Author: Sharon

Vegan Sultana Banana Pancakes

Sultana Banana Mini Pancakes (Vegan)

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Today I’m sharing a recipe for Sultana Banana Mini Pancakes ❤️ They are quick, easy to make and use basic pantry ingredients. They’re perfect for serving as a weekend breakfast or for ‘elevenses’. Me and Lil’ L have made them three times so far and they have proven to be a big hit with the family.

Have you tried adding sultanas to pancake batter before? They work beautifully in these American-style fluffy pancakes. In fact, I loved them so much that I ended up adding more than the original recipe called for.

The original recipe is from Kate Ford’s new cookbook ‘Vegan in 15’ and was published in this month’s Vegan Life magazine.

Check out that cute pancake stack!

Vegan Life Issue 24 Pancakes

* Disclaimer: Vegan Life kindly sent me a complimentary copy of this magazine

And below is my little pancake stack, before the obligatory drizzle of maple syrup. As you can see, I still haven’t learnt the art of food styling 😊 I still just plonk the food on a plate or in a bowl and click the shoot button on the camera.

Well at least you know how they will turn out when you make them, and the pancakes themselves look pretty similar to the ones above, don’t you think? I just need to work on the presentation.

Sultana Banana Pancakes

I did tweak Kate’s pancake recipe ever so slightly, increasing the quantity of sultanas (as we were enjoying them so much!) and omitting the nuts from the batter (so we could keep them as an option for sprinkling on top instead). I found that the flour conversion from grams into cups in the Vegan Life magazine was slightly off (according to my scales and cups anyhow!) so I’ve taken this into account in the recipe I share below.

Vegan Sultana Banana Pancakes

I usually get nine pancakes out of the batter, which means three pancakes each for me and the boys.

As soon as the photoshoot was over, you can guess where these three ended up.

Sultana Banana Pancakes

Recipe Card

Vegan Sultana Banana Pancakes

Sultana Banana Mini Pancakes (Vegan)

These mini pancakes are perfect for serving as a weekend breakfast or for ‘elevenses’. The recipe is lightly adapted from the Banana and Pecan Pancakes recipe in Kate Ford’s Vegan in 15. We love these pancakes with sultanas in the batter and chopped nuts as an optional topping, but feel free to add 2 TBSP chopped pecans into the batter as per the original recipe.
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Hands-on time 20 minutes
Total Time 20 minutes
Course Breakfast, Elevenses, Snack
Servings 8 mini pancakes

Ingredients
 

  • 1 ripe banana chopped into chunks
  • 150 ml / ⅔ cup soya, nut or oat milk (I use fortified soya milk)
  • 120 g / 1 scant cup self-raising flour
  • 1 tsp maple syrup plus extra for drizzling
  • pinch of salt
  • 4 TBSP sultanas
  • neutral-flavoured oil for frying I use organic rapeseed (canola oil or sunflower oil)

Optional topping

  • chopped walnuts or pecans

Instructions
 

  • In a blender or food processor, blitz the banana, milk, flour, syrup and salt into a smooth batter. Pour into a jug and stir in the sultanas.
  • If possible, use two frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium heat. To check the pan is hot enough, flick a few drops of water into the pan. If they sizzle, the pan’s ready.
  • Pour the batter into three separate circles to create mini pancakes (I use my ice cream scoop – one scoop per pancake). Cook for a minute or so until the underneath is golden brown, then flip over and cook for a further minute. Pop them in a warm oven while you prepare the remaining pancakes.
  • Drizzle with syrup, sprinkle on some chopped nuts (if desired) and serve.
  • These pancakes will keep for 3 days in the refrigerator. Gently heat through before serving.
Keyword Dairy-Free, Egg-Free, Vegan Pancakes
Tried this recipe?Let us know how it was!

Have a great weekend everyone!

With love,

Sharon xx

Vegan Orange Drizzle Cake (Dairy-Free)

Orange Drizzle Cake (Vegan / Dairy-free / Egg-free)

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Back in 2013, I shared the recipe for a Lemon Drizzle Cake that I baked for my mum for Mother’s Day. It proved to be a big hit with my readers and, four years later, it’s still one of the most popular recipes on my blog!

