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Just in case you needed to see a brownie in a choc

Just in case you needed to see a brownie in a chocolate toupee today (recipe for my favourite gluten free brownies is linked)

One last pumpkin soup shot, because: A) this ceram

One last pumpkin soup shot, because: A) this ceramic bowl has been the first casualty of the book shoot and tears were shed, B) I have been surviving almost exclusively on shoot cake and caffeine, C) all of the above. Side note: on the off chance anyone knows who the ceramicist is I will love you forever (soup recipe is linked)

✨When you get down to editing and realise that y

✨When you get down to editing and realise that your jumper sleeve has imprinted in the buttercream✨ This is a vegan, gluten free and gum free chocolate cake that will be in my upcoming cookbook. While we’re waiting though, I’ve linked my favourite (not vegan) chocolate cake recipe (gluten free, gum free, one flour and no blends) in my bio.

I am thrilled to finally tell you that I’m worki

I am thrilled to finally tell you that I’m working on a new cookbook with my friends at @penguinbooksaus. I can’t say too much yet, but I can say there will be gluten free croissants - both the regular and the sourdough (+ gum free and vegan option) kind. I can also say that I’m incredibly grateful to be given the opportunity to channel almost a decade of seemingly constant digestive health woes into something positive. Your support over the years has allowed me to be in this position and for that I can really never thank you enough. I’m looking forward to bringing you along on stories as I shoot the recipes and bring it all to life!

Because it seems like an unnaturally long time sin

Because it seems like an unnaturally long time since I’ve posted something that probably didn’t need sea salt flakes on it: there’s a nut and seed filled version of the peanut butter cookies up tonight. They’re vegan, gluten and grain free, FODMAP friendly, sweetened with maple syrup or rice malt and ready in 15 minutes. Recipe is linked!

Hello! It has been ✨a hot minute✨ I’ve been

Hello! It has been ✨a hot minute✨ I’ve been busy working away on something that I’ll chat about soon. I’ve also thoroughly enjoyed a mental health break from the never-ending hamster wheel of content that can sometimes (/often) make me feel like I don’t do enough, produce enough or share enough. Anyway! I’m back, I’m refreshed and I have published a new recipe: this three ingredient mini lactose free cheesecake. It’s Burnt Basque inspired, it’s delicious, and it’s the perfect mini size if you too have decided that the ‘protein content’ of cream cheese gives you license to eat it for breakfast. Recipe link in bio.

One of the 3 times in my adult life that I wished

One of the 3 times in my adult life that I wished I’d taken the time to iron something. This is the gluten free lemon drizzle cake from my website - it uses only one flour (not a blend) no xanthan gum, and is being posted in lieu of what I attempted to shoot today which did not look half this nice, irrespective of ironing. Recipe is linked!

The leaning tower of me consistently adding a punn

The leaning tower of me consistently adding a punnet more blueberries than my own recipe calls for. On the topic of these vegan, gluten free blueberry muffins, I’ve learned that you can: use regular dairy yoghurt and butter if you don’t need them to be vegan, use panela/rapadura sugar if that’s your thing, chop and change (use vegan butter but regular yoghurt and vice versa) or use oil instead of butter. Recipe is linked!