Raspberry Jam Oat Squares

I recently baked up these tasty little babies for Table of Plenty, using their amazing muesli. The flavour is phenomenal, and the textural combination of the jammy fruit and the chewy banana-oat base is my kind of heaven. Perfect alongside a cup of tea or coffee, or with a dollop of vegan ice cream on top, or simply smooshed straight into your waiting mouth. Enjoy, bebes!

What you need:

For the “jam”

2 cups of frozen raspberries

1 tblsp of maple syrup or coconut sugar

1 tblsp of chia seeds

1 tsp of vanilla

For the oat squares

1.5 cups of rolled oats, ground/processed into a flour (or pre-made oat flour, approximately 1 and 1/4 cups worth)

1 cup of rolled oats (whole)

1 tsp of baking powder

2 ripe bananas, mashed (approximately a cup’s worth)

1/3 of a cup of mylk (I used Coco Quench coconut milk)

1/2 cup of coconut sugar

For the topping

1/2 a cup of Table of Plenty maple pecan muesli

What you need to do:

Preheat the oven to 180 degrees celsius, and grease and line a square baking pan. Put all of the jam ingredients together in a small saucepan, and cook until the raspberries have fully melted and begun to break down. Remove from heat and set aside for 10-15 minutes (so the chia seeds can set). In a bowl, combine the ground oats, rolled oats, baking powder and coconut sugar and mix well. Add the mashed banana and mylk, and mix together until it forms a dough. Press evenly into the prepared baking pan. Pour the raspberry mixture over the top, and sprinkle the Table of Plenty muesli over the top. Pop into the oven and bake for approximately 45 minutes. Leave to cool completely before slicing up.

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My Go-To Winter Porridge

I don't know about you guys, but I go through huuuge food phases where all I want to eat is a particular variation or combination of certain foods for days, weeks, occasionally months. So on the note of food phases and being a creature of habit and sticking to particular flavour combinations, this winter porridge is my favourite right now. If I wake up in the morning wanting porridge for breakfast my thought train is generally something like "porridge sounds good" "banana cinnamon porridge with raspberries sounds good" "maybe I should try a different flavour combo?" "don't be ridiculous". So here you have it.

What you need:

3/4 of a cup of rolled oats (preferably organic, because I find the flavour and quality so much better)
1 tsp of cinnamon
1 ripe banana, chopped
A splash of almond or coconut milk

1/2 or more of frozen raspberries, thawed
1 tablespoon of maple syrup
1 tablespoon of coconut sugar (optional)

Other possible toppings include raw buckwheat, cacao nibs, hemp seeds, fresh banana, strawberries etc

What you need to do:

If possible, soak the oats beforehand. Overnight is ideal, but I find even 15-20 minutes makes a difference. In a small saucepan, combine the oats, cinnamon and banana, and add enough water to cover the oats. Heat it all up, stirring constantly (I find this really helps with the creamy factor). Once the liquid has all absorbed and the oats are nice and cooked, stir through a nice big splash of almond/coconut milk, and remove from heat. Top with the raspberries, maple syrup, coconut sugar and whatever other toppings your heart desires.

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No-Bake Vegan Choc Rice Bubble Treats

Rice crispy treats, rice bubble treats, rice bubble squares; whatever you want to call these I do not mind, just know that they're freaking delicious. Growing up in Australia we had a lunchbox treat called LCM's, which were pretty much what Americans call rice crispy treats, and which I was never allowed to eat as a child and would regularly steal bites of off my friends. Nowadays I retrospectively thank my parents for actually caring what went into my body, but you know what would've been a great compromise? If they'd had the recipe for these babies. Healthy vegan choc rice bubble treats, eat your heart out.

What you need:

2.5 cups of chocolate rice bubble cereal (I use this brand because I am an ADULT) (you are welcome to use any brand you come across)
1 cup of rolled oats
1 tsp of vanilla powder
1 tsp of quality sea salt
3/4 cup of rice malt syrup

1/3 cup of almond butter

*if you can't source any choccy rice bubbles, simply use regular rice bubble cereal and add 1/2 a cup of raw cacao powder to the recipe

What you need to do:

In a large bowl, mix the rice cereal, oats, vanilla and sea salt. In a small pot, combine the rice malt syrup and almond butter. Heat on low, stirring constantly, until the mixture becomes runny. Pour the wet mix into the dry and combine. Transfer to a lined pan, and, using the back of a spoon, spread the mixture out and push down evenly and firmly. Pop mixture into the fridge and leave to cool. Simple! I topped my squares with a chocolate sauce which was made from equal parts cacao powder, rice malt syrup and water, plus a sprinkle of hemp seeds for good measure.

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A week in Byron

In case you didn't know, my best gal pal Tess lives up in Byron Bay, and you can find me running up there for a getaway at any chance I'm given. One of my favourite places in the world, and quite possibly one of the most beautiful places in the world, I have some high vibes going on with Byron (and who knows, maybe one day I'll find myself there for an extended period of time). The week that I stayed with Tess recently was spent with many an acai bowl, plenty of sunshine and fresh air, a sneaky new tattoo, many a potato, lots of time spent with beautiful friends, plenty of ocean, plus a quick trip up into the mountains for some rainforest and waterfall vibes. Here's a few of the photos I snapped along the way.