Ladies’ Smoothie: Raspberry Maca Hormone-Balancing

Raspberry Maca #Vegan Smoothie - Hormone Balancing
I received such a positive response on my last post, Vanilla Maca Oat Porridge + my thoughts on talking freely about menstrual cycles, hormones and female health. I hit publish on that post with a shaky hand but your support and comments really touched me: you were so frank, so eager to speak up! Thank you for that; it means a lot more than you can imagine.

Another thing that surprised me was the number of you that asked me for more recipes containing maca. You ask, I deliver! This is a new spin on an old recipe I shared on the blog years ago, and I have one more recipe coming in what I am now calling the “Ladies’ Recipes”. Ladies, thank you for inspiring me, in the kitchen and in life!
Raspberry Maca #Vegan Smoothie - Hormone Balancing
This smoothie is quick and easy to make, and gives you a welcome boost of energy at any time of day. I like drinking it at breakfast since it gives me energy for the day ahead (which I can use now I have a brand new, exciting job!!) and it helps keep the cramps at bay. If you want to add some extra iron to your diet (which is important when you’re on your period) you can add a bunch of spinach or kale to the smoothie.

Raspberry + maca is a pretty great combination – it tastes fruity and fresh, especially if you use frozen raspberries, and the nut butter makes it so creamy, though you can omit if you’re allergic to nuts or simply prefer a thinner smoothie. If you’re unsure about maca, try 1 tsp to start with, but if you already love this flavour feel free to up the dose to 2 tsp.
Raspberry Maca #Vegan Smoothie - Hormone Balancing

Ladies' Smoothie: Raspberry & Maca Hormone-Balancing Smoothie

  1. 1/2 cup (or a handful of) frozen raspberries
  2. 250ml (1 cup) almond milk
  3. 1 tsp maca powder
  4. 1 tsp peanut or almond butter
  5. 1 tbsp hemp hearts (optional)
  1. Blend all till smooth. If you like a thinner smoothie, add more almond milk.

So I’ve just started a new job and I’m a wee bit apprehensive! What are your tips for finding your place in a new office/workplace, how do you ease into a new routine?

Did you like this post + recipe? Then sign up for email updates!

Love and cookies,



“Ladies’ Porridge”: Vanilla Maca Oats To Balance Your Hormones

Vanilla Maca Oat Porridge Hormone Balancing #Vegan Breakfast 2
I’m going to talk about an uncomfortable subject today, though in my opinion it shouldn’t be uncomfortable at all. I totally understand if you want to skip to the recipe part below, but if you’ve ever experience cripplingly painful cramps or hormone imbalance, read on.

Vanilla Maca Oat Porridge Hormone Balancing #Vegan Breakfast 2

So. Periods.

I’m really thankful to Emily from This Rawsome Vegan Life for being so vocal about her period pains and the foods she uses to combat the cramps. Before she started sharing her experience on Instagram, I had never seen anyone else do this. Though I received a thorough sexual education at the liberal school I attended in Belgium, periods were still something you just didn’t talk about in public. I remember when I got my first period (quite late in my teens; I was therefore overjoyed to know I wasn’t barren) I went straight to my girlfriends to talk about it–and they ‘ewwed’ and hushed me. They didn’t want to hear about it, even though it was something that happened to them every single month.

So ok, it’s not pretty. But why are we so ashamed of it? It happens every damn month and though it’s a messy occurence, it signifies that you’re healthy and able to bear children. Isn’t that good?? I find it isolating and infuriating to have to pretend like I’m not in pain for up to two weeks (I get really long, and really heavy periods) every 34 days or so.

I lost my period a few times in my life; the longest I went without it was ten months. It was terrifying. Now I have it back, I’m super thankful, even though I complain about it a lot because it’s horrifically painful. Like, lie down in bed and cry because the painkillers aren’t working kind of painful. It seems to get worse over the winter and better with the warm weather, but I’ve learned by now what helps me to cope with the cramps.

Enter this Vanilla Maca Oat Porridge. It seems a simple concept but adding this superfood – a Peruvian root, ground to a powder – kicks it up to a whole new level. The flavour is quite delicate, and the superfood properties of maca powder have been shown in lots of studies to aid in reducing cramps and balancing hormones. Ideal to make your time of the month a little bit easier.

