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Vegan Rhubarb & Ginger Muffins

Vegan Rhubarb & Ginger Muffins

Vegan Rhubarb & Ginger Muffins (Gluten-free) |

I recently added an “All Recipes” page to the blog and putting it together gave me the opportunity to go through my archives and see what I’ve come up with in the nearly 2 years (!) I’ve been writing in this little space. The number of muffin recipes was pretty shocking - just 4 - especially for someone who’s always declared themselves more of a muffin eater than a cookie one.

Rhubarb from the garden

The perfect opportunity to begin remedying that muffin shortage came up when I headed back to London after an Easter weekend at home, not only with a large dark chocolate egg but an armful of rhubarb from the garden!

Chopped rhubarb - candy striped!

Though there are a couple of months to wait before the garden is overflowing with vegetables again, along with the few swiss chard and spinach leaves I was excited to discover a load of rhubarb wrestling its way out of the “forcing pot” in search of sunlight. I think it’s the pinkest and prettiest rhubarb I’ve ever seen! It was just a shame I had to chop off the green leaves to get it into my bag…

Vegan Rhubarb & Ginger Muffins (Gluten-free) |

I saved a little to make my favourite Stewed Rhubarb with Orange then chopped up the rest to go into some sweet, snack-size muffins - lovely with a cup of tea!

Vegan Rhubarb & Ginger Muffins (Gluten-free) |

These are pretty simple and quite similar to my Strawberry & Rhubarb Polenta Cake (also vegan & gluten-free). They’re also very adaptable and don’t have to be Rhubarb & Ginger Muffins at all! If you don’t like ginger just skip it or try a little cinnamon, and if you don’t have rhubarb to hand then you can substitute other chopped fruit or berries.

Vegan Rhubarb & Ginger Muffins (Gluten-free) |


Vegan Rhubarb & Ginger Muffins

Yield: 6-8 Muffins

Vegan Rhubarb & Ginger Muffins


  • 1/2 C Almond flour
  • 1/2 C Oat flour
  • 2 Tbsp Potato OR Tapioca Starch
  • 1 Tbsp Ground flax
  • 1/3 C Coconut sugar
  • 1/8 tsp Salt
  • 1 tsp Baking powder
  • 3/4-1 tsp Ground ginger
  • 1/4 C Unsweetened apple purée OR 2 Tbsp oil + 2 Tbsp apple purée
  • 1/2 tsp Vanilla extract
  • 1/2 C (scant) Almond milk
  • 1/2 tsp Apple cider vinegar
  • 3/4 C (scant) Chopped rhubarb


  1. Preheat oven to 180C/350F and line a muffin tin with paper cases.
  2. Whisk or sieve together all the dry ingredients in a large bowl.
  3. In a medium bowl, whisk together the wet ingredients.
  4. Add wet to dry and stir until well combined.
  5. Fold in chopped rhubarb.
  6. Fill paper cases 3/4 of the way full and bake for approx 22 minutes.
  7. Leave to cool for 5 minutes in the tin then place on a cooling rack to cool fully.


* I grind my own oat flour in my high-powered Froothie blender

Vegan Rhubarb & Ginger Muffins (Gluten-free) |

Is anyone growing anything this year? I don’t have my own garden in London unfortunately but I’m growing some mushrooms with this snazzy kit

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All Recipes

ALL recipes are 100% vegan. ALL ingredients are from plant-based whole foods (with very few exceptions)

Ingredients you won’t find here are refined sugars, butters/margarine (other than nut/seed butters), packaged cheeses or faux meats. 

