This warm crumble is so simple with no baking involved. We add sweet white miso to create a scrumptious salted caramel flavoured sauce. Enjoy with a scoop of dairy-free ice cream.
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.
Flapjacks make a great snack, but are all too often laden with sugar and butter. We’ve given a traditional flapjack recipe a makeover and made these vegan and free from refined sugar. Use certified gluten free oats to make them gluten free too.
This cake is deliciously fruity and moist. The polenta and corn oil give it a rich yellow colour and combined with the ground almonds, a satisfying grainy texture.
Impress your guests with this delicious vegan alternative to the classic rhubarb crumble.
This delicious dairy-free cake makes the perfect alternative to cheesecake.
Deliciously simple, and simply delicious, this healthy dessert is also packed with natural fibre found in agar flakes.
These muffins are a true celebration of colour, texture and taste.