Because these are awesome and need to be shared with as many people as possible, here are four super easy and totally delicious recipes I’ve tried this week. And they’re all vegan-friendly! I have a dairy allergy. It’s not life-threatening but it does make my face swell up and break out in hives and blisters, which isn’t fun. Since I avoid dairy and don’t eat meat anyway, avoiding eggs doesn’t take much more effort so I tend to eat plant-based food and it makes me happy to share my experiments and discoveries.
My husband loves flapjacks and I’m pro anything that involves golden syrup (literally one of my favourite edible substances ever), so I was really excited when I found this vegan flapjack recipe from Rhyme & Ribbons. I added a little cinnamon to mine and not only were they immensely yummy, they also made the whole house smell amazing for hours. My husband took a box of them to work the next day but I’m pretty sure no-one else got near them.
One of my greatest heartbreaks when I realised I was allergic to dairy was the knowledge that if I wanted Reese’s Cups, I’d have to have an antihistamine appetiser and still deal with an aching mess of a face afterwards. I cannot tell you how happy I was to find this vegan peanut butter cups recipe from It Doesn’t Taste Like Chicken. The urge to munch on the peanut butter and icing sugar filling while I was still assembling the cups was strong but I resisted. At the time of writing this, I’d eaten two of them…just to check they were OK. And they were.
Nakd bars are vegan, gluten free and wheat free with no added sugar so they don’t sound like they should be seriously one of the most delicious things on earth. But they are. Unfortunately they’re also expensive, or at least more expensive than I can justify buying as anything other than an occasional treat. That’s where Rosanna’s Kitchen’s homemade Nakd bars recipe comes in. They’re so easy to make and they taste exactly like the store-bought version!
Vanilla Sponge Cake
A friend with a gluten intolerance is coming to visit later in the week so I decided to challenge myself to make a cake that’s a) gluten free, b) vegan-friendly, and c) tasty. Genius Kitchen’s vanilla sponge recipe is that cake. It’s been forever since I’ve baked a cake, so I gave the recipe a test run yesterday and I was impressed. I’m looking forward to experimenting with different kinds of frosting next.
If you’re interested in food-as-it-happens photos and videos, I’ve started sharing those on my Instagram Story ❤