Vanilla Maca Oat Porridge Hormone Balancing #Vegan Breakfast

There are a few tricks I’ve found that can naturally help to alleviate painful period cramps:

  1. Maca powder. There are numerous studies showing the beneficial effects of this ancient Peruvian powder: it balances female hormones*, stimulates your fertility*, boosts your energy* and tastes really offing good.
  2. Don’t be (too much of) a hippy about it. I don’t like the idea of taking loads of painkillers to cure every little headache or hangover, but my periods can be so violently painful that I have no choice but take a few Feminax every so often. Plenty of you will probably disagree with me on this, but green juice can only take you so far. Take a few painkillers if it gets really bad, and if it gets really really really bad, take the day off and stay in bed. It’s nothing to be ashamed of.
  3. Try to eat as many greens as possible. If you’re like me, the last thing you want when you’re on your period is a salad. I would eat chocolate and peanut butter on toast exclusively if it were sensible, but you need iron to replenish your depleted stores. If it’s easier to drink ’em, have a green juice or green smoothie.
  4. Avoid coffee and alcohol. I can forgo the coffee but resisting a glass of wine or a dram of whiskey can be hard; but if I’m having a hellish period, I know it’s more sensible for me. I just drink a maca latte instead.
  5. Forget dieting. Eat the damn chocolate (for iron and good feelies) and save none for anyone else.
(I also read/heard somewhere that abdominal exercises exacerbate period pains but I an’t find any information on this online. Anybody know more about this??)

So, ladies, if around ‘that time of the month’ you feel as though your uterus is self-destructing, you may want to consider adding maca powder to your diet. I personally also enjoy it in smoothies and lattes, and when I buy a pack it lasts around 3 months, so the price isn’t too steep over time.

And don’t pretend like it’s not happening to you. I’m not saying you should send round an hourly email to your coworkers with status updates of your ‘uterine shedding’, but it’s ok to talk about it to your closest friends, your flatmate, your boyfriend, your mother. Talking to my friends about my period and my struggles with hormone balancing felt liberating, and we were able to learn a lot from each other about how our bodies work.

This is where I loudly start to sing ‘Sister Suffragette‘ because FEMALE LIBERATION and leave you to drool over this dreamy porridge.

Vanilla Maca Oat Porridge Hormone Balancing #Vegan Breakfast 4

Vanilla Maca Oat Porridge - Hormone Balancing Breakfast

  • Servings: makes 1 large portion
  • Print

  1. 50g (1/2 cup) whole rolled oats
  2. 350-375ml (1.5 cups) water, or mix of water and plant-based milk
  3. 1 tsp maca powder
  4. 1 tsp chia seed
  5. 1 tsp coconut sugar or a drizzle of maple syrup (optional)
  6. 1 tbsp coconut cream or oil (optional)
  7. Toppings such as banana, apple, hemp seeds, cinnamon, cocoa powder, nut or seed butter
  1. Add the oats, maca powder and chia seeds to a small saucepan. Pour in two thirds of the water, saving the rest for later, and place the saucepan over moderate heat.
  2. Stir continuously with a wooden spoon. The porridge will quickly thicken up; if it thickens too much, too quickly, you can add the rest of the water a little at a time until you’ve reached the desired consistency, which is somewhere between liquid sludge and thick paste. (Tasty, I know.) If you want a seriously creamy porridge, add a tablespoon of coconut cream or oil.
  3. Pour the porridge into a bowl. Top with anything you wish: I like sliced banana, peanut or almond butter, cinnamon and/or coconut sugar. Enjoy straight away!
This makes a hefty portion of porridge. If you’re not that hungry you can reduce the oats to 30g (1/3 cup) and the water to 250ml (1 cup).

LADIES, I want to hear from you. What are  your experiences in dealing with painful cramps? Do you have any tips to ease the pain? Let’s open up the discussion in the comments below!

Did you like this post + recipe? Then sign up for email updates!

