Savoury French Toast


Bacon and eggs is a classic brunch food and french toast is fantastic comfort food for a lazy day off. Wearing comfy clothes and watching T.V or soaking up the sunshine with someone special.

Being dairy free doesn’t mean you have to miss out on such a delicious combination. A little avocado give lusciousness and fried food is always a win.

I usually make savoury french toast because if I want a sweet breakfast, pancakes are my go-to vice. Most people would shy away from making french toast dairy free (apparently cheese is a necessity) I disagree. This recipe will not disappoint. Even cheese lovers will love this recipe.


2 pieces of bread (I used sourdough)

2 large rashes of Bacon

1 large egg + 1 egg white

1 tablespoon mashed avocado (with lemon and salt)

1 tablespoon coconut milk

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

pinch of salt

Tomato slices (optional)

1 tablespoon tomato or BBQ sauce


  1. Mix together egg white, salt, spices and coconut milk on a deep plate.
  2. Mash the avocado with salt and lemon.
  3. Fry the bacon, set aside.
  4. Fry the egg, set aside.
  5. Soak both sides of the bread in the egg mixture.
  6. Place both pieces of bread in a pan and fry until golden brown on one side. Flip the bread over and spread on the sauce and avocado. Place the tomato slices, fried egg and bacon on the fried side of one piece of bread. Place the fried side of the other piece on top to complete the sandwich. Press down on top and make sure both sides of the sandwich are fried.

Happy Baking!





Orange Carob Whoopie Pies


Carob and orange are a match I just can’t pass up. Especially when they look so cute.

If you want to add a little something to your cookies that isn’t more chocolate, orange rind will enliven your senses and captivate your taste buds. You and your family will be hooked on these little delights. Thankfully this recipe makes a whopping big pile.

They will satisfy your cravings for chocolate and cream without the dairy. Who could say no?  Plus you won’t have to feel guilty about eating a few, because they are healthier than most store bought cookies.

I used carob powder in these cookies rather than cocoa powder because the carob powder allows the orange ring to shine through. If you only have cocoa powder in your cupboard it will give more of a chocolatey taste and you might have to add a little more orange rind.




1/2 cup coconut oil

1/3 cup sugar

4 tablespoons maple syrup

2 eggs

2 teaspoons vanilla essence

1 1/3 cup self-raising flour

1 cup almond meal

1 tablespoon orange rind

4 tablespoons carob powder (2 tablespoons cocoa powder)

2 tablespoons almond milk


2/3 cup very thick coconut cream.

1 teaspoon orange rind.

1/4 cup icing sugar

1 drop red and 2 drops of yellow food coloring (optional)


  1. Preheat oven to 180 degrees Celsius.
  2. Beat together coconut oil and sugar until well combined.
  3. Add in maple syrup and vanilla essence.
  4. Beat in eggs one at a time.
  5. Mix together flour, carob powder and almond meal in a medium bowl and slowly add into the egg mixture.
  6. Add in orange rind and almond milk, mix well.
  7. Roll teaspoon sized balls of mixture into balls and flatten slightly, place on baking tray.
  8. Place in freezer for 15 minutes to allow the mixture to harden slightly.
  9. Take out of the freezer and put straight into hot oven. Bake for 7 minutes.
  10. While the cookies are cooling, mix together the coconut cream, orange rind, icing sugar and food coloring in a small bowl. Place in refrigerator for half and hour.
  11. When the cookies are cool, spread the icing on the cookies and sandwich together.
  12. It is best to keep these in an air-tight container in the refrigerator.

Happy Baking!

Vegan Blueberry Muffins.


Why not eat cake for breakfast? I do. And when you are too lazy to go shopping for eggs at 7am when the need to bake overwhelms you. This recipe will satisfy your late night and early morning cravings for cake. All while being kind to that waist line we treasure.

The combination of blueberries and loads of lemons make this a delicious breakfast worthy muffin that has at least half the sugar of a store bought one. Have this with a dollop of coconut cream to indulge or just eat it on the run to fuel your morning. Either way you get to eat cake and not feel guilty about it. That’s always a win win situation.

You can also add other fruits like raspberries and banana, or maybe all of them if you are feeling like you want something a little different. Just make sure the amount of fruit stays the same and this recipe will be bursting with flavour. Best be careful though! They will all disappear when the intoxicating smell of muffins draws people into the kitchen.




6 tablespoons coconut oil

5 tablespoons sugar

4 tablespoons maple syrup

2 tablespoon Limoncello (optional)

Zest of 3 lemons

1 1/2 cups self-raising flour

1 cup desiccated coconut

1/2 teaspoon bi-carb soda

1 tablespoons custard powder

2 cups almond milk

1 cup blueberries


  1. Preheat the oven to 180 degrees Celsius.
  2. Whip together the sugar and coconut oil.
  3. Add in the maple syrup, lemon zest and Limoncello, beat well.
  4. Mix in the flour, bi-carb and coconut.
  5. Mix the custard powder into the almond milk and add to the flour mixture.
  6. Stir in the blueberries.
  7. Fill the muffin tins halfway and bake for 20 minutes or until slightly golden.

Happy Baking!