Wild Blueberry Quinoa Breakfast Cookies ~ Easy GF/Vegan Recipe

Wild Blueberry Quinoa Breakfast Cookies ~ Easy GF/Vegan Recipe

These amazing wild blueberry and quinoa breakfast cookies are quite the revelation! Who would have thought cooked quinoa would work in a cookie, yet it makes the perfect base for these healthy protein packed cookies. Despite their appearance, these cookies have a lovely soft texture and are not overly sweet making them a great way to start the day. Bake up a batch at the start of the week so that you’re sorted for a quick, healthy breakfast option or whenever you need a delicious healthy snack on the go.

I created these cookies to celebrate NZ organic week using Ceres Organics amazing organic ingredients. The ingredients list is short and made up of simple, whole food ingredients. Quinoa, almonds, tahini, pumpkin seeds, hemp and chia seeds provide the plant-based protein. Wild blueberries add a subtle blueberry flavour and are bursting with antioxidants. Cinnamon and ginger are beautiful anti-inflammatory spices that add a touch of warmth, and a small amount of pure maple syrup brings the sweetness which means they’re refined sugar free and low GI.

This cookie recipe couldn’t be easier to make. Simply stir all the dry ingredients together, add the wet ingredients, shape into cookies and bake. The hardest part is not eating all the mixture before it reaches the oven! 


Wild Blueberry Quinoa Breakfast Cookies Recipe

Wild Blueberry & Quinoa Breakfast Cookies

Serves: 12
Prep time: 10 minutes Cook time: 30 minutes

1 1/2 cups cooked quinoa (1/2 cup uncooked)
1/4 cup chopped almonds
1/4 cup dried wild blueberries
2 Tbsp pumpkin seeds
1 Tbsp hemp seeds
1 Tbsp chia seeds
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp sea salt
1/4 tsp baking soda
1/2 cup tahini
2 Tbsp pure maple syrup (honey or rice malt syrup will also work)

To Make The Cookies:

1. Cook 1/2 cup dried quinoa according to the packet instructions, which should make 1 1/2 cups cooked quinoa.

2. Mix all the dry ingredients together in a large bowl.

3. Add the tahini and maple syrup and combine well.

2. Place spoonfuls of mixture onto a lined baking tray and shape into cookies.

3. Bake at 170C fan bake for 30 minutes or until cookies are golden brown.

4. Allow to cool completely before eating (cookies will firm up on cooling).

5. Store cookies in an airtight sealed container for up to a week, in warm conditions store sealed container in the fridge.


Wild Blueberry Quinoa Breakfast Cookies
Decadent Vegan Chocolate Mousse – 2 Recipes (Tofu/Nut Free)

Decadent Vegan Chocolate Mousse – 2 Recipes (Tofu/Nut Free)

Happy 2022! To celebrate the start of a new year I have two amazing vegan chocolate mousse recipes for you. Both recipes are super easy, completely plant-based/vegan, and do not contain any nuts or tofu.

I was inspired to create these recipes after devouring an amazing vegan chocolate mousse at a restaurant while holidaying on Waiheke. It was so good, yet I couldn’t taste any of the usual vegan chocolate mousse ingredients such as avocado or coconut. I asked the waiter what it was made from and the answer was tofu, which would have be great if I wasn’t super intolerant to soy.

So the first recipe I created makes a deliciously light, airy chocolate mousse, thanks to the magic of aquafaba (the liquid from a can of chickpeas). The second recipe creates a luscious thick mousse with a ganache-like texture, and this is thanks to the goodness of avocado!

The number of chocolate mousse recipes I’ve posted over the past few years suggests I’m somewhat of fan! You can check out those dairy free/vegan recipes here: Raw Chocolate Avocado MousseSweet Potato Chocolate Mousse and Chocolate Peanut Butter Avocado Mousse.

What sets these two new recipes apart is the method. They’re made from a dark chocolate ganache base ad from this you can choose to either fold in whipped aquafaba for a super light and airy mousse, or blend it up with an avocado for a super rich and decadent mousse.

