Sweet, crunchy, and incredibly moreish, these Maple Glazed Nuts are one of the easiest treats you can make! With just a handful of ingredients and eight minutes of your time, you can whip up a batch of these delicious nuts that are perfect for snacking or gifting. No oven required – just a pan, some maple syrup, and a little stirring. It’s that simple!
I often make these as a post-school snack for Lil’ L and his friends (they go down a treat!). Mark loves to take little snack bags of them on his mountain bike rides too. They’re great for an energy boost at work, school, or while you’re out adventuring
That said, I must warn you – they’re seriously moreish! If you’re anything like me and tempted to eat the whole batch in one sitting, I highly recommend dividing them into little snack-sized bags and hiding them in the fridge or freezer. You’ve been warned 😉
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Maple Glazed Nuts
Sweet, crunchy, and incredibly moreish, these Maple Glazed Nuts are one of the easiest treats you can make! With just a handful of ingredients and eight minutes of your time, you can whip up a batch of these delicious nuts, perfect for snacking or gifting.
80ml/ 4 TBSP maple syrup(pure maple or a blended syrup*)
pinchof sea saltoptional
Instructions
Preheat a large dry frying pan (skillet) over medium-high heat.
Add the nuts and dry fry for 2 minutes, stirring continuously.
Pour in the maple syrup and stir for about 3 minutes, until the syrup thickens and becomes very sticky.
Using a spatula, transfer the nuts to a sheet of non-stick baking paper and spread them out in a single layer. If you enjoy a sweet-salty combo, sprinkle over a pinch of sea salt while they’re still hot.
Allow to cool completely. The nuts will firm up and become glossy and crisp as they cool.
Store in an airtight container in the fridge, or the freezer for longer freshness.
Notes
* I often use Clark’s Original, which is a blend of maple and carob syrup. It works perfectly for this recipe and is more affordable than pure maple syrup.Tips & Variations:
Add a little spice – a pinch of cinnamon or smoked paprika adds a lovely twist
Try different nut combos – walnuts, cashews, hazelnuts, or peanuts work well too
Gift idea – package in a glass jar with a ribbon for a homemade holiday or hostess gift
Keyword Candied Nuts, Edible Gifts, Maple Almonds, Maple Glazed Nuts, Maple Pecans, Quick Sweet Snack, Stovetop Candied Nuts, Vegan Snacks
Have you tried making your own maple glazed nuts? If so, I’d love to hear your favourite combinations! Let me know in the comments or tag me on social media #bitofthegoodstuff if you share a pic. I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
Light, fluffy, and bursting with citrus flavour, this Vegan Lemon Drizzle Cake has long been a reader favourite—and for good reason! It’s everything you want in a lemon cake: zingy, moist, and topped with that irresistible crunchy lemon-sugar drizzle.
I first made this cake for my mum as a Mother’s Day treat. Yellow is her favourite colour (and to me, the colour of spring!), so this cake—with its golden hue and bright lemon zest—felt like the perfect gift. It’s been loved by friends, family, and readers ever since. It even made its way into The Independent newspaper and onto the pages of my cookbook!
Though it’s dairy- and egg-free, it doesn’t compromise on flavour or texture. It’s light, fluffy, and sweet—but not overly so—and makes a gorgeous centrepiece for spring gatherings, afternoon teas, or a special treat for someone you love.
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Vegan Lemon Drizzle Cake (Dairy-Free | Egg-Free)
Light, fluffy and full of citrus zing, this Vegan Lemon Drizzle Cake is one of our all-time favourite bakes. It’s perfect for spring celebrations, Mother’s Day, or any time you’re craving a slice of sunshine.
200g/ ¾ cup + 3 TBSP unrefined cane sugar (e.g. golden caster sugar)
40ml/ 2 TBSP maple syrup or maple blend
70ml/ ⅓ cup organic rapeseed (canola) oil or other neutral-flavoured oil
240ml/ 1 cup soya milk
2tspapple cider vinegar
30ml/ 2 TBSP freshly squeezed lemon juice
zest of 2 organic/unwaxed lemons
250g/ 1¾ cups plain (all-purpose) flour
2tspbaking powder
¼tspsalt
Drizzle Topping:
2TBSPfreshly squeezed lemon juice
2TBSPdemerara or turbinado sugar
Instructions
Preheat oven to 200°C (180°C fan) / 400°F. Grease and line a 2lb loaf tin with non-stick baking paper or use a loaf liner.
