Wallflower Kitchen was created by Aimée Ryan in 2012 after she became inspired to start eating more healthily due to a long-term illness. The blog documents her experiments with different types of foods, before finally deciding to go vegan in 2014. Aimée provides easy-to-make recipes which include vegan, vegetarian and a variety of other free-form alternatives, so everyone can enjoy them.
I’ve been working with Nakd for a few years now, creating recipes using their bars and they’re always so much fun to collaborate with but this is my favourite one yet. I miss having a freezer full of these delicious bars!
It’s a RAW “Twix” bar recipe, consisting of a layer of raw shortbread made with oats and almonds, a gooey, sweet caramel centre, made with Nakd Salted Caramel bars and a raw chocolate topping. I keep them in the freezer for optimal texture but this sort of makes them into ice cream bars. Which is even more delicious, in my opinion.
The other thing I love about these bars is how filling they are. Because they are packed with so much fibre and whole ingredients, they fill you up and avoid spiking your blood sugar, even though it tastes like you’re eating a sweet treat.
Plus, they’re much more simple to make than you might think.
You can view more of my Nakd bar recipes here. They’re all vegan, gluten-free, soy-free and often raw too.
There is also a video for this recipe at the bottom of the post if you want a more visual guide :)
Nakd Raw Twix Bars
An almond & oat “biscuit” base, topped with sweet, luscious salted caramel and covered in raw chocolate. Soooo tasty, healthy and easy to make!
Mix the biscuit layer ingredients together with a fork so it resembles a crumbly mixture. Press firmly into a small container or tin (roughly 6” x 3”) to create an even layer. Set aside whilst you make the caramel.
Break the bars into small chunks and add to a food processor. Blend until it turns to dense crumbs. Add the almond milk and coconut oil and blend again until the mixture is smooth.
Spread the caramel mixture on top of the biscuit base and smooth to create an even layer. Put in the freezer overnight to set.
Prepare the chocolate coating by melting the coconut oil and whisking in the cacao powder and agave nectar.
Remove the biscuit and caramel layers from the freezer and cut into 8 chocolate bar shapes.
Dip each bar into the melted chocolate and move around with a fork to make sure it’s evenly coated. Add to a plate or tray and drizzle with some extra melted chocolate. Repeat with all the bars. Add straight to the freezer and let set for at least 2 hours.
Who else is now obsessed with air fried food? I’ve wanted one for so long now so when Tefal contacted me to collaborate, using their ActiFry Genius XL, I couldn’t wait to try it out. Since then, I’ve been using it every day. Mainly to make chips. Air-fried chips are seriously amazing!
For those who don’t know what an air fryer is, it’s a kitchen appliance that circulates hot air around the food which allows it to “fry” it without little to no oil. It really does taste like it’s been fried but just without the greasiness. It’s magic…
Today I’m sharing a recipe from Tefal’s ActiFry app, for a vegan vegetable stir fry. It’s quick, easy, really tasty and healthy.
It’s part of their ‘Spin Class’ campaign (a play on the spinning of the ActiFry’s paddle which helps circulate the food around the fryer) and includes lot’s of delicious, healthy recipes. Find out more in the video at the bottom of this post!
The one change I made was to use less oil than stated in their recipe. Just in case anyone else wants to cut down on their oil, I used 1/2 tbsp oil instead of 2 and it turned out perfect!
This stir fry is delicious by itself or served on a bed of rice, in a wrap or on a bed of noodles. I topped mine with some spring onions for a fresh pop of colour and flavour.
Air Fried Vegetable Stir-fry
1 aubergine, quartered lengthways and sliced
1 courgette, diced
1/2 a red pepper, diced
1/2 a green pepper, diced
250g portobello mushrooms, diced
100ml vegetable stock
2 ActiFry spoonfuls of oil*
2 cloves garlic, crushed
Salt and pepper, to taste
Add the aubergine to a bowl and sprinkle with salt. Leave to sweat for 15 - 30 minutes.
Rinse the aubergine and add them to the ActiFry pan along with the crushed garlic. Add the chopped mushrooms on the handle side of the pan. Add the courgettes and peppers on the opposite side, at the back of the pan. Pour the stock over the vegetables and season with salt and pepper. Drizzle the oil over the peppers.
Cook for 30 minutes on mode 7 (wok).
Serve and enjoy!
*If you want to use less oil, try cooking with 1/2 tbsp oil instead!
The best recipes to share or give as gifts are the ones that people assume took you ages and required a lot of skill but were actually quite easy and fun to make. This is one of those recipes. Yes, even with homemade jam.
The other thing that people won’t suspect from these tarts is that they’re completely vegan but taste just like you remember them as a child!
