Lemon Poppyseed waffles

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Lemon and poppyseed just go together so well, just like peanut butter and chocolate or strawberries and cream somethings are just are meant to be together. These waffles are incredibly easy, tasty and crispy - the texture is similar to that of a delicious fresh waffle cone.


1 cup self-raising or plain flour
2 tbsp caster or granulated
1 tbsp poppyseeds
1 tsp baking powder
1 cup sparkling water
juice and zest of one lemon


Mix together the flour, sugar, poppy seeds and baking powder. Mix in the sparkling water and combine, add in the lemon juice and zest.

Allow the batter to rest for 5-10 minutes, stirring again just before making the waffles and cook per instructions to your maker.

Serve with a drizzle of maple syrup, fresh fruit or go for a decadent scoop of dairy-free ice-cream (pictured - I used maple syrup and some gelatine fruit lemon and orange jelly and peel) Mixture can be kept for up to 2 days in the fridge.


oreo 'cheesecake' cookies

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More of an assembling job then baking but this is just perfect for those late night cravings or a lazy Sunday treat when you don't want lots of mess to clean up after.

1/2 cup of softened dairy free butter
4 oz dairy free cream cheese (I use violife)
3/4 cup caster sugar
1/2 tsp vanilla extract
1 cup self-raising flour
12 Oreos


Firstly preheat your oven to 180c and line your baking tray with grease-proof paper.

Cream together the butter and cream cheese until smooth and blended.

Add in the sugar and vanilla, mix well until combined, then add in the flour and mix well.

Break up your Oreos into small pieces and fold into the mixture.

Form the dough into balls and place on the tray, lightly pressing down on each. Bake for 12-15 minutes. Once cooked, allow to cool and then transfer to wire rack.

Fancy a twist on this recipe? Then add in 8 or so raspberries and crush them up so that they make a brilliant pink colour, cream-cheese, raspberry and oreos are a match made in heaven.


Lemon cheesecake crumble cupcakes

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Lemon cakes are so simple and yet so delicious. The zesty-ness combined with the sweet and the different textures of the smooth with the crumble just make the tastiest little treats. This has to be one of my favourite cupcake recipes from the amazing Ms Cupcake.

Makes 12-15 cupcakes

200ml soya milke
the juice and finely grated zest of a lemon
200g self-raising flour
200g caster sugar
1/4 tsp salt
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
80ml light rapeseed or vegetable oil
1 tbsp vanilla extract

Crumble topping
100g plain or self raising flour
50g brown or demerara sugar
50g dairy-free butter

Finishing touches
Lemon Marmalade
Betty Crocker cream cheese frosting (or you can make your own using dairy free cream cheese, icing sugar and butter)

Preheat oven to 180c and line your cupcake tray.

Mix together the soya milk and lemon juice and leave for 10 minutes.

In a bowl mix together the lemon zest, flour, caster sugar, salt, bicarb and baking powder together until fully combined. Add in the soya milk mixture, oil, vanilla extract and quickly mix everything together until the ingredients are about just combined.

Tap the bowl on the work surface to stop the raising agents working too quickly. Spoon the batter evenly between the cases and bake for about 15 minutes. Once cooked, keep the oven at the same temperature to bake the crumble.

To make the crumble, mix together the flour, sugar and butter until you have a lumpy looking crumble. Spread it out evenly on a tray lined with greaseproof paper, I liked to bake for about 20-25 minutes - checking on it regularly to see how it's browning and to run a fork through it. 
the easy way buy some cream cheese betty crocker style frosting to decorate the cupcakes and top with crumble.

Once the cakes are fully cooled, spread a layer of the lemon marmalade on to each, topping with cream cheese style frosting - I use Betty Crocker as it's vegan and tastes darn good, then sprinkle with as much of the crumble topping as you wish.

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