Vegan Almond Coconut Cookies with Tahini + Chia Seeds {low carb, high fibre, gluten free}

Vegan Almond Coconut Cookies Vegan Almond Coconut Cookies

Two recipes in two days?! This hasn’t happened in months, guys! As you know, I’ve been spending a lot more time on travel posts instead, but I’ve been in a foodie mood lately, so you guys get another recipe! This one’s a supercharged cookie recipe that’s VEGAN, HIGH FIBRE, LOW CARB, GLUTEN FREE AND GRAIN FREE! Adapted from Alexandra’s amazing Skin Cleanse Cookies, I added my own tahini twist to them and also used Natvia instead of the higher calorie coconut sugar the original recipe calls for. These cookies are beautifully chewy and have a decadent coconut-y fragrance. Continue reading “Vegan Almond Coconut Cookies with Tahini + Chia Seeds {low carb, high fibre, gluten free}”

Friday Favourites { 23 October 2015 }

Friday Favourites 23 October 2015
1 | This colourful recipe for vegetarian miso ramen with rice noodles, roasted sweet potatoes + sesame broccolini on The Bonjon Gourmet.
2 | The work of Japanese flower artist and botanical photographer Azuma Makoto, who has, for over 10 years now, been taking photos of his 50-year-old bonsai tree in various locations around the world.
3 | Impossibly beautiful timber pendant lights, handmade by Sydney-based Etsy store owner Coco Reynolds.
4 | This beautiful woodturned vase made of apricot wood by Maria Pavluchenko. Just look at that gorgeous grain!
5 | Nicole’s fancy-looking vegan chocolate-dipped avocado popsicles, made pretty with a sprinkle of crushed pistachios and sea salt. Holy yum!

Olive Oil Pancakes with Chia Seeds & Dark Chocolate {vegan}

Olive Oil Vegan Pancakes Olive Oil Vegan Pancakes Olive Oil Vegan Pancakes

Last night, James and I attended the Brisbane Night Noodle Markets in South Bank. Halfway through it all, my mum called to ask: “Did you feel the earthquake we had today? It was a 5.7.” My first reaction had been WHAT? AGAIN?! I was genuinely surprised that there had been another one. I replied with: “No, but I felt the one on Thursday. It was a 5.3 and it made the whole house vibrate for about ten seconds. Fudge [the dog] went crazy.” Continue reading “Olive Oil Pancakes with Chia Seeds & Dark Chocolate {vegan}”

Maple Peanut Butter & Jelly Muffins {vegan}

Peanut Butter & Jelly Muffins Peanut Butter & Jelly Muffins

Konnichiwa! The boy and I are in the land of the rising sun and we’re loving the balmy heat of summer and the re-immersion into our much-loved second home (or third – I guess Singapore can be considered our second). This must be James’ fifth time holidaying in Japan (third for me) and I think we’re now very well acquainted with Tokyo. This time we’re staying in the Asakusa area, which is a change from our usual base in Shibuya. Tokyo’s all very well and good, but I am most looking forward to our stay in Shirakawa-go (an incredible historic village) and Fujikawaguchiko (where we’ll get a perfect view of that famous active stratovolcano, Mount Fuji). Gonna have a field day with my camera for suuuure. Just hope the weather will be good. It’s the rainy season, apparently. Continue reading “Maple Peanut Butter & Jelly Muffins {vegan}”

Simple Fresh Strawberry Cobbler {vegan}

Vegan Strawberry Cobbler Vegan Strawberry Cobbler

Hello, lovelies! I will be heading to New Zealand tomorrow for a short 5-day trip with James and his insanely travel-obsessed parents. This’ll be my first time going anywhere with my other half’s family and I’m really excited! We’ll be staying in Queenstown and it will be freezing. Like, almost zero degrees celsius at night. Everyone knows I’m a summer sunshine kinda girl (I prefer shorts/skirts/dresses over restricting jeans and thick coats any day), so I’m not exactly looking forward to having to wear a million layers to fend off the cold. Continue reading “Simple Fresh Strawberry Cobbler {vegan}”

Homemade Tang Yuan (Glutinous Rice Dumplings) in Ginger Syrup

Tang Yuan with Peanut Filling

Glutinous rice dumplings, or tang yuan (汤圆), are traditionally snacked on during the Chinese Winter Solstice Festival and on the 15th (final) day of Chinese New Year. It is said that the little balls nestled together in a bowl symbolises family closeness and togetherness – very fitting for reunions and festive gatherings! Continue reading “Homemade Tang Yuan (Glutinous Rice Dumplings) in Ginger Syrup”

Creamy Banana Buckwheat Porridge with Blueberries, Almonds & Cacao Nibs {vegan, gluten free}

Banana Buckwheat Porridge

A healthy breakfast to start off the week! I’m in high spirits today. James and I are flying off to Tokyo tomorrow morning. It’s winter there right now, so my suitcase is full of ridiculously bulky clothing. It’s really hard to pack for winter when it is literally 30°C around here right now. I’m glad to be leaving for a colder climate (perhaps I’ll regret saying this when we get to Japan). Anyway, I made this healthy, vegan, gluten free porridge thing for breakfast this morning. As a first timer with buckwheat porridge I’ve gotta say, I loved it.

Buckwheat Groats Fresh Blueberries

I used Deliciously Ella’s super simple recipe for the buckwheat porridge. She cooks the buckwheat with bananas, cinnamon, honey/maple and almond milk so that the kernels have time to soak up all of that yummy stuff as the liquid reduces. What’s left is a creamy, gooey, comforting and mildly sweet  porridge that goes very well with fruity toppings like berries and crunchy additions like almonds and cacao nibs.

