Bakes & Treats — vanilla

One of our favourite food bloggers at the moment is Ruth from @nutritiouslynaughty who whips up amazing recipes! Ruth is an award-winning blogger & freelance recipe creator of low FODMAP, gluten free & dairy free recipes. Ruth says: smoothie bowls make the best breakfast and are so versatile, there are endless flavour combinations! The refreshing spice of the ginger combined with the citrus flavours of the lemon and baobab perfectly balances out the bittersweet flavour of the green tea. If I had to share one smoothie bowl tip it would be to always use frozen bananas. They provide an amazing creamy texture...

Happy Afternoon Tea week! We've teamed up with the lovely @thehealthybeard to bring you these chamomile and blueberry muffins, this recipe makes 10. Ingredients 3 cups oat flour 1 ½ tsp baking powder ½ cup coconut sugar Pinch of salt ½ cup olive oil ¾ cup We Are Tea Chamomile tea (2 tea bags brewed for 1-2 hours) 200g fresh blueberries + 30 extra 2 medium size eggs Method Brew the tea for 1-2 hours. Begin by preheating the oven at 180C degrees/Gas mark 5 For this recipe I made my own oat flour, begin the process by blending 3...

Two of our favourite things, coconut AND chocolate. We've teamed up with the lovely @vegan.niinja to show how to make these vegan bounty bars, you're welcome.  Check out more of Vegan Niinja’s delicious and easy to make vegan recipes. This recipe for vegan and gluten free bounty bars is super easy and quick. This is a healthier alternative to regular chocolate bars you see in the supermarket! It is the perfect after dinner treat and goes down well with a cup of English breakfast tea. Fun fact: The original bounty bar was introduced to the UK in 1951 and there is a limited edition...

To celebrate Afternoon Tea Week we've teamed up with the lovely @messylittlevegan to bring you these vegan cupcakes made with our Ceylon with vanilla tea, enjoy! Gap Ingredients 3 ceylon with vanilla teabags 1¼ cup flour (all purpose or gluten free) ¾ cup coconut sugar 1 teaspoon baking soda ⅔ cup soy or almond milk ⅓ cup coconut oil 2 tbsp apple cider vinegar Frosting: boiling water 1 ceylon with tanilla teabag 1 can chilled coconut cream or full fat coconut milk (only use the solid part) 4 tbsp organic vegan butter (use non-hydrogenated brand like Biona) 3/4 cup organic powdered...