Tropical Açaí Bowl

This is a delicious way to start your day, get through the day, beat the days heat or end the day!

I first came across Açaí a year ago after trying it blended within a smoothie. My first impression? This is one expensive berry! But now you can say… Im addicted!


Ill probably do another post on all the amazing health benefits this beautiful berry can provide for you, but if you are unsure of what the new fad of the health industry is, then look no further. The Açaí berry, pronounced (a-sigh-ee),  is a powerful berry found in Brazil’s Amazon. It has grown to become one of the biggest superfoods out there. An amazing benefit and a great little fact for you to know, is that it has more than 5 times the antioxidant power of Blueberries. Cool hey?


I’m constantly experimenting with different mixtures to make with this power berry and this is one of my favourites!

Welcome to the tropics…


What you will need:

  • 1/2 cup frozen pineapple chunks
  • 2/3 cup frozen strawberries
  • 130-50grams of frozen banana
  • 1 packet of Acai
  • 1/2 cup coconut water**


  • Choice of granola or muesli
  • Extra Fruits e.g. mango chunks, kiwi fruit, blueberries…
  • Superfoods e.g. goji berries, chia seeds, activated nuts and seeds, agave syrup…

** Coconut Water: more may be needed depending on how frozen your fruits are or how thick you want it.

What to do:

Simply add all ingredients into a high speed blender/food processor and blend until it has the consistency of sorbet (or to your desirable texture). Transfer to a bowl and get creative with those toppings!

Then, enjoy!




An Adventure to India

‘Why should I travel India?’

My answer, Why not travel India?

Does the countless shares of the stories and its variety of perspectives for this country not give you the simple buzz of wonder what India could create for you to treasure?

The good and bad behaviour of the locals, the Delhi belly’s, the rough travels or that India has changed a life? Basically experiencing the ‘un-normal’ living of what we are used to. This is what enticed me. Really, it sounded so out of my comfort zone, so out of what I believed to be reality and in one word…crazy. I had to do it.


I was living in a very easy part of the world yet finding it very hard. Frankly, my hunger for something spicy was rumbling. And before I go any further let me start with this: I cannot explain how India is in words. I cannot paint wonderful images for you to understand what the real depth of India is like. I can’t. India is a country you must experience yourself to truly understand its culture and how YOU dance along with it or not. Some people love the country, others hate it… me? I hate that I love it and I love how I hate it.


Everyday is unexpected,truly. But this brings even more to share in your life. Although there are moments were its frustrating or difficult, whether that be the poverty or the difference in lifestyle, something magical comes with it. The vast crowds of people, the sounds of temples ringing with chants, the cows on the streets (or everywhere to be honest), the food and Indians always wanting to talk, take selfies or rip you off will never, EVER not make me smile. It reminds me how unique our 24 hour day is from another individual on this beautiful planet. And how blessed I am, where I am and with countless opportunities.

To have a job is a blessing in India, even if that means working in the heat, barefoot with old tools breaking rocks or roads with your bare hands. But you know what was different? There was never a complaint. By having the whole population of Australia in one city, jobs and poverty is a very big issue that, at first, may be quite hard hitting. Their lives to a foreigner like me seemed ridiculously rough, however, for them I guess it works.

I like to think about the streets when explaining this. The manic parades of scooters, rickshaws, cars and busses dodging each other as they move in whatever direction they please. They warn each other with constant honks (which lets be honest, 89% of the time is unnecessary) and the additional add on’s of the cows, people, sand, camels or spitting from another vehicle to the mix, is just crazy, but crazily working.


With so much going on, its hard to not come back to your accommodation for the night without a ‘story of the day’ or specific people who taught you something you still have not made a connection to realising just then. And India brings out a lot in yourself that maybe you haven’t discovered just yet. Personally, I think its the magic and spirituality in the air… once you get over the dust of course.