Banana Buckwheat Porridge Banana Buckwheat Porridge Banana Buckwheat Porridge

Buckwheat’s deceptive name can easily cause confusion – it is not a type of wheat, nor is it related to wheat in any way. Buckwheat is derived from the seeds of a flowering plant and is therefore entirely free of gluten. The soft, hulled triangular seeds (groats) have a mild favour that intensifies when roasted. Diets high in buckwheat have been linked to better blood sugar control and lowered risk of developing high cholesterol.

Banana Buckwheat Porridge Banana Buckwheat Porridge

Banana Buckwheat Porridge with Blueberries, Almonds & Cacao Nibs
a vegan & gluten free recipe, serves 2 ; adapted from Deliciously Ella’s recipe.


1 cup raw buckwheat groats (kernels)
1 cup filtered water
2 cups almond milk
2 ripe bananas, sliced
1 tablespoon maple syrup (or rice malt syrup)
2 teaspoons ground cinnamon


fresh blueberries
banana slices
roasted almonds
organic cacao nibs


  1. Heat the cup of water in a medium saucepan over high heat until it starts to boil, then stir in the buckwheat. Bring heat down to medium-low and allow the buckwheat to sit for a couple of minutes.
  2. Stir in the sliced bananas, maple syrup and cinnamon. Let simmer until the water is mostly absorbed, then stir through one cup of almond milk.
  3. Allow the mixture to continue cooking, stirring occasionally to prevent the buckwheat at the bottom from burning. Gradually add the second cup of almond milk as it is needed. Never let the buckwheat run out of liquid.
  4. After about 20 minutes, most of the liquid should be absorbed and the mixture should be of a porridge-like consistency. Serve with blueberries, banana slices, almonds, cacao nibs and some extra maple syrup. Enjoy!

Banana Buckwheat Porridge

Zesty Orange-Scented Pancakes with Cacao Nibs {vegan}

Zesty Orange-Scented Pancakes with Cacao Nibs

Happy Saturday, readers! We made these fairly healthy vegan pancakes for breakfast this morning! I adapted Andrew Olson’s recipe for “The Perfect Vegan Pancakes” into this supercharged version that features the generous flavours of cacao nibs and orange (zest + juice). They turned out fantastic and, quite honestly, proved to be one of the best things to wake up to in the morning!

Zesty Orange-Scented Pancakes with Cacao Nibs Zesty Orange-Scented Pancakes with Cacao Nibs

No eggs or dairy here, for those of you looking to cut down on your intake of animal produce. The recipe calls for the old flaxseed + water trick in place of eggs. For those who don’t know, it creates a gooey mixture that acts as a vegan-friendly binder in recipes. Also, instead of butter, grapeseed oil is used, although you can use coconut oil instead for added complexity in flavour.

Zesty Orange-Scented Pancakes with Cacao Nibs Zesty Orange-Scented Pancakes with Cacao Nibs Zesty Orange-Scented Pancakes with Cacao Nibs

There is no sugar in this recipe. Only the natural sweetness of freshly squeezed orange juice is added. The incorporation of orange zest and cacao nibs invite a unique grainy texture to the pancakes, as well as a good dose of vitamins and minerals. Sure, we know plenty about cacao nibs and their superfood status, but believe it or not, there are benefits to eating orange peels too!

Zesty Orange-Scented Pancakes with Cacao Nibs Zesty Orange-Scented Pancakes with Cacao Nibs Zesty Orange-Scented Pancakes with Cacao Nibs

These are small and cutesy little pancakes – pikelets, if you will. With all the cacao nibs and zest thrown into the mix, the batter ends up being pretty viscous and will not spread too much when ladled onto the frying pan, which is just as well since we’re after thick pancakes. While they don’t exactly turn into puffy pillows like those Fluffy Breakfast Pancakes with Lemon & Honey we made awhile back, these mini pancakes are still pretty good for a filling, guilt-free breakfast.

Zesty Orange-Scented Pancakes with Cacao Nibs Zesty Orange-Scented Pancakes with Cacao Nibs

Zesty Orange-Scented Pancakes with Cacao Nibs {vegan}
adapted from Andrew Olson’s perfect vegan pancakes.


1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
a pinch of sea salt
zest of 1 orange
2 tablespoons cacao nibs*
1 tablespoon ground flaxseeds**
3/4 cup soy milk (or your favourite non-dairy alternative)
1 teaspoon apple cider vinegar
1 tablespoon grapeseed oil
3-4 tablespoons freshly squeezed orange juice

** I used TRU RA’s Cacao Nibs. They’re organic, cold-processed and vegan!
** I used Melrose Organic Golden Flaxmeal. The golden variety tends toward a more subtle flavour in baked goods, whereas brown flax might leave too strong an aftertaste.


  1. To prepare the flax egg, combine the ground flaxseeds with 2 1/2 tablespoons of filtered water in a small cup. Stir and set aside to thicken.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, orange zest and cacao nibs. Mix well, set aside.
  3. In a separate bowl, combine the soy milk with the apple cider vinegar, then stir in the grapeseed oil and the flax egg.
  4. Pour the wet ingredients into the bowl containing the dry ingredients and gently stir together until just combined. Do not mix too thoroughly – lumps in the batter is fine.
  5. Lightly grease a frying pan and place over medium-high heat. Once fairly hot, ladle a small amount of batter (up to 1/4 cup) onto the middle of the pan and turn heat down to medium-low. Cook on both sides until golden brown. Repeat until all the batter is used up. You can keep the pancakes warm in a preheated oven (set to about 50°C) while you fry up the rest.
  6. Serve pancakes with your syrup of choice and some orange segments.

Zesty Orange-Scented Pancakes with Cacao Nibs