These No Bake Strawberry Tarts are a deliciously healthy treat – light, fresh, and bursting with summer berry flavour. Featuring a quick homemade chia jam and a nutrient-rich oat and nut crust, they make the perfect no-fuss snack or dessert on warmer days.
But before we dive into the recipe, there’s a special moment I’d love to share — one I’d been quietly dreaming about for years…
I first shared a recipe for chocolate orange chia pudding back in February 2012 and, to this day, it remains one of my family’s favourite desserts. It’s such a simple pudding to make and, since I originally posted the recipe, I’ve refined the method so that it’s even quicker. Honestly, this recipe could not be more easy! The original photo I took doesn’t do this pudding justice, so I thought it was time for a re-post with the updated recipe and some shiny new photos.
Since that original post, chia seeds have become much more popular here in the UK. You can buy them in health food shops, and even supermarkets have started stocking them. I find they can vary a lot in price, so I always shop around for the best deal. Since I use them frequently in smoothies and puddings, I’ve been buying larger bags lately, which tend to work out much better value.
So why do I love chia seeds so much?
Well, there are two main reasons. The first is their amazing nutritional profile. Chia seeds are very high in dietary fibre, a good source of ‘complete’ protein, and rich in omega 3 essential fatty acids. They’re also hydrophilic and can absorb around 10 times their weight in water, thus helping to keep us nicely hydrated. Their fibre, fat and protein content, along with these hydrophilic abilities, means that the seeds are a great source of slow release energy, they help to balance blood sugar levels, and they keep us feeling full up for hours. Adding a spoonful to smoothies is a great way to keep hunger pangs at bay.
Chia seeds contain a range of trace minerals, and are especially rich in manganese, phosphorus and calcium, which are all important for good bone health. A 28g / 1 oz serving provides 30% of the manganese RDA, 27% of phosphorus, and 18% of the calcium RDA. The seeds also contain a multitude of antioxidants, including the flavonoid quercetin, which has anti-inflammatory and antihistamine properties.
The second reason I love chia so much is that they make the most incredible chocolate puddings! Once blended with some cacao or cocoa powder and a little liquid, they transform into a delicious, silky smooth pudding that will easily rival any shop-bought chocolate dessert. And unlike the shop-bought varieties that tend to be laden with sugar and little nutritional value, these chia puddings are refined sugar free and packed with nutrition.
I used to soak the chia seeds in liquid for an hour or so until they’d transformed into a gel-like substance before blending them up, but these days I literally throw all the ingredients straight in the blender. High speed blenders are best for this job as they’ll blend the seeds smooth in a matter of seconds. Since I’ve had the Froothie power blender, making chia puddings has been a breeze.
Lil’ L absolutely loves these puddings and sees them as a real treat. It’s great to be able to treat him to something that’s so nutritionally packed and full of healthy goodness.
Recipe Card
Have you tried chia puddings before? If so, what’s your favourite flavour combo? If you’ve posted any recipes or pics, please do share the links below x
With love,
There’s something about Fridays that calls for chocolate… don’t you think? I had planned to share a wholesome almond breakfast smoothie today, but in the end, these indulgent yet nourishing cookies won the vote — and for good reason!
These Vegan Chocolate Cranberry Oatmeal Cookies are rich, chewy, and dotted with jewel-like cranberries that glisten against a backdrop of dark chocolate. They feel like a treat, but they’re packed with wholesome ingredients like oats and wholegrain flour, and free from dairy, eggs, and nuts — making them perfect for sharing with friends and family, including little ones with allergies.
I was thinking of a special six-year-old friend of ours as I baked these. Like me, he’s allergic to dairy, but he’s also allergic to nuts. Since I’ve been sharing lots of nutty recipes lately, this one is for him (and for anyone else who’s been missing out).
At this time of year, I love using cranberries in my baking. They add a burst of tart-sweet flavour and look like ruby gems tucked inside a cookie. I used to struggle to find cranberries that weren’t loaded with cane sugar, but thankfully, many supermarkets now stock juice-sweetened options. If you can find cranberries sweetened with pineapple juice, I highly recommend them — they’re delicious and a little more naturally balanced.