The bonus of this new method is you can easily alter the flavour by the type of chocolate you choose. If you like a really rich, deep chocolate mousse, use your favourite dark 70% chocolate. For a lighter style choose a 50% cacao chocolate, and for a light milk chocolate style mousse choose a vegan milk chocolate.

Decorate your chocolate mousse before serving with a dollop of coconut yoghurt, whipped coconut cream or nice cream, a sprinkle of chopped chocolate and crushed freeze dried berries.

Store your chocolate mousse in the fridge for up to 3 days – not that it will last that long!


Vegan Chocolate Mousse - Nut/Tofu Free

Decadent Vegan Chocolate Mousse 2 Ways – Nut & Tofu Free Recipes

Serves: 4-6
Prep time: 15 minutes  Chill time: 1 hour

250g vegan chocolate
225g plant milk
2 Tbsp pure maple syrup (optional)
1 tsp vanilla essence/powder
1 avocado OR 100g aquafaba (chickpea brine) + 1/4 tsp cream of tartar

Toppings For Serving
Coconut yoghurt/whipped cream/nice cream
Grated vegan chocolate
Freeze dried fruit

Place milk in a small pan and heat gently until steaming.

While milk is heating, place chocolate in a mixing bowl and break into small pieces.

When milk is steaming pour it over the chocolate pieces and let it stand for 5 minutes so the heat from the milk starts to melt the chocolate.

Use a whisk to stir the chocolate mixture until it comes together into a smooth chocolate ganache. Place in fridge to chill until it reaches room temperature.

If making the avocado version, place the avocado (skin and stone removed) into a high speed blender or food processor. Add the ganache and blend until completely smooth.

If making the aquafaba version, place the aquafaba in a clean grease-free bowl (wipe bowl with a little lemon juice or white vinegar to ensure grease-free). Add the cream of tartar and whisk with an electric mixer until you have stiff peaks. Fold the chocolate ganache mixture into the whisked aquafaba until combined.

Pour the mousse into single serve ramekins and place in the fridge to chill.

To serve, top with a dollop of coconut yoghurt/whipped coconut cream or nice cream. Sprinkle with chopped chocolate and crushed freeze dried berries.

Both types of chocolate mousse will keep in a sealed container in the fridge for up to 3 days.


Light & bubbly chocolate mousse made with aquafaba:

Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free

Rich & decadent chocolate mousse made with avocado:

Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free

Easy Strawberry Ripple Ice Cream (Vegan Low Sugar Recipe)

Easy Strawberry Ripple Ice Cream (Vegan Low Sugar Recipe)

Strawberry Ripple Ice Cream (Vegan, No Churn)


Hello! It feels like ages since my last post, and to be honest it kind of has been. Since then we’ve had Christmas and New Years, said goodbye to 2020 (at last), and are now in the midst of our summer holidays. We’ve spent a week down in Queenstown with friends, lots of chill time at home as well as getting things sorted for our house renovation, and now we’re up at Omaha (a beautiful NZ beach) with family.

Because we’re in the middle of summer here it seemed fitting that my first post for 2021 be an ice cream recipe. I don’t own an ice cream machine (mainly because we barely have enough room in our kitchen for my blender), so this strawberry ripple ice cream is one of those super simple, no churn ice cream recipes that almost anyone can make.



What I love most about this strawberry ripple ice cream recipe is that it only uses 3 ingredients: strawberries, pure maple syrup and unsweetened coconut yoghurt. Of course, you can get a bit fancy and add extra flavourings like vanilla, ginger or cardamom. You can swap out the strawberries for any other type of berries in season or your freezer, combine different varieties, or even add stone fruits into the mix to make a mixed fruit version. So far I’ve made this recipe with both raspberries and blueberries and it’s turned out beautifully.

The trick to getting a nice smooth ice cream without an ice cream machine is all in the blending. Once you’ve blended it all up and put it in the freezer to start the freezing process, keep checking on it and when it’s nearly frozen pull it out and blend it again. This breaks up any ice crystals and creates a nice smooth consistency. Depending on how much patience you have you can repeat this process multiple times, but if you’re short on time (or patience) you can get away with doing it just the once. Just be sure to wait until you’re done with the blending before you swirl the ripple through.

