Tahini Blondies Swirl Vegan Gluten Free Dairy Free

Allow me to introduce you to the fudgiest blondies you will ever sink your teeth into! Made with a top secret ingredient (scroll down for the big reveal!), these have a slightly gooey consistency and are loaded with chunks of dark chocolate.

These are completely flourless, suitable for vegans and free from gluten, dairy and refined sugar – so anyone and everyone can enjoy them with pleasure!

All you need to do is chuck all the ingredients into the food processor and whizz together until a thick cookie dough-like batter forms. Feel free to taste the delicious raw batter – remember it’s totally vegan (no eggs/dairy) so no risk of food poisoning either!

I love adding tahini to desserts – it’s not just for hummus! I find it adds another depth of flavour and a creamy texture, which goes even further whether combined with a couple of spoonfuls of silky coconut oil! I use a variety of natural sweeteners, include my favourite coconut sugar – but you could easily swap this for regular brown sugar if that’s all you’ve got at home.

Tahini Blondies Swirl Vegan Gluten Free Dairy Free Eli BrecherTahini Blondies Swirl Vegan Gluten Free Dairy Free RecipeTahini Blondies Swirl Vegan Gluten Free Dairy Free

Tahini Swirl Blondies Recipe (Vegan, Flourless, Gluten-Free)


Makes 8 brownies

  • 1 can (400g) butterbeans
  • 2 tbsp cacao or cocoa
  • 1/3 cup porridge oats
  • 1/3 tsp sea salt
  • 1/4 cup maple syrup or agave (or a mix of both)
  • 3 tbsp coconut sugar or brown sugar
  • 1/4 almond butter
  • 1/3 cup tahini separated into two parts
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate, chopped into small chunks (or chocolate chips)


  1. Preheat oven to 180 C and line an 8×8 pan with greaseproof paper.
  2. Drain the butterbeans and rinse well under cold water.
  3. Add all ingredients, except the dark chocolate and half the tahini, to a strong food processor, and blend together until a smooth mixture forms (you may need to stop and scrape down the sides a couple of times).
  4. Stir in the chopped chunks of chocolate by hand, and transfer the mixture to the greased pan.
  5. Swirl the rest of the tahini over the top of the mixture using a spoon, and feel free to add a few chocolate chips on top for decoration!
  6. Bake for 12-14 minutes, then allow to cool for 15 minutes before placing in the freezer for half an hour to make them firm and chewy. Finally, transfer to the fridge, where they can be kept for up to 5 days.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 

Tahini Blondies Swirl Vegan Gluten Free Dairy FreeTahini Blondies Swirl Vegan Gluten Free Dairy Free Brownies


Today I have the pleasure of welcoming Birmingham-based food blogger Charlotte who’s sharing her recipe for CHOCOLATE CHAI-SPICED WAFFLES. Also known as @charlotteemmma on Instagram, she takes a particular interest in how the foods we eat can affect our mental and physical wellbeing. Studying psychology at both undergraduate and master’s level has helped Charlotte explore the complex interactions between food and health at both biological and social levels. Charlotte aims to show that healthy, plant-based eating can be easy, accessible and delicious and creates recipes which help promote this message. Over to Charlotte… 

Waffles are my absolute favourite weekend breakfast. There is nothing better than getting up a bit later than normal, putting on a pot of coffee and hearing the waffle iron sizzling away in the corner of the kitchen! I’ve recently started experimenting with gluten free baking and I’ve found gluten free flour to be quite a challenge to work with, but these waffles made with gluten free self-raising flour (Doves Farm) worked a treat. Better still, the chocolate and chai spices work really well with my favourite breakfast topping of all – chocolate peanut butter! 

Chocolate Chai Spiced Waffles Vegan Gluten Free Recipe Eli Brecher cereal and peanut butter



  • 1 and ¼ cups gluten free self-raising flour
  • 2 tsp gluten free baking powder
  • 2 tsp raw cacao powder
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • 2 tbsp carob syrup
  • 2 tbsp olive oil
  • 1 cup water
  • Pinch salt


  1. Preheat your waffle iron and prepare according to model instructions – you may need to grease it with a small amount of vegan butter or coconut oil if your waffles tend to stick.
  2. Combine dry ingredients in a large bowl and mix well.
  3. Stir in water and mix well using a wooden spoon.
  4. When your waffle iron is up to temperature, spoon 2 tbsp of mixture into each waffle mould and cook for 3-4 minutes. Remove from the waffle iron and repeat until you have used all the mixture – mine made 8 small waffles.
  5. Stack the waffles on a small plate and top with anything you fancy! I used chocolate peanut butter, stewed raspberries, banana stars and gluten free granola. Try making your own toppings such as this Almond Butter Coconut Granola, this Nutty Cinnamon Granola, and a spoonful of homemade Raspberry Chia Jam.