Though I made it specifically with my mum in mind, the Lemon Drizzle quickly became my husband’s favourite cake. It’s the one he’s requested every birthday…  even though his birthday is a week before Christmas and Lemon Drizzle feels like a Spring-time cake (well, to me anyway!) Recently, however, I made an adaptation of the Lemon Drizzle and, after tasting it, my husband declared that THIS one may just be his new favourite!

Vegan Orange Drizzle Cake (Dairy-Free)

With a few little tweaks, I transformed the Lemon Drizzle into an Orange Drizzle speckled with poppy seeds  It still has the beautiful, moist consistency and light texture, but the flavour is of course orange rather than lemon. Rather than ‘zingy’ like the Lemon Drizzle, this one is more sweet and fruity. It reminds me of summer and sunshine. So maybe Lemon Drizzle will be my spring-time cake, and Orange Drizzle will be the summer-time version. But, of course, you can eat it whenever you like. I know we’ll be eating it in December 😉

Oh, and this cakes smells amazing as it’s baking. It fills the house with this beautiful orangey aroma!

Vegan Orange Drizzle Cake (Dairy-Free)

I’ve made this cake at least five times in the past few weeks. I’ve given it as gifts, taken it on our travels when visiting family, and shared it with friends on coffee mornings. It’s always received great compliments. It’s also been road-tested and approved by my mum. I took it to her on our last visit to Dorset and she really enjoyed it! When I got home, she’d already emailed asking for the recipe.

I hope you love this recipe as much as we do!

Recipe Card

Vegan Orange Drizzle Cake (Dairy-Free)

Orange Drizzle Cake (Vegan / Dairy-free / Egg-free)

Wonderfully moist and citrus-kissed, this vegan orange drizzle cake with poppy seeds is simple to make using pantry staples. Tangy, sweet, and freezer-friendly—perfect for sharing, gifting, or enjoying anytime!
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Hands on time 15 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 8

Ingredients
 

  • 200 g / ¾ cup + 3 TBSP unrefined cane sugar (I use golden caster sugar)
  • 40 g / 2 TBSP maple syrup
  • 70 g / ⅓ cup organic rapeseed (canola) oil or other neutral-flavoured oil
  • 240 ml / 1 cup soya milk
  • 2 tsp apple cider vinegar
  • 1 tsp orange extract
  • 30 ml / 2 TBSP freshly squeezed orange juice
  • zest of 1 unwaxed/organic orange
  • 250 g / 1¾ cups white spelt flour or plain (all purpose) flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 TBSP poppy seeds

Drizzle

  • 2 TBSP freshly squeezed orange juice
  • 2 TBSP Demerara or turbinado sugar

Instructions
 

  • Grease and line a 2lb loaf tin with non-stick baking paper (or use a non-stick loaf liner). Preheat the oven to 190C (170C fan) / 375F.
  • In a mixing bowl, whisk together the sugar, syrup, oil, milk, vinegar, orange extract and orange juice until fully combined. Stir in the orange zest.
  • Sieve one third of the dry ingredients (flour, baking powder, salt) into the bowl and whisk to combine. Repeat with the remaining two thirds, whisking each time. Stir in the poppy seeds.
  • Tip the mixture into the prepared tin. Place on the middle shelf in the oven and bake for 50 minutes, or until a skewer inserted into the middle comes out clean.
  • Whisk together the drizzle ingredients. When the cake is baked, pierce all over with a skewer. Distribute the drizzle evenly over the top of the cake. Allow to cool in the tin for at least an hour (it will firm up as it cools), then transfer to a wire rack.
  • Once completely cooled, slice and serve or transfer to an airtight container. The cake will keep for a week in the refrigerator (I find it tastes even better a day or two after it’s been baked!) It also freezes really well.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Cake
Tried this recipe?Let us know how it was!