MOST recipes are gluten-free


Smoothies, Shakes, Juices & Hot Drinks

Rasperry Almond Smoothie
Vegan Carrot Cake Smoothie
“Puckered Beet”Juice
Strawberry, Orange & Rosewater Smoothie
Kiwi & Mint Smoothie
Raw Caramel Apple Swirl Smoothie
Healthy Mocha-Hazelnut Shake
Apple, Avocado & Basil Smoothie
Ginger Choc Crunch Smoothie
Goji,Orange & Turmeric Smoothie  - “The Immune Booster”
Plum & Ginger Smoothie
Spiced Chocolate Chaga Elixir
Cinnamon & Coffee Bean Smoothie
“Hello Sunshine” Smoothie 
Apricot & Almond Smoothie (with a hint of cardamom)
Lemon, Ginger & Green Tea Smoothie


Breakfast & Brunch

Banana-Almond Oat Bars
Apple & Raisin Oaty Breakfast Cookies
Orange Pepita Granola
Cherry-Coconut Almond Pulp Granola
 Crunchy Tropical Granola
“Green, Glam & Gourmand” Granola
Granola & Coconut Yogurt Banana Pops
Strawberries ‘n’ Cream Chia-Oat Pudding
Rhubarb-Berry Compote, Yogurt & Granola Parfait
Stewed Rhubarb with Orange
Apple Chai-Spiced Baked Oats
5-Grain Bitter Chocolate Porridge
Polenta Porridge with Apricot Compote & Sticky Pistachios
Coconut Pancakes with Berries & Coconut Cream
Teff Pancakes with Caramelized Bananas
Vegan Crepes (with Date & Orange Compote + Cinnamon Ice Cream)
Blueberry Orange Buckwheat Waffles
Maple-Oat Plum Crumble
Vegan Roasted Vegetable Frittata
Pesto Ricotta Tofu Omelettes with Cherry Tomatoes
Chickpea Scramble with Avocado & Chives
Vegan Asparagus & Fennel Quiche (with a Quinoa Crust)
Vegan Persian Frittata
Squash, Rosemary & Cashew Cheese Pancakes
Cheesy Tofu Scramble & Chipotle Sweet Potato Tacos


Breads, Muffins & Scones

Hazelnut Butter-Chocolate Chip Muffins
Double Ginger Choc Chunk Muffins
Strawberry-Almond Amazake Muffins
Lemon Coconut Milk Scones (with Blackberry Chia Jam)
Strawberry & Rhubarb Polenta Cake (or Muffins)
Rhubarb & Ginger Muffins
Double Chocolate Orange Banana Muffins


Sides, Snacks & Appetizers

Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts
Tahini Beetroot
Sweet-Spiced Beetroot & Carrot Salad
Nut Kofte
Moroccan Puy Lentil, Carrot & Mint Salad
10-Minute Raw Peanut Noodles
Summer Rolls with Sprouted Lentils
Baked Beetroot Falafel
Grilled Peach, Courgette & Walnut Salad
Smoky Black Bean Empanadas
Mediterranean Israeli Couscous Pilaf
Hijiki-Carrot Salad
Avocado & Cucumber Maki Rolls
Beetroot & Sweet Potato Salad with Baked Cashew Cheese
Cabbage, Apple & Pomegranate Salad with Ginger-Almond Dressing
Chickpea Salad Stuffed Avocados
Chunky Chickpea Dip with Roasted Lemon & Tomatoes
Butternut with Roasted Red Pepper, Walnut & Parsley Pesto
Celeriac, Pear & Rocket Salad
Lightened-up Caponata
Chickpea, Goji Berry & Wild Rice Salad
Sticky Roasted Vegetables with Sesame-Miso Dressing
Polenta-Olive Tapenade Bites
Raw Carrot Falafel
Hemp Seed Tabouli with Yellow Tomatoes & Mint
Quick & Easy Lentil-Yogurt Salad
Chili Quinoa-Bean Bites
Chipotle Mashed Sweet Potatoes
Nutty Quinoa with Inca Berries
Tempeh Kofte
Maple-Orange Roasted Chickpeas & Carrots
Freekeh with Butternut Squash, Orange & Shallots
Sweet Potato, Beetroot & Ginger Tempeh Sushi
Easy Lentil-Hazelnut Paté
Sesame-Hummus Bites
Edamame-Pea Dip (+ Tofu Ricotta Toasts)
Green Hummus Crackers
Mini Vegan Pizza Potato Skins