These cookies are deceptively simple. While they taste rich and chocolatey, the ingredients list is full of nourishing staples: wholegrain flour, rolled oats, cocoa powder, and dried fruit. Fresh from the oven, they have a crisp edge and soft centre — and they continue to firm up beautifully as they cool. They’re perfect for lunchbox treats, after-school snacks, or spontaneous coffee breaks with friends.
We’ve baked these many times and they’ve always been a big hit. I hope you enjoy them as much as we do!
If you make these Double Chocolate Cranberry Oatmeal Cookies, 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.
Have a wonderful weekend everyone!
With love,
Today I’m delighted to share one of my family’s all-time favourite baked treats – Vegan Gingerbread Cookies! These spiced beauties are naturally dairy-free and egg-free, and they make the perfect treat for cosy afternoons, holiday gatherings, or anytime you fancy a wholesome sweet bite.
I’m thrilled to be sharing this recipe with the Suma Bloggers’ Network. You might already be familiar with Suma Wholefoods — the UK’s largest independent vegetarian and vegan wholesaler. They’re a workers’ cooperative, which means the business is owned and managed jointly by the staff. Everyone is paid equally and shares responsibility for the day-to-day running of the business. I love what they stand for, so I was over the moon when they invited me to become one of the founding bloggers in their new Network!
Every couple of months, we’ll be sharing plant-based recipes featuring ingredients from the Suma range. You’ll find our creations on our blogs, social media, and a shared Pinterest board.
For my first recipe, I’m spotlighting one of my all-time favourite ingredients and unsung superfoods… blackstrap molasses!
Why Bake with Blackstrap Molasses?
Molasses is the rich, dark syrup that remains after sugar cane is processed to make refined sugar. While white sugar has no nutritional value, blackstrap molasses is brimming with nutrients — including vitamin B6, calcium, iron, magnesium, potassium, and selenium. It adds a beautiful depth of flavour and colour to baked goods, especially these spiced gingerbread cookies.
If you’ve got a jar lurking in your cupboard, this recipe is the perfect excuse to dust it off!
The Cookies
These vegan gingerbread cookies are crisp on the outside with a soft, chewy centre. The blackstrap molasses gives them a subtle liquorice-like flavour without being overpowering. You can use coconut sugar or an unrefined cane sugar for the dry sweetener. Coconut sugar is my favourite as it’s lower GI and has a lovely caramel note; my husband prefers the cane sugar ones (which are slightly sweeter), and Lil’ L says he can’t really tell the difference and loves both!
These cookies have been tried (and loved!) many times over with my family and friends, and I’ve been asked numerous times for the recipe. My standard reply is ‘sure, I’ll post it on the blog’. Well, it’s high time I kept my promise so here it is…
Recipe Card
If you make these Vegan Gingerbread Cookies, 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.
Wishing you a joyful day and happy baking!
With love,
Today I’d like to share one of my favourite home-made chocolate treats – Chocolate Cookie Crunch Hearts. They are so delicious, yet simple to make. They contain just THREE ingredients! ✨ They are perfect for sharing with loved ones on Valentine’s Day. Head below to see how I make them.
This easy vegan chocolate cake is light, moist, and made with simple pantry ingredients — perfect for birthdays, parties, and special occasions. A longtime family favourite, it’s loved by kids and adults alike!
There are some recipes that become part of your family story — passed from celebration to celebration, baked with love, and enjoyed by everyone. This chocolate cake is one of ours.
It’s the cake that my son, Lil’ L requests for every birthday. It’s also the one I’ve baked for my parents’ birthdays, family gatherings, and countless vegan festivals over the years. Without fail, it receives great reviews — even from people who say they’re “not cake people”! ☺️
What makes this cake so special? It’s light, moist, and perfectly chocolatey — without being too rich or overly sweet. It’s made with simple pantry staples (no fancy ingredients required!) and it’s incredibly easy to whip up. It also holds together beautifully when sliced and keeps well for days, which makes it perfect for parties and prep-ahead occasions.
And let’s not forget the decorating fun. For birthdays, we love to frost and top it with colourful vegan-friendly sprinkles. For a more classic presentation, a layer of raspberry fruit spread and a dusting of icing sugar is beautifully elegant.
However you choose to dress it, this cake is a real crowd-pleaser. I hope you enjoy it as much as we do!
Recipe Card
For those of you that dislike the traditional Christmas fruit cake, I think this would make a great alternative. You could even add some festive sprinkles!
Happy Baking!
With love,
