Vegetarian food blog featuring delicious and nutritious home cooked recipes, creative baking and luscious chocolate.

Coconut Bliss Balls with Medjool Dates & Raw Cacao

Coconut Bliss Balls

These sumptuous raw chocolate truffles do not have the name bliss balls for nothing. Try one of these and you’ll wonder why you’ve ever bothered with conventional truffles. Well maybe I exaggerate a little, but only just.

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Squash Chilli Chard Feta Pasties – A Vegetarian Take on a Cornish Pasty

Squash Chilli Chard Feta Pasties

This recipe for squash chilli chard feta pasties makes for perfect autumnal comfort food. It’s a vegetarian take on a traditional Cornish pasty filled with colourful seasonal veg and a bit of spice to keep out the chill. The pastry is really easy to prepare and makes them a joy to put together.

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Honey Apple Cardamom Mini Bundt Cakes and a Cornish Cliff Top Walk

Honey Apple Cardamom Mini Bundt Cakes

These delightful little apple cakes are lightly spiced with cardamom and full of autumnal flavour. They’re made with Mediterranean honey, which gives them an aromatic stickiness to the light sponge. If you only make one apple bake this autumn, make it these honey apple cardamom mini bundt cakes.

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Black Forest Gateau – Kick-Back Indulgence

Black Forest Gateau

Why, I’m now wondering, have I never made Black Forest gateau before? It’s a fabulous bake; not only is it very tasty but it’s also naturally gluten-free and relatively simple to make.

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Chinese Walnut Cookies aka Hup Toh Soh

Walnut Cookies

This recipe for Chinese walnut cookies will have you coming back to it again and again. The biscuits are deliciously crisp on the outside & slightly chewy in the middle. They contain buckwheat flour, wholemeal spelt and coconut oil, so they’re a bit healthier than most cookie recipes.

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Rose Syrup and What to Do with It

Rose Syrup. How to make it and what to do with it.

I’m often asked for my rose syrup recipe and although it’s on the blog, it’s hidden in a summer cocktail post, so is hard to find. As it’s such a glorious concoction and summer is the best season to make and use it, time for its very own moment in the spotlight, methinks.

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Raspberry Syllabub with Chardonnay Vanilla Biscuits – Summer in a Glass

Raspberry Syllabub with Chardonnay Vanilla Biscuits

Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but this raspberry syllabub with Chardonnay vanilla biscuits was up there with the best. It was cool and creamy, but warming at the same time with bursts of intense summery tartness and accompanied by crisp vanilla biscuits with fruity tones.  And it was all thanks to Lindeman’s.

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Raw Chocolate Cashew Spread

Raw Chocolate Spread

As some of you may have gathered by now, I’m in thrall to my Froothie high speed blender. It gets used virtually every day and makes a wonderful job of finely blending the most unlikely of ingredients and making them silky smooth. Have a look at my nettle smoothie if you don’t believe me.

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Lemon Coconut Cakes with Freekah Flour

With a bounty of lemons from 3pFruits and some coconut oil and a big bag of Freekah flour from MyProtein, it wasn’t long before I thought some kind of coconutty lemon freekah cakes were in order. Here are a couple of recipes I’ve already posted using my citrus and protein stash – Healthier Brownies with Cashew Nut Butter and Grapefruit and Honey Almond Cake.

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Healthier Brownies with Cashew Nut Butter – We Should Cocoa #54

Well I know it’s very hard to make brownies healthy, but I have done my best to make these brownies with cashew nut butter as healthy as possible whilst still retaining their essential sweet fudgy brownieness. I used coconut oil and cashew nut butter instead of butter and rapadura instead of sugar.  And to top it off, my flour of choice was freekah. Freekah, Rapadura? Read on.

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