Salads & Slaws

Chickpea Salad with Cucumber, Parsley & Sun-dried Tomatoes
Sweet Spiced Beet-Carrot Salad
Roasted New Potato, Asparagus & Chickpea Salad with Lemon-Basil Vinaigrette
Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts
Wheat Berry Salad with Chickpeas & Za’atar
10 Minute (nearly) Raw Peanut Noodles
Moroccan Puy Lentil, Carot & Mint Salad
Radish, White Bean & Avocado Quinoa Salad
Baby Leaf, Apple & Sunflower Seed Salad with Miso-Lemon Dressing
Curried Chickpea, Mango & Quinoa Salad
Hijiki Carrot Salad
Grilled Peach, Courgette & Walnut Salad
Beetroot & Sweet Potato Salad with Baked Cashew Cheese
Warm Butternut & Lentil Salad with Tahini Dressing
Super Sauerkraut Slaw
Chickpea Salad Stuffed Avocados
Cabbage, Apple & Pomegranate Salad with Ginger-Almond Dressing
Asian-Style Cabbage Slaw
Butternut, Barley & Lentil Pilaf
Rainbow Salad with Sesame-Hummus Bites & Mango-Tahini Dressing
Celeriac, Pear & Rocket Salad
Chickpea, Goji & Wild Rice Salad
The BKT (Bacon, Kale, Tomato) Bowl
Barley, Chickpea & Date Salad
Orange & Avocado Salad with Black Olive Vinaigrette
Fresh Apricot Salad with Strawberry Dressing & Pecans
Quick & Easy Lentil-Yogurt Salad
Orange, Edamame & Avocado Noodle Salad
Beetroot Ribbon Salad with Mint & Cashew Cheese
Purple Sprouting Broccoli & Puy Lentil Salad with Almond Feta & Mint
Autumn Kale Salad with Roast Pumpkin & Walnuts
Warm Lentil Salad with Sweet Potato & Olives
Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad
Sun-Dried Tomato & Asparagus Quinoa Salad


Dips, Sauces, Dressings & Toppings (Many of these can be adapted as a dip)


Ginger-Almond Dressing
Sesame-Miso Dressing
Lemon-Yogurt Dressing
Miso-Lemon Dressing
Strawberry Dressing
Blackberry Dressing
Dijon Vinaigrette


Mango-Tahini Dressing/Sauce
Roasted Red Pepper, Walnut & Parsley Pesto
Lightened-up Caponata
Carrot-Ginger-Almond Sauce
Basil Cashew Cream
Mole Sauce (Chili Chocolate)
Pear & Tomato Sauce
Sun-Dried Tomato Pesto


Dips & Toppings 

Cucumber Mint Raita
Chipotle Cashew Sour Cream
Roasted Red Pepper Sauce
Easy Lentil-Hazelnut Paté
Baked Cashew Cheese
Chunky Chickpea Dip with Roasted Lemon & Tomatoes
Black Bean-Lime Dip
Edamame-Pea Dip
Lemony Bean Purée


Pasta & Noodles 

Orzo, Spinach & Almond Feta Bake
Tempeh Pasta alla Carbonara
Swiss Chard Lasagne with Golden Raisins & Pine Nuts
Creamy White Bean Pasta with Mushrooms & Sage
Italian Tempeh & Sweet Pepper Pasta
Orange, Edamame & Avocado Noodle Salad
Thai Green Curry Noodles with Sweet Potato & Tofu
Hearty & Wholesome Meatless Ragu
Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella


Soups, Stews & Curries

Tofu, Miso, Udon Noodle Soup 
Red Lentil & Root Vegetable Tagine
Ethiopian-Style Yellow Split Pea & Butternut Tagine
Vegan Sausage, Lentil & Prune Stew
Thai Tempeh & Vegetable Red Curry
Kabocha, Spinach, Brown Rice & Miso Broth
Tempeh & Cauliflower Pasanda
Chili Bean Soup with Avocado-Lime Cream
Lemon-Dill Pasta & Bean Soup
Green Power Soup (Broccoli, Basil & Pumpkin Seed)
Cauliflower, Coconut & Lime Soup


