Buckwheat and hazelnut pancakes with a chocolate orange sauce

A “hearty” breakfast this morning! Pun most definitely intended. Buckwheat flour, hazelnut milk, maple syrup and vanilla pancakes. Equal measures of milk and flour with a drizzle of maple syrup and vanilla essence. Blitz in a nutri bullet. I used … Continue reading

No title required… Just photo drooling

Excessive with a giant E! Chocolate chip ice-cream sandwich you devilish little monster. How to: (typing as I lie on the floor in a food coma) 50g dairy free butter 150g coconut sugar 275g plain flour 50g of raw cacao … Continue reading

Rhubarb and vegan custard with sprouted buckwheat rolled in maca topped with goji berries

How I managed to consume this after my monster plate of mac and cheese yesterday I’ll never know but it is simply deeelicious! Just getting around to posting it now so here we go. Rhubarb and vegan custard with sprouted … Continue reading

If you’re being good this week look away now… The temptation will be too much. Chu chu churro….

If you’re trying to be good this week look away now… I said look away.. Don’t do it to yourself… You won’t be able to resist! I was craving something super bold and super sweet. I pottered around the kitchen … Continue reading

Mulberry madness tofu, banana pie with a side of espresso, gooey choc sauce and vanilla ice cream… Bliss!

I arrived back after a busy morning at my “I’m a little vegan” food stall craving a sweet and a coffee. Of all things to crave coffee is neeeeeever one of them but I gave in and created this little plate of deliciousness. Bliss.

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I had a humongous bag of mulberries that a lovely friend gave me, some delicious bananas from organic republic, a leftover piece of tofu and a bit of chocolate sauce and ice cream from the other night. Yum!!!!

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For the base:
I blitzed dried mulberries and coconut oil and flavoured with vanilla essence and agave.

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For the filling:
I blended tofu, agave, some melted chocolate and a banana.

Press the mulberry mix into a lined pan and top with the filling and into the freezer it goes for an hour or so.

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I prettied it up with a few slices of banana and raw cacao and served with a shot of espresso and agave, two scoops of dairy free vanilla ice cream and a squeeze of chocolate sauce (coconut oil and raw choc melted)

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A plate of heaven.

Love

Louise

x

Tipsy vegan fruit and nut cake… and not a pinch of flour or sugar in sight!

There’s something so comforting about a nice slice of fruit cake and a cup of tea but nicer still is a fruit cake that is rich and delicious but doesn’t require flour, sugar or plant milk.Almost sin free wiithout losing out on yumminess.

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How to: Blend a cup of almonds until they are powder like. Combine in a bowl with your favourite fruits, seeds and nuts. I simply used what I had available. Sultanas, cherries, pumpkin seeds and sunflower seeds approx a cup of each but anything and everything works here. Figs, apricots, dates, hazelnuts and so on.

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Add 3 teaspoons of egg replacer mixed with 6 tablespoons of water. 1/4 cup of agave syrup And a splash of gin (optional but gives it a little zing and oh my gin and I are great friends) Bake in the oven at 150c for 45 to 50 min. Remove, cool, cut and eat with your favourite cup of tea.

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The perfect naughty but not so naughty tea cake.

Love

Louise

x

When a fruit explosion meets a scone…. this is what happens…. YUM!

I love a good fruity scone none of that searching for the one raisin in the scone for me! Yes there may be more fruit that scone mix in this but the scone police will let me off when they taste them.

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Here we go:
450g of plain flour
1 and 1/2 teaspoon of baking powder
70g of coconut sugar
3 egg equivalent of egg replacer
100g of olive oil spread
210ml of soy milk

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Mix dry ingredients then chop in butter and make well in the middle for liquid.

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Now for the fun bit! You can add your fruit of choice but I just love adding frozen mixed fruits it gets all gooey and rainbow like. I never measure so just add the quantity you desire. No need to defrost
fruit frozen is fine. Roll out and use cutter for your desired shape/size

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Bake at 270c for 25 min.
Remove to a wire rack and leave to cool.
I topped them with a squeeze of agave and dessicated coconut.

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Now where’s my teapot it’s time to put the feet up and eat.

Love

Louise

x

Delectable cinnamon orange hot chocolate with gooey energy balls….

Delectable orange and cinnamon hot chocolate accompanied by the cutest fig, almond and apricot energy balls.

hot choc

For the hot choc:
Heat a cup and a half soy milk
Add a scoop of raw cacao and a teaspoon of maca from the lovely Iswari Ireland/UK
A tablespoon of coconut sugar
I added two drops of citrus bliss from doTERRA but orange essence or rind will work too.

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hot choc 2

For the energy balls:
Blend a handful of figs, apricots and almonds.
Add a squeeze of agave
Roll into balls and roll in dessicated coconut.

Simple and sinful…

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hot choc 3
Love
Louise

x

Its like drinking gold…. the best fig choc smoothie you’ll ever taste.

Heavens above! Every Friday needs to be celebrated with this over indulgent choc and fig breakfast smoothie. Out of this world. Mmmm…. I had half a tin of coconut milk in the fridge and thought ah its Friday live a little.

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I blended a handful of dried figs a generous spoon of cacao nibs (optional) a squeeze of agave, 2 tablespoons of raw cacao and 2 teaspoons of maca from lovely iswari, a glug of agave, half a tin of coconut milk and 3 glasses of water (as little or as much as you like depending on your desired consistency)

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It’s like drinking gold or some other metaphorical equivalent. This is definitely becoming a regular treat.

fig smooth

Have a wonderful friday! Sending out love and happy vibes for the wkd.

Love
Louise

x

Its an evening for love cakes!

I wont lie to you all… I was a little cranky this evening! nothing to be cranky about just one of those evenings and I have no excuse with the sunshine I know… so I came home and said Louise cop on now whip out your heart templates, make some loves cakes and cheer up ha ha ha. So here are this evenings experimental creations. Bottom layer: blended cashews, dates and a scoop of peanut butter. Next layer: puffed rice cereal. Following layer: blended aduki beans (trust me it works) raw cacao powder, cacao nibs, rice syrup and the top is sprinkled with dessicated coconut.
Pop in the fridge for an hour so and remove from moulds. They don’t just look pretty they are simply scrumptious mmm.
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snow