Vegan Cinnamon Rolls

Yes! Vegan Cinnamon Rolls! I can’t be the only one who craves them 24/7 and what other way to satisfy a craving than to cave in…


You will need:


-3 1/4 cups flour, plus extra for rolling out the dough

-1 tbsp yeast, 2 tbsp agave, 1/2 cup warm water

-1/2 cup unsweetened plant milk (warm), 1 tbsp lemon juice

-¼ cup brown sugar

-1 teaspoon fine grain sea salt

-2 tsp cinnamon

-2 tbsp coconut oil (optional)


-⅓ cup coconut sugar

-1½ tablespoons ground cinnamon

-2 tablespoons unrefined coconut oil, melted

First start by activating the yeast, set aside. Then make your “buttermilk” with the soy milk and lemon juice, also set aside.

In a large bowl combine the sugar, salt and cinnamon together. Next add in the active yeast and buttermilk and thoroughly mix in portions of the flour at a time. After all is combined, knead the dough for a minimum of 5 minutes, adding in the coconut oil if desired.

Set the ball of dough back into the bowl, cover the top with a towel and set aside for around 45 minutes or until the dough has doubled in size.

Whilst you are waiting, make the filling by adding in all the dry ingredients and then coconut oil in a bowl. At this point you will have a surplus of time waiting for the dough to rise, so have a dance party or make yourself some warm milk tea to enjoy with the soon to be ready cinnamon rolls.


Once the dough is ready, slowly scrap the sides and remove from the bowl, allows the dough to shrink in size and knead for 1 minute. Then roll out the dough, so that it’s approximately 45 cm (or 18 inches) long and a little over 1 cm thick. Then spread the filling all over the rolled dough. Next tightly, yes I mean tightly, roll the dough and slightly scrapping the ends into the dough. Finally, cut into 9 even pieces and set into a square or circle metal or glass pan. Bake in a preheated oven for around 25-30 minutes at 180 C or until golden brown… with gooey filling oozing out!


Cinnamon Raisin Bread

I’ll keep this post short and sweet, just like the process of making this beloved bread.

IMG_0311 IMG_0314

You will need:

3 1/4 cup Flour (i used unbleached, all purpose)

1/2 cup warm water

1 tbsp yeast

2 tbsp agave nectar

1/2 cup warm soymilk

1/2 cup raisins

2 tbsp coconut oil

1 tsp cinnamon


Mix the warm water, yeast, and agave and set aside for roughly 5 minutes, until foam appears.

In the meantime, combine the warm soymilk with the coconut oil.

In a big bowl, add flour and cinnamon, feel free to add more cinnamon, but I prefer my bread to have less spice. Then pour in all wet ingredients and slowly mix until thick. The dough should not be sticky, adjust water and flour content accordingly. Once smooth to touch, leave the dough in a bowl, sprinkle a layer of water, and cover with a towel for a minimum of one hour, generally until the size doubles.

Once the dough has risen, remove the towel and, well basically whack the dough. This releases all air within the mixture and leave you with a dough similar to the beginning.

Now preheat the oven to 180C for 5 minutes. You can now split the dough into 4, or as many or little as you like. For example, this bread can be baked in a bread pan, as mini buns, as a twist, the options are unlimited. I usually split mine into 4 huge buns, they will tend to expand in the oven.

Dust your dough with flour, sugar if you wish, and bake for roughly 35-40 minutes, until golden brown. If your portions are smaller, then a golden top should indicate a finish, if portions are slightly bigger and more thick, then aim for a more brown finish.

Vegan Salted Caramel Chocolate Popcorn Cups

So about a week ago, out of the blue, I thought- hmm I could really do with a chocolatey-popcorn concoction. So yesterday I whipped up a batch of these babies and let me tell you, they’re darn good.

Something with the perfect Pop!
Something with the perfect Pop!

I will say it was messy at first, not everything held its place and well things crumbled. But after a bit tweaking and using some leftover portions, I think I just about got it.

You will need:

Oat Base:

1 cup Almond Flour

1/2 cup Oats

2 tbsp Agave

5 Medjool Dates

Popcorn Granola:

1 cup Oats

1 cup Popcorn

2 tbsp Chia

1 tbsp Ground Flax

2 tbsp Coconut Sugar

3 tbsp Agave

3 Medjool Dates

1 tsp Sea Salt

Chocolate Caramel Layers:

1/2 cup Coconut Oil

1/4 cup Cacao Powder

3 tbsp Agave

2 tbsp Coconut Sugar


For the base just mush it all together, the process is definitely easier when the Medjool Dates have been soaked for a couple hours. And of course, using a blender also works, but in this case, add in the Oats last, or else it’ll be ground into fine powder and will change the chewy, textured consistency. After the base is made, evenly divide into a muffin tray lined with cupcake tins and press firmly.