Pizza & Flatbreads

Spanish Romesco/Pesto Pizza with Grilled Vegetables
Smoky Black Bean Empanadas with Chipotle Sour Cream
Vegan Turkish Pizza (Lahmacun)
Almond-Oat Flatbread with Tomatoes & Basil Cream


Burgers & Patties

Nut Kofte
Green Curry Tempeh Patties with Coconut-Lime Sauce
Kidney Bean, Sweet Potato & Quinoa Patties
Sweet Potato, Red Lentil & Sesame Patties
Green Power Burgers
Black Bean Mole Burgers
Chili Quinoa-Bean Bites with Chipotle Mashed Sweet Potatoes
Tempeh Kofte with Roasted Aubergine & Minted Yogurt
Raw Carrot Falafel, Hemp-Seed Tabouli with Yellow Tomatoes and Mint
Moroccan Meat-less Balls with Spicy Pear & Tomato Sauce
Baked Beetroot Falafel


Main Dishes

Ginger Cashew Tempeh & Sugar Snap Pea Stir-fry
Herby Courgette Galette with Cashew Chevre
Sweet Potato, Spinach & Coconut Dahl
Wheatberry Salad with Chickpeas & Za’atar
Cheesy Tofu Scramble & Chipotle Sweet Potato Tacos
Cauliflower Fried “Rice” with Grilled Asian Tofu
Summer Vegetable Paella
Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes
Vegan Roasted  Vegetable Frittata
Sticky Miso Aubergine
Summer Vegetable & Chickpea Sauté
Buckwheat Crepes with Creamy Mushroom Filling
Nutty Crusted Tofu, Mediterranean Israeli Couscous Pilaf & Roasted Red Pepper Sauce
Spicy Jackfruit Fajitas
Balsamic White Beans with Cherry Tomatoes & Basil & Pesto Polenta Triangles
Leek, Sun-dried Tomato & White Bean “Risotto”
Miso-Curry Roasted Squash with Crispy Chickpeas & Kale
Lemony Lentil, Potato & Pea Curry
Smoky Black Bean, Potato & Avocado Hash
Beetroot & Sweet Potato Salad with Baked Cashew Cheese
Butternut, Barley & Lentil Pilaf
Chili-Lime Crusted Tempeh with Creamy Herbed Rice
Tofu Agrodolce
Rustic Beetroot Galette
White Bean & Pesto Millet Risotto
Lentil, Cashew, Quinoa Stuffed Peppers
Chickpea, Goji & Wild Rice Salad
Squash, Rosemary & Cashew Cheese Pancakes
Roasted Roots & Lemony Bean Purée
Lightened-up Caponata
Simple Chickpea Flour Flatbreads
Vegan Persian Frittata
Middle Eastern Lentils with Roasted Cauliflower, Sweet Potatoes & Dukkah
Vegan Asparagus & Fennel Quiche with Quinoa Crust
Jerk Tofu & Pineapple Skewers
Macro Bowl with Carrot-Ginger-Almond Sauce
Sweet & Smoky Tempeh Fajitas with Black Bean-Lime Dip
African-inspired Peanutty Millet
Barley, Chickpea & Date Salad Stuffed Aubergines
Nutty Quinoa with Inca Berries
Maple Orange Roasted Chickpeas & Carrots (& Brown Rice Bowl)
Warm Lentil Salad with Sweet Potatoes & Olives
Vegan Picadillo
Creamy Lentil Stuffed Butternut Squash
Buckwheat Risotto with Mushrooms & Hazelnut Cream
Autumn Kale Salad with White Beans, Roast Pumpkin & Walnuts
“Cheesy” Leek & Broccoli Tartlets
Sweet Potato, Beetroot & Ginger Tempeh Sushi
Freekeh with Butternut Squash, Orange & Shallots
Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle
Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella
Mini Vegan Pizza Potato Skins


Sweets & Treats: 


