Home  |  Recipes

It’s Frozen Strawberry Margarita Time

Today’s post comes from the lovely ladies behind our favourite UK Idie craft, design and lifestyle publication… Caboodle Magazine! What better way to celebrate day 3 of our #DOTDblogParty than with a juicy cocktail, some gorgeous styling and a strawberry of two. Can’t wait to try this recipe tonight! You can find links to all our posts and inspo over on Pinterest on our Dia De Los Muertos Style board


It’s Frozen Strawberry Margarita Time! Frozen cocktails are my all time favourite and this strawberry-fied version of a classic margarita is guaranteed to have you dancing around the piñata! We prefer our cocktails sweet so like to rim our glasses with sugar rather than salt and you can easily make a booze free version by replacing the alcohol measures with orange juice!
shot- 032
Ingredients (makes 1)
1 cup of half frozen strawberries
1 shot of tequila
1/2 a shot of Cointreau
juice of 1 lime
dash of agave syrup
shot- 009
This couldn’t be easier, chuck all the ingredients in a blender and whizz till smooth, we only half freeze our strawberries to make the mix easy to blend but do add in some water if needed. Pour into your favourite cocktail glass, chuck in a straw and you are ready to party! Arriba!
shot- 014

Recipe: Carrot Orange and Chia Cake. This recipe is another store cupboard leftovers type affair… which is by far our favourite kind! You know the kind when you don’t have everything to follow the recipe you wanted to try but enough flour and enthusiasm to freestyle your own variation. Needless to say it it delicious and vegan! A perfect accompaniment for to an autumnal Monday afternoon Fika.

You will need:

250g self raising flour

200ml vegetable or sunflower oil

150g browm sugar

The rind og 2 oranges plus juice of 1

2/3 grated carrots

1 banana

1tsp baking powder

2 tblsp chia seeds

150ml soya yoghurt

1/2 tsp cinamon

a medium loaf tin and baking parchment


Pre heat your oven at 180oc and line your loaf tin with baking parchment. Pour oil and sugar into your food processor and mix well. Now add the soya yoghurt and banana and mix again until combined into a smooth thin ish mixture. Add the grated carrots, orange rind, chia and orange juice. Next you add the combined flour, baking powder and cinnamon a little at a time and mix slowly until the batter comes together! Pour mixture into your tin and bake for an hour or a little more if the centre is still sticky. leave to cool for 15 minutes and remove from tin. Serve in nice thick slices!


Recipe: Home Made Nut Butter. A delicious alternative to store bought peanut better which is not only way healthier for you but also much cheaper to make from scratch. Did I also mention it is super easy to make?


400g almonds (we got ours from Poundland)

50g cashews

60g pecans

Food Processor


Pre heat your oven to 180c. Pour all your nuts onto a baking tray and toast them until golden on one side and then mix them up a bit so that both sides gets a bit of a toast! Approx 10 mins in total – do not over cook them! Leave nuts to cool for 15 mins and transfer into your food processor! Blend on and off with a couple of break (so your machine stays happy!) for 15 minutes and gradually you with see your chopped nuts go from ground almond consistency to a thick paste and then as if by magic a delicious runny nut butter! Have patience if your mix is staying thick, it will happen!

TOP TIP! Make sure the blades of your mixer are sharp for this recipe and sharpen them up with a knife steel if you think they may be a little dull.

Our big jar of nut butter cost approx £5.50 which works out way cheaper than the store bought kind.


Why not try making nut butter and banana on whole grain toast as a delicious and protein packed snack.





Recipe: Raw Caramel Slice Bites. These delicious sweet treats have been on our list of must try recipes for some time and we were seriously excited to make them first for the awesome ohnorachio. They are vegan, gluten free, raw and sugar free… and taste like total chocolately deliciousness. This recipe is pretty simple as its raw so all you need is a food processor and a freezer.


1 cup dates

1/2 cup almonds

1 tsp coconut oil


1 cup dates

1/2 cup coconut oil

1 1/2tbsp tahini

1/4-1/2 cup maple syrup

1 cup raw cashew nuts (covered and soaked in water for an hour ish)

1/3 cup water

Chocolate layer

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup raw cacao powder

Additional equipment – balloon whisk, non stick baking tray (We doubled our mixture and it fit perfectly into a 20x30cm tray) grease proof paper, food processor.