IMG_9870Next make the Popcorn Granola, mix in all the ingredients EXCEPT for the crushed Popcorn. When that’s thoroughly mixed, then add the Popcorn and just turn and fold until it’s all evenly distributed. Now KEEP this mixture to the side and move on to making the Chocolate Layers.

Next for the chocolate, just heat the Coconut Oil and mix in everything else. After that, pour chocolate sauce amongst the cups. Now pop this in the freezer for a quick 30 seconds just to firm up the chocolate a bit.

Pull out the slightly cold cups and divide the Popcorn Granola throughout the tin. Press down gently. Now add on the last layer of Chocolate Caramel, enough to cover up the Popcorn mix underneath.

IMG_9869I originally only made a middle layer of Chocolate, before adding more. It tastes amazing both ways, so if you wish to do the same, just half the stated ingredient quantities for the Chocolate Caramel Layer.

Whichever way you choose to top it off, remember to sprinkle on that last bit of sea salt, it really pulls out all the flavors.

As you can see, the ingredients and method are really really long, but trust me it’s worth it, and definitely adapt to what you have lying around in your kitchen!

Peanut Butter Jelly Oatmeal Cookies

I’m back! And I present you with another family fav! Shocker… honestly, if I were to make an archive titles “Fam Favs” all recipes would be in there. So you can rest assured that this is a real crowd pleaser. So let’s just get straight to it. IMG_9801You will need:

Oat Cookies:

2 cups Oatmeal

4 ripe Bananas

2 tbsp Chia

Peanut Butter Jelly Filling:

1/2 cup Organic Peanut Butter

1/2 cup Organic Jam


So mash the bananas first, then throw in the oats and chia. Let that mixture set for a while if you want a softer consistency to your cookies. Then simply pop them in an oven that’s been preheated for 5 minutes at 180C for another 15 minutes. My batch yielded 40 single cookies, when sandwiched together with peanut butter and jelly I had 20 cookie sandwiches. IMG_9798

So obviously the only real part that needs making is the cookie, but if you would like you can make your own peanut butter and jam to go along with it. And if you’re wondering, any peanut butter- salted, unsalted, sweetened, organic or not- will do it, same for the jam- any flavor, I used grape and strawberry- but I also do enjoy making my own jam. So overall, these were pretty much gone by the end of the day, with only 2 survivors, my mom packed them up for work the next day!

Raw Vegan Passionfruit Slice

Hello beautiful people! I’ve definitely been MIA on da blog recently but I’m back… and armed with this lovely recipe that’s become my mom’s fav. Literally, each time Friday rolls around she asks if maybe I could whip up a batch, only to be devoured within seconds.


So for this Raw AND Vegan Passionfruit Slice you will need:


1/3 cup Almond Flour

1/4 cup Oats

1 tbsp Coconut Oil

1 tsp Vanilla Extract

3 Medjool Dates (Soaked for at least 1 hr)

Passionfruit “Jam”

1 cup Passionfruit

1/4 cup Chia

3 Medjool Dates

“Rawnola” Topping

1 tbsp Almond Flour

1 tbsp Coconut Oil

1 tbsp Oats

1 Medjool Date (Soaked for at least 1 hr)

Now I usually tend to go on great detail in how to combine ingredients but I think this time I’ll switch it up, and maybe it’ll be easier on the eyes for you.

Just mix together all the goodness for the base and pop it in the freezer. Whilst that’s cooling, put together the passionfruit filling… try not to eat it, it’s quite tempting. Let all the chia-ness firm up for 30 minute and then slather it to the cooled base, making sure everything is evened out. Now pop that back in the freezer for at least 1 hr. In the meantime make the topping, which is quite gooey so it too well need a bit of firming in the fridge. When it’s ready crumble and sprinkle onto the semi-frozen passionfruit jam.


There you have it! For maximum oh-my-goodness-in-my-mouth, freeze the whole product for a solid 3 hours, it tastes divine when frozen. Good luck and enjoy!

Raw Vegan Salted Caramel Dark Chocolate Peanut Butter Slice

These are divine. Like, I feel like I say this a lot for a lot of things but if there’s one thing you’re up for making this weekend it should be this… not your bed.