But I cant give you a post on India without talking of its food. And where to begin with it… From the freshly made dough chapatis and flavour packed curries, comes a dance your taste buds have never before danced. When I look back to the food in India, I cant stop drooling over the real authentic goods. The best meals we had were made right in front of our eyes or real Indian food stalls. Masala potato filled dosa’s, light Idli balls with its flavoursome chutneys, Rajasthani Poha Rice, Vegetable packed curries and dahls… I could go on forever.


One very memorable setting was to watch the process of Bati (a traditional unleavened bread ball filled with spices like fennel) made from bare hands and cooked underneath a mountain of cow poo on fire. Yes, you read that right. Then wiped off a little and served with hot fire cooked dahl. Honestly so delicious, yet don’t have more than 2…they are very very dense. Which I guess is also something too look out with. India’s food can be very rich and very heavy as it is a lot of potato, bread and rice which for bodies (like mine) thriving on lots of plant-based goodies can be a bit of a shake for the system but over time your body adapts to that.


And the fear of getting sick? Well, firstly, don’t fear it. My advice would be to lay off fresh food like ready made cut salads (fresh fruits like bananas are ok because they have the peel still on them) for the first 1 or 2 weeks and try and find places you can watch your food be made like street stalls. Also, follow the Indians! They know good food, so ask around or see where is popular. Over time, you may be offered by locals to drink chai or to have dinner with their families, bringing more connections, good food and memories into yours and their lives.

I feel like that’s enough right now for India. I say go… because its an adventure your inner self is waiting for.

And when you do go, you must keep a journal! That either being words, photos or videos. Just to remind you how life really is so beautifully cultural and different.


Thank you for reading!

Also, big shout out to my travel partner for making my time abroad so much more fulfilling!


Cocoa, date and Vanilla Superfood Rolls.


Now, you are probably wondering about that ‘Superfood’ element in the title. Well, not only are these rolls SUPER (and a food), they have hidden Baobab powder within.

Photography by Sussex photographer Emma Gutteridge


But what is Baobab? And what is so super about it?

Firstly, its pronounced Bey-Oh-Bab, because that’s a big question on its own. But more importantly, Baobab is the only naturally dried fruit which grows in Africa Savannah on the Adansonia tree (which some may call The Tree of Life), explaining how it dries naturally…Africa’s sun is hot, hot, hot! The powder itself tastes sweet yet a little sour (like sherbet) and is greatly used between my mum and I at home.

Photography by Sussex photographer Emma Gutteridge

So when Graze got in touch with me to send me some of their own naturally raw baobab, I was thrilled and on a mission to create something tasty with it. Usually, I would add the powder to my smoothies, to boost it up with the extra potassium, calcium, vitamin C, Vitamin A,magnesium, fibre, B6… yeah its super! This time however, I made dessert (or snack) time a whole lot more packed with the beneficial goods.

Photography by Sussex photographer Emma Gutteridge


So may I present…


What you will need:

  • 2 cups all purpose flour 
  • 2 1/2 tsp baking powder
  • 1 tsp baobab powder
  • 1/4-1/2 tsp vanilla powder (depending on how strong it is)
  • pinch of salt
  • 1 cup non-dairy milk mixed with 1/2 tsp of vinegar 
  • 2 tbsp melted coconut oil 
  • 2 tbsp maple, agave or golden syrup
  • 1/2 tbsp ground flax seeds


  • 5 large medjool dates, soaked
  • 1-2 tsp cocoa powder
  • 1/4 tsp baobab powder


  • Coconut or Brown sugar (optional extra crunch and sweetness)

What to do:

Begin by adding the flour, baking powder, flax, vanilla, baobab powder and salt to a bowl and mix through. Next, add the vinegar to the ‘milk’ and stir. Pour it into the dry mixture with the coconut oil and the syrup mix with your hands until a dough forms. The dough should not be super sticky so have flour near-by to get it to a bread dough. If it is too dry add more ‘milk’ to the mixture slowly.

Leave to rest while you pre-heat the oven to 200 degrees and make the filling.

