Baobab Bircher Muesli with Balsamic Roasted Cherries

Baobab Bircher Muesli with Balsamic Roasted Cherries

Greetings from Krakow!  I have escaped the rain of Helsinki, for the rain of Poland!!  I have spent the day on a communist tour, travelling around in an old trabant and taking in the sites, culture and vodka! of Nowa Huta.  This will be my last baobab collaboration recipe with PONA .  I have loved getting to know the product and hopefully have given you some ideas of how to use baobab and boosted my nutritional levels at the same time.  I won’t repeat the benefits of adding baobab to your diet, but if you want more information visit or look back at my previous posts.

This has to be one of my favourite breakfast dishes.  Creamy oats flavoured with baobab, apple, banana and cinnamon and topped with sweet juicy balsamic roasted cherries.  Like strawberries, balsamic vinegar really brings out the sweetness and flavour of the cherries, while the baobab adds a citrusy tang which helps bring the whole dish together.

You can easily make all the elements the night before and they will keep for 2 – 3 days.

Finally there is still time to use my discount code VEGEBRIT to get 20 % off your baobab order at until the end of the day (24.6.) so get your order in soon!!!

Baobab Bircher Muesli with Balsamic Roasted Cherries – serves 2 -3 

3 dl of organic oats (I used Myllärin gluten free oats)

5 dl almond or oat milk

2 tsp PONA organic baobab powder

1 ripe banana, grated

1 apple, grated

1/2 tsp of cinnamon

a pinch of salt

For the cherries:

150 g fresh cherries, halved (de-stoned weight)

1 tbsp maple syrup

1 tsp balsamic vinegar

a drizzle of olive oil

grated apple, toasted pecans, almonds and poppy seeds to decorate

Add all the bircher muesli ingredients in a bowl and mix well.  Cover and leave overnight for the oats to soften and the flavours to develop.  To be honest the bircher is even better after a couple of days.

To roast the cherries place them in a bowl, drizzle with a little oil, then stir in the syrup and vinegar.  Spread on a lined baking tray and roast in the oven for 20 mins at 180 degrees c.  until soft and juicy.

Spoon generous helpings of the bircher into bowls, top with the cherries and sprinkle with a little fresh grated apple, poppy seeds and toasted nuts.





Raspberry and Baobab Lemonade

Raspberry and Baobab Lemonade

This is my penultimate recipe for PONA, but it is one to get you in the midsummer mood .  I may be typing this in the middle of a thunder storm, but the forecast looks good for a little sunshine over the holiday.   I have always loved old fashioned lemonade and think it is the perfect cool down drink for summer.   This lemonade is zingy and refreshing, the baobab marrying perfectly with tangy fresh raspberries and lemons.

So if you are looking for a non-alcoholic drink idea, why not give the a go.   It is great for adults and kids alike and it would make a great addition to any midsummer table.  Not to mention, you are gaining all the nutritional benefit of baobab.  I love the brilliant red colour and like to load my glass with ice, fresh mint leaves and a few raspberries and slices of lemon.

You still have until 24.6. to use my discount code VEGEBRIT to get 20 % off your organic Baobab order at food.  I still have one more great breakfast baobab recipe coming, so keep your eyes peeled and feel free to check out my other baobab recipes here on my blog.

Raspberry and Baobab Lemonade – serves 4 – 6 

200 g fresh or frozen raspberries, defrosted

2 – 3 tbsp of sugar or equivalent sweetener

1 tbsp baobab

Juice of a small lemon

6 dl of water/ sparkling water

fresh mint, lemon slices, fresh raspberries to serve

Place your raspberries in a blender with the sugar, lemon juice and baobab.  Blend until smooth, add a little water if it becomes to thick to blend.

Pass the raspberry mix through a fine sieve into a large jug.  Top up with 5 dl/ 1/2 litre of water.  Give the lemonade a good mix and taste.  Add a little extra sugar if too tart, or an extra squeeze of lemon if too sweet.

