Vanilla and Rose Porridge.

Porridge is a staple breakfast in many homes across the world, but alas not mine. Don't ask me why, because there is genuinely no proper reason to explain this, but I was at least 22 years old before I ate my first bowl of porridge (that I can remember at least). Safe to say that having now having discovered the wonders of porridge for breakfast, I AM FEELING CHEATED! I want to time travel, go back to the days of 'yo, what in the heck should I eat for breakfast because there are. no. good. BREAKFAST FOODS' and rain down the enlightenment of porridge all over my breakfast-needing soul. Like, we've never talked about this before because it's a deep dark secret from the depths of my past life, but there was a time I hated breakfast. I'd skip it and say mean things about breakfast and let's just say, breakfast and I were not friends, not at all.

I now know why - I had no porridge!

Fast forward to today and my life is a much happier place, mostly because I am now friends with breakfast. The sun shines a little brighter, the birds are chirping, et al, and I am feeling well and proper nourished because I just ate a giant bowl of this very porridge for breakfast and you damn well bet I feel like health and wellness and every ounce of wholesome living that exists on this earth is radiating out of every fibre of my being. This porridge is full of all that quality long-lasting energy courtesy of the oats, is flavoured to perfection with vanilla and rose and is topped off with juicy stewed blueberries and long story short, through this bowl, I have reached peak breakfast goals. It's everything you want to wake up to in the morning and more. Make it for your breakfast now, revolutionise your life and, most importantly, though we may be new friends, I think you're the bomb.com porridge!!!

Ingredients;

1 cup rolled oats
1 cup unsweetened almond milk
1 cup rose tea*
1 tsp vanilla bean paste
1/2 cup blueberries
Dried rose petals (entirely optional and very bougie) and a few squares of dairy free chocolate (I used caramel) to serve

1. Take a medium saucepan on medium heat and add the rolled oats, almond milk, rose tea and vanilla bean paste to it. Stir through well and allow to heat up, stirring consistently till all the liquid is absorbed into the oats and it reaches your desired consistency.
2. While the porridge is cooking, in a small saucepan add in the blueberries plus a tiny splash of water and heat them up - they'll taste divine on the top of your delicious rose flavoured porridge!!!
3. When your porridge is cooked, scoop it out into a bowl, top with the stewed blueberries, add on some dried rose petals for extra pizzaz plus some vegan chocolate for good measure and hot diddly DAMN have you got yourself a WICKED breakfast!!

*You could use any tea you like, but I strongly suggest rose because of the beautiful floral flavour it gives this porridge! Dried rose buds are available in most tea shops and health food stores, simply brew in hot water for a few minutes then add to the porridge mix

Blueberry Cheesecake Popsicles.

We've been having a VERY hot summer in Australia, which is kinda nice to be honest because hot weather is also ice cream/popsicle weather, and lemme tell you - I LOVE ICE CREAM!

A few weeks ago I made my first proper cheesecake - one that has vegan cream cheese as the base ingredient and as it so turns out, that cheesecake was/is/will always be the BOMB.COM because hot damn does it taste good. I must confess however, that until fairly recently, I didn't realise that the crucial ingredient to that magical cheesecake, vegan cream cheese, was a thing. Delightfully, it is most definitely a thing and it's every bit as creamy and delicious as you might imagine. The best news though, is that it's available across Australia in most regular supermarkets. It's super satisfying/great/WOW to see veganism and vegan products become more widely available and not just some random weird diet and lifestyle that people choose to follow. It's even better however, that I myself can now easily obtain such vegan products because it means I get to make things like actual cheesecake and have really yum things in my life!

While inspired by the cheesecake I created a few weeks back these Blueberry Cheesecake Popsicles are also distinctly unique courtesy of the blueberries. Aside from making them a decadent purple colour, the blueberries add a really fun berry flavour to the magical cheesecake mixture and long story short, you end up with some major deliciousness! Sprinkled with some granola, these popsicles have quickly become my summertime go-to dessert and yeah look I guess you probably could say that you need some in your life too!