Of course, if you have an ice cream machine by all means use it with this recipe as you will get an even smoother, creamer ice cream!

Strawberry Ripple Ice Cream (Vegan)
Strawberry Ripple Ice Cream (Vegan)


No Churn Strawberry Ripple Ice Cream (Vegan)

Makes: 1 batch
Prep time: 30 minutes Chill time: 2 hours

600g strawberries (fresh or frozen)
6 Tbsp pure maple syrup
1/2 tsp vanilla powder (optional – see below for other suggestions)
600g unsweetened coconut yoghurt

Topping Suggestions
Freeze dried strawberries
Raw cacao nibs
Raw chocolate
Waffle cones
Caramel popcorn

Other Flavouring Suggestions
1 tsp freshly grated ginger
1 tsp ground cinnamon or cardamom
Raw cacao nibs
Chocolate chips

Place the strawberries, maple syrup and vanilla in a small pan and heat over medium until mixture starts to bubble. Cook another 5 minutes then turn off heat and leave to cool.

Place the cooled strawberry mixture in a high speed blender or food processor and blend until smooth.

Pour the yoghurt into a large mixing bowl, add two thirds of the strawberry puree and fold together. Set the remaining strawberry puree aside in the fridge.

Pour the yoghurt mixture into a freezer proof container and place in the freezer to chill (if using an ice cream machine put the mix in at this point).

When the mixture in the freezer is nearly set, remove it and blend it all up again until smooth. Repeat this as many times as you like, although two or three times is usually enough. After the final blend pour the ice cream mixture into a freezer proof loaf pan or baking tin, pour over the remaining strawberry puree and swirl it through the mix with a spoon. Return the ice cream to the fridge and chill until firm.

This ice cream will keep covered in the freezer for up to 2 months.



Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream (Vegan /No churn recipe)
Strawberry Ripple Ice Cream

Chocolate Oreo Swoonuts (Gluten Free & Vegan)

Chocolate Oreo Swoonuts (Gluten Free & Vegan)

What’s A Swoonut you ask?

The short definition is: a swoonut is a baked cake donut that’s dairy, gluten and refined sugar free.

If the word “swoonuts” appeared in a dictionary, it would look something like this:

Swoonuts [swoon-nuhts]


  1. a small cake of sweetened dough, baked, typically shaped like a ring.
  2. a donut that is dairy, gluten, and refined sugar free.
  3. the best doughnuts you’ll ever eat!

As for the long definition: swoonuts are everything a good donut should be. They have a heavenly, melt-in-your mouth, cake-like texture, that stays fresh and moist for days. The donut itself must have a delicious flavour that glaze and toppings merely enhance, not compensate for. And if you choose to add glaze and toppings, they must be applied generously. Swoonuts proudly sit on the healthy side of the donut scale, yet are still considered a delicious, indulgent treat.

Now that you know what I’m talking about when I say “swoonut”, I probably don’t need to do any further convincing of why you need to make them.


Chocolate Oreo Swoonuts (Vegan + Gluten Free)

History of the swoonut

I posted the original swoonut recipe Spiced Vanilla Cake Donuts way back in 2017. They were such a hit that I followed them up with an even more decadent Chocolate Swoonut.

Both of these original recipes are dairy, gluten/grain free (depending on what flour you choose), and refined sugar free, but they do contain eggs. So my next challenge was to create a swoonut that was completely vegan.

The vegan swoonut recipe I shared next uses peanut butter as the egg replacement. These Vegan Chocolate Peanut Butter Swoonuts have an incredibly smooth, velvety texture with a deliciously rich chocolate flavour.

Next came Red Velvet Swoonuts with Cashew Creme Frosting which use beetroot to create the iconic red velvet crumb. And then came Christmas Spice Swoonuts with Cinnamon Orange Glaze, which combine all the spices and flavours found in traditional Christmas cake and Christmas spice cookies.

I realised there were no fruity swoonuts so I created these Lemon & Poppy Seed Swoonuts which have just the right balance of tangy citrus to sweet cake donut, dotted with poppy seeds for a hint of nuttiness.

