Category Archives: Vegan kids

Vegan Naan Bread



Serves 6


1 tsp yeast
1/2 cup warm water
1 tbsp sugar
3 tbsp soya or non dairy milk
1 tsp salt
2 cups bread flour

Coriander, chopped
Olive oil


Place the the yeast in a large bowl and add the warm water. Stir until it dissolves and leave to stand for about 10 minutes.

Stir in the sugar, soya milk, salt, then add the flour slowly to make a soft dough.

Knead for several minutes on a floured surface and place in an oiled bowl. Cover with a damp cloth and set aside to rise for about an hour until it has doubled in size.

Separate the dough into 6 balls and lay on a clean surface. Cover with the damp cloth for about 30 minutes to allow them to double in size again.

Add a little oil to a pan and allow it heat up. Roll out each ball to achieve a thin circle or tear shape.

Cook each naan bread in the pan for 2/3 minutes until it bubbles, and turn over. Brush a little olive oil over the other side and sprinkle chopped coriander if desired. Cook for another couple of minutes.

Raw Vegan Lavender and Lemon Cheesecake


Vegan Lavender cheesecake


1/2 cup dates
1 1/2 cups of almonds (flaked are convenient)

3 cups cashews (soaked for 3 hours)
3/4 cup lemon juice (lime or orange also work well)
2/3 cup maple syrup
3/4 cup melted coconut oil
1 tsp salt
2 tsp dried lavender
1 tsp vanilla extract


Place the dates and almonds into a blender and mix together until combined. Grease and line a cake tin with grease proof paper around base and edges, and press the mixture into base with the back of a spoon until smooth and even. Allow to set in the fridge.

Blend all of the ingredients together until smooth and creamy. Pour onto the crust and allow to set in the fridge for a few hours.

Vegan Chocolate Coffee Cake with Chocolate/ Almond Butter Frosting


vegan chocolate cakeServes 8



1 ½ cups white self raising flour

⅓ cup cocoa powder

½ tsp bicarbonate of soda

½ tsp salt

1 cup sugar

½ cup vegetable oil (or melted coconut oil)

1 cup cold coffee

2 tsp vanilla extract

2 tbs cider vinegar

Chocolate Nut Butter Frosting:

2 oz dark chocolate

¼ cup almond butter (peanut or other)

3 – 4 tbs water

1 tsp vanilla extract

1 cup icing sugar

Whipped Coconut Cream

1 can of coconut cream chilled in fridge over night

1 tsp vanilla extract


Preheat oven to 190 C/ 375 F.

Oil an 8-inch cake tin and line with grease proof paper on the bottom and around the edges.

Sieve the flour, cocoa, bicarbonate of soda, salt and sugar.

In another bowl, combine the oil, coffee and vanilla. Pour the liquid mixture into the dry one and mix until smooth.

Add the vinegar and stir briefly.  Pour the mixture into the cake tin and bake for 20-25 minutes.

Allow to cool and transfer to a plate.

To make chocolate nut butter frosting, break into pieces and melt the chocolate. In a separate bowl mix the nut butter, water and vanilla until smooth. Add the icing sugar and the melted chocolate and mix until smooth. Spread the frosting over the cooled cake.

For the whipped coconut cream, open the chilled can, carefully remove the coconut cream and place into a bowl leaving behind the coconut water. (Discard the coconut water/ however it can be used in another recipe or a smoothie for instance).   Add the vanilla extract and with an electric whisk, beat for a few minutes until fluffy and light with soft peaks.

Vegan Chocolate Brownies


vegan chocolate brownies


5 tbsp vegetable or coconut oil, melted (note: optional,as this recipe works well without oil too)

200 g dark chocolate

170 g self-raising flour

2 tbsp cocoa powder

180 g sugar

1/4 tsp Salt

1 vanilla pod/ or 1 tsp vanilla extract

230 ml non dairy milk (soya or almond)


Preheat the oven to 180 C/ 350 F.

In a large bowl, sieve the flour and cocoa powder, then add the sugar, vanilla pod/ extract and salt and stir until combined.