Ingredients;
225gm vegan cream cheese (I used 'Sheese' Cream Cheese, Tofutti would also work well!)
1 cup raw cashews
1 cup coconut cream
2 tsp vanilla essence
4 tbsp pure maple syrup
1 cup blueberries (fresh or frozen)
1/2 cup coconut yoghurt
1/2 cup granola

1. Take a small bowl and put your cashews in there. Cover them with boiling water and allow to soak for an hour or two. Afterwards, drain them and rinse with cold water.
2. Place the cream cheese, soaked cashews, coconut cream, vanilla, maple syrup and blueberries in a blender. Blend on medium-high speed until you have a completely smooth mixture (no grittiness from the cashews is the key thing to look out for!).
3. Split half the blueberry mixture into a small bowl and add in the coconut yoghurt. Swirl them through gently, not quite fulling mixing them together - they'll look particularly cool if they are two-toned when you pull them out of the moulds.
4. Take some popsicle moulds and scoop some of the plain blueberry mixture in, the some of the mixture with the coconut yoghurt, plus a little granola. Repeat until you've filled up all the moulds.
5. Before putting them in the freezer, sprinkle some granola over the bottoms and put in a popsicle stick.
6. Place in the freezer overnight and the following day, enjoy the fruits of your handiwork!!!

Strawberry and Lemon Muffins.

I'm really into muffins right now. They're fun to bake, they're even more fun to eat and they're also really good (as in like, REALLY LEGIT, hit the spot kinda good) for a mid-morning pick me up!

The story of how these particular muffins came to be goes like this; I had some strawberries sitting in the fridge that needed to be used and I had the weird desire to make something with lemon zest in it. While I briefly entertained the idea of making a cake, I decided that I also wanted to make something I could keep in the freezer for a later day. Enter the muffin. Conveniently single serve sized, freezer friendly and open to endless flavour combinations! Then it occurred to me what a flipping fabulous flavour combination strawberries and lemon zest would make and voila - these muffins were birthed into the culinary world!

I often talk about the dilemma that eggless baking creates for vegans. In baked goods, eggs act as a binding agent, so you can't just take them out and expect things to work perfectly. The good news is that there are a myriad of options available for vegans to replace eggs in baking, the bad news is that they all kind of work a bit differently and you sort of have to pick the right one for whatever it is that you're baking. For these muffins I used a rather unconventional combination of two things to act as a binder - aquafaba and banana. Put together in a sentence like that makes things sound, quite frankly, a bit ew, but trust me, IT WORKS, and it works damn well! The aquafaba, which is the liquid part of canned beans/chickpeas (hear me out!!!), is literally undetectable taste wise and the banana is subtle, so it's truly the strawberries and the lemon zest that take centre stage here!

These muffins are perfect for a mid-morning snack (as tested by your's truly, xoxo) and would make the PERFECT addition to your next afternoon tea with friends (assuming that's a thing we still do/isn't just a grandma thing....). Put one in your lunchbox, eat one as a sneaky pre-breakfast snack - I can guarantee that whichever way you have these muffins, they'll be mighty tasty, super fluffy and basically the best thing ever. (Big call, but nonetheless v true). Happy days!!

Ingredients;

250gm strawberries, cut into quarters
2 tbsp strawberry jam
125gm vegan butter (I use Nuttelex)
1/2 cup castor sugar
2 tsp vanilla bean paste
3 tbsp aquafaba*
1 ripe banana
3 tbsp maple syrup
Rind from 1 lemon
2 cups self raising flour
2 tsp baking powder
1 cup plant milk (I used soy)