Don’t forget to check out Charlotte’s blog: poweredbypeanutsblog.wordpress.com 


For more breakfast inspo, check out the recipes below:


Vegan Crepes Recipe Apple Cinnamon Gluten FreeVegan Crepes Recipe Apple Cinnamon Gluten Free

I’m so excited to have vegan food blogger Romy from RomyLondonUK sharing her recipe for apple & cinnamon crepes on my blog today! I’ve tested these out for myself and they went down a treat, plus they’re gluten-free and 100% vegan. Over to Romy…


My name is Romy and I am honoured to share one of my favourite vegan breakfast recipes with you! Since starting my blog in 2015, I have been working to prove that going vegan doesn’t mean you’re missing out on anything. I decided to live the plant-based life in 2014 and I have since been showing that balance is key and that everything is possible on a vegan diet!

One of my favourite recipes to create are definitely divine breakfasts. I love a long Sunday brunch with friends and family – and as an early bird I love getting into the kitchen in the AM to create something super tasty. I believe it’s the best way to start the day, and it’s also themotivation I need to get out of bed.

Crepes and pancakes have always ranked high on my all-time-favourite-breakfasts list. In fact it was the standard breakfast my bestie and I would have every day on holiday when we were teens & didn’t have our parents around to tell us that pancakes should not be had every day (because it’s the kind of thing parents would say, right?)

However, my real dilemma is deciding whether I enjoy pancakes or crepes more – because that’s truly the kind of question I would not know how to answer, and let’s hope that I will never have to make such a decision!

As apple & cinnamon have always been one of my favourite flavour combinations – and crepes are generally easier to stuff with apples than pancakes are, I decided to share this recipe with you, so you can get your Sunday #brunchgoals going as well!

Vegan Crepes Recipe Apple Cinnamon Gluten Free

Vegan Crepes Recipe Apple Cinnamon Gluten FreeVegan Crepes Recipe Apple Cinnamon Gluten Free @cerealandpeanutbutter

Apple & Cinnamon Crepes Recipe (Vegan & Gluten Free)


(Makes 6-8 Crepes)

For the crepes

  • 20g brown sugar
  • ½ tsp baking soda
  • 80g fine oat flour
  • 1 tsp milled flax seeds
  • 100 ml almond milk
  • 100 ml lukewarm, filtered water
  • 1/2 tsp vanilla extract
  • Juice of ½ lemon
  • Coconut oil for the pan

For the filling

  • 2 medium apples
  • 1 tsp cinnamon
  • 1 tbsp coconut oil
  • A handful of toasted pecans
  • ½ cup coconut yogurt
  • 1 tbsp maple syrup
  • Strawberries for decoration


  1. Start by sifting your oat flour – it’s important that it’s fine, with no big chunks, so that your batter mixes smoothly.
  2. In a large bowl combine the sugar, baking soda, oat flour and flax seeds.
  3. In a separate bowl combine all your wet ingredients: almond milk, water, vanilla extract and lemon juice. Set aside for 10 minutes.
  4. In the meantime heat a large pan over medium heat and add a little coconut oil to the pan. Ensure that the pan is well coated in the oil – I usually use a paper towel to coat the pan in the liquid oil, of course make sure the pan is not too hot yet.
  5. When your pan is hot, use a ladle to transfer a ¾ loading of the batter into the pan. Pour out the batter in the centre of the pan and let the batter naturally distribute. Wiggle the pan once to get rid of any air bubbles, then leave the crepes alone to firm up. Ideally leave the pan between low and medium heat – if the pan is too hot, your crepes will become crispy (If that’s what you’re after, go ahead and give it some heat of course).
  6. Flip the crepes once the top of it is firming up, the crepes should not have any liquid batter anymore before you gently flip it.
  7. When both sides of your crepes are golden brown, it’s ready to leave the pan. Make sure to stay by the pan at all times to not burn your crepes.
  8. Repeat until all the batter is used up. To keep the crepes warm, you can add them to an oven-proof plate and set them in your oven at around 50 C.
  9. Whilst you’re making the crepes, start on the filling by washing & peeling your apples, then cutting them into thin slices. Place them in a pre-heated medium size pan together with a little coconut oil and sprinkle the cinnamon on top. Gently cook the apples on medium heat until they become soft, then drizzle in half of the maple syrup.
  10. In a separate pan toast the pecans, if they’re not toasted yet, then set aside.
  11. Assemble your crepes by adding 1-2 tbsp of the apple mixture to each crepes, then adding a dollop of coconut yogurt and close the crepes. Finish off by drizzling the remaining maple syrup on top & sprinkling the toasted pecans. Decorate with fresh strawberries (optional) and you’re ready to go!
  12. Enjoy & share with your favourite people!


