This vegan oil free chocolate banana tahini cake is fluffy yet moist, and chocolaty with a subtle sweetness from the bananas and just a touch of maple syrup. It makes a perfect accompaniment to your choice of drink as an afternoon snack. I enjoy mine with my afternoon tea, a golden milk or matcha latte, while hubby enjoys his with coffee or capuccino and Amal likes hers with a cup of cold oat milk.
Read MoreThese healthy whole food parfaits are packed with the goodness of millet and fig and spiked with ginger, hazelnut butter and cinnamon for a flavour explosion in your mouth. Nutritious and satisfying enough for breakfast, yet decadent enough for dessert and light enough for a snack. What more could you ask for?
Read MoreThis strawberry crisp is vegan friendly, oil free, and gluten free if you use certified gluten free oats. The tahini not only acts as a binder for the topping ingredients, but also adds a whole other dimension of flavour that complements the natural sweetness of the strawberries.
Read MoreThis oil free, refined sugar free granola is made with naturally gluten free and nutrient rich puffed amaranth and rolled oats and infused with the aroma and flavour of orange blossom water and tahini. Crushed pistachios and cranberries are added for extra flavour and texture to round out the granola.
Read MoreThese simple vegan cacao pancakes are a perfect weekend breakfast treat. They’re fluffy thanks to light splet flour, chocolatey thanks to raw cacao powder, and a little bit nutty thanks to the addition of almond flour and hazelnut butter to the batter. They can be served alone with a drizzle of maple syrup and some crushed hazelnuts, or with fresh fruits like strawberries or bananas.
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