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!!

Dairy Free Boozy Raspberry Pie


If you have visited my blog before you will know that I love pie. Since it will soon be summer (although the weather doesn’t seem to know that yet) all those tasty berries will be ripening, looking almost as enticing as baked goods. Almost.

This boozy pie is perfect for a summer afternoon tea party. All your friends will be commenting on how strange and lovely it is. I know my family was. I think it looks like the pie version of an Iced VoVo. Who could say no to something this pretty?

It may be packed full of raspberries and vodka but that doesn’t mean you will be sitting down for an hour afterwards nursing your food baby. It is quite low in both sugar and fat so you can still look fantastic in your swimsuit.

For a version that the kids can eat, just swap the vodka for the same amount of brewed fruit tea. I like Fruitalicious Tea by T2. I have tested this out and it works perfectly, it is slightly sweeter and I did eat it for breakfast.






1 cup crushed plain biscuits (vegan or dairy free)

1/2 cup desiccated coconut

2/3 cup plain flour

1/4 cup raw sugar

Zest of one lemon

1/3 cup coconut oil (melted)

1 egg

Raspberry Filling:

2 cups raspberries

40ml raspberry vodka

20ml vanilla vodka

2 tablespoons raw sugar

1/4 cup water

1/2 sachet powdered gelatin

Vanilla Filling:

1/2 can full fat coconut cream

2 teaspoons vanilla extract

1 teaspoon custard powder

1/3 cup water (or coconut water)

1 1/2 tablespoons icing sugar

1/2 sachet powdered gelatin



  1. Preheat oven to 170 Degrees Celsius.
  2. Grease a 9 inch pie dish with coconut oil then line with baking paper.
  3. Place crushed biscuits, desiccated coconut, plain flour and lemon zest in a medium bowl and combine.
  4. Melt together the coconut oil and sugar together and allow to cool slightly. Add the egg and mix well.
  5. Press into the pie dish and prick with a fork.
  6. Place in the freezer for 5 mins.
  7. Take out of the freezer and bake for 20 mins.

Raspberry Filling:

  1. Place the raspberries, vodka, water and sugar into a saucepan and cook on a medium heat until raspberries are soft. Mash the raspberries with a fork so there are no chunks. Put in the gelatin and stir well. take off the heat.
  2. Allow to cool in a heat proof bowl for 5 minutes then put in the refrigerator for 30 mins.

Coconut Filling:

  1. Place the coconut cream, water, icing sugar, custard powder in a saucepan and whisk to combine. Cook on a medium heat for 7 minutes, stirring constantly.
  2. Add the gelatin and stir well to combine.
  3. Take off the heat and add vanilla essence.
  4. Allow to cool for 5 mins in a heat proof bowl before placing in the refrigerator for 20 mins.

Pie construction:

  1. Stir the raspberry filling and pour into the pie crust. Smooth out.
  2. Pour or spoon over the coconut topping and smooth out. Be careful not to bring the red through the coconut.
  3. (Optional) Sprinkle desiccated coconut on top and refrigerate overnight.

Happy Baking!

Pineapple Coconut Pie


I used to be slightly addicted to pineapple coconut pie in my childhood. It was an after school indulgence I ate more times than I care to admit.

Unfortunately, the ones I used to buy from my favorite bakery were ladened with dairy products. When I gave up dairy products, I had to say good buy to one of my favorite treats.

After a long wait and some trial and error I finally satisfied my longing for this luscious pie. The sweet and decadent pineapple filling, topped with a coconut crust all stuffed into a chewy pie crust was definitely worth the wait.

It brought me back to the days when I could walk into a bakery and order anything my heart desired. Now I have to bring the bakery to my kitchen. When this pie is baking you’ll think your on holiday in the tropics. Pina Coladas anyone?




1/2 cup coconut oil

1/4 cup brown rice syrup

1/3 cup raw sugar

1 egg

1 cup almond meal

2/3 cup plain flour

Pineapple Filling:

1 small fresh pineapple (peeled and thinly diced)

50ml pineapple juice

2 tablespoons maple syrup

2 tablespoons water

1 1/2 teaspoons custard powder

Coconut Crust:

2 egg whites

Pinch of salt

1/3 cup icing sugar

2 tablespoons coconut cream

1 tablespoon coconut oil

2/3 cup desiccated coconut

2/3 cup shredded coconut



  1. Preheat oven to 180 degrees Celsius.
  2. Line a 9 inch pie dish with baking paper.
  3. Melt coconut oil, brown rice syrup and sugar together in a small saucepan until sugar has dissolved.
  4. Allow to cool. Add in the egg and whisk until combined.
  5. Add the almond meal and plain flour to the wet ingredients and stir well. the mixture should be sticky but not liquid. Add 1 tablespoon plain flour if mix is too liquid.
  6. Press the pastry into the pie dish. Chill in the freezer for 10 minutes.
  7. Stab the pastry with a fork about 5 times, randomly. Put into the oven and bake for 15 minutes.

Pineapple filling:

  1. In a large saucepan place the prepared pineapple, pineapple juice and maple syrup and heat on a medium heat for 5-8 minutes, until the pineapple has softened.
  2. In a small glass mix the custard powder and water to form a paste. Add into the pineapple mixture and mix constantly until it starts to thicken.
  3. Take off the heat and set aside.

Coconut Crust:

  1. Beat the egg whites and salt together until soft peaks form.
  2. Add in the icing sugar and coconut cream and beat for another minute.
  3. Add in the coconut oil, desiccated coconut and shredded coconut. Mix well.
  4. Place the pineapple filling into the pie crust. Pour over the coconut crust mixture and press down slightly with a fork to create the crust.
  5. Bake for a further 20 minutes or until the top becomes golden brown.

Happy Baking!

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!




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!