Pin for later ⬇️

Vegan Orange Drizzle Cake (Dairy-Free)

Here in the UK, it’s Mother’s Day on Sunday so, if anyone would like to bake their mums a cake, this Orange Drizzle would be a great option (or you could go for the trusty Lemon Drizzle).

Happy Mother’s Day to all the mums out there!  ❤️

With love,

Sharon xx

Blueberry Vanilla Chia Pudding

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If you’re looking for a sweet treat that feels indulgent yet nourishes you from the inside out, this Blueberry Vanilla Chia Pudding is just the thing. It’s one of our family favourites—simple to make, beautifully creamy, and bursting with vibrant flavour. We often enjoy it as a weekday dessert, but it’s wholesome and filling enough to serve for breakfast too. What better way to start the day than with something this delicious?

This recipe features in the ‘Breakfast and Elevenses’ chapter of the Bit of the Good Stuff cookbook, and it’s one we come back to time and again. Since the book’s launch four months ago, I’ve been incredibly touched by the response. Your kind messages, glowing reviews, and word-of-mouth recommendations have truly blown me away!

We’ve even received multiple repeat orders—some readers are already on their third copy! It’s so heartening to see the book being shared with friends, family, and colleagues. One lovely reader took her copy into work, and after it made the rounds in her office, four more orders came in. Stories like this absolutely make my day. Thank you so much for spreading the word and sharing a Bit of the Good Stuff with those around you ❤️

The book’s also been receiving some wonderful press, both nationally and locally. One of the most exciting moments so far was seeing Bit of the Good Stuff featured in the April 2017 issue of Vegetarian Living magazine. Not only was the book named in their roundup of Future Classics – New Releases You Might Just Want to Keep Forever, but one of my personal heroes—ultramarathon runner and animal sanctuary founder Fiona Oakes—chose it as her favourite cookbook. What an incredible honour!

Vegetarian Living Magazine

But back to today’s recipe…

This Blueberry Vanilla Chia Pudding is as nourishing as it is pretty. It’s packed with plant-based goodness, including omega-3s from the chia seeds, and antioxidants from the blueberries.

I love to add a spoonful of ‘Goji Nut Sprinkles’ on top for a pop of colour, crunch, and extra nutrients. The combination of chewy berries and toasted nuts adds such a lovely contrast to the soft, creamy pudding.

This recipe is so simple to prepare. It’s perfect for busy weekdays when you want something quick, healthy, and satisfying.

Recipe Card

Blueberry Vanilla Chia Pudding

Dessert for breakfast anyone? This creamy pudding is packed with nutrient-rich ingredients that provide slow release energy and keep you feeling full for hours. What a great way to start the day! You can easily make it the night before and store it in the refrigerator for a fast ‘grab and go’ breakfast. We also love to serve this pudding as a quick weekday dessert.
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Hands on time 5 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Healthy Snacking
Servings 2

Ingredients
 

  • 240 ml / 1 cup fortified soya milk or other plant milk
  • 3 TBSP chia seeds
  • 40 g / ¼ cup raw cashews
  • ¾ tsp vanilla extract
  • 2 soft sticky dates (e.g. Medjool) pitted
  • pinch of salt
  • 70 g / ½ cup frozen blueberries
  • maple syrup optional

Suggested toppings

  • Goji Nut Sprinkles (see recipe below); Granola

Instructions
 

  • First soften the cashews in freshly boiled water for 15 minutes or so. 5 minutes before the end of the soaking time, add the dates. Drain thoroughly.
  • Place all the ingredients in a high speed blender, starting with the milk. Give the ingredients a stir so that they are coated in milk. Start blending on low speed to break up the nuts and dates, then blend on high speed for a couple of minutes until completely smooth. Stop now and then to scrape down the sides. Taste test and add a splash of maple syrup, if desired.
  • Scoop into two small bowls or ramekins and sprinkle on your desired toppings. The puddings can either be served immediately or chilled in the refrigerator for up to 24 hours. If storing in the refrigerator, cover the bowls to make them airtight. This will ensure the puddings keep their vibrant purple colour.
Keyword Chia Pudding, Dairy-Free, Easy Vegan Desserts, Healthy Snacking, Vegan Breakfast
Tried this recipe?Let us know how it was!