For the filling, add the soaked dates with about 1/4 cup or less of the water used to soak them, cocoa and baobab powder to a blender and whiz until it forms a sweet chocolate paste. Do not make it to runny.

Then, roll out the dough onto a slightly flour covered surface into a large rectangle shape (it does not have to be an exact rectangle) and spread the paste on to the rolled out dough. From here, roll the dough over from the larger side. Once rolled, cut into even sized disks with a sharp knife and place the rolls in a lined or prepared non-stick muffin tin.  Bake for 15-20 minutes or until the dough has expanded and slightly firmed. Do not over bake!

Serve immediatly after with a cup of plant milk, a hot beverage, pouring cream or  ice cream!


Photography by Sussex photographer Emma Gutteridge

**Loving these beautiful shots?  The gorgeous Emma Gutteridge helped me capture true beauty in these rolls with her amazing photography skills. Check out her website, it is INCREDIBLE.







Vegan Eats: FARMACY – London

In the midst of Notting Hill London, lies a very beautiful restaurant called Farmacy. ‘Open for breakfast, lunch and dinner, Farmacy enables clean indulgence, inspired by dishes from around the globe and supports both a vegan and vegetarian diet, free from dairy, refined sugars, additives and chemicals.’ 

The story of this jackpot find started with 2 very hungry ladies (yes, I was one!) roaming around Portobello Market, trying to find some vegan and healthy food! After countless hot dog, meat burger and kebab stalls the only thing on offer were 2 to 3 small falafel balls in a salad wrap. Fair enough, I love falafels, I’m just a bit overly bored of them. I wanted something different in flavour, something vibrant and of which I cannot find any-where else! Was I being a bit snobby maybe?

London is becoming vegan heaven! So many new restaurants, cafe’s and events are all going veggie, its incredible! We have been to 6 different markets in London and they all have various vegan options, so it was a disappointment on Portobello Road’s behalf in that aspect. Lots of fruit though! We were on the edge of being hangry  and so I decided to ask a clerk at an organic health focused cosmetics shop if he could recommend anywhere with plant based options. Unfortunately, he was not much help. However, to our luck one lady over-heard and long story short she told us about Farmacy.

And whilst we walked 15 minutes out to Notting Hill, along the way we peaked into two different vegetarian cafe’s with lots of vegan options! Just saying…. 🙂

Now, Farmacy! The outside building is grand and very big so its hard to miss. Its glass doors lead you into a gorgeous open seating area full of greenery, plants and modern finishing. The large bar in the middle of the scene creates more vibrancy through out the restaurant and serves a wide variety of organic beverages and even a bio-dynamic or sulphur free option of alcoholic drinks too! The place was not so busy when we arrived but by the time we left it was heaving. Mum joked about being the oldest one there and although she doesn’t look it, she was probably right.  There were lots of families, lunch break catch-ups, fellow food bloggers,  couples and post gym goers. So very open to all kinds! From our arrival we were never short of thirst, as our water was constantly topped with fresh cucumber infused tap water… brilliant!


So it began when we were handed our menus and straight away one of their ‘Farmaceutical Teas’ caught my eye. The flavour of Beetroot and Cinnamon was that something new and interesting, I had to try it! And the added health bonus of it being a booster for the lymphatic system by being a blood cleanser made me feel like my money really was being invested into my health! Their whole menu reelects the teachings and message of food being the best medicine for us, which makes me so happy !

Next, we debated about choosing their main lunch of Farmacy Burger and a Macro Bowl or choosing a lighter yet filling brunch option of buckwheat berry pancakes and Rawnola with tiger-nut “milk”.


In the end, I believe we went for the best of both choices. Their Vegan Farmacy Burger which was made from millet, black bean & mushroom was served with garlic aioli, goji very ketchup, avocado, pickles, tomato & large fresh potato wedges served in a wholemeal vegan bun (where there was also a gluten free option too!). And their Macro Bowl which consisted of quinoa, avocado, seaweed, sprouts, sauerkraut, steamed seasonal greens & sweet potato mash with a separate miso ginger dressing.

