I’m continuing my adaptation of classic deserts to overnight porridge. I have to say this one has a fantastic zesty lemon taste.

It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. We have a wide range of choices when it comes to plant-based ice cream. But like many ready-made products, you don’t really know what’s gone in. Below is a simple plant-based chocolate ice cream recipe I’ve tried. And love!

Celebrate Epiphany with this authentic Galette des Rois, a crispy, golden French King Cake filled with rich almond cream (frangipane). This pastry is a traditional January treat, including a hidden fève (charm), and whoever finds it gets crowned king or queen! Learn how to make this delicious homemade puff pastry dessert with our step-by-step guide.

I have a bad habit of having brioche rolls chocolate chips for breakfast. Which 1- isn’t plant-based and 2- wasn’t going to get well with my cutting off sugar challenge. I did some research and pancakes looked to be a good option. I did remove the sugar from the recipe and added some blueberries (10 grams) per pancake.

Make your plant-based raspberry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

This is a great recipe to add vegetables to your breakfast. It tastes the same as a carrot cake, only the texture is different. This is a great way to (plant) power your day.

Make your plant-based cherry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

A plant-based version of a French desert classic.

This apple and chocolate cake took me by surprise as it only contains apples as wet ingredients. It’s perfect with a coffee and post-race treat.

This plant-based recipe takes away the classic rhubarb/custard combo. It’s all about rhubarb, cardamom and pistachio together in a lovely frangipane tart.