Goji Nut Sprinkles

These sprinkles come in handy when you need a quick topping to ‘dress up’ a breakfast or dessert. They’re especially suited for children as the pieces are broken up nice and small.
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Hands on time 5 minutes
Total Time 5 minutes
Servings 10

Ingredients
 

  • 4 TBSP toasted coconut chips
  • 2 TBSP pecans
  • 4 TBSP toasted flaked almonds
  • 4 TBSP dried goji berries

Instructions
 

  • Place the coconut chips, pecans and 2 TBSP of the almonds in a bowl and crush them between your fingers to break them up.
  • Add the remaining 2 TBSP of almonds and the goji berries to a mini food processor and whiz into crumbs (I use the bowl attachment that came with my hand blender).
  • Combine all the ingredients and transfer to an airtight jar. Store in the refrigerator where they will keep for weeks.
Tried this recipe?Let us know how it was!

 I hope you enjoy this pudding as much as we do! If you give it a try, I’d love to hear what you think. Feel free to leave a comment below, or tag me in your photos on social media—I always love seeing your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love and gratitude,

Sharon xx

Vegan Chestnut Bourguignonne Pie

Chestnut and Mushroom Bourguignon Pie (Vegan with Gluten Free Option)

Published on by Sharon9 Comments

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In today’s post I’m sharing a recipe for a delicious pie that’s just perfect for serving in the cold weather months. It’s an adaptation of a recipe published by the Vegetarian Society back in 1995. We first tried this pie last month and it was a big hit with the family. Since then, we’ve already eaten it a couple more times as special weekend dinners. While it looks pretty impressive, it’s really easy to make and requires less than 30 minutes hands on time.

The original recipe states that it serves 4-6 people but we must be greedy guzzlers as we devoured the whole pie between the three of us. When I made it again, I increased the filling quantities just to make sure there was enough for 4.

Vegan Chestnut Bourguignonne Pie

The base of the filling is a rich gravy, flavoured with red wine, stock, herbs, mustard and soy sauce. Since I don’t drink wine, I buy one of these cute 500ml bottles.

Red Wine

As you may already know, not all wines are vegan, or even vegetarian. When filtering wine (or beer) some companies use products such as isinglass (from fish bladders), gelatin, egg whites or sea shells as filtering agents. Companies can also add products such as dairy and honey into the final recipe. Fortunately there are plenty of vegan wines and beers available in our shops.

UK supermarkets are getting better at labelling their wines vegetarian or vegan. At the present time, the Waitrose, Sainsbury’s and Ocado websites are the easiest to use, as they state if a wine is suitable for vegetarians and/or vegans in their lifestyle/dietary choice tabs. There is also Barnivore, an online directory which lists all vegan beers, wines and spirits.

Vegan Chestnut Bourguignonne Pie

The original VegSoc recipe calls for 250g chestnuts, however the most common brand of cooked chestnuts in the UK (Merchant Gourmet) comes in a 187g pack. Since chestnuts are quite expensive, rather than buying a second pack and only using a portion of it, I reduced the quantity of chestnuts and bumped up the volume of chestnut mushrooms instead. I also added some thinly sliced carrot for an extra dimension of texture and flavour.

If you’re gluten-free, Jus-Rol are now selling a GF Vegan puff pastry sheet. I spotted it for sale in Tesco and Ocado. I haven’t tried it myself yet but, if you have, I’d love to hear what you think of it.

