A little while back, I created an overnight oats recipe using quinoa flakes. Since then, I’ve really enjoyed playing with quinoa flakes more, and coming up with fun variations for porridge. This version is a stove-top porridge, although you can definitely make it into an overnight oat recipe by foregoing the stove and adding a bit more liquid.


My favourite thing about porridge is its versatility. It’s so easy to flavour as you like, keeping your weekday morning routine interesting and nutritionally diverse. Changing up the grain is just one way that you can diversify your porridge. I’m really enjoying quinoa flakes these days, mainly because they mimic the texture and flavour of rolled oats, and are incredibly healthy! Quinoa flakes contain all the same benefits of whole-grain quinoa; loaded with fiber, iron, magnesium and riboflavin, quinoa is a nutritional powerhouse loaded with protein and complex carbohydrates. It’s the perfect food to give you a much needed energy boost first thing in the morning.


I sweetened my porridge with yacon root syrup. You can definitely change the sweetener to suit your own tastes and nutritional requirements- maple syrup, brown rice syrup and even honey (if you eat it!) are all excellent options as well. Coconut milk and cream hydrate the flakes and add a pleasant creamy texture to the finished porridge.


I’ve been loving rhubarb all summer, and have been using it any chance I get as the season comes to an end. Although rhubarb can be quite tart, I find that it has a pleasing crunch and acidity when offset by the creamy porridge. To retain its nutritional value, I cooked it on a low setting with just a small amount of water and some yacon syrup to sweeten it. Cook it just until tender, it shouldn’t take longer than 5 minutes. The rhubarb can be prepared up to two days in advance, and kept in the fridge until ready to use.


If you eat bee pollen, this is an excellent opportunity to use it! I love its bright yellow colour, sweet flavour and bold scent of honey. If you don’t know about bee pollen, you have been missing out! It’s actually so healthy, the German Federal Board of Health just recently declared it to be a medicine! It’s full of vitamins, minerals, proteins, lipids and fatty acids, making it an incredibly beneficial food. Bee pollen is also rich in anti-inflammatories, antioxidants and antiviral properties. Best of all, it adds a sweetness and slight crunch to whatever you eat it with!


I added a bit of raspberry powder to the top of my porridge as well. Raspberry powder is just freeze-dried raspberries that have been pulverized. The raspberries retain all their vitamins and minerals in the process, and the end result is a sweet, brightly coloured powder.


This porridge is a satisfying, delicious way to get a complete serving of protein, carbs, vitamins and minerals! As always, eat well to live well!

Quinoa porridge with rhubarb
Course: Breakfast
  • 1/2 cup Quinoa flakes
  • 1 cup Coconut milk
  • 1 tbsp Coconut cream
  • 3 tsp Yacon root syrup
For the Rhubarb:
  • Rhubarb
  • Yacon root syrup
  • Figs
  • Sunflower seeds
  • Raspberry powder
  • Bee pollen
  1. In a medium sized saucepan over low heat, combine all ingredients except the coconut cream. Stir continuously until cooked, roughly 10-15 minutes. Add the coconut cream at the end.

    2. For the rhubarb topping, cut the rhubarb stalk into bite-size pieces. In a small saucepan, cook over low heat with ¼ cup water and a bit of yacon syrup for 5-10 minutes.

    3. Top the porridge by laying out a few pieces of rhubarb, followed by a piece of fig, a spoonful of bee pollen and sunflower seeds and a dusting of raspberry powder. Serve immediately. 

I recently tried my hand at cauliflower crust pizza, and absolutely LOVED the results! Because I’m so focused on whole ingredients, it’s hard to even find a vegan takeout pizza that meets my nutritional requirements. That’s why I am so in love with this pizza recipe- it’s easy to make at home, the toppings are customizable to suit your own tastes, and it’s nice being able to have a fun pizza night that my whole family can enjoy.


My cauliflower crust is loaded with nutritionally beneficial ingredients. Cauliflower is quite the superfood- it contains high amounts of vitamins C, K and B6 as well as protein, potassium, and manganese. The addition of almonds in the crust gives the end product a good mouthfeel, and also increases the amounts of healthy fats present. If you haven’t already checked out my original post on cauliflower pizza crusts, I encourage you to do so- I have a lot more great info on the individual benefits of all the ingredients in this yummy crust! The best part about this crust is that it can be made up to two days in advance and kept wrapped in the fridge until you’re ready to use it! If you’re really into pizza and low on time, you can also make a large batch up, wrap them individually and freeze them for up to a month. When you’re craving pizza, simply bring the crust back to room temperature, top however you wish, and bake for 15 minutes for hot, fresh pizza in less time than it would take to have it delivered!