Base – whizz almonds, dates and coconut oil ina blender until it looks like super fine bread crumbs and begins to stick together. Press it flat into the bottom of a lined baking tray and place in freezer to set and form base layer for at least 15 minutes.

Caramel – Place all ingredients into a blender and whizz until creamy and smooth! Spread evenly onto the base layer of your slice and return to freezer.

Chocolate – put your coconut oil, cacao and syrup into a small sauce pan and melt on low. Use a whisk to bring together and gentle beat out any cacao lumps. set this aside to cool before spreading onto the top of your slice as the finishing touch! Return to freezer for another 15 mins then slice up and serve! Keep tray with remaining caramel slice covered in the fridge until its needed…. I guarantee it won’t last long!



Recipe: Baked Chocolate Doughnuts 2 Ways. Although this recipe has quite a few ingredients its super simple to make and once you get a few supplies they are much the same for many different variations! This delicious baked treat is not only vegan but also gluten free and low sugar! We have done a dark chocolate sea salt version and also a chocolate popcorn variation using the same doughnuts with different toppings. Both very delicious!


1/2 cup oat flour

1/2 cup rice flour

1/4 cup caster sugar

1/4 maple syrup

1/4 cup cocoa powder

2 tbsp ground almonds

2 tbsp coconut flour

2 tbsp milled flax seed

1tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup almond milk

1/4 cup apple sauce

3tbsp oil

100g bar dark chocolate for topping  + salty and sweet pop corn

doughnut baking pan

Method: Pre heat oven to 180c. Grease your pan with a little oil. Measure out all your dry ingredients and place into a blender. Mix together your oil, almond milk, apple sauce and  syrup separately then add to the mixer bowl and blitz til all ingredients are combined into a thin ish batter mix. Spoon into mould so mixture is just level with top of pan. Bake for 18-21 minutes on 180c. Turn out onto a cooling wrack and leave to stand whilst you melt your chocolate in a bowl over a pan of water.

Once your doughnuts are cool and your chocolate has sat for 5 mins off the heat, spoon a little onto the top of your treats! Next let chocolate partially set for a few minutes then decorate with a sprinkling of coarse sea salt or a handful of popcorn!







Recipe / Banana Bread


We love a good banana bread and are continuously trying different variations. So much so that several friends just save us all their ripe bananas and leave them outside our front door when they pass by… no complaints here!

vegan banana bread recipe in vintage loaf tin

In this plant based variation of the classic ‘banana bread’ we added cocoa nibs for an extra chocolate edge and used the food processor to mix together all the ingredients speedily in around 10 minutes! This loaf tin staple is a great bake for using up old bananas and takes little time at all to prepare! No eggs needed as banana is the perfect binding ingredient and creates a super juicy slice.


250g self raising flour

120g golden caster sugar

3 very ripe bananas

vegan sunflower/coconut spread

30g cocoa nibs

100ml Almond milk

1/2 tsp baking powder


Pre heat your oven to 180 and grease and line a small loaf tin. In your blender mix all the sugar and vegan spread together until light in colour and fluffy. Now slowly begin to add flour and baking powder interspersed with almond milk. Once all your dry ingredients are added peel and break up bananas and mix them in with cocoa nibs!

Pour into lined and greased baking tin and bake for 40 minutes or until a knife comes away clean when stuck into cake. It really is that simple!

Amy x


Recipe: Vegan Carrot Cake. A gloomy Monday calls for a juicy cake… am I right?! Here is another yummy bake from our new favourite recipe book Easy Vegan. It is mega squishy and very delicious! Did you also know that this week is National Vegetarian Week? You can find more info and some lovely recipes here!


250g self raising flour

200g dark brown demarera sugar

300ml vegetable oil

1tsp baking powder

1/2 tsp bicarbonate of soda

2 tsp mixed spice

150 grated carrot

60g raisins

a flax egg – 1 tbsp milled flax mixed with 2 tbsp warm water and left to stand for 15 mins.

100ml soya or almond milk



Pre heat your oven to 160oC. Mix all dry ingredients together in a big bow and set aside. Pour oil, sugar and flax egg into a food processor and whiz until combined. Now start adding the flour mix and milk at intervals until all well mixed together! lastly add carrot and raisins. spoon out into a deep round lined cake tin and bake for 50 minutes.

Leave to cool for an hour and then top with coconut icing!