Recipe Card

Vegan Chestnut Bourguignonne Pie

Chestnut and Mushroom Bourguignon Pie (Vegan with Gluten Free Option)

This pie is perfect for serving in the cold weather months. It makes a lovely special weekend dinner. It’s easy to make but sure to impress your dinner guests.
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Hands-on time 25 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 4

Ingredients
 

  • 25 g / 1½ TBSP dairy-free spread/vegan butter
  • 3 small red onions (about 250g) thinly sliced
  • 250 g / 3 cups chestnut (or crimini) mushrooms quartered or halved (depending on size)
  • 180 g / 1 heaping cup pre-cooked chestnuts halved
  • 187 ml / ¾ cup vegan red wine
  • 300 ml vegetable stock (broth)
  • 2 bay leaves
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp dried parsley
  • 2 tsp Dijon mustard
  • 1 TBSP tamari or reduced-salt soy sauce
  • freshly ground black pepper to taste
  • 1 puff pastry sheet (about 300g / 10½ oz) thawed if frozen (use GF puff pastry, if needed)
  • soya milk for glazing

Instructions
 

  • Pre-heat the oven to 220C (200C fan) / 425 F.
  • Melt the dairy-free spread/butter in a large frying pan (skillet) and cook the onions on low/medium heat until lightly browned.
  • Add the mushrooms and cook for a further 4 minutes.
  • Add the chestnuts, red wine, stock (broth), bay leaves, dried herbs, mustard and tamari/soy sauce.
  • Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the liquid has reduced somewhat.
  • Remove the bay leaves. Add black pepper to taste.
  • Spoon the mixture into a large pie dish or four individual/mini pie dishes.
  • Place the pastry on top. Leave a good margin hanging over the sides as the pastry will shrink as it cooks. Use a fork to press the pastry onto the rim of the dish to seal it. Use any leftover pastry to cut out some leaf shapes and arrange on top of the pie. Brush the pastry with soya milk. Pierce a couple of holes in the pastry to allow the steam to escape.
  • Bake for about 20 minutes or until golden.
  • If baked in a large pie dish, I recommend removing the pastry top, placing on a chopping board and slicing into four equal pieces. Spoon the filling onto plates and arrange the pastry on top. This way, you can cut the pastry neatly without it pushing down into the filling and becoming soggy.
  • Serve the pie with one or two veggie side dishes. We love to serve it with steamed baby carrots and steamed tenderstem broccoli tossed in a little soy sauce, or some sweet potato wedges. I also think potato mash or butter bean puree could work well with it.

Notes

The pie filling can easily be made in advance. Half an hour before you plan to serve, simply warm through, add the pastry topping and bake for 20 minutes.
The pie can also be re-heated. I’ve found the quickest way to do this is to remove the pastry lid and bake this on a tray in the oven for 15-20 minutes (that way it crisps up again). Meanwhile, gently heat through the filling in a saucepan covered with a lid.
The pie will keep for a couple of days in the refrigerator.
Recipe adapted from this Vegetarian Society recipe 
Keyword Dairy-Free, Egg-Free, Gluten-Free Option, Vegan Dinners, Vegan Pie
Tried this recipe?Let us know how it was!

If you make this Vegan Chestnut and Mushroom Bourguignon Pie, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

Vegan Biscoff Butter Cups

Vegan Biscoff Butter Cups

Published on by Sharon10 Comments

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Today I’m sharing a recipe for a delicious chocolate treat that would be perfect for sharing in the upcoming festive season.

Say hello to the Vegan Biscoff Butter Cup…

Vegan Biscoff Butter Cups

This mix of melt-in-your-mouth dark chocolate and biscoff cookies in butter form is a match made in heaven. Whether you’re vegan yourself, or looking for a chocolatey gift for a vegan/dairy-free loved one, these cups are bound to impress. And the fact that you made them yourself is sure to win you extra brownie points.

I have always loved those little Lotus Speculoos biscuits that that you get with a cup of coffee on continental Europe (known to our US friends as ‘Biscoff Cookies’). That crisp snap as you bite into it and that unique flavour are two reasons why I’m so fond of it. The fact that it happens to be vegan makes me love it even more.

Lotus Biscoff Butter (Vegan)

So you can imagine how excited I was when I spotted Lotus Biscuit Spread (aka Biscoff Cookie Butter) in Waitrose (next to the peanut butter jars). My favourite coffee biscuit… in butter form AND it’s suitable for vegans!!!