Love and cookies,


Perfect Weekend Brunch: Lemon Sugar Pancakes

Vegan Lemon Sugar Pancakes

As I type this, I’m looking out of the window of my guest bedroom in London, where the sun is shining and the birds are tweet-tweeting merrily away. I actually walked down the street wearing only a T-shirt and a light blazer – bye bye jumpers! I guess Spring is finally here.

I couldn’t think of a better way to celebrate than with these Lemon Sugar Pancakes. They’re a traditional English breakfast treat but oddly enough I rarely see people enjoying them. (Whereas I am clearly a pancake addict.) I decorated my breakfast table with bright carnations in my mum’s cow-print pitcher, switched on our record player and filled the flat with the sound of oldies tunes and the smell of freshly squeezed lemons.

#Vegan #Glutenfree Lemon Sugar Pancakes
lemons + flowers

Now I know some of you will be thinking: ‘But sugar is the devil!!!’ Yes, it is. And yes, I still eat it sometimes, though very rarely. If you can’t bear to touch white sugar with a ten-foot pole, use raw cane sugar or coconut sugar instead (I personally love this ginger coconut sugar, though it’s everything but traditional). The thing is, though, you can’t have lemon sugar pancakes without the sugar, so if you love this treat, get over your health taboos.

These pancakes are the thin European kind, but made with oat flour so they’re gluten-free! Can’t find oat flour in the shops? Make your own by grinding oats in your blender or food processor. It takes literally 30 seconds.

#Vegan #Glutenfree Lemon Sugar Pancakes
cat + sunshine + flowers

I use lemons a lot more often in my cooking now that the sun is out and about more often (we even went to the beach recently!), but in this weird in-between season where it’s warm during the day and cold at night, I keep hopping between light desserts and decadent chocolate treats. It’s a weird time of year, but I enjoy it so much more than the constancy of summer or winter days. (FIY, constant summer weather in Scotland equals warm rain.)

What about you – what are you craving in this changeable weather? Do you find your appetite changing?

#Vegan #Glutenfree Lemon Sugar Pancakes

[yumprint-recipe id=’15’]

Did you like this post + recipe? Then sign up for email updates!

Love and cookies,


Hot Chocolate “Nutella” French Toast Sandwich

Hot Chocolate Nutella French Toast by TCVF
Uh-huh, you read that title right. All your wildest dreams are going to come true with this super-indulgent and crazy delicious weekend brunch recipe. Or midweek recipe. Heck, have this for dinner if you want! (I would.)
Hot Chocolate Nutella French Toast by TCVF Hot Chocolate Nutella French Toast by TCVF
If you haven’t seen my previous post, go read it now. I started a somewhat controversial debate about New Year’s Resolutions and expectations we place on ourselves and others with these unattainable goals we set ourselves. What makes 1 January so special anyway? You can change your circumstances any day of the year, any minute of the day, even.

Me, I’m continuing doing more of what I love. Enter the Hot Chocolate Nutella French Toast Sandwich, which I love very, very much. Mr Cookie Monster didn’t so much (he was in a weird mood), so I ate his share too. It’s probably a rather Continental thing to have chocolate at breakfast; it’s certainly not something that’s done very often in the UK. A friend of my mother’s was rather surprised to find, during a trip to the Isle of Skye, that there was no chocolate spread available for breakfast…
Hot Chocolate Nutella French Toast by TCVF
For me, it’s not just about being glutinous at breakfast, though. It’s about saying no to things that feel unnatural to me and yes to everything that feels right. That can be chocolate for breakfast, or working from home because I just don’t see the point in losing two hours of my day in commuting.

More of what I love also includes this blog. I aim to provide a lot more delectable recipes to you guys this year, but that all takes a lot of my time, and time is money… I hope you understand that in order for me to keep on blogging, I need to place advertising on my blog and carefully selected affiliate links. Nothing spammy and nothing that deviates from my blogging philosophy. I’ve decided to use BlogHer for advertising, as I believe these adverts are most in line with my blog’s theme and your interests.

