Project hallway is on! It’s been a bugbear of mine ever since we moved into the house over three years ago. The anaglypta paper, chipped banister and awful carpet had to go – and although we replaced the flooring with beautiful tiles just before we moved in, our hallway still needed a lot of TLC. Money and time being my usual barriers, I wanted to keep the entrance simple, light and welcoming. I’ve been looking for inspiration along the way, and wanted to share some of it here. I find grouping images together helps to keep me on track when I’m trying to put something together. I’m loving the pale pink walls, monochrome lampshades, natural wood and the pop of folliage! I’ll let you know when it’s all done!

 

My birthday is coming up at the end of the month! I always get asked what I’d like, and the answer is always the same – clothes please. Especially with the cold weather creeping in, I just want to be warm and cosy.  All the knits, long coats and scarves please. And some new vegetarian cookbooks to dive into.

 

 

1) H&M’s premium range / 2) Monki dungarees / 3) Zara jacket / 4) Fine Little Day Blanket / 5) Acne Studios scarf / 6) APC bag / 7) Mac lippie / 8) H&M cashmere hat / 9) My New Root’s newest book & 10) Nutrition Stripped cookbook.

Really, really loving everything Cos has to offer at the moment. Black, white, cream, grey and camel are just the perfect go-to colours for a simple winter wardrobe. Not to mention their forrest green, maroon and navy additions. I had to compile my favourites.

 

 

All to be found at Cos.

I have to dedicate this post to my good friend, Louis – who I made this cheeseless cake for as he was due to stay with us for a few days, but by the time he arrived, I had consumed the whole thing. Louis, I promise to make this again for you next time you visit! I did self proclaim that I hoped to break the internet with this vegan cheesecake recipe, as it really is so amazing. Definitely ticked all my cheesecake boxes, and my favourite of this cheese(less) cake series so far.

 

 

So, this one is a tahini salted caramel and chocolate cheeseless cake. It’s accidentally vegan too, as it contains no other dairy or animal products. It has a crunchy baked base, a fridge-set tahini caramel centre and a salted chocolate top.

 

The Base

75g rolled oats

80g whole almonds

a good pinch of sea salt

2 tbsp coconut sugar

4 tbsp coconut oil, melted

 

 

The Filling

2 tbsp light tahini

250ml carton coconut cream

4 tbsp cashew nut butter

100ml maple syrup

200g block creamed coconut

1 tsp fine sea salt

 

 

The Topping

4 tbsp coconut oil, melted

4 tbsp cacao powder

4 tbsp maple syrup

sea salt flakes

 

 

Preheat the oven to 180°C. Blitz the dry crust ingredients in a food processor, until crumby. Add the melted coconut oil and pulse until it starts to stick slightly. Press this base mix into a spring form / loose bottomed cake tin and bake for 20 minutes until golden.

 

For the filling, whizz the tahini, coconut cream, salt and cashew nut butter in a blender or food processor, until completely smooth. In a bowl set over just boiling water, gently melt together the creamed coconut with the maple syrup. Leave to cool slightly, then add to the blender with the tahini mixture and re-blend. Pour this mixture over the base and place back in the fridge to set. I left mine overnight

 

Blend all the ingredients for the topping (bar the salt) and pour over the chilled cheesecake, still in it’s tin. Sprinkle with sea salt flakes, and pop back into the fridge to set.

 

You can bring it out of the fridge for 10 minutes or so, just to make it a little easier to get out of the tin.

 

Enjoy!

I can’t say that I am! Or even school-ready in general. But that’s another blog post entirely! Tomorrow is Omi’s first day at school and in a bid to distract myself from the emotional implications, I am choosing to focus on the more pleasing aesthetics of wishfully becoming the ideal school-run Mum.

 

 

best rains mac + waterproof bag / bike of dreams / on the way to school breakfast top-ups / my fave MAC primer + studio fix super fast mum make-up / fancy bobo kids umbrellas / hunter mum wellies / quickest morning coffee.

I’m actually quite enjoying my quest to find the perfect homemade cheese(less) cake! I really don’t have much dairy in my diet now, and I try to avoid refined sugars as I get such horrible sugar slumps – and so, trying to find a good dessert to fit all my diet criteria can feel like a bit of a chore. And I love desserts. Chores, not so much. But I think I’m on to a winner with this recipe. It is a fridge set, raw, vegan cheese(less) cake – unlike many other vegan recipes that require setting in the freezer (and subsequently a frozen pudding or slop at room temperature), which is both smooth and creamy (not grainy like some cashew based ones) and basically just really, really good. This one is flavoured with tropical mango, coconut and lime – and I’m thinking that more cheeseless cake blogs using the basis of this recipe will be sure to follow.