Serve the lemonade over ice with some fresh mint, slices of lemon and a few fresh raspberries.

Orange, Baobab and Banana Pancakes


Orange, Baobab and Banana Pancakes

Recipe 5 of my collaboration with PONA.   Today I decided to treat myself to a lazy Sunday breakfast and what could be better than a plate of fluffy pancakes.  These pancakes are super easy, but packed full of flavour.  Banana, Orange and Baobab is a match made in heaven. They make a great addition to any brunch, breakfast or after dinner treat, not to mention they are also far healthier than a traditional pancake and contain loads of potassium, vitamin C, anti-oxidants and more.  Naturally sweetened with banana and dates,  I served mine with maple syrup as an extra indulgence, but you can easily just pile them with sweet summer fruit.  The baobab helps make the pancakes super fluffy, so there is no need to add baking powder or bicarbonate of soda.

You only have one week left to use my discount code VEGEBRIT and get 20% off your order of organic Baobab powder at  PONA is currently offering free delivery too, so there is no excuse not to order.  Check my other Baobab recipes  Baobab, Blackcurrant, Cardamom, Coconut Ice-PopsBaobab Carrot Falafel with Pea and Basil Hummus and Tahini SauceChocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting and Baobab and Turmeric Latte and you will see just how versatile Baobab can be to the vegan cook.

Orange, Baobab and Banana Pancakes – makes around 6 

45 g oats

3 medjool dates, de-stoned

1 small ripe banana

4 tbsp rice flour or other gluten free flour

1 tsp PONA’s Organic Baobab powder

zest of an orange

pinch of salt

2.5 dl of Oat Milk

vegetable oil/ coconut oil for frying

berries, slices of fresh orange, maple syrup, yoghurt etc for serving

Place the oats in a food processor and pulse until you have a coarse flour, add to the flour, orange zest and salt in a large bowl and set to one side.

Add the milk, dates, banana and baobab to the food processor and blend until smooth.  Pour into the dry ingredients and whisk well until you have a thick smooth batter.  Add a little extra milk if too thick.

Heat a little oil in a frying pan and cook spoonfuls of the batter until golden, flipping once.



Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops

Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops

The sun has been shining for more than two days in a row, the temperature has remained in double figures …. It must mean summer is finally here.  What better way to celebrate than these yummy smoothie coconut Ice-Pops.  Any berries would work, but I am a huge fan of blackcurrants and they marry perfectly with baobab and spicy cardamom.  If possible grind your own fresh cardamom from some pods, it really is worth the extra effort.  I picked up these moulds at Flying Tiger for a couple of euros,  they are fairly small and can easily fit into the most compact of freezers.

This is my fourth collaboration recipe for PONA.  Their organic Baobab not only adds a great citrusy flavour to these icy treats, but it also helps thicken the smoothie element.   Baobab is packed with vitamin C, potassium, calcium, iron and B vitamins, not to mention dietary fibre and when combined with blackcurrants, these ice-pops become a nutritional powerhouse. Remember you still have one week to use my exclusive baobab 20 % discount code VEGEBRIT at

Baobab, Blackcurrant, Cardamom, Coconut Ice-pops – makes 6 ice-pops (depending on the size of your moulds)

200 g frozen blackcurrants, defrosted

4 tbsp maple syrup

1 x super ripe banana

1/2 tsp cardamom

3 tsp baobab powder

a squeeze of lime juice

small carton of extra thick coconut milk

Place all the ingredients, except the coconut milk, into a blender or food processor and blend until smooth.  You are looking for a thickish smoothie consistency, but you can add a little extra water if necessary.

Now the fun part.  Spoon/ pour the smoothie mix into ice-pop moulds.  Top up with the coconut milk.  I like to alternate in layers and stir slightly to create a marbled effect.  However you can also simply freeze just the smoothie or make neater layers, it is totally up to you.

Place in the freezer and allow to freeze solid, preferably overnight.