But hey, just ignore the extra “stuff” if you don’t like it, and focus on the food 🙂 That, I promise, is not going to change.
Hot Chocolate Nutella French Toast by TCVF
So, to the matter at hand: this Hot Chocolate “Nutella” French Toast. The stuff dreams are made of! I called it “hot chocolate” because it tastes the way I make hot chocolate: thick and luxurious, extra chocolatey, bittersweet. In short, totally irresistible. Add some chocolate hazelnut spread in the mix and I am begging for more!

Hot Chocolate Nutella French Toast by TCVF

Feast yer eyes, m’dears — or better yet, go make this for yourselves!

Hot Chocolate Nutella French Toast

For the Hot Chocolate Mix:
1 tbsp cocoa powder
125ml (1/2 cup) soya milk
1 ripe banana, peeled
2 tsp maple syrup

For the toast:
6 slices of sourdough bread
Coconut oil for frying (approx. 1-2 tbsp)

For the vegan “Nutella”:
3 tbsp crunchy hazelnut butter (I use Meridian)
1 tbsp cocoa powder
1 tbsp maple syrup

1. Start with the vegan “Nutella”: mix all the ingredients in a small cup. Spread on 3 of the bread slices.

2. Next, prepare the “hot chocolate” mix:  blend all the ingredients until smooth, then pour into a deep dish or hollow plate.

3. Soak the bread slices, including the ones already spread with “Nutella”, a few minutes on each side. They should be really well soaked.

4. Assemble the sandwiches: take one slice of bread coated with “Nutella” and one uncoated (both soaked, though) and stick them together. Heat a little coconut oil in a large frying pan. Fry the sandwich for about one minute on each side.

5. Repeat twice more to create three Hot Chocolate “Nutella” French Toast Sandwiches.

Are you doing more of what you love this year? What’s that?

Love and cookies,


Gluten-free Chocolate Chai Marbled Cake

Chocolate Chai Marbled Cake GF
So I guess I’m still not off that chai kick, huh? If you’re a chai devotee like me, check out my Chai Gingerbread Stars with Coconut Glaze, and Chai Tiramisini. Intervention, you say? No, please, I’m enjoying myself so much!
Chocolate Chai Marbled Cake GF 6
But seriously. I have had a lot of requests for more gluten-free baked goods lately so I decided to face my fears and attempt gluten-free baking. It’s an area of vegan baking that makes me really nervous because so far I’ve not had a lot of success with GF baking. Crumbling cakes, dry loaves, sunken cakes, bland baked goods — you name it, I’ve had it.

Chocolate Chai Marbled Cake GF
Some months ago I purchased the book Decadent Gluten-Free Vegan Baking by the lovely Cara Reed of Fork & Beans, though I only recently had the chance to start reading it and trying the recipes in there. I’d made a couple of batches of her ‘Grandma’s Chocolate Chip Cookie’ with the intention of giving them to my new neighbours as a welcome and introduction gift, but truth be told, the cookies never reached the neighbours. ahem

Chocolate Chai Marbled Cake GF
I’d been planning to chai-ify my marbled cake recipe for ages, but figured it’d be the perfect opportunity to try it gluten-free. I wasn’t expecting anything much when I popped the tin in the oven… but miraculously, it turned alright!

A few notes: I used a ready-mixed gluten-free flour (Dove’s Farm Mill), which worked really well for me. Gluten-free batter doesn’t act like normal batter, though, so you should expect this one to be somewhat less flexible and liquid — not quite as “pourable”, I mean. So when you “pour” the batter into the cake tin, you will have to spread it out with a spatula to make sure it reaches all corners and sides of the tin. The cake is also slightly drier than my regular marbled cake recipe, which I actually don’t mind as I can spread a little almond butter on top without the slice crumbling on my plate. If you don’t like the texture to be quite so dry, just bake 5 minutes less.
Chocolate Chai Marbled Cake GF

Gluten-Free Chocolate Chai Marbled Cake

Notes: make sure the soya milk is at room temperature, otherwise it will harden the coconut oil when they come into contact. (Coconut oil is only liquid at room temp or when warmed.)