That brings us to present day and these Chocolate Oreo Swoonuts  –  which might just be the most ULTIMATE swoonut to date.

What Makes These Chocolate Oreo Swoonuts So Special?</p>
<p>For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They're comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.</p>
<p>These swoonuts are baked, not fried, so they're not soaked with oil and much better for you.</p>
<p>Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.

What makes these Chocolate Oreo Swoonuts so good

For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They’re comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.

These swoonuts are baked, not fried, so they’re not soaked with oil and much better for you.

Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.


How to bake the perfect Swoonut

The trick to achieving the perfect texture for these swoonuts is slightly under baking them. To do this, simply take them out of the oven when they’re just firm to touch and a knife comes out mostly clean with the odd crumb.

Swoonuts will continue to cook for at least another 30 seconds once they’re out of the oven, which will bring them to the perfect, melt-in-the-mouth texture.

If you bake a donut too long it will be hard and dry and are taste nowhere near as good. So be sure to use a timer when baking these swoonuts so you can check them around the 10 minute mark. They’ll likely need another minute or two depending on your oven, but probably not much more.


Chocolate Oreo Swoonuts (Vegan + Gluten Free)

Don’t Forget About The Toppings

One of the best things about these Chocolate Oreo Swoonuts is they’re delicious straight from the oven, without any toppings at all, but if you want the full Oreo experience, dip them in the simple glaze recipe below and top them with crushed Oreo cookies.

Store-bought Oreo cookies are vegan but not gluten or refined sugar free. So if you want your Chocolate Oreo Swoonuts to be completely gluten free, you can make your own Oreo cookies using my Oreo Cookie recipe here. The catch is my Oreo Cookie recipe does contain eggs. So if you need a gluten free and vegan Oreo cookie, keep an eye out as I’m still working on that recipe.

I hope you love these vegan, Chocolate Oreo Swoonuts, and if you make them, be sure to tell me what you think in the comments below.


Chocolate Oreo Swoonuts (Vegan)

Makes: 12 donuts
Prep time: 20 minutes Bake time: 12-14 minutes

Dry Ingredients 
50g rice or buckwheat flour
50g ground almonds
50g coconut flour
50g raw cacao powder (or dutch process cocoa for extra dark swoonuts)
75g coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla powder (optional)
1/2 tsp pink Himalayan salt

Wet Ingredients
125g smooth nut butter (I used chocolate chocolate hazelnut butter)
100g coconut yoghurt
200ml plant milk
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Simple Glaze
1 cup icing sugar (I used powdered coconut sugar for the caramel glaze)
1 Tbsp coconut oil
1 Tbsp pure maple syrup, rice syrup or raw honey
1 Tbsp plant milk

Topping Suggestions
Crushed Oreo cookies (store bought or homemade)
Raw cacao nibs
Raw chocolate


Preheat the oven to 170ºC fan bake (190ºC conventional). Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full, alternatively pipe the mix into the donut holes for a really even, smooth donut.

Place the donut tray in the centre of the oven and bake for 12 to 14 minutes. The secret to a good baked donut is not over-baking them. You want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and a knife inserted comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before dipping in glaze and sprinkling with toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the glaze: place all the ingredients in a small bowl and stir until well combined. For a white glaze use white icing sugar and rice syrup, and for a caramel glaze use powdered coconut sugar and pure maple syrup.

To dip the donuts in glaze: set a wire rack over a sheet of baking paper to catch the drips. Place the glaze in a small bowl and dip the round side of the donuts, then place on the wire rack. If using crushed oreos as the topping, press them into the glaze. For an extra thick coat you can also double dip the donuts. Excess glaze caught on the baking paper can be reused. Simply combine the leftover glaze then pour onto a lined tray and place in the freeze to set.


Chocolate Oreo Swoonuts (Vegan + Gluten Free)

Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice


I Created A New Dessert eBook!

It’s called: Inspired Desserts, Wholefood Sweeteners Edition, and inside you’ll find 6 whole food sweetened desserts, including this Raw Snickers Ice Cream Slice!