For this pizza, I wanted to add in a little more protein. So, I decided to fry up some cubed tofu and add it to the pizza. I love fried tofu! It’s such an easy way to add flavour and texture to a dish, and it worked really well on top of my pizza. I also added some chard, olives, hemp seeds and garlic. It’s important to include lots of different foods in your topping options, to add nutritional diversity as well as lots of colour, flavour and texture.


I hope you enjoy this healthy, vegan pizza! Pizza night has never been so good for you! As always, eat well to live well!


Cauliflower crust Pizza with Rainbow Chard & Tofu
Total Time
30 mins
Course: Main Course
For the crust:
  • 1/2 Cauliflower
  • 2 tbsp Hemp Seeds
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Flaxseeds
  • 5 tbsp Rice flour
  • 1/2 tbsp Himalayan pink salt
  • Handful Almonds, soaked overnight
  • Tomato paste
  • 1/2 pack firm Tofu, cut into cubes
  • Rice flour for coating tofu
  • Coconut oil for frying tofu
  • 1 Garlic clove (chopped)
  • Rainbow chard
  • Olives
  • Hemp seeds
  • Olive oil
  • Salt & Pepper
  1. Preheat oven to 185C (375F)

    2. Combine all ingredients in food processor

    3. Spread the pizza dough on baking paper, bake at 185C for 15 min to par-cook the crust.

    4. Next, prepare the tofu- In a large bowl, mix the rice flour with a pinch of salt. Toss the cubed tofu into the seasoned flour, making sure it’s evenly coated.

    5. Preheat a pan over medium-high heat, and drizzle with olive oil. Fry the tofu on all sides until crispy and golden.

    6. Top the pizza- Spread the tomato paste evenly over the crust. Lay out the toppings evenly, and place the pizza back in the oven to bake for another 15-20 minutes. 

Most of the time, I like to make simple, easy recipes that are delicious and healthy. I mean, as a mom of three young boys, I don’t have a lot of time on my hands to play around with complicated recipes, and my whole philosophy is that eating well should be approachable and easy- definitely NOT complicated! But sometimes it’s fun to bake something a little more complex. I like having a few hours in the kitchen to create something really interesting and exciting, and this recipe is definitely for one of those times! Before you get too worried about the complexity level of these hazelnut bars, let me assure you that they’re actually pretty simple! They take a bit of time to make, but most of that time is spent freezing the various layers, and you can do it in steps over the course of a day or two if need be. These bars are the perfect treat for an afternoon picnic, a big group gathering, or just a yummy snack to get you through the week. The best part is that they’re full of really healthy ingredients, so you’ll feel good about eating them!


My base layer is made up of quinoa flakes, almonds, dates and agave. Quinoa flakes are such a great gluten free, protein rich product! They’re literally just pressed quinoa, and they end up looking a lot like rolled oats. They can be used in much the same way as rolled oats as well- sometimes I eat them with fruit and maple syrup in the morning, for a high protein start to my day. In this recipe, the quinoa flakes work well to stabilize the base, giving the bars a great texture and bite! The almonds also contribute to the bars’ texture, while providing a healthy dose of amino acids, antioxidants, vitamin E, and calcium. To sweeten my base, I used dates and agave syrup, although you can swap out the agave for your favourite sweet syrup (brown rice syrup or maple are both great choices with their own benefits as well!).


The middle layer is made up of nothing but cashew- I adore the creamy texture of pureed cashews, and in this case they give these bars an elevated level of decadence. They also contribute greatly to the moisture of the end product. Best of all, cashews are full of vitamins E, B6 and K! They’re fantastic for your heart and eyes, and really, really yummy!


The top layer is a fluffy mixture of coconut milk, butter and flakes, almond flour and raw cacao. It has a cloud-like texture and really makes the whole thing taste like something grandma would have baked! Coconuts are full of magnesium, vitamin E, calcium and potassium. They are great for your skin, and help your complexion look its best!


As I mentioned earlier, these bars are mainly only time consuming because of the amount of time it takes to freeze each layer individually. If you’re worried about timing, just start a couple of days ahead with the first layer (which can be kept wrapped and frozen for up to 4 days) and build your bars gradually. These bars will last in the freezer for about a week, making them a great make-ahead item if you need to contribute to a bake sale or a potluck. Best of all, they taste so good, even sugar addicts will love them! Until next time, eat well to live well!