Raw Mango-Coconut Tartlets
Mini Raw Cacao, Coconut & Raspberry Cupcakes
Raw Lemon-Lucuma Macaroons
Raw Banoffee Pie (for 2)
Raw Berry Cream Brownies
Raw Mint Chocolate Tartlets
Lemon-Coconut Fudge Bites
Raw Chocolate-Hazelnut Strawberry Jam Thumbprints
Raw Lemon Tartlets with Strawberry Nut Crust
Raw Triple Chocolate Cookies (with Homemade White & Dark Chocolate Chips)
Raw Chocolate-Maca Sandwich Cookies
Raw Pomegranate-Coconut Mousse
White Chocolate-Coated Lemon-Cashew Bites


Chocolate-Sesame Biscotti
Maple-Oat Plum Crumble
Chocolate-Orange-Goji Cookies
Caramel Apple Upside Down Cake (with Vanilla Bean Cashew Cream)
Gingerbread Cake with Lemon Cashew Cream
Almond, Cardamom & Chocolate Chunk Cookies
Castagnaccio (Italian Chestnut Cake)
Strawberry & Rhubarb Polenta Cake (or Muffins)
Maple-Roasted Nut Butter Brownies
Coconut Cupcakes with Chocolate Ganache (Grain-Free & Oil-Free)
Apple Crumble Shortbread Bars
Chocolate Dipped Lemon & Cranberry Shortbread
Vegan Baked Custard Tarts 
Vegan Chewy Coconut-Oat Cookies

Ice Cream

Chocolate-Coated Peanut Butter Banana Pops
Raw Vegan Green Tea Ice Cream
Cinnamon Ice Cream
10-Minute Raw Vegan Chunky Monkey Ice Cream


No-Bake PB & J Pie
Cherry, Pistachio Cream & Oat Crumble Parfait
Stewed Rhubarb with Orange
Healthy, No-Bake Cranberry Jam Tartlets
Creamy Carob Chia Mousse
Spiced Caramel Pears
Little Lemon Pots
Blueberry Coconut Cream Parfaits
Butternut Pots de Creme
Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)

Sweet Sauces & Toppings

Vanilla Bean Cashew Cream
Rhubarb-Berry Compote
Blackberry Chia Jam
Date & Orange Compote
Apricot Compote



Greens 24/7 Review, Recipe & Giveaway

Hello Sunshine Smoothie

Hi folks, long time no speak! I started a new job this month with pretty crazy hours and unfortunately blogging has had to go on the backburner…

I’ve been trying to be ultra organised and do a lot of food prep at the weekends as I get home after 8pm most evenings during the week and am usually too tired and hungry to cook a meal entirely from scratch, let alone come up with creative recipes to share with my readers.

I’m making good use of my cookbook collection though and have been making a few new recipes a week. 

Greens 24/7

Greens 24/7 is one of the latest additions to my collection and has been proving perfect for healthy, satisfying meals during these busy times. We all know that greens are incredibly good for us but despite knowing that it can still be hard to eat them as much as we should.

Luckily I love green vegetables so chowing down on a ginormous leafy salad isn’t a hardship for me but I know not everyone feels the same way. Author, Jessica Nadel of Cupcakes and Kale makes it easy for everyone to eat (and enjoy!) more greens and shows us how to incorporate them into all our meals – breakfast, lunch & dinner, as well as snacks and special occasion treats.

Hello Sunshine Smoothie |

Hello Sunshine Smoothie

Though I eat a good quantity of green vegetables, what I struggle with is reaching for my old green favourites over and over again – broccoli (my no.1!), kale, avocado, etc. But variety is key when it comes to a healthy diet and Greens 24/7 has been pushing me to go beyond the familiar and cook with vegetables I don’t use often enough.

The “Green fact files” give us the lowdown on the most frequently used greens in the book, including what makes them so good for us, as well as top tips for preparation. You’ll also find a brief introduction to “The other greens” and “The other ingredients”, and a few “Typical day greens meal plans” in the front pages before the 100 recipes.