 

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The Base

200g pitted dates

50g whole almonds

50g desiccated coconut

 

The Filling

1 ripe mango (peeled & flesh chopped)

250ml carton coconut cream

1 lime (juice)

4 tbsp cashew nut butter

100ml maple syrup

200g block creamed coconut

 

The Topping

1 lime (juice)

4 tbsp desiccated coconut

 

Place the dates, almonds and coconut in a food processor and pulse until crumby and will hold together when pressed between your fingers. If it seems a little dry, either add a couple more dates or a little coconut oil and blend again. Press this mixture into the bottom of a loaf tin (I use a loaf liner too as its so easy to remove when set). Pop in the fridge. For the filling, blend the mango flesh, coconut cream, lime juice and cashew nut butter in a blender or food processor, until completely smooth. In a bowl set over just boiling water, gently melt together the creamed coconut with the maple syrup. Leave to cool slightly, then add to the blender with the mango mixture and re-blend. Pour this mixture over the base and place back in the fridge to set. I left mine overnight. For the topping, mix together the lime zest and coconut and sprinkle over the cheesecake. Slice, serve, eat! It does freeze well too, so you and slice it up and store it away.

Actually, these posts should be renamed weekend cheeseLESS cake. We recently decided to go whole hog on the dairy free thing, as Orion has been continually ill with upper respiratory infections and colds. There’s mixed discussions over whether cutting out dairy products can actually help (our GP didn’t seem to think so!) but it wasn’t too hard to give it a miss for the time being. But – how to recreate a delicious creamy baked cheesecake for my weekend cheesecake cravings? The cheesecake in my last post was divine, but…it didn’t quite hit the spot. I needed to incorporate chocolate. And it had to be baked. So I came up with this one.

 

 

A crumby, nutty, crisp baked base. A creamy, smooth, gutsy filling. A sweet and decadent top layer. All covered in a crunchy, nutty, salty-sweet brittle.

 

 

And it’s dairy free, gluten free and refined sugar free. Can we call it guilt free then? OK.

 

 

The Base

(from minimal baker’s almond crust recipe)

75g rolled oats

80g whole almonds

a good pinch of sea salt

2 tbsp coconut sugar

4 tbsp coconut oil, melted

 

The Filling

300g silken tofu

3 large eggs

3 large egg yolks

125ml maple syrup

the cream taken from a can of separated coconut milk

250g natural smooth peanut butter

 

The Chocolate Ganache Top Layer

250ml oat cream or coconut cream

100g dark chocolate (minimum 70% cocoa solids)

2 tbsp coconut sugar

 

The Peanut Brittle Topping

(adapted from my new roots sunflower seeded brittle)

100g peanuts (i used whole red skinned ones)

50g desiccated coconut

50g sunflower seeds

25g sesame seeds

1 tsp sea salt

1 tsp ground cinnamon

2 tbsp coconut oil

125ml brown rice syrup (or maple syrup)

 

Preheat the oven to 180°C. Blitz the dry crust ingredients in a food processor, until crumby. Add the melted coconut oil and pulse until it starts to stick slightly. Press this base mix into a spring form / loose bottomed cake tin and bake for 20 minutes until golden.

 

Blitz all the ingredients for the filling in a blender or food processor – and pour over the baked base. Pop it back in the oven and bake for around 50 minutes – 1 hour, until set. Remove from the oven and leave to cool. Keep the oven on for the brittle!

 

Put the oat cream, chocolate and coconut sugar in a small saucepan and gently heat until the chocolate melts and it can be whisked together to form a ganache. Pour this over the cheesecake, whilst still in the tin and leave to cool completely.

 

Place all the dry ingredients for the brittle in a bowl. Melt the coconut oil and syrup together in a pan until it can be stirred to combine. Pour this over the brittle ingredients and stir well to coat. Pour the mixture on to a lined baked tray, and bake in the oven for 15-20 minutes, until golden. Leave it to cool completely on the tray. When it is cool, crack it into pieces and use to top the cheesecake, whilst it’s still in the cake tin.

 

When you’re ready to eat, gently slide a sharp knife around the outside of the cheesecake in the tin, and push it out using a can or jar underneath.

 

 

A cheese-less cake, not for the faint hearted! Enjoy.

Lately I’ve become so in awe of all the gorgeous hand crafted ceramics that I keep seeing online. It’s such a beautiful skill to have mastered, to create pieces that are not only objet d’art, but functional items too. I’m looking for local pottery and ceramics classes as I’m keen to get some hands on creative time. But for now, check out these clever ceramicists.

 

 

Annemieke Boots Ceramics / Elin Lannsjö / Ivy Weinglass / Daisy Cooper / Kaye Blegvad.