I created this eBook because I wanted a collection of healthier, low sugar desserts that ticked all the boxes. These sweet treats are all gluten free, oil free, vegan and made with (almost all) whole food ingredients.

As a little taster I’m sharing this amazing raw snickers ice cream slice with you here, and some insights about how I came to create it. To download the full ebook click here:


Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D


Inspired By A Raw Vegan Snickers Bar

Inspired by some particularly mouth-watering vegan snickers bar recreations on Instagram (Addicted To Dates are possibly the most impressive!), I thought it was high time I tried my hand at recreating this iconic chocolate bar too.

Not one to do things by halves, my aim for this recipe was to create a raw, vegan, snickers inspired dessert, that was also gluten, refined sugar and oil free, and ideally made solely with whole food sweeteners… Phew!

What ingredients did that leave me with then?

Surprisingly some pretty good ones when it comes to the flavours and textures of a snickers bar!


Raw Snickers Ice Cream Slice


What’s A Whole Food Sweetener

To answer this question, first let’s look at what a “whole food” is.

Essentially, a whole food is simply that. Food that’s still in its whole, original, unaltered state. Whole foods ideally haven’t undergone any processing or refining at all, or have been processed and refined very little so that they still have all their nutrients, vitamins, minerals and fibre intact. Some examples of whole foods are fruits, vegetables, tree nuts, legumes, tubers and whole grains.

A whole food sweetener, is any food in it’s whole, original, unaltered state that can be used to sweeten another food. Some examples of whole food sweeteners are whole dates, date puree, whole fruits, (unsweetened) fruit puree, raw honey, and sweet vegetables such as carrots, sweet potato and beetroot.


What About Other Unrefined Sweeteners

There is, however, a slight grey area when it comes to what’s considered a whole food sweetener and what isn’t. For example, is beetroot powder still considered a whole food sweetener given all of its water content has been removed? How about date syrup which you can make yourself by blending dates and warm water, or buy a slightly more processed version?

Taking it one step further, there’s also the minimally processed unrefined sweeteners such as pure maple syrup, rice syrup or coconut nectar which technically aren’t considered whole foods, but many people on a whole foods plant based diet still choose to use them because of their minimal processing.

When it comes down to it, it really depends how far you want to take the whole food concept and the reason why you’re choosing to use whole food sweeteners in the first place.

In my opinion, all the unrefined sweeteners I’ve just mentioned can be great options depending on what you’re looking for. All of the above sweeteners have slightly different qualities and properties, and this will determine which you choose and how you use them.


Raw Snickers Ice Cream Slice


This Slice Is Sweetened Solely With Dates

For this Raw Snickers Ice Cream Slice recipe I’ve kept it really simple by using pitted Medjool dates throughout. Medjool dates are larger and softer than the more common Deglet Noor variety, and have an amazing, rich caramel flavour with works perfectly for the caramel elements of this recipe. Medjool’s are also quite a bit stickier than regular dates which is a perfect for holding the biscuit base together in the absence of coconut oil.

If you can’t get your hands on Medjool dates (or don’t want to splash out for 16 of them), simply swap them for the smaller Deglet Noor variety at a ratio of around 2:1.

Alternatively, if you’re on a low fructose diet or would simply prefer to avoid dates entirely, you could substitute them for a liquid sweetener such as pure maple syrup, rice syrup or coconut nectar. If you do this you’ll also have to reduce some of the liquid quantities to ensure you end up with a good texture.


What About The High Fructose Content In Dates

Some people get worried when they see dates in a recipe due to their high fructose content. But as I discussed above, dates are a whole food that are in their original unprocessed state (aside from removing the pitts of course).

This means their very high fibre content will slow down the absorption of fructose into the blood stream and avoid unwanted blood sugar spikes. Fibre is also essential for a healthy digestion.

Dates are also packed with nutrients such as magnesium, phosphorus, zinc, potassium, B6 and iron, not to mention an abundance of antioxidants!

So as far as sweeteners go, dates are a very nutritionally dense choice and are far better than other high fructose liquid sweeteners such as agave or high fructose corn syrup.