250g (1 + 2/3 cup) plain flour
1 tsp baking powder
200g (2 cups) of sugar, or less (see note)
250g (1 cup) coconut oil, melted
175ml (3/4 cup) soya milk
1 tsp vanilla paste
2 tbsp cocoa powder
2 tbsp ground flaxseed + 5 tbsp water
1 + 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground mace
1/2 tsp ground nutmeg
1/2 tsp ground cloves

1. Pre-heat the oven to 180ºC (350ºF/gas mark 4) and line or grease a loaf tin.

2. In a small bowl combine the ground flaxseed and water. Set aside.

3. Sift the flour and baking powder into a large mixing bowl. Make a well in the centre and pour in the sugar, coconut oil, vanilla paste, soya milk and flaxseed mixture. Fold the wet ingredients into the dry.

4. Pour half of the batter into another bowl. Fold in the cocoa powder and spices.

5. Pour half of the vanilla batter into the loaf tin, spreading it out evenly with a spatula. Pour half of the chocolate chai batter, smoothing it out over the vanilla batter as best as you can. Repeat with the remainder of the vanilla and chocolate chai batters.

6. Bake for 55-60 minutes, at which point the top should crack open like the top of a volcano and a skewer should come out clean. Cool on a wire rack before slicing.

Any more gluten-free recipe requests? Let me know in the comments below! 🙂

Love and cookies,


FindingVegan Holiday Link Round-Up!

Another round-up! This one is even bigger and better, and features dozens of the best FindingVegan bloggers on the web. From cookies to gingerbread houses, mouthwatering main means and edible gifts, there’s bound to be something in here for you to enjoy with your family this holiday season.

Vegan Link Round-up!
There are some amazing vegan recipes, books, features and more out there on the internet, but it can be challenging to track down great content sometimes! That is where comes in. FV features recipes and more from the best vegan-friendly bloggers on the web! And this year, we FV asked some of its contributors to share their best content in a MEGA-amazing vegan round-up! Check out all that is going on in the vegan community!..

1. Kathy Patalsky, of HealthyHappyLife and founder on Finding Vegan is sharing:
* 12 Days of Vegan Christmas Giveaway + YouTube Series – $2700 grand prize!
* Kathy’s cookbook to kickstart a healthy New Year: 365 Vegan Smoothies
* Triple Chocolate Pumpkin Cake

*photo credit: Kathy Patalsky

2. Rachael Renee of RawHighLife is sharing:
* Amazing raw vegan cinnamon rolls PERFECT for holiday brunch!
* Easy fruit and veggie recipes in her ebook
* The RAW High Life Facebook page

*photo credit: RawHighLife

3. June Burns of Philosophy and Cake is sharing:
* Chocolate Macarons recipe, gluten free + vegan
* Momofuku-Inspired Carrot Layer Cake
* Salty-sweet pecan pie bars with bourbon!

3. Kelly of ThePrettyBee is sharing:
* Vegan Holiday Treats
* Gluten Free Gifts in Jars

*photo credit: Kelly, the pretty bee

4. Aimee of TheVegLife is sharing:
* Her eBook of vegan Christmas Cookies. 25 exclusive cookie recipes for 2014, and more, 50 recipes in total!
* Cranberry Orange Muffins

5. Natalie Thomas of feasting on fruit is sharing:
* Chocolate Peppermint Cookiewiches
* Gingerbread Snack Cakes
* Caramel Hot Chocolate the Fruity Way

*photo credit: Natalie, feasting on fruit

6. Carolyn Murphy of PeaceMeal is sharing:
* Mulled Wine
* Salted Toffee Peanut Butter & Caramel Macchiato Cheesecake Cups
* Garlic and Sun Dried Tomato Cheese Ball

7. Lisa from Healthy Nibbles & Bits is sharing:
* Peppermint Bark Popcorn with Toasted Coconut
* Butternut Squash, Hummus & Guacamole Dip

8. Trinity of Trinity’s Kitchen is sharing:
* Festive Seed Roast Loaf (gluten-free, vegan and super healthy)
* Christmas Fruit n’ Nut Truffles

*photo credit: Trinity’s Kitchen

9. Ginny from Vegan in the Freezer is sharing:
* Delicious Party Food – Spicy Tortilla Rollups
* Homemade Kahlua sounds like a holiday in itself
* Spiced Rum Balls – no kidding!

