Fig & Rosemary Muesli Bars

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Muesli bars are actually surprisingly easy to make, I promise! And they can be adjusted to your tastes i.e. swap out different nuts/seeds/dried fruit/herbs/spices for variety. I love that these bars are the perfect combo of complex carbohydrates, plant-protein and good fats, so they don't lean too heavily on a specific macronutrient. They are a balanced snack and could double as an occasional on-the-go breakfast (obviously 2 of them!). Both crunchy and chewy, just like a muesli bar should be. Enjoy them mindfully 🙂

Sami x


Spiced Pumpkin Bread

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Sweet, spiced, and very nice! This beautiful loaf is delicious on its own or topped with any sweet or savoury spread. I don't find it too sweet to have avocado with (some might find this weird?!), but you can either ignore me, make it sweeter with additional maple syrup or give it a go :p Either way, we tried everything including coconut yoghurt, avocado, nut butter, tahini + maple drizzle or solo as a side to soup... and it was delicious every time! Toasts dreamily too. Enjoy your loaf and let me know how you like it, S



Staple Vegan Bread

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The much-anticipated, update to my original vegan loaf - I decided to re-jig this oldie to be a little more current and in line with what I am currently eating like and advocating for... a healthy relationship with carbohydrates. I have done quite a bit of vegan, gluten-free experimental baking in my time and I must admit, almond meal and coconut flour featured quite heavily as the base to most of my recipes. I'd then add in plenty of nuts, seeds or their butters,  a flax/chia egg, and lather through the coconut oil. Maybe some almond/coconut milk too, depending on the occasion! For those of you who might not have caught on - every single one of these are predominantly a rich source of fat. What's more, most of the spreads or toppings would be fat-based - avocado smash, nut butter, coconut/cashew creame... Whilst this all sounds yum x 1000 it really was an aggressive attempt to limit carbohydrates. But what I've realised is firstly, gluten-free baking isn't, and shouldn't, be no grain or no carb baking... and secondly, choosing healthy carbohydrates at every meal is an essential component of a balanced diet.

So whilst I'll always keep the original Vegan Seed Loaf live, because, far be it from me to deprive you of another delicious loaf recipe - and it could work great for some of you trying higher-fat diets for personal health reasons - I bring to you this beautiful rustic staple vegan bread that now occupies my bread basket and freezer. It toasts perfectly and freezes well - so enjoy it slathered with whatever fatty or protein-rich spread you choose, hopefully a side of veg, and sit back in smugness, knowing you are having a well-balanced meal!

Oat & Apple Porridge Muffins

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Everything you would hope to find in a delicious bowl of porridge, tucked nicely into a delicious muffin! Packed with fibre, healthy fats, antioxidants, and only wholefood ingredients there's nothing about these that says they are a "treat". 2 of these should hit the spot if you are looking for a breakfast to take with you on-the-go, or try 1 as a snack. They're not too sweet so feel free to add an extra tbsp of natural sweetener to the batter if desired, or drizzle/spread a little on your individual muffin when eating. I also like to add a dollop of nut butter if I can, They are also quite dense when not straight out of the oven, however see my cooking note re pre-heating the oven to counteract this. You can also mix things up by adding 1 cup berries instead of apple, or other fruits you desire.