Sweetened with fragrant orange blossom water and orange zest, lightly spiced with cardamom and studded with crunchy pieces of pistachio & almond, this classic cake is made with olive oil - so the longer it lasts, the moisture it gets.
However, in our house it never gets the chance, as every last crumb is eagerly munched.
Want the recipe?
Read MoreDo you love tahini, that deliciously more-ish spread made from sesame seeds?
We are great fans of the yummy nutty flavour (and high nutrition) of those tiny little sesame seeds, and wondered what would happen if we combined them with one of our other great favourites: oats.
And what happened, was the most delicious granola that we've made.... Want the recipe?
Read MoreThese little Spanakopitas are healthy, very quick to prepare and super delicious.
Trust us, you won't miss the dairy!
Melt in the mouth shortbread,
sandwiched together with tangy passionfruit icing?
That's dairy and egg free?
You bet - and this recipe's a keeper.
Read MoreUp your plant-based picnic game with these delicious, crowd-pleasing goodies.
Read MoreIf you need to make vegan muffins in a hurry,
and don't have ground flaxseed on hand,
this recipe uses vinegar and plant milk as a binder instead.
Read MoreEgg-free // dairy-free
A variation of vegan cupcakes, using vinegar as the raising agent & home-made raw sugar icing.
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