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.

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!

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!
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!

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.