Happy new year everyone!! Can’t believe it’s already FOUR days into 2019. 2018 literally felt like four days in total, haha. This past year really flew by! In a good way of course. I’m so grateful for what it brought. From my first E-book to reaching 50k followers on Instagram, fun collabs with my favourite…
Velvety, smooth, rich and creamy chocolate tarts on a chocolate oaty-almond crust. A dream dessert for chocolate lovers.
Ultra rich and fudgy, vegan and gluten-free brownies. Crisp on the outside, but moist on the inside. Then topped with easy homemade strawberry jam.
The creamiest, cheesiest, garlicky vegan hasselback potato gratin. A savoury comfort recipe through and through. And a wonderful recipe to wow your guests.
A bircher bowl is like overnight oats, but jazzed up with nuts and seeds, yogurt and shaved apple. This one’s topped with my homemade strawberry jam and almond butter.
Simply combines strawberries, chia seeds, agave and vanilla. Simmer in a saucepan until thick and gooey and you’re looking at heaven in a jar.
Spiced and Roasted Pumpkin sprinkled with toasted hazelnut and lathered on top of creamy hummus to dip. Gluten-free, vegan, and healthy.
An autumn inspired and desserty porridge bowl made with fried apples topped on spiced porridge, with almond butter, coconut yogurt, and maple syrup.
Vegan Potato and Cauliflower Curry. An easy one-pot vegan curry with potato, cauliflower and red lentils. Perfect weeknight dinner, and makes for great next day leftovers.
These Apple Crumble Bars comprise of a sweet oat and walnut crumble for the base and topping. In-between is a thick layer of apple butter, and thinly sliced & spiced apples. Baked in the oven until gooey and bubbling.