To remove the ice-pops, dip the moulds in hot water for about  20 seconds and they should come out easily.


Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce

Baobab Carrot Falafel with Pea and Basil Hummus and a Tahini Sauce

Part 3 of my collaboration with PONA.  If you have already added baobab to your smoothie bowl, yoghurt and cakes then why not try adding it to a savoury dish!  I have been really surprised just how versatile baobab can be.  These Baobab Carrot falafel are so good and easy to make.  Not only have I packed the bowl with loads of fresh veggies, but the baobab adds an extra nutritional boost.  Baobab can be particularly beneficial for vegans as it is packed full of Vitamin C and iron (vitamin C is necessary for the absorption of iron).  The baobab also really brings out the sweetness of the carrot and its addition removed the need to add flour to the recipe.

It may be raining here in Helsinki, but I guarantee this light fresh dish will make you feel like summer has come.  The crispy falafel work well hot or cold, so can easily be made in advance for a summer picnic or a party.  I recommend making the fresh, zingy pea hummus the day you intend to eat it, or the hummus will lose some of its vibrant green colour.  You can also serve the falafel in wraps, with homemade flatbreads, or as a tasty canapé topped with a spoon of hummus and some fresh micro herbs.

If carrot is not you thing then why not try my Beetroot Falafel Bowl and simply replace the flour with health-boosting baobab.

Finally remember you still have chance (until 24.6) to get a 20% discount off your order from PONA with my exclusive discount code VEGEBRIT. Click on the link or visit

So why not start your summer off on the right foot and give baobab and my falafel a try, you definitely won’t regret it!

Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce – serves 4

For the Baobab Carrot Falafel:

250 g organic dried chickpeas, soaked overnight, drained and rinsed (I used Makrobios)

a handful of fresh coriander

a small red onion, finely chopped

2 small carrots, grated

a good pinch of smoked paprika

a good pinch of cardamom

a good pinch of cayenne pepper

4 tsp of PONA‘s organic Baobab powder

salt and pepper

oil for frying


For the Pea Hummus:

200 g frozen peas, defrosted

1 tsp of dried cumin

a handful of fresh basil

a splash of olive oil

a squeeze of fresh lemon or lime juice

salt and pepper


For the tahini sauce

1 dl of extra thick coconut milk

1 tbsp tahini

Fresh vegetables, leaves etc to serve

Start by making the pea hummus and tahini sauce.  For the hummus, add all the ingredients into a food processor and season.  Pulse, adding a little extra oil or water if necessary, until you have a hummus like texture.

To make the sauce, simply whisk the coconut milk and tahini together until smooth.

For the hummus, squeeze as much liquid as possible from the grated carrots and then add with all the other falafel ingredients into a food processor.  Season with salt and pepper.  Pulse until the falafel begin to come together.  You may have to do this in batches if you have a smaller machine.  The falafel will be easier to form if some of the mix is more finely blended.  Shape the mixture into falafel balls or mini patties, it should make around 30 falafel.  If you find that your mix falls apart it may be as you have left too much liquid in the carrots.  You can solve this by adding a little chickpea/ gluten free flour.   Shallow fry in batches until golden brown and crispy.

I served my falafel in a bowl with lambs leaf lettuce, chopped carrot, pepper, radish, avocado, cucumber, spring onion, yellow tomatoes and a mound of fresh pea hummus.  I then drizzled my falafel with a generous helping of tahini sauce





Vegan Black Forest Ice cream

Vegan Black Forest Ice cream

After the success of my Vegan Black Forest Cake, I had to use cherries and chocolate again.  Cherry season is almost here and the prices are dropping, which makes it the perfect time to make this vegan black forest ice-cream.   Once again the humble chickpea comes up trumps and aquafaba, or chickpea juice, is used here as a substitute for the egg filled custard in regular ice cream.  The base of the ice cream is very similar to a cherry smoothie, which is then folded into the whipped aquafaba with added chocolate chips, fresh cherries, a splash of kirsch and a drizzle of sour cherry jam.  The best thing about using aquafaba, is that it does not freeze solid and therefore does not require churning.  It can easily be taken straight out of the freezer and served immediately, perfect now that the weather is finally getting a little warmer.