Chard, Coriander and Cashew “Cheese” Pizza |

Chard, Coriander and Cashew “Cheese” Pizza

The recipes themselves are fantastic. I love that they manage to be fairly simple and not too time-consuming while still being creative and tasty. I’ve made quite a few already but have many more near the top of my “must try “list. The Chocolate Superfood Shake and Hello Sunshine Smoothie are both delicious. They’re supposed to serve 2 but I like a bigger breakfast so I drink both servings or have them as a snack or dessert. Next recipe to try from the Breakfast chapter is the Cinnamon-Courgette Waffles!

Shredded Rainbow Salad with Lemony Avocado Dressing |

Shredded Rainbow Salad with Lemony Avocado Dressing

From the Soups and Salads chapter I made the Shredded Rainbow Salad which is filled with some of my favourite things – red cabbage, kale, edamame, avocado and carrots but the dressing fell a little short for me. I’ve got my eye on the White Bean and Three Green Soup and the Beetroot Greens, Pear and Maple Walnut Salad.

Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus |

Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus

The Green Main Meals chapter is probably my favourite – I want to make every single one of the recipes! These stuffed potatoes were a super filling and tasty meal. Broccoli & Swiss chard get a zingy gingery makeover which works wonderfully with the sweet potato and creamy homemade hummus – don’t forget the hot sauce!

My favourite recipe so far has been the Chard, Coriander and Cashew “Cheese” Pizza. I love making my own pizza at home and pesto-topped ones are a really nice change from the usual tomato-based versions. There are a few components here – the pesto, cashew cheese and vegetable toppings so it’s better for a weekend, especially if you like to make your own pizza dough like me. Definitely worth the effort.

Next to try from this chapter are the Ginger Bok Choy and Sweet Peas with Miso-Glazed Tofu and the Spinach and Mushroom Galette.

I’m yet to delve into the Green Sides and Small Bites and Green Cakes and Desserts chapters but it’s only a matter of time. Pesto Polenta Fries and Vanilla-Mint Cheesecake are calling to me.


The publishers have generously allowed me to share a recipe from the book with you all and give one copy away! Enter via the Rafflecopter widget below.

Hello Sunshine Smoothie

Hello Sunshine Smoothie


  •  1 sweet apple (e.g. Gala, Fuji)
  • 1 kiwi
  • ½ English cucumber
  • ½ banana
  • 1 cup (35 g) Swiss chard leaves
  • 1 cup (250 ml) coconut water
  • 3–4 ice cubes


  1. 1. Peel, core, and quarter the apple. Peel the kiwi.
  2. 2. Place all the ingredients in a blender and blend until smooth. Pour into glasses and serve immediately with a slice of kiwi to garnish.


Calories (per serving ) 103 Protein 1.1 g Total fat 0.4 g Saturated fat 0 g Carbohydrates 21.6 g Dietary fiber 4.1 g Sugars 17.6 g Vitamins A, B6, C

Greens 24/7 by Jessica Nadel, with photography by Jackie Sobon. Published by Apple Press.

Other things to note:

- All recipes are vegan, many gluten-free and most with an easy gluten-free option.

- There are 2 versions of the book – UK and US. The UK version helpfully includes gram and millilitre measurements for those who aren’t used to cup measurements.

- Nutritional information is included for each recipe.

- In most recipes greens can be mixed and matched to adapt for availability and seasonality.

- About 50% of the recipes are accompanied by pictures.


a Rafflecopter giveaway

What’s your favourite green vegetable and way to prepare it? 

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Best of 2014 on Coconut and Berries!

I know everyone says this but this year really has gone by in a flash. It feels strangely short but also like a lot has happened. I finished my masters, worked in Geneva for a month, visited Scandinavia and St.Lucia, moved to London…and now I’m about to start my first “real” job!

Best of 2014 on Coconut and Berries

Throughout it all I’ve been writing this little blog of mine! I wrote 115 posts this year and hopefully brought you enough variety with travel recaps, product, restaurant and book reviews as well as lots of recipes. I’m as grateful as ever for all the support from my readers — It’s been wonderful to get your positive feedback, share ideas as well as see lots of photos on social media of my recipes made by you!

