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Breakfast dessert Recipe

Vegan Pop Tarts with Blackberry Jam

homemade vegan pop tarts with blackberry filling

Vegan Pop Tarts

Who else has childhood memories filled with pop tarts before school? These are an absolute throwback to a sugary delicious brekkie or after school treat so I thought I would give them more of a ‘grown up’ feel. Using homemade shortcrust pastry, homemade jam and icing they are a little lower in sugar and filled with real fruit but still delicious.

Step by Step Ingredients

Shortcrust pastry – No where near as time consuming as puff pastry, this is a really easy pastry to make. This pastry is vegan and even be made gluten free by simply swap for 2 types of gluten free flour.

Homemade Jam – Depending on what fresh or frozen fruit you have, this can be changed to fit what you have. Whether you want a blackcurrant, raspberry or mixed berry it’s completely up to you. The measurements will work the same.

vegan pop tart with blackberry jam vegan

Cinnamon Icing – I chose to add a little cinnamon for colour and flavour but this isn’t essential. You can make the icing pink by simply adding 1 tsp of the blackcurrant jam to the mix.

Sprinkles – Now pop tarts are renowned for their sprinkles and toppings so please feel free to add any! I’ve just topped mine with icing and a few berries but if you’re making these with kids feel free to get creative.

vegan pop tart with blackberry jam vegan

Useful Tips

Thin Pastry – Without running the risk of making it too thin, you want a thickness of around 0.8mm so that it’s thick enough to hold the filling but not too thick that it’ll just be a mouthful of pastry.

Seal the edges- By using a fork to prod the edges it really helps seal the pop tarts to stop any spillages.

‘Egg wash’- Instead of a regular egg wash I simply mix date syrup / sugar syrup with a splash of water to brush over the top to help get a beautiful crust.

Jam- No need to use blackberries, it can be whichever jam you would like to make, or even a good quality shop bought.

homemade vegan pop tarts with blackberry filling

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homemade vegan pop tarts with blackberry filling

Homemade Vegan Pop Tarts with Blackberry Jam

Homemade shortcrust pastry with a delicious blackberry jam filling topped with a cinnamon icing. All homemade, lower in sugar than store bought pop tarts and a childhood classic!
Prep Time 20 mins
Cook Time 30 mins
Dough resting 30 mins
Servings 6 pop tarts


For the Shortcrust Pastry

  • 300 g plain flour
  • 1 1/2 tbsp caster sugar
  • 1 tsp salt
  • 120 g plant based butter cubed at room temperature

For the Blackberry Jam

  • 200 g blackberries
  • 70 g caster sugar
  • 2 tbsp chia seeds
  • 1/4 tsp sea salt
  • 1 tsp water

For the Cinnamon Icing

  • 5 tbsp icing sugar
  • 1/2 tsp cinnamon
  • 1 tbsp plant based milk or water
  • 1 1/2 tsp plant based butter


For the pastry

  • In a large bowl mix the flour, salt and caster sugar together then add the cubed plant based butter then bring together using your hands or a silicone spatula
  • Mix and fold together until a smooth ball of pastry has formed then place back in the bowl, cover and leave to rest in the fridge for a minimum of 30 minutes

For the jam

  • Simply pop all of the ingredients into a pot over a medium heat and allow to combine, bubble for around 8-10 minutes and set aside to thicken and set
  • Take the pastry out of the fridge and place on a floured work surface, then using a floured rolling pin roll out till around 1cm thick
  • Using a cookie cutter or just a knife slice out 12 equal rectangles to form the pop tarts *note, you can use which ever shape you would like*
  • Preheat the oven to 180ºC
  • Lay 6 of the rectangles onto a lined baking tray then spoon on the blackberry jam, around 2 tbsp per pop tart repeat until all are covered *if you have leftover jam either add more to the pop tart filling or set aside
  • Match up the other 6 pastry rectangles over the top then using a fork pinch the very edges of the rectangles to seal them, then give the top of each pop tart a brush with either oat milk or sugar water to help get a golden crust
  • Pop in the oven to bake for around 25-30 minutes until the pastry is golden on top

To make the cinnamon icing

  • Simply mix all of the ingredients together in a bowl until smooth. You may need to add a little more liquid or a little more icing sugar to get the right texture, but it need to be thick instead or runny to sit on top of the pop tarts
  • Cover each pop tart then add a tiny bit of jam to create a pretty pink stain
  • Enjoy!
Keyword 90's breakfast, blackcurrant jam, breakfast ideas, easy sweet desserts, homemade jam, pastry ideas, pop tarts

If you like this recipe why not try my cinnamon iced buns recipe here.

vegan cinnamon buns recipe

Breakfast Recipe

Banana Pancakes with Berry Compote

vegan banana pancakes recipe


3/4 Cup Rice Flour

1 Small Over Ripe Banana

1 Cup of Coconut Milk

2 tsp Baking Powder (gluten free)

1 tsp Cinnamon

1 tsp Coconut Oil (to heat in the pan)

Pinch of Salt


For the berry compote:

1/4 cup frozen or fresh berries, even better if they're in season!

