Orange and Chia Seed Muffins with Orange Glaze

Orange and Chia Seed Muffins

Oranges can often be over looked in the world of fruit for their more glamorous cousins, the peach, the mango, the nectarine… but a good orange really is a thing of beauty. When I think of oranges I think of rays of sunshine, dappled light and smiles.

I also think of the beautiful Leonard Cohen song ‘Suzanne’ with the line ‘… and she feeds you tea and oranges that come all the way from China’ It’s just so wistful and poetic…

And oranges also just happen to make superbly delicious muffins! These are just lovely…


Orange and Chia Seed Muffins

What you will need: 

  • 2 cups (250g) plain flour
  • 1/3 cup (60g) caster sugar
  • 3 tablespoons chia seeds
  • 1 tablespoon baking powder
  • ½ tablespoon baking soda
  • Pinch of salt
  • Grating of orange rind (finely grated)
  • 1 cup (250ml) orange juice
  • 1/2 cup (125ml) vegetable oil
  • Egg replacer for 1 egg – 1 tblspn flaxseed meal with 3 tblspns water
  • 1/2 teaspoon vanilla essence


 For the orange glaze

  • 1 tablespoon melted vegan margarine
  • 2 tablespoons orange juice
  • 1/2 cup (90g) icing sugar

Orange and Chia Seed Muffins


What to do:

Preheat the oven to 200 degrees C (fan forced 180). Line a muffin tin with patty cups, or grease with a little oil.

Sift and mix together the dry ingredients in a large bowl. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry ingredients all at once, and then gently fold together using a fork. Do not overmix; scrape up from the bottom of the bowl to gently fold together until the mixture is just moistened.

 Spoon the muffin mixture into the patty cups, filling the cups 3/4 full. Bake in the preheated oven for 15 minutes, or until a skewer inserted in the centre of a muffin comes out clean. Remove from tin and cool on a wire rack.

 IOrange and Chia Seed Muffins

To make the orange glaze, mix together all the ingredients, adding more orange juice or icing sugar to adjust the consistency if necessary. Drizzle the glaze over the cooled muffins.


Orange and Chia Seed Muffins

Enjoy! xx





Decadent Chocolate Mousse

Chocolate Mousse

You know when people talk about dying and going to chocolate heaven – well this is it!

Vegan or non-vegan – this is a chocolate mousse to die for! And so simple – just three ingredients. Silky, smooth, Irresistible…

So death by chocolate mousse it shall be!

Chocolate Mousse

What you will need: 

  • 200g dark chocolate
  • 2 x 400g tins full-fat coconut milk, chilled in the fridge overnight
  • 2 tbsp maple syrup


What to do:

Using the bain marie method bring a pot of water to a gentle simmer. Break the chocolate into pieces and place in a heatproof bowl over the simmering water.

Chocolate Mousse

Make sure the bowl is not touching the water. Stir the chocolate with a wooden spoon occasionally until melted.

Remove the bowl from the heat and stir the maple syrup into the melted chocolate.

Chocolate Mousse

Set aside to cool.

Open the can of chilled coconut milk. The coconut cream should have risen to the top of the can so it can easily be scooped out.

Coconut Cream

Pop this into a mixing bowl and vigorously whisk this cream into a whipped cream.

Coconut Cream

Add the cooled chocolate and whip again.

Chocolate Mousse

Pour into 4 containers (you could use tea cups, sorbet glasses or dessert bowls).

Chocolate Mousse

Refrigerate for at least four hours – preferably overnight for best results

Chocolate Mousse

Serves 4

Need I say it… enjoy!! xx

Chocolate Mousse


Vanilla Bean Coconut Ice Cream


Blown away!

Not sure you can get any easier! I mean really – I have never made ice cream before – strange but true – especially for someone who loves, loves, loves ice cream….

So necessity being the mother of invention and all that… I’m staying for the holiday xmas/new year break in a smallish country town in northern NSW and although they do have a pretty amazing health food store I couldn’t buy the soy cream I needed to make the vegan pavlova I’m about to make… so I thought I’d whip up some ice cream instead.

The pavlova hasn’t happened as yet – too many dishes vying for the oven at the moment so instead I just went with having the Vanilla Bean Coconut Ice Cream as my dessert on Xmas day and added some lovely raspberries and pomegranate seeds…

My mother, who had no idea that you could make ice cream from coconut cream tasted it, she can be very hard to impress, the look of complete amazement on her face at just how divine this is – well that was priceless!

And so now of course I will be experimenting with other versions — chocolate will no doubt be starring some time soon!

This recipe will serve 2-3

What you will need:

  • 1 can of coconut cream (full cream please) pop into the freezer or fridge for as long as you can – it helps for the ingredients to be cold when you start preparing
  • ¾ cup of castor sugar
  • 1 vanilla bean pod (scrape out the seeds)
  • 1 & ½ teaspoons of vanilla concentrated extract

What to do:

 Pour the coconut cream into a blender then add the sugar, vanilla bean seeds and the vanilla extract.

And blitz!

If you happen to have an ice cream machine – pour into the machine and follow the directions…

If not – never fear!

Just pour the creamy mixture into a freezer proof container – pop into the freezer for about an 45 minutes. When the mixture just begins to freeze – remove and give it a good stir with a whisk or a hand-held mixer.

Return to the freezer – wait again another 45 minutes or so and then repeat the whisking process.

Freeze. Depending on just how soft/hard you want your ice cream it can be ready in 2-3 hours.

This time around, as I had raspberries and pomegranates on hand, I used those, but I’m thinking chocolate sauce would also be lovely, some chopped nuts and a cherry on top!

The possibilities…

Enjoy! Xx

Vanilla Coconut Icecream