Category Archives: Cooked Sweet

Chocolate Chia Porridge with Homemade Granola


Breakfast has got to be my favourite meal of the day.  I love it so much, I usually start planning in my head what I’m going to have the night before.   Sometimes this is a good thing, as some prepping must go into it.

The following recipe is one of my fave breakfasts to have because it’s simple and takes next to no time to put together.  It also travels well so perfect to throw in a jar and take to work or wherever you’re going.

Chocolate Chia Pudding

Serves 1



2 Tbs of chia seeds

3/4 cups of plant milk of choice (I used almond milk)

1 tsp of vanilla extract

1 Tbs of raw cacao powder

few drops of stevia (or sweetener of choice)




Place all ingredients in a glass container with a tight fitting lid and shake it, shake it, shake it!

You want there to be no clumps, so you may need to do this a few times to make sure the chia doesn’t settle on the bottom.

Place in the fridge overnight or for at least 30 minutes.

When you’re ready to eat, serve it with your favourite toppings.

I used some fresh fruit, coconut kefir yoghurt and home made granola.



Fructose Free Spiced Granola

Makes about 5 cups



1 cup of GF oats (or ordinary oats if you don’t have gluten issues)

1 cup of activated buckinis*

1 cup of unsweetened coconut flakes

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1 tsp of pumpkin spice powder

1 tsp of vanilla extract

1/3 cup of brown rice syrup

1 Tbs coconut oil



Preheat oven to 180 degrees celcius.  Line an oven tray with baking paper and set aside.

Place oats, coconut, buckwheat and seeds into a large bowl and mix together well.

Add oil, syrup, vanilla and spice into a small saucepan and bring to a simmer over low-medium heat.  Stir as you go so all ingredients mix together and coconut oil melts.  Once it starts to bubble and boil, turn off heat.

Pour over the dry ingredients and mix the wet mixture thoroughly until everything is nice and coated.

Place this mixture in lined oven tray and place in the oven for about 15 minutes, or until it starts to turn golden.  Turn oven off and leave it to cool.  This will allow for it to turn crunchy and YUM!

Once cool, place in glass container with a tight fitting lid (air will make it go soggy = gross)

*activated buckinis is raw buckwheat that is soaked, rinsed and dehydrated at a low temperature to keep the nutrients and enzymes from being destroyed.




To keep your breakfast raw, just leave out the granola.

Happy breakfasting!


Peas, love and mungbeans


Baking wunderkind

From the first time that I stumbled across Zainab and her creations, I was instantly in foodie love.  Apart from her photography skills, this girl can bake!
Her creations are as delicious as they are beautiful and they inspire me to get my oven mitts out and get to it!

But baked treats aside, I was also intrigued.
Who is the girl who makes all these elaborate and delightful goodies?
There’s was only one way to find out and that was to ask her.
In today’s blog post, I interview Zainab, the brains behind the recipes, the eye behind the lens, a true baking wonderkind!

Can you tell us a bit about yourself?

I’m a 16 year old vegan girl from Sydney, Australia who’s in love with baking and photography. I started baking when I was 7-ish and discovered photography soon after I started my food blog (la gallette). I come from a Persian-Iraqi background I can can speak both Persian and Arabic (but not fluently)! I’m your total nerd! Maths is my drug of choice and I’m obsessed with it (weird I know!). I’m quite a shy person but once you get to know me, I’m all sorts of crazy!

What is your eating philosophy?

I believe in eating enjoyable healthy, nutritious foods, feeding your body what it needs but still maintaining a balance. Finding the balance is the key.

When and why did you decide to start eating this way?

It’s actually quite a long story, but I’ll try to fast forward it up a bit…

I was never the healthy type. I was overweight when I was about 10 and I decided to go on a diet, the only thing is that I had no idea what I was doing. It was bad, I would eat half an apple a day for a period of 3 months. I was deteriorating, I became nauseous and tired. My body was giving up on me but I lost a total of 25kg. I went from overweight to underweight. I had a hard time with food, I viewed it as the enemy and shortly after I developed a bad relationship with food. I became bulimic and had body-image issues.  Eventually, I recovered and discovered the real meaning of health and healthy eating.

Have you noticed any difference since changing your eating philosophy (if any)?

I’ve become happier and healthier. Ever since I’ve opted for a vegan diet, I’ve noticed a jump in my step!

Have you met any barriers to eating this way, if so, how did you overcome them?

There aren’t many barriers but the thing that slowed me down was definitely what others think. Being a vegan, of course caused some negative attention from friends and family but I overcame that.

What is your favourite dish to make?

Ooh, that’s hard! But I’m going to have to go with a classic chocolate cake. I can’t help myself when it comes to these babes!

What ingredients are a must-have for your fridge/pantry?

I have to have the vegan-baking essentials, like:
Dates, coconut oil, brown sugar, oats, quinoa, almonds, green tea, bananas, chia seeds, natural peanut butter and a whole lot of fresh fruit and vegetables!

Juices or smoothies? What do you prefer and what combination?

