Don't let the maple in the title fool you: these cookies are the real deal, full of sugar and all the other good things. The maple just lends a really lovely fragrant sweetness to them; you know, as maple does. But, they are made with wholesome buckwheat flour, as well as maybe half the amount of sugar your average cookie has, making these the perfect level of decadent and cookie-craving-fulfilling but not too sickening. Get amongst it! Tag me if you make them! Love u!

What you need:

2 1/4 cups buckwheat flour (or other kind of flour (except for coconut flour, don't do that). Let me know if you try any other flours out and how they work for you!)
1/2 tsp baking soda
1/2 tsp salt

1/4 cup olive oil
1/4 cup + 2 tblsp almond milk
3/4 cup raw sugar
1/3 cup brown sugar
1/4 cup maple syrup

1 cup vegan choc chunks, roughly chopped

What you need to do:

Whisk the flour, baking soda and salt together. In a separate large bowl, mix the oil, almond milk, sugar and maple all together until well combined. Add the dry ingredients to the wet, mix until just combined; add the roughly chopped chocolate and stir until mixed through evenly. Roll the cookies out into balls and onto two parchment paper lined trays; it should make about 12 cookie balls, spread across the two separate trays. Pop the trays in the freezer for 30 minutes.

Preheat your oven to 180 degrees Celsius 10 mins before taking the trays out of the freezer. Bake for 12 minutes, then open the oven and lift the cookie tray up a couple of inches and let it drop (aka pan banging*). Close the oven door and bake for 4 more minutes, pan bang again, bake for 4 more minutes and then remove from the oven when the edges are starting to become golden. Leave to cool completely.

*Pan banging, a la Sarah Kieffer: once the cookies start to puff in the oven, you bang the cookie tray on the oven rack to deflate them, then let them puff again for a few minutes and bang again, and then do it again a few minutes later. This gives them glorious crinkles and cracks.

PS, smooshing vegan ice cream in between two of them? Not at all a bad idea.
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The first summery day of the year, we took ourselves off to Parsley Bay in Sydney's Eastern Suburbs. The air was warm, the water was perfect, and we were feeling snap happy; it's days like this that remind me why I love Sydney living. Here are a few photos of me taken by my love Louis; bikini top is Faithfull the Brand, straw hat I found at a vintage store called Swop in Newtown.



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I almost feel like this is too easy of a recipe to be posting about, but then again, I’m always on the look out for super delicious, super easy snacks and meals that can become a staple in my everyday, so why not share a recipe that is exactly that? And honestly, this chia pudd tastes like banana bread cake batter to me, and if that isn’t one of the greatest breakfast situations to find yourself in then I don’t know what is.

I’ve always been a little funny about chia pudding; I’m like, I waaaant to like you, but most often I just don’t… you know? It needs to have a LOT of flavour going on, and not be too dense; I find a lot of chia puddings are just a little too plain and because the texture of chia seeds is so intense, any flavour gets lost in amongst it all. So, here I was, thinking how can I make my chia more fun, more flavoursome, and less about that intense chia seed texture and more about all the wonderful ways they can be used as a vehicle for other delicious things? Enter the smoothie soaked chia pudding. This is also so versatile; feel free to add berries to your smoothie, or cacao powder, or nut butter; and feel free to top your pudding with whatever you love for extra texture and nutrient dense goodness (seeds, fruit, coconut etc). I hope you love as much as I do! Pls tag me on insty if you remake it, I lurrrve seeing your recreations.
What you need:

1 frozen banana
1 fresh banana
1 tsp cinnamon
2/3 cup of almond milk (or your favourite non-dairy milk; coconut works really well too)
3 tablespoons of chia seeds

What you need to do:


In a blender, blitz the bananas, cinnamon and almond milk until smooth and creamy. Pop the chia seeds into a bowl or a jar, pour the banana smoothie over the top and mix together super well. Pop into the fridge for at least an hour, or overnight for the best texture! Top with extra fruit, seeds, granola, coconut flakes etc.
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Since getting my little mitts on a waffle iron a couple of months ago, I've made many many many a waffle. Many. I've made them with all kinds of different flours, with banana and without, with flax and without, with a variety of different additions... And now I'm here to inform you of my greatest waffle discovery! And that is to keep it simple. Keep it so, so simple. Three ingredients (not including the cinnamon, but does that even really count?), no fussing around, just simple, wholefood, easy peasy ingredients. Out of all the waffle recipes I've been playing around with, this one is easily my favourite, not just because of it's no fuss simplicity AND because it's such a forgiving recipe which you pretty much cannot stuff up, but especially and mostly because it has the greatest texture; perfectly crispy on the outside, and a little fluffy and moist on the inside. Waffle perfection baby.

