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.
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.
This slice is so sweet and indulgent, one bite will make you feel as though you just ate an entire year’s worth of dessert. It’s made with a rich brownie base, a chewy cherry and coconut filling and a creamy chocolate ganache. It’s gluten free, and the brownie recipe can also be used to make regular brownies (just throw in some walnuts!). It’s addictive, so eat at your own risk.
Matcha is one of those ingredients that suddenly seems to be appearing in everything, and frankly, thrown into a cup of boiling water is not my idea of a sophisticated way to enjoy it. This recipe combines zesty lime, creamy cashews and hint of matcha tea blend to create a super healthy, light and tasty slice. It stores in the freezer so you can eat some now and save the rest for your hipster friends who are visiting next month. Matcha later!
I made this cake for a beautiful vegan wedding, which I’m told, despite some bad weather, was a fantastic soiree! The bride and groom requested a carrot cake, so I made my special recipe which is packed with raisins, coconut and walnuts, and topped it with a lovely cream cheese icing. If you can’t get your hands on vegan cream cheese, a simple buttercream will also work just as well. This recipe also makes delicious cupcakes and freezes well! Decorate as creatively as you like 🙂
I always have rice paper in my cupboard, for those days when I’m too lazy to properly cook, but hungry enough to demand more than tinned baked beans. This recipe won’t quite make your dinner menu, but makes a killer dessert that is fresh, reasonably healthy and that tastes great. Experiment with your own fillings or make in advance for your next dinner party!
Summer has been brutal in Sydney this year, so I’ve been spending most of my time under cold running water, with a fan in my face, eating ice-blocks. These ones are lower in sugar than many store bought varieties, and require only as much energy as a hot, grumpy and dehydrated person can afford to expel. Change up the fruit and create your own twist!