Strawberry Cake


Preparation time: 30 minutes

Serves: 6-8

Oven Temperature: 200°C

Baking Time: 30 minutes

Cooling Time: 2 hours



For the base:

100g coconut flour

100g gram flour (chick pea)

2 tbsp chia seeds

200g ground almonds

2 tbsp coconut oil

200g strawberries

5 medjool dates

2 tsp vanilla extract

2 tsp cinnamon

115ml oat milk

For the Filling:

100g coconut cream

1tsp vanilla extract

2 tbsp almond butter

200g strawberries

100g raspberries

100ml oat milk



Preheat the oven to 200°C.


Add all the dry ingredients together in a bowl: flour, chia seeds and almonds. Heat the coconut oil in a little saucepan.


Transfer into a food processor and mix together with the vanilla extract, dates, cinnamon, oat milk and strawberries. Add the dry ingredients to the food processor and mix into a dough.

Line a 18/20cm round cake tin with baking paper and add the dough to the tin. Bake for 30 minutes.

When you take the cake out of the oven, leave it to cool down. Then cut it in half so that you have two layers.


For the filling:

Mix all the ingredients together in a food processor to form a delicious cream. Leave the bottom layer of the base in the cake form.


Put half of the filling on top, cover with the top layer of the cake and add the rest of the cream on top.

Place in the fridge and leave for at least two hours.


Cauliflower Pizza

Serves: 2-4

Preparation Time: 15 minutes

Oven Temperature: 200°C

Cooking Time: 10 minutes for the base / 15 minutes with vegetables / 5 minutes with cheese



1 medium sized cauliflower

1 medium sized courgette

1 spring onion

½ red pepper

1 avocado

100g tomato purée

35g of rocket salad

15g or a handful of fresh basil

100g vegan cheese (violife Greek style or if non vegan use goat cheese or    mozzarella)


1 – 2 tbsp olive oil



Grate the cauliflower finely. Strain through some cheesecloth to remove as much fluid as possible.

Brush a baking tray with coconut oil and press the cauliflower down onto the tray into an approximately 1cm high, round pizza base shape.

Season with salt and pepper and place in the oven at 200°C for 10 minutes or until slightly brown.

In the meantime, slice the courgette thinly, the spring onion finely and the red pepper into four long slices.

When the base comes out of the oven, add the tomato puree and spring onion then cover with the courgette. Finally place the red pepper on top.


Put back into the oven for another 15 min. 


Cut the cheese into slices and put onto the pizza. Put back  into the oven for another 5 min. or until the cheese is starting to melt.

Don’t leave it in the oven for too long as you don’t want the cheese to get too brown. 


Cut the avocado into small cubes and add with the finely cut basil to the rocket salad.

Season again with salt and pepper, and your pizza is ready to go.


Summer Squash Oven Bake

Serves: 2-4 people

Preparation Time: 15 minutes

Oven Temperature: 200°C

Cooking time: 25 minutes & 10 minutes with topping



500g summer squash

1 medium sized courgette

150g of sugar snap peas

1 medium sized onion


For the sauce:

2 tbsp gram flour

5 tbsp water

½ tsp ground nutmeg




2 tbsp almond butter

1 tbsp coconut oil

3 tbsp water




Cut the squash in half and then slice each half into 1 cm slices. Cut the courgette into round slices.

Use an oven dish to layer the slices. One courgette slice, one slice of squash and so and so on.

Cut the onion finely and sprinkle on top and in between the rows of the vegetable slices. Cut the ends of the sugar snap peas and also place into the dish.

For the sauce:

Add the flour into a bowl, add the nutmeg, salt and pepper and then add one spoon of water after the other and stir in between to make sure you get a smooth creamy texture. If you find the sauce is still too thick, add a little more water, but be aware you don’t want it too runny, you want a nice creamy texture.


Divide the sauce over the courgette and squash and place into the preheated oven. 

Bake for 25 minutes.


In the meantime, prepare the almond butter topping:

Place the almond butter, salt and pepper into a bowl. Add the coconut oil. If the coconut oil is hard, make sure to warm it up in a little pot over low heat. Add the water to get a smooth, creamy texture.


Drizzle the almond topping instead of cheese over the oven bake. Place in the oven for another 10 minutes.


Best served with some rocket salad or other vegetables.


Chocolate & Berry Cakes

Makes 9 - 12 cakes

Preparation time: 20 minutes



200g organic cacao butter

1 tsp cinnamon

1 tsp vanilla extract

4 tbsp organic cacao powder

100g coconut milk (the thicker part of the milk)

200g almond butter


For the berry mix:

250g berries (I like to use raspberries)

2 tbsp coconut milk



Heat the cacao butter in a pot over low heat. Make sure it doesn’t get too hot, you only want to warm the butter.


Remove from the heat and add the cinnamon. Stir in well before adding the vanilla and make sure it’s combined well with the butter before doing the same with the cacao powder. Finally, add the coconut milk and again make sure to keep stirring so you get a creamy texture.


For the berry mixture, stir the coconut milk into the berries with a fork so you end up with a mash but make sure not to completely destroy the berries!


Add muffins cases or greaseproof paper to a muffin tin. Spoon one tablespoon of the chocolate mix into each case. For the second layer, add a tablespoon of almond butter. Then add a tablespoon of the berry mix and then finish with a tablespoon of chocolate mix.


Place into the freezer for at least an hour or overnight. Before you serve it, you want the chocolate to be hard and the berries not completely frozen.