Hazelnut bars
Course: Dessert
For Base layer
  • 1 cup Quinoa flakes
  • 1 cup Almonds, soaked overnight
  • 5 Dates
  • 2 tbsp Agave Syrup
Middle layer
  • 250 g Cashew, soaked overnight
Top layer
  • 100 g coconut butter
  • 50 ml coconut milk
  • 2 tbsp desiccated coconut
  • 1 tbsp Almond flour
  • 1 tsp raw cacao
  • whole hazelnut nuts
  1. Make the base- In a food processor, pulse together the quinoa, almonds, and dates until combined.

    2. Transfer the mixture to a bowl and mix in agave syrup. Press the mixture into the bottom of a square baking dish, and freeze for 15 minutes.

    3. Next, make the middle layer- Puree the cashews with a small amount of their soaking liquid until creamy and smooth. Pour over the base layer and freeze for another 30 minutes.

    4. Finally, make the top layer- melt the coconut butter over low heat on the stove. Once it has melted, transfer to a bowl and stir in the raw cacao, dessicated coconut and almond flour. Layer that mixture on top of the cashew layer of your bars. Top the entire thing with hazelnuts, and freeze for another 1-2 hours.

    5. To serve, allow to sit at room temperature for 5 minutes or so before cutting. 

With the heat we’ve been experiencing, I keep looking for refreshing, hydrating dessert options to cool me down.  This mango clementine parfait is just the thing to satisfy my cravings when the temperature goes up. It’s so smooth and easy to eat, and can just as easily be eaten for breakfast too!


Like so many of my recipes, the ingredients used are totally interchangeable, and limited only by your imagination. In this recipe, I chose to combine mango and clementine, because I like the bright orange colour and the juxtaposition of the tart and sweet flavours of the fruits. You could definitely change it to whatever fruit you have on hand- berries would be great, as would kiwi, pineapple, or anything else you can think of!

Mangos are full of vitamins C and A, as well as B complex vitamins. They aid in alkalizing the body, and have been shown to regulate blood sugar. They are also rich in fiber, potassium, magnesium and copper. Clementines are one of my favourite citrus fruits. They contain high amounts of vitamin C, folate, calcium and antioxidants. The two flavours combined in this dessert creates a light, tropical feel that is really enjoyable on a hot summer day.


The next time you need a refreshing treat, give this sweet parfait a try! It makes an impressive dessert at a fancy dinner, but is easy enough to make any time a craving hits! Eating well should always be exciting! Until next time, eat well to live well!



Mango-Clementine parfait
Course: Breakfast
For the fruit layer:
  • 1 Mango, peeled and sliced
  • 3 Clementines, peeled
For the top layer:
  • Sugar free vegan Coconut yoghurt
  • Clementine slices
  • cherries
  1. Make the bottom layer- In a blender or food processor, puree the fruit together until smooth. Pour into the bottom of a glass or parfait dish.

    2. Top with dairy-free coconut flavoured yoghurt

    3. Top the parfait off with your favourite fruit or nuts 


When I was a kid, my favourite thing in the entire world was ice cream cake! Who doesn’t love ice cream cake?? That’s why I was so excited about this recipe- it’s cold, creamy, refreshing, sweet, and this one just happens to be really healthy too!


My kids go nuts for this, and I’m happy to give them as much as they want. Coconut is full of good fats, protein, manganese, copper, phosphorus, magnesium and iron. Blueberries are rich in antioxidants, fiber, vitamins and minerals, and happens to be a favourite in my house! The nice thing about this recipe is that you can mix it up however you like- use any kind of fruit, add nuts, cacao nibs, and anything else you can dream up! It’s so easy to customize to suit your own tastes and cravings.


I chose to use agave syrup to sweeten my ice cream loaf, but you can substitute in your favourite sweet syrup. Yacon, brown rice, or maple syrup would all work really well in this recipe, and each syrup brings its own set of nutritional value to the finished product.


Try this ice cream today! I guarantee it will become a favourite at your house too! Eat well to live well!

Ice-cream Loaf
Course: Dessert
  • 1 cup Coconut cream
  • 1 cup Blueberries
  • 250 ml Coconut milk
  • 1/2 cup Agave Syrup
  1. In a small bowl, mix together the blueberries and 1 tbsp coconut milk.

