Fig & Buckwheat “Speculoos” Granola

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A gorgeous granola with extra crispy twangs from the tiny buckwheat seeds, chewiness from the dried figs and Speculoos-style comfort from the intense muscovado – this is just such a heart-warming treat to have in the mornings (or any time of day as a matter of fact). Definitely something to try, not only with your breakfast yoghurt, but also as a salad topping or with as a garnish on your roasted chicken breast. Granola is such a versatile product and it’s just so quick to make a large batch which will last you for days.

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Cinnamon & Cashew Nut Butter Blondies

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I was so excited about the amazing effects of aquafaba on my test with the Deliciously Dark Chocolate Vegan Brownies, that I immediately tried it out on these gorgeous blondies. Honestly, I really can’t decide which I prefer between the two, but the good thing with these blondies are their versatility: you can easily use them as a gluten-free substitute for brioche for breakfast, and have them with nutella or jam – yum.

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Cold Lemon Soufflés

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No need to worry about uneven rising, straight buttering, over-cooking or any of the hassle that usually goes with soufflés – this recipe calls for minimal amount of ingredients (which you probably already have in your fridge), it is cheap and there is absolutely no baking required. In other words, this is the ideal recipe for those of you who, like me, have a rubbish oven and no proper grocery store near your house. Oh, and most important of all – no flour necessary! Totally gluten-free.

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