American-style aquafaba pancakes

Hands up who enjoyed a delicious plateful of pancakes yesterday?! I must admit that the fact it was Shrove Tuesday had very little impact on this household. We’re more of an ‘any excuse for pancakes’ type family! So we merrily jumped on the pancake bandwagon and enjoyed a lovely stack of vegan pancakes each. Except little brother that is. After desperately trying to get his hands on one while they were cooking, as in tried to climb out of the wrap on my back and over my shoulder desperate, he then cried when he was given one at the table and refused to eat it. Babies are weird!



200g plain flour
1.5 tsp baking powder
3/4 tsp salt
200ml soya milk
5 tbsp aquafaba (liquid from a can of chickpeas)
3 tbsp melted coconut oil
3 tbsp maple syrup

Add everything to a bowl, and mix until combined (don’t over do it, a few lumps are OK). Warm a heavy bottomed, non-stick frying pan on a low-medium heat until the whole thing is evenly heated (I’ve found this is the key to perfect pancakes). Add a ladleful of mixture to the frying pan at a time (it’s quite thick so won’t spread very far). Once little bubbles start to appear on the top side, while it’s still wet, carefully turn it over with a spatula. You will see it rise up as soon as it’s flipped. Cook for another minute or two until the second side is a light brown colour and it’s done!

Repeat with the rest of the mixture, then enjoy your delicious, fluffy pancakes! I had mine with maple syrup and fruit and they were yummy. Yay for pancakes! 😉

Chocolate coated peanut truffles

Otherwise known as little balls of deliciousness. Mmmmmm.


What if I were to tell you that these little beauties are vegan, gluten free, high in protein, and sugar free (without the chocolate coating, which you can substitute for cocoa powder for an equally delicious treat)?!? So good for you it’s definitely acceptable to even have some at breakfast time. *ahem* not that I’d ever do such a thing of course… 😉

Ingredients (makes around 50)

200g peanuts
240g (1 drained can) chick peas
2 tbsp coconut oil
2 tbsp aquafaba
1/2c dates
1/4c raisins
1/3c porridge oats

Dark chocolate or cocoa powder to coat the truffles.

Start by boiling the kettle and soaking the 1/2 cup of dates in a mug to make them soft.

If you are using salted peanuts pour them into a sieve and rinse the salt off under the cold tap. Then tip them into a food processor (no need to dry them first).

If you are using a can of chickpeas, then open carefully, drain the aquafaba into a container, and add the chickpeas to the food processor, along with 2tbsp each of coconut oil and aquafaba.

Blitz until the peanuts and chickpeas are well combined but still have some texture. Add the drained dates, raisins and porridge oats and mix until you have a fairly uniform, solid mixture that will hold its shape when rolled. If your mixture is too dry then add a little more aquafaba to reach the right consistency.

Take a teaspoon of the mixture and roll between the palms of your hands to form a ball, then place on a baking tray lined with greaseproof paper. You will get around 50-60 truffles depending on how many you eat while rolling how big you make them 😉


The 2 rows on the left were rolled by big brother, didn’t he do well?!

If your truffles are a little sticky, chill them in the fridge first before coating in either dark chocolate melted over a bain Marie, or rolling them in cocoa powder.


Try to resist the temptation to scoff the lot, at least before the chocolate has set!

And in case you are wondering, they definitely come with the boys seal of approval!


Chocolate, banana, chickpea and raisin flour-less cookies

Dear blog,
I’m sorry to admit that I’ve been cheating on you with Instagram. It’s just so quick and easy and I’ve not had the time to give you the love you deserve. Please accept this delicious and healthy cookie recipe I came up with as my apology! I’ll be back soon, I promise. Big kisses x


3/4 cup ground porridge oats
1/2 cup homemade peanut butter
1 can drained chickpeas
1 large banana
6 tbsp aquafaba
1 1/2 tbsp cocoa powder
1 tbsp agave nectar
1/8 tsp salt
1/2 tsp baking powder
1/3 cup raisins

Preheat the oven to 180°c and line 2 baking trays with greaseproof paper.

In a food processor blitz the oats to a fine consistency, then tip into a mixing bowl and set aside. Add the peanut butter to the bowl.

Open the can of chickpeas carefully and drain the aquafaba into a separate container. Tip the chickpeas and 3 tbsp of aquafaba, along with the banana, into the food processor and blitz until smooth. Add the remaining aquafaba, cocoa powder, agave nectar, salt and baking powder and mix until combined.