What you need:

1/2 cup buckwheat flour
2/3 cup almond milk
1 tblsp maple syrup
1 tsp cinnamon (optional, but recommended)

What you need to do:

Turn your waffle iron on to a medium heat. Add the flour and cinnamon to a bowl, then add the almond milk and maple syrup. Stir until well combined; you should have a nice thick-ish batter. Transfer to your waffle iron, and cook until nicely browned (about 3 or 4 minutes I believe). Serve with extra maple syrup drizzled on top, et voila!

This recipe is super easy to double as well, or triple, or whatever you're vibing; go wild. Also feel free to add frozen blueberries to the batter, for something a little bit extra extra. 
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I've semi put a ban on making granola at home, because when I do it literally lasts for maybe two days, maybe a day and a half... this batch was the latter. What is it about granola??? The crunch? The subtle sweetness? The mixture of textures and flavours? All of the above, most likely, teamed with that fresh out of the oven warmth. It's basically the ultimate comfort food! And this batch with its flavour combination of cacao and hazelnut is definitely no exception. Check out the note about the coconut sugar (the first time I made this granola I didn't use it and I thought it was great regardless, but it wasn't super sweet so it's up to you!) and let me know if you make it by tagging me on instagram :)))

What you need:

1 cup raw buckwheat
Heaped 1/2 cup of hazelnuts
1/4 cup raw cacao powder
1/3 cup rice malt syrup
1/4 cup pepitas
1/4 cup sunflower seeds
1-2 tblsp almond milk
1 tsp cinnamon
1/4 cup coconut sugar or raw sugar*

*This is actually totally optional, and just depends on your tastes; without it it isn't a particularly sweet granola, however because I'm usually sprinkling granola on top of smoothie bowls which are super sweet as is I find this perfect; if you're more of a sweet tooth or more of a granola-and-mylk kind of person, then add the sugar)

What you need to do:

Preheat your oven to 150 degrees Celsius. In a small blender, food processor, or coffee grinder, blitz the raw buckwheat until chopped and chunky. Transfer to a bowl. Do the same with the hazelnuts; blitz them until chopped. You'll hopefully end up with a mix of finer pieces of the buckwheat and hazelnuts, as well as chunkier pieces. Add them to bowl. Add the pepitas, sunflower seeds, cacao powder and cinnamon, and the coconut sugar if you're using it, and mix all together. Add the rice malt syrup and almond milk and mix until super well combined and chunky. This takes a fair bit of elbow grease, so just keep smooshing at it and you'll get there. Transfer to a baking tray, press down evenly, and bake for 20 minutes. Leave to cool completely before breaking up and storing in an air tight jar or container.
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When I say divine, I mean divine. Like, words can't express how divine this cake actually is and I can't do it justice through words alone so you'll just have to do yourself and those around you a favour and try it out for yourself. This was my boyfie's birthday cake that I made for him just yesterday, and we devoured post delicious feed with his family; he requested a carrot cake and I happily obliged, because carrot cake has got to be one of my favourite types of cake out. This one is SO moist, so light, so perfectly cake-y, the ideal amount of sweet, and wonderfully spiced. I wish I could've taken a photo of the interior of the cake for you guys, but apparently it's rude to cut someone else's birthday cake purely for the sake of food styling... Devastating. I guess I'll just have to make it again sometime soon? Right? Right.

What you need:

1.5 cups of buckwheat flour
1/2 cup of raw sugar
1 tsp baking powder
1 tsp bi-carb soda
1 tsp vanilla bean
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice

1 small banana, mashed
3/4 cup of almond milk
1 tsp apple cider vinegar (don't leave this out!)
1/3 cup of maple syrup
1/2 cup of carrot puree (I steamed 2 small carrots and whizzed them up)
1 grated carrot (approx 1/2 to 2/3 of a cup)
2/3 cup of walnuts

For the icing:

1 can of coconut cream, not shaken! The cheaper brands of coconut cream actually work better here because they tend not to have stabilisers etc, and therefore separate nicely
1 tsp vanilla bean
2 tsp of maple syrup

What you need to do:

Preheat your oven to 180 degrees celsius. In a bowl, mash the banana before adding the almond milk and apple cider vinegar. In a separate bowl, mix the flour, baking powder and soda, vanilla, spices, sugar, and grated carrot. Add the maple syrup and carrot puree to the almond milk mixture, mix well. Add the dry to the wet, begin to fold together, add the walnuts, and fold until just combined. Transfer to your cake pan, and bake for 40 minutes. Cook completely before icing (unless you want a puddle of coconut cream on your plate... nah).

