100g mixed seeds 1-2 tbsp maple syrup or agave syrup or vegan honey 1-2 tbsp of tahini Mix the above ingredients together and put into muffin trays. The mixture can be really sticky so I found the silicon bendy ones are best. I also put edible rose petals in mine as an experiment and it actually tastes really nice. Pop in the oven at 160 C for 10 minutes I use a cup of 85% dark choc as it says it vegan and I convince myself it’s healthy but sure you could use any vegan chocolate, melt in a bowl over a pot of water (or microwave). Once melted pop in a tbsp of nut butter if you’d like a more fudgey texture. I also at this point put in some chopped walnuts, dried blueberries and cranberries or just leave at chocolate. Then spoon over your seed cakes, leave to set and enjoy!

With the glorious sunshine beckoning, last night I decided I’d be having breakfast at my local park this morning so I whipped up a super quick and easy jar of overnight oats and made some ice coffee to go! I love how versatile overnight oats are.. here’s my to-go recipe! Fill a clean empty jar half way with oats, then fill the remaining with your choice of plant milk (I used oat milk) Then add your mix ins! I added chopped prunes, cinnamon and sweet freedom’s vegan honnee (from Asda and Amazon) Give it a stir, put the lid on and leave in the fridge overnight - next morning you’ll have deliciously creamy oats ready to enjoy…anywhere! To make the iced coffee I added a teaspoon of instant decaf coffee to a bottle with a little boiling water to dissolve. Give it a good shake then top with your choice of plant milk - I used soy milk. I also added some sugar free caramel syrup and a mix of cinnamon and Keto brown sugar - I can’t get enough of that combo! How do you enjoy your overnight oats and coffee?