Vegan Bounty Bites

IMG_5957This is what I live for. Delicious treats that are good for you. If you’re sick of being on the guilt train after eating your weight in chocolate (don’t worry we’ve all been on that journey before), I’m here to save you.

I used to be on a constant hamster wheel of cramming my body with healthy foods, cutting out all treats and going cold turkey on all things sugary. Then my cravings would get the better of me and I’d fall at the first hurdle crashing into an oblivion of chocolate and cake. After a few days of feeling sorry for myself and crap, I’d snap out of it and jump back onto the wheel of health and it starts all over again.

However, after discovering vegan baking, this isn’t so much of a problem for me anymore. Now I’m not saying all vegan baking is good for you; I have a recipe coming soon laden with sugar. But a lot of vegan recipes are considerably more healthy than ordinary dairy/egg versions.

I’m sure you’ve noticed recently that all my posts have been vegan. For multiple reasons, I recently decided to transition from a dairy/meat laden diet to a completely plant-based one. You’ll see some changes happening here but I’ll cover this more in a future post. It’s been hard, but not as hard as I thought. Its actually been really exciting and empowering.

As a child I HATED bounty bars. They were my mothers favourite, and luckily for her no one else is the family would touch them with a bargepole, so she always had ample left for her in the selection box. However, as I’ve grown up, I have a new-found appreciation for coconut and its delicate but rich flavour.

These little coconut bites are perfect to keep stashed in the fridge for those moments of sweet hunger. By keeping them small, I find that I’m much less likely to eat a lot of them. I think having these the size of an ordinary bounty bar would be too much. Although if you’re a bounty lover like my mother, then go for it and make vegan bounty bars the size of your face. No judgement here.

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Gingerbread Pancakes with Almonds and Maple Roasted Pear

img_4275I had big plans for this post. I was going to blab about my recent trip to Iceland and post this finger licking recipe with it. However, after having a quick hour long peek gaze through my photos, I’ve realised how many photos I want to share and that it’s completely incomprehensible to put it all into one post. You’d probably fall asleep on your keyboard by the end. All the while thinking, where the f is this recipe?!

So to save those of you who’re here for the recipe, I’ll save my romantic Iceland babble about how I want to repeatedly travel there forever and ever and ever, for another post.

I’m sure a lot of you are pretty ecstatic that November has finally arrived. I adore Autumn. The coziness, the hot drinks, the shameless eating begins. I swear that my body just needs an extra layer of fat every year. This is why it craved a biscuit tin of 40 Bourbon biscuits… (you probably think I’m joking but the tin of biscuits next to me right now says otherwise.)

I’m having to show real restraint with christmas decorations this month. I can’t stop going into Oxford Street every week and staring at the same christmas decorations, revisiting the same shops I went into the week before. I desperately wanted to haul them up this week but my co-workers have repeatedly chimed that its way too early. I’ll wait one more week.

As the cold weather approaches, so do the spices, chutney, cheese, nuts and old music. There aren’t many breakfasts I can think of that scream autumn to me, but this one certainly does.

Whenever I go home to see my Mum, she makes me fluffy American blueberry pancakes. She uses a Jamie Oliver recipe and I love them so much I decided to tweak them a little to taste like gingerbread. Queue black treacle and ginger. Sprinkling flaked almonds on one side of the pancake adds a lovely note of nutty flavour and texture. A warm, sticky, sweet roasted pear permeated with maple syrup couldn’t be a better accompaniment to this gorgeous breakfast treat.

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