For the icing, open your coconut cream and scoop out the top half of the can, leaving behind the watery stuff on the bottom. Add the vanilla and maple, and beat for 5-10 minutes until it's thickened up nicely. I just did this by hand using a fork. Pop into the fridge for an hour or two until it's set.

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I threw together these tasty things months and months ago, but what with heading overseas for two months, coming home to the Australian summer full of beach trips and holidays down the coast, and then losing the random piece of scrap paper that I'd scrawled the recipe down on, I've had ample chance for distraction. But here we are, months down the track, and the piece of paper resurfaced in a pile of other pieces of paper on my desk (does anyone else do this? Scribble random notes and scatter them around the house, never to be seen again?) and I knew had I to get these babies up onto the blog. They were so good! They were so easy! They were such a fluke! I literally threw together a mish mash of ingredients into my blender, hoped for the best, and was pretty stoked when they came out so nicely. Hope you love!
What you need:

1 and 1/3 cups of brown rice flour
2 ripe bananas
1 sweet potato (weighing approx 300 grams pre-cooking), steamed until nice and soft
1 tblsp of peanut butter
1/2 cup of almond milk
1/3 cup of rice malt syrup
1 tsp vanilla
1 tsp baking powder
1 cup of frozen raspberries
2 tblsp hemp seeds (optional)

What you need to do:

Preheat your oven to 180 degrees celsius, before literally just throwing everything except the raspberries into a high speed blender until completely combined. Transfer to a baking pan, scatter the raspberries on top, and bake for 40-45 minutes. Et voila!

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A brief glance at my instagram feed will tell you that I a) love my smoothies and b) am quite partial to pastels and c) thoroughly enjoy combining the two. Because they're such a staple on my table, I thought I'd share the recipe for one of my favourite pink smoothie bowls. Obviously you can top them with whatever your heart desires; granola, whatever type of extra fruit, nuts and seeds etc (the more the merrier tbh) and feel free to add and subtract the various powders and superfoody things, depending on what you have on hand. Enjoy!
What you need:

2 frozen bananas
1/2 cup of frozen raspberries
1/2 cup of frozen strawberries
1/2 a pink dragonfruit (optional)
1/2 a small ripe papaya (optional)
1 tsp cinnamon
2 tsp maca powder
1 tblsp organic hemp seeds
1/3 cup almond milk

Other extras that I'll add on occasion:
Reishi mushroom powder
He Shou Wu powder
Amazonia Raw Vanilla Protein
Vanilla bean powder

What you need to do:

Throw everything in your high-power blender and blend until completely smooth and creamy. Simple! If you don't have a particularly powerful blender, you may need to add some extra liquid (either more almond milk, or some water). Top with sliced banana, strawberries, passionfruit, raspberries, or whatever fruit you have on hand, plus pumpkin seeds, extra hemp seeds, cacao nibs, buckwheat, coconut, or whatever else is in your pantry!


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As soon as I saw Tess Begg's recipe vid for her blueberry muffins I knew I needed some muffins in my life. These tasty little things are based off her recipe, and boy they went down a treat. I subbed out the buckwheat flour for brown rice flour as that's what I had on hand, and also used maple syrup instead of dates as the sweetener (making it FODMAP friendly). I also had a ton of fresh strawberries on hand so decided to go with those, plus who doesn't love a good choc chunk?

What you need:

2 cups brown rice flour (or buckwheat flour, or any flour blend you like)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

1 small mashed banana
1 flax egg (1 tblsp ground flax + 2 tblsp water)
1 tsp vanilla
1/4 cup of maple syrup
1 2/3 cups of almond milk
1 cup of chopped strawberries
1/2 cup roughly chopped chocolate (optional, but very recommended)

What you need to do:

Preheat the oven to 180 degrees. In a small bowl, mix the flax and water and set aside. Mix the flour, baking powder and soda, and cinnamon. In a separate bowl, mix the mashed banana, vanilla, maple syrup, almond milk and flax egg. Add the wet to the dry, mix until just combined, add the strawberries and choc chunks and fold through. Transfer to muffin pan and bake for 30 minutes.


