Bagel buns

eggfree, dairyfree bagel buns I had a flash of inspiration the other day – how about bagels with no holes? Instead, making them into rolls with that typically chewy exterior and tender insides that would make the perfect vehicle for a burger. That would stand up to a robust filling without danger of disintegration at a crucial moment. Genius! Maybe it isn’t a new idea and you have all been happily eating bagel buns for years, but it’s a new concept to me! I think I’ve mentioned before the pleasure we get from making and eating different types of bread when we’re normally restricted to a limited boring selection. But theses bagel buns were a real success both as an accompaniment to soup and as the bun for a burger – so maybe, just maybe even more versatile than a regular bagel?! 20150516-073254.jpg Bagel Buns (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) vegan bagel burger buns makes 12

  • 2 tbsp caster sugar
  • 1/2 tbsp soft brown sugar
  • 1 tsp salt
  • 1 tbsp quick action yeast
  • 500g strong bread flour
  • 1 tbsp extra virgin olive oil
  • 300ml warm water
  • 1 tbsp bicarbonate of soda
  • 2 tbsp dairyfree milk for brushing
  • Salt crystals for sprinkling
  1. Pour the flour, yeast, sugars and salt into a bowl, make a well in the centre and pour in the water and oil, bring together and then knead until you have a silky, pliable, smooth dough. This can be done in a stand mixer if you have one. Cover and leave in a warm place to double in size
  2. Knock back and cut into eight equal pieces, roll each into a ball and then place on a greased baking sheet, covering the rolls with oiled cling-film, to rise again. Preheat the oven to 220 degrees centigrade
  3. Bring a pan of water to the boil and then tip in the bicarbonate to make a fizzing, boiling liquid. In small batches place the buns into the boiling liquid for about 30 seconds, remove and drain on a clean tea towel.
  4. Place back on the oiled baking sheet, brush with dairy-free milk and place straight in the oven for 15-20 minutes until golden and sound hollow when tapped. Cool on a wire rack.

The Best Spicy Bean Burger, Mexican Style

Light and Airy Chocolate Mousse

egg-free, dairy-free light and airy chocolate mousse A classic chocolate mousse is such an iconic, desirable pudding that few can resist. I’ve got other delicious chocolate puddings on my blog: rich chocolate pots, chocolate mousse cakes and chocolate fondants but nothing that is quite like this light and airy classic chocolate mousse that any chocolate lover will find utterly irresistible. There’s something so amazing about the light and bubbly texture of a mousse; an indulgent dessert is transformed into a delicate and light delight.

This recipe makes chocolate mousse which is as bubbly, light and airy as a traditional (egg-containing) mousse. In fact, its maybe even better, lighter and fluffier than a traditional egg white based mousse. My girls were in rapture, declaring these mousses an utter triumph and far superior to any store bought chocolate pudding. They really are so light.

Make sure you keep checking the Facebook group: Vegan meringues hit and misses for more inspiration :-)


decadent freefrom chocolate mousse Light and Airy Chocolate Mousse (dairy-free, egg-free, nut-free, can be soya-free, can be gluten-free, sesame-free, vegetarian and vegan) vegan chocolate mousse Makes 4 ramekin sized mousses

  • 100 g dark dairy-free chocolate
  • 1/3 cup aquafaba also known as the water from a tin of beans or chickpeas
  • Large pinch of cream of tartar, maybe about 1/8th tsp
  • 2 tbsps caster sugar
  • 1/3 cup dairy-free cream, I used Oatly
  • 1 tsp vanilla


  1. Using a stand mixer or a handheld electric whisk, beat the aquafaba with the cream of tartar until it forms light clouds of meringue style foam. Beat in the sugar, 1 tbsp at a time. Set aside.
  2. Melt the chocolate either over a Bain Marie or in a microwave, stir in the dairy-free cream a little at a time so the mixture doesn’t seize up. Stir in the vanilla
  3. Beat 1/4 of the meringue mix into the chocolate cream to slacken the mixture. Gently fold in the rest of the meringue mixture, trying to keep as much volume as possible
  4. Pour into 4 ramekins and place in the fridge for at least an hour to set.


