Boooooooy these cookies are good. So good. Next level good. I proclaimed them to be one of the best things I've ever baked on my instagram and I maintain that statement. Fresh out of the oven, my first bite of these cookies was like ...wowowow what have I done here? Bites of chocolate, subtle peanutty goodness, the perfect hint of citrus, chewy from the oats but with the perfect level of crunch. Oh boy, make these! I know I can't wait to make another batch. As always they're vegan, as well as being gluten free (provided you can tolerate oats) and oil free.
1 tbsp chia seeds + 3 tbsp water (also known as a chia "egg")
1/3 cup of peanut butter
1/3 cup of rice malt syrup
1/2 cup of rice milk (or other non-dairy milk)
1 tsp of vanilla
1/2 tsp of salt
1 heaped tbsp maple syrup (or an extra tbsp of rice malt; I just love the fragrant sweetness of maple)

1 heaped cup of rolled oats
1.5 cups of brown rice flour
1/2 cup vegan dark choc chunks, roughly chopped
1-2 tsp of fresh orange zest

To begin with, mix the chia seeds and water in a small bowl and leave to set. Preheat the oven to 180 degrees Celsius, and grease a couple of baking trays. In a bowl, mix the peanut butter, rice malt syrup, rice milk, vanilla and maple syrup. Add in the rolled oats, brown rice flour and salt and mix well. Stir through the chia egg. Finally, stir through the chopped choc chunks and orange zest. Using your hands, roll the dough into balls, transfer to the baking tray and press each ball with your hands to flatten. Bake for 18-20 minutes. Makes about 16 cookies. Best enjoyed fresh out of the oven/on the day of baking!

I recently baked up these tasty little babies for Table of Plenty, using their amazing muesli. The flavour is phenomenal, and the textural combination of the jammy fruit and the chewy banana-oat base is my kind of heaven. Perfect alongside a cup of tea or coffee, or with a dollop of vegan ice cream on top, or simply smooshed straight into your waiting mouth. Enjoy, bebes!
What you need:

For the “jam”
2 cups of frozen raspberries
1 tblsp of maple syrup or coconut sugar
1 tblsp of chia seeds
1 tsp of vanilla

For the oat squares
1.5 cups of rolled oats, ground/processed into a flour (or pre-made oat flour, approximately 1 and 1/4 cups worth)
1 cup of rolled oats (whole)
1 tsp of baking powder
2 ripe bananas, mashed (approximately a cup’s worth)
1/3 of a cup of mylk (I used Coco Quench coconut milk)
1/2 cup of coconut sugar

For the topping
1/2 a cup of Table of Plenty maple pecan muesli

What you need to do:

Preheat the oven to 180 degrees celsius, and grease and line a square baking pan. Put all of the jam ingredients together in a small saucepan, and cook until the raspberries have fully melted and begun to break down. Remove from heat and set aside for 10-15 minutes (so the chia seeds can set). In a bowl, combine the ground oats, rolled oats, baking powder and coconut sugar and mix well. Add the mashed banana and mylk, and mix together until it forms a dough. Press evenly into the prepared baking pan. Pour the raspberry mixture over the top, and sprinkle the Table of Plenty muesli over the top. Pop into the oven and bake for approximately 45 minutes. Leave to cool completely before slicing up.

MATE. THESE BROWNIES. I've been trying and trying to nail the perfect vegan brownie recipe that still uses wholesome ingredients and isn't overly complicated. It's taken a while, many batches of brownies have been consumed (tough gig) but I. Love. This. Recipe. They're fudgy, they're dense, they're rich, they're chocolatey, they're chewy, they're delicious. Get amongst it.

What you need:

1.5 cups of brown rice flour**
1/2 cup of almond meal
2 tblsp of tapioca starch
1/2 cup of raw cacao powder
1/2 tsp of good quality sea salt

100 grams of vegan chocolate (a bit over 1/2 a cups worth)
1 chia egg (1 tblsp of chia seeds soaked in 3 tblsp water)
1 mashed banana
1 cup of coconut sugar
1/2 cup of mylk (I used coconut)
1 tsp of vanilla

1/2 cup of finely chopped walnuts
1/2 cup of vegan choc chips/roughly chopped chocolate

What you need to do:

Preheat the oven to 180C, and line and grease a square pan. In a large bowl, whisk together the flour, almond meal, tapioca, cacao and sea salt. In a microwave safe bowl, pop the chocolate in the microwave for about 90 seconds until melted. Stir well and add the chia egg, sugar, vanilla, and milk. Mix well. Pour the wet mixture over the dry mixture and stir until fully combined. It should be a very thick batter. Fold the walnuts and choc chunks through the batter. Scoop into your brownie pan, and press down until smooth and even. Bake for 30-35 minutes*. Allow the brownies to completely cool before attempting to cut them, otherwise they'll fall apart! Also, pro tip, these taste even better the day after (if you can hold yourself back heh).

*30 minutes will result in an even fudgier texture. I left mine in for 35 minutes which will result in the texture seen in the photos!

**I get all of my dry ingredients from The Source Bulk Foods, which is super great way of stocking up on pantry essentials without any packaging waste and without having to buy whole packets of ingredients you're only gonna use once!