Smoothies, for sure! Banana, pineapple, coconut with a bit of lime zest is my all time favourite.

Sweet or savoury?

SWEET! Gimme all the sweet stuff in the world!

Can you share a fave recipe with us?

I have way too much favourite recipes, but I’m currently loving these triple coconut drizzle slices, they’re really easy to make as well:


Coconut cake:
5 tbsp coconut oil, melted
1/3 cup coconut palm sugar (or any other natural sugar)
400ml coconut milk
1 cup white spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup desiccated coconut
2 tsp vanilla extract

1 tbsp almond milk
1/2 cup icing sugar
chopped hazelnuts, pistachios and almond


Preheat the oven to 180C. Line a square baking tin with grease proof paper.
In a large bowl, whisk together all the ingredients until combined and pour into the prepared tin, smoothing the batter all the way out to the sides. Bake for 30 minutes or until lightly golden. Cook before icing and sprinkling with chopped nuts of your choice.

If you could give someone new to this lifestyle a piece of advice, what would it be?

Treat your body with love, don’t neglect it, feed it with nutritious fuel and most of all, don’t give up! You deserve the best.

So there you have it, the gorgeous girl behind the lens and the oven mitts!
Please head over to Zainab’s blog, La Gallette, apart from being a feast for the eyes, there’s also a ton of delicious recipes that’ll keep you busy.
You can also find Zainab on Instagram: @lagalette

Thanks Zainab for being so lovely in sharing your time and your recipes, you are a beautiful soul & I can’t wait to try more of your yummies!

Peas, love and mungbeans


*All images provided by Zainab Alasadi and used with her permission

Anzac Biscuits with Homemade Nutella

My husband loves biscuits, and Anzac biscuits are one of his fave all time biscuit.  So I set out to make some vegan friendly Anzac cookies that still tasted good, with the right amount of crunch.
For those of you who are wondering what Anzac is, it’s actually a public holiday for us Aussies, to commemorate and remember those who have died in military operations.
The Anzac biscuit was originally called ‘soldier’s biscuit’ and it came about from family who were wanting to send their loved ones supplies that would last without refrigeration, withstand the travel and also pack a nutrient punch.  Enter the Anzac biscuit.
Here’s an old recipe that I found and which I’ve adjusted to make it vegan.
Anzac Biscuits
Makes 16
2 cups of organic wholegrain oats
1 cup of organic spelt flour
2/3 cup organic panela (you could also use caster sugar)
3/4 cup desiccated coconut
1/3 cup golden syrup
125 g of organic coconut oil
1 tsp bicarb soda
2 TBS hot water
Pre-heat oven to 160 degrees Celcius.
Place the oats, flour, sugar and coconut in a bowl and mix well to combine.  Place the golden syrup and coconut oil in a small saucepan over low heat until melted.
Combine the bicarb and water together and add to the coconut and golden syrup mixture.  It will bubble, just keep stirring it and then pour it over your oat and flour mixture and mix well to combine.
The mixture will be crumbly and won’t stick together completely, don’t fret, this is fine!
Place one tablespoon of the mixture onto lined baking trays and flatten to make rounds.  Make sure you leave some room between biscuits for spreading.
Place in the oven and bake for 10 minutes.  Take them out and leave to completely cool before you lift them off otherwise they will fall apart.
Be patient, the crunchy biscuit that you end up with will be worth it!
Now you can eat them as is, crumbled over ice cream, or stuffed with some delicious homemade nutella!
Homemade Nutella
Makes approx. 370 mls
150 g of raw hazelnuts
2 tsp pure vanilla extract
3 TBS raw cacao powder
4 TBS raw coconut nectar (or maple syrup)
1/8 tsp of Himalayan pink salt
1 TBS EV coconut oil
1/2 cup almond milk*
Place the nuts in a food processor and process until they begin to form a paste.  This will take a while, and you will need to scrape down the sides intermittently.  I found that I had to stop and start as the motor was heating up!
Once it’s start to form a paste and you can see that the oils are starting to get released, add the coconut oil and continue processing until it starts getting smooth.  Add the rest of the ingredients and process a little bit more, until it’s all creamy and spreadable.  You can stop here or do what I did which is added it all to my vitamix and blended it on high for about 30 seconds.
This gives it a really smooth and creamy texture, more than what I got when I did it with just the food processor alone.
Place in the fridge for about 30 minutes before you start spreading.
The colour of the nutella will darken if left exposed to the light/air.
I keep mine in a glass container with a tight fitting lid.
*I used store bought almond milk because it has a milder flavour than homemade as I didn’t want the delicate hazelnut flavour to be over powered but choice is yours.
Hope you enjoy the recipe and please let me know if you try it.
Peas, love and mungbeans


Vanilla oatmeal with caramelised bananas, black tahini, goji and figs

For the month of February, I tried a different eating approach.  Still plant based of course, but it was one more focused on eating starches (grains, legumes, tubers), and it was based on the book by John McDougall, “The Starch Solution”.

