Category Archives: Snacks

Gluten Free Oat Flapjacks

Enjoy these tasty gluten free oat flapjacks! They make a great healthy snack or a quick breakfast! Having discovered recently that I can eat oats if they are gluten-free without having a reaction, I’m thrilled to be able to make this vegan version of these tasty flapjacks that I used to make years ago, replacing the butter with coconut oil.

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Makes 9


100g               Dates

100ml             Filtered water

100g               Coconut Oil

1tbsp              Ground flaxseed

2tbsp              Agave nectar

50g                 Almonds

50g                 Pumpkin seeds

200g               Gluten free oat flakes


Soak the almonds and pumpkin seeds overnight.

Preheat the oven to 180C.

Chop the dates and add to a pan with the water. Simmer until the dates are soft.

Now add the coconut oil and allow to melt. Add the agave nectar and mix in.

Chop the almonds and add to the pan with the whole pumpkin seed. Mix well.

Finally pour in the oat flakes and mix thoroughly.

Pour the mixture into a square baking tray and press down firmly with a wooden spoon.

Bake in the oven for 20 minutes.

Remove and leave to cool. Now cut into 9 pieces.

Store in a cool, dry place and eat within a week.


Raw Chocolate Bar

Treat yourself to a homemade, dairy free and sugar free chocolate bar for Easter! It’s very easy to make, especially if like me you always have coconut oil in your cupboard!

I’m always on the look out for sugar free chocolate. You can buy dairy free, but refined sugar free is hard to find. I don’t eat refined sugar as it makes me feel dizzy and jittery! So I decided to make my own sugar free chocolate bar! I used agave nectar to sweeten the chocolate which is low GI and doesn’t give you that unhealthy sugar rush!


Makes 1 bar

Cooking time: 20 minutes

Freezing time: 40 minutes


100g               Coconut Oil or Cacao Butter

5tbsp              Cacao Powder

3tbsp              Agave Nectar

1/4tsp             Himalayan Pink Crystal Salt or Sea Salt


Heat a pan of water on a low heat and place the coconut oil or cacao butter in a bowl over the pan. Slowly melt the coconut oil or cacao butter.

Now add in the cacao powder and mix well with a metal whisk until it is smooth.

Lastly add in the agave nectar and the salt and mix well.

Now take the bowl off the heat and pour the mixture into a small, rectangular plastic container in the shape of a chocolate bar.

Put in the freezer for 40 minutes.

Remove from the freezer and using a knife cut the chocolate bar into a grid to make the chocolate segments.

Now you can indulge in delicious chocolate!

Store in the fridge.

Vegan Chocolate Cake!

Indulge in this delicious, guilt-free chocolate cake made without dairy, eggs or gluten. It is so simple to make and your friends and family will love it! I used the same ingredients as in my Vegan Chocolate Muffins recipe to make this chocolate cake and used my Raw Chocolate Mousse recipe to make the tasty chocolate icing! I plan to make it as a birthday cake on my birthday!



Cake Ingredients

150g              Quinoa

150g              Brown Rice

1tbsp             Coconut Oil

3tbsp             Ground Flaxseed

5tbsp             Cacao Powder

6tbsp             Agave Nectar

1tsp               Apple Cider Vinegar

3tsp               Baking Soda

1/4tsp            Pink crystal salt

500ml            Almond Milk

Chocolate Icing Ingredients

1                     Ripe Avocado

4tbsp              Cacao powder

2tbps              Agave nectar

300ml             Almond milk

1/4tsp             Pink crystal salt


100g               Raspberries


Preheat the oven to 180C.

Grease a cake tray with the coconut oil.

Add the quinoa and brown rice into a Vitamix blender and blend on full power for 30 seconds to make the flour. Now add in all the other ingredients. Blend for 30 seconds until well mixed.

Next pour the mixture into the cake tray.

Bake in the middle of the oven for 25 minutes.

When the cake is cooked, leave it to cool for 5 minutes and then carefully remove it from the tray and place on a rack to cool.

Now make the icing. Add the icing ingredients into the blender and blend for 30 seconds on full power until well combined.

Spoon out the icing on top of the cake and spread evenly with the back of a spoon. Place the raspberries around the edge of the cake.

Store in the fridge and eat within 4 days.

Gluten-Free, Vegan Quinoa & Brown Rice Pancakes

Happy Pancake Day everyone! Today I’m going to be making my quinoa and brown rice pancakes which are gluten-free and vegan! The almond milk replaces the dairy milk and the flaxseed binds the mixture instead of the eggs!

Quinoa & Brown Rice Pancakes

Makes 6Strawberry Pancakes

75g                 Quinoa

75g                 Brown rice

1tbsp              Desiccated coconut

1tbsp              Flaxseed

1tbsp              Agave nectar

300ml             Almond Milk

300ml             Filtered Water

If you have a Vitamix blender, pour in the quinoa and rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and brown rice for 40 minutes and then place them in the blender.

Add the desiccated coconut, flaxseed, agave nectar, almond milk and water to the blender. Mix until it has formed a liquid batter.

Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar and lemon juice. Delicious served with spoonfuls of nut butter.

Serve warm and enjoy!

Vegan Chana Halva

Halva is deliciously sweet and easy to make! The dessert is popular in the Middle East. This version is made from chana which are chickpeas. It is vegan as I have replaced the butter with coconut oil and the dairy milk with almond milk. My family found it very tasty!

I am fond of Middle Eastern dishes especially hummus, dhal and falafel. Perhaps I had a past-life in Egypt!