Scoop the chickpea mixture into the mixing bowl and gently stir in the oats and peanut butter. Add in the raisins and stir until they are well distributed.

Place a large spoonful of the mixture onto the baking tray and form into a cookie shape, repeating until all of the mixture is used up. I got 23 fat cookies.


Bake for 18-20 minutes until the outsides have browned and are firm to the touch. Note however these will be quite soft cookies even when done, so don’t overbake!

Cool (or not, they’re also delicious hot!), eat, and store in an airtight container.


Enjoy! 🙂

And I promise I’ll try to be back to business as usual soon!

3 ingredient chocolate spread

Hello! Yes I know I’ve been a bit quiet recently, and I need to do a proper post to fill you in on what’s been going on, but for now here’s a tasty little something to keep you going 🙂

Incredibly easy, sugar free, vegan, 3 ingredient chocolate spread! If that doesn’t sound like Christmas come early I’m not sure what will! Haha

Ingredients (makes 1 jar)

1 cup of dates
3-4 tbsp cocoa powder
2 tbsp coconut oil

Roughly chop the dates and soak them until they are soft. Drain and put them in a food processor. Give them a quick blitz then add the cocoa powder and coconut oil before blitzing again until the mixture is smooth.

Transfer to a clean jar and keep in the fridge. Enjoy! (See, I told you it was incredibly easy!)


So far I have tried it on toast, oatcakes, and let’s be honest here: straight off a spoon. It is delicious!


You can see it’s not quite as smooth as commercial chocolate spread but I could probably have made it a bit smoother in the blender. Also I imagine this would also be delicious as a cake frosting as it has a slightly fudge-y quality to it.

I hope that has tickled your taste buds 😉

Sugar free cookie dough dip

Oh. My. Goodness.

Did you guys know about this already? And you didn’t tell me?!

I’ve been looking for other uses for chickpeas, now that my head is full of aquafaba recipes, and I stumbled upon this recipe on ‘Chocolate Covered Katie’ for a cookie dough flavoured dip which is sugar free, high in protein, and very delicious!

I made a few tiny changes to the recipe, but it’s essentially the same:


1 tin of chickpeas, drained
1/4 cup nut butter (I used peanut butter so my dip does have a slight peanut butter taste)
1 cup medjool dates
Heaped 1/8 tsp salt
1/8 tsp bicarbonate of soda
1 tbsp vanilla extract
2 tbsp oats
Soya milk (as required to get the desired consistency, I used about 2 tbsp)
1/3 tbsp chocolate chips

It’s so simple to make too, you just put everything except the chocolate chips in a food processor, blitz, add the chocolate chips, and eat!


Now, if you’ll excuse me, I’ll be over here stuffing my face… 😀

Accidental lemon fudge

I think I’ve accidentally invented lemon fudge! Is it already a thing? I don’t know, I’m pretty pleased with myself either way!

As I was working on the lemon curd recipe, some of it was cooked for slightly too long (like maybe a minute, not much). I could tell it was too much but I popped it in the fridge anyway to see how it would turn out.


And the answer is delicious! Haha 🙂 The texture is exactly like a gooey fudge but with the flavour of lemon curd. It’s one mistake I will happily make again!

Even better vegan lemon curd

Remember I made lemon curd a few weeks ago? It was pretty good, but after a little experimentation this afternoon I’m going to go ahead and say that this recipe is better, more authentic and downright delicious!

Ingredients (to make 1 jar)

9 tbsps aquafaba
9 tbsps lemon juice
6 oz caster sugar
3 oz coconut oil
3 oz vegan margarine
Zest of 1 lemon (optional)

Add all the ingredients to a saucepan and whisk continually over a medium-low heat.


The mixture will start out clear but around the 7-9 minute mark will thicken and become opaque. Turn the heat right down and continue stirring for a further 2 minutes.


Remove from the heat and carefully pour it into a sterilised jar. Leave it to cool completely, to make sure you don’t burn your tongue! (Not that I’m speaking from experience…. oh no 😉 )

Spread on toast and enjoy!


No I haven’t eaten nearly three whole jar already, I made a 1/3 quantity as a test!

