Apple & Raisin Oaty Breakfast Cookies

I’m back, as promised, with a recipe!

Apple & Raisin Oaty Breakfast Cookies

I don’t talk much about breakfast around these parts. A little odd considering I’m a breakfast devotee. I understand that people are busy in the mornings and don’t have a lot of time to put something on the table, let alone eat, but for me breakfast is like lunch and dinner in that I don’t like to have the same thing day in, day out, even if it is easier to do so.

All the same, it tends to be variations on a theme- porridge, smoothies, muffins…pancakes, etc.

These “breakfast cookies” were borne out of my need for variety. They’re made from typical breakfast ingredients- all wholesome, sustaining, good-for-you things, just in a different form to the norm. I mean, who wouldn’t want to eat cookies for breakfast?!

Apple & Raisin Oaty Breakfast Cookies

I’ve seen quite a few recipes for breakfast cookies around but none of them were what I was looking for- either filled with sugar and definitely not something I’d want to start my day with, or just a bit too virtuous with no added sweetness or fat. My requirements were that they had to be healthy, satisfying AND tasty.

Apple & Raisin Oaty Breakfast Cookies

And so I set out on my mission…The batter looked and tasted good and fortunately the end result didn’t disappoint. After a 30-minute stint in the oven I was greeted with a tray of thick, chewy cookies, just sweet enough and with plenty of goodness to see me through a morning. These are ideal for days when my good intentions fall through and I find myself trying to choke down something whilst getting dressed and packing my bag…I can just grab a couple and run for the bus!

Apple & Raisin Oaty Breakfast Cookies

Apple & Raisin Oaty Breakfast Cookies:

1C Unsweetened Apple Purée
1/3C Almond Butter
3T Maple Syrup
1t Vanilla Extract
2C Rolled Oats (+ more to decorate)
1/2t Cinnamon
Large pinch of salt (Omit if your almond butter is salted)
1/2C Almond Meal (Scant 1C almonds ground in a food processor or spice grinder until a fine meal)
2/3C Raisins (OR substitute other dried fruit/nuts)

Preheat oven to 180C/350F. Line a baking sheet with parchment paper.

In a small bowl, stir apple purée, almond butter, maple syrup and vanilla extract until smooth. In a large bowl, combine oats, cinnamon, salt, almond meal and raisins.

Add wet to dry and stir well so everything is coated.

Using a cookie scoop or 1/4C measuring cup, scoop batter onto prepared baking sheet. Flatten slightly with moistened fingers and sprinkle with dry oats to decorate.

Bake for 25-30 minutes, or until lightly browned. Allow to cool before removing from baking sheet

Makes 12

I’m submitting this recipe to the weekly link-party, Wellness Weekends

Apple & Raisin Oaty Breakfast Cookies

Are you a breakfast person? If so, are you happy to eat the same thing every day?

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Raw Berry Cream Brownies

We interrupt today’s scheduled post for chocolate! I had something else planned for today but then I made these and decided I had to post them straight away. Not that you shouldn’t be excited about my next post of course, but chocolate is always prioritized.

Raw Berry Cream Brownies

I’ve been baking up a storm in my kitchen recently (more on that to come soon…) and as much as I love doing so, admittedly I don’t feel my best after eating a ton of flour, even if it is wholegrain.

Avoiding flour and still enjoying a sweet treat is no problem at all though when raw desserts are so darn delicious!

I’ve made many a raw brownie in my time but almost always date and nut based ones. I thought I’d go down a different route this time and try and replicate a cooked brownie texture. It was certainly a fun experiment and a resounding success if I do say so myself! They turned out fudgy but with a slightly fluffy “crumb”. They are still very rich so to cut that I added a layer of berry cream using some mixed berries I had in my freezer from the summer, which took these over the top.

Raw Berry Cream Brownies

The secret to the texture is coconut flour! I know, I just said I didn’t want to use flour, but coconut flour is rather different. Being made from coconut it’s of course gluten and grain-free. It’s also very high in fibre and low in carboydrates.

Please do not try and sub homemade coconut flour in this recipe- it will not work! Store-bought coconut flour is defatted, unlike shredded coconut, and acts like a sponge soaking up liquid and giving these brownies their moist cakey texture. It’s widely available in health food stores, large supermarkets and online.

