Chocolate Cinnamon, Rolls with Chocolate Cream Cheese Frosting


100g butter

500 ml milk

100g white sugar

7 g active dry yeast

640 g all-purpose flour

60 g dark cocoa powder

0,5 tsp vanilla extract

1 tsp ground coffee (optional)

150 g Brown sugar

2 tsp cinnamon

Some butter curls

For cream cheese chocolate, glaze

120 g cream cheese

4 tbsp milk

120 g powdered sugar (icing sugar )

1 tbsp dark cocoa powder


Warm the milk together with butter until it is completely melted then set aside to cool down. Add vanilla extract, sugar and active dry yeast. Stir and set aside for 5 minutes until the yeast becomes slightly frothy.

Add flour, cocoa powder, and ground coffee (optional) but intensifies the taste of chocolate). Stir with a spoon until no traces of flour are visible and set aside for 5 minutes so that liquids are absorbed by the flour.

Knead the dough by hand or in a mixer with a dough hook for 10 minutes or until the dough becomes smooth and elastic. Transfer it into a bowl, cover with a slightly damp cloth and let rise in a warm place for 2 hours or until it doubles the volume. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe. The small amount of yeast let your cake be moist and fresh for more time.

Deflate the dough and spread it on a floured surface to create a rectangle. Sprinkle the rectangle with brown sugar mixed with cinnamon and add some butter curls. Roll the rectangle to create a roll of dough. Using the sharp knife, divide it into 15 equal parts. Place cinnamon, roll slices over a rectangular baking pan ( leave some space between them ). Cover the pan with a cotton cloth and let rise for another 45 minutes -1 hour.

Bake your cinnamon rolls in preheated oven at 180°C for 25-30 minutes. Then take the pan from the oven aside to let it cool down.

Prepare the glaze by whisking cream cheese with milk, sifted icing sugar and cocoa powder. Pass the glaze through a fine sieve in case of lumps. Spread still warm chocolate rolls with prepared glaze and serve.

Banana and Walnuts Brioche Buns

Not one of the easiest recipe to make! It took a lot of time and patience to make if you decide to try this recipe make sure it’s an early start of the day. It’s time-consuming and fiddley to make, if you’re not in a good mood I would suggest that you not attempt to get started with this recipe! or maybe it’s me! Making the dough wasn’t straightforward and the fact that I’m allergic to bananas I shouldn’t have attempted it. I had so many overripe bananas and I hate the idea of it going to waste so I decided to add it to the brioche dough I got my teenage daughter to help with the walnuts by chopping to add to the dough. With all this work preparing this bun I have no idea how it tastes apart from what my kids say, it was delicious. As now I promise no more cooking with banana By the time I make the dough and place in oven I was crippeled with neck and back pain, and had no energy for the rest of the day my bad.


250g vegan butter, softned

Plus 20g to grease

3 overripe bananas

1 1/2 tsp vanilla extract

200g chopped walnuts

100ml vegan milk, plus 1 tsp to glaze

15g fresh yeast

500g plain flour, plus extra to dust

1 1/2 tsp salt

30g soft light brown sugar

3 vegan eggs, plus 1 extra vegan egg yolk power

5 Brown sugar lumps


A rich brioche dough is perfect medium for the mellow flavours of bananas, dates and vanilla. You will need a 12 hole deep muffin tin.

1. Peel and mash the 20g of the butter and use to generously grease the muffin tin.

2.peel and mashed bananas well using a fork, then stir in the vanilla. Roughly chop the walnuts and set aside. Put the 100ml milk in a small saucepan over a low heat and warm gently to tepid, no hotter than 38°C put the yeast into a small bowl, pour on a few tsp of the milk and stir to dissolve.

3.sift the flour and salt into a large bowl and stir in the sugar. Beat the egg lightly and add to the flour along with the mashed bananas, yeast and remaining warmed milk. Mix, using a cutlery know fe, until a very soft dough forms.

4.using a wooden or an electric food mixer fitted with a dough hook on a low speed. Neat the dough until smooth and elastic, this can take about 15 minutes by hand, or 5 minutes by machine.

5.turn the dough out onto a work surface and, using your fingers, work the dough by stretching it to shoulder height it won’t stretched this far until the gluten is fully developed, so keep working it until it does.

6.Divide the 250g butter into walnut sized pieces. Work each piece of butter into the dough completely before adding the next piece, using the same kneading technique. The dough should gradually become more shiny, elastic and glossy as more butter is worked in.

7. Knead in the walnuts until just distributed, then lift the dough into a clean bowl and cover with lightly oiled cling film. Leave to rise in a warm place for 2 hours, or until doubled in size

8. Know k back the dough by flipping it with your fingertips just a few times, then refrigerate, covered, for several hours, but not more than 24 hours.