The next test will be to see if this lemon curd works better in a lemon meringue pie! Watch this space 🙂

Individual summer fruit pavlovas

We had friends over today for a “summer” barbeque (cardigans and jeans were worn, it was not a summer BBQ like some people might picture!). So I decided to add to the summery feeling with some individual summer fruit pavlovas.

These were easy but fancy looking little desserts that went down very well with everyone (we all had more than one!). Unfortunately they had to be assembled right before serving though as the coconut cream did start to dissolve the meringues, so if you decide to make these then make sure to leave yourself a few minutes for assembling!


For the meringues

  • liquid from one can of chickpeas/beans* (about 3/4 cup)
  • 1/8 tsp apple cider vinegar
  • 3/4 cup caster sugar
  • 1/2 tsp vanilla extract

*this time I used a tin of 3 bean salad. Interestingly the aquafaba from this tin was much thicker than from chickpeas or butter beans, and it also took much longer to whip up. But it still worked and gave a lovely, thick mixture.

For the coconut cream

  • 1 tin full fat coconut milk
  • 2-3 tbsps icing sugar

To finish

  • Stawberries
  • Raspberries
  • Brambles

(or any combination you like!)

To make the meringues: Preheat the oven to 100 degress Celsius. Add the aquafaba and vinegar to a non-plastic bowl and whip until you have stiff peaks. Slowly add the sugar a spoonful at a time, waiting until the previous spoonful is completely combined before adding any more. When all of the sugar is incorporated and there are glossy, stiff peaks, add the vanilla extract and mix it in.

Line a baking tray with parchment and pipe the mixture into meringue nests, or kisses for bitesized pavlovas. Place in the centre of your oven and bake for 90 minutes. Once baked turn off the oven and leave the meringues inside to cool for a couple of hours until they are completely cold.

To make the whipped cream: Chill the coconut milk in the fridge overnight, this will cause the contents of the tin to separate into the solid cream, which will float on the top, and the water underneath. Carefully spoon out the solid cream into a bowl, trying not to pick up any of the water as this will affect the consistency of your whipped cream. Add the icing sugar, then using an electric mixer whip your cream to the desired texture making sure you don’t leave any lumps.

To make up: Either spoon or pipe about a tablespoonful of whipped cream into the centre of the meringue nest, or about a teaspoon on top of the meringue kisses. Decorate with the fresh fruit and serve to your suitable impressed guests 🙂



I have some ideas about different flavour combinations for these pavlovas, so watch this space…

Granny’s impossible pie

I’m sure this recipe has a proper name, but in our family it’s known as Granny’s impossible pie, for fairly self explanatory reasons. It’s called impossible pie because it all gets mixed in one bowl then poured into a pie dish where it ‘magically’ forms two distinct layers like a pastry pie. Well, it’s magical when you’re little, as an adult I quickly realised it’s because the coconut floats in the mixture. (Yes, I was sad when I realised it wasn’t Granny’s magic…)

I used to love it but (to me) it tasted so eggy that I went off it when I went off eggs. I tried making it once using an egg replacer but it just didn’t work, the flavour was fine but the texture just wasn’t quite right.

But thanks to the wonder that is aquafaba, I am now able to enjoy this tasty pud again without the eggy-ness and with the right texture. Perfect! I do hope my Granny would like it 🙂


  • 6 tbsps aquafaba
  • 4 oz sugar
  • 8 fl oz soya milk
  • 1 oz flour
  • 1/2 tsp vanilla extract
  • 1 oz melted margarine
  • 4 oz dessicated coconut

The instructions are so simple: preheat the oven to 180 degrees Celsius. Mix all the ingredients in the order listed above. Pour the mixture into a pie dish and bake for 30 minutes until the top turns a light golden brown.

I served it with some aquafaba marshmallow fluff and fresh Scottish strawberries. Delicious!


Note: If you use a smaller pie dish you will have a better definition between the layers. Unfortunately I only have a small pie dish and a large one and nothing in between. I think I need to shop!

Coffee and hazelnut macarons

Remember a few weeks ago I made vegan meringues? Well since then I’ve had a few more experiments and also found a great group on Facebook, Vegan Meringue – Hits and Misses!, dedicated to all the wonderful uses for aquafaba. This is the term which has been coined to describe the “bean water” that everyone is going mad for!

