Apple Peanut Butter Buns

Click on the video below for this super easy recipe.


Vegan, gluten free, refined sugar free caramel squares

Click on the video below for this super easy recipe.


Polenta, pistachio, orange, olive oil & honey cake





200 g fine polenta

200 g pistachio nuts, shelled. Ground or chopped finely

Zest and juice of 1 orange

4 eggs

175 ml honey

200 ml olive oil

For the glaze

Juice of 1 orange roughly 50ml

50 ml honey

Handful pistachio nuts, to decorate



Preheat oven to 180C.Grease a 20cm cake tin with a little olive oil and line the base with baking paper. Grease the top of the baking paper with a little olive oil too.

Mix the polenta with the  ground/chopped pistachios and orange zest in a large bowl.

Whisk together the eggs, honey, olive oil and the orange juice in a large bowl or jug.

Pour the wet ingredients into the dry ingredients and stir together until thoroughly combined.

Pour the batter into the tin and bake in the oven for 25-40 minutes, until the top is light gold and a skewer comes out clean.

Just before the cake is ready to come out, mix 50ml orange juice 50ml honey and pour over the hot cake whilst still in the tin – leave for at least 10 minutes before removing the cake from the tin.


Decorate with remaining pistachios.

Lentil flour crackers





1 cup Lentil flour
2 tbsp chia seeds
1 tsp himalayan pink salt
2 tbsp Mix of spices you like (nutritional yeast, thyme, curry powder, onion flakes, dried garlic, cinnamon, cacao powder)
2 tbsp oil (Extra virgin olive, coconut)
1/4 cup water




Preheat the oven to 175 C.

Put all dry ingredients in a bowl and stir to combine. 

Add the oil and water and mix until a dough forms.(use your hands to knead for a minute or 2)

Roll out between 2 sheets of baking parchment to about 3mm thick. Take off the top layer of the baking parchment and score into squares with a knife or pizza cutter.

Bake in the oven for 15-20 minutes. Cool down completely before taking apart.

Store in an airtight container for up to 5 days.

Buckwheat and walnut banana bread





320g buckwheat flour

2 tsp baking powder

1 tsp baking soda

1 tsp mixed spice

1/4 tsp Himalayan pink salt

3 ripe bananas (about 300g), 

120ml (1/2 cup) water

4 tbsp unsweetened apple sauce

3 tbsp set honey

1 tsp vanilla extract

60g raisins

60g walnuts




Preheat the oven to 180.C. Mix the buckwheat flour, baking powder, baking soda, mixed spice and salt together in a large bowl.


In a separate bowl, add the water, bananas, apple sauce and honey and give a quick blits with a stick blender. Add to the flour mix. Mix in the raisins, walnuts and stir to combine. It will be a little bit thicker than pancake batter.


Transfer the mix to a 750g cake tin lined with baking parchment. Bake for 40 minutes, until the cake is firm, browned and a skewer comes out clean. Leave to cool, slice and serve.

Protein chocolate cups





2 scoops vegan chocolate protein powder (NuZest is my favourite)

50 g cacao butter

1,5 tbsp coconut oil

1 tbsp coconut sugar

1/2 cup puffed buckwheat or quinoa

Freeze dried raspberries, to decorate


Melt the cacao butter with the coconut oil Bain Marie. (in a glass bowl on a pan with boiling water)

Mix in the protein powder, a pinch of salt and coconut sugar. Stir until everything is combined and the coconut sugar has dissolved. This might take a while.

Pour the mixture into little cake cups (use firm ones) up to about halfway.

Fill the rest of the cups with the puffed buckwheat and gently press down to divide. Press in a raspberry to decorate.

Let set in the fridge for 1,5 hour before eating.

Store in the fridge in an airtight container. 

Fig and walnut cake





200g unsalted butter

200g coconut blossom sugar

3 large free-range eggs

180g ground almonds

100g buckwheat flour

½ tsp salt

1 tsp ground cinnamon

100g peeled walnuts, halved

100g Greek yoghurt

8 figs


Heat the oven to 200C/400F/gas mark 6. Line the bottom and of a 24cm loose-based cake tin with baking parchment. Mix the butter and sugar with an electric mixer until pale, then add the eggs, one at a time. Once all the egg is in, mix together the almonds, buckwheat flour, salt and cinnamon, and fold into the batter. Mix until the batter is smooth, then fold in the walnuts and yogurt.

Pour the batter into the tin and level with a palette knife or a spoon. Cut each fig vertically into halves, and press a little into the batter, cut side up. Bake for 15 minutes, then reduce the temperature to 170C/340F/gas mark 3 and continue baking until it sets - about 40-45 minutes longer, until a skewer comes out clean. Cool down completely before removing from the tin.


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