My tea arrived first and we began examining it. The taste was certainly different. Very earthy, yet the spice of cinnamon turned it around. Mum loved it, yet I was a little unsure. Then, not long after, our food arrived. The macro bowl was beautifully presented in a ceramic bowl in different parts (a bit like a Buddha bowl) and the burger looked mighty good next to a criss-cross tower of large potato wedges. We did the old half-half with each other, picking around at all the different flavours.


I will start with the macro bowl! Everything tasted so fresh and the variety of textures within the bowl was lovely. The miso ginger dressing, however, was the BOMB (or the BEST, in a not so overly excited way!). We did both agree, that if we did not order the burger, and just brought the macro bowl on its own, it would not be super filling but a lighter meal. So defiently worth having if you are planning on having a larger dinner, going to the gym or don’t feel like something too heavy for lunch.

Now for the burger…


And lets begin with saying it was absolutely divine! I was so surprised by the creamy vegan aioli which was generously poured over a subtly flavoured burger. And what really made my taste buds dance was the accompany goji berry ketchup. So delicately rich in this one certain flavour, naturally sweet and vibrant in its colour! You must try it. The chips were perfectly cooked and not overly greasy. It was defiantly a winner. There was so much layered within it and each component really complimented each other.

Overall, both meals together filled us up perfectly and we felt very well nourished.

We wished we could have stayed for dessert but we wanted to catch an exhibition before it closed. And after looking at the dessert menu I was pretty gutted we didn’t stay, but it also gives me an excuse to go back! They had such goodies like a vegan “Nice Cream Brownie Sundae” which is one of their housmade brownies served with vanilla “ice cream”, seasonal fruits, raw cacao & maca caramel. How good does that sound? Or a “Lemon Cheesecake Bowl served with lemon sorbet, raspberry mousse & maple meringues. Plus, so much more.

Overall, it was a brilliant stay and a gorgeous meal. I would defiantly recommend going. For London and for the vast plant based goodness that are within their meals, the prices are very reasonable!

Follow me on Instagram: @floralfoodss and let me know if you go or would like more ‘vegan eats’!







Avocado Muffins with Matcha Tea Icing


Matcha Tea has many benefits for our beautiful bodies! The advantages to this super food would be that it is great for cleansing the body, increasing energy levels, aiding in possible weight loss, strengthening immunity, regulating metabolism and finally helping to relax and calm the mind. Originally the powder is had in tea form (i.e. as a hot drink) but that’s not always the case in my mind. Sometimes my sweet tooth gets the better of me and when in need… I bake!

On this occasion, YourTea sent me some of their certified organic green tea matcha to try out. Immediately I wanted to bake with it. Their matcha is sourced from the most superior certified organic green tea leaves from Japan; “which are steamed, dried, the leaves stripped from the stems, then ground into a fine powder. This powder, that’s matcha. Given that it contains the entire leaf, it’s not your standard green tea.”  And with nothing else added to it, I was super excited to add its unusual taste to one of my new favourite muffin recipes.  And if you are interested I will be making another matcha recipe soon using YourTea’s product. I think I am in love.

On first thought, I was going to substitute the cocoa powder inside the muffin mixture for the matcha powder, yet being a chocolate addict, I was not willing to do so. Then I thought I would just add it in to the chocolatey mixture, but I really wanted the beautiful and completely natural green colour from the tea to shine through some how. That’s when it clicked. An Icing as green as a tree to also represent the other super natural green delight hidden in the muffins…avocado.

And now I will pass this super tasty, super unique muffin recipe over to you…

What you will need:

  • 1 ripe medium to large avocado
  • 1 cup of plain flour
  • 1/2 cup oat flour (or another 1/2 cup of plain flour**)
  • 1 tsp baking powder
  • 1/2 cup agave nectar (sub: maple, date or golden syrup)
  • pinch of Himalayan salt
  • 1/3 cup of cocoa powder
  • 1/2 cup of plant based milk (soy, almond, rice…)
  • 1/4 cup of sweet applesauce
  • 3 tbsp melted coconut oil
  • Dark chocolate chips are optional!