I first of all learned that the reason for the failure of my other meringues was not under cooking, but the use of the stevia. It would seem that nobody has managed to get good results with it. I tried again using only caster sugar and didn’t have the same trouble. The aquafaba and sugar mixture whipped up brilliantly and gave a beautifully thick and shiny meringue which held its shape. Mary Berry would have been proud! Haha


So of course the next challenge, inspired by some very talented people in the group, was to attempt that wonderful French classic, the macaron. It took me two attempts to get these right but it was so worth it, the light and delicate biscuits were a delicious triumph and went down very well at my dad’s birthday lunch.

I slightly winged it with the recipe first time, hence their failure, so for the second batch I adapted my recipe a little and based it on the recipe and technique used by the very talented Charis of Floral Frosting, but with my own flavour combination.

So, without further ado, I give you vegan coffee and hazelnut macarons. Enjoy!


For the macarons:
Liquid from 1 can of chickpeas (you will get around 1/2 – 3/4 cup)
1/2 cup caster sugar
1 cup ground almonds
1/2 cup icing sugar
1 tbsp instant coffee
1tsp vanilla extract

For the icing:
90g icing sugar
40g margarine
~1 tsp hazelnut syrup

Start by reducing the aquafaba until you have roughly 1/3 cup of liquid remaining. This reduction is key I think and was a step I missed in my first batch which were much too wet. Set aside to cool completely as it will then whip up much quicker and more easily.

While it is cooling you can prepare the dry ingredients. Put the ground almonds into a food processor and blitz until you have a fine powder. Don’t overdo it though as you might end up with almond butter! Add the icing sugar and mix until fully combined. Transfer the mixture to a sieve and pass it through, discarding any large pieces of almond which won’t pass.

Then blitz the instant coffee and sieve into the bowl with the almond mixture, or simply break up the pieces in the sieve and pass them using the back of a spoon.

Once the aquafaba has cooled, pour it into a non-plastic bowl and mix on a high speed until you have stiff, white peaks. I used my Kenwood chef, but I have also done it by hand before with a little whisk so you don’t need a fancy stand mixer. Then slowly, a spoonful at a time, add the caster sugar to the aquafaba. Waiting until the previous spoonful has been fully incorporated before adding more. When all the sugar is mixed in add the vanilla extract and whip until it’s all combined and you have a glossy meringue mixture.

Remove from your stand mixer if you’re using one as the last part needs to be done by hand. Add 1/3 of the almond/sugar/coffee mixture to the meringue and very gently mix it in using a spatula. Repeat twice more until the whole mixture is incorporated, being careful to not knock the air out of the meringue as you mix.

Then comes the ‘macaronnage’. Basically you use the spatula to spread the mixture across the inside of the bowl, then scrape the spatula against the edge of the bowl under the mixture, folding half of the mixture over onto itself. Repeat 15 – 20 times. Does that make sense? If not, or if you’d like to see some pictures of the process, Charis shows it here.

Transfer the mixture to a piping bag with a round tip, and pipe one inch round circles onto baking paper on a baking tray. Don’t put them too close together as the macarons will spread slightly.

Once you’ve done a whole tray you need to knock out the big air bubbles by lifting the tray about a foot off the work surface and dropping it back down. This will also help to even up the shape of your macarons. If any of them still have a point sticking up from where you piped, use a clean, wet finger to gently press it down to the level of the top of the biscuit.

Set the tray aside and leave it for at least an hour or two to allow the macarons to form a hard shell on top. This will give them the classic shape and shiny top, and help to form the pied or foot. After this time you should be able to gently touch the tops without them sticking to your finger, this tells you they are ready to bake!

Heat the oven to 100°c and place the trays of macarons inside. Now, my oven’s fan is efficient and the temperature is fairly even throughout and I’ve found that I get an even batch without only using the top shelf. If your oven is hotter at the top then only bake one tray at a time at the top of the oven. Bake for 30 minutes then, without opening the door, turn off the oven and leave the macarons inside for 15 minutes. Finally crack the oven door open using the wedged wooden spoon method and leave to cool for another 15 minutes before taking them out. Repeat for all your trays until they are all baked.

To make the icing, cream together the margarine and the icing sugar and slowly add the hazelnut syrup until you get the desired consistency. Transfer to a piping bag (I used a star tip) and pipe the icing onto half the batch of macarons. Match up a second macaron for the top of the sandwich and voilà!


Now I’ve caught the macaron bug I’m sure I’ll be making these again and experimenting with other flavours. Give it a try and let me know how you get on!