Jam tarts are a classic British teatime treat. Made with buttery short crust pastry rounds and filled with various fruit jams, marmalades and lemon curd. I chose to use just strawberry jam in this recipe but you can use your favourite or perhaps a variety of jams.
These tarts are a great recipe to make with kids, other than the jam-boiling part. But making the pastry dough and topping the cases with dollops of jam is a lot of fun.
Homemade Strawberry Vanilla Jam
So, as mentioned, I used homemade jam for this recipe (although, please feel free to use shop-bought to make things even easier!) and it’s so much quicker than you might expect. This jam was ready in under an hour.
I decided to make strawberry jam and to make it a tiny bit different, added some vanilla at the end. SO GOOD. Follow my simple recipe below if you want to make it from scratch.
To make the jam-making process even more simple, Thermapen provided me with one of their British-made cooking thermometers. This takes the guesswork out of cooking the jam so you know it’s reached the right temperature and will set perfectly.
For jam, it’s recommended to let the fruit and sugar come to 105C before removing from the heat. See the full recipe below for further instructions.
Vegan Jam Tarts
24 jam tarts
A very easy recipe for making jam tarts from scratch. No eggs or dairy.
Strawberry Vanilla Jam
800g strawberries, hulled
1kg jam sugar (sugar with added pectin, perfect for berries)
1/2 tsp vanilla paste or 1 tsp vanilla extract
2 tsp vegan butter (can omit, if preferred)
Shortbread tart crusts
250g plain flour
1 tbsp corn starch
30g caster sugar
A tiny pinch of salt
140g vegan butter
2-4 tbsp cold water
To make the jam:
Add the strawberries to a large saucepan and mash with a potato masher until mushy.
Pour in the jam sugar and cook on a medium heat, until the sugar is dissolved. Don't let it boil yet.
Once the sugar has dissolved, turn the heat up high and bring to boiling. Use a thermometer to check the temperature reaches between 103-106C then remove from the heat.*
Stir in the vanilla and vegan butter.
Pour straight into some sterilised jam jars and seal.
It will be ready to use straight away for the below recipe but for spreading on toast, scones etc. - leave to set overnight and keep in the fridge once opened.
To make the tart shells:
Preheat oven to 180C.
Grease a shallow bun tin with some vegan butter or vegetable oil.
Add the flour to a large bow and stir in the corn starch, sugar and a pinch of salt. Add the butter and rub it into the flour with your finger tips.
Add a couple of tablespoons of cold water until you have a firm dough that holds it's shape without crumbling. If necessary, you can chill it in the fridge or freezer before cutting out the tart shells.
Cut the pastry with fluted or ordinary pastry cutters (choose ones that are about 1/2cm bigger than the tray holes). Place them into the tray and gently pat down the middle.
Fill each pastry shell with a generous teaspoon of jam and then bake for 15 minutes, until the jam is bubbling and the pastry is turning a light golden brown.
Carefully remove from the oven and leave to cool for at least 10 minutes but preferably until completely cooled.
Enjoy! Keep in an air-tight container for up to 5 days.
*If you don't have a thermometer, you can use the wrinkle test, outlined here.
I like ordinary couscous and all but there is something about the look and the texture of giant couscous that makes it more delicious, somehow. The “golden” bit comes from a generous sprinkling of turmeric powder which not only makes the colour pop but gives a subtle spice and a big nutritional boost too.
This recipe is packed with flavour and dotted with colourful vegetables which make it look extra. Perfect for a summer BBQ side dish or for easy packed lunches. It’s a really simple recipe but simple is a good thing when it comes to cooking, right?
I love making up a huge batch of this and making salads out of it throughout the week for lunches. Pair with some leafy green salad, roast sweet potatoes, hummus, falafel etc. and you’re good to go!
My hand model, in the first photo above, is my lovely food blogging friend Maria from Earth of Maria. She visited a few weeks ago to cook and photograph some recipes with me.
You can see her creations in the photo at the bottom of this post but please visit her blog to check them out. I’ve tasted them and can confirm they are delicious.
And the spoon in the photo below, is a homemade gift from my very good friend Jackie. After recently attempting spoon whittling, I have come to appreciate how much work and skill is involved in making them. From sawing the tree branch, axing it in half, the hours, days and weeks that go into carving enough wood off in the right places, sanding and finishing with oil to create this beautiful spoon.
A lot of love goes into it!
Garlic & Turmeric Giant Couscous with Vegetables
A satisfying, flavourful couscous salad that can be a meal in itself or as a side dish to serve with other dishes. Delicious hot or cold - perfect for picnics and BBQs!