1 tsp maple syrup / sugar

Splash of water



In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, whisk together with the coconut milk then pour into the dry ingredients and fold together until combined

Leave in the fridge for around 10 minutes (optional, this just creates a firmer batter to add to the pan)

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then spoon on a portion of pancake batter

Once the pancakes have little air bubbles form it means they are ready to flip

Once they have cooked on both sides, stack them up and add the berry compote and a dollop of vg cream



For the berry compote

Add the frozen or fresh berries to a small pan with a dash of water and 1 tsp sugar, and heat until bubbling

Spoon on 2 tbsp dairy free yogurt and maybe a squeeze of maple syrup for good measure

vegan banana pancakes recipe
vegan banana pancake recipe
Breakfast Recipe

Lemon & Poppy Seed Pancakes

lemon and poppy seed pancakes vegan recipe

Whether it's Pancake day or simply a morning that requires a bit tasty stack, this recipe will hopefully do the trick. The batter creates a fluffy pancake which reminds me of the scotch pancakes I used to have when I was younger.

This recipe is part of a campaign on Instagram with Clarks Maple Syrup.


200g plain flour (sub for 100g buckwheat flour and 100g of GF plain flour)

2 tsp baking powder

1/2 tsp bicarb soda

200ml oat milk

2 tbsp Clarks Maple Syrup

1 tbsp poppy seeds

Pinch salt
1/2 lemon squeezed

To top:

2 tbsp Clarks Original Maple Syrup
Fresh lemon zest

1 tbsp DF yogurt with a squeeze of fresh lemon juice

Fresh lemon zest


Mix the dry ingredients together in a large mixing bowl

Mix the lemon juice and oat milk in a separate bowl then slowly mix in with the dry ingredients and stir, ensuring fully combined

Place a large frying pan on a medium - high heat with 1 tsp of either butter, olive oil or coconut oil

Spoon on the pancake batter to desired pancake size and wait until it starts to bubble, then flip over and cook for a further 1-2 minutes

Stack up those pancakes and top with the yogurt, fresh lemon zest and a generous portion of Clarks Maple Syrup.


lemon and poppy seed vegan pancakes
lemon and poppy seed vegan pancakes
Breakfast Breakfast dessert Recipe

Musli Breakfast Bars

vegan musli breakfast bars


3 cups your favourite Musli (sub for 2 cups fast oats + 1 cup jumbo oats)

3/4 cup coconut blossom (or honey if you're not vegan)

1/2 cup peanut butter

1/2 tsp sea salt



1/4 cup pistachios

1/4 cup dried cranberries



Simply mix all of the ingredients together in a large mixing bowl until a sticky texture has formed

Pop the bowl in the fridge for 15 minutes to help you shape the bars

Spoon the ingredients into a baking tin (lined with grease proof paper) and flatten down with a spatula to make it compact

Pop the bars into the fridge to firm slightly, then take out to cut into bite size pieces

You can store these bites in the fridge, if you're freezing them remember to take them out around 40 minutes before wanting to eat.



vegan breakfast bar recipe
Breakfast Lunch & Light Bites Recipe

Savoury Turmeric & Oat Pancakes With Roasted Tomatoes

vegan savoury crepes


1 cup oat flour (I literally popped gluten free oats into a food processor and blitzed into a flour)

1 cup oat milk

1 large clove garlic (smoked if possible)

1 small red onion 

1/2 tsp turmeric

1/2 tsp ground coriander 

Pinch salt 


To Fill

1 small creamy avocado

2 large tomatoes (which ever are in season)

3 tbsp mango chutney 

Sprinkle of black and white sesame seeds

Handful of fresh coriander 


Prep the tomatoes by drizzling in a dash of olive oil and either roasting in an oven at 180ºC for 15/20 minutes whilst making the pancakes (you can also pop them in a frying pan if preferred)

Finely chop the onion and mince the garlic

Pop the oat flour, onion and minced garlic into a mixing bowl followed by the oat milk 

Bring the mixture together with a fork or whisk adding the pinch of salt, turmeric and coriander

Pop the bowl in the fridge for no more than 5 minutes as we don't want the oats to absorb too much liquid 

Heat a pancake skillet pan with a drizzle of olive oil then add a ladle full of the pancake mix, then cook until golden on each side

Repeat until all 4-5 pancakes are made  

To Serve

Slice the avocado, take the tomatoes out of the oven and assemble into each pancake

