Baked Brownie Porridge Bars



  • 2 cups of oats
  • 1/2 cup cocoa powder
  • 1/2 cup ground almonds
  • 1/3 cup almond butter
  • 2 medium mashed bananas
  • 3/4 cup plant milk of choice
  • 1/4 cup maple syrup
  • 2 tbsp melted butter (coconut oil if vegan)
  • 2 tsp vanilla paste (or extract)


1 Preheat the oven to 180 degrees Celsius and line a 8×8 baking tin with baking paper.
2 Mix all the wet ingredients in a bowl then stir in the ground almonds, oats & cocoa powder.
3 Transfer the mix into the prepared tin and bake for 30 mins.
4 Allow to cool in the tin for at least 15 mins before removing. Slice and enjoy hot or cold!

Zucchini Brownies


  • 2 cups zucchini / courgette, grated (loosely packed)
  • 1 egg
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup cacao powder
  • 1 1/2 tsp baking powder
  • 1 cup spelt flour



1 Preheat the oven to 180 degrees Celsius and line 8 x 8 baking dish with baking paper.
2 In a bowl, mix the egg, oil, maple syrup and vanilla extract and stir until combined. Add the cacao and baking powder.
3 Give the zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined.
4 Transfer mix into prepared baking dish and level out. Bake for 25-30 minutes or until the centre is barely jiggly.
5 Do not over bake as brownies will have more of a cake consistency. A knife should come out somewhat not clean. If centre is too jiggly bake a bit more.
6 Once cooked, remove from oven and allow to cool. Slice up and ENJOY.

White Choc Matcha Balls

Ingredients (makes approx 10 balls)

  • 1/2 cup desiccated coconut
  • 1/2 cup ground almonds
  • 1/4 cup coconut flour
  • 1 scoop vanilla protein powder
  • 1 tbsp matcha powder
  • 2 tbsp coconut oil melted
  • 2-3 tbsp pure maple syrup
  • 2 tbsp almond milk
  • 100g white choc



1 Add all dry ingredients to a bowl and mix. Mix in the wet ingredients (you can use your hands) until well combined.
2 Roll into individual balls. Lay them on a baking sheet on a tray and melt the white chocolate.
3 Cover the balls and leave to set on the baking paper in the fridge for 1 hour. ENJOY

Soft & Chewy Ginger Choc Cookies

To make

  • 1 small mashed banana
  • 2 eggs
  • 1 tbsp melted coconut oil
  • 1 cup oats
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 cup ground almonds + 1 tbsp
  • 1 tsp vanilla essence
  • 2 tbsp maple syrup
  • 50g of dark chocolate broken up into chunks



1 Preheat the oven to 180 degree Celsius and line a baking tray with baking paper.
2 Mix the eggs in a bowl with the banana, coconut oil, maple syrup and vanilla.
3 Add all the dry ingredients until you achieve a dough like consistency. Fold in the chocolate.
5TL49zAw Yield into 8 cookies and place on the baking paper. Bake for 10-12 mins and enjoy!

Matcha Overnight Oats


  • 50g oats
  • 250ml milk of choice (I used Soya)
  • 1 tsp matcha powder
  • 1 tsp maple syrup
  • 1 tsp desiccated coconut
  • A handful of raspberries (I used frozen)
  • 1 tbsp almond butter






1 Place the oats in a breakfast bowl and mix with the matcha powder. Pour in the milk and gently stir in the maple syrup.
2 Top with raspberries and coconut, then cover with cling film and leave in the fridge overnight.
3 When ready to eat, drizzle the almond butter on top and enjoy!

Sweet Omelette



  • 2 eggs, whisked
  • 1 tbsp nut butter
  • Handful of frozen or fresh blueberries



1 Heat olive oil over a medium – high heat and pour in the eggs.
2 Once cooked, remove from heat and add nut butter and blueberries- fold over the omelette and enjoy.

Sweet Potato Omelette


Ingredients (serves 1)

  • 1 small sweet potato (cut into cubes and roasted)
  • 1 small onion, finely chopped
  • 2 eggs
  • A handful of spinach
  • Olive oil1/2 tsp chilli flakes



1 Heat the olive oil in a pan over a medium heat and add the onions. Whisk 2 eggs together.
2 Once the onions start to brown, pour the egg mixture into the pan.
3 Allow to cook for a few minutes, moving the pan so the egg covers the surface.
4 Add the sweet potato cubes and spinach on top and cook until the middle is no longer runny. Sprinkle with chilli flakes and enjoy!

Salted Caramel Mocha Balls



  • 3/4 cup ground almonds
  • 1 tbsp coconut oil (melted)
  • 1/4 cup Califa salted caramel cold brew coffee
  • 1/4 cup oats
  • 1 tbsp almond butter
  • 60g 70% dark chocolate
  • 20g white chocolate39KLKwtg


1 In a bowl, combine the oats and ground almonds. Add the coconut oil, almond butter (make sure it is runny) and salted caramel cold brew coffee.
2 You can use a spoon or your hands to combine the ingredients together so you achieve a good mix to yield approx 8 balls.
3 Place the yielded balls on baking paper on a baking tray and leave to chill in the fridge. 4 Melt the dark chocolate, and cover the balls, then place back in the fridge to chill.
5 Melt the white chocolate and drizzle it across each of the balls (once the dark chocolate has set) then place them back in the fridge to chill.
6 ENJOY! (will last in the fridge for 5 days – if you don’t eat them all instantly!)


Almond & Coffee Bread with Vegan Cream Cheese Frosting


  • 1 cup spelt flour
  • 1/4 cup maple syrup
  • 1 egg or flax seed egg if vegan
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 cup plant milk
  • 1/4 cup brewed coffee (or instant coffee mixed with hot water)
  • 3/4 cup ground almonds
  • A generous handful chopped almonds
  • (For the icing I mixed a pot of @nushfoods vegan cream cheese with maple syrup)



1 Preheat the oven to 180 degrees Celsius and line a 1lb bread loaf with baking paper or coconut oil.
2 Mix all the wet ingredients in a bowl until well combined then add the dry ingredients and mix well.
3 Stir in the chopped almonds and transfer the mixture into the prepared bread tin.
4 Bake for 40 mins until knife comes out clean. ENJOY!