If you are interested in a plant based diet, I highly recommend you read the book, if anything, it will give you some information that you may not know.
I really liked the book and found it really informative, I also like it because it sticks to the low fat, high carb way of eating, which is what I enjoy the most.
Whilst it challenged some of my beliefs about eating, order of eating and food combining, I still gave it a go.
The first change that came about as a result of the book is that now I have renewed my obsession with oatmeal!
I remember always loving oatmeal, but since I started eating a predominantly raw diet, it kind of went out the window, along with most grains.
But now we’ve had a welcomed reunion and the love affair is well and truly established!
So, I will dedicate this post to some oatmeal recipes and give my views on the diet at the end.
Let’s get oaty!
Basic Vanilla Oatmeal
Serves 1

1/2 cup organic wholegrain oats
1 1/2 cups of water
1 tsp organic vanilla extract
Stevia drops (optional)

Place all ingredients in a small saucepan, except the vanilla, and stir on low to medium heat until the oats are cooked, approximately 3-5 minutes.
After they are cooked to your liking, stir in the vanilla extract.

The secret to a creamy oatmeal, is making sure that you stir the whole time that you are cooking them.  This will always result in an oatmeal with a creamy consistency despite using just water.  Of course, feel free to use all milk or some milk, whatever ratio you love.  This is just the basic recipe.

Once you have your basic oatmeal recipe, you can make any flavour combination.
Just think of all the amazing flavours you can create!!!

Fig, Cinnamon & Banana Baked Oatmeal
Serves 1

1/2 cup organic wholegrain oats (wheat free if you’re avoiding gluten)
1 ripe banana (reserve a couple of slices for decoration)
1/2 cup of water
1/2 cup of non-dairy milk of choice
1/2 tsp ground cinnamon
1 medium fig, sliced

Pre-heat oven 180 degrees celcius.
In a blender, add the oats, banana, water, milk of choice and cinnamon.  Pulse to mix through and break down the banana but don’t liquify it, you still want there to be pieces of oats.
Pour it into a small baking dish, and top with fig & banana slices.
Place in pre-heated oven and bake for 15 minutes.  When the 15 minutes is up, place under the grill so that bananas and figs can caramelise.  Feel free to add a little of coconut sugar but I didn’t bother.

Vanilla Pear Oatmeal with Spice Baked Apples
Serves 1

1x Basic Vanilla Oatmeal
1 small ripe pear
1 medium apple, chopped
1 tsp pumpkin pie spice (or whichever ones you like)

Pre-heat oven to 180 degrees celcius.  Add chopped apples to a bowl and pour over spices, mix well, making sure they cover every piece.
Place it on an oven tray lined with baking paper and place in the oven to roast for about 20-30 minutes.
I normally make the baked apples ahead of time, and keep them in a container in the fridge for when I want to use them.
I bake them at the same time I bake pumpkin, saves resources and time!
Once they are done, go on to make the basic vanilla oatmeal recipe, adding finely diced pear at the beginning of the cooking process so that the pears can get soft and breakdown.  Start mashing the pears whilst you stir the oatmeal.  This with the vanilla will combine to make the most delicious flavour combo, I promise!
Once ready, pour into a bowl and top with your spiced apples.  I also added some raw pepitas.

Blueberry Vanilla Oats with Mixed Berry Compote 
Serves 1
1x Basic Vanilla oatmeal
1/2 cup of blueberries
1/2 cup mixed berries*
1/4 cup of water
stevia drops (optional)
Make the basic vanilla oats recipe, adding the blueberries to the pan at the beginning.  This will soften the blueberries and turn the oats the most lovely colour!
For the compote, add the mixed berries, water and stevia (if using) to a small saucepan and heat on low-medium heat until the berries start to breakdown and the water begins to evaporate.
Once the oatmeal is done, place into a bowl and top with the berry compote.
I served mine with some cinnamon spiced raw tahini which I just made by mixing some ground cinnamon with a tablespoon of tahini & a bit of water to make it runnier.  You could also use peanut butter if you prefer.
*Feel free to use frozen berries, they are handy & I always have them in the freezer for when berries are out of season.  They are a much cheaper option too.
Now, for my thoughts on the eating approach proposed by Dr. McDougall:
I had no expectations as I feel that the way I eat is pretty healthy.  The only thing I thought might happen is that I would get bloated from eating all the grains, but this didn’t really happen.
The main challenge of this diet for me was actually giving myself a break!  A break from feeling bad about deviating from what I normally eat, a break from not necessarily eating huge amounts, a break from being consumed with what I’m going to eat!
I know that may sound silly, but I felt that things had started to get a little bit ridiculous.
I mean, the reason why I started eating plant based was so that I could gain the well documented health benefits, but then I turned into a person consumed by my quest of ‘health’.  Not that there is anything wrong with that, it’s just that for me, I felt that I was letting it take over you know?
But it’s all good now.  In regards to how I feel when I eat a combination of raw and cooked, grains or not:  HAPPY!
It’s nice to have the flexibility, and rather than be dictated by a ‘philosophy’, I’m now dictated by my gut!
Hope that helps, and please post any oatmeal recipes that you love so that I can try them out.
Peas, love and mungbeans