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The Best Spicy Bean Burgers, Mexican Style

The Best Spicy Bean Burger, Mexican Style

¡Viva México! These knock-your-socks-off, totally delicious veggie bean burgers are all about Mexican flavours: spices, coriander, spring onions, lime, beans and crushed up tortilla chips. You can go as hot as you like by adding chilli or your favourite hot sauce. Those are my kind of ingredients.  I’ve made dozens of types of veggie burger and these are probably my favourites. Give the mix a bit of time for those flavours to mingle and the texture to firm up, and that’s what makes these patties great. There’s no crumble factor with these, making them perfect for frying pan, grill or BBQ. It’s so often that veggie burgers don’t have the right texture.

Serve in buns, or wrapped up in tortillas, topped with  salsa, pickles… anything you want.

The Best Spicy Bean Burgers, Mexican Style (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

Mexican Spiced bean burgers

makes 4 patties

  • 2 handfuls tortilla chips
  • 1 tin pinto or borlotti beans
  • 1 handful of coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 2 spring onions, sliced
  • 1 squeeze lime juice
  • salt and pepper to taste
  • 2 tbsps salsa, preferably fridge salsa, or Mexican hot sauce (or combination of both!)

– Whizz up the tortilla chips in a food processor (or crush) until they’re a small rough crumb

– Add all the other ingredients to the food processor and pulse until well combined.

– Turn into a bowl and leave for an hour or so, for the flavours to mix. Taste and preseason if necessary.

– Form into 4 even sized patties, cover and refrigerate until needed

– Preheat the oven to 200 degrees Centigrade/Gas Mark 6

– Fry in a small amount of oil until nicely browned

– Then move to the oven for 10-15 minutes.

– Serve in buns with garnished with more salsa




Knock your socks off tasty bean burger, Mexican Style


Double chocolate chip ice cream



Mmm, rich dark chocolate ice cream flecked with chocolate chips. This certainly is a luxurious and decadent dessert.

My new ice cream machine seems to be having almost daily outings, but I’m finding that many attempts just don’t have the resulting creamy taste. I know most people turn to coconut milk to achieve the correct creaminess, but I’m keen to go in a different direction. It’s funny because I thought my girls would be wowed by different flavoured ice creams, but since they’ve hardly ever eaten it, except for Swedish Glace, they just don’t have the taste for it. They find it too rich and often struggle to finish a bowlful! Much happier with a sorbet.

This one, while undeniably rich, has been the biggest hit so far; creamy without being cloying. The cocoa gives a far superior chocolate flavour than when I used melted chocolate and the chips gives a wonderful chocolate crunch. Being so luxuriously decadent, a small portion is plenty, making it almost a healthy option.

Dairy-free and egg-free double chocolate ice cream

Double Chocolate Chip Ice Cream (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)


Serves 4

  • 1/3 cup cocoa powder
  • 1/4 cup caster sugar
  • 1/4 cup soft brown sugar
  • Pinch of salt
  • 1/2 cup dairy-free milk, I used Oatly
  • 1 1/2 cup dairy-free cream, again I recommend Oatly cream
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips

– In a small saucepan melt together the cocoa, sugars, salt and dairy-free milk until the sugar has dissolved. Remove from the heat.
– Pour in the dairy-free cream and vanilla, stir well
– If using an ice cream machine, following the machine instructions, pour in the cocoa cream and churn until you have a smooth ice cream. Stir in the chocolate chips. Transfer to a tub and place in the freezer for at least 30 minutes to firm up
– If making the ice cream by hand, pour into a freezer safe container, after about 1 hour, remove and blend the mixture in a food processor, stir in the choc chips and return to the freezer to fully firm up.

dairy-free chocolate ice cream

Egg-free Pavlova Revisited

egg-free pavlova

A pavlova is such an iconic dessert, isn’t it? It seems to carry a big wow factor and is a suitable ending to a summer gathering. Essentially pretty simple with its sweet and marshmallowy meringue base topped with piles of whipped cream and fruit. Hardly a recipe you might say?

Well I have made a lovely egg-free pavlova before, but with my previous meringue recipe it was quite difficult to make a meringue of any notable size. Not so with aquafaba or chickpea water, where any size seems possible, making it perfect to create the base of a pavlova pud. I didn’t have any dairy-free whippable cream to hand so I made a quick vanilla fromage frais to stand in – the slight tartness actually worked as an excellent contrast to the sugary sweet meringue. I chose to top mine with sweet raspberries and strawberries. It was wolfed down in seconds!

