Vegan Sweet Potato Brownies

Whoever invented sweet potato brownies is a genius. These are a healthier version of traditional brownies that include a sneaky vegetable you can’t even taste. In fact, the sweet potato is essential to make this brownie gooey and delicious.  

I was really craving something baked this weekend and decided to make brownies. A traditional brownie would set you back around 400 cals and 24 g of fat. Hmm. To brownie or not to brownie? I decided to compromise and make a healthier version, clocking in at 176 cals and 5.6 g fat. (Meaning I could eat two or three instead of one traditional brownie).

It’s really important that you let the brownie rest before serving. This gives it time to firm up so you can actually slice it! I topped them off with raspberries and melted dark chocolate. Yum.


Serves 12

  • 400 g Sweet Potatoes
  • 14 Pitted Dates
  • 3 tbsp Maple Syrup
  • 3 tbsp Agave Nector
  • 100 g Plain Flour
  • 1 tsp Baking Powder
  • 2 tbsp Coconut Oil
  • 100 g Ground Oats
  • 5 tbsp of Unsweetened Cacao Powder
  • 40 g Plain Dark Chocolate Chunks (Diary Free)


  • Peel and cut the sweet potatoes in chunks
  • Boil for 10 minutes until soft
  • Add dates, sweet potatoes and all the wet ingredients into a blender and blend
  • Add the dry ingredients to a large bowl and mix well (except the chocolate chunks)
  • Add the blended wet ingredients to the dry ingredients and mix well
  • Add the chocolate chunks and mix
  • Pour the mixture into a lined baking dish
  • Cook for 45 minutes at 180oC
  • Leave to rest for about 10 minutes before serving

Per serving | 176 cals | 3 g protein | 30.2 g carbs | 5.6 g fat |

High Protein Bread

This bread has nearly 14 g of protein a slice. A SLICE. Add peanut butter and you’ve got an (incredible) snack with around 18 g of protein! Pretty good. It will be guaranteed to keep you fuller for longer too.

One thing I love about this loaf is that I can’t taste the protein. I have had protein breads in the past where all I can taste is unflavoured pea protein. Yuck. The combination of white and whole-wheat flour and vital wheat gluten completely masks the taste – making a delicious loaf.

If you want your bread to rise, add warm water and sugar to the yeast to check if it is active. If the yeast bubbles after 10 minutes, use it. If it doesn’t, don’t. You need to go and buy more. Bad luck.

This makes a BIG loaf. If your bread tin is small, it might be a good idea to split the dough in two.. or cut the recipe in half. Your choice. Just cut the cooking time in half too… unless you like burnt bread!

I like to slice my loaf, place sheets of greaseproof paper in between, wrap up and freeze. Then I can easily grab a slice and pop it in the toaster. This also prolongs the shelf life so I can keep it for a lot longer. Win-win.


Serves 20

  • 7 g Dry Yeast + 250ml Warm Water
  • 5 g Sugar
  • 350 g Strong White Flour
  • 150 g Strong Whole-Wheat Flour
  • 75 g Pea Protein
  • 200 g Vital Wheat Gluten
  • 400 ml Warm Water


  • In a small bowl mix 250 ml warm water, yeast and sugar
  • Leave for 10 minutes
  • Combine all the dry ingredients in a large mixing bowl
  • Make a well in the middle of the bowl, add yeast mixture and ¾ of the 400 ml water (add the rest only if needed)
  • Knead for 15 minutes on a lightly floured surface
  • Leave to rise in a large floured bowl for 2-3 hours in a warm place
  • Knock back the dough for a few minutes and place in bread tin and leave to rise for a further 30 mins
  • Bake in a preheated oven at 180oC for 45-60 minutes
  • Leave to cool before slicing

Per serving | 145 cal | 13.6 g protein | 21.2 g carbs | 0.7 g fat |

Chickpea, Vegetable and Cashew Nut Curry

This simple and satisfying curry can be made a few days in advance or as soon as you fancy it!

The cashews. Soak them. The longer the better. It will make for an easier blend and a less grainy sauce. Adding them really elevates this curry. It adds a creaminess without having to add real cream. It also provides a dose of healthy fats and ups the protein content! Win-win.

If you have the time, cook this for as long as possible. Let those flavours really develop – trust me, its worth it! Leave it to simmer and have a cuppa.

I served this with brown rice, but you can serve with whatever you like.. white rice, naan bread, cauliflower rice, veggies, nothing, everything.. the choice is yours!


Serves 2-3

  • 1 Large Onion
  • 1 tsp Coconut Oil
  • 35 g Cashews in 200 ml Cold Water
  • 1 Tin Chopped Tomatoes
  • 1 Tin or 250 g Chick Peas
  • 500 ml Water
  • 1-2 Garlic Cloves
  • 1 Medium Carrot
  • 150 g Frozen Peas
  • ½ tsp Cumin Seeds
  • 1 tsp Ground Cumin
  • 1-2 tsp Chilli Powder (depending on how hot you like it)
  • ¼ tsp Mustard Seeds
  • 2 tsp Curry Powder
  • 1 tsp Salt


  • Soak the cashew nuts in the cold water
  • Heat oil in a large pot, chop the onions and garlic and add to the oil. Cook for a few minutes
  • Add cumin seeds and mustard seeds until browned and fragrant
  • Add tomato puree, mix and add chopped carrots
  • Cook for 5 minutes
  • Add chopped tomatoes, chickpeas and water
  • Simmer for 30-45 mins
  • Add garden peas and blended cashew nuts
  • Cook on a low heat until thickened

Per Serving | 255 cals | 11 g protein | 31 g carbs | 9.1 g fat |

Quick & Easy Vegan Whole-Wheat Crepes

I love pancakes. In any shape or form; crepe, american style, sweet or savoury, breakfast, lunch or dinner. Yum.

Most restaurants use milk, eggs and buttermilk in their pancakes. Not so great if you’re vegan, but that doesn’t mean you can’t make glorious brunches at home! After receiving a new Tefal pancake and crepe pan for Christmas, nothing was going to stop me from making some seriously good crepes.

If you use a non-stick pan, you don’t have to add any oil to cook them. Win. If you don’t, fear not – just add a little oil to your pan to prevent sticking. Using a spray also helps to control how much you use.

These crepes are a mix of whole-wheat and oat flour, which I make by simply blending rolled oats. They also have some added sweetness so you don’t even need to top with syrup, but I would, and I did, and it made them even better.


Serves 4

  • 190 g Whole-Wheat Flour
  • 55 g Oat Flour
  • 2 tbsp Truvia (or another sweetener of choice)
  • 1 ½ tsp Baking Powder
  • 450 ml Unsweetened Soy or Almond Milk
  • 1 tsp Vanilla Extract


  • Combine all the dry ingredients in a large mixing bowl
  • Add the wet ingredients and mix thoroughly
  • Take a large non-stick pan and heat up
  • Add 3-4 tablespoons of mixture into the pan and quickly swirl around to ensure the entire pan is covered
  • Cook for a few minutes on each side or until brown
  • Serve warm with your favourite toppings!

Per serving | 228 cal | 9.6 g protein | 43.9 g carbs | 2.9 g fat |