9. Shape the brioche dough while it is still very cold. Divide it into 12 equal pieces, shape each into a ball and place in a prepared muffin tin. You may need to use a little extra flour if the dough becomes too sticky to handle cover loosely with oiled cling film and leave at room temperature to rise to half their size again, then transfer the Tim to the fridge for 10-15 minutes to firm the butter.

10. Meanwhile, heat the oven to 220°C/gas mark 7. Put the egg yolk in a small bowl, add the 1 tsp of milk and beat together using a fork. Crush the sugar lumps into small crystal clumps.

11.Brush the brioche with the egg glad, taking care not to let it drip down the sides. Sprinkle with the crushed sugar and bake in the oven for 10 minutes. Lower the oven setting to. 190°C/gas Mark 5 and bake for 5 minutes, or until the buns are golden brown, sound hollow when tapped in the underside and feel light for their size. Transfer to a wire rack to cool.

Cornmeal porridge

Cornmeal porridge, the smoothest recipe you’ll find! Traditionally this is a breakfast meal, as it fills you up and keeps you full for the majority of your day! We’ve made this recipe extra smooth with no lumps I remember growing up with having cornmeal porridge first thing in the morning before going to school mostly made with coconut milk, and sweetened with condensed milk instead of sugar and serve with toast bread with butter. I love my porridge a bit thin not thick!


1 & 1/2 cups Cornmeal
150ml /soya milk/or single soya cream
250ml water
1tsp Cinnamon
1tsp Nutmeg
Pinch of salt
2 tbsp Sugar
1 tsp vanilla essence/extract


Add 1 1/2 Cups of Cornmeal in a bowl

Then mix together
Pour 4 cups of water into a pot and bring to a boil on high heat
Pour the cornmeal mix into the pot and stir until mixture becomes thick.
Once mixture starts to pop turn to medium heat
Then add 1 tsp of vanilla
1 tsp of nutmeg
1 tsp Cinnamon
Pinch of salt

2 tbsp sugar
Then mix together
Turn to low medium heat and cook and simmer for 20 mins
Let the cornmeal rest for 10 mins then serve.

Cornmeal’s Nutrition, Benefits and Uses

Cornmeal, which is typically made from white or yellow corn, can be produced in a variety of different ways. Fine, medium and coarsely ground cornmeal are used to make many different dishes.

It’s easy to obtain the benefits of cornmeal, since this ingredient is often added to baked goods and used in breading to enhance a food’s texture. It’s even used to thicken stews and soups. Cornmeal is also the staple ingredient in a variety of different dishes like hoecakes, cornbread, grits, polenta, tamales and tortillas.

According to the USDA, 100 grams (3.5 ounces) of uncooked yellow cornmeal has a variety of different essential nutrients, including:

  • 19 percent of the daily value (DV) for iron
  • 6 percent of the DV for potassium
  • 30 percent of the DV for magnesium
  • 19 percent of the DV for phosphorus
  • 17 percent of the DV for zinc
  • 21 percent of the DV for copper
  • 22 percent of the DV for manganese
  • 28 percent of the DV for selenium
  • 32 percent of the DV for vitamin B1 (thiamin)
  • 15 percent of the DV for vitamin B2 (riboflavin)
  • 23 percent of the DV for vitamin B3 (niacin)
  • 9 percent of the DV for vitamin B5
  • 18 percent of the DV for vitamin B6
  • 6 percent of the DV for vitamin B9 (folic acid)

Pumpkin pie


500g (1 1/4 lb) pumpkin, cooked and pureed
1 (410g) 1 box single oats cream
2 vegan eggs
175g (6 oz) dark brown soft sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For The Pastry

350g (12 oz) plain spelt flour
1 teaspoon salt
200g (7 oz) butter
125ml (4 fl oz) cold water


Preheat oven to 200 C / Gas mark 6.

Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In a saucepan over medium heat, cover the pumpkin with water and bring to the boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
Return pumpkin to the saucepan and mash with a potato masher. Drain well, and measure 500g of the mashed pumpkin; reserve any excess pumpkin for another use.

Prepare pastry by mixing together the flour and salt. Rub butter into flour, and add 1 tablespoon cold water to mixture at a time. Mix and repeat until pastry is moist enough to hold together.
With lightly floured hands, shape pastry into a ball. On a lightly floured board, roll pastry out to barely a .25cm thickness. Transfer to a 20 or 23cm pie dish, gently pressing pastry into the bottom. Cut off any excess pastry hanging over the sides of the dish, and pinch pastry securely around the inner edge.

In a large bowl with mixer speed on medium, beat pumpkin with oats single cream, eggs, sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared pie dish. Bake 40 minutes or until a knife inserted in the centre comes out clean. Served with soya whipped cream.