In a large mixing bowl, whisk together the sugar, maple syrup, oil, milk, vinegar, and lemon juice using a hand/balloon whisk. Stir in the lemon zest.
Sift in the flour, baking powder, and salt in three stages, whisking gently after each addition until just combined.
Pour the batter into the prepared loaf tin and bake for 45 minutes, or until a skewer inserted into the middle comes out clean.
While the cake is baking, mix the drizzle ingredients in a small bowl.
Once baked, pierce the cake all over with a toothpick and spoon over the drizzle while the cake is still hot. Let it cool in the tin for at least an hour before removing (it will firm up as it cools).
Once completely cooled, slice and serve, or store in an airtight container. The cake keeps well in the fridge for up to a week and also freezes beautifully.
Keyword dairy-free cake, easy vegan baking, easy vegan cake, egg-free cake, lemon cake, loaf cake, Mother’s Day recipes, Spring baking
Have you tried this Vegan Lemon Drizzle Cake? I’d love to hear how it turned out for you! Feel free to leave a comment below or tag me on social media using #bitofthegoodstuff if you share a photo — I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
When I first started blogging, I recall there was a wave of health food bloggers posting recipes for ‘Healthier’ Monkey bread. I had absolutely no idea what ‘Monkey bread’ was or why it had such a funny name!
Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, bubbleloaf and monkey brains is a sweet, sticky, gooey pastry served in the United States for breakfast. The bread is made with pieces of sweet yeast dough which are baked in a cake pan after first being covered in melted butter, cinnamon and sugar. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
Sounds yummy doesn’t it? However, traditional Monkey Bread isn’t particularly healthy. It contains A LOT of fat and sugar. In contrast, the ‘healthified’ versions often use bread or pizza dough as their base, and are glazed with healthier alternatives to butter and refined cane sugar.
One Sunday, I decided to have a go at making some Apple and Cinnamon-Spiced Healthy Monkey Bread as a ‘special breakfast’. It was a huge hit with Lil’ L and M and, I must admit, I’m rather partial to it too.
The ‘authentic’ way to serve Monkey Bread is to invert it onto a plate…
However, we prefer to eat it straight from the pan. Hands get less messy, and you can use the balls to mop up any syrup left in the pan.
If you’re lucky enough to have a breadmaker, then this recipe requires very little effort at all. You simply throw all the dough ingredients in the machine and press a button. I’ve had my breadmaker for a couple of years now and it’s been fantastic! I reckon it’s easily paid for itself in terms of the amount of times we’ve chosen to stay in rather than going to Pizza Express!
Today, I made some Monkey Bread as an after-school treat for Lil’ L and his friend, and I made it by hand to see how it compared to the bread-maker version. To be honest, making dough by hand doesn’t require THAT much effort. It takes less than 15 minutes, which isn’t too bad at all. Plus kneading dough is great exercise for the arms.
Below I’ve given instructions for making the Monkey Bread by hand and in a breadmaker. If you’re planning to eat it for breakfast, you can easily prepare the dough the night before and chill it in the fridge. In the morning, simply remove the dough from the fridge about 20 minutes before you need to use it.
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Apple Cinnamon Monkey Bread
These warm sweet dough balls make the most delicious weekend breakfast or 'elevenses'. Below I’ve given instructions for making the Monkey Bread by hand and in a breadmaker. If you’re planning to eat it for breakfast, you can easily prepare the dough the night before and chill it in the fridge. In the morning, simply remove the dough from the fridge about 20 minutes before you need to use it.
