Garlic Maple Glazed Rainbow Carrots

As Christmas is fast approaching, I think it’s time to make a beautiful side dish for your Christmas table. Impress your friends with these gorgeous rainbow carrots. They are delicious and stunning to look at. I couldn’t stop eating it. Your table will be looking festive in no time with all the different colours. I hope you enjoy it as much as I do.


1      med   Bag mini rainbow carrots

1½    tsp     Crushed garlic

1      tsp     Oregano

2    Tbsp    Butter/Margarine (melted)

2    Tbsp    Maple syrup

½     tsp      Pepper

1     tsp      Salt

  1. Toasted pine nuts
  2. Chopped parsley
  1. Preheat oven to 180°C. Prepare a baking dish.
  2. Peel and wash your carrots. Place carrots in a big mixing bowl.
  3. In a small bowl melt together the butter, garlic and oregano.
  4. Combine the butter mixture with the carrots and mix well to coat.
  5. Add your salt, pepper and maple syrup. Mix well.
  6. Spread your carrots out into the baking dish. Get every last drop of sauce over the carrots.
  7. Roast for about 20-25 minutes depending on your oven. Give the carrots a mix halfway through.
  8. After the carrots are done, let them cool for 5 minutes.
  9. While the carrots are cooling, take a clean pan and toast your pine nuts on the stove. Remember to move them around every few seconds because they can burn easily. After they turned a light brown colour, they are done. Remove from pan because they will continue to cook.
  10. Serve your carrots on a beautiful serving plate. Garnish with your pine nuts and chopped parsley.

*If you have a bigger crowd just double or triple the recipe.

Easy Jam Tarts

This recipe only requires 2 ingredients and only 20 minutes of your time, that’s how easy it is. Enjoy these delicious tarts with coffee, tea or just on its own. I promise you that as soon as you start enjoying these jam pockets, you will finish every last one of them. I hope you enjoy them as much as I do.


1    Roll vegan puff pastry (defrosted)

Apricot & Strawberry jam*


*You can use any jam you like. I used strawberry and apricot jam because that’s what I had.

Extra: Almond milk and icing sugar

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
  2. Flour your workspace and rolling pin. Roll out your puff pastry as thin as possible but not too thin.
  3. Use a round cookie cutter or the top of a glass and cut circles out of your puff pastry.
  4. Use a teaspoon to scoop a dollop of jam in the center of each circle.
  5. Use your finger to smear almond milk around your circle so that the sides can stick together. Fold your circle in a half moon shape.
  6. Take a fork and press the sides to seal it. Dip the fork in almond milk each time you press.
  7. Place your tarts on the baking tray and brush each tart with a little bit of almond milk.
  8. Bake for 10 minutes. Let the tarts cool on baking trays for 5 minutes. Transfer to cooling rack to cool completely.

*Tip: Make sure you seal your tarts good otherwise the jam will ooze out while baking your tarts.

Garnish your tarts with a dusting of icing sugar. Display your jam tarts or store in an airtight container.



Easy Vanilla Choc Chip Muffins


I was craving choc chip muffins the other day. So I thought… I can definitely try and make them vegan, and guess what? They turned out super great. This one bowl recipe is quick and easy. Within 30 minutes you will have delicious and soft muffins for breakfast or just for a quick on the go snack. This recipe makes 12 muffins. I hope you enjoy it.


1½       cup       Cake flour

½         cup       Sugar

2         tsp        Baking powder

½         tsp        Salt

1         Tbsp      Flax seed powder

3         Tbsp     Water

1          tsp        Vanilla essence

1          cup       Almond milk( or any other milk of choice )

1/3      cup       Canola oil

100      g           Vegan dark chocolate chips

  1. Preheat oven to 180°C. Line muffin pans with muffin liners(2x 6 muffin pans).
  2. In a small bowl prepare your flax egg by mixing the flax seed powder and water together. Leave it for about 3 minutes.
  3. In a bowl mix together the almond milk, vanilla essence, canola oil and flax egg.
  4. Sift in the flour, baking powder, salt and sugar. Mix well.
  5. Add in your chocolate chips and mix until just combined.
  6. Fill each muffin liner about ¾ full.
  7. Bake for 15-20 minutes(depending on your oven) or until a toothpick comes out clean.
  8. Let the muffins cool in the pans for about 10 minutes. Transfer to a cooling rack to cool completely.