Raw Berry Cream Brownies

Raw Berry Cream Brownies:

(Adapted from Practically Raw Desserts)


1T Water
1/2t Vanilla extract
1/4C Maple syrup OR Agave nectar (I used 2T of each)
1/3C Unsweetened apple purée
1/3C Raw cacao powder
1/3C Coconut flour
1/3C Almond flour/blanched ground almonds
Pinch of salt

Berry Cream:

1/2C Mixed frozen berries, defrosted (You can use fresh if in season)
1/4C Cashews, soaked, rinsed and drained
1T Maple syrup
1t Lemon juice
Pinch of salt
2T Coconut oil, melted

Line a small baking tin or container with parchment paper to help you remove the brownies later on (I used a 5 1/2” by 3” container)

In a food processor combine water through to apple purée. In a separate bowl stir together the dry ingredients. Add the dry ingredients to the food processor and process again until fully incorporated. You will have a very thick mixture.

Spread the mixture into the prepared container and smooth out the top. Refrigerate.

For the berry cream, blend the first five ingredients. When smooth add the melted coconut oil and blend again.

Pour the berry cream on top of the brownie and refrigerate or freeze for a few hours. Use the parchment paper to remove from the container and cut into pieces.

Store in the fridge or freezer as the topping will melt if left at room temperature.

Makes 6


I’m submitting this recipe to the weekly link parties, Raw Foods Thursdays and Healthy Vegan Fridays.

Raw Berry Cream Brownies

I’d like to try a raw vanilla cake with coconut flour too I think…

Have you used coconut flour before? Any must-try recipes to send my way?

O is for…


I almost skipped posting today but knew I’d be disappointed if I missed a day of Vegan MoFo.

If you follow me on Instagram you’ll have seen that I graduated from university today! I actually took my finals way back in May/June but had to wait until now for the ceremony. Having only just moved to a new city a few days ago I hopped on the train back to Oxford last night for the occasion. It’s been a lovely day- lots of reminiscing with friends, chatting, enjoying the sunshine, photographs, and clapping!

Another reason I had to post today is so you can make this recipe over the weekend!


I’m highlighting oats today. First and foremost a breakfast staple. I love a good bowl of porridge, plain and simple or “fancied” up with lots of mix-ins and toppings. Just yesterday I came across two great looking porridge ideas from A Vegan Obsession. I’ve also got into overnight oats this summer- oats soaked overnight with non-dairy milk and other goodies and eaten cold from the fridge. Oats are a great way to bulk up breakfast smoothies too.

Granola bars, flapjacks, pancakes, waffles, muffins…oats are great in them all. Have you used oat flour in baked goods yet? If you have oats of any kind on hand and a blender you can make your own in an instant.

On the savoury front, I’ve learnt that oats work brilliantly as a binder in veggie burgers and loaves. I haven’t yet got into savoury porridge, but I’m sure it’s only a matter of time!

The quintessential English dessert has got to be crumble and although It doesn’t traditionally use oats, I much prefer it with an oaty topping.

Crumbles aren’t much to look at, but make up for their rustic appearance with their heart-warming flavours. Simple to prepare, they are outstanding desserts that anyone can make, and they require only a handful of basic ingredients and no fancy kitchen tools.

My Maple-Oat Plum Crumble is perfect for this time of year. It’s getting colder, so warm, comforting dishes are very welcome and plums are still in season here into October.

Maple-Oat Plum Crumble

Our own garden plums were finished long ago but I’ve just come home to find a big bag of plums gifted to us by a neighbour! I might just have to make this dessert again this weekend….

Maple-Oat Plum Crumble

I made a mini version just for one yesterday and it was no effort at all. I simply tossed a couple of chopped plums in a little maple syrup in a ramekin and cooked in the oven for a short time, then sprinkled over the oaty crumble topping and baked for a few minutes longer.

Crispy, crunchy topping, juicy maple-kissed fruit.

Maple-Oat Plum Crumble

Maple-Oat Plum Crumble:

2 Medium plums, quartered
1t Maple syrup
2T Oats
2T Wholegrain flour (I used rye as that’s what I had to hand)
1/2T Coconut sugar
1/2T Coconut oil, solid
Dash of cinnamon (optional)

Preheat oven to 180C/350F

Toss the plums with the maple syrup in an oven-proof ramekin and bake for 10 minutes

While baking mix together oats, flour and sugar. Rub in coconut oil using your fingers until crumbly. Add a dash of cinnamon if you like.