165g/ 1¼ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
140g/ 1 cup plain (all purpose) flour
½tspfast action yeast
½tspsalt
1TBSPcoconut sugar or golden caster (unrefined cane) sugar
170ml/ ¾ cup lukewarm water
1TBSPextra virgin olive oil
Apple Cinnamon Syrup
2smallsweet organic apples (about 220g) or 190g / ¾ cup apple sauce
30g/ 2 TBSP virgin coconut oil
40g/ 2 TBSP maple syrup
1TBSPcoconut sugar or golden caster (unrefined cane) sugar
1tspground sweet cinnamon
Cinnamon Sugar
1TBSPcoconut sugar or golden caster (unrefined cane) sugar
1tspground sweet cinnamon
Instructions
Prepare the dough:– In a breadmaker: Tip all the ingredients in the pan and select ‘pizza dough’. The programme should take around 45 minutes. When it signals that it’s ready, leave the dough in the machine for a further 15 minutes or so.– Or by hand: Place the flours, yeast, salt and sugar in a large bowl. Stir in the warm water and oil using a spoon, then bring it together with your hands to form a sticky dough. Knead for 10 minutes, until the dough is smooth. Place in a lightly oiled bowl, cover with a damp tea cloth and leave in a warm place for an hour to prove.
Once the dough is ready, prepare the apple cinnamon syrup. Core the apples and chop into pieces. Place them in a bowl and blitz into a puree using a hand blender. Place the apple puree, coconut oil, syrup, sugar and cinnamon in a pan and gently heat until the oil has melted. Stir through, then remove from the heat.
To make the cinnamon sugar, simply combine the sugar and cinnamon in a small bowl.
Preheat the oven to 200C (180C fan) / 400F. Grease a 23cm / 9″ baking pan with oil.
Prepare the dough balls: Pull off a small amount of dough and roll into a ball about 2.5 cm / 1″ in diameter. Place the ball in the prepared pan. Repeat until all the dough has been used. Space out the balls in the pan (they will expand as they cook). Spoon the apple cinnamon syrup between the balls and round the edges of the pan. Sprinkle the cinnamon sugar on top.
Bake in the preheated oven for 25 minutes, or until the dough balls are crusty on top. Leave the pan to cool slightly, then place it in the centre of the table and invite everyone to tuck in.
Should there be any leftovers, store in the refrigerator for up to three days and gently warm through in the oven before serving.
Good Hemp Seed Giveaway Results! Before I go, I’d like to announce the winners of the Good Hemp Seed Giveaway. The eligible entries were placed in chronological order and 3 winners were randomly selected using Random.org.
I’m delighted to announce that the winners are…
1. Emma 2. Samantha 3. Penniless Veggie
Please email your postal addresses and I’ll arrange for the gifts to be sent to you asap.
Looking for a nourishing one-pot meal that’s bursting with colour? This Spanish Veggie Paella is one of our absolute favourites! Packed with fresh vegetables, warming spices, and protein-rich nuts, it’s wholesome, satisfying, and incredibly simple to make. No need for multiple pots or fancy ingredients—just a single pan and a few pantry staples. Easy prep, easy clean-up!
When Lil’ L was four years old, we took a trip to the beautiful island of Majorca. It was there that he had his first encounter with paella—the enormous pans filled with mussels and crab claws left quite the impression! Thankfully, the restaurant also offered a veggie version, which was just as vibrant and flavourful, minus the seafood. Back home, I couldn’t wait to recreate the dish, and I was thrilled to discover how quick and easy it was to make. This version has become a firm family favourite!
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Spanish Veggie Paella
This Spanish-inspired vegan paella is bursting with colourful veggies, fragrant spices, and crunchy nuts. Easy to make in one pot, it’s perfect for a fuss-free midweek dinner.
pinchof saffron*or substitute with ¼ tsp ground turmeric
1medium tomato (100g)diced
1litre / 4 cups hot vegetable stock (broth)
handful of fine green beans (about 100g)trimmed and halved
6–8 baby corn
80g/ ½ cup cashews
saltto taste
ground black or cayenne pepperto taste
16black pitted olives
sprinkling of green nori flakes or dried parsley
35g/ ⅓ cup toasted flaked almonds
Instructions
Infuse the saffron in a little hot water and prepare the vegetable stock.
In a large, deep-sided frying pan (skillet), gently heat the oil. Add the onion and cook until soft. Meanwhile, chop the remaining vegetables.
Add the garlic, bell pepper, cumin, and paprika. Cook for a minute, adding a splash of water if needed to prevent sticking.
