Salted Maca Caramel Vegan Ice Cream Introducing the ultimate healthy ice-cream recipe for everyone to enjoy, whether you are intolerant to dairy (like me), or even completely vegan. This is such an easy treat to whizz together and doesn’t require an ice-cream maker, food processor or any fancy equipment – just throw everything in the blender and add your toppings!

If you’re a fan of salted caramel (which is loaded with refined sugar and offers no nutritional value), you NEED this Maca Ice Cream in your life! Maca root has been growing in the Peruvian Andes for thousands of years and has a sweet malty taste. It’s famous for its nutritional benefits – it boosts energy, aids in hormone regulation, and contains over 20 amino acids.

This recipe is sweetened with just 1 ripe banana and a squeeze of date nectar, which is my natural sweetener of choice since it is low GI and is a source of minerals including iron and magnesium. To enhance the sweet flavours even more, a little sea salt goes a long way.

I could seriously eat this stuff straight from the blender, and to be honest… I sometimes do!Salted Maca Caramel Vegan Ice Cream

Ingredients (serves 2)

1 large frozen banana (wait until it’s over-ripe before freezing)

1 tablespoon cashew butter (can replace with any nut butter)

3 tablespoons maca powder (myvitamins)

1/4 teaspoon ground cinnamon

1/2 scoop vanilla vegan protein (I used MissFits Nutrition: get £5 off with my code CPB5 on their site!) – can replace with 1 teaspoon vanilla bean paste

3 tablespoons unsweetened almond milk

1 tablespoon date nectar (Beloved Dates)

2 tablespoons cacao nibs (Bioglan UK)

1/2 teaspoon sea salt


  1. Add all ingredients to the blender and blend until fully combined. You will need to scrape down the sides a couple of times to ensure it is fully blended.
  2. Once blended, stir in the date nectar and cacao nibs.
  3. Transfer to a bowl and add toppings – I love a sprinkle of homemade granola (try my Nutty Cinnamon Granola or Banana Nut Crunch Granola) or a few pieces of my 3-Ingredient Raw Chocolate.

Salted Maca Caramel Vegan Ice Cream Salted Maca Caramel Vegan Ice Cream


Banana Nut Crunch Granola

This is seriously one of the best recipes I’ve ever made. I’ve said that before, but this time, just take my word for it. My dad has been obsessed with Banana Nut Crunch (a sugar-loaded but admittedly delicious cereal) for as long as I can remember. I set out to create a healthier alternative and this masterpiece was the result. It’s 100% free from added sugars (not even maple syrup or date nectar), and is instead sweetened with just two ripe bananas – and by the way, the whole family went BANANAS for this!

Banana Nut Crunch Granola

If you’ve tried my Nutty Cinnamon Granola, you’ll know I’ve got the whole Homemade Granola thing down. And if you haven’t tried it yet – well, what are you waiting for?

From a nutritional standpoint, it provides a source of both soluble and insoluble fibre from the jumbo oats, and a boost of protein and healthy fats from all the nuts and seeds. What’s more, the cinnamon has been proven to keep blood sugar levels stable, and if you add a handful of berries, you’ve got an entirely balanced meal.

This breakfast treat takes less than 30 minutes from start to finish, and the best part about this recipe is that it will make your whole home smell like Banana Bread!

Banana Nut Crunch Granola

I could literally snack on this all day long. My favourite ways to enjoy it include on its own with a splash of my 2-minute Pecan Milk, sprinkled generously over an Açaí Bowl or a Post-Workout Chocolate Milkshake, or as a topping on my Healthy Chocolate Mousse.

Açaí Bowl with Banana Nut Crunch GranolaMakes one large container of granola


2 cups jumbo oats

1/4 cup chopped walnuts

1/4 cup chopped hazelnuts

1/4 cup chopped brazil nuts

2 tablespoons flaked almonds

2 tablespoons pumpkin seeds

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

2 tablespoons coconut oil (melted)

2  over-ripe bananas, mashed (wait until they turn dark brown with black spots)

Optional: 1/4 cup dried banana slices, 1/4 cup raisins

Banana Nut Crunch Granola


  1. Pre-heat the oven to 180C.
  2. Combine coconut oil, mashed banana, cinnamon and ginger in a bowl and stir well.
  3. In a separate bowl, mix together all remaining ingredients.
  4. Add the wet ingredients to the dry ingredients and stir well.
  5. Pour the mixture onto a lined baking tray and bake for 10 minutes.
  6. Remove from the oven, turn it over and return to the oven for a further 10 minutes.
  7. Remove from the oven and allow to cool, then add in the dried banana and raisins if using.
  8. Store in an airtight container for up to one week.

Banana Nut Crunch GranolaBanana Nut Crunch GranolaBanana Nut Crunch GranolaBanana Nut Crunch Granola

Banana Nut Crunch Granola


Today I am SO excited to have Liz Lyons on my blog – author of and creator of the @breakfastinperth, @breakfastinmelbourne and @breakfastinsydney Instagram pages, with over 350,000 followers. After featuring my post Breakfast In Madrid  on her website, she is now sharing her top FOUR brekkie spots in Melbourne. Introducing Liz…



This hidden gem is a little bit hard to find (located in the base of an office building on St Kilda Road) but it is worth the exploration. They’ve just refreshed the menu and have a very tasty Benedict with pulled pork, a delicious ramen, and one of the best smashed avos going around.