1. Preheat a fan-forced oven to 180 degrees Celsius and line a muffin tray with patty pans (aesthetic suggestion - use pink ones! They work SO WELL with the strawberries and we all know that eating with your eyes is a thing okay!).
2. In a small saucepan over low-medium heat, combine the quartered strawberries and the strawberry jam. Stir continuously until the jam starts to become more liquid-like and the strawberries stew a little. This should take approx. 10 minutes. When the strawberries are cooked, remove from the heat and set aside.
3. In a large mixing bowl, combine the vegan butter, sugar, vanilla bean paste and aquafaba using an electric mixer until they're all creamed together and light and fluffy - you'll want to mix them for around 5 minutes to put enough air in the mix to make the aquafaba do it's thing properly (it's baking chemistry, just go with it!).
4. Add in the banana, maple syrup and lemon rind, mixing through well.
5. Add in the flour, baking powder and plant milk, manually folding them through the mix a little first and then mix through with the electric mixer until you have a thick and smooth mixture.
6. Take your lined muffin tray and scoop approx. 1 tbsp muffin mixture into the bottom of each patty pan. Then scoop in a spoonful of your stewed strawberry mixture, gently swirling the strawberries through a little. Add in another tbsp muffin mixture, then another spoonful strawberries on top, again swirling the strawberry mix through a little to create a kind of marbled effect. Repeat till you've used up all your mixture.
7. Place in the oven and bake for approx. 25 minutes or until the tops of the muffins are golden brown. They should be relatively firm to the touch and they'll smell ridiculously good!
8. Allow to cool slightly then serve. I think these are best served warm, so if not eating immediately, I suggest a quick zap in the microwave before eating, purely because warm muffin feels kinda like giving yourself a giant hug, culinary style, and that's really underrated if you ask me!


*aquafaba is the liquid from a can of beans/chickpeas - I know that sounds kinda whacky but trust me, it's a vegan baker's secret ingredient!!!

Cranberry and Pecan Chocolate Truffle Bliss Balls.

This recipe name is, quite frankly, a bit of a mouthful, just like the very thing it is trying to describe. See, it wasn't enough to just call these little balls of yum 'bliss balls' because they're so much more than that. Likewise, I didn't feel it was entirely accurate to call them 'truffles' given they're a fairly loosely interpreted version of what an actual truffle is, so basically that's how we've ended up here with a super long name for what can most simply be put as 'little balls of yum'!

I've never been a fan of the whole 'vegans eating bliss balls because #health' phenomenon that seems to be a thing on Instagram. See, typically I find bliss balls quite boring, devoid of flavour, either too crunchy or just generally quite unappealing. I am however, a HUGE fan of these Cranberry and Pecan Chocolate Truffle Bliss Balls, mostly because I think they take all the good elements of the ubiquitous bliss ball, add in some tasty things (ergo dried cranberries which I truly believe are HIGHLY underrated in the dried fruit world) plus a whole heap of cacao/chocolate and that friends, is a recipe for straight goodness and yum!

Perfect for packing to take with you to work, school or uni, or alternatively also very good enjoyed as a 3pm pick me up from the comfort of your own home, there is literally nothing not to love about these truffle/bliss ball things. They good. You need them in your life, trust me!!

Ingredients;
10 medjool dates, pitted
1/2 cup dried cranberries
3 tbsp raw cacao powder
1 cup raw pecans
1 tsp vanilla bean paste

+ extra chocolate and crushed nuts to coat them with at the end

1. This is VERY simple. Basically put all the above things (minus the extra chocolate and crushed nuts) into a food processor of quality blender (if using a blender, it may require some scraping down the sides/a little extra persistence, but can be done!) and mix until well combined with minimal chunky bits.
2. Roll your mix into bite sized balls, put them on a plate in the fridge to set for an hour or so and voila! If you're feeling extravagant (literally me, always!), melt some dark chocolate, roll the balls in that, sprinkle with some crushed pecans and let set in the fridge!

Store these in an airtight container in the fridge. They should keep for several days (if you can restrain yourself from eating them before testing the theory that is!!!!).

Choc Chip, Banana and Oat Muffins.