  • 1 sachet of Matcha Tea equivalent to:
  • 200g icing sugar
  • 2-3 tbsp boiling water

What to do:

Pre-heat the oven to 200 degrees.

In a food processor, add the flesh of the ripe avocado with the plant-based milk and blend. Next add in the applesauce, coconut oil and agave nectar, blend again.

In a mixing bowl, add in all the dry ingredients  and mix . (I.e the flours, baking powder, cocoa powder and salt.) Afterwards, add in the blended wet ingredients into the dry and stir until well incorporated. Stir in the chocolate chips (op). Then, equally divide the mixture into your lined muffin moulds.

Place them into your pre-heated oven and bake for 15-20 minutes or until a toothpick comes out clean. Over-baking these may cause them to be dry, so watch out!

Once the muffins are cooled, start on your matcha icing!

In a bowl, sift in the icing sugar and matcha powder. Gradually add in the boiling water whilst stirring. The water to Icing sugar ratio is often tricky, but you are looking out for  a thick but pour-able texture between the ingredients. Once done, pour over the muffins and decorate. Serve and indulge.

** The oat flour helps make the muffins that little bit more moist. But you may substitute for another 1/2 cup of plain flour.


Have you got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **



✧ Creamy Summer Smoothie ✧


Summer calls for smoothies. They are light, tasty and perfect fun when creating all the different flavours and combinations.

My current favourites would have to be date+banana+peanut butter, Mango + passion fruit and banana + Strawberries + pear. But its always changing… However, this peachy raspberry and mango smoothie is a definite winner that I cannot stop making. The mango and the peach create a sweet summer taste when the raspberries kick in to give the sweetness of the smoothie a little bit of a tang. Adding the banana, creates a more creamy consistency before the hidden dash of cinnamon bring all the flavours out.

What you will need:

  • 1 cup frozen mango
  • 1 large ripe banana
  • 1 large frozen peach
  • dash of cinnamon
  • 1 handful of frozen raspberries 
  • 1 ½ to 2 cups of coconut water

What to do:

Add in all the ingredients to a high speed blender, pulse twice and then blitz. If the smoothie is a bit too thick add in more coconut water. Give it a small taste and add anything else that you may desire. Then, drink up this summer goodness.


FF x

Follow me on Instagram: @floralfoodss


Veg-Voyage Part 7

Previous: Veg-Voyage part 6

We stayed with our good friend Paul again at his villa in the Gold Coast. This time we debated going and doing something out of the norm, like jet-skiing or boat paragliding, but because of the grey and some-what chilly weather,  we settled on go-carting with the additional rock-climbing facility in an indoors centre. This time round, an old childhood friend joined us for the adventures.

Have you ever met a friend 6 or so years after you had last seen them? Not only that but, you had last saw them when they were 8,9 or 10 years of age? If you haven’t, its incredibly weird. Although, you have massively changed yourself, you never see it that way because everyday you take a glimpse of your growth and in the end it doesn’t evolve inside your head. But meeting some-one you would only recognise as a young child makes you question your own transformation over the past few years. What must they be thinking of your growth as you ponder about theirs? You recognise them…but you don’t. Their familiar behaviours are there, yet they are not always so noticeable because maturity and mind sets change. Like I said, it is incredibly weird yet incredibly fascinating and in the end you forget about it because initially your soul’s re-connect and there are new subjects to talk about. So that was nice.

Let me tell you, rock climbing is tiresome. Not to mention, the failure of my first go-carting games. But all-in-all, it was a load of fun. It all works up a good appetite and so we sat around the table devouring some BBQ goods. It had been a while since having a really juicy and sweet corn on the cob with lime juice and salt’n’pepper seasoning. Tasty.