    2. Blend together the coconut cream, remaining coconut milk and syrup.

    3. Pour the blended coconut mixture into a small loaf pan, and pour the blueberry mixture over top.

    4. Freeze for a minimum of 3 hours. The ice cream will last in an airtight container in the freezer for up to two weeks. 

I bought a chocolate mold a little while ago, and am officially in love!! Who doesn’t love those beautifully crafted artisanal truffles you see at those specialty shops? Every time I walk by a chocolate shop window, my mouth waters and I start to think of all the ways I could turn those beautiful works of art into something healthy. I know, a healthy truffle sounds like an oxymoron, but stay with me! By swapping out the chocolate for raw cacao (which I’ll explain later) and using yacon syrup instead of sugar, these dairy free treats are as delicious as they are beautiful!!


I love the combination of nuts and chocolate. It’s a classic combo- do you know that nutella was invented by the Italians in WWII as a way to ration chocolate? They figured out that using hazelnuts could stretch out that chocolatey flavour. All nuts have this wonderful ability, due to their inherently creamy texture and smooth flavour. Cashews are full of vitamin B6, K and E, as well as copper, phosphorus, zinc and iron. They’re also full of antioxidants, making them a great preventative food for cancer. Hazelnuts are equally great for you- they’ve got a good amount of calcium, magnesium, and vitamins B and E.


Remember I told you I’d get back to the cacao vs processed chocolate issue? Well, here we are. Cacao is chocolate in its most unprocessed form. It’s full of antioxidants and beneficial vitamins and minerals; like so many processed foods, chocolate in its processed form loses many of the benefits that make it great. Raw cacao tastes wonderful, too!


I chose to use yacon syrup in this recipe, but you can use any sweet syrup you like. Maple, brown rice syrup, or even raw honey (if you eat honey) are all good options. Yacon syrup is by far the healthiest sweetener syrup, however, and a favourite of mine.


These truffles are sweet, soft, creamy, and utterly delicious! I hope you love them as much as I do! Give them a try, and stop coveting those fancy store bought truffles once and for all! Eat well to live well!

  • 1 1/2 cup Cashew
  • 1 tbsp Raw cacao
  • 3 tbsp Yacon root Syrup
  • Hazelnuts
  1. In a blender or food processor, puree all ingredients until smooth.

    2. Pour the mixture into molds, and lay a hazelnut on top of each one

    3. Freeze for at least 30 minutes. 

My kids love chocolate! I’m pretty sure they inherited their sweet tooth from me, so I do my best to come up with new, sweet, chocolatey, healthy snacks that they can enjoy. That’s why I love this yogurt- the kids love the chocolate flavour and the creaminess, and I love that it’s healthy. It makes a great treat all on its own or served with fruit, but also works really well as a base for smoothies, overnight chia pudding, and a number of other things!!


Cashews and raw cacao are a natural partnership. The sweet, creaminess of the cashews complement the bitter chocolate tones of the raw cacao perfectly, and nutritionally the two play off each other quite well. Cashews are rich in vitamins E, K and B6, as well as iron, magnesium, phosphorus and zinc. Meanwhile, raw cacao is rich in calcium and antioxidants, making the combination of the two a nutritional powerhouse. I’m always looking for ways to get more calcium into my boys’ food, so if I can do it with chocolate, even better!!  


Did you know that raw cacao has been proven to be a natural mood elevator? It happens to be full of seratonin, phenylethylamine, anandamide and dopamine- it literally improves your mood as you’re eating it (I think the flavour is a mood booster too!) When cacao is processed into cocoa, it loses most of its nutrients. By keeping cacao in as natural a state as possible, all of the beneficial antioxidants, vitamins and minerals stay intact.


I used agave syrup to sweeten my yogurt, although you can use you can use any sweet syrup you like. Yacon syrup and maple syrup would both work beautifully in this recipe.


This vegan yogurt is definitely not just for kids! It’s so yummy and easy to make, you’ll want to make it every day! Until next time, eat well to live well!

Course: Breakfast
  • 1 cup Cashew (soaked overnight)
  • 1/2 tbsp Raw Cacao
  • 2 tbsp Agave Syrup (or maple)
  • Raspberries
  1. In a blender or food processor, pulse the soaked cashews with a small amount of their soaking liquid.

    2. Add the syrup, and puree until smooth. Mix in the raw cacao.

    3. Spoon the yogurt into an airtight container, and chill for at least 20 minutes. Yogurt will last in the fridge for up to 5 days. 