Vegan Black Forest Ice cream – makes around 2 Litres

80 g cashews, soaked overnight, drained and rinsed
Juice of 1 lime
1 small ripe banana, chopped into pieces
400 g fresh cherries, halved (de-stoned weight)
75 g dark chocolate chips, or chocolate cut into chunks
7 tbsp sour cherry jam
2 tbsp Kirschwasser  (cherry brandy)
2 dl of aquafaba/ chickpea juice
1 tsp cream of tartar
1 tsp vanilla extract
80 g white sugar

Add the cashews, lime juice, 250 g of the cherries, chopped banana, kirsch, and 2 tbsp of the sour cherry jam to a food processor or blender.  Blend until completely smooth,  this make take a little time, but you want the mixture to be smooth or your ice cream will be grainy.  Set to one side.

Pour the chickpea juice into a spotlessly clean bowl, add the cream of tartar and whisk until you have stiff peaks.  Add the vanilla and then the sugar bit by bit.  It is super important you whisk the aquafaba until super thick or the ice cream will be too runny.  It usually takes 8 – 10 mins on high using my KMix.

Next, carefully fold the cherry mixture into the whisked aquafaba.  Try not to knock too much air out, to keep your ice-cream light and fluffy.  Finally fold in the remaining fresh cherries and chocolate chips.

Pour into your freezing container, I used an IKEA loaf tin measuring 32 cm x 13 cm.  Heat the remaining sour cherry jam just enough so it is a little runny.  Drizzle onto the ice cream and lightly stir to create a marbled effect.

Freeze for at least 8 hours.

Sweetcorn Fritters with a Coriander and Cherry Tomato Salsa

Sweetcorn Fritters with a Coriander and Cherry tomato Salsa

I have been posting so many sweet treats recently, I thought it was about time to post something savoury.   I love these sweetcorn pancakes.  Not only are they super simple, using ordinary store cupboard ingredients, but they taste great and are perfect for a lazy weekend breakfast.   I have topped mine with a quick tomato and coriander salsa, a squeeze of lime and some fresh avocado.   Later we are meeting friends, getting some culture at Helsinki’s modern art museum Kiasma and then stuffing our face with pizza in  Töölö.   Keep watching the blog, I have almost finished a series of posts using a superfood ingredient I have been testing and will be posting lots of new recipes soon.

Sweetcorn Fritters with a Coriander and Cherry Tomato Salsa

80 g flour

200 g tin of sweetcorn

1 tbsp baking powder

a good pinch of salt

a good pinch of paprika powder

half a chopped chilli or a pinch of cayenne pepper

1 and 1/2 dl of water or plant milk (I used Oat milk)

For the Salsa:

250 g cherry tomatoes, halved

1 spring onion, chopped

a handful of fresh coriander, chopped

a good glug of olive oil

salt and pepper

a squeeze of  lime

vegetable oil for frying

Avocado and limes to serve

Start by making the salsa, add the tomatoes, spring onion and coriander to a bowl.  Season and stir in the olive oil and lime juice, set to one side.

To make the batter, sieve all the dry ingredients together in a small bowl.  Pour in the water/ milk bit by bit to form a smooth thick paste.  Finally stir in the sweetcorn.

Fry spoonfuls of the sweetcorn batter in vegetable oil until golden brown on both sides.

Serve topped with the salsa, slices of avocado and lime wedges.