In the afternoon we took a few boat rides to the shops and scooted around the block, before the sun set and we lit a fire next to the banks of the river. We all tried and tested a dairy-free coconut cookies and cream ice cream made by So Delicious and ended up covering it in a wide variety of sprinkles.


The following morning I caught the sunrise from the bedroom I stayed in. I sat on the bed watching as it awoke from its sleep, pondering its pure beauty that I never get to witness when I’m to tired to rise myself. Collecting its sheer colours and patterns it created through the layering clouds and thinking of its power to the Earth. So I followed it for the day. Ate breakfast outside in its light and followed it in the sky when we took off to our new destination.


Before coming down to Australia, I told myself that I wouldn’t be 100% satisfied if I did not visit Byron Bay or Brunswick Heads on my trip. I had seen many food bloggers and travel photos of the sunny seaside plus delicious looking vegan food in Byron Bay that the urge to go was increased. I also didn’t remember to much about the place even though I was told I went on many occasions. And for Brunswick Heads it was the complete opposite. It was a true gem to my younger days. The countless camping trips, swimming breaks and fish’n’chip stops we had their made the place my second home. I loved it their, so I just had to go back.

We drove to Byron stopping by the beach side and taking a stroll to the other end of the shore’s line and back. We didn’t really get into the inner hustle and bustle of the place until the next day but I was pretty content with the air of the sea for the day. And any-way, the sun was setting and we needed to plan a place to stay for the night in Brunswick only a short distance from where we were.

We were also hungry for food and had the choice between Indian or Italian. After lots of ‘I don’t minds’ and ‘its up to you’ we settled for Indian, and I’m still so happy we made Indian our choice. The food was authentically cooked, wholesome and comforting. The different flavours in each of our choices of veggie dal’s and curries were superb that even a chilli lover and his spicy lover of a daughter didn’t realise its mild taste because it was so DARN good! Not to mention the rice was perfection and the giant samosa was fantastic. We ate away…

My dad has this really cool pop-up tent (I have no idea what you call it) placed on the roof at the back of his truck. This means its easy to pick a place to stay by parking somewhere safe and setting it up in minutes. However on this night it wasn’t the case of actually setting up to go to bed, it was finding a place to park. All the new laws, fines and permits to camp made our night an enormous hassle. Also the nagging of total strangers telling us frightening stories of murder’s and police encounters  in places we just wanted to sleep for the night, wasn’t helping. It probably wasn’t great either to have two teenage girls in the back winding each other up with, most likely, fantasized killings. But in the end we settled and giggled about the experience until it was time to sleep.


To be continued…

*Note: I am not a professional writer. These blogs are being written from a jumbled mind of mine and so I’m sorry if there are any mistakes within the paragraphs.

MY INSTAGRAM: @floralfoodss





❅ Black Bean and Lentil Veggie Burger in a Portobello bun ❅


Home-made veggie burgers have been a staple dish  since I can remember. My mum is the queen of burgers, so much so, it only takes her minutes to whip a few up. When asking her how she does it, she replies with: ‘I have this basic list of ingredients in my head. The soft, the binder, the pulse, the flavour…etc. Then, with whatever we have in the cupboards that fit those categories, I throw it all into a bowl, mash it up with my hands and ta-da.”


So, really I leave the creativity of burger making to her, yet this time we worked together, to create another different combination.


Now, you are probably looking at those mushrooms and going ‘ewwww…’! So, I’am going to give you my honest opinion on them. Coming from somebody who loves bread with passion, these don’t have the same sort of effect as a soft baked bun would usually have. Yet saying that, this new addition has a completely different and unique sensation. Once baked they become incredibly soft in texture which fits perfectly with the burger and added parts of the stack.  And if you are gluten intolerant, this is a perfect alternative! However, I would suggest using a knife and fork for this one.