Melt 150g of the chocolate into a bowl and then mix in the oil and non dairy milk until smooth.

Add the dry mixture to the wet, and stir until combined. Roughly chop the rest of chocolate and mix through.

Pour the mixture into a deep cake tin (approx 10 x 10) and bake for 20/ 25 minutes until cooked on the outside, and gooey in the middle.

Leave to cool for a little while, and then turn out onto a wire rack. Slice into squares and enjoy.

Vegan Chocolate Chip Cookies


vegan choc chip cookies


2 1/4 cups self raising flour

1 tsp baking powder

3/4 tsp bicarbonate of soda

1/2 tsp salt

1 cup dark chocolate chips

1/2 cup sugar

1/2 cup coconut oil, melted (or use vegetable oil)

1/2 cup almond milk (or non dairy milk)

1 tsp vanilla extract


Preheat oven to 180 C / 350 F.

In a large bowl, sieve the flour, baking powder, bicarbonate of soda and salt.  Add the chocolate chips and mix thoroughly.

In a separate bowl, whisk the sugar with the melted coconut oil, almond milk and vanilla extract.

Add the dry mixture to the wet mixture, and stir with a wooden spoon until combined. The mixture should be of a nice firm consistency, however add a splash more almond milk if it’s a little too dry.

Take a handful of the mixture and roll into a ball and place onto a baking tray with grease proof paper. Flatten and shape as desired.  Mixture makes 18 medium cookies or 12 large.

Place in the oven for 10-15 minutes, until slightly golden.  Place on a wire rack to cool.

Sweet Vegan Pancakes


Sweet Vegan Pancakes

Makes 6

1 cup flour
1 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
1 tbsp milled flax seed
1 cup almond or non dairy milk
1 tsp apple cider vinegar
1 tbsp coconut oil
Add 1 tablespoon of ground flax seed with 2.5 tablespoons of water. Whisk these together in a bowl and set aside to thicken.
Mix the dry ingredients together (flour, sugar, baking powder, baking soda, salt).
In a separate bowl, add the non-dairy milk and apple cider vinegar and then allow to curdle. Stir in one tablespoon of melted coconut oil.
Combine the two together carefully by making a well in the middle of the dry ingredients and pouring the wet ingredients into it. Gently stir and add a little more milk if desired for a thinner consistency.
Pour a little oil into a pan and heat until it’s nice and hot – this is key to making a good vegan pancake. Measure out 1/4 cup and pour into the pan. Spread the batter outwards by tipping the pan and then use the back of a spoon to gently shape it and create an even surface. Flip over when ready, and cook the other side.
Serving suggestions: Add whipped coconut cream or vegan yoghurt, fresh fruit, berries, dark melted chocolate, maple syrup, agave syrup, cinnamon, cocoa powder… be creative!

Blueberry Cheesecake


vegan blueberry cheesecake

You can make this recipe completely raw by making the base with nuts and dates, or you can prepare a biscuit base as in the photo above.



(RAW): 11/2 cups walnuts or Almonds (or half and half) – 1 cup pitted dates – Sea salt


(NON RAW -BISCUIT BASE) – 1 and 1/2 cups of vegan biscuit crumbs (digestives) – 1/2 cup of oil or approx equivalent of vegan margarine


2 cups of blueberries (Reserve several for topping)

1 cup cashews, soaked in water for at least two hours and drained

1/2 cup coconut oil

1/3 cup maple syrup


(RAW) For the base, place the walnuts or almonds, dates, and pinch of sea salt in blender and pulse to break the ingredients until ground up and sticking together in your hand.

(NON RAW – BISCUIT BASE)  Melt the margarine and mix in the biscuit crumbs thoroughly.

Press either version of the base mixture into a lightly greased cake tin that has been lightly greased and chill.

For the top layer, blend the cashews, berries, oil, pinch of sea salt and syrup in a blender until it is as smooth as possible. Use a spatula to spread the mixture over the base until smooth.  Decorate with extra blueberries.

Place in the fridge and chill for at least three hours. Cut into slices, bars or shapes and serve.