Easy Vegan Orange and Cinnamon Spiced Fruit Tarts

Easy Vegan Orange and Cinnamon Spiced Fruit Tarts

Two factors have inspired this post, firstly how much I hate wasting any food in my fridge and secondly how busy I seem to be right now.  I am in the middle of preparing a series of posts for a company I am collaborating with and can’t wait to let you know more (including a special discount code in Finland).  This has been taking up a lot of my spare time, so I looked for something quick and easy to post.  I always seem to have some leftover vegan pastry in my freezer, not to mention a few berries past their prime in my fridge and hate to see them go to waste.  So I rustled up these vegan fruit tarts.  They have a fruity jammy centre flavoured with orange zest and cinnamon and a crisp pastry outside.  I am not the best with pastry, but these are not meant to look perfect, in fact I like their rustic appearance.  I have mine with a generous spoon of plant based yoghurt or whipped cream!

One note, I have listed the recipe per tart so you can make as many tarts as you have ingredients.  If you are using my vegan pastry recipe from scratch, it should make 8 – 10 tarts. So simply multiply the ingredients as necessary.

Vegan Orange and Cinnamon Spiced Fruit Tarts – ingredients per tart

Vegan pasty – find my recipe here

a handful of berries, or chopped rhubarb

1 tsp arrowroot

1 heaped tsp coconut sugar

a grating of orange zest

a pinch of cinnamon

a good splash of orange juice

extra coconut sugar for sprinkling and plant milk to brush

plant based yoghurt or cream to serve

Preheat the oven to 180 degrees.  Roll out the pastry to around 3 mm thickness.  Cut into rounds (I used a 12 cm diameter bowl)

Mix the berries with the sugar, zest, arrowroot, cinnamon, and juice and spoon into the centre of your tart.

Now go round your tart, folding over one edge and then the next, pinching where the two edges cross, until you have gone around the whole tart.  Sprinkle with a little extra sugar and brush with plant milk.

Bake in the oven for 20 – 25 mins, until golden brown and the fruit has turned jammy





Rainbow Rolls with a crunchy Peanut Dipping Sauce

Rainbow Rolls with a Crunchy Peanut Dipping Sauce

It finally feels as is summer is coming to Finland.  The snow has stopped and my balcony furniture has been brought out of storage!  Today we have been cycling around Helsinki and enjoying terrace season at Birgitta.  The weather inspired me to make these beautiful rainbow summer rolls.  They are so colourful and simple to make.  I love the crunchy fresh vegetables with the peanut dipping sauce.  Feel free to add tofu or another source of protein as you wish, but I kind of like these in all their veggie glory.

Rainbow rolls with peanut dipping sauce – serves 2 – 3 people

10 Rice paper spring roll sheets

1 pack of vermicelli rice noodles

colourful veg for filling (avocados, peppers, cucumber, carrots, red cabbage etc)

shoots, cress or crunchy lettuce

small bunch of coriander or mint

For the sauce:

4 tbsp crunchy peanut butter

2 tbsp gluten free soy sauce

2 tbsp coconut or palm sugar

juice of 1/2 lime

1 tsp sriracha chilli sauce

Soak the rice noodles in hot water for ten minutes until they soften.  Meanwhile dip the rice papers in warm water and layer between damp sheets of kitchen paper/ paper towel and leave for 2 minutes until they become soft and semi-transparent.

Take a sheet of rice paper and place you veg in tight rows in the centre of the round. Top with a handful of drained rice noodles, a little of the fresh herbs and a bunch of shoots or lettuce, depending on what you are using.  Fold over the top end of the rice paper, roll the sides over the filling and finally fold the bottom end to seal the filling into the roll.  Repeat until you have used up all your rice papers.

To make the dipping sauce, simply whisk together all the ingredients and then thin a little with some warm water.


I have been lucky enough to test New Whites new product.  While I normally try to use vegan products I have some vegetarian readers.  New Whites is made from 94 % egg white and is packed with protein.  So for any vegetarians reading, this is a good edition to the rainbow rolls if you want to up your protein.



Beetroot Falafel Bowl

Beetroot Falafel Bowl

Just a quick post today! I am super busy at the moment with a number of exciting projects – watch this space for more details coming soon.