Today’s recipe is super simple but an old favourite. My mum has been making broccoli like this since I can remember and it’s the way I’ve always made it too.
I remember when friend’s were over for dinner and my mum would serve this broccoli dish, they would initially turn their nose up (because it’s a vegetable – GROSS) but once they tried it they loved it! Which is quite a feat, to get kids to actually enjoy eating broccoli. One friend even got her mum to ask my mum how to make it.
The secret ingredient is coriander & garlic and the trick is to cook it until it’s slightly crispy. The coriander & garlic adds a delicious, strong flavour, which makes this dish a winner, even for broccoli-haters. The slightly crunchy, crisp texture makes it so more-ish. It’s a little bit similar to kale chips, in that way.
I happen to love broccoli however it comes and don’t think it needs extra flavours but I can’t deny that this is my favourite way to eat it.
This broccoli dish is:
Vegetarian & vegan
Gluten-free, grain-free & paleo-friendly
Low-fat & low calorie
1 of your 5 a day
Coriander Roasted Broccoli
My favourite way to enjoy broccoli!
1 head of broccoli
1 tsp ground coriander
1 tsp garlic powder*
Salt and pepper, to taste
1 tbsp olive oil or water
Preheat oven to 180C / 350F and line a baking tray with parchment paper.
Chop the broccoli into small-ish pieces and add to a zip lock food bag with the coriander, garlic, salt, pepper and olive oil. Shake vigorously to make sure the broccoli is well coated.
Transfer to the baking tray and cook for 20-15 minutes until the broccoli is starting to crisp and blacken.
Serve and enjoy!
*I like to use powder but you can also use finely chopped fresh garlic or garlic olive oil.
I’m on a buckwheat flour kick at the moment. I’d had a bag of it in my pantry for a while and figured I had better get round to using it before it goes out of date.
Well, I have been missing out all this time. I love baking with this flour!
Admittedly, the buckwheat does have a strong flavour that tends to blend better with more earthy flavours (such as chocolate) and doesn’t taste like your typical white wheat flour in any respect. But it’s not a bad thing.
Do you bake with buckwheat flour? What sort of recipes do you like to use it in?
I also have some whole buckwheat which I’ve heard makes fantastic risottos, so stay tuned for that!
A very short post today because I wanted to share my Easter Sunday breakfast! If you follow my blog then you’ll know I have a pancake obsession. I also have a carrot cake obsession, among many other food-related obsessions. But I’d never combined the two until now and oh my goodness… These are incredible.
They are, however, much more filling than my plain pancakes, so I would give myself a smaller serving next time – I recommend about 3. But of course, have as many as you like. These make 12 so could serve 2-4 people. Hope you enjoy and happy Easter!
Vegan Carrot Cake Pancakes
Fluffy yet packed with lot's of flavours and textures, these Carrot Cake pancakes are the perfect Easter weekend breakfast!
Carrot Cake Pancakes
1 medium carrot, grated
30g (1/3 cup) walnuts, chopped
4 tbsp desiccated coconut
75g (1/2 cup) raisins
180g (1 1/2 cups) plain flour
2 tbsp arrowroot powder or cornstarch
2 tsp baking powder
1 tsp cinnamon powder
1/2 tsp mixed spice powder (or pumpkin pie spice mix)
6 tbsp maple syrup or agave nectar
2 tsp apple cider vinegar
240ml (1 cup) unsweetened dairy-free milk
4 tbsp vegetable oil (I used coconut oil)
Vegan Cream Cheese Frosting
100g vegan cream cheese
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
Add the grated carrot and walnut to a non-stick frying pan and gently cook for a couple of minutes to toast the walnuts and remove some excess moisture from the carrots.
Once the walnuts are slightly toasted, remove from the heat and stir in the coconut and raisins.
In a large bowl, mix in the flour, starch, baking powder and spices. Whisk in the syrup, vinegar, milk and oil until you have a smooth mixture that slowly drops off the spoon.
Stir in three-quarters of the carrot, walnut, coconut and raisin mixture, reserving the rest for serving later. If it's very thick and stodgy, add a drop more milk until you have a smooth, slightly runnier consistency.
Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.
Repeat with the rest of the batter.
To make the cream cheese frosting, simply whisk the cream cheese in a bowl with the syrup and vanilla until smooth.
To serve, stack 3-6 pancakes on a plate, dollop a generous amount of cream cheese frosting and top with the remaining carrot mixture. Enjoy!
Cheesy, flavourful and moreish VEGAN frittata that you won’t believe isn’t made with eggs.
I’ve previously used both tofu and chickpea flour separately to create “eggy” vegan recipes, such as my tofu scrambled “eggs” or my chickpea flour Spanish omelette but today I’m combining the power of both to create the tastiest creation with the perfect texture!
