Nutella Pinwheels

If you are looking for a quick and easy dessert to impress friends/family or just to treat yourself, then this is for you. With a handful of ingredients you can have a yummy treat within 30 minutes, it’s that easy. Believe me when I say, you won’t want to stop eating these. Enjoy!


1  cup     Nutella

1  roll     Frozen puff pastry – defrosted

Icing drizzle:

1  cup    Icing sugar

1  Tbsp  Milk of choice

½  tsp   Vanilla essence


1. Preheat oven to 200°C. Line a baking tray with baking paper.

2. Roll out your puff pasty about 2-3mm thin and spread the nutella evenly on the dough.

3. Roll up the dough tight into a log form and cut 12 – 18 even pieces. You can cut more or less depending on the size you want them.

4. Spread them out onto the baking tray and brush with milk or egg.

5. Bake for 15 – 20 min, or until they are golden and flaky.

6. Transfer to cooling rack to cool completely.

7. Mix you icing sugar, milk and vanilla in a bowl and drizzle it over your pinwheels.

8. Enjoy!


My Peanut Butter Cookies

Who doesn’t like a yummy peanut butter cookie? My favorite way to enjoy them is by dipping them in some coffee. This is a simple recipe that doesn’t require a lot of time or ingredients, what a score. As these cookies bake, your home will be filled with a delicious bakery smell. Let me tell you, you will be eating more than one within the hour of baking these. Enjoy!


½    cup     Vegan butter*

1     cup     Brown sugar*

¾     cup    Smooth peanut butter*

1     Tbsp   Flax seed powder

4    Tbsp   Water

2     tsp     Vanilla extract

1      tsp     Baking powder

1      tsp     Baking soda

¼     tsp     Salt

2     cup   Cake flour

2    Tbsp   Almond milk

Extra sugar for coating.

* You can use any butter, sugar or peanut butter that you prefer.


1. In a small bowl, make your flax egg by mixing the flax powder with the water. (Let it rest for one minute).

2. In a separate bowl cream together the butter and sugar using a stand mixer or any other mixing method for 1-2 minutes.

3. Add the flax egg, vanilla and almond milk. Mix well.

4. Sift the cake flour, baking powder, baking soda and salt into the bowl.

5. Using a wooden spoon, mix everything together until you see the dough clumps together.

6. Use your hands to press the dough into a ball shape and wrap it with cling wrap. Place it in the fridge to rest for 30 minutes.

7. Preheat oven to 180°C. Line two baking trays with baking paper.

8. Take pieces from your dough and roll it into small balls.

9. Add extra sugar on a plate and coat your cookie balls.

10. Place your cookies on your lined baking sheet. Then press them flat in a crisscross pattern with a fork.

11. Bake for 12-15 minutes or until the sides turn a light golden brown. Let the cookies cool on the tray for 5 minutes. Transfer to cooling rack to cool completely.

You can store your cookies in an airtight container to keep them fresh.

Makes about 34 cookies depending on how big you make your cookie balls.

Raspberry Oat Squares

I love desserts that are super easy to make and only requires one bowl to mix everything together. These yummy squares are fresh, crispy and the perfect dessert for Summer or Spring. You can basically use any fruit filling to make these treats. Enjoy it with a nice cup of tea or coffee. Let me tell you, you will be going back for seconds.


1½      cup      Cake flour

½        cup      Oats

½        tsp       Baking powder

½        tsp       Salt

¼        cup      Desiccated coconut

¾        cup      Vegan butter or margarine

¾        cup      Sugar plus 1 tsp extra

2/3    cup      Raspberry jam

  1. Preheat oven to 180°C. Grease and line a 22 x 23 square pan.
  2. In a large mixing bowl, combine your cake flour, salt, baking powder, oats, desiccated coconut and sugar. Leaving the 1 tsp extra sugar aside.
  3. Add small amounts of butter all over the dry ingredients.
  4. By using your fingertips, work the butter into the mixture until clumps starts to form or just combined.
  5. Add ¾ of the dough to the pan and press into an even layer.
  6. Spread your raspberry jam into an even layer on top of your dough.
  7. Crumble the remaining dough over the jam.
  8. Take your extra teaspoon of sugar and sprinkle it evenly on top.
  9. Bake for 20-25 minutes depending on your oven or until the top layer gets golden brown.

