February 2015

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These DIY lego magnets are a quick and easy fun homeware to make. If gold’s not your thing switch the colour or leave in the original colour for some bold, bright magents.
What you need:

Small magnets (I bought 25 from eBay for £1.25)
Super glue
Spray paint (optional)

1. You will need some lego, some small magnets (I bought 25 from eBay for £2), super glue and some spray paint (optional)

2. Attach the magnet. Turn the lego pieces over and glue a small blob of super glue onto the magnet. Then hold the magnet onto the back of the lego piece for a few seconds to secure. Top tip – test the magnet with another magnet first to ensure the correct side is facing out. Oh hello David Beckham..fancy seeing you here!

3. Spray paint your lego. This step is optional. I decided to spray paint some of my pieces gold (why not!) To do this be sure to shake the can for 1 minute first and then move the lego onto a protective surface. Spray the lego in little bursts to avoid the paint going on too thick.

4. Leave to dry for 30/40 mins.

5. Your magnets are finished! Stick them on your fridge, notice boards and more!

Recipe: Gluten Free Banana Muffins


You will need:

2 very ripe bananas

180g gluten free self raising flour

150g dairy free margarine such as Pure

100g caster sugar

Egg re-placer that makes up 2 eggs (we use organ)

1tsp gluten free baking powder

1/2 tsp xanthem gum

margarine for greasing and baking paper.

Method: Pre heat oven at 1750C. Cream together your sugar and margarine in a nice big mixing bowl and then mash in your bananas! Next in a separate little bowl or cup make up your egg re-placer following the instructions on the box and set aside. add the baking power and xanthem gum to the bowl and stir well. Now begin to add in your egg re-placer and flour a little at a time mixing in well by hand or using an electric balloon whisk.

Let the mixture sit whilst you grease and line your tin. We cut small squares of grease proof paper and pressed them into the bottom of the tin then grease over them. Spoon in 2 desert spoons of mixture to your muffin tin and place in the oven preferably on the middle shelf. Bake for 10-15 minutes or until you can prod with a knife and the blade comes out clean. Enjoy!




Enjoy our latest vegan and gluten free treat responsibly… Recipe – Chocolate Fudge Pear Cake.


You will need:

100 dark vegan chocolate

200g gluten free self raising flour

75g pure margarine spread

100g caster sugar

1 ripe pear

1/4 tsp xanthem gum

1/4 tsp baking powder

1/4 tsp bicarbonate of soda

50ml soya cream

egg replacement powder – 2 eggs worth

Pre heat the oven at 180 oC. Cream sugar and butter together in a mixing bowl. In a separate bowl mix egg powder with water and set aside. Melt chocolate over a bowl of hot water and then stand to cool. Now mix egg replacement, gum, baking powder and bicarb into the sugar mixture. Next stir in the cream and chocolate whilst adding the flour and mixing thoroughly at intervals! The batter should be smooth and creamy. Grease and flour a round baking tin and slice your pear into 8 strips place arrange these evenly in the bottom of your tin. Lastly pour mixture over pear slices evenly and pop in the oven for 30 minutes or until you can pop a knife in without any traces of batter sticking to the blade. Once out of the oven leave to cool for a short while then turn out onto a plate to reveal your lovely pear slices! Serve with the remainder of your soya cream… delicious!



Today’s Recipe: Very Squishy Vegan Lemon Cake. This super juicy vegan lemon cake is part bake part pudding (warning its very gooey and delicious you’ll need a fork to tackle it) and perfect as a late afternoon tea date treat.

You will need:

100g golden caster sugar
100g diary free margarine spread
220g self raising flour
2 tsp egg replacement powder such as Orgran
the rind of 2 lemons
100ml almond milk
the juice of 3 lemons
2 tblsp caster sugar for syrup

Pre heat your oven at 175oC. Whisk together butter and sugar and then add lemon rind. Sift flour and egg re placement powder in slowly mixing as you go. As the mixture thickens up pour in a little almond milk to make stirring easier. You don’t have to use all the milk but just enough to get your batter to a thick pouring consistency. Grease and line a medium sized loaf tin and pour all of mixture in. Bake for 30 mins until cracked and dark brown on top. Once out of the oven pour over your syrup which is simply made by mixing 2 tblsp of sugar with the juice of 2 lemons (minus pips!) If you add the syrup whilst the cake is still hot the sugary goodness seeps through making a deliciously zingy and juicy top!


Inspiration: Mexican Texiles. Loom work, ikats, bold embroidery, weaving, tassels, tufting, clashing colours and folk imagery. All things that inspire our love of Mexican and South American textiles and perfect craft inspiration for a chilly Monday morning in Brighton uk! If like us you are seriously excited about traditional craft practices then you may also like our previous inspiration post featuring Santiago based Weaver and textiles artist Karen Barbe.








Bright, clashing and woven. Mexican textiles are a visual feast and totally inspiring. All images are sourced from Pinterest which you can find here. Let’s hope this brightens up your day a little more!