A word of warning though, it must be eaten straight after assembly as the liquid in the topping starts to melt the meringue. A few minutes is fine as the meringue turns sticky and chewy, which is just right for the centre of a pavlova – any longer and you’ll have a gooey mess!

vegan berry pavlova

Pavlova (egg-free, dairy-free, nut-free, sesame-free, vegetarian and vegan)

dairy-free pavlova

  • 1/2 cup caster sugar, whizzed up to make it a bit finer
  • 1/3 cup chickpea brine
  • 1 tsp arrowroot
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice

– Preheat the oven to 130 degrees centigrade

– Whip together the chickpea brine and arrowroot until soft peaks are starting to form

– Beat in the sugar, 1 tbsp at a time until it is all incorporated and you have a gorgeous mound of shiny meringue

– Beat in the vanilla and lemon juice

– Dollop a mound of meringue onto a lined baking sheet, spread into a circle shape with a slight dip in the centre

– Turn down the oven to 120 degrees centigrade and bake for 2 hours or until the meringue safely peels off the baking paper

– Top with the vanilla fromage frais and fruit of choice. Eat straight away!

Vanilla Fromage Frais (dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

dairy-free vanilla fromage frais topping an egg-free pavlova

  • Half a tub of plain dairy-free yogurt
  • 2-3 tbsps icing sugar, or to taste
  • 1 tsp vanilla

– Line a sieve with a new clean J-cloth, or some cheesecloth

– Pour the yogurt into the lined sieve and place in the fridge for at least a few hours, preferably overnight to drain off the liquid

– Beat the sugar and vanilla into the thickened yogurt, serve


Green Goddess Sandwiches

Green Goddess Sandwich

Do you get bored with sandwiches too? I get so fed up with sandwiches, always faced with the same old fillings. This sandwich is different, a class above, a ‘Gosh, I really must have one of those again’ kind of sandwich, the kind of sandwich which would feature in your dreams!

Even D who eats everything except fish and would normally head for cheese in his sandwich declared it delicious – high praise indeed! Basically it’s not much more than a layering of green and herby ingredients, but the icing on the cake (or should I say the spread in the sandwich!) is the basil mayo, which adds a punch of flavour to those fresh green ingredients. Although a quick word of warning, I’ve enjoyed these so much I have them all the time now!

Green Goddess Sandwich (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

constructing a Green Goddess Sandwich

you will need:

  • wholewheat bread
  • salad leaves such as little gem
  • parsley leaves
  • garden cress
  • spring onions
  • gherkins
  • cucumber
  • avocado

for the basil mayo: [serves 2]

  • 3 tbsp egg-free mayo
  • Handful of fresh basil
  • Dash of vinegar
  • 1 tbsp olive oil
  • Salt and pepper to taste


To layer in the sandwich, in order from top to bottom:

  • Whole wheat bread
  • Basil mayo
  • Grind of black pepper
  • Salad leaves
  • Garden cress
  • Parsley leaves
  • Sliced spring onions
  • Sliced gherkins
  • Sliced cucumber
  • Sliced avocado
  • Basil mayo
  • Whole wheat bread

Green Goddess Vegan sandwich

Fondant Fancy Cupcakes


Did you read my post for fondant fancies and think ‘ooh they look nice, but what a faff to cut the cake, nappage and ice all sides’. Well, after making them I did too! They were a real labour of love, but the girls found them so pretty that they wanted to take them in as a Friday treat for their school friends. I didn’t have the time to spend another entire afternoon making about 40 fondant fancies, but at the same time didn’t want to disappoint – I want my girls to be proud of the food they eat and to experience their friends enjoying it too.

So thats where this brainwave of an idea came from – cupcakes that look just like, and taste just like fondant fancies, but without the labour intensive icing. And they were a BIG hit! Such a big hit, I’ve already had to make them again, hence the fluoro and pastel versions in the photos!


Fondant Fancy Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12


for the sponge:

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 100ml sunflower oil
  • 150ml oat or other non-dairy milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice
  • 1 tsp vanilla

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Line a cupcake tray with liners.

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combined.