It's been a hot second since I've made muffins and to be entirely truthful, I feel like I've seen the light. Like, how GOOD are muffins?! I'm addicted! I'll be making muffins all the time from now on I think - they're so tasty and so wholesome and make the perfect (as in legitimately perfect!) snack! Winner winner, muffins for dinner (but actually....)! In actual fact, I do believe that this is the first actual muffin (not cupcake) recipe I'll have shared here, so I guess this is a big old welcome to the fam muffins! May you continue to be on this site, and more importantly, in my kitchen, in plentiful supply!

These muffins are based on the recipe for The Most Delicious Banana Bread Ever, and like that banana bread, these too can go on the list of most delicious things ever. They're slightly sweeter though, courtesy of the chocolate, and a little more hearty because of the oats. I've been having them as a mid-morning snack for the last few days because let's be honest, chocolate cravings in the vicinity of 10.30/11am in the morning are REAL and also because they're the perfect snack size.

I've been doing a fair bit of baking with banana lately because in the hot Australian summer weather they ripen so quickly and I keep ending up with overripe bananas. This is actually a blessing in disguise though, because very ripe bananas mean baking and baking results in cake and we all love some of that! And, even though I'm not heading back to school or uni anymore (YAAAAAS for adult freedom!!!), these would make the perfect addition to a lunchbox/packed lunch. Happy days!

Ingredients;

1 3/4 cups self raising flour
3 tsp baking powder
1 cup rolled oats
1/3 cup brown sugar
1 chia 'egg' (1 tbsp chia seeds soaked in 3 tbsp water/plant milk for 5 mins)
3 tbsp rice malt syrup
1 tsp vanilla bean paste
3 very ripe bananas
1/3 cup plant milk (I used oat milk)
250gm dairy free chocolate chips

+ handful extra chocolate chips (optional)

1. Preheat a fan-forced oven to 180 degrees Celsius.
2. In a bowl, combine the flour, baking powder and oats.
3. In a small bowl, mix the sugar with the chia egg, rice malt syrup and vanilla until well combined. Add this wet mixture to the bowl with the dry ingredients.
4. In the now empty small bowl, peel the bananas. Use a fork to mash the bananas really well, and then add the banana to the bowl with the other ingredients, along with the plant milk and chocolate chips. Mix everything really well, making sure that the mixture is fully combined.
5. Take a muffin tin and line it with muffin patties. Scoop approx. 2 tbsp of mixture into each patty, making them about 2/3 full.
6. Right before putting them in the oven I like to sprinkle some extra chocolate on the top because there is no such thing as too much chocolate!
7. Bake for 20 minutes, or until they're starting to turn golden brown and are slightly firm to the touch.
8. Allow to cool down, then serve! Store in an airtight container. If not eating right away, I suggest microwaving them for 15 seconds before eating - it doesn't change the taste or anything, so isn't a must do, but lemme tell you there's something very luxurious about a warm muffin for morning tea! Enjoy!!!

Orange and Vanilla Chia Pudding.

The first chia pudding I ever had was one that I got from the supermarket, pre-made and quite honestly, I hated it. I have not even one fifth of a positive word to say about that particular chia pudding. But, moving swiftly onwards, and in keeping with my life philosophy that people and things are often deserving of second chances, I decided that I'd brave trying a chia pudding again, albeit of the homemade variety.

Long story short, it was a second chance very well given because chia puddings are now one of my favourite breakfasts! They're quick and easy to make, can be customised to suit whatever particular flavours take your fancy on any given day and most beautifully, can be made the night before and grabbed when you're in a hurry the following morning! Breakfast prep for the win!!!

So, what makes this particular chia pudding so good? Well, as I learnt the hard way, not all chia puddings are necessarily tasty, which typically has a lot to do with the kind of plant milk you use to make them! The best is longlife coconut milk, which is what I've used here. That's because coconut milk itself has quite a strong flavour and you really need that to make your chia pudding actually taste like something (chia seeds themselves are rather tasteless in my opinion). Add in some vanilla (MY FAV!) and fresh orange juice and you've got a flavour combo that simply cannot be beaten. These flavours perfectly compliment each other for the best summertime breakfast!