Pumpkin has an impressive nutrient profile. 

One cup of cooked pumpkin (245 grams) contains (2):

  • Calories: 49
  • Fat: 0.2 grams
  • Protein: 2 grams
  • Carbs: 12 grams
  • Fiber: 3 grams
  • Vitamin A: 245% of the Reference Daily Intake (RDI)
  • Vitamin C: 19% of the RDI
  • Potassium: 16% of the RDI 
  • Copper: 11% of the RDI
  • Manganese: 11% of the RDI
  • Vitamin B2: 11% of the RDI
  • Vitamin E: 10% of the RDI
  • Iron: 8% of the RDI
  • Small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.

Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water (2). 

It’s also very high in beta-carotene, a carotenoid that your body turns into vitamin A. 

Moreover, pumpkin seeds are edible, nutritious and linked to numerous health benefits.

Ricotta pancakes with Raspberry Dip


250 g/9 oz/1 ¼ cups ricotta

1 lemon, zest finely grated

175 ml/ 6 fl, oz /2/3 cup vegan whole milk

4 large vegan eggs, separated

100 g/3 ½ oz /2/3 cup self-self raising flour

50 g/1 ¾ oz/1/4 cup castor (superfine) sugar

butter, for frying

For The Raspberries Dip..

225 g/8 oz/1 ½ cups raspberries, defrosted if frozen

175 g/ 6 oz/3/4 sugar (superfine) sugar

2 tsp cornflour (cornstarch)

1 tsp vanilla extract

1.First make the raspberry dip. Put the raspberries and sugar in a saucepan with 125 ml water. Bring to the boil, then reduce the heat and simmer for 2 minutes, stirring occasionally. Slake the cornflour with 2 tablespoons of cold water, then take the pan off the heat and stir in the vanilla. Transfer to a serving bowl.

2.Whisk the ricotta with the lemon zest, milk and egg yolks until stiff, then whisk again until smooth

3.Whip the egg whites with an electric whisk until stiff, the fold them into the batter.

4.Melt a small knob of butter in a large frying pan over a low heat. Spoon heaped tablespoons of the batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface. Turn the pancakes over with a spatula and cook the other side until cooked through.

5.Repeat until all the batter has been used. Keeping the finished batches warm in a low oven.

6.Serve the pancakes straight away with the raspberry dip.

Jamaican Fruit Cake

For Jamaican fruit cake, usually the fruits are soaked white rum and red label wine which is made from Jamaican plums! The fruits normally would be soaked for a few months, which would be raisins, currants and prunes, when ready take out the portions needed for your cake and liquidised until smooth.


100 g/3 ½ oz/1/2 cup dairy-free butter

100 g 3 ½ oz/1/2 cup dark brown sugar

200 g/7 oz/1 1/3 cup self-raising flour (gluten free)

6 tbsp vegan eggs

2 tbsp dark cake browning

500 ml/17 ½ fl oz 2 cups fruits soaked with rum and wine,

It will be a mixture of raisins, currants and prunes, make sure to

Liquidise until smooth no lumps of fruits

2 tsp vanilla extract


Cream the butter and sugar together with a wooden spoon until soft and fluffy, then gradually add vegan eggs, add the liquidised mixed fruits with cake browning, and vanilla extract then gradually add the self raising- flour little at a time and fold in and make sure flour is mix in with fruits. In the meantime grease a round cake tin then pour in the mixture in prepared tin. And place the a preheated oven 190°C/375° F/Gas Mark 5 bake for 45 minutes. Can last for a few weeks if wet it with red wine and leaves in a covered cake tin.

Sweet-Potato Chocolate Brownies


175g (4 oz/generous ¾ cup) rice flour
75g (3 oz/3/4 cup) raw cacao powder
¼ tsp gluten free baking powder
175g (6 oz) sweet potato, cooked
And mashed to purée
250g (8 oz/scant ¾ cup) date syrup
175g (6oz/scant ¾ cup soy butter, melted
1 vegan egg
¼ tsp vanilla extract

Preheat the oven to 180°f/Gas mark 4
Sift the rice flour, cacao powder and baking powder into a bowl.

Place the sweet potato purée, date syrup, melted butter, egg and vanilla extract in another bowl and mix together well. Then stir in the dry ingredients.

Pour the brownie mixture into a rectangular cake tin lined with baking parchment and bake for 20-25 minutes. Until set on top but gooey in the middle.

Cool in the tin, then cut into 8 pieces.