Raw Snickers Ice Cream Slice


What Else Is In This Gluten Free Vegan Snickers Slice

To create the chocolate biscuit base I used a mixture of almonds and cashews, bound together by Medjool dates, which also provide the sweetness. Raw cacao powder provides the chocolate flavour, coconut cream enhances the texture, and a touch of Himalayan pink salt rounds off the flavour.

The vanilla “nougat” layer is a super smooth, vanilla custard creme which is extremely tempting to eat by the spoonful. The amazing creaminess comes from soaked cashews which are blended with coconut cream, plant milk, pure vanilla powder and a couple more Medjool dates for sweetness.

The peanut caramel layer is no doubt the richest part of this recipe, and is also the simplest. It’s made up of only 3 ingredients: smooth peanut butter, Medjool dates and coconut cream. Just like the vanilla layer, it’s all kinds of lick the spoon, crazy good.

Of course, no snickers bar is complete without some roasted salted peanuts, and these get pride of place on top of this decadent ice cream slice.

If you’re feeling extravagant you could drizzle the top with melted chocolate, or go one step further and cover each slice in chocolate for the full snickers experience!

One thing to note though, most chocolate is made with refined sugar so that’s something to consider if you want to ensure this dessert is made with as many “whole food” ingredients as possible.


This Slice Is Packed With Antioxidants, Vitamins, Minerals, Protein & Fibre

Because this Raw Snickers Bar Slice is made largely with whole food ingredients, it’s naturally packed full of nutrients!

Cashews, almonds and peanuts are all amazing sources of plant based protein as well as heathy plant based fats.

Raw cacao powder is packed full of antioxidants, particularly polyphenols. These have been linked to many health benefits such as reduced inflammation, lower blood pressure, improved blood flow, cholesterol and blood sugar levels.

Coconut cream is a source of vitamins and minerals such as manganese and copper, as well as MCT’s (medium chain triglycerides).

And lastly dates are a fantastic source of fibre, as well as vitamins, minerals and an abundance of anti-inflammatory antioxidants.


Raw Snickers Ice Cream Slice


Other Peanut Butter Recipes You’ll Love

I’ve created quite a few peanut butter recipes to date, some of my favourites are this creamy Pumpkin Spice Peanut Butter Fudge, this super rich Peanut Butter Coconut Cream Pie, and this classic Chocolate Peanut Butter Avocado Mousse.

But I think the ultimate recipe (apart from this Raw Snickers Ice Cream slice of course) has to be my Ultimate Peanut Butter Chocolate Cake. It’s a super moist, deliciously fudgey, melt-in-your-mouth chocolate cake, with just a hint of peanut butter. 

All these recipes are gluten/grain and refined sugar free, as well as plant based/vegan, but only this Raw Snickers Ice Cream Slice recipe is sweetened entirely with dates, aka whole food sweeteners.

I hope you love this new Raw Snickers Ice Cream Slice recipe, and when you make it let me know in the comments below.



Raw Snickers Ice Cream Slice (Gluten Free/Vegan)

Makes: 20 x 20cm square tin; approximately 16 squares
Prep time: 45 minutes Set time: 3 hours or overnight

Chocolate Base
1 cup (160g) almonds
1 cup (160g) cashews
6 Medjool dates, pitted
3 Tbsp (22g) raw cacao powder
1/4 cup (65g) coconut cream
1 tsp pink Himalayan salt

Vanilla Layer
2 cups (300g) cashews
1/2 cup (125g) coconut cream
1 cup (250g) plant milk
4 Medjool dates
1/4 tsp vanilla powder

Peanut Caramel Layer
1/2 cup (150g) smooth peanut butter
6 Medjool dates, pitted
3/4 cup (190g) plant milk

1/2 cup (80g) roasted peanuts, roughly chopped
1/4 tsp pink Himalayan salt


Line a small brownie pan (18 cm x 30 cm or 20 cm x 20 cm) with baking paper.

Soak the cashews by placing in a bowl, cover with water and leave at room temperature for 2 to 4 hours. Drain and rinse well.

To make the base, place the almonds and cashews into a food processor and blend on high until they resemble coarse crumbs. Add the remaining base ingredients, blend until the dates are mixed in and the mix comes together.