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I posted about this bad boy a couple of a months ago when I made it for my sister's birthday, and finally remembered that I promised a recipe. It's a bit of a tradition that I make a rich, slightly over-the-top chocolate cake each year for her birthday; she's got a sweet tooth rivalled by few, and who doesn't love an excuse for a killer, moist, chocolatey birthday cake? Not I. It's so good you guys, I can't explain. So moist. So rich. So delicious. This recipe is adapted from the one that's in the ebook I wrote earlier last year (which you can find here). Let me know if you make it, tag me etc etc.
What you need:

1/2 cup spelt flour
1/2 cup brown rice flour
2 tsp baking powder
1/2 tsp bi carb soda
1/2 cup raw cacao powder + an extra tablespoon for good measure
1/2 cup coconut sugar
1/3 cup raw cane sugar
A pinch of salt

1 cup of rice milk
1 tsp apple cider vinegar
1/2 cup mashed banana (about one large banana's worth)
1/4 cup melted coconut oil
1/4 cup of maple syrup
1 tsp vanilla extract

What you need to do:

Preheat oven to 180 degrees celsius, and grease/line your cake tin. In a bowl, mix together the rice milk and vinegar and set aside for a minute. Add the mashed banana, maple syrup, coconut oil and vanilla, and mix well. In a separate bowl, mix together all of the dry ingredients, then add to the wet whilst stirring quickly. Once combined, pop into your cake pan, and bake for about 50 minutes or until knife/toothpick/whatever comes out clean. FYI, I made this the day before her birthday and it was even more delicious the next day.

I made a choc avocado mousse icing for the cake, which was divine and I highly recommend. Simply blend together 1 ripe avocado, 1-2 tblsp of raw cacao powder and 2-3 tblsp of maple syrup, and leave in the fridge to chill for a bit. Wait for the cake to completely cool before icing. 
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On a bit of a cookie kick, can you tell? These are nutty, chewy-on-the-inside, crunchy-on-the-outside, and so easy to whip up and bake in a flash. I used unhulled tahini in them because it's what I had on hand, which gave them a serious nuttiness, however if you're after something a little more subtle then definitely go for hulled tahini. I'd also assume that subbing the tahini for drippy almond butter or melted peanut butter would work a treat as well; let me know if you try it! Miam, miam!
What you need:

1/2 cup raw sugar
1/2 cup brown sugar
1/2 cup tahini (I used unhulled, however I'd say hulled tahini would offer a more subtle nuttiness/flavour)
1 tsp vanilla
1 flax egg (1 tblsp flax + 3 tblsp water)
1 tsp baking powder
1/2 tsp salt
1 cup brown rice flour
1/4 cup almond milk

What you need to do:

Mix the flax and water together in a small bowl and set aside for a few minutes. In a large bowl, whip together the sugar and tahini. Add the vanilla and flax mixture, mix quickly and well. Add the flour, baking powder and salt, stir. Add the almond milk, and mix until completely combined. Roll into balls, place on a baking tray, and pop into the freezer for 30 or so minutes. Preheat the oven to 180 degrees celsius 10-15 minutes before removing the cookie dough from the freezer, and bake the cookies for 18 minutes. After about 10 minutes in the oven, remove and press down on the cookies with the back of a big spoon/spatula before popping them back in. Allow to cool completely before removing from tray as they're still quite soft when they're first out of the oven. Enjoy!

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Whenever I bake, I tend to make things as healthy as possible. I'm usually subbing this and that out for their wholefoodie alternatives, adding things like mashed banana, raw cacao powder, maple syrup... you know the go. Often this works, sometimes it just doesn't, and then sometimes you just have to throw all of that out the window and bake some real. damn. cookies. This is one of those times. These are vanilla-y, choc chunk studded, buttery, sugary babies, ripe for dunking, chewing and crunching. I used a roughly chopped up vego bar (ugh life, so good) which I got from Sprout Market, but feel free to use any type of chocolate you like. 
What you need:

3/4 cup vegan butter like nuttelex, room temperature
1/2 cup raw sugar
3/4 cup brown sugar
1 tsp vanilla bean powder, or pure vanilla extract
1 flax egg (1 tblsp flax + 3 tbslp water)
1 3/4 cups brown rice flour (I got mine from Sprout Market)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup Vego bar or dark chocolate, roughly chopped

What you need to do:

Cream the butter and sugar together. I did this by hand, but if you'd prefer to use a cake mixer then go ahead. Add the flax egg and vanilla, and mix very well. Add the flour, baking soda, baking powder and salt, mix until combined, then add the chocolate and stir together. Scoop mounds/balls of dough onto two separate baking sheets (again, I just rolled them by hand, but feel free to use a cookie scoop) and pop into the freezer for 30-45 minutes. Preheat the oven to 180 degrees celsius during the last 10-15 minutes of the dough being in the freezer, and bake for approx 18 minutes. They'll still seem soft when you first take them out of the oven, but once they cool they harden, so be careful not to overcook them.

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