Vanilla nice cream . 4 frozen bananas, peeled and chopped 1 tsp vanilla extract 3 tbsp coconut milk (or sub any dairy free milk) . Add all ingredients to a blender and process until smooth and creamy. Set aside in the freezer to firm up for 30 mins, until scoopable. . Gluten free blender waffles, makes 8 . 1.5 cups warm water 2 tbsp oil 3 tbsp agave/maple syrup 1 tsp vanilla extract 1 tsp apple cider vinegar 1/4 cup raw buckwheat 1 cup gf rolled oats 1 cup chickpea/gram flour 2 tsp baking powder . Add all ingredients to blender and process until really smooth and creamy. Allow to sit for 5 mins. Brush waffle iron with a little oil and add 3 tbsp of batter per waffle. Cook for 4-5 mins, until golden and crispy. Leftover waffles can be frozen and reheated in a toaster or under the grill for quick brekkies!

outrageously fluffy, melt in your mouth cinnamon rolls with sweet applesauce, tangy cinnamon cream cheese frosting and a drizzle of caramel. Cosy, sticky, gooey and sooo delish. I got to 36 rolls deep before I perfected this recipe and the end result is oh so worth it.

Everyone needs a quick and delish brownie recipe right? These are super moist and soft in the middle, slightly chewy on the outside and mega rich and chocolatey if you’re craving chocolate these will hit the spot Made in one bowl and no melting butter or chocolate required! The extra depth of flavour comes from demerara sugar and coffee but you can sub for regular sugar and water if you prefer, it’s just as good. This recipe is one of my oldest and most loved so I had to share it 250g plain flour 100g light brown soft sugar 250g demerara sugar (or sub reg sugar) 65g cocoa or cacao powder 1 tsp baking powder 1 tsp salt 250ml veg or rapeseed oil 250ml black coffee or hot water 1 tsp vanilla extract 120g chocolate chips Preheat oven to 180•c and line a 9 inch baking tin with baking paper. Add flour, sugars, cocoa, baking powder and salt to a large mixing bowl and mix well with a whisk to break up any lumps. Pour in oil, coffee and vanilla and whisk until the batter is smooth and glossy. Pour into prepared tin and sprinkle with chocolate chips. Cook for 25-30 mins, until the top is no longer shiny. Allow to cool for at least 15 mins before slicing - it will firm up as it cools.