Salted Caramel Dark Chocolate Peanut Butter Slice
Salted Caramel Dark Chocolate Peanut Butter Slice

Lol, I’m not funny. So here are the ingredients you will need:

Salted Caramel Base:

1/2 cup Almond Flour

2 tbsp Coconut Oil

1 tbsp Agave syrup

1 tsp Vanilla Extract

3 Medjool Dates (Soaked and Mashed)

1 tbsp Coconut Sugar (for Sprinkling)

Peanut Butter Layer:

1/2 cup Almond Flour

1/2 cup Peanut Butter

2 tbsp Coconut Sugar

Dark Chocolate Layer:

3 tbsp Cacao

2 tbsp Coconut Oil

1 tbsp Agave

2 tsp Pink Himalayan Salt (for Sprinkling)

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So start out with the base mixing the dry and wet ingredients separate and then combining thoroughly. Also make sure that the Medjool dates have been soaked and are mashed, either by hand or a blender. Now set the base into a tin of your choice, I used lunch containers, but really anything works, cake pans, cupcake pans, etc. Now take the Coconut Sugar and sprinkle it over the base, please don’t mix it into the base, I repeat, DO NOT mix with the base, this step achieves the crunchiness and element of surprise when you bite into the finished treated. Next place the base in the freezer whilst you make the Peanut Butter Layer. Combine all the ingredients and make sure everything is evenly distributed. This layer usually determines whether this treat is “raw” or not, if you pulse and make your own peanut butter with raw peanuts or buy peanut butter made from such, which is what I did, then the treat is raw… and of course vegan. Anyways, lay this layer onto the cooled base carefully and all out once, or else the layer will shift the sprinkled coconut sugar and create uneven patches. Also remember to level out the top of this layer. After all this, stick the treat back into the freezer for a minimum of 45 minutes.

When it's not quite frozen...
When it’s not quite frozen…

During this time, you can throw a party or just try to make the Dark Chocolate Layer without devouring it all. Simply mix together all the ingredients EXCEPT the Sea Salt, which will be for sprinkling AFTER the Chocolate has cooled and slightly firmed in the freezer for 10 minutes. You want to catch the Chocolate while it’s basically hardened but still soft, as the Sea Salt should sit visibly on top of the Chocolate and not melt/sink into the layer.

That Sea Salt…

Now place your final product in the freezer for at least 3 hours. These definitely taste best when frozen and they certainly melt quite easily. And of course, I hope you enjoy!

Cinnamon Dolce Pancakes

Disclaimer: This recipe is not vegan and was created during my transition into veganism. I’ve chosen to keep it on the site as it’s still a viable and wholesome option for those who are vegetarian, or not, or hoping to becoming vegan soon!

I’m no queen at making pancakes. It takes me a ridiculous amount of time to whip up a pancake, let alone a pancake stack. So for me, this is definitely not a quick, i’m-in-a-hurry breakfast. Of course that varies amongst people, so if you’re a pro at making pancakes then this will be super simple to serve.

Hot mess…

You’ll need:

2 Bananas

3 Eggs

1/4 cup Wholemeal Spelt Flour

1 tbsp Maca Powder

1/2 tsp Vanilla Extract

2 tsp Cinnamon

1 tbsp Coconut Oil (for Cooking)

Start out with mashing your 2 bananas, it’s very important to use super ripe, spotty ones as their the main source of sweetness for the pancakes. Then crack and mix in the 3 eggs. After these wet ingredients are well combined, add in the spelt flour, maca powder. Finally drop in the vanilla extract and dash away with your cinnamon… I realize the amount of cinnamon I suggested is quite a lot but I’m a huge fan of cinnamon, especially in these pancakes, but feel free to adjust to your preference.


Now that the pancake batter is all ready, warm a portion of your coconut oil in a non-stick frying pan over high heat… You may be wondering, “why do we need oil if the pan is non-stick?” Well, I found it easier to cook and flip my pancakes this way, plus the subtle coconut aroma tastes spectacular in the pancakes. Alright so once the oil is all melted and well heated, place a third of your batter in the pan for a standard size pancake. After 30 seconds turn down the heat a tad. Then gently nudge around the sides with a spatula and shift the pancake around the pan just to make sure it didn’t stick. At this point, your pancakes should be golden-brown on one side, so turn the heat down to medium heat and let it sit for another minute. And the moment we’ve been waiting for… the flip. Like I said, I’m no pro so I can’t air flip, unlike my dad, but as long as you place your spatula nicely under the pancake and toss it over swiftly but carefully, you should be fine.

So fluffly

Right after you’ve flipped the pancakes, turn the heat back on to a high heat and like before, after 30 seconds turn down the heat a tad, shift the pancake around and turn the heat down to low heat. Cook until all is golden-brown. Then repeat another 2 times, giving you a total of 3 pancakes. However, you can definitely play around and make them any size you want, just be wary of the cooking time.


Now you can top and serve your pancakes with loads of maple syrup or agave, dash on some more cinnamon and if you’re feeling fancy add some chocolate “syrup” made from the measurements below:


2 tbsp Cacao

2 tsp melted Coconut Oil

1 tbsp Agave Syrup

Just add all ingredients together, stir, and drizzle away.

These pancakes are really the best for warming your spirits, enjoying at sleepovers, or spicing up lazy days… literally, get it? Cinnamon… Spice… Ok, no.

Nom nom
Nom nom

Now, it’s quite obvious these pancakes aren’t vegan because of the inclusion of eggs. However, I am working on a vegan option and hopefully will have a vegan pancake recipe soon!