I love falafel.  They are so easy to make, but so good.  These beetroot falafel use dried chickpeas, which I think give a better texture.  The beetroot adds a little sweetness, which fits perfectly with a tahini dressing and some crunchy salad.

Beetroot Falafel – makes around 15- 20 falafel depending on their size

250 g dried chickpeas, soaked overnight, rinsed and drained

1 small red onion finely chopped

1 clove of garlic, chopped

2 tbsp flour/ chickpea flour (for gluten free falafel)

A good pinch of salt

1 medium sized beetroot, peeled and finely grated

3 tsp dried cumin

a good pinch of cayenne pepper

a handful of chopped parsley

a good pinch of ground cardamom

oil for frying

Add the dried chickpeas to a food processor and pulse until roughly chopped and beginning to come together.  Add all the other ingredients and pulse until well mixed. You should be able form the mixture into falafel sized balls.  If the mixture won’t come together try adding a little more flour or pulsing the mixture again so it has a finer texture.   Make sure the balls are firmly pushed together or they will break up when frying.

Heat a deep pan of oil, test the temperature by dropping in a small amount of mixture.  It should bubble, but not so furiously that it quickly burns.  Cook the falafel in batches until  they turn crispy and golden brown (around 6 – 8 mins)

Remove the falafel with a slotted spoon and place on some kitchen paper to soak up any excess oil.

I served my falafel with green salad, sliced tomatoes, cucumbers and peppers and strips of grated carrot.  I also made a quick tahini sauce by stirring a couple of teaspoons of tahini into a plant based creme fraiche.





Hummus recipe – 4 ways

Hummus – 4 ways

Did you know that yesterday was international hummus day?  If you have been following my blog, you will know my love for the almighty chickpea.  It is incredibly versatile and of course they are used for the base of most hummus.  I didn’t have time to post this yesterday, but I celebrated hummus day in style with four different types of hummus.  Below is a base recipe which you can then add different flavours and mix up your hummus styles.  Pictured above are a pea and mint hummus, a beetroot hummus, a roasted red pepper and garlic hummus and finally a hummus flavoured with zhoug, a yemenite spice paste with fresh coriander, parsley and cloves.  I actually think the zhoug was my favourite.  I picked up a jar last time I was in the UK and it adds a spicy herb flavour which really brings the hummus alive.

On a side note, I made a batch of Irish soda bread to serve with my hummus.  I used my Vegan Cranberry and Dark Chocolate Irish Soda Bread recipe, but just left out the chocolate, sugar and cranberries and topped the bread with loads of seeds before baking.

Basic Hummus recipe

250 g canned chickpeas (retain the chickpea water from the can)

2 tsp dried cumin

2 tsp dried coriander

1/2 tsp of dried garlic powder

1/2 tsp dried onion powder

1 heaped tsp tahini

good squeeze of lemon

a glug of olive oil

a good pinch of salt

Add all the ingredients to a food processor and pulse until smooth.  Add a little of the chickpea water if the mix is too thick.  Check the seasoning and add more of any of the spices or salt as required.

For the Zhoug hummus

simply add 2 tbsp of zhoug paste to hummus and stir through

For the Beetroot hummus

Peel 300 g of beetroot and cut into chunks.  Sprinkle with oil and salt and roast in the oven for 40 mins until tender at 180 degrees.  Once cool add to the hummus and pulse until thoroughly combined.  I usually leave out the garlic, onion powder and tahini as I think it gives a more beetrooty flavour.  You will also probably need to add a little extra chickpea water or oil or the mixture will be very thick.

For the Roasted Red Pepper and Garlic hummus

Cut two red peppers into chunks and roast with 2 cloves of garlic in the oven for 30 mins at 180 degrees, until the peppers begin to char.  Squeeze the roasted garlic from their cases and add with the red peppers and a tsp of smoked paprika to the hummus and pulse until thoroughly combined.  I think this works best with an extra squeeze or two of lemon juice.