Their coffees are made on the Slayer Espresso Steam Machine (which is apparently the best in the biz) so definitely grab a latte while you’re there.




District North is serving up one of the most colourful menus in Melbourne. We’re talking amazing brekkie bowls, epic pancake specials, ridiculously decadent French toast and crazy smoothies and juices.


The space is large, so you shouldn’t have to wait too long if they’re busy. (Which is always a win – #somanycafestotrysolittletime)

District North


This English-inspired café’s menu provides a nod to the Motherland. They’ve got black pudding, a fish finger butty (fish finger sandwich) and the must try- their delicious pikelets.


Go on a sunny day and hang out in their gorgeous courtyard (which is also pup-friendly!).

Saint James Café



Okay first thing’s first, these guys do a MAC AND CHEESE EGGS BENE. Yup, not a drill.


The interior is as cool as their menu, lots of plants and a soothing tropical vibe. Happy hour’s everyday from 2pm and means that you can knock back one of their yummy cocktails for only $9.




Be sure to check out for more by Liz!



If you’ve been on Instagram in the last few weeks and follow a couple of food bloggers, the chances are you’re well aware of the latest trend: UNICORN TOAST. This craze involves using natural food dyes such as beetroot and turmeric to colour cream-cheese which is then spread on toast. The rainbow-themed breakfast has taken social media by storm, and was started by Miami-based Adeline Waugh (A.K.A. @vibrantandpure).

As part of the fast-growing tribe of people who avoid dairy for one reason or another, I thought I would share with you a step-by-step guide for a delicious alternative to cream-cheese if you want to recreate your own dairy-free unicorn toast!

TIP: Don’t be afraid to experiment with nature’s vibrant pigments to end up with a work of art.
Colour code:

Hot pink = beetroot juice
Light pink = crushed strawberries
Purple = açai powder
Violet = blueberry powder
Orange = ground turmeric
Light green = matcha powder
Dark green = spirulina powder

Ingredients for the Base Cream:

1/2 cup raw cashews

1/4 tablespoon coconut oil

2 teaspoons maple syrup

1/4 lemon, juiced

2 drops vanilla extract

Pinch sea salt
Optional add-ins: 1 tablespoon chickpeas / 1 teaspoon tahini, 1 teaspoon maca/lucuma/baobab powder


1. Soak the cashews in water for at least two hours.

2. Drain the cashews and  blend in a food processor or strong blender with all remaining ingredients.

3. Divide the base cream into as many bowls as colours you are making.

4. Stir in one natural food colouring (see above) to each bowl.

5. Spread on toast in colours stripes or splotches, then use a knife to smear the colours together.

6. Garnish with crushed pistachios, goji berries, chia seeds, or like Adeline, multi-coloured sprinkles!

7. Photograph (non-negociable) then dig in!

Let me know if you guys have a go on Instagram @cerealandpeanutbutter .


Pecan Milk that takes just 2 minutes to make2-minute Pecan Milk
To be perfectly honest, I used to think that people who made their own nut milk at home were on another level of the domestic goddess scale. That was until I discovered that making your own nut milk has never been easier, with this super simple quick recipe.

Pecan milk doesn’t require straining or fancy equipment, unlike almond milk, and these nuts don’t even need to be soaked if you’re in a rush. However, soaking nuts makes them more digestible, easier to blend, and considerably improves the smooth texture in my opinion.

The result is a delicious, buttery yet rich flavour, not to mention that from a nutritional standpoint, it’s rich in protein, fibre and Vitamin E.

Perfect to sip on its own, blended in a Zesty Smoothie or a Chocolate Milkshake, poured over my Nutty Cinnamon Granola and whisked into a homemade Matcha Latte. See ideas for Upgraded Pecan Milk below!

Whilst I know that pecans are not the cheapest of nuts, I think they are worth every penny, and I’m sure you will all agree when you take your very first sip of this creamy deliciousness! To save a bit of cash, try switching up a third or half or the pecans for cashews. 
Makes 2 tall glasses:

  • 1/2 cup raw or freshly roasted pecans
  • 2 cups water, divided
  • 1 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • Sea salt, to taste


1. Optional but recommended: soak your pecans in 1 cup of water for 2-4 hours. If you don’t have the time/patience, feel free to skip this step.

2. Rinse the pecans (soaked or not) under running water, then place the nuts in a blender and with 1 cup of water and blend until creamy (about 30 seconds).

3. Add the remaining 1 cup water, maple syrup, cinnamon, vanilla and a pinch of salt (to bring out the other flavours). Blend again to combine.

4. Best served chilled. This will keep in the fridge for up to 5 days. Stir before serving as pecan milk will separate over time.

– Extra nutty: To enhance the intensity of pecans’ nutty taste, try using freshly roasted pecans instead of raw ones – just pop them in the oven on 170C for 5-10 minutes!

– Chocolate pecan milk: Add 1 tablespoon of cacao powder to the blender.

– Sweet pecan milk: Chop up a couple of juicy Medjool dates and add to the blender for some natural sugar.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you try this recipe!