Sweet Potato Brownies


 If you know me, you know I LOVE sweet potatos AND Chocolate, so these are like a match made in heaven!Plus they are gluten free, vegan and dairy free!⁠ ⁠ 

Sweet Potato Brownies

⁠ ⁠ 
1.5 cups baked sweet potato mash⁠ 
1 cup cashew butter or a nut butter of your choosing⁠ 
3 tablespoons unsweetened cocoa powder⁠ 
1/4 cup maple syrup or another sweetener⁠ 
1 teaspoon vanilla⁠ 2 teaspoons cinnamon⁠ 
1 teaspoon baking soda⁠
Blueberry passion fruit muffins

Blueberry passion fruit muffins 
These muffins are seriously good and perfect for ride snacks or to eat on the go. They are low sugar and gluten free as well! And easily adapted for vegans! Enjoy.


1 ½ cups Gluten free plain flour 
1 cup almond meal ¼ cup coconut sugar 
¼ cup coconut 
¼ cup Greek yoghurt (supplement coconut yogurt for Vegan option) 
¼ cup passion fruit pulp 
 ½ cup blueberries 
 2 eggs (Supplement ‘Chia eggs’ for Vegan option) 
½ tsp baking powder 
 ½ cup melted coconut oil Mix all ingredients together and spoon into lined muffin tray . 
Bake for 20-25min on 180 degrees C fan forced oven 

Seed crackers

Seed crackers 
Looking for something different for lunch or a snack? These are perfect. Great with cheese, bit of ham or peanut butter... I love dark roasted crunchy from Mayvers. Vegan and gluten free! 


1/3 cup almond flour 
1/3 cup sunflower seeds 
1/3 cup pumpkin seeds 
1/3 cup chia seeds 
1/3 cup sesame seeds 
1 Tbsp psyllium husk powder 
1 Tsp good quality salt 
1/4 cup melted coconut oil 
1 cup boiling water  

Method: Preheat the oven to 150 degrees Celsius. Mix all dry ingredients in a bowl, add boiling water to the oil and then mix with the dry ingredients. Mix until it forms a ball and then spread evenly on a lined baking tray. Bake for 45 min to 1hr. 

Tip: lightly make knife lines on the tray before cooling so the crackers can crack on the prepared lines. 

Enjoy with your fav toppings, peanut butter and banana, ham and cheese, avo or whatever you choose!
Peanut Butter squares

Peanut Butter squares ⁠ 
5 dates⁠ 1 
1/4 cups of desiccated coconut⁠ 
1/3 cup Smooth Peanut Butter (I used the new SKIN ON @mavyersfood )⁠ 
1/3 cup of almonds⁠ 
1/4 cup of raw cocoa ⁠ good pinch of salt⁠ 
2-3 Tbsp of water⁠ ⁠ 

Peanut Butter layer⁠ 
3/4 cup of Peanut Butter⁠ 
1/4 cup of coconut oil⁠ 
1/4 cup of maple syrup⁠ 
pinch of salt⁠ ⁠ 

Chocolate espresso layer⁠ 
100g of dark chocolate ⁠ 
1 Tbsp of instant coffee (I used @begoat.official)⁠ 
1 1/2 Tbsp of coconut oil⁠ ⁠ 

Combine the ingredients for the base in a food processor and spread evenly in a pre-lined tin. If its too wet add a little more coconut, if its too dry add a little more water.⁠ ⁠ 

Combine the peanut butter layer ingredients in a saucepan and melt together, let sit for a few minutes after combined to allow to thicken slightly, spread evenly on the base layer and chill in the fridge for 30 minutes.

Melt the chocolate with the instant coffee and coconut oil, I did in a saucepan a low heat to avoid burning the chocolate. Spread evenly over the peanut butter layer and chill for 2 hours or until set. Then chop into squares and enjoy!⁠⁠ 
Banana Bread recipe

My Banana Bread recipe ⁠⠀ 

To get this baking party started you will need:⁠⠀ ⁠⠀ 

300 g ripe banana, smashed⁠⠀ 
3 organic eggs⁠⠀ 
80 ml maple syrup or honey⁠⠀ 
90 g of butter (I use @stdaviddairyAMAZING), melted⁠⠀ 
2 teaspoons vanilla extract⁠⠀ 
1/2 teaspoon ground cinnamon⁠⠀ 
2 teaspoons gluten free baking powder⁠⠀ 
150 g almond meal⁠⠀ 
100 g coconut flour⁠⠀ 
50 g roughly chopped walnuts⁠⠀ ⁠⠀ 

Preheat the oven to 170 degrees fan forced⁠⠀ 
Mix the wet ingredients together⁠⠀ 
Combine the dry ingredients in a separate bowl⁠⠀ 
Mix the wet and dry ingredients together well and place in a pre lined loaf tin⁠⠀ 
Top with a banana or more walnuts (optional)⁠⠀ 
Bake for 45min - cover with foil if becoming too dark⁠⠀ ⁠⠀ 

Enjoy 😋 (I love the #mayvers cocoa spread)⁠⠀ ⁠⠀ 

Great for an on the go snack, like bike riding! 🚲⁠⠀ 
Pumpkin and Ginger Loaf

Pumpkin and Ginger Loaf

Perfect homemade ride snacks!⁠ 
Inspired by @innerpickle_ ⁠ .⁠ ⁠


1 3/4 cup gluten free flour⁠ 
2 tablespoons maple syrup⁠ 
1 tsp ground ginger⁠ 
1/2 tsp cinnamon⁠ 
1/4 tsp nutmeg⁠ 
2 tsp baking powder⁠ 
1 tsp apple cider vinegar⁠ 
3/4 cup almond milk (NF Option: Use other plant-based milk⁠ 
1 cup mashed pumpkin⁠ 
1/4 cup coconut oil, melted⁠ 
Big Pinch of salt⁠ 

Preheat the oven to 180°C, and line a loaf tin with baking paper. In a small bowl, whisk together the vinegar and milk until frothy. Set aside, and separately, mix together the vanilla, pumpkin, maple syrup and oil. Add the milk mixture.⁠ Combine the flour, spices, salt and baking powder in a large bowl, and add the wet ingredients. Stir together until just combined – do not overmix!⁠ Pour the mixture into the lined loaf tin. ⁠ Bake for approx 40 minutes, or until a skewer comes out clean and the top is golden. Enjoy! ⁠ For some extra additions add some chopped walnuts, raisins or peanut butter!⁠ ⁠ 

Hope you all love it as much as I do!⁠