Store in an airtight container or display muffins on a cake stand.


Lemon Poppy Seed Cookies


These cookies are crisp, buttery and full of lemon flavour. It’s perfect with a cup of tea or coffee or just to cuddle on the couch and snack on them. I know I’m obsessed with lemon but how can you not be? These cookies are delicious and will be gone in a blink of an eye. Test it for yourself, you won’t regret it!


1½     cup      Cake flour

¾       cup      Sugar

1        tsp       Baking powder

½       tsp        Salt

1½     Tbsp     Poppy seeds

¾       cup      Vegan butter or margarine

1        tsp       Vanilla essence

Juice of 1 medium lemon

Zest of 1 medium lemon

*Extra ½ cup of sugar

Icing Drizzle ingredients:

¾      cup      Icing sugar

3      tsp       Water

A drop of vanilla essence

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. In a bowl sift together the cake flour, sugar, baking powder and salt.
  3. Add in the poppy seeds, lemon zest, lemon juice and vanilla. Mix well.
  4. Scatter butter in tiny amounts into dry mix.
  5. Using a fork or pastry cutter combine the butter with the dry mixture until it clumps together.
  6. Dump the mixture onto the counter and press it together. Knead the dough a few times.
  7. Take about 2 tbsp of the dough and roll into small balls.
  8. Prepare a plate with about ½ a cup of sugar.
  9. Roll the dough balls in the sugar to coat and place on the baking tray. Using your fork press slightly down on each ball.
  10. Bake for 10-12 minutes or until sides turn golden brown. Let the cookies cool on the tray for 10 minutes. Transfer to cooling rack to cool completely.
  1. In a small bowl mix together the icing sugar, water and vanilla.
  2. Place icing in a small piping bag or you can use a spoon and drizzle the icing over the cookies.
  3. You can serve the cookies straight away or store them in an airtight container.

Makes about 20 cookies. Enjoy!


Blueberry Lemon Poppy Loaf Cake


I love everything lemon as well as blueberries so I thought to combine the two and make something delicious and fresh. This is such a summer dessert. The lemon glaze on top gives it that little extra sweet tartness that goes so well with this cake. I hope you enjoy it as much as I do. Also it’s Vegan.


2½       cup     Cake flour

1          cup     Sugar

3         tsp       Baking powder

3         Tbsp    Poppy seeds

½         cup      Canola oil

1          cup      Unsweetened almond milk (or any milk you prefer)

½         cup      Lemon juice (± 4 lemons)

4         tsp       Lemon zest

1         Tbsp     Vanilla essence

1          cup      Blueberries*

Pinch of salt

Lemon glaze ingredients:

1½     cup     Icing sugar

1       tsp      Almond milk

Juice of 1 lemon

  1. Preheat oven to 180°C. Grease and line a loaf pan.
  2. In a bowl sift together the flour, baking powder, sugar and salt. Add in the poppy seeds and lemon zest. Mix well.
  3. In a separate bowl mix together the canola oil, almond milk, lemon juice and vanilla essence.
  4. Combine the wet ingredients with the dry and mix well until just combined. I used a wooden spoon to mix.
  5. Add in your blueberries and mix.
  6. Transfer mixture to the loaf pan about ¾ full.
  7. Bake for 45-50 minutes or until cake tester comes out clean.
  8. Leave the cake to cool for about 10 minutes in the pan. Transfer to a cooling rack to cool completely.


  1. In a bowl mix together the icing sugar, lemon juice and almond milk.
  2. Once the cake is cooled completely, drizzle the lemon glaze all over the cake.
  3. Decorate the cake however you want.