*photo credit: Ginny, vegan in the freezer

10. Tia from Tia’s Kitchen is sharing:
* vegan hot chocolate
* vegan eggnog

11. Danielle Levy of DanielleLevyNutrition is sharing:
* Asian inspired Yuba Roast Chestnut Stuffing
* Classic comfort food: Walnut Crusted Tofu with braised chard and butternut squash

photo credit: Danielle Levy

12. Vanessa of Becomingness is sharing:
* Caramel Macadamia Chocolate Cups
* BecomingSweet!
* 15 Best Raw Desserts

13. Aurora of TheIndieBroccoli is sharing:
* Christmas Loaf with Lentils and Quinoa
* Rutabaga Fries with vegan lemon basil mayo
* Carrot Juice with Turmeric and Ginger

*photo credit: Aurora, the indie broccoli

14. Bianca of Elephantastic Vegan is sharing:
* Festive Holiday Recipe – Pink Beet Cupcakes
* Her website and facebook page!

15. Cate from A Traveling Cook is sharing:
* Vegan Christmas Pudding

16. Clemence of The Vegan Cookie Fairy is sharing:
*Her ebook of Vegan Christmas recipes, The Vegan Cookie Fairy’s Christmas Recipes
the vegan cookie fairy's christmas recipes
* Her ebook of Vegan Chocolate recipes, The Vegan Cookie Fairy’s Little Book of Chocolate
the vegan cookie fairy chocolate ebook
* Gingerbread Pumpkin Cheesecake Squares with Chocolate Drizzle

photo credit: The Vegan Cookie Fairy

17. Jennifer of VeggieInspiredJourney is sharing:
* Vegan Dilled Ceviche
* Chocolate Peppermint Crunch Bars
* Maple Cinnamon Cranberry Pear Sauce

18. Dana of VanishingVeggie is sharing:
* Her website
* Her Facebook page
* A bright, citrus salad, perfect for any gathering

19. Sophia from VeggiesDontBite is sharing:
* Layered Pumpkin Caramel Pie in a Mason Jar: one of my most favorite desserts for this season!
* Frothy Pistachio Milk Hot Chocolate: Cozy up this winter with this indulgent treat.
* The new Veggies Don’t Bite Overnight Oats Jar: Breakfast just went from easy to easier. A healthy, quick and delicious way to start your day!

*photo credit: Sophia, veggies don’t bite

20. Christina of TheBeautifulBalance is sharing:
* Soft and Chewy Ginger Molasses Cookies
* Maple Apple Scones
* Pear & Raspberry Frangipane Tart

21. Stacey of SouthernVeganKitchen is sharing:
* Lumberjack Date Cake
* Peanut Butter Chocolate Dream Pie

22. Shannon of The Glowing Fridge is sharing:
* Candy Cane and Marshmallow Peppermint Fudge
* The Glow Effect Guide
* A Holiday Gift Guide for Her

23. Jessica of TwoGreenPeas Website is sharing:
* Chocolate Candy Cane Pretzel Bark
* Vegan Gingerbread Houses: Recipe & How-To
* Starry Night Cinnamon Okra Masala

*photo credit: Jessica, TwoGreenPeas

24. Majda of BreadOlives is sharing:
* Walnut Date Truffles

*photo credit: Majda, BreadOlives

25. Vicky of MayIHaveThatRecipe is sharing:
* Eggnog Sticky Toffee Pudding
* Vegan Tiramisu
* Roasted Veggie Tofu Pot Pies

*photo credit: Vicky, MayIhaveThatRecipe

26. Dora of Dora’s Table is sharing:

* This is a recipe for Garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan.

*photo credit: Dora’s Table

27. Kelly of Trial and Eater is sharing:
* Foodie Gift Guide
* How to make vanilla extract – Fun holiday gift idea!
* Sunflower wrap – Healthy holiday snacking!

28. Michelle of Healthier Steps is sharing:
* Vegan Broccoli and Rice Casserole
* Sweet Potato Souffle
* Jamaican Pumpkin Soup

Bonus a few recipes I personally adore from FindingVegan contributors!..