– 2/3rds fill each cupcake case and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

for the buttercream blobs:


  • 2 tbsp vegetable fat (such as Trex)
  • 1/3 cup dairy-free spread (such as Pure)
  • 1 1/2 cups icing sugar, sifted
  • 2 tbsp cup oat milk

– Whisk together the spread and vegetable fat.

– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.

for the icing:


  • 2 cups icing sugar
  • water
  • food colouring

– Gradually add  little bit of water at a time until you have a thick but pourable icing

– Place 2 tbsp in a icing bag with a narrow tip

– Colour the rest with a lovely pastel food colouring

To assemble:

  1. Pipe or spoon a dollop of buttercream onto the top of each cupcake, set aside for a while to firm up
  2. Spoon some water icing over each cupcake. Drizzle over white icing lines.
  3. Leave to set
  4. These fancies keep well for up to 4 or 5 days





Baked Alaska


baked alaska

Egg-free, dairy-free vegan baked alaska


I hadn’t thought about Baked Alaska for years and years, at least until last year’s Great British Bake Off which challenged the contestants to make one. This resulted in scandal and newspaper coverage as one contestant left another’s out of the freezer, to a sorry fate of melting on the side board. Not really newsworthy you may say, well maybe not, but all the same a little light relief on the news front compared to normal.

So I hadn’t thought of Baked Alaska for ages – it’s such a 1980s pudding isn’t it? But that show made me feel sad that I’d never be able to create one for my girls to try; Italian meringue was certainly out of my reach this time last year. I even though of trying to create a hollow meringue ‘mountain’ to stuff full of ice cream to give a similar effect, but even that wouldn’t have given the results I wanted. So Baked Alaska was shelved. Until now!


Since my success with aquafaba and a particularly successful Italian meringue for lemon meringue pie, the time to try Baked Alaska had arrived.

And what a winner. The results are stunning, with piles of lightly browned fluffy billowy white Italian meringue coating cool ice cream and rich chocolate sponge – my girls declared it “the best pudding ever”! And that’s quite high praise, as you might have noticed a fair few puds on this blog!

Clearly this can’t be assembled in advance, but the ice cream can be moulded and left in the freezer until ready, the chocolate loaf can be baked and ready to cut into discs and the Italian meringue will, at a push, sit happily in the fridge over night. It is a bit of a faff, well, several processes, but if you want a knock-your-socks-off ‘wow’ kind of delicious pudding, then this is the one to go for.

Baked Alaska (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free [if use gluten-free sponge], vegetarian and vegan)


Makes 4 mini Baked Alaska, enough to feed 8, or 4 hungry mouths!

You will need:

  1. 1 chocolate sponge, this recipe works perfectly
  2. dairy-free ice cream, preferably 2 flavours – 1 used homemade strawberry, with vanilla Swedish Glace
  3. 1 batch of aquafaba [chick-pea brine] Italian meringue

To prepare:

  • line 4 round bottomed small bowls or ramekins with cling-film
  • layer in the ice cream, wrap the cling-film over the top and place in the freezer for at least an hour
  • bake the chocolate sponge, then leave to cool
  • next make the Italian meringue

Italian Meringue

  • water from one tin of chickpeas
  • 1/2 cup plus 2 tbsp sugar
  • pinch of zantham gum
  • pinch of cream of tartar
  • 1 tsp vanilla

– Whisk 1/3 cup chickpea water with a pinch of zantham gum and a pinch of cream of tartar until it forms soft peaks

– Melt together the remaining 1/4 cup chickpea water (or use water instead) and sugar and bring up to 242-248 degrees F/116-120 degrees Centigrade. If you use the chickpea brine to make the sugar syrup you may not get to the required temperature as it will start to caramelise, so as soon as it starts to turn golden, it’s time to use it.

– With the stand mixer on medium, slowly drizzle in the hot syrup into the meringue mix

– Turn up to high for a minute or two until you have piles of white glossy clouds of meringue, beat in the vanilla


To assemble [just before serving or the ice cream will melt!]:

  • Cut slices of the chocolate cake and stamp out circles which match the size of the ice cream domes
  • 20150430-184333.jpgTake the ice cream out of the freezer, un-mould and place a dome onto each sponge disc.
  • 20150430-184343.jpgSpread the Italian meringue all over the ice cream domes, making sure they’re completely covered. Try and make as many peaks as possible
  • 20150430-184410.jpgIdeally using a cook’s blow-torch, brown the meringue all over until golden brown. Do watch out as it catches fire pretty easily.
  • Serve to gasps of delight and appreciation ;-)










Cinnamon Flapjacks



Everyone loves a flapjack – they have such a worthy image which makes them seem acceptable even to those avoiding sweet treats. I’ve no idea why! If you’ve ever made flapjacks, or even seen a recipe you know just how much sugar and syrup goes into these little beauties. I guess it must be the oats that give the healthy image – amazing really that a few oats can cancel out the piles of sugar to make a ‘healthy’ treat!!