  1. In this recipe I used frozen blueberries. You can use fresh blueberries as well. If you are using frozen berries I will suggest not mixing it to much into the batter otherwise it will turn it purple.
  2. I used a loaf pan for this recipe but you can use a square pan if you want. I had some of the mixture left that didn’t fit in my loaf pan so I made muffins with it.
  3. You can store the cake in an airtight container or on a cake stand if you are going to impress your guests. I keep my cake in the fridge because I like it cold.

Vegan Maple Banana Bread

I love to make a double batch of banana bread to keep in the freezer for backup. It doesn’t keep long in our home. We love to enjoy it for breakfast with some butter. You can also use this recipe to make some muffins for an easy on the go snack. It’s easy to make and so good.


4     Lrg     Ripe bananas

1     Tbs      Flax powder

3     Tbsp    Water

1¾    cup     Cake flour

½      cup     Sugar

½      cup     Maple syrup

1       tsp      Baking powder

1       tsp      Baking soda

½       tsp     Salt

6      Tbsp   Canola oil

1        tsp     Vanilla

  1. Preheat oven to 180°C and make sure oven rack is in the middle of the oven. Grease and line a loaf pan.
  2. In a small bowl mix together flax powder and water to make your flax egg. Stir and set aside to thicken.
  3. In a large bowl mash the bananas until smooth. Leave a bit of small chunks.
  4. Mix in the flax egg, vanilla and oil.
  5. Sift in the flour, sugar, salt, baking powder and baking soda. Mix until well combined.
  6. Transfer mixture to the loaf pan and spread the top even.
  7. Bake for 30-40 minutes depending on your oven.Test with a toothpick or cake tester, if it comes out clean it’s done.
  8. Leave banana bread to cool in loaf pan for 10 minutes. Transfer to cooling rack to cool completely.
  9. Store banana bread in an airtight container at room temperature or in the fridge.

*To make it more yummy you can add dark chocolate chips to the mixture.

Vegan Jam drop cookies

I can eat a whole batch of these cookies with one sitting. They are so addicting you can’t just have one. These cookies are a perfect snack with a cup of tea or just to enjoy on their own. They are colorful and stunning to look at. I hope you enjoy them too.


2     cup      Cake flour

¼     tsp       Salt

1      cup      Plant-based butter

¾     cup       Sugar

3     Tbsp     Almond milk

1      tsp        Vanilla essence

*Any jam of choice. Here I used strawberry jam, passion fruit jam and lemon curd.

  1. Preheat oven to 180°C. Grease and line a baking tray with baking paper.
  2. In a stand mixer or handheld mixer beat the butter, sugar and vanilla on high speed until light and fluffy.
  3. Add the almond milk and continue to mix.
  4. In a bowl sift together the flour, sugar and salt.
  5. Add the dry ingredients and stir until just combined.
  6. Roll the dough into small balls.
  7. Place the cookie balls onto a baking tray and use your finger or the back of a wooden spoon to make an indent in the middle.
  8. Place a small amount of jam into each indent.
  9. Bake the cookies for about 10-15 minutes( depending on your oven ) or until light brown.
  10. Leave the cookies on the baking tray to cool for about 10 minutes and then transfer them to a wire rack to cool completely.
  11. Store cookies in an airtight container in the fridge(I like mine cold) or at room temperature.

Best Vegan Pancakes

I always had an obsession with pancakes, I can’t remember exactly when it started but I’m not mad about it. It just puts a smile on my face when I have them. In our home we always have pancakes on Sunday. We call it pancake Sunday.


2      cup     Self-raising Flour

½      tsp      Salt

2      Tbsp   Sugar

1½    cup     Almond milk( any milk alternative )

½      cup     Water

2     Tbsp    Canola oil

1       tsp      Vanilla essence

  1.  In a large bowl sift together the self-raising flour, sugar and salt.
  2.  Add the almond milk, water, vanilla and oil.
  3.  Mix well with a wooden spoon or mixer until batter is smooth.
  4.  Fry in a non-stick pan, or a pan with butter or oil.
  5.  Make the pancakes as big as you want.
  6.  Fry until golden brown on both sides(about 2 minutes a side)

*Serve pancakes with maple syrup, fruit or anything you like. Enjoy!