Coconut oil has become the new buzz word of 2016 but trust me when I say there is a good reason for this.
There is a plethora of different grains on the market these days which can sometimes become a little overwhelming.
Try our scrummy recipe for a homemade vegan ice cream sundae – topped with our Squillionaire.
I couldn’t venture into the world of German baking without paying special attention to the apple cake.
We’ve done quite a bit of experimentation with nut butters as they add such a groovy texture to toppings of cakes, in biscuits and on toast.
This gorgeous, bejewelled mix is as pretty as it is tasty. You can spoon over porridge, add to cake and biscuit mixes or serve with ice cream
This coulis is delicious used in an Eton Mess with creme fraiche, meringues and toasted hazelnuts.