Last year I posted the Best of 2013 on Coconut and Berries so I thought I’d make it a habit and share the top 10 posts of 2014 (by number of views).


1. Vegan Persian Frittata 

My second frittata recipe on the blog! This one has a Middle-Eastern feel to it and is light, fluffy and full of vegetables.



2. Sesame Hummus Bites with Mango-Tahini Sauce

You guys went crazy for these! These little bites are a great variation on our beloved chickpea dip….and that mango-tahini sauce! So delicious. My favourite way to serve them is over a rainbow salad but they’re great as finger food dipped in the sauce.


3. Maple Orange Roasted Chickpeas & Carrots (+ Brown Rice Bowl)

One of the very first recipes I made after my move to London! Wonderful autumnal food, and especially satisfying served “bowl” style.


4. Coconut Pancakes with Berries & Coconut Cream (Gluten-free)

I definitely agree that these should be in the top 10. Definitely one of my favourites and of course fitting for Coconut and Berries! I haven’t made pancakes in a ridiculously long time but now I’m looking at these I want to asap!


5. Chili Quinoa Bites with Chipotle Mashed Sweet Potatoes

It seems you all like “bite-size” food as much as me. These were another hit this year and inspired by my quest to use up some simple pantry staples. Again these can be served in any number of ways but are especially good taco-style!

chickpea flour flatbread

6. All About Chickpea Flour

Not technically a recipe post but one that proved popular all the same. I talked about this healthy, versatile ingredient and shared lots of fun ways to use it. My simple chickpea flour flatbreads are a regular around these parts and go with everything.


7. Warm Lentil Salad with Sweet Potatoes and Olives

Who knew just a few simple ingredients could make such a wonderful salad?! Granted, they are some of my favourite ingredients…

A very easy dish, hearty and healthy.


8. Ginger Choc Crunch Smoothie (+ Introducing Froothie)

Another great flavour pairing – ginger & chocolate! This smoothie is ultra creamy, sweet with a little chocolatey crunch. I also introduced my fabulous new blender from Froothie in this post and it’s been a happy companion ever since. If you’re looking for a great value, great quality blender, definitely take a look.  


9. Vegan Asparagus & Fennel Quiche (with Quinoa Crust)

Probably another one of my favourites too. I mastered the art of the eggy texture (without tofu!) and filled this scrumptious quiche with lots of lovely Spring vegetables. I’m pretty proud of the awesome quinoa crust too!


10. Raw Caramel Apple Swirl Smoothie

This was my birthday treat this year! I’m determined to have a real birthday cake in 2015 but was still very happy with this decadent drink for breakfast. It’s fun to swirl the caramel all over the glass too!

I’m amazed to see there are no desserts (excluding dessert smoothies…) in this year’s line-up! Admittedly, some of my top picks are the sweet things: My Hazelnut Butter Choc Chip Muffins, Little Lemon Pots and Maple-Roasted Nut Butter Brownies definitely make the cut.


Tell me what were your favourites this year! Did you make any recipes from Coconut and Berries?

I wish everyone the very best for 2015…..Happy New Year!

Sweet Eats for All: Review & Butternut Pots de Crème

Butternut Pots de Creme

There’s another vegan cookbook in town! 2014 really has been the year for us vegans. It’s amazing to see not only the huge quantity of vegan cookbooks on bookshelves but the incredible quality of them all.

Sweet Eats for All by Allyson Kramer is one of the latest and definitely not to be missed…especially if you’ve got a sweet tooth!

Sweet Eats for All: Allyson Kramer - Review & Recipe

As a vegan myself, I know that oftentimes we get left out when it comes to dessert. Throw celiac disease or gluten intolerance into the picture and I can only imagine what it’s like. This book covers both bases, featuring 250 (yep! 250!) decadent dessert recipes that are free from gluten, dairy, eggs, and/or other animal products.

There’s a great introduction with advice on “Stocking a sweet pantry” and “Tools of the trade”. I particularly appreciated the comprehensive “Flours and starches” section, as, though I’m doing alright with gluten-free baking, it’s nice to get some expert advice on which flours are best for which purposes, which combine best, etc.