What you will need:

  • 1/2 cup lentils ( red or puy), dry
  • 1 cup of black beans
  • 1 1/2 tbsp tomato paste
  • 1/4 cup chopped parsley and/or coriander
  • 1 clove of garlic, minced
  • 1/2 cup gluten free oats **
  • 1 tbsp tamari (soy sauce)
  • 1 tbsp tahini (or a nut butter)
  • 3 tbsp gluten-free flour, chickpea flour or normal flour
  • 1 heaped tsp cumin and coriander spice
  • 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • Giant Portobello Mushrooms (as many to serve)

** If you are using jumbo rolled oats, grind/pulverise them down a bit so that the mixture is not chewy.

What to do:

Cook the lentils according to the packaging description before you begin.

Preheat your oven to 200°c.

In a large mixing bowl, add the cooked and cooled lentils, beans, tomato paste and fresh herbs. Using your hands, mash the mixture through. (You could use a fork but using your hands is better). Then, add in the tahini, oats and spices. Mix through, before adding in the flour. After combining it all, the mixture should be soft and slightly sticky but not to much! If it is too sticky to handle, add more flour! If it is too dry add more lentils or tahini.

On a baking tray place your portobello mushrooms flat side down and bake in the oven for 5-10 minutes.

Heat a medium sized pan and if it is not a non-stick, add a little oil to coat. Divide your mixture into even sized amounts and roll it in between your palms to form a ball. Flatten it down slightly to create a burger shape. Pan fry each side of the burger on a medium to low heat until it is golden and cooked.

Serve with your favourite burger fillings, dips, sauces, sides and wedged in between your portobello mushrooms.


FF x




❁Banana Bread Spiced Buckwheat Waffles ❁


I do love my weekends, mainly because I have time to make some creative and delicious breakfasts which in the end I sometimes regret because they take way to long! Not like these waffles…


As this batter is all blended up in a high speed blender, it feels effortless and is done in the matter of seconds. The ingredients are also inexpensive and super healthy!

I made this recipe with no added fats from an oil, butter or nut butter to make it a really good breakfast that you could have everyday and not just as a ‘treat’.

Now, you are probably thinking: ‘this is all great but I don’t have a waffle maker…’! Well, I don’t either. But, if you are so into waffles, I fully recommend purchasing a non-stick mould of Ebay or Amazon. Mine cost me up to £2.00 including delivery! However, I would say that this recipe does taste much better prepared in a real iron waffle maker, as you get a slight crispy edge which just tops of the whole flavour of the waffle.

Enough waffling… lets get to the recipe!

What you will need:

  • 1 1/2 cup gluten free rolled oats (or regular flour)
  • 1/2 cup of buckwheat flour
  • 1 cup water
  • 1/2 cup plant based milk
  • 1 medium-large fully ripe banana
  • 1 tsp vanilla
  • 1 tsp of cinnamon
  • 1-2 tsp of natural sweetener **
  • 1 tsp baking powder
  • 1/4 tsp nutmeg

** this could be agave nectar, maple syrup, coconut sugar, date syrup, etc.

What to do:

Pulse the oats in your blender until you have a fine flour consistency. Doing this in a food processor, coffee grinder or purchasing oat flour will work just as good.

Next, add in the buckwheat flour, liquids and banana. Blend. Then add in the rest of the ingredients and blend once again. The batter should look like a batter of a pancake (not to thick and not to thin but in the middle). If it is to thin, add more flour. If it is to thick, add more liquid.

Pour batter into a pre-heated non-stick waffle iron and cook according to the iron’s cooking instructions.

If you are using a mould make the batter just that little bit thicker in consistency as it will take less time to cook (just not to thick!). Bake in a pre-heated oven for around 10 minutes or until they are cooked all the way through. (The time varies depending on the size of your mould.)

Top with a mixture of fruits, syrups, nuts, seeds, nut butters, coconut, etc.


FF x

Follow me on Instagram: FloralFoodss and tag me in your re-creations! I would love to see them :))