Stir in the rice and saffron (or turmeric), followed by the tomato and hot stock. Bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
Add the green beans, baby corn, and cashews. Simmer for another 10 minutes. Stir regularly towards the end of the cooking time. Add a little more stock or water, if needed.
While the rice is cooking, prepare any side dishes. (My family loves to serve this paella with some Crispy Garlic Bread, Toasted Tortilla Chips, or a large bowl of Crispy Kale).
Once the rice is tender but still has a slight bite, remove from the heat. Season to taste with salt and pepper.
Serve on warm plates with a scattering of olives, nori flakes or parsley, and toasted flaked almonds.
Notes
* Saffron gives paella its classic golden hue and nutty aroma, but it can be pricey. For a budget-friendly alternative, substitute with ½ tsp ground turmeric.Storage Instructions:Store leftovers in the fridge and eat within 24 hours. As with all rice dishes, make sure the rice is cooled quickly and refrigerated within an hour.
Keyword easy one-pot meal, easy vegan dinner, one pot vegan dinner, plant-based dinner, Spanish rice dish, vegan paella, veggie paella
If you try this recipe, I’d love to hear how it went! Share your thoughts in the comments or tag me on social media using #bitofthegoodstuff or @goodstuffsharon. I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
Looking for a hearty, flavour-packed soup that’s easy to prepare and guaranteed to warm you up? This Mexican Black Bean Soup is just the ticket! Brimming with wholesome veggies, protein-rich black beans, and warming spices, this soup is as nourishing as it is delicious.
Here in the UK, black beans (aka ‘turtle beans’) don’t tend to get the love they deserve. Their smoky flavour makes them a fantastic addition to Latin American-style dishes, especially soups. Once you try this one, we think you’ll be a convert too!
This soup is perfect for lunch or a light dinner, especially when served with toasted wholegrain tortilla chips (see recipe below). For a heartier meal, we love to pair it with freshly baked vegan cornbread. It’s family-friendly too — simply blend the soup smooth for little ones or those who prefer a silky texture.
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Mexican Black Bean Soup
This richly spiced Mexican-style black bean soup is hearty, satisfying, and easy to prepare. Packed with vegetables and flavourful black beans, it’s perfect for a cosy lunch or dinner.
400g/ 14 oz can Italian vine-ripened chopped tomatoes
600ml/ 2½ cups vegetable stock (broth)
2x 400g / 14 oz cans black beansrinsed and drained
saltto taste
cayenne pepperto taste
2TBSPnutritional yeast flakesoptional – adds savouriness and nutrients
Suggested Garnish
fresh coriander (cilantro) leaves
finely chopped red pepper or red chilli
Instructions
Gently heat the oil in a large saucepan. Add the onion, garlic, carrot, sweet potato, cumin, paprika, oregano, and chilli powder. Stir to combine, then cover with a lid and cook on low for 5 minutes, allowing the veggies to sweat.
Add the sweetcorn, chopped tomatoes, and vegetable stock. Bring to the boil, then reduce the heat, partially cover with a lid, and gently boil for 20 minutes until the vegetables are tender.
Stir in the black beans. Remove half the soup and blend smooth using a jug blender. Return it to the pan and stir well. (For a smoother soup, blend more as needed).
Season to taste with salt. If desired, add a pinch of cayenne for a spicy kick (after setting aside any children's portions). Let it cool slightly, then stir in nutritional yeast, if using.
Serve hot with toasted tortilla chips or slices of cornbread. Garnish with fresh coriander and a sprinkle of red chilli or pepper, if desired.
Notes
Storage Instructions:Leftovers can be stored in the fridge for up to 3 days. The soup may thicken over time—just add a splash of water or vegetable stock to loosen. It also freezes well.Family-Friendly Tip: For younger children, blend the soup completely for a smoother texture and use mild chilli powder.
These crispy toasted tortilla chips are so simple to make! You can enjoy them plain or add a sprinkle of paprika, cumin or chilli for a flavourful kick. They're perfect for dipping into soups, guacamole, salsa, or hummus — or top with mashed avocado and salsa for a quick wholesome snack!
