Ok - we’ve got a real goood one for you… This recipe brings a twist to the classic pairing of strawberry & rhubarb.. These bars turned out wonderfully chewy and crunchy at the base, with the juiciest fruity centre and a lush crisp topping. We’ve used the mighty sumac spice in the strawberry and rhubarb filling, which added an earthy, citrusy punch, and with the tartness coming from the rhubarb, this perfectly balanced the sweet & lemony flavour of the strawberries. This recipe is a healthier take on the typical crumble bars - we’ve used a combination of rolled oats, almond flour and chopped walnuts to get that wholesome nutty flavour, and added an egg replacer & vegan butter to ‘glue’ the mixture together making these Gluten Free & Vegan. This is one of those recipes that you’ll keep coming back to, and it’s perfect for any time of the day. A sweeeeet breakfast option, as well as a quick mid-afternoon pick me up… make a bigger batch and freeze to keep for those sweet tooth emergencies!

This spiced ginger cake is deliciously rich, moist, sticky and a little bit chewy; thanks to the addition of the fiery crystallised ginger pieces. Yum! It’s the perfect afternoon tea cake - with all the lovely warm and deep flavours of ginger and nutmeg, paired with a sweet and tangy passionfruit glaze. The bold, fruity and tart flavour of passionfruit brilliantly balances the richness of the batter. We opted to use black treacle in this recipe, as this adds a real depth of flavour and creates that lush sticky exterior. This cake is super simple to make and improves/becomes more moist after a day or two of sitting. We highly recommend this cake for a cheeky little breakfast option with your morning coffee…it’s gooood.

Need a protein kick? These Chocolate Peanut Butter Protein bars will do the trick. This is a simple recipe that does not require any baking* The base is a combination of puffed rice cereal, peanut butter, maple syrup and protein powder - these real wholesome ingredients provide you with healthy fats, fiber and a good ratio of carbs - leading to a great boost in energy, keeping you full and very satisfied. Great as a pre-post workout snack, or those afternoon slump times… We decided to give these a little ‘oomph’ factor and cover the top with a rich dark chocolate and a generous sprinkling of roughly chopped mixed nuts (for that extra crunch). We promise this will be your go-to bar to keep in your fridge & snack/enjoy throughout the week.

Figs. Are. Great. Aside from the numerous health benefits (rich in copper, vitamin B6, calcium, magnesium and packed full of fibre), this wondrous fruit works sooo well in both savoury and sweet dishes, and pairing them with a bit of tahini and dark chocolate, well.. it’s ultimate bliss! For this oatmeal cookie recipe, we used sticky dried figs for added natural sweetness, flavour and that lush chewy texture. We decided to opt for quite a chunky shape, but feel free to make them a little thinner if you prefer a more crisp, slim cookie. We love these with a cup of tea - they’re super satisfying, filling and work perfectly as an afternoon pick me up. We opted to use a mix of ground oats and spelt flour, as the spelt gives these cookies a compelling nutty flavour whilst keeping them quite light and airy, and of course both oats and spelt are gut-friendly grains, keeping you feeling fuller for longer and aiding in a nice and healthy digestion.

Puddings? What’s not to love, right?! This fresh and flavourful Mango & Mixed Berry Chia Pudding is Vegan, Gluten Free and UUUUBER delicious! Super simple to make, and perfect as a healthier dessert option. The chia seed base is made up of half oat milk, half coconut milk, chia seeds, maple syrup, vanilla extract and a pinch of sea salt. For the fruity coulis layers we went with fresh mango and frozen mixed berries. We would recommend making the chia seed mix the day before to leave & soak overnight. The sharp contrast of the tart berries beautifully balances the sweetness of the Mango and Chia Seed Pudding. This is a light, creamy and delicious breakfast choice or a tasty evening dessert, y’know.. for when that sweet tooth is calling!

Rhubarb crisp is one of the most comforting and delicious bakes, and recently we’ve been turning to this recipe on a regular for a wholesome breakfast option. Traditionally crumble or crisp recipes are seen as a dessert, however by reducing the sugars, upping the fruit game and using no flour, we’ve made this a healthier Vegan version, which is also gluten free! We combined rhubarb with blueberries for this recipe, and together they provide a great source of Vitamin K, Vitamin A, Vitamin C, antioxidants, manganese, potassium and plenty of fibre. Top news for our tums! The crisp itself is made up of gluten free oats, cinnamon, finely processed almonds, walnuts and a hint of maple syrup for sweetness. This crisp you can turn to any time of the year, mixing it up with all kinds of seasonal fruits! Add some yogurt and you have yourself a tasty and filling breakfast bowl, or a scoop of ice cream for a sweeeet little evening treat!

Yeah, these turned out mega & so we thought we’d share.. If you’re having one of those ‘chocolate craving’ days (ha - always) but you also want something on the lighter, healthier side - this chickpea brownie recipe is the one guys! These brownies taste super rich, fudgey and gooey (just like the traditional kind) but these are completely gluten free, vegan, and taste just as good, if not better. The chickpeas are naturally high in starch and protein, creating a really rich and delicious brownie batter, they add a softness and moisture to the texture that you just can’t get from flour, and people who don’t know the secret ingredient ahead of time will seriously never be able to guess! We’ve kept it pretty basic on the ingredients front and you’ll be glad to know, pretty much everything gets added to a food processor, whipped to a smooth batter, transferred to a baking tin et VOILA! Easy chick-peasy.