Tip the base mixture into the prepared tin and press down until even and smooth. Place in the fridge to set.

To make the vanilla layer, place all the filling ingredients into a blender and blend on high until smooth. Pour over the base, smooth with a spatula and place in the freezer to set for an hour, or until just firm.

Roast the topping peanuts in a 160°C oven for 10 minutes or until golden, then roughly chop.

Make the caramel layer by placing all the ingredients into a blender and blend on high until smooth. Pour over the vanilla layer, smooth, sprinkle with peanuts and return to the freezer to set.

To serve, remove slice from the tin, cut into squares using a hot knife and serve semi-frozen.

Store slice in a sealed container in the freezer for up to 1 month.


Raw Snickers Ice Cream Slice

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

Hemp, Flax & Basil Seed Porridge (Easy 10 Minute Recipe ~ Vegan/GF)

Hemp, Flax & Basil Seed Porridge (Easy 10 Minute Recipe ~ Vegan/GF)


An Oat Free Porridge Recipe

A steaming bowl of porridge with puddles of melting brown sugar is such a nostalgic breakfast, and it’s one that I really missed. Like many people these days, I can’t tolerate oats on a regular basis which is why I created this Hemp, Flax & Basil Seed Porridge. It’s the perfect recipe for anyone looking for an oat-free porridge that’s gluten/grain and sugar free, and full of plant-based goodness.

In wintertime when we were kids, Dad would always have a big pot of steaming porridge bubbling away on the stove without fail. He’d perfected his recipe over many years to make the smoothest, creamiest porridge around. I’m sure he wouldn’t mind me sharing his secret with you now, which was to use a hand beater right at the end to whip out any remaining lumps. This would ensure there’d be no complaints of lumpiness or excuses not to finish our breakfast!

At the table we’d dig our spoons deep into the sugar jar and sprinkle our steaming bowls with a generous amount of brown sugar (so generous I now cringe at the thought haha), hoping to score some brown sugar lumps that would slowly melt into the creamy oats. But we didn’t dare add any cold milk to the mix as this would dilute the sweetness, and most importantly ruin the porridge’s sugar melting powers.


Soaking Grain Free Porridge

These days eating a gluten and mostly grain free diet means traditional oat porridge is no longer in my breakfast bowl, but I haven’t let that stop me from enjoying the porridge tradition.

I’ve created a couple of oat free porridges to date including this Buckwheat Basil Seed Porridge with Cardamom & Vanilla and this Activated Nutty Paleo Porridge.

Both these recipes require some preparation by way of a couple of hours of soaking time, followed by rinsing then blending, in order to activate the nuts, seeds and buckwheat and create a creamy porridge consistency. The aim of activating these nuts and seeds is to make them more easily digestible and the nutrients more readily available. Soaking also softens them and helps to create a lovely thick porridge consistency.

Of course, activated nuts and seeds don’t like heat so when using them in a warm porridge recipe it’s best to keep heat to a minimum to ensure you don’t destroy all the freshly activated enzymes.



The Quickest & Easiest Grain Free Porridge

What I love about this new recipe for Hemp, Flax & Basil Seed porridge is that you don’t have to soak it for hours or even overnight if you don’t have the time or inclination. There’s also no rinsing or blending required.

This new oat free porridge recipe also doesn’t contain any buckwheat or nuts. This means it doesn’t require a minimum of 2 hours soaking time in order to make them digestible and soft enough to be blended into a porridge.


Hydrophilic Seeds Are The Secret

Instead, this porridge is made up of three seeds, two of which (flax and basil) are hydrophilic which means they’re water loving and are able to rapidly absorb a large amount of water in a short time.

This means if you’re short on time or didn’t remember to prep ahead, you can throw this porridge together in 10 minutes and still enjoy a lovely thick, porridge consistency.

If you do have more time or want to reap the maximum benefits of these seeds, then feel free to soak them overnight. This allows the basil and flax seeds to fully absorb all the liquid, their inherent enzymes will become fully activated and their phytic acid levels will decrease, allowing their nutrients to be more bioavailable.



