconut sugar
1 tsp psyllium husk (optional)
2 tsp vanilla
½ cup water
3 tbsp coconut oil
Combine and dehydrate for 6 hours at 100’F.

Chocolate glaze
1 cups cashew butter
½ maple
1 teaspoon vanilla
¼ cup cacao powder
½ cup cacao butter, melted
¼ cup water
Pinch salt
Simple blend and glaze the donuts.

Mug cake


2 tbsp oat flour

1 tsp ground almonds/ almond flour

1 tsp coconut flour

1 tbsp cocoa powder

1/4 tsp baking powder

1.5 tbsp almond butter

1 tbsp maple syrup

3 tbsp plant-based milk 

1 tbsp chocolate chips or chopped chocolate


Mix the first 4 ingredients in a bowl, then add the almond butter, milk and maple syrup.

Mix to combine, then fold in the chocolate chips. 

Transfer into a lightly oiled ramekin/mug. 

Microwave on high for 1-1.5 minutes.

Sesame brittles


1/2 cup sesame seeds

1/2 cup maple syrup

1/2 cup coconut sugar


In a medium saucepan, heat the sugar and maple syrup until it turns frothy.

Lower the heat and add the sesame seeds. Stir for about 5 minutes on a low heat until the seeds start to brown.

Spread the mixture out onto the baking sheet and smooth evenly with a spatula.

Once it’s smooth and beginning to dry, cut into squares and then leave to cool.