The name says it all. These bars make for an indulgent treat, with the fresh lime juice and zest beautifully complementing the creamy texture and crumbly base.
If you’re feeling a craving for chocolate cake but baking a whole cake would be a curse in the making, then try this 1-minute microwave mug cake. Yes, it’s indulgent. But at least it just makes one portion, so you definitely won’t end up devouring a whole cake and suffering the predictable guilt afterwards.
This is the perfect recipe for last-minute pop-ins from friends. Just make sure you have puff pastry defrosted (or defrost on low in the microwave). It’s a bit naughty (puff pastry has saturated fats, and there’s quite a bit of sugar in the recipe) – but that’s ok from time to time!
You know that feeling you get when you tuck into a familiar childhood favourite? Mmmm that is what malva pudding gives me, every time!
I’ve been making this ice cream for years, ever since I bought my little Krups ice cream maker. The recipe works like a charm, as long as you follow the directions: freeze the bowl properly (the colder the better), make sure the custard thickens nicely, and cool it enough before making the ice cream.
I don’t know who first came up with the idea of “chia pudding”—my guess is that it stems from some ancient food tradition in Central America (since chia seeds originate in Mexico). Either way, I’m grateful! Chia seeds have a beautiful way of soaking up the liquid they’re mixed into and getting a jelly-like texture, making for a perfect little treat, with berries and some liquid sweetener. Plus, they’re a good source of Omega-3 fatty acids, protein and fibre.
I love a fudgy brownie. It’s brownie, not chocolate cake. I even like it slightly undercooked to up the fudge-factor. The great thing about a vegan recipe is that there’s zero risk of food poisoning from uncooked eggs!
If there was ever an excuse to make oat milk, this is it. These cookies are pretty amazing: I’ve had four or five since I made them yesterday. #noselfcontrol
This cake has been a feature at pretty much every one of my birthdays: it’s a recipe that my mom got from Mrs Lillie, my godmother’s grandmother who used to live on a farm near Groblersdal. I’ve always loved this cake: my mom makes a vegan version for me pretty much every year (except now I like making it too!).
I’ve been getting into a rhythm of making my own homemade soy yoghurt every other week or so, which my flatmate and I have been absolutely loving. And then the other day I remembered that as a child, I used to help my mom bake muffins with buttermilk or yoghurt (dairy of course, since I barely knew what vegan meant then). So, since I had a full two litres of soy yoghurt on hand, I figured I’d try my hand at some blueberry yoghurt muffins. These are a bit indulgent, with both sugar and oil, so maybe keep these as a weekend treat! I made a batch and froze most of them to limit the temptation!