Well, they may be sweet, but they’re also the perfect energy bar and great for family days out, now that spring has arrived. I have tried many flapjack recipes but this is by far the best – sweet and gooey with no sawdust factor! The cinnamon is fairly subtle but give a background heat and spice that is warming and comforting, adding a touch of surprise to this family favourite. Enjoy, just don’t eat too many in one go ;-)

Cinnamon Flapjacks (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


makes 18

  • 200g dairy-free spread/margarine
  • 200g Demerara sugar
  • 200g golden syrup
  • 400g oats
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon

– Over a low heat melt together the spread, sugar, cinnamon and syrup until the sugar as dissolved
– Line a brownie tin with foil
– Pour the melted sugar mix over the oats and salt and stir well until all the mixture is evenly coated
– Press into the tin
– Bake at 180 degrees centigrade for 15-20 minutes until starting to turn golden
– Remove from the oven, press down on the too of the flapjack with a spatula to compress the mixture which will make slicing easier
– Leave to cool in the tin
– Once cool, freeze or cut into squares.
– These flapjacks keep brilliantly for at least one week.








Strawberry sorbet

IMG_6136 I’ve splashed out and bought myself an ice cream machine – I’ve wanted one for so long, but our previous freezer was too small to fit the bowl in! Expect frozen treats aplenty this summer on the blog. Ice creams are few and far between for us, only a few varieties are dairy-free (the never failing, delicious Swedish Glacé is our family favourite) and out of them a lot rely on nuts,or more prevalent by the day: coconut. I’m not sure I was a coconut to background to all my ice creams – if it’s coconut ice-cream then fine. Sorbets are more successful but often carry a nut warning, and dare I even mention ice cream vans? On any sunny day everyone, everywhere seems to be eating ice creams; the girls’ friends always seem to have them on days out, and there comes our problem. I’d say well over 50% of the time there is nothing suitable we can buy, even the ice lollies have milk in, or contain a ‘may contain’ warning which we can’t really risk on a day out far from home. So we’re left with, at best, a cold drink while everyone else consumes ice creams and other delights. It’s a sad state of affairs for the dairy-free child. So my mission is to recreate delicious ice creams and sorbets which we can at least eat at home, then no-one is missing out all the time. The ice cream is going to take some serious development (no bad thing ;-)) as the results I’ve achieved so far haven’t been quite right, either texture-wise or not setting as desired, but so far I’ve have had one huge success – this stunning strawberry sorbet. I’d say that I actually prefer sorbet to ice cream, its less cloying and probably the dessert I always opt for in a restaurant – and this one is certainly of restaurant quality. Wonderfully smooth in texture and packed full of fresh strawberry flavour. We ate ours with egg-free meringues and chopped strawberries – delicious! If you don’t have an ice cream machine, make the mix and then initially freeze it for a couple of hours until the ice crystals are starting to freeze, pour into a blender and fully blitz the mixture and then re freeze – the texture may not be as smooth, but it will still taste terrific. Strawberry Sorbet (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan) IMG_6138

Makes about 1 lt

  • 4 cups/500g strawberries, washed, hulled and halved
  • 2/3 rds cup water
  • 2/3rds cup sugar (white)
  • 2 tbsps lemon juice

– Dissolve the sugar into the water, bring to the boil and then immediately leave to cool – Blend the strawberries to a fine purée, push through a sieve if you like a super smooth sorbet, or leave in the seeds if you prefer – Pour the sugar syrup and lemon juice into the strawberry purée – Start the ice cream machine and pour in the purée mix(follow the manufacturers instructions)but continue churning in the machine until a smooth sorbet has been made(or follow instruction above for no ice cream machine) – Spoon into a freezable container and keep frozen until ready to use. IMG_6135