For the Pea and Mint Hummus

This hummus does not use the base recipe above.  Simply add 200 g of defrosted frozen peas, a handful of fresh mint, a squeeze of lemon juice, a glug of olive oil, a good pinch of salt and 2 tsp of dried cumin to a food processor and pulse until smooth.  Add a little water if the mixture is too thick.

Vegan Rice Pudding with Oranges and Roasted Vanilla Rhubarb

Rice Pudding with Oranges and Roasted Vanilla Rhubarb

Sometimes I crave something comforting, especially when it is still snowing here in Helsinki mid way through May!! This rice pudding is super creamy and satisfying.  It works perfectly with fresh oranges and roasted rhubarb, the tart fruit cutting through the rich soft rice.  I added 1 tbsp of maple syrup, but to be honest it doesn’t really need it.  I was trying to recreate the tinned ambrosia rice pudding from my youth, which is incredibly sweet, so I indulged in the extra syrup!.  However I would definitely leave it out if you are having this for breakfast.  The porridge is good both hot and cold, so make a big batch and leave the rest in the fridge to enjoy when you want.  If the porridge gets too thick just add a splash more milk.

Vegan Rice Pudding with Oranges and Roast Vanilla Rhubarb – serves 2 – 3

120 g Pudding rice

4 dl of roasted almond milk

2 dl of extra thick coconut milk

1 dl water

a good pinch of salt

seeds from a vanilla pod or 1/2 tsp vanilla bean powder

1 tbsp maple syrup (optional)

For the Rhubarb:

200 g rhubarb

1 tbsp coconut sugar

1/2 tsp vanilla powder

1 large orange

Preheat the oven to 180 degrees.  Add all the porridge ingredients to a large pot and cook on a low temperature for 45 mins, stirring regularly.  Add a little extra milk or water if the porridge becomes too thick.

Meanwhile roast the rhubarb.  Clean and cut the rhubarb into 3 – 5 cm pieces and  arrange on a baking tray.  Cut the orange in half and put one half aside. Zest one of the halves and sprinkle over the rhubarb with the coconut sugar.  Squeeze over the juice and give the rhubarb a good mix.  Roast for 20 -25 mins until the fruit is soft and tender, but retains it shape.

Serve the porridge with slices of orange from the retained half and the roasted rhubarb.

Vegan Chocolate Praline Semifreddo

Vegan Semifreddo

Summer is coming so I have decided to start trying out some warm weather recipes!! This super easy semifreddo is so good and great smothered in these chocolate hazelnut and salted caramel sauces.  The actual semifreddo itself isn’t so sweet (although if you want a sweeter version just up the quantities of maple syrup), and has a creamy velvety texture.  I recommend taking the mix out of the freezer a while before you intend to serve it.  Not only is it easier to slice, but it allows the semifreddo to take on the traditional ice-cream moussey texture.

Vegan Chocolate Praline Semifreddo – serves 6 – 8

180 g cashew nuts

2.5 dl full fat extra creamy coconut milk

0.5 dl maple syrup

1 tsp vanilla essence

1 and 1/2 heaped tbsp raw cacao powder

a handful of chopped hazelnuts or pistachios, or a mixture of both

To decorate:

salted caramel sauce (find my recipe here)

vegan nutella (find my recipe here)

maple syrup

chopped hazelnuts and pistachios

vegan chocolate shavings

To make the semifreddo add all the ingredients except the hazelnuts and pistachios to a powerful blender.  Blend until super creamy and smooth.  This may take a few minutes, you don’t want any lumps or bits of nut, or you won’t get the proper velvety finish.

Stir in the nuts and pour into a small container and freeze.  I used a square Tupperware container measuring 10 x 10 cm.  I recommend leaving the semifreddo overnight to freeze properly.