Sprinkle crumble mixture on top of fruit and bake for another 15 minutes, or until golden brown and crisp.

Serve with non-dairy yogurt, ice cream, cream, or custard if you’re a purist (!)

Serves 1


Maple-Oat Plum Crumble

It has oats and fruit so you can definitely eat this for breakfast! Top with non-dairy yogurt to cool it down so you can dig in straight away!

Maple-Oat Plum Crumble

Maybe not if you top it with ice cream though….

This was a big one I made a little while ago. Just scale up the ingredients and cook in a large dish.

What are your favourite crumble variations? Blackberry and apple is another firm favourite here.

Any other uses for oats I’ve missed?

Have a fabulous weekend everyone, and make this dessert!


L is for…


This is the first recipe on Coconut and Berries made in my new home! I moved into my own flat just yesterday! I’m having a few internet issues so you’ll have to excuse me for posting later than usual and probably commenting less too.  Hopefully I’ll get things sorted soon so I don’t have to go and pay for tea in a café forever just to blog!

Raw Lemon-Lucuma Macaroons

Lucuma is the sweet fruit from the Peruvian Lucuma Tree. The raw powder can be used as a sweetener in foods and has a delicious caramel maple-y flavour. I first tried it in what is still the best ice cream I’ve ever had- the Raw Lucuma & Pecan Ice Cream from Inspiral Café in Camden, London.

Lucuma is considered a “superfood” since it boasts a variety of nutrients, including vitamins, minerals and fibre. I’m generally a little sceptical of “superfoods” and prefer to just think of them as ingredients like any other, rather than supplements. It just so happens that I love the taste of lucuma which is what has earned it its place in my kitchen, rather than its supposed health benefits.  You’ll have to make your own mind up about it!

Raw Lemon-Lucuma Macaroons

As I’ve just moved in I don’t have any desserts or snacks hanging out in my freezer,  so to keep my sweet tooth happy and to give me a little energy boost whilst I’m sorting I made these Lemon Lucuma Raw Macaroons.

I think the Lucuma, Coconut and Lemon are lovely together and the lemon also prevents these from being too sweet, as raw desserts can be. No cooking or cooling time needed, just whiz everything together in your food processor and you can be enjoying these in 10 minutes.

Raw Lemon-Lucuma Macaroons

Raw Lemon-Lucuma Macaroons:

Even if you don’t believe in “superfoods” these bite-sized treats are still very healthy. They’re satisfying too because of the protein, fat and fibre provided by the almonds, coconut and flax.

1/2C Almonds
1/4C Soft pitted dates
1/2t Vanilla extract
1/2t Lemon extract (if unavailable, add a little extra lemon zest)
Zest of one lemon
1t Lemon juice
1 1/2T Maple Syrup
2T Ground flaxseed
2T Lucuma
1/2C Shredded Coconut (+ 1/4C for rolling)

Pulse almonds in a food processor until coarsely ground. Add dates through to ground flax and process until a sticky dough forms. It should stick together when pinched between finger and thumb.

Add Shredded coconut and pulse briefly to incorporate.

Shape mixture into 12 macaroons and flatten slightly. Roll in remaining shredded coconut.

Makes 12

I’m submitting this recipe to Wellness Weekends and Raw Food Thursdays

These have a great chewy texture and hold together easily too, with no need for any time in the fridge. I’m looking forward to trying other flavours with the same base ingredients and different extracts and add-ins- I think vanilla with cacao nibs,almond, maca, hazelnut and chocolate would all be good.

Raw Lemon-Lucuma Macaroons

Since lucuma is a powder it can be used in so many types of recipes. Here are a few I’ve got my eye on:

Lori and Michelle of Purely Twins have a Cashew Lucuma Frosting recipe that looks divine, especially spread in a thick layer on top of their pumpkin squares.

These Butterscotch-Tahini Bars use lucuma as a main ingredient and look as if they’d taste like “Caramac” bars if anyone remembers those…?

Ricki’s Lucuma-Walnut-Coconut Butter looks like another fabulous speedy recipe. I bet it would be delicious as a dip for crunchy apple slices Smile

As usual, I want to know what you’ve made or want to make with today’s ingredient!

Have you tried Lucuma? What do you think about “superfoods”?


Blueberry-Orange Buckwheat Waffles

Hello, hope everyone’s had a good weekend!