Okay, so I know it’s not a health product, but I’m not adverse to the occasional sugary treat especially in the festive season.  And I was intrigued to see how it tastes. As soon as I got home, I stuck my spoon in to test it and, oh my word, it tastes JUST like the biscuit!!! A smooth, creamy version of the biscuit 😍

Lotus Biscoff Butter

And I knew the perfect recipe to use it in…

Vegan Biscoff Butter Cups

… a nut-free alternative to my Giant Vegan Peanut Butter Cups!

They are so easy to make! It’s simply a case of melting dark chocolate, pouring it into a silicone cupcake mould (or paper cases) and filling it with the biscoff cookie butter. The hardest bit is waiting for them to set before you can tuck in.

I’ve made two batches so far this week and they’ve been a big hit with everyone that’s tried them. These treats will definitely have wide appeal. They’d also make a great home-made Christmas gift, packaged in a chocolate box or in a festive cellophane bag.

Recipe Card

Vegan Biscoff Butter Cups

Vegan Biscoff Butter Cups

These Biscoff butter-filled chocolates are incredibly easy to make, yet look so professional that they’re bound to impress. I use silicone cupcake moulds. If you don’t have any, you can always use paper cases. Pop them in a muffin tray to help retain their shape.
Print Recipe
Hands on time 25 minutes
Total Time 1 hour
Course Treat
Servings 8

Ingredients
 

  • 200 g / 7 oz 70% dark chocolate chopped into small pieces
  • 112 g / 12 tsp Lotus Biscoff Spread aka Lotus Biscoff Cookie Butter*

Instructions
 

  • Place half of the chocolate pieces in a heat-proof bowl set over a pan of gently simmering water (make sure the water doesn’t touch the bowl). When the chocolate has fully melted, remove from the heat.
  • Spoon about 2 tsp melted chocolate into each mould. Tilt the moulds so that the chocolate coats the sides to a height of abut 1 cm / just under ½ inch. Leave the remaining chocolate in the bowl (you will use this later).
  • Pop the moulds in the fridge until the chocolate is solid (about 8 minutes).
  • Add the remaining half of the chocolate pieces to the heat-proof bowl over the pan of water. Gently heat until the chocolate melts.
  • When the chocolate base is set, spoon a small amount of Biscoff cookie butter into the centre of each mould (I use about 1½ tsp per mould). Gently press down to level it. Run a teaspoon round the edge of the mould to create a tiny gap. Spoon melted chocolate on top and swirl to fill in the sides. Tap the mould on the worktop to release any air bubbles.
  • If you have any chocolate left over, pour it onto a piece of baking paper to create a chocolate ‘puddle’. You can keep this in the fridge for another recipe.
  • Chill the chocolates until completely solid. Stored in an airtight container, these treats will keep for weeks. If your house is warm, store them in the fridge.

Notes

* In the UK, Lotus Biscoff Spread is available in all the major supermarkets.
Keyword Dairy-Free, Nut-Free, Vegan Chocolates, Vegan Treats
Tried this recipe?Let us know how it was!

If you make these Vegan Biscoff Butter Cups, I’d love to hear your feedback and any suggestions for adaptations. Leave a comment below or tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram , Facebook , Pinterest.   

With love,

Sharon xx

YOU MAY ALSO LIKE…

Giant Chocolate Peanut Butter Cups (Vegan | Dairy-Free)

Chocolate Peanut Butter Heart (Vegan | Dairy-Free)

Bit of the Good Stuff Book Launch Update

Published on by Sharon15 Comments

So my book launched last Wednesday, and what a week it’s been! I’ve been truly overwhelmed by the response it’s received. Thank you so much to everyone that’s purchased the book so far and all the lovely messages you’ve been sending me. I can’t believe how quickly people have got stuck into it, and it’s been wonderful to see your all the pics you’ve been posting online.

Last Wednesday we had a launch event at the Rising Sun pub in Bath (kindly organised by my friend Vip). It was such an amazing night! ✨ So many people turned up (far more than I expected!) I didn’t personally know most of them, so it was great to chat and connect with these lovely people.

