16 March 2023

Vegan & Gluten-free Pumpkin Scones 🎃

One of my proudest achievements this year has been growing my own vegetables especially this pumpkin so I wanted to put it to good use and make something special so decided to try baking some pumpkin scones as pumpkin scones are one of my favourite seasonal snacks from Starbucks.

It has been a while since I made scones and because I wanted to make it suitable for all diets to enjoy it took me a few attempts to get this recipe right but the end result is vegan, gluten-free, oil-free, and in my opinion even better and more delicious and healthy than the ones I used to get at Starbucks.

For this recipe I steamed and mashed the pumpkin to make my own pumpkin puree but you can use pumpkin puree from a can to save time, also be sure to put your can of coconut milk in the fridge overnight as it will make the dough easier to work with and create a better crumb.


  • 1 cup gluten-free flour mix
  • 1 tbsp coconut flour
  • 1 tbsp ground flax seeds
  • 1 tsp baking powder

  • 1 cup pumpkin puree
  • 1/3 cup sugar
  • 1/3 cup chilled coconut milk
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp apple cider vinegar

Step 1 - Mix the dry ingredients
In a large bowl measure out and mix all the dry ingredients together until combined.

Step 2 - Mix the wet ingredients
In a separate bowl measure out and mix all the wet ingredients together until well combined.

Step 3 - Mix all together
Gradually add in the wet ingredients into the dry until a soft sticky dough has formed.

Step 4 - Chill
Put the dough in the fridge to rest for an hour.

Step 5 - Heat the oven
While the dough is resting preheat an oven to 200°C and line and grease a baking tray with parchment paper.

Step 6 - Shape the dough
On a clean flat surface sprinkle some flour and then press the dough out in a circle until it's an even 2 - 3cm thick, cut the dough into half, quarters and then eight pieces then place each piece on the lined baking tray.

Step 7 - Bake
Place the scones in the oven to bake for 15 - 20 minutes until golden brown and the tips begin to crisp.

Step 8 - Cool
Once cooked remove the scones from the oven and allow to cool before eating

Step 9 - Eat & Enjoy!
You can eat these scones alone or served with a delicious hot cup of coffee or tea.

Be sure to tag me on Instagram if you make it
Love & Hugs

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05 January 2023

Vegan Eggless Egg Sandwich 🥪

The colder mornings here in the mountains of Northern Thailand have got me craving some hearty warm breakfasts. Lately I've been seeing a lot of delicious looking egg sandwiches on my Instagram feed so I decided to try and create my own breakfast eggless egg sandwich using some homemade tofu from my local market.

The main ingredient of this sandwich is the tofu scramble which is really easy and simple to make and fully customisable to you tastes so feel free to add in your own herbs and spices and extra veggies. I added some vegan mayonnaise and avocado to my sandwich which gave the scramble an extra creaminess but feel free to use your own sauces like ketchup, BBQ or Sriracha sauce for an extra kick.

You can use whatever bread you want for this recipe, I just toasted some regular sandwich bread I had left but this works great with sourdough, in a baguette, bagel or even a croissant, it makes a really great breakfast, hearty but not heavy, perfect to give you an energy and a mood boost on cold day.

  • 100g firm tofu
  • 1 tbsp nutritional yeast
  • 1 tbsp soy milk
  • 1/2 tsp smoked paprika
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • 3 small cloves of garlic
  • 2 medium sized tomatoes
  • A handful of button mushrooms
  • Cilantro to garnish

Step 1 - Prepare the tofu
Crumble the tofu into a bowl and mix in the nutritional yeast, soy milk, smoked paprika and salt and pepper.

Step 2  - Prepare the vegetables
Dice the garlic and tomatoes and slice the mushrooms into small pieces, chop the cilantro and leave to one side for garnish

Step 3 - Cook
Heat the olive oil in a frying pan on a medium high heat and add the garlic, once that garlic is slightly crispy add in the tomatoes, mushroom and tofu crumble mix, you don't need to cook it for too long, just until the vegetables are softened and the tofu is warmed through. Once cooked sprinkle on the cilantro and it's ready to go.

Step 4 - Sandwich time!!
There should be enough of the tofu scramble for 2 - 3 sandwiches depending on how big you want to make them OR you can just serve the tofu scramble on its own as is.

Happy New Year
Be sure to tag me on Instagram if you make it
Love & Hugs

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