Do you ever have those days where you’re hungrier than usual? Like, really, really ravenously hungry? Whether it’s because you’ve been burning more energy than lately at the gym, at work, taking care of kids, or something else entirely, we all need a little extra food every now and then. I always try to listen to my body- when I’m not very hungry, I don’t eat very much. Likewise, when my tummy is grumbling and I feel like I need a big dinner, I do my best to satisfy my hunger in a healthy way. This recipe will definitely satisfy even the hungriest person!


This stir fried vegetable dish is so hearty, it’s practically a stew! It’s rich, and dense, and full of goodness! The chickpeas add a ton of protein and fiber, making this dish exceptionally filling. Broccoli, bell peppers, and courgettes add flavour, texture, colour and eat bring their own set of nutritional value.


The sauce is dark, and full of umami- you’ll love it so much, you’ll want to put it on everything! Tamari is the perfect alternative to soy sauce if you have any sort of gluten sensitivity, and it’s become a favourite flavour enhancer in my kitchen. It works perfectly with the coriander, ginger, spring onions, and sesame oil. Seaweed dulse is salty like the sea, and has so many nutritional benefits it’s hard to even know where to start! It’s rich in calcium, magnesium, iron and potassium. Ginger is another powerhouse ingredient; used as a medicinal ingredient for hundreds of years, it’s a powerful anti-inflammatory. Remember when I was talking about exhaustion-induced hunger? Well, exhausted muscles will see immediate relief from a single serving of ginger, and continued use will aid in the prevention of osteoarthritis, amongst other ailments.


This is absolutely one of my favourite recipes! Even though I came up with it this summer, this recipe will definitely make appearances throughout the fall and winter too. You can add as many of your favourite seasonal veggies as you like, and can even add buckwheat, quinoa, or another grain if you really want to bulk it up! I hope you love this recipe as much as I do! Until next time, eat well to live well!

Stir Fry vegetables with chickpeas
Course: Main Course
  • 2 chickpeas (soaked overnight)
  • 1/2 head Broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow Courgette, sliced
  • 2 tbsp tomato purée
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • handful Parsley, chopped
  • 1 tbsp coconut oil
For sauce
  • ginger, peeled and minced
  • 1 tsp coriander
  • spring onions, sliced thinly
  • Tamari sauce
  • Seaweed dulse
  • sesame oil
  • 1 vegan vegetable stock (cube), dissolved in 1 cup boiling water
  1. Cook chickpeas according to package instructions

    2. In a saucepan medium-high heat, mix the tamari, sesame oil, spring onions, coriander, ginger and seaweed dulse.

    3. In a large pan or wok, heat the coconut oil over medium-high heat. Saute the onions until fragrant, about a minute. Add the vegetables and sauce, and continue to cook, stirring constantly for about 4 minutes.

    4. Add the chickpeas and vegetable stock, and continue to cook for another 5 minutes until the sauce is thick and fragrant. 

These blueberry-acai cupcakes are so flavourful! They combine two of my favourite superfoods in one delicious bite-sized dessert.


I have this theory that when you eat small cupcakes, they don’t count the same way that big ones do! I know this actually couldn’t be further from the truth, but it makes me feel less guilty when I eat three or four in one sitting!! Luckily, these blueberry acai cupcakes also happen to be gluten free, dairy free and sugar free- not to mention full of superfoods and nutritionally beneficial ingredients-  so even if I do eat a bunch, I know that they’re not going to negatively impact my health (or waistline!). Best of all, my kids love the sweet-tart flavour of these cupcakes, and I love that they’re getting a healthy dose of antioxidants, vitamins, minerals and healthy fats!


Acai is one of the best superfoods around. It has been proven to aid in weight loss, lowering cholesterol, helps balance hormones and improves skin. It’s tart in a good way, with a berry finish, making it the perfect accompaniment for sweet, plump blueberries. Blueberries, like acai, are powerful antioxidants. They’re full of vitamin C and B6, as well as fiber, potassium, and folate. Like acai, they’re an excellent food for heart health and help give your skin a nice glow!


To sweeten my cupcakes and add moisture, I used agave syrup.  Although it is significantly less sweet than sugar, I find it lends the perfect level of sweetness to these cakes. I find that when you cut sugar entirely out of your diet, you end up tasting your food more- the natural sweetness in whole foods comes through in a pronounced way, and sugar in turn ends up tasting cloyingly sweet in an unpleasant way. If you don’t have agave nectar handy, maple syrup works just as well- just cut down the amount by half, and add a bit more apple puree to balance the moisture levels. I  promise, these cupcakes are so sweet and light, you’ll never miss the sugar!