Thank you so much to Romy for sharing her delicious recipe on my blog today! Make sure to check out her blog here.

I’d love to see if you make these so be sure to tag me on Instagram @cerealandpeanutbutter !

For more breakfast inspo, check out the recipes below:

Vegan Crepes Recipe Apple Cinnamon Gluten Free


Vegan Cashew Banana Strawberry Ice Lollies Recipe blog

What better way to cool down from this heatwave than sweet creamy ice lollies made from only the most wholesome ingredients?! I don’t know about you but I love an afternoon snack in the sunshine, and these scrumptious ice lollies hit the spot perfectly – light, fresh and fruity!

These ice lollies contain only 4 ingredients and are completely vegan, as well as gluten-free and dairy-free. They’re sweetened naturally using only the ripe bananas – so no need for added sugars, not even maple syrup!

Go wild with the flavour combinations – add some cocoa powder and vanilla extract, or throw a spoonful of cinnamon into the mix! Feel free to experiment with the fruit too – you could replace the strawberries with blueberries or even kiwi slices for a tropical twist…

Vegan Cashew Banana Strawberry Ice Lollies RecipeVegan Cashew Banana Strawberry Ice Lollies Recipe Eli Brecher

Strawberry Cashew Ice Lollies Recipe

This recipe was developed in collaboration with Meridian Foods using their cashew butter. 


Makes 4 ice lollies

  • 2 bananas, fresh or frozen
  • 150g cashew yoghurt (can replace with any yoghurt)
  • 2 tablespoons cashew butter
  • 1/4 cup sliced strawberries


  1. Add the bananas, yoghurt and cashew butter to a blender and blend until smooth.
  2. Layer the blended mixture and the strawberries into 4 ice lolly moulds.
  3. Place a lolly stick inside each one and leave in the freezer to set for at least 4 hours.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more refreshing summer treats, check these out:

Vegan Cashew Banana Strawberry Ice Lollies Recipe Eli Brecher



Matcha Overnight Oats Breakfast Recipe, Gluten/Dairy-Free

Anyone else obsessed with matcha? If you’re reading this and thinking what on earth is matcha (have you been living under a rock?) it’s basically strong green tea powder which boasts a long list of health benefits. Matcha is grown in the shade for 20 weeks before being harvested, which boosts its levels of chlorophyll and catechins. It’s then ground into a powder, so you consume the whole leaf as opposed to the water of a green teabag. It’s the perfect alternative to coffee as the caffeine is released at a slower rate so avoids the “crash” later on.

Cinnamon Matcha Latte

3 ways to add matcha to your diet today

  1. Cinnamon Matcha Latte – A nourishing and antioxidant-rich replacement to coffee, leaving you calm with a gentle buzz. 
  2. Matcha, Mango & Spinach Smoothie – The mango gives a tropical sweet base, while the spinach adds a vibrant green colour! 
  3. Matcha Blueberry Overnight Oats (recipe below!) – These thick and creamy Matcha Overnight Oats take less than five minutes to prepare. All you need to do is stir together all the ingredients, refrigerate overnight and grab-and-go in the morning! Plus, it’s sweetened naturally with just a ripe mashed banana.

Matcha Overnight Oats Breakfast Recipe, Gluten/Dairy-Free, @cerealandpeanutbutter blog

Matcha Blueberry Overnight Oats Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.


(Serves 2)

  • ½ cup rolled oats
  • ⅔ cup (175g) dairy-free yoghurt
  • 2 teaspoon matcha powder
  • 1 very ripe banana
  • ¼ cup blueberries, fresh or frozen (plus 2 tablespoons for topping)
  • 3 tablespoons hazelnuts, roughly chopped (plus 1 tablespoon for topping)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • Optional: 1 teaspoon maple syrup/honey, to drizzle on top


  1. Mash the banana with a fork, then stir in all other ingredients until fully combined.
  2. Cover and refrigerate for at least 2 hours, or overnight.
  3. Remove from the fridge, place in two glass jars or bowls, and top with remaining blueberries, hazelnuts and a drizzle of honey or maple syrup. Alternatively, heat it up over the stove or in the microwave for a warming 2-minute breakfast!

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Don’t forget to check out my other matcha recipes: Cinnamon Matcha Latte and Matcha, Mango & Spinach Smoothie.

For more breakfast ideas, check these posts out:

Matcha Overnight Oats Breakfast Recipe, Gluten/Dairy-Free Eli BrecherMatcha Overnight Oats Breakfast Recipe, Gluten/Dairy-Free Eli Brecher
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