Vegan Gooey Brownies

If you are in the mood for something deliciously gooey to satisfy that chocolate craving. Look no further. 

I tried the new craze of putting black beans in desserts and I have only one regret. That I didn’t do it sooner. Seriously these are so delicious and no one will believe that beans are the main ingredient. 

This recipe is gluten free, vegan and has no oil. So you can enjoy these without any remorse. 


1 can black beans (rinsed very well) 

1 cup dried dates (soaked in hot water) 

1/2 cup quick oats 

1 teaspoon baking soda

3 tablespoons cocoa powder

2 teaspoons vanilla essence

1/2 cup coconut milk (+1 tsp white vinegar) 

1/3 cup unsweetened applesauce

1/2 cup dark vegan choc chips 


  1. Preheat oven to 170°C
  2. Line a 12″ by 9″ baking tray with baking paper. 
  3. Measure out the dates and pour over 1 cup boiling water. 
  4. Put the white vinegar into the coconut milk and set aside. 
  5. Put the cocoa powder, baking powder and quick oats into the blender and blend until you get flour. Put into a large bowl.
  6. Drain the dates. 
  7. Put the black beans, applesauce, vanilla, dates and coconut milk mixture into a blender. Blend until smooth. 
  8. Add the bean mixture into the dry ingredients and mix well. 
  9. Add the choc chips. 
  10. Put the mixture into the lined baking tray and spread out evenly. 
  11. Bake for 20 minutes. 
  12. Take out and cool for 15 minutes before serving. 

Happy Baking! 


Apple Pie Oatmeal 

Apple Pie Oatmeal is the perfect start to a lazy morning. It takes less than 10 minutes to prepare and your taste buds will be singing your praise. But you won’t have to compromise on your health for this delicious breakfast that takes like apple pie. 


1/2 cup quick oats

1 cup thin Coconut milk (or non dairy milk) 

1 teaspoon vanilla

1 peeled granny Smith apple (diced) 

1/2 teaspoon mixed spice

1/2 teaspoon ground cinnamon

1 Tablespoon maple syrup

2 tablespoons water


  1. Put the oats, coconut milk and vanilla in a small sauce pan. Cook on a low heat until desired creaminess is achieved. 
  2. Transfer the oats into your bowl. 
  3. Put the saucepan back onto low heat and add the water, spices, maple syrup and diced apple. 
  4. Cook for 5 minutes or until the apple is tender. 
  5. Put the apple and liquid on top of your oatmeal and enjoy. 

Happy baking! 

HCLF Vegan Pumpkin Soup

This savory pumpkin soup is light and creamy with just the right amount of kick. It is perfect on a cold night and is low in fat. 

It is a great meal to make for a super quick and easy dinner and reheat the leftovers for lunch the next day. If there is any left.

This recipe comfortably serves two. With a side of vegan buttered toast. 


1 medium diced white potato

2 1/2 cups diced pumpkin 

1/3 cup silken tofu

1 large clove garlic

1/4 red onion

1/2 cup vegetable stock

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/2 teaspoon chilli powder (extra if you like more spice like me) 

1/2 teaspoon dried thyme 


  1. Put the diced pumpkin, potato, garlic and onion in a large saucepan and cover with hot water. Place on a medium to high heat and bring to a boil. Cook for 10 minutes, until tender. 
  2. Drain off the hot water and let cool for 5 minutes. 
  3. Put the cooked veggies, garlic,  onion vegetable stock and tofu into a blender and blend until smooth. 
  4. Put back into the saucepan on a low heat and add the spices. If you want the soup a little thinner you can add extra water or stock at this stage. 
  5. Simmer for 1 minute. 
  6. Serve immediately with hot buttered toast and extra spices of you like a bit of heat. 

Happy Baking! 

Overnight Oats.


Being an avid lover of hot gooey, luscious oatmeal in the morning I was sceptical of overnight oats. I did avoid them for a little while but with busy mornings I just can’t be bothered to cook anything. I know I would rather sleep an extra 10 minutes than prep, cook and wait for regular oatmeal to cool enough so I can eat it.

So here is my simple overnight oatmeal recipes for you to try out. There is a peanut butter one (because I, for one can’t live without peanut butter). There is also blueberry, and chocolate caramel.

I usually put a little protein powder in mine but that is completely optional. They take just as good without. But it helps me get me through till lunch time.



Peanut butter date:

1/4 cup quick oats

4 dried dates (chopped)

1/2 cup almond milk

1 teaspoon peanut butter

1/2 teaspoon vanilla protien powder (+ 1 extra tablespoon almond milk)


1/3 cup quick oats

2/3 cup coconut milk

1 teaspoon maple syrup

1 tablespoon vanilla protien powder

1/4 cup frozen blueberries

Caramel chocolate:

1/3 cup quick oats

1/2 cup almond milk

1 teaspoon chocolate protien powder (or replace with 1 teaspoon sweetener)

1 teaspoon pure cocoa powder

1 1/2 teaspoons date paste (for the caramel flavour)


  1. Grab a mug, ramekin or mason jar and dum all the ingredients into it.
  2. Give it a quick stir.
  3. Put cling wrap over the top and refrigerate overnight.
  4. Enjoy the next morning.


Happy Baking!

Vegan Banana Bread.


Ever since I took that first bite of banana bread in a cafe I was hooked. I tried to replicate it but had no luck. Until today.

I have tried many banana bread recipes. Both Vegan and regular and through many attempts,  both good and bad, I have found the one. The one that is now my go-to recipe forever and I am kindly sharing it with you lovely bakers so you don’t have to spend hours, days and all your ingredients trying to find the perfect one.

This banana bread is light and moist on the inside and has a perfect golden chewy crust.

You can serve this to anyone and they will not know it is Vegan. Your friends and family will demand more once this loaf is gone. Thankfully it is super easy to make.



1 1/2 cups self-raising flour

1/3 cup plain flour

3/4 cup white sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1 cup thin coconut milk + 1 tablespoon white vinegar

2 teaspoons vanilla extract

5 tablespoons sunflower oil

1 cup mashed banana


  1. Preheat oven to 165°C.
  2. Line a loaf pan with baking paper.
  3. Add the vinegar to the coconut milk and set aside.
  4. Mash the bananas in a small bowl.
  5. In a large bowl add the flours, baking powder, sugar, salt and cinnamon, mix well.
  6. Make a well in the center and add the oil.
  7. Pour over the coconut milk and vinegar mixture and mix until just combined.
  8. Add in the mashed banana and stir until incorperated.
  9. Pour into the loaf pan and bake for 55 minutes.
  10. Once the banana bread has cooked take it out of the oven and put it into the freezer for 10 minutes. (This will stop the cooking process and keep the moisture in)
  11. Take out of the freezer and cool for another 10 minutes before slicing and serving.

This can also be frozen and reheated in the microwave or toaster for a super quick breakfast.

Happy Baking!!