If you try this soup, I’d love to hear how it went! Leave a comment below or tag me on social media using #bitofthegoodstuff — I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
This beautifully moist and zesty Vegan Orange & Almond Cake is made with wholesome, nourishing ingredients. Lightly sweetened and infused with the sunny flavours of fresh orange and almond, it’s perfect for afternoon tea, gatherings, or as a wholesome treat any day of the week!
This cake was inspired by a scrumptious slice of orange and almond cake I once enjoyed at the Holburne Museum Garden Café here in Bath. Determined to recreate it at home with nourishing, plant-based ingredients, I set to work… and I’m delighted to say it turned out beautifully! Moist, flavourful, and subtly fragrant, it’s become one of our firm family favourites.
Unlike most cakes, this one is packed with goodness, including vitamin C, vitamin E, B vitamins, plant protein, and fibre – and provides slow-release energy thanks to the use of wholegrain flour and almonds.
AND it’s easy to make. Even for me! (And if I can bake it, you definitely will be able to).
It’s had great feedback from friends and family. I hope you love it as much as we do!
Why You’ll Love This Cake:
Deliciously moist with a fragrant orange-almond flavour
Naturally sweetened with maple syrup
Free from dairy, eggs & refined sugar
Nourishing & satisfying – perfect for an everyday treat
This beautifully moist and zesty Vegan Orange & Almond Cake is made with wholesome nourishing ingredients. Perfect for teatime, or as an everyday wholesome treat!
140g/ 1 cup fine wholemeal (whole wheat pastry) flour or chapatti flour
140g/ 1 cup plain (all purpose) flour
1½tspbaking powder
½tspbicarbonate of soda (baking soda)
½tspsalt
100g/ 1 cup ground almonds (almond meal)
100ml/ ½ cup organic rapeseed (canola) oil or other neutral-flavoured oil
150ml/ ½ cup + 2 TBSP soya or almond milk
200ml/ ⅔ cup maple syrup
½TBSPzest from an unwaxed / organic orange
60ml/ ¼ cup freshly squeezed orange juice
1tsporange extract
½tspalmond extract
Decorating suggestions:
Orange Cashew Cream Frosting (see recipe below) or apricot jam
3TBSPtoasted flaked almondscrushed
Instructions
Preheat the oven to 180C (160 fan) / 350F. Grease the sides of a 20cm / 8 inch loose-bottomed cake tin with oil and line the bottom with non-stick baking paper.
Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl. Tip any remaining wheat germ into the bowl. Add the ground almonds and stir through to combine.
In a separate bowl, use a fork to whisk together the oil, milk, syrup, orange zest, orange juice, orange extract and almond extract until fully combined.
Make a well in the dry ingredients, pour in the wet ingredients and stir to combine (but do not over mix). Pour the batter into the prepared tin.
Bake for 45 minutes, or until the cake is browned and feels springy when lightly pressed. Leave the cake in its tin until completely cooled (it will firm up as it cools).
Decorate with frosting or apricot jam and sprinkle toasted flaked almonds on top. Lightly press down on the almonds so that they stick. Chill in the refrigerator before serving.
Stored in an airtight container in the refrigerator, this cake will keep for up to 5 days. It also freezes well.
In contrast to traditional frosting, this one is filled with nutrients including antioxidants, vitamins and minerals. It tastes delicious too! The cashews and coconut oil make it smooth and creamy, while the orange adds a zesty, fresh flavour. The quantities in the recipe below yield about ¾ cup frosting, which is sufficient to frost the top of a 20cm / 8 inch cake.
To soften the cashews, boil them in a pan of water for 15 minutes or soak in freshly boiled water for 30 minutes. Rinse in cold water and thoroughly drain.
Place the cashews in a food processor along with the syrup, zest, juice, orange extract and vanilla extract. Process until the cashews are ground into a creamy mixture. Stop now and then to scrape down the bowl. Add the melted coconut oil and continue blending for a few minutes until the mixture is completely smooth. Taste test for smoothness.
Scoop the frosting into a bowl and chill for one hour, or until firm enough to spread. The frosting will keep for five days in the refrigerator. It is also freezable.
If you make this Vegan Orange & Almond Cake, I’d love to hear what you think – and any creative twists you try! Tag your photos with #bitofthegoodstuff on social media – I always love seeing your creations! You can also connect with me on Instagram, Facebook, or Pinterest.