*Store in an airtight container in the fridge. Suitable for home freezing.


Homemade Dog Treats

Have you ever taken the time to think about all the different kind of ingredients that goes inside of those delicious store-bought doggie snacks? It’s quite crazy to think of, so I make my very own instead. That way I can know exactly what’s in them. The options to different flavors are endless. These yummy treats only requires four organic ingredients to make. You don’t have to feel guilty giving your fur babies these. My dogs are obsessed with them, they devour it within seconds. I promise you, your dogs will love them too.


1         cup        Mashed pumpkin

½        cup        Organic peanut butter

4        cup        Oat flour (I made my own by blending dry oats)

2         lrg         Eggs


  1. Steam about 500g pumpkin in a little bit of water until soft. Mash the pumpkin with a fork or masher. Leave to cool completely.
  2. Preheat your oven to 190°C. Line 2 baking trays with baking paper.
  3. In a large bowl add your cup of mashed pumpkin, eggs and peanut butter. Mix well.
  4. Add your oat flour and mix well with a wooden spoon. You can also use your hands to bring the dough together.
  5. Cover your bowl with cling wrap and place it in the fridge for 30 minutes.
  6. After the dough has cooled, you can roll it out with a rolling pin between two pieces of baking paper about half an inch thick.
  7. Use your cookie cutters to cut out the treats.(I had dog bone cookie cutters, but you can use whatever you have).

8. Place your dog treats on the baking trays.

9. Bake for 10-15 minutes depending on your oven. (Add 5-10 minutes extra for a more crunchier texture)

10. Leave the treats to cool on the baking trays for about 10 minutes. Transfer to a cooling rack to cool completely.


*Store treats in an airtight container or in a cute doggie tin if you have one.


Banana Oat Muffins

These simple banana oat muffins are super easy to make and so delicious, you’ll catch yourself eating everything. They are more on the healthier side than my Maple Banana Bread recipe, but they are still a treat for sure. Instead of using regular sugar for sweetness, I used coconut sugar and for me it compliments the banana very well. I love muffins for easy on the go breakfast or to have as a snack during the day. Believe me when I tell you, if you had one you will keep wanting more.

I hope you enjoy making these yummy muffins as much as I did.


3       med         Banana’s

1        Tbsp        Flax powder

3       Tbsp        Water

1/3    cup         Canola oil

2        tsp          Vanilla essence

½        cup         Coconut sugar

½        cup         Cake Flour

½        cup         Oat flour (made my own by blending dry oats)

2        tsp          Baking powder

1         tsp         Baking soda

½        tsp          Salt

1/3    cup         Vegan dark chocolate chips


  1. Preheat oven to 180°C. Line 2 muffin pans with muffin liners. I got 10 muffins out in the end.
  2. In a large bowl mash your bananas with a fork.
  3. In a separate small bowl, make your flax egg by mixing the flax powder with the water. (Let it stand for one minute).
  4. Add your flax egg, canola oil and vanilla essence to the mashed banana. Mix well.
  5. Sift the cake flour, baking powder, baking soda and salt into the bowl.
  6. Add your oat flour, coconut sugar and chocolate chips. Mix well to combine.
  7. Scoop the mixture into the muffin pans about three quarters full.
  8. Bake for 20-25 minutes depending on your oven. Test with a toothpick, if it comes out clean it’s done.
  9. Let the muffins cool in the pans for 5 minutes. Transfer to a cooling rack to cool completely.

*Store in an airtight container at room temperature or in the fridge.

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.