Coconut Bread

I can’t really speak for myself, as for my girls whom I made this bread for
Greatly appreciates it. And they said it will satisfy anyone’s sweet tooth and makes a perfect afternoon tea. Sad for me I made it! And no idea what it tasted like because I’m allergic to the coconut flakes 😫


280g (9 ¼ cups) spelt flour
2 tsp baking powder
2 tsp cinnamon
130g (4 ½ oz/scant 2 2/3 cups)
Desiccated coconut (dry unsweetened shredded coconut)
75g (3 oz/scant 1/3 cups) soy butter, plus extra for greasing
150g (5 oz/scant ½ cup) agave syrup
2 vegan eggs
300ml(1/2 pint/1 ¼ cups) brown rice milk
1 tsp vanilla extract

Preheat oven to 180° C/Gas mark 4. Grease a small loaf tin (19×8.5cm/7.5×3.5) with soy butter.

Sift the flour, baking powder, cinnamon and ground coconut flakes into a bowl.

In a separate bowl, cream the soy butter with the agave syrup. Add the eggs, milk and vanilla and then stir well to combine. Add the wet ingredients to the dry ingredients and combine.

Transfer the mixture to the loaf tin and bake for about 1 hour. The loaf will rise slightly and have a golden crust. To test whether it is cooked, insert the tip of a sharp knife or a skewer into the centre of the loaf. If it comes out clean, the loaf is ready.

Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

If you’re not allergic to nuts, then you can blend as much nuts as you like until creamy the oil from the nuts makes it beautifully buttery. Then you can use this as a Nutter Butter Spread.

Lemon Polenta Flan


250 ml/8 fl.oz/1 cup oats cream
500 ml/1pt/2 cups oats milk
150g/5oz/2/3 sugar
125ml/4 fl.oz/1/2 cup water
1 lemon
125g 4 ½ oz/3/4 cup polenta
1 tsp vanilla
4 vegan eggs

1.Preheat Heat the oven to 180°C/160°C fan/350°F/ Gas 4.
2.Mix the cream, milk, vanilla, and eggs together. Whisk to obtain a consistent cream.
3.Heat on a medium heat, stirring constantly with a whisk.After about 10 minutes, it should thicken. Turn off the heat and pour the mixture into a flan tin.
4.Cook for 25 minutes in the oven and cool in the refrigerator for 2 hours.
5.Serve cold or slightly warmed.

Caribbean Tasty Bread Pudding With Vegan Custard


3tsp vanilla essence

3tbsp cornstarch (cornflour)

½ tsp mixed spice

½ tsp nutmeg powder

62og (1 ¼ -pounds) loaf sour dough bread crush remove

1/3 cup sultans

2 tbsp red label wine

½ cup (8og) brown sugar

2 cups vegan milk

¼ cup vegan butter


1.Combine bread and milk allow bread to to become softened and until become a bit soggy then add butter, sugar, cornflour, and all your spices with vanilla and sultans, finally add red wine. With all ingredients combined use wooden spoon to mixed ingredients until there’s no lumpy bread. Grease baking dish. Layer bread. (12-inch) and preheat oven to 180°C/350°F. Could leave bread pudding to stand for 15 minutes so that bread can be fully soaked. Then sprinkle with a bit more sugar on top and bake pudding for 40 minutes or until set. Serve pudding warm or cooled, or with home or vegan custard.



110 g / 4 oz dark vegan chocolate

Minimum 70% cocoa solids), chopped

85 g / 3 oz/ ¾ cup unsweetened cocoa

Peer sifted

225 g / 8 oz / 1 cup vegan butter

450 g/ 1 lb / 2 ½ cups light brown sugar

4 vegan eggs

110 g / 4 oz /. 1 cup self-raising gluten free flour (optional)

100 g/ 3 ½ oz / 2/3 cup raspberries


200 g/ 7 oz/ ¾ cup Vegan cream cheese

50 ml / 1 ¾ fl.oz / ¼ cup castor

Super fine sugar

50 ml / 1 ¾ cup vegan sour cream

1 vegan egg

1 tsp vanilla extract

2 tsp plain gluten free (all purpose) flour (optional)


1.Preheat the oven to 160°C (140° C fan) / 225f / Gas 3 and oil and line a 20 cm x30 cm (8 in x 12 in) brownie tin.

2. Melt the chocolate, cocoa and butter together in a saucepan, then leave to cool a little

3. Whisk sugar and egg together with electric whisk for 3 minutes or until very light and creamy. Pour in the chocolate mixture and sieve over the flour, then fold everything together.

4. To make cheesecake layer, whisk all the ingredients together until smooth.

5. Scrape half of the brownie mixture into the prepared tin, then dot over the cheesecake mixture. Swirl it through with a skewer, then the raspberries and pressed them down into the mixture.

6. Bake for 35 minutes or until the outside is set, but the centre is still quite soft. Leave the brownie to cool completely before cutting into 12 squares.