Slather these delicious cornmeal pancakes with maple syrup and you have yourself a winner that everyone will enjoy! Modeled and styled by Chloe from Naughty Mess Vintage.

Serves 2-3 people

Sweetness 1/3
Difficulty 1/3

1 1/2 cups cornmeal (not corn flour)
1 1/2 cups boiling water
1 teaspoon sea salt
1/2 cup vegan milk of choice
2 tablespoons organic cane sugar
1 tablespoon grapeseed oil plus more for frying
2 teaspoons natural vanilla extract

Add the cornmeal and sea salt to a large bowl and pour the boiling water on top. Stir and cover. Leave to sit for at least 5 -10 minutes until corn turns mushy and soft. Add the cane sugar, oil, and vanilla stir well. Add half of the vegan milk and stir again. Add more milk as desired. More liquid will create thinner pancakes, less will create thicker ones.

Turn your stove on medium heat, and add some grapeseed oil to coat your frying pan. You know it's hot enough if you can flick water on to it and the droplets bounce.

When ready, add spoonfuls of batter to the pan. Cook for around 5 minutes, or until the other side is golden brown. After you flip, gently use the back of your spatula to flatten it slightly. Cook for another 4-5 minutes.

Serve hot with maple syrup, jam or your favourite sweetener. Also tastes great with a savory sauce too!



These amazing cookie dough pieces taste just like the real thing, minus the uncooked flour, so you can keep running back to the freezer for more!

Makes approx. 8

Sweetness 1.5/3
Difficulty 1/3

1 cup raw unsalted cashews
1/4 cup unsweetened shredded coconut
3 tablespoons pure maple syrup
1 teaspoon natural vanilla extract
1/3 cup dark chocolate chips

Add the cashews and shredded coconut to your food processor and grind until a powder. Add the maple syrup and vanilla and mix again until blended.

Remove from food processor and set aside in a mixing bowl. Add the chocolate chips to the processor and pulse a few times so there is still chunky pieces. Remove from food processor and mix into the cookie dough.

Take 2" pieces of dough and roll into small balls. If dough is too sticky to work with, put in the freezer for several minutes first. When finished rolling, store in the freezer to set. Best served cold.



Fudge Brownie Cupcakes. The three best things all squeezed into one dessert!

Makes 8

Sweetness 3/3
Difficulty 2/3

1/2 cup + 2 tablespoons Bob's Red Mill Gluten Free Flour (do not add xanthan)
1/2 cup organic cane sugar
1/4 organic cacao powder
1 tablespoon arrowroot powder
1 1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/8 teaspoon baking soda
1/2 cup mashed banana
1/4 cup + 1 tablespoon grapeseed oil
1 tablespoon pure vanilla extract
1/2 cup organic dark chocolate chips

Preheat oven to 350. Use grapeseed oil to lightly grease 8 tins in a muffin tray.

Add all of the dry ingredients to a large bowl. Sift well with a fork. In another bowl, add the mashed banana, grapeseed oil, and vanilla. Mix well. Try to get rid of all the banana clumps.

Add the wet ingredients to the dry. Mix with your fork until there are no clumps and batter is smooth. Add chocolate chips and mix again.

Evenly distribute into the 8 muffin tins. Bake for 14-16 minutes. You know its ready when you can stick a fork in center of one and it comes out clean. Though, these taste equally delicious when left just a tad undercooked!