Coconut macaroons are always so easy to make, and usually only require ingredients already sitting in your pantry. My vegan Easy Lite Coconut Macaroons use aquafaba instead of egg whites and rice malt syrup instead of sugar, to make them a lighter, slightly less guilty treat. Dip them in your favourite vegan chocolate and serve with tea!
Rhubarb is the kind of ingredient that often appears in muffin, tart and porridge recipes, and always adds a lovely flavour and a bad-arse splash of pink. Today I decided to combine rhubarb with some zesty and sour lime to make these cakes, and top them off with a hazelnut crumble. If you’re feeling daring you can play around with the flavours, just be sure to keep the ratios the same. This recipe does contain sugar, so eat this hearty treat in moderation, if you can control yourself after taking a bite.
No frying or resting required, these doughnuts are basically like mini sugar bombs with fabulously exciting icing. They are really quick to make and can be made gluten free, or with any number of different flavourings, extracts and toppings. Intergalactic snacking at its finest!
Baking a dessert is good, eating a dessert is better, but not having to bake AND being able to eat dessert, is definitely the best. My No-bake Mixed Berry Chocolate Slice is really easy to make and combines a chewy chocolate base with a creamy and light berry layer. It stores in the freezer and is made with a bunch of healthy, wholesome ingredients. And if you close your eyes and really focus, it’ll almost taste like a McDonald’s birthday cake, just healthier, more ethical, and handled by far fewer children.
When I’m sick, all I really want to do is eat toast with peanut butter and wash it down with some chocolate milk. When I’m done feeling sorry for myself, I decide that I should probably have something that will actually help me get better. My Chicken Flavoured Noodle Soup is warming and wholesome and the perfect companion for a sick vegan, but it also makes a delicious healthy dinner. You can experiment with your own spices and vegetables, just make sure to use a killer vegan chicken stock.
Although known as a classic Australian dessert, when you break it down, lamingtons are really just mini cakes dipped in icing and coconut. And yet, somehow they are so tasty life giving they completely live up to their reputation. This recipe is a twist on the classic lamington flavours, instead using a red velvet sponge and about 50kg of red food dye. You can use the sponge recipe to create a regular red velvet cake with vegan cream cheese icing, or even add a delicious coconut cream layer to this one. To make it gluten free just switch out the regular flour for one of your choice.
The words ‘raw’ and ‘cake’ don’t naturally sound that great together, but I can assure you that this cake is both packed with superfoods, AND worthy of any after dinner dessert binge. Made with a crunchy chocolate base, a smooth, creamy filling, a rich caramel and a sweet chocolate glaze, this cake is a fabulous alternative to sugary, processed snacks, and stores in the freezer for months!
I love making open tarts, mostly because they require so little effort and taste delicious. Seriously, even if you’re a lazy cook, this dish is so easy to make your friends will shower you with compliments you almost don’t deserve (suckers!). This recipe makes a light, healthy and crunchy tart, and works well for lunch or dinner. As with most of my recipes, feel free to experiment with different fillings, herb combinations and garnishes.