I must say, I'm quite glad that I decided to give chia pudding a second chance because this is one incredibly delicious breakfast and definitely a go-to in my house. In actual fact, I have another one in the fridge right now for my breakfast in the morning! It also goes to show that sometimes (almost always!) homemade versions of things are infinitely better!

Ingredients;
(N.B. makes 2 serves)

3 tbsp chia seeds
1 cup coconut milk
1/2 orange, juiced
1 tsp vanilla bean paste

1. This is an exceptionally complex recipe. Basically what you need to do is get a bowl or jar of some kind, put all the ingredients in, mix well, put in the fridge overnight and voila! The following morning simply stir through again and serve topped with some coconut yoghurt, fresh berries, granola - basically whatever takes your fancy! So easy, so tasty and so nutritious! The best kind of food right?!

Double Chocolate Chip Cookies.

I've always been a big fan of cookies. I guess most people with half a sense of taste will probably claim the same, so my love of cookies is hardly unique, but nonetheless it is a real love and deserves acknowledgement. 

There are many kinds of cookie in this world, and quite frankly they're all pretty good. Nonetheless, there is, in my humble opinion, a preeminent kind of cookie, and that's the double chocolate cookie. I mean, a chocolate cookie on it's own is pretty damn fabulous, but a DOUBLE chocolate cookie is straight up double the fabulousness and I am so here for that. Give me all of the chocolate forever and always. 

Vegan cookies are, how shall we say, a delicate affair. Omitting eggs in your baking invariably has a different effect on whatever it is you're baking, but in cookies generally the impact of no egg is a very soft and crumbly cookie. And a soft and crumbly cookie isn't exactly the best. We like a firm cookie, one that is resolutely a cookie and not a cake. So how do we fix this problem you ask? Why, we add MORE CHOCOLATE!!!! Ooooo yes, and hot diddly damn are the results delicious! 

The secret here is using melted chocolate in the mixture. Seems a bit decadent, maybe a bit whacky, but trust me, works a TREAT! When these cookies come out of the oven and cool down, that melted chocolate hardens which makes everything all firm and cookie-y and that's why we're here after all! It's magic - try it, you'll have literally negative regrets, only double chocolate cookies. THE DREAM!

 

Ingredients;

1 1/2 cups plain flour

1 tsp baking powder

3/4 cup brown sugar

1/4 cup cacao powder

100gm vegan butter (I used Nuttelex)

2 tbsp almond milk 

100gm dairy free chocolate, melted

1 tsp vanilla bean paste

1 cup dairy free chocolate chips (I used half dark choc and half vegan caramel choc chips)

1. Preheat a fan forced oven to 180 degrees Celsius.

2. Take a large mixing bowl and the vegan butter, brown sugar and vanilla bean paste to it. Using an electric mixer, beat on high speed until everything is combined and creamy. 

3. Add the melted chocolate to the bowl with your creamed butter and sugar, again mixing with the electric mixer until everything is well combined and smooth.

4. Add the flour, baking powder and cacao powder to the bowl. Using a spatula or spoon, fold the dry ingredients in together with the wet ingredients until well combined. Sometimes clean hands work best at this stage to mix your dough through properly.

5. When everything is combined into a nice dough, add in the chocolate chips, gently using them through the dough.

6. Take a small ball of dough (approx. 1tbsp heaped) and roll into a ball, squash gently and place on a lined baking tray. Repeat till all your dough is used up! Make sure to leave some room around each cookie because they’ll expand a little when baking.

7. Place the tray in the oven and bake your cookies for 12 - 15 minutes. 

8. Remove from the oven and allow to cool for 10 minutes before transferring them to a wire tray to cool fully. If they manage to survive this long, store them in an airtight container in the fridge!