Packed With Omega 3 Fatty Acids, Protein & Fibre

Speaking of nutrients, flax, basil and hemp seeds are all considered to be super foods which means they deliver the maximum amount of nutrients with a minimum number of calories.

All three of these seeds are high in omega 3 fatty acids which support heart health, healthy skin, hair, and nails. They’re high in fibre which is essential for healthy digestion and preventing blood sugar spikes, and are a great source of plant based protein.


Chew Your Porridge!

You’ll note I’ve specified ground flax seeds in this recipe. This is because in order to reap the maximum benefits of flax seeds they need to be cracked open before you ingest them, otherwise they’ll likely pass straight through you in their whole form.

As soon as flax seeds are ground, however, their fats start to oxidise and they can go rancid in a matter of weeks. So if you’re not grinding them fresh or you buy ready ground, be sure to store them in an airtight container in the fridge and use them as fast as possible.

Likewise, with basil and hemp seeds, in order to access their full nutritional value, be sure to chew them properly – or in other words, chew your porridge! This will also get your digestive juices flowing and make the whole process more efficient.



Porridge Toppings I Love

I like to top my porridge with a warm berry compote made by simply heating fresh or frozen berries with a little water. Berries are naturally very low in sugars so by adding them to this sugar free porridge you’ll create a very healthy, low GI breakfast.

If you’d like a more substantial fruit topping you could roast some pear or seasonal stone fruit such as peaches or nectarines. To do this simply cut them in half, remove any stones and roast in a preheated oven for around half an hour. Either keep the warm fruit half whole or chop it into bite sized pieces before placing on top of your porridge, then drizzle with pure maple syrup and sprinkle with extra hemp seeds.

Of course, toppings are only limited by your imagination so feel free to mix it up and top with whatever takes your fancy.



I hope you love this oat free porridge recipe, and if you make it let me know what you think in the comments below.


Hemp, Flax & Basil Seed Porridge with Roasted Pear & Raspberries (Oat Free)

Serves: 2
Prep time: 10 minutes  Soak time: 10 minutes  Cook time (for fruit): 5 to 30 minutes

1/2 cup plant milk
1/2 cup water
2 Tbsp hemp seeds
2 Tbsp basil (or chia) seeds
2 Tbsp ground flax seeds
1/4 tsp vanilla powder
1/4 tsp cinnamon powder

Topping Suggestions
1 roasted pear
1 cup raspberries
extra hemp seeds
extra plant milk
pure maple syrup drizzle

Heat the milk and water by placing in a small pan set over medium heat until it starts to simmer. Alternatively, use a kettle and milk frother. Add the seeds and spices to the warm liquid and stir to combine.

Leave the porridge mix to stand for 10 minutes (or overnight) until the seeds have swelled and absorbed the liquid. If it starts to look undesirably lumpy, add more warm liquid to get your desired porridge consistency. While the porridge is resting prepare your toppings (see recipes below).

Transfer the porridge to serving bowls and top with roasted pear and warm raspberry compote. Pour a little plant milk round the edges, drizzle with pure maple syrup and sprinkle with hemp seeds.

Any leftovers will keep in a sealed container in the fridge for up to 3 days. This porridge can be enjoyed warm or chilled. To reheat, simply place a serving of the porridge in a small pan with a little liquid and gently heat while stirring until the desired temperature is reached.

Prep Ahead

Mix up a couple of servings of the seeds and spices and store in a jar. Simply heat your liquid and add the porridge mix. You can also make the porridge and leave in the fridge overnight to allow full activated of the seeds.


Roasted Pear

Cut 1 pear in half, place on a lined baking tray into the centre of a preheated 170°C oven and bake for 30 to 45 minutes, this will depend on how firm/ripe your pear is to start with. The pear is ready when it’s softened and juices start oozing out.

Quick Raspberry Compote

Place 1 cup of raspberries (fresh or frozen) in a small pan with a little water. Heat gently until the raspberries defrost/soften and come to a simmer. Your compote is then ready to use! Store any leftovers in a sealed container in the fridge for up to 5 days.