Top with a sprinkle of sesame seeds and a generous portion of mango chutney and garnish with fresh coriander


vegan savoury crepes
vegan savoury turmeric crepes
Breakfast dessert Recipe

Banana & Chocolate Chip Breakfast Muffins


•3 large overripe bananas | 300g

•1 tsp vanilla essence

•1/4 cup light brown sugar | 75g

•1 cup plain flour | 150g

•1/2 cup jumbo oats |45g

•1 tsp cinnamon

•2 tsp baking powder

•1 cup chocolate chips | 100g

•pinch salt


•preheat the oven to 180°C

•mash the bananas in a bowl and add the vanilla essence

•in a large bowl, add all of the dry ingredients and mix together

•combine the wet and dry, then pour into a greased non-stock muffin tray

•bake for 20-22 minutes until you can pop a knife in and it comes out dry

•enjoy warm or once cooled, pop in an airtight container

banana chocolate chip breakfast muffins
Breakfast Lunch & Light Bites Recipe

Smokey Bean Shakshuka (Student Style)

bean shakshuka recipe


2 tins of baked beans (any brand will do)

1 red onion

3 cloves garlic

1 red pepper

2 heaped tsp smoked paprika

1 tsp ground cumin

large pinch salt & pepper 

scoop of vegan thick cream (I used Oatly)



1 tsbp harissa (recipe here)

1/2 avocado

fresh bread, maybe sourdough 


Finely chop the red onion, and fry in a skillet pan with a little olive oil 

Fry on a low medium heat for a few minutes 

Chop the pepper into small bite size chunks  and add to the pan and cook for a further 5 minutes

Add the 3 minced cloves garlic and fry for a further minute until browned

Add the 2 tinned beans and add the paprika, cumin, salt and pepper and stir slowly

Taste test, then serve up straight out of the skillet and top with vegan cream



<Back To Recipes

bean shakshuka recipe
Breakfast Lunch & Light Bites Recipe

Creamy Shakshouka

vegan shakshouka recipe lucy and lentils



•2 small brown onions

•3 cloves garlic minced

•1 tbsp smoked paprika

•1/4 tsp chilli flakes

•1 tsp sage

•1/2 tsp thyme

•2 large beef tomatoes

•100g plum tomatoes

•1 tin chopped tomatoes + half can refilled with water



•(optional) tbsp tamari


•Gently fry the chopped onions in a glug of olive oil until softened

•Add the 3 minced cloves of garlic and cook for a further 1 minute

•add the chopped leftover tomatoes from your fridge (any type will work whether you have beef tomatoes, plum or baby)

•add the tinned tomatoes into the pan along with all of the herbs

•fill the tomato can half full and add to the pan then season with the salt, pepper and tamari

•taste test and feel free to add more herbs or whatever veg you have leftover in your fridge


vegan shakshouka recipe lucy and lentils
Breakfast Recipe

Turmeric Tofu & Creamy Avocado on Toast

turmeric scrambled tofu breakfast recipe


1/2 block firm tofu
1 tsp olive oil
1/2 tsp turmeric powder
1 clove minced garlic
large pinch salt & pepper


2 slices sourdough

1 tbsp harissa (recipe here)

1 tbsp toasted seeds (I used pumpkin, sunflower and sesame seeds)


For the tofu:

Drizzle a dash of olive oil into a medium pan and simmer the minced garlic for around 1 minute

Roughly crumble the tofu into large chunks and add to the pan

Add the turmeric, a large pinch of pepper and salt to taste then gently fry for around 5-7 minutes 

For the zingy avocado:

Smash 1 ripe avocado into a medium bowl, add 1 tbsp olive oil, a large pinch of salt and pepper and 1/2 juice of a lime

Place your favourite bread (I chose sourdough) in the toaster then assemble the smashed avocado, turmeric and top with toasted seeds and harissa


vegan turmeric tofu on toast

Pumpkin Seed Toast With Roasted Squash

pumpkin seed toast with roasted squash

I've started making my own bread - check me out hey? This hard crust pumpkin seed load is one of my favourites to make and is dangerously delicious! I've paired it with rosemary roasted squash, a dairy free cream cheese and pomegranate seeds for a beautiful autumnal breakfast idea.


Ingredients for Bread:

¾ tsp Dry Yeast

300g Strong White Bread Flour

1 tsp Salt

220ml Water

80g Pumpkin seeds 


Pop the ingredients (apart from the seeds which can be added after the dough has been kneaded) in the bread maker from top to bottom (make sure the salt and yeast don’t touch)

Pop on number 7 then leave it to do it’s magic adding the seeds when instructed 

Ingredients for Topping:

1 small butternut 

3 sprigs of fresh thyme

3 sprigs of fresh rosemary

Pinch salt & pepper 

2 tbsp cream cheese (I used the plant based one Nush)

2 tbsp pomegranate seeds

Pinch fresh mint

pumpkin seed toast with roasted squash