29. Cara of Fork and Beans makes Healthy Reindeer Cookies

30. VeggieAndTheBeast Ginger Cutout Cookies

31. VeguKate’s Superfood Hot Cocoa

…and SO many more on Sign up for the Finding Vegan Monthly Newsletter here.

I wish you all a very merry Christmas! There is one more recipe coming from me before Christmas Day as part of the the Festive Vegan Blog Crawl I’m hosting with Fab, Ceri, Lane and Hedi. If you need more inspiration for the holidays, just check out their delicious recipes!

Psst — there are only 5 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,


Cranberry & Pumpkin Breakfast Loaf

cranberry & pumpkin breakfast loaf #vegan
Disclaimer: I absolutely, unequivocally adore all things pumpkin, so expect plenty more pumpkin recipes to appear between now and, oh I don’t know, spring time.

I knew when I made my Pumpkin Breakfast Loaf with Chocolate Glaze that the recipe could and should be customised to satisfy all my breakfast cake cravings. It’s so versatile and easy to make — definitely one of those recipes I can imagine passing down to my children someday. I’ve also had success freezing the loaf for later use, so this recipe is perfect if you want to save some for later or just have a loaf to pull out when you’re short on time but hungry for something homemade.
#vegan pumpkin and cranberry breakfast loaf
I find myself losing track of time, waiting for the weekend to come and then it goes by in a flash. Anybody else feel like this? I never used to buy this 9-to-5 ‘I don’t have time’ routine but now I totally understand it.  Some time ago I read this article about how our ‘lifestyles have already been designed for us’ by corporate companies; I’d like to hear your thoughts about this.

But I don’t want to complain — in fact I have some exciting things coming up in my personal life in the near future. I don’t want to ruin the surprise, all will be revealed in the New Year! It will potentially mean that I won’t have tons of time to blog, but I’ll see if I can keep up with one recipe per week. One bit of good news I can share, though, (and already have through Instagram) is that I am graduating (with first class honours!!!) in about two weeks. My dad is coming up from South Africa for it, and my mum from England, so it’s super special and I will be spending the whole weekend with them.
#vegan pumpkin and cranberry breakfast loaf
If you try this Cranberry & Pumpkin Breakfast Loaf, let me know! Share your photos on Twitter, Instagram or Facebook and tag me @clemcookiefairy, @thevegancookiefairy or @thecookiefairy respectively, using the hashtag #thevegancookiefairy. It makes my day to see your takes on my recipes 🙂

And as promised, more cat pictures! Mali does like the attention. I bought him a new cat scratching post with my first pay check (woohoo for money!), plus a little mouse toy. I’ve got his cat sitter sorted for Christmas too (thanks to my lovely friend and fellow cat lady, Vanessa). This is a photo from this past summer, on a day when the rain looked like falling glitter.

Cranberry & Pumpkin Breakfast Loaf

  • Servings: makes one loaf, serves 10-12
  • Print

225g (1.5 cups) plain (wholemeal) flour
1 tsp baking powder
2 tsp pumpkin pie spice (The Kitchn has a good recipe for it)
125ml (1/2 cup) maple syrup
75ml (1/3 cup) coconut oil, melted
250ml (1 cup) pumpkin puree
1 tsp vanilla paste or extract
2 tbsp non-dairy milk of choice
50 (1.75 oz) cranberries

1. Pre-heat the oven to 180ºC (350ºF) and grease a loaf tin.

2. Sift the dry ingredients into a large mixing bowl. Make a well in the centre; place all the wet ingredients in the well, then fold them in. Lastly, fold in the cranberries.

3. Pour the batter into the loaf tin, smoothing out the top with a spatula. Bake for 45 minutes, then cool on a wire rack.

Serve with a drizzle of maple syrup or butter with nut/seed butter — it’s delicious!

Keep covered with a cloth or stored in the bread tin for up to 3 days. Can be frozen for up to a month.

I’d like to hear from you now. I plan on making some changes to in the New Year and I’d like to know what YOU want to read here. More easy-to-freeze recipes? More cat pictures? More life updates from me? More raw recipes, or traditional desserts veganised? Leave a comment below letting me know what you want to see here!

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,