This frittata is made with caramelised onions, red peppers, vegan chorizo (or plain vegan sausages), pesto and mozzarella-style cheese. Delicious served both hot and cold, which makes it great for make-ahead meals.
If you’re unsure about any of the ingredients, please see below. And check out my video too!
Ingredient notes + substitutions
You can use chickpea flour or something called “gram” flourwhich can be found in any Asian supermarket or in the world food aisle at the supermarket. It’s super cheap too!
Another important ingredient, though admittedly not super easy to get hold of, is black salt (aka ‘Kala Namak‘). You can find this in health food shops, Asian supermarkets or online and trust me – it’s worth finding if you can. It smells terrible but creates the perfect eggy flavour. The recipe is still tasty without though, so don’t worry too much if you can’t find it.
I used Wheatly’s seitan chorizo which tastes amazing but have also seen Linda McCartney do frozen chorizo sausages now. But don’t worry if you can’t get hold of vegan chorizo, you can simply use ordinary vegan sausages with a bit of smoked paprika (which you can find in any supermarket).
Vegan cheese is easy to find nowadays but you can also leave this out if you like. I love Follow Your Heart’s grated Mozarella which melts nicely but you can also use a few dollops of vegan cream cheese or grate a block of cheddar-style.
Nutritional yeastis optional but always improves the flavour. You can find it in most supermarkets now or health food shops or online. It’s deactivated yeast that gives food a naturally cheesy flavour and it’s really good for you too!
Vegan Cheezy Chorizo & Red Pepper Frittata
6 slices / serves 2
You won't believe this frittata is made without eggs! Filled with caramelised onions, red pepper, vegan chorizo, pesto and mozzarella-style cheese.
Add the olive oil to a non-stick frying pan and sauté the onions for a minute, before adding the balsamic vinegar and sugar. Fry on a medium heat for 5 minutes until the onions start to turn sticky. Add the red peppers and cook for a further 5 minutes, until caramelised.
To make the "eggy" mixture, simply add all the ingredients, except the cheese to a food processor and blend until smooth. You can also use a hand blender.
Pour the eggy mixture into the frying pan with the onion and pepper. Stir gently to combine and smooth the mixture to create an even layer.
Slice the vegan sausage into 1/2 inch slices and add to the top of the frittata. Dollop a few teaspoons of the pesto and sprinkle the cheese on top.
Transfer the pan to the oven to cook (make sure it's oven safe!!) for a further 20 minutes, until the cheese has melted and it's golden brown on top.
Serve straight away or keep in the fridge for up to 2 days and eat warm or cold. Enjoy!
*You can use plain vegan sausages and cook with a little smoked paprika. I used cooked seitan chorizo sausages from Wheaty.
Vegan Cheezy Chorizo & Red Pepper Frittata - YouTube
It’s been a while since I posted a seriously chocolatey recipe so I had to remedy that immediately with some gooey delicious brownies.
But before you comment or ask, YES – Guinness is officially vegan-friendly since 2018! Woohoo! A few years back, I posted a recipe for a Vegan Guinness Chocolate Cake with Irish Cream Frosting when I discovered that you could get a very specific bottle of vegan-friendly Guinness: Foreign Extra. However, I still kept getting plenty of comments that it wasn’t vegan-friendly. Now, we can finally say that you can get vegan Guinness. However, you can of course just use whichever stout you like.
Another thing to mention is that generally, it’s quite hard to get hold of vegan-friendly white chocolate chips (but don’t worry they’re not essential to the recipe). And perhaps even milk chocolate style ones too, although a bit easier. So I will go through a few options on where to buy them but of course, it goes without saying, if you cannot get hold of them you can just use dark chocolate chips or chopped vegan chocolate bars. I used these ones from Sainsburys, which are amazing for baking.
Anyway, onto more important matters.
Brownies. I personally like my brownies to be quite gooey but not so gooey that they are essentially fudge or fall apart instantly. They should have the right amount of cakey-ness (is that a word?) on the outside with gooey, chocolateyness (definitely not a word) on the inside. In my opinion. And I think I’ve achieved that perfectly in this recipe, if I may say so.
These are my perfect brownies. They hold their shape and have a bite but melt instantly in your mouth. The triple chocolate hit does not disappoint.
And the Guinness really offsets the sweetness and adds a rich, deep, earthy flavour that blends perfectly with the chocolate. I love this combination.
Vegan Guinness Triple Chocolate Brownies
Gooey and full of flavour, these Guinness brownies are perfect to enjoy with a glass on St Patricks (or any time of year!)