The photo below was taken while I was delivering a talk on the book (I’m the blurry person right at the back). I was terrified as I hate public speaking. I was a bit shaky and emotional in places, but I managed to get through it. Phew!

Bit of the Good Stuff Book Launch

After the talk, the pub served a pasta dish from my cookbook and I had brought along some cakes and chocolate truffles for people to sample. With the talk out the way, I started to relax and enjoy myself. Here I am with my dear friends Cheryl and Sian…

Bit of the Good Stuff Book Launch

and Sira and Esther ❤️

Bit of the Good Stuff Book Launch

The photo above cracks me up. That Vip always has to steal the limelight lol!

Bit of the Good Stuff Book Launch

From Wednesday through to Saturday, I was busy signing books and shipping them to the USA, Australia, the Netherlands, Germany, Belgium, as well as all over the UK. I don’t have a car so I did multiple trips to the post office with as many books as I could possibly carry. It was certainly a good workout!

I was also busy making cakes and chocolates for Wiltshire Vegan Fair which took place last Sunday. It’s the first time that the county of Wiltshire has had a vegan fair, so it was very exciting to be involved in the debut event.

Wiltshire Vegan Fair

We didn’t know how many people would turn up, but the place was buzzing all day long.

Wiltshire Vegan Fair

Incredibly, we sold 67 copies of the Bit of the Good Stuff cookbook!!!

All my cakes and chocs were soon gone too!

Wiltshire Vegan Fair

Usually I spend my days alone (such is the life of a food blogger!) so it made a lovely change to get out and interact with people face to face. I met so many lovely, friendly folk at the fair and a few have already connected with me on social media so we can keep in touch.

Here I am with Annastasia and her gorgeous girl ❤️

Wiltshire Vegan Fair

I’m attending more events in the lead up to Christmas, culminating in a book signing at The Den at 23 in Colchester More details will be posted soon on our Facebook pages.

Vegan Spiced Orange Oatmeal Cookies

[Image credit: Aimee Ryan]

We’ve also been celebrating the book launch online. Aimee from Wallflower Kitchen wrote a gorgeous review of my book and shared the recipe for my Spiced Orange Oatmeal Raisin Cookies. Aimee’s also running a worldwide giveaway of my cookbook which you can enter here. The giveaway closes on 5th December 2016.

Bit of the Good Stuff Giveaway

One of my all-time favourite whole food companies – Sevenhills Whole Foods – have also been joining in the celebrations. They launched a worlwide giveaway of my book on Instagram. If you’ve got an Instagram account, it’s really easy to enter. Just head to their page @sevenhillswholefoods, and find the image above. Click on it and you’ll see details of how to enter. This giveaway ends Friday 25th November.

Bit of the Good Stuff Book Sanctuary Fundraiser

There are many reasons why I chose the self-publishing route, and one of the big reasons was so I could use the proceeds from book sales to support my favourite charities and animal sanctuaries. This month, I’m supporting the lovely Fiona Oakes and the Tower Hills Stables Animal Sanctuary ❤️ For every book purchased with the code ‘FIONA‘ entered at the checkout, £5 will be donated to the sanctuary.

Here’s Fiona’s mum Meg and Percy Bear with my book!

Meg Oakes Percy and my book

Here are a few more of the pics that you’ve been posting on Facebook and Twitter. I absolutely love seeing them so please do keep them coming! Use the hashtag #BitoftheGoodStuff on Facebook and Instagram and they’ll find their way to me.

Bit of the Good Stuff Cookbook Sarah Lane

Bit of the Good Stuff Burgers

Bit of the Good Stuff Friendly Green Monster Smoothie

And finally, a huge THANK YOU to everyone’s that posted a book review in the comments section of my bookshop. I am over the moon to hear how much you’re enjoying the book! Honestly, it’s a dream come true.

Now the book’s finished, I guess a better get on with some new recipe creations! If you’ve got any special requests don’t hesitate to give me a shout.

Much love,

Sharon xx