For a simple, delicious & wholesome treat, try out our yummy and super moist Rye Apple & Blueberry loaf. It is deliciously spiced with cinnamon and nutmeg, loaded with juicy blueberries and apples. This cake is perfect for breakfast, afternoon tea or anytime you want to have a little sweet pick me up!

The batter for this loaf is lovely and moist, and with the use of Rye flour this cake contains very little gluten (good news for our tummies). Compared to all purpose flour, which is milled from wheat, baking with rye flour keeps the cakes staying fresher for longer, as the moisture retention is far greater and it’s an all round better & far more nutritious grain to consume. We also added some lemon zest and juice, which naturally pairs beautifully with blueberries and balances the sweetness of this cake with a tasty tangy kick. Enjoy with a dollop of yogurt and more fresh berries on the side!

This Semolina Orange cake is comforting, not too sweet, soft and has a citrusy punch with the use of orange juice, zest and sweet orange syrup. With a crunchy outer layer and a delicate moist centre, this cake has a much more lighter texture than your usual ‘sponge cake’ batter. We used fine semolina flour, as opposed to all purpose flour which gives a chewier texture and slightly nutty notes. We topped this cake with some thick and creamy Greek yogurt to balance the sweetness and sprinkled with some roughly chopped pistachios for an added crunchy texture. This cake is a popular dessert in Turkey, and many other Middle Eastern and Mediterranean countries. Each country has their own ‘take’ on this bake but the staple ingredients such as the semolina and sweet citrus syrup is used universally. This is definitely one of the best tea time cakes, and we can assure you will be a hit with all your friends & family!

We’re starting off the month on the right (tasty) foot with these Vegan Berry Muesli bars. They have a lovely crispy & chewy texture, packed with a mixture of dried berries, whole grains, drizzled with delicious white coconut milk chocolate and topped with crunchy chia seeds. Made in under 10 minutes, these are fool-proof, easy to make and properly satisfying... (& NO BAKING REQUIRED)! We used maple syrup to sweeten these (but you can also use honey for non Vegan version), peanut butter ‘to bind’, a pinch of sea salt & to make life just that little bit easier - we’ve used store bought Muesli.. this way you save money and the hassle of buying bags of various nuts, seeds and dried fruits!

These nutty date bars are packed full of goodness; loaded with anti oxidants, minerals, fiber and protein, they are a sweet tooth dream! The combination of dates & the slightly bitter tahini has always been a winner for us! These bars are super soft & chewy, made up of a date paste, ground nuts & flax seeds. We’ve also made it that little bit more indulgent and glazed these bars with melted dark chocolate and a finishing of sea salt. These work perfectly as a snack option for any time of the day.

Very similar to carrot cake, this is a delicately moist spiced cake, full of grated butternut squash & toasted nuts, generously covered in a tangy and sweet cream cheese icing. It’s beautifully fragrant and the butternut squash gives a lovely earthy tone. We used dark muscovado sugar and lightly toasted pecans for a deeper flavour. This cake would be equally nice with some raisins or sultanas but we decided to head down the nut route for an added crunchiness. We used wholegrain spelt flour as we love its flavour and health benefits and we found it gives the cake a more richer & wholesome tone. It’s rich without being overly decadent & the Yuzu juice we used in the cream cheese icing perfectly balances the creamy sweet taste with a punchy citrus note.

We don’t know about you but for us it’s almost impossible to turn down cookies of any kind! Thankfully, we’ve found a way to get our cravings sorted.. These oat & banana cookies are suuuper easy to prepare - you throw everything in one bowl, mix it up, scoop it out & it’s ready to bake! These are a much healthier option than the traditional oatmeal cookies you’d buy in the store, and the wholesome base of oats, banana & peanut butter keeps you nice and full and very satisfied. We first made these cookies a few weeks ago when trying to find ways to keep our energy levels going during the day. After many tests, we finally found the sweet spot with these & couldn’t wait to share with you guys!

HAPPY NEW YEAR! New year, new beginnings… by Chinese tradition it is the year of the Tiger. In China, the Tiger is considered the king of all beasts as it symbolises power and a great deal of nerve. Confident, full of energy - this is the year for all of us to take on a challenge & bring all efforts & energy together to accomplish something we find important to us! Whether it’s personal, work related or just a new sport/hobby you wanted to try - get out there & get it! …& with that we’re sharing one of our favourite quick recipes for a SUPER YUM energy booster! (You know, to get you going along the way…) Packed with fiber, protein and healthy fat these make for one amazing healthy snack ; working well as a breakfast bite on-the-go, mid-morning or afternoon snack, and equally great for pre- and post-workouts! The two big stars in these particular bites are Figs & Oats.. a truly sweet & wholesome combo!