Blueberry jam bars

Blueberry jam crumble bars


2 cups oat flour (grind rolled oats). 

1 cup ground almonds

1 tsp vanilla

1 tsp cinnamon

4 tbsp maple syrup

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.  


Tahini oatmeal bake


2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)

2 cups rolled oats

1 tbsp coconut sugar

2 tbsp maple syrup

1 tbsp coconut butter

1 tbsp cocoa powder

1 tbsp tahini (and more to drizzle)

1¾  cup non-dairy milk

2 tbsp coconut oil (melted)

1/4 tsp sea salt

Pinch of cinnamon


Preheat oven and grease a baking dish with coconut oil.

Prepare flax eggs in a medium-size mixing bowl.

Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and tahini and whisk thoroughly to combine. 

Then add the oats, cocoa and seasoning.

Pour oatmeal into prepared dish and bake for 30 minutes, or until firm in the middle.

Drizzle with tahini and cocoa nibs



Gourmet frittatas

Chickpea Flour Mini Veggie Frittatas


1 cup chopped veggies – I used leftover broccoli

2 tbsp extra virgin olive oil, plus additional oil for brushing muffin tins

2 cups chickpea flour

2.5 cups water

¼ cup nutritional yeast

1 tsp baking powder

1 tsp sea salt

½ tsp black pepper

½ tsp paprika

Slice of vegan cheese of choice (I used homemade feta)


Preheat oven.

Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2.5 cups water.

Brush your muffin tin with olive oil.

Fill to ¾ with chickpea flour mixture then add 1 tbsp vegan cheese + 1 tbsp chopped veggies to each muffin.

Bake for 30 minutes, until a toothpick inserted in center comes out clean.

Remove from oven and allow to cool for 10 minutes (this allows the batter to set) before removing from tin and cooling on a rack.



Almond squares


2 cups almond meal

2 tbsp runny almond butter

½ teaspoon baking soda

1 tsp pure vanilla extract

3 tbsp coconut oil (melted)

1 tbsp maple syrup

1 tbsp water

Pinch of sea salt

Pinch of cinnamon


Preheat the oven.

In a mixing bowl, stir together the almond flour, sea salt, baking soda, and cinnamon.

In a small bowl, stir together the vanilla, oil, maple syrup, almond butter and water. Add the mix to the flour, and stir the dough together.

Place in a pan and adjust the thickness to your liking.

Bake for 10 to 15 minutes.


Avo brownies



1.5 cups oat flour

8 soft dates

½ cup creamy almond butter

½ cup cacao powder

¾ cup plant-based milk (I used coconut)

1 small ripe avocado

1 tbsp melted coconut oil

1 tbsp soda

Handful of chocolate chips

Pinch sea salt


1 cup coconut cream

1 cup dark chocolate chunks

1 tsp vanilla

1 tbsp maple



Grease a brownie pan with coconut oil and preheat your overn.

Blend all ingredients together then incorporate the chocolate chips.

Pour batter and smooth into the prepared brownie pan.

Bake for 15 minutes. Remove from the oven and allow to cool.


Melt chocolate chunks in coconut cream over light heat then add the maple and vanilla.

Pour over the brownies



Cherry-Choco breakfast



3 tbsp oats

2 tbsp chia

2 tbsp hemp

3/4 cup coconut milk

1 tbsp cocoa powder

1 tsp maple syrup

6 chopped cherries


Combine all ingredients and let it set for minimum 30 minutes in the fridge.

Chocolate sauce

3 tbsp melted coconut oil

3 tbsp cocoa powder

2 tbsp maple syrup

1 tsp vanilla

Juice from the cherries


Combine well all ingredients in a bowl & pour over the porridge once it has set.

Pistachio rose cheesecake



1 cup oat flour

1/2 cup pistachio

1/2 cup almonds

1 cup dates soaked in water

1 tsp vanilla

Blend and spread onto cake pan or at the bottom of a serving cup


Option 1 – Vanilla 

1 cup macadamia (soaked in water for few hours)

1/4 cup coconut cream (plus more if needed)

1/4 cup melted coconut oil

4 tbsp agave or maple syrup

2 tbsp rose water

1 tbsp vanilla

Simply blend, pour onto biscuit layer and let it set in the freezer for at least 20 minutes

Option 2 – Chocolate

Add 1 tbsp cocoa powder to the same ingredients as the vanilla filling


1 bar vegan dark chocolate

1/2 cup coconut milk (creamy)

1 tbsp rose water