I don't know about you guys, but I go through huuuge food phases where all I want to eat is a particular variation or combination of certain foods for days, weeks, occasionally months. So on the note of food phases and being a creature of habit and sticking to particular flavour combinations, this winter porridge is my favourite right now. If I wake up in the morning wanting porridge for breakfast my thought train is generally something like "porridge sounds good" "banana cinnamon porridge with raspberries sounds good" "maybe I should try a different flavour combo?" "don't be ridiculous". So here you have it.

What you need:

3/4 of a cup of rolled oats (preferably organic, because I find the flavour and quality so much better)
1 tsp of cinnamon
1 ripe banana, chopped
A splash of almond or coconut milk

1/2 or more of frozen raspberries, thawed
1 tablespoon of maple syrup
1 tablespoon of coconut sugar (optional)

Other possible toppings include raw buckwheat, cacao nibs, hemp seeds, fresh banana, strawberries etc

What you need to do:

If possible, soak the oats beforehand. Overnight is ideal, but I find even 15-20 minutes makes a difference. In a small saucepan, combine the oats, cinnamon and banana, and add enough water to cover the oats. Heat it all up, stirring constantly (I find this really helps with the creamy factor). Once the liquid has all absorbed and the oats are nice and cooked, stir through a nice big splash of almond/coconut milk, and remove from heat. Top with the raspberries, maple syrup, coconut sugar and whatever other toppings your heart desires.
Rice crispy treats, rice bubble treats, rice bubble squares; whatever you want to call these I do not mind, just know that they're freaking delicious. Growing up in Australia we had a lunchbox treat called LCM's, which were pretty much what Americans call rice crispy treats, and which I was never allowed to eat as a child and would regularly steal bites of off my friends. Nowadays I retrospectively thank my parents for actually caring what went into my body, but you know what would've been a great compromise? If they'd had the recipe for these babies. Healthy vegan choc rice bubble treats, eat your heart out.

What you need:

2.5 cups of chocolate rice bubble cereal (I use this brand because I am an ADULT) (you are welcome to use any brand you come across)
1 cup of rolled oats
1 tsp of vanilla powder
1 tsp of quality sea salt
3/4 cup of rice malt syrup

1/3 cup of almond butter

*if you can't source any choccy rice bubbles, simply use regular rice bubble cereal and add 1/2 a cup of raw cacao powder to the recipe

What you need to do:

In a large bowl, mix the rice cereal, oats, vanilla and sea salt. In a small pot, combine the rice malt syrup and almond butter. Heat on low, stirring constantly, until the mixture becomes runny. Pour the wet mix into the dry and combine. Transfer to a lined pan, and, using the back of a spoon, spread the mixture out and push down evenly and firmly. Pop mixture into the fridge and leave to cool. Simple! I topped my squares with a chocolate sauce which was made from equal parts cacao powder, rice malt syrup and water, plus a sprinkle of hemp seeds for good measure.


This quinoa sushi is one of my favourite little meals; such a super easy, delicious meal or snack, which looks pretty impressive but actually takes no effort at all. If you aren't a big quinoa fan, then simply sub it for the more traditional option of rice! I put this recipe together as a collaboration with GT Homewares, who were kind enough to send me a couple of their absolutely gorgeous ceramics.

Serves two (can be easily doubled):

What you need:

1 cup of uncooked quinoa
1 tblsp of rice vinegar
1 tblsp of maple syrup

1 cucumber, cut into sticks
1 avocado, sliced
1/2 a raw beetroot, grated
A couple of handfuls of sprouts
3-4 sheets of nori seaweed

Tamari, sesame seeds and pickled ginger for serving.

What you need to do:

Rinse the quinoa and cook it according to the packet instructions (this should take around 15-20 minutes). Once cooked, drain any excess water if necessary, and mix the vinegar and maple syrup through. Spread the quinoa out across two thirds of the nori sheets. Fill with cucumber sticks, avocado, raw beetroot and sprouts. Using a bamboo mat (optional, but makes it easier), roll the sushi up carefully. Sliced into rounds, and serve with pickled ginger, tamari soy sauce and a sprinkle of sesame seeds.

In case you didn't know, my best gal pal Tess lives up in Byron Bay, and you can find me running up there for a getaway at any chance I'm given. One of my favourite places in the world, and quite possibly one of the most beautiful places in the world, I have some high vibes going on with Byron (and who knows, maybe one day I'll find myself there for an extended period of time). The week that I stayed with Tess recently was spent with many an acai bowl, plenty of sunshine and fresh air, a sneaky new tattoo, many a potato, lots of time spent with beautiful friends, plenty of ocean, plus a quick trip up into the mountains for some rainforest and waterfall vibes. Here's a few of the photos I snapped along the way.

I released my eBook recipe compilation a couple of weeks ago now, but in the flurry of activity that is uni deadlines and work I completely forgot to post about it here. Over the summer, to keep myself busy and sane, I decided to put together all of my favourite recipes into a cookbook of sorts. Eat Plants Drink Mylk is the result; 30+ plant-filled recipes, both sweet and savoury, for the belly and soul. All the recipes are my favourites that are on regular rotation in my household, and all photography and design is my own. If vegan tasty things are your jam, check it out over here!