Makes 9 pieces


150g               Chickpeas

3tbsp              Coconut Oil

150ml             Almond Milk

½ tsp              Ground Cardamom

6 tbsp             Agave Nectar

50g                 Cashew Nuts

50g                 Almonds


Soak the chickpeas in cold water overnight.

Drain the chickpeas and blend them while still wet to form a paste.

Melt the coconut oil in a non-stick pan. Add the chickpea paste and cook for 5 minutes, stirring regularly.

Now pour in the almond milk. Bring to the boil and then simmer on a low heat for 10 minutes, stirring regularly. Add in the agave nectar, ground cardamom and roughly chopped cashew nuts and almonds. Simmer for another 5 minutes, stirring regularly until you have a sticky dough.

Pour the dough into a square baking tray and leave to cool for 30 minutes.

Put in the freezer overnight.

Next morning take the halva out of the freezer to defrost for 1 hour. Cut the halva into rectangles and enjoy!

Store in the fridge.

Vegan Chocolate Muffins

Treat yourself to these delicious yet healthy gluten-free, vegan chocolate muffins! They are perfect to have as an afternoon snack and will satisfy your sweet tooth! The quinoa and brown rice make them high in vegan protein!

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Makes 12

90g                 Quinoa

90g                 Brown Rice

1tbsp              Coconut Oil

2tbsp              Ground Flaxseed

3tbsp              Cacao Powder

4tbsp              Agave Nectar

1tsp                Apple Cider Vinegar

2tsp                Baking Soda

1/4tsp             Pink crystal salt

300ml              Almond Milk

Preheat the oven to 180C.

Grease each section of a muffin tray with coconut oil.

Add all the ingredients into a Vitamix blender. Blend for 30 seconds until well mixed.

Next spoon the mixture into the 12 sections of the muffin tray. Fill up each section to about ¾ full.

Bake in the middle of the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool.

Store in a cool, dry place and eat within 5 days.


My Vegan Chocolate Muffins recipe is featured in the ChefChili app!


Raw Mango Cheesecake

Treat yourself to this tasty raw mango cheesecake!


Makes 1


150g               Walnuts

150g               Dates

1tbsp              Desiccated Coconut

1tbsp              Flaxseed


2                     Ripe Mangoes

150g               Cashew Nuts

3tbsp              Agave Nectar

1tbsp              Peanut Butter

1tbsp              Coconut Oil

Soak the walnuts in water overnight.

Add all the base ingredients into a food processor and blend until the mixture starts to stick together. Scoop out of the food processor and spread evenly in the bottom of a cake dish with a spoon.

Blend the cashew nuts until fine. Add in the other ingredients and blend until a smooth paste has formed. Pour into the cake dish over the base and spread evenly with a spoon. Put in the fridge to set for a few hours. Serve and enjoy!

Store in the fridge. Eat within a week.

Amaranth Gingernut Biscuits

The flavours of amaranth and ginger combine well to make a tasty tea-time treat!


Makes 10

150g               Amaranth

3tbsp              Agave Nectar

4tbsp              Melted Coconut Oil

50ml               Filtered Water

½ tbsp            Ground Ginger

¼ tsp               Pink Crystal Salt

Preheat the oven to 200C.

Pour the amaranth into a Vitamix blender and blend on full power for 30 seconds.

Add all the other ingredients and blend until the dough is well mixed.

Put a sheet of baking paper on a baking tray. Spoon the mixture onto the baking paper using one dessertspoon full per biscuit. Press down with the back of the spoon.


Bake for 15 minutes.

Leave to cool, then store in an airtight container. Eat within a week.

Chocolate Snowballs

Indulge in these delicious chocolate snowballs, the perfect afternoon treat.

Chocolate Snowballs

Makes 10


100g                           Walnuts

100g                           Dates

1                                   Ripe Banana

1tbsp                          Agave Nectar

5tbsp                          Cacao

¼ tsp                          Pink Crystal Salt

50g                              Desiccated Coconut


Soak the walnuts overnight and soak the dates for 15 minutes.

Add the walnuts to the blender and grind until small and crumbly. Cut the banana into small pieces and add to the blender, along with the dates, cacao, agave and salt. Blend to a thick and smooth chocolate paste.

Put the desiccated coconut in a small bowl.

Roll up the chocolate mix into medium sized balls in your hands. Roll around in the desiccated coconut until completely covered. Add to a container. Repeat the process.

Store in a container in the fridge. Eat within a week.

Gluten Free Blueberry Muffins

Treat yourself to these tasty gluten free blueberry muffins for an afternoon snack! They are made using quinoa and brown rice flour and are 100% gluten free!

Gluten Free Blueberry Muffins

Makes 12


75g                 Quinoa

75g                 Brown Rice

2tbsp              Ground Flaxseed

1tsp                 Apple Cider Vinegar

2tbsp              Desiccated Coconut

4tbsp              Agave Nectar

30g                 Raisins

75g                 Walnuts

1tsp                 Baking Soda

1tsp                 Cinnamon

1/4tsp             Pink crystal salt

300ml             Almond Milk

150g               Blueberries


Preheat the oven to 180C.

Rinse and then ground the quinoa and brown rice in the blender.

Add in all the ingredients except the blueberries into the blender. Blend for 1 minute until well mixed.

Now stir in about 100g of the blueberries.

Next, spoon the mixture into the 12 sections of a muffin tray. Fill up each section to about ¾ full. Drop the extra blueberries on top.

Bake in the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool for about 15 minutes.