Mini Blueberry-Acai cupcakes
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Course: Dessert
  • 2 cups Gluten Free white flour
  • 1 tbsp Acai powder
  • 7 tbsp Agave Syrup
  • 1/2 cup Melted Coconut Oil
  • 1 tsp Baking powder
  • Pinch of Pink Himalayan salt
  • 1 tsp vanilla essence
  • 1/2 cup Coconut milk (or any plant based milk)
  • 1 cup fruit purée( I use apple purée)
  • 1 cup blueberries
  1. Preheat oven to 185C (375F)

    2. Make the cake- Mix all ingredients together until a smooth batter is formed.

    3. Pour into individual cupcake molds lined with paper, and bake for 10-12 minutes. To check doneness, insert a toothpick into the center of the middle cake. If it comes out clean, the cakes are done. If not, allow them to continue baking and check at 5 minute intervals. 



My favourite thing about vegan baking is that I don’t have to worry about gluten development, the way I would with traditional baking methods. Because there is no gluten present in this batter, there is absolutely no chance of over-mixing- this means that you can literally toss all the ingredients together, mix until smooth, and bake away, without any worry for a tough end product! Because I used small cupcake molds, the baking time is significantly lessened; this means that I can bake even MORE cupcakes, in less time!! If you don’t have mini molds, double the baking time for full-sized cupcakes. As always, make sure to test the center cupcake with a toothpick to make sure it’s fully baked before allowing them to cool.


Eating well should always be fun! I hope you enjoy these healthy, delicious little cupcakes! As always, eat well to live well!


A little while ago, I tried making vegan donuts for the first time. They were so good! I love being able to give my family (and myself!) treats that are actually healthy, and donuts are one of my favourite guilty pleasures. These donuts are reminiscent of the raspberry glaze donuts I used to enjoy  growing up- they have a nostalgic cakey texture, and the raspberry glaze is sweet and colourful.


The donuts themselves are made from gluten free white flour. While I often utilize more healthful and nutritionally dense flours, in this case I needed a flour that would allow my donuts to be soft, bouncy and fluffy. These are a treat, after all, and there are still plenty of other nutritionally beneficial ingredients jam-packed into these donuts! To sweeten the donuts, I used a combination of date sugar and apple puree. What I like about date sugar is it’s an easy sweetener solution- it’s literally just dates that have been dried and pulverized making it the least processed sugar out there. Apple puree not only acts as a sweetener and a binding agent (in lieu of eggs), but it also provides a little extra vitamin and mineral content to the donut.


For the glaze, I combined raspberry powder, coconut cream, cacao butter and almond milk. Raspberry powder is a lovely product, and I’ve used it quite a bit in various recipes. It’s basically just dried and pulverized raspberries- all the nutrients stay in the powder, while the flavour and colour are deeply intensified. When combined with the other ingredients, it makes a colourful, deeply flavoured glaze that works well on donuts, cakes, and even cookies. I recently discovered sugar-free sprinkles- they’re vegan, gluten free, and although they really don’t have any nutritional value, they are bright and colourful and fun. They can be found online or at any high end grocery shop.


I hope you enjoy these fun little donuts! They come together fairly quickly, and are the perfect option when you need to throw together a quick treat. I guarantee that no one will even realize they’re vegan and sugar free! As always, eat well to live well!

Cook Time
20 mins
Course: Dessert
For the donuts:
  • 1 cup Gluten free white flour
  • 5 tbsp Date Sugar
  • 3 tbsp Flaxseeds
  • 2 tsp Corn flour
  • 1 tsp Vanilla powder
  • 1 1/2 tsp Cinnamon powder
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 1/2 cup Coconut oil
  • 70 ml Coconut milk
  • 100 g apple purée (or any fruit purée)
For the glazing:
  • Cacao butter
  • 1/2 tsp raspberry powder
  • 3 tbsp Coconut cream
  • 2 tbsp almond milk (any plant based milk)
For the topping :
  • Vegan GF & refined sugar free sprinkles
  1. Preheat oven to 185C (375F)

    2. Mix all ingredients together to form a smooth batter. Pour the batter into lightly greased donut shaped baking molds. Bake 15-20 minutes.

    3. Meanwhile, make the glaze- In a saucepan over medium-low heat, stir together all ingredients until smooth.

    4. Once the donuts are cooled, remove from the pan. Pour the raspberry glaze over top, and top with sprinkles.