Before I get to today’s recipe, just a reminder that Coconut and Berries is now on Facebook AND Instagram. Head on over and join in the fun!

Blueberry-Orange Buckwheat Waffles

I sadly didn’t grow up eating waffles and even pancakes were limited to holidays abroad with those extravagant American-style hotel breakfast buffets I loved so much. I almost always went for pancakes with lashings of maple syrup and especially loved watching the chefs cook them in front of you Smile . Occasionally back at home my Mum would buy a container of Betty Crocker “shake to make pancake” mix and treat me and my brothers to a special Sunday breakfast. Anyone else ever have that stuff? It’s probably filled with nasty ingredients, but we certainly loved those pancakes.

Waffles are basically pancakes in a funny shape so I knew I’d like them, so much so that I bought myself a waffle iron a few years ago despite never having tried them. But my iron has only ever been used a couple of times since these past few years I’ve been living in university accommodation (and abroad) where kitchen space is rather limited (not that I didn’t take a LOT of kitchen stuff with me…but i had to draw the line somewhere), and my waffle iron was left to gather dust at home instead.

Uni finished, waffles are back in my life! Hurrah! I attempted to make these ones reasonably healthy, incorporating buckwheat flour, oats and fruit, reducing the oil with unsweetened apple purée and not overly sweetening the waffles…a generous drizzle of maple syrup sorted that out instead!

They turned out perfectly- crispy on the outside and fluffy on the inside. The citrus and berries made them feel a little more summery and the buckwheat flour and oats give them a nice nutty flavour as well as making them super filling. I’ve shown two in the pictures below but it was a case of my eyes being bigger than my stomach and after one I admit I was pretty stuffed!

Blueberry-Orange Buckwheat Waffles

Naked waffles, hot and crispy.

I you don’t plan to eat all the waffles in one go, I recommend leaving them to cool on racks rather than stacking them so they stay crispy . They freeze really well too. When completely cool, wrap them up individually in foil or plastic wrap and pop them in the freezer. You can just pull one out when you fancy a special breakfast. I put them in the toaster to defrost and they get nice and crispy, just as good as fresh.

Blueberry-Orange Buckwheat Waffles

Pre maple syrup drowning…

Blueberry-Orange Buckwheat Waffles

That’s better!

Blueberry-Orange Buckwheat Waffles:

1C Buckwheat flour
1/2C Plain/all-purpose flour
1/2C Rolled oats
2t Baking powder
1/2t Baking soda
3/4t Salt
1 3/4C Almond milk (or other non-dairy milk)
1/3 C Unsweetened apple purée
2 T Coconut sugar (or cane sugar)
2T Oil- anything neutral is fine, I used rapeseed
2T Ground flaxseed
1t Vanilla extract
Zest of 1 large orange
1/2-2/3 C Frozen blueberries

Combine buckwheat flour through to salt in a large bowl. In a medium bowl thoroughly whisk liquid ingredients, almond milk through to orange zest. Make a well in your dry ingredients, pour liquid ingredients mixture in and stir just until combined. Leave batter to stand for 5 minutes while you preheat the waffle iron.

Preheat the waffle iron (I use a Cuisinart 4-slice Belgian Waffle Iron) for a few minutes while the batter is standing. Wipe or spray both grids of the waffle iron with oil. Ladle the batter onto the centre of the iron, making sure not to cover more than 2/3 of the iron’s surface (They will spread!). Close the iron and bake for 3-5 minutes (will vary with waffle irons- mine beeps when they’re cooked and is fairly accurate) or until the waffles can be removed easily. Remove to cooling rack and repeat until batter is all used up.

Make 5 large Belgian waffles

I served mine with sliced oranges and more blueberries and topped with maple syrup but a berry sauce and non-dairy yogurt is another tasty option.


- I haven’t tried it out myself, but I imagine you could use this batter to make pancakes too if you don’t have a waffle iron. You could probably reduce or remove the oil too as it’s what gives waffles that characteristic crispy exterior and so is unnecessary for pancakes.

- To make these gluten-free sub a gluten-free all purpose flour for the 1/2C wheat flour and use certified gluten-free oats.

- If you’re not a fan of buckwheat then try another wholegrain flour- spelt, barley, wholewheat, teff etc.

Do you have a waffle iron? Any favourite recipes or topping ideas to share?