To serve, take the semifreddo out of the freezer a while before serving so it begins to soften.  Meanwhile make the chocolate sauce by adding a splash of  warm water to a couple of spoonfuls of vegan Nutella.  I recommend adding a little extra maple syrup to make it a bit sweeter.

Slice the semifreddo and sprinkle with the chopped nuts, chocolate shavings and drizzle with the two sauces.


Mini Raw Doughnuts


Vegan Raw Doughnuts

I have been inspired recently by all the vegan doughnuts I have been seeing on Instagram, particularly those by the super talented Brekku by Tara.  So I decided to give them a try myself.  These raw versions are slightly healthier than their deep fried cousins.  I had great fun adding flavours to the base mix, so feel free to experiment as you wish.  Pictured are three of my favourites, an orange and aniseed flavour, vanilla and blueberry and finally my version of a snickers doughnut with nuts, chocolate and a caramel icing.

Mini Raw Doughnuts – (base mix) makes 6 mini doughnuts

250 g dates

15 g desiccated coconut

15 g ground almonds

1 and 1/2 tbsp raw cacao powder

Simply put all the above ingredients into a food processor and pulse until it comes together to form a dough.  The mix should be a little sticky and soft.  Roll into six balls and use an apple corer to cut a hole in the centre to make the ‘doughnut’ shape.

For the Snickers version

Mix a couple of teaspoons of coconut sugar with a teaspoon of water.  Add enough icing sugar to form a thick smooth icing.  Ice you doughnuts and sprinkle with roasted peanuts and vegan friendly chocolate shavings

For the Orange and Aniseed version

Grate a little orange zest and add a sprinkle of liquorice powder to the mix before pulsing.  Make an icing with icing sugar and a few drops of orange juice and decorate with strips of orange zest and a little more liquorice powder.

For the Blueberry Vanilla version

Add a sprinkle of dried blueberry powder and vanilla into the mix before blending.  Make and icing with icing sugar, water and a little more blueberry powder.  Decorate with dried edible flowers.

Avocado and Basil Raw Tart

Avocado and Basil Raw Tart

This was my first attempt at a raw savoury tart, but it definitely won’t be my last.  Although Spring still isn’t quite sure whether it has arrived in Finland yet,  I wanted to try a summery recipe.  The avocado, basil and spinach pesto filling is super fresh and tasty and works well with a topping of crunchy seeds and nuts.  The base is adapted from a recipe from Aine Carlin´s The New Vegan.  Just make sure you give the grated carrots a really good squeeze or your base will end up soggy!  If I was making this for a party or brunch I think I would make individual tarts, so I would get a cleaner finish.

Avocado and Basil Raw Tart – makes one 36 cm x 10 cm tart or equivalent size

For the base:

2 small carrots, peeled and finely grated

120 g walnuts

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1/2 tbsp ground coriander

1/2 tbsp ground cumin

1/2 tsp ground paprika

1 and 1/2 tbsp coconut oil

3 sun blush/ semi-dried tomatoes

freshly ground salt and pepper


For the filling:

50 g fresh basil

25 g spinach

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 tbsp pine nuts

a good slug of olive oil

a generous handful of almonds

a good squeeze of lemon or lime juice

freshly ground salt and pepper

3 – 4 avocados, depending on their size

For the base, start by squeezing out as much juice as possible from the carrots.  Add to a blender with all the other ingredients and pulse until it begins to come together.  Spoon into a tin lined with cling-film or baking paper and flatten tightly to form the base and sides of the tart.  Put into the fridge for an hour to set.

Meanwhile make the filling.  Add all the ingredients, except the avocados into a blender.  Pulse to form a thick pesto.  Taste and add more oil, juice and seasoning if necessary.

Peel and destone the avocados.  Mash a little with a fork, but leave some chunks for bite. Stir in the pesto, and pour into the base.  Refrigerate for another hour.

Remove from the tin and decorate as you wish.  I used almonds, pistachios, sunflower, pumpkin and poppy seeds, chopped sun-dried tomatoes and some fresh basil.