I always really enjoy recreating products that are available but not suitable for our allergies but recreating them in a friendly version. I saw a Pret Choc Bar the other day and it got me thinking about how they’ve been around for as long as I can recall Pret being around, so they deserve a friendly incarnation! Besides as a Pret Choc Bar is basically a bar of chocolate tiffin or chocolate fridge cake, topped with a layer of extra chocolate, I can understand why they are perennially enjoyed. After all, who doesn’t like a slightly nostalgic fudgy, chocolatey, crunchy tiffin as a sweet treat ..read more

Jump to Recipe You know what would be a great combination? Flapjacks, Biscoff and white chocolate; exactly what we have here, a sort of millionaire’s slice with an oaty Biscoff flapjack style base, a smooth sweet Biscoff layer, all finished off with white chocolate swirled with more Biscoff. If you wanted even more Bisocff flavour you could add a garnish of Biscoff biscuits but i felt the swirly white chocolate topping was too pretty to hide. Biscoff is just fantastic, it’s such a great product if you avoid nuts and everyone seems to really enjoy bakes if they have the sweet spice of Biscoff ..read more

Ever since becoming an allergy mum, I’ve had an underlying anxiety about situations when we can’t be in control over food – that unexpected stopover on a flight, that school trip, that stay in hospital. I remember when Covid first hit and all those passengers were stuck on cruise ships, travellers forced into isolation in hotels and students stuck in their university accommodation and I really worried about what we would do in that situation – how on earth would we cope if we couldn’t control what food we had access to? Maybe that is so why I’ve focused on making friendly recipes so that we, a ..read more

This is my long-time fall back chunky chocolate chip cookie, enriched with oats and soft brown sugar. I initially posted this recipe in 2012, so it is definitely time to revisit this firm favourite and update the recipe. I used to call them Old Town Oaties as we used to live in Clapham Old Town, and I made these a lot for visiting friends, and they were always hugely popular. Having revisited the recipe and made some tweaks, I can confirm that these are still hugely popular! But now i’ve updated them to Loaded Oaties because that’s what they are – soft and oaty chunky cookies absolutely loa ..read more

There’s nothing like a mousse is there, but in my opinion there is a real lack of good vegan mousse options. The light as air texture of a mousse makes for the perfect dessert after a filling meal, and it’s a pudding that i’ve always had a fondness for, especially fruity flavoured mousses. Jump to Recipe I have an amazing chocolate mousse recipe in my cookbook that uses aquafaba, but it’s difficult to get the right texture out of aquafaba if you’re not using chocolate. After all it’s the cocoa solids that give the mouse structure and you don’t end up with a puddle of mousse rather than an air ..read more

Crisp and buttery these are traditional Easter biscuits but made dairy-free, egg-free and vegan friendly. The thin fluted shortbread biscuits are packed full of mixed spice and fruity currants and finished with a scatter of caster sugar. Whilst chocolate is all the rage at Easter, no Easter time tea platter is complete without some of these biscuits. They may sound less extravagant than some of the Easter creations you see, but what with piles of sticky hot cross buns and chocolate eggs as far as you can see, something a little more restrained like these deliciously moreish little biscuits a ..read more

These very berry vegan Hot Cross Buns are a winning combination of sweet fragrant strawberry and juicy blueberry decorated with a strawberry flavoured pink cross, i think these are the ultimate pretty hot cross buns. Jump to Recipe Every year I like to try and create a new vegan hot cross bun flavour and often scour the shops to see what’s ‘in’, and this year blueberry seems to be everywhere. According to social media, blueberries are very hot right now! Since I’ve also been wanting to add as many pulse dried strawberries from the New Forest fruit snacks company into my recent bakes (*gifted ..read more

Here’s the next instalment of my single serve pudding/bake series, featuring single serve vegan blondies. Honestly, you need to save these recipes, they’ll save you when you have nothing suitable in the house, or to give to friends/relatives who want to make a friendly sweet treat with minimal ingredients and without a trip to the shops. Not only are these single-serve bakes easy and fuss-free, they taste absolutely delicious – who needs a shop bought, additive filled expensive un-friendly dessert when you can make one of these in about 20 minutes (including 15 in the oven!) These are also br ..read more

Everyone loves a dairy-free no bake cheesecake in this household. There is something magical about the combination of strawberries, cream and a biscuity layer, it just works. Here, I’ve turned the classic strawberry shortcake flavours and textures into a delicious no-bake, extremely easy vegan no-bake cheesecake, using just six (or 7 if you use the vanilla) ingredients. Jump to Recipe Print Recipe Even in peak season, strawberries can be too wet for a cheesecake – they make a great topping but if you try and add them to the cheesecake layer you end up with a not very colourful, overly sloppy ..read more

Apple muffins are great at any time of day – they’re delicious for breakfast, make a great snack, or even work as a nice pudding if warmed and served with custard. This recipe for vegan apple muffins is one you definitely need to bookmark. Jump to Recipe These dairy and egg-free muffins have a wonderful light texture and the apple add a surprising depth of flavour and some juicy interest in the light fluffy sponge. I’ve chosen to make these just flavoured with cinnamon but you could leave that out, adding vanilla instead. Or how about a handful of juicy sultanas to give an old school baked a ..read more