N.B. The recipes in this book don’t call for “all-purpose” gluten-free flour but have been developed with a small selection of individual flours, each chosen for their unique properties.

There are a good number of pictures throughout the book (not for every recipe, but remember there are 250!) and each recipe also has an icon designating whether it’s also soy-free, nut-free, corn-free, and/or bean-free so you can decipher right away whether a recipe is suitable. 

Gingerbread Squares from Sweet Eats for All by Allyson Kramer (Vegan, Gluten-free)

Gingerbread Squares

I always like to try out a few recipes before discussing a book on here so that I can give a more complete review  but gosh was it hard to decide where to begin with this one!

It’s a good thing ’tis the season for baking as the recipes are definitely on the indulgent side and perfect for a celebration. I’m more used to healthier sweets these days and found I was especially drawn to the large section on “Refined sugar-free treats”. Allyson remarks that you should have good results making any of the recipes without refined sugar though.

There are seven other sections to explore:

- Killer cakes and toppings

- Captivating cookies and bars

- Luscious pies, pastries, tarts and cheesecakes

- Fabulous frozen treats

- Tempting puddings, custards, jellies, and fruits

- Choice chocolates and dandy candies

Can you see how I had a hard time choosing?!

Sweet , Salty, and Soft Granola Bars from Sweet Eats for All by Allyson Kramer (Vegan, Gluten-free)

Sweet, Salty, and Soft Granola Bars

In the end, I settled on some of the quick recipes I could get away with making without a birthday or special occasion as an excuse to indulge. The Gingerbread squares are very easy, oil-free and low on sweeteners and, most importantly, just as rich and spicy as the traditional version. Perfect for this time of year!

The Sweet, Salty and Soft Granola Bars are amazing. These are definitely too sweet for me as a breakfast bar but they make a delicious snack or dessert. I love how chewy they are, and the balance between sweet and salty is spot on. ( I added cacao nibs for a little extra crunch)

Butternut Pots de Creme from Sweet Eats for All by Allyson Kramer (Vegan, Gluten-free)

 Butternut Pots de Crème 

My favourite of the three recipes I’ve tried so far was the Butternut Pots de Crème. You would never guess that the base of this rich chocolate dessert is a vegetable! I actually misread the ingredients and only used half the sugar listed in the recipe but still thought it was delicious!

The book publisher’s Da Capo Press, have kindly allowed me to share this recipe with my readers so you can give this one a try while you wait for your copies to arrive!  

Butternut Pots de Crème

Yield: 2 Servings


  • 2 C Cubed, roasted butternut squash
  • 1/2 C Coconut sugar OR packed brown sugar
  • 1/4 C Cocoa powder
  • 1/4 C Sorghum flour
  • 1 tsp Vanilla extract
  • 1/2 tsp salt
  • Smoked salt for topping


  1. Preheat oven to 350F/180C and lightly grease two 4-inch ramekins.
  2. Purée the squash in food processor until smooth. Add in the sugar, cocoa powder, sorghum flour, vanilla extract, and salt. Blend until all ingredients are well combined, scraping the sides as needed.
  3. Spoon the mixture into the two ramekins and sprinkle smoked salt onto the custards. Bake for 45-50 minutes, or untl the sides of the pudding begin to pull away from the ramekins.
  4. Serve hot for a softer pudding of serve chilled for a firm dessert. Store in an airtight container for up to 1 week in the refrigerator.


From Sweet Eats for All by Allyson Kramer. Reprinted with permission from Da Capo Lifelong, © 2014

My copy is already stuffed with post-it notes as there are so many recipes I want to try. Just a few  of the ones I’ve bookmarked are: Marbled Cake, Cherry Bombs, Florentines, Date Drop Cookies, Belgian Waffles, Mini Maple Donuts, Cranberry Faux-Gurt, Salted Espresso Truffles and Apple nachos

The “look inside” feature on Amazon allows you to see the recipe index. Tell me which recipe you’d make first!

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