Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

If you’re a nut butter lover like me, this one’s for you. It’s incredibly easy to whip up a huge batch – literally just throw all the ingredients into one bowl, mix and bake!

High in fibre and skin-loving essential healthy fats, this makes a quick fuss-free breakfast – try it with a handful of berries and a splash of my 2-Minute Pecan Milk (or any other milk). I’ve also been sprinkling this granola on my porridge lately – the texture combination of crunchy oats + creamy oats is SO good together!

Be sure to check out my other granola recipes below:

Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

Salted Almond Butter & Coconut Granola

I developed this recipe using ingredients from Indigo Herbs.

Makes 3 cups



  1. Preheat the oven to 170 C and line a baking tray with greaseproof paper.
  2. Melt the coconut oil if needed, then combine all the ingredients, except coconut chips, in a large bowl and mix well.
  3. Spread the granola mixture on the lined tray with a spatula, and pack it together so that clumps form.
  4. Bake for 15 minutes, then remove from the oven and stir to ensure even baking. Sprinkle over the coconut chips, pack together tightly, and return to the oven for a further 10 minutes, then allow to cool fully before storing in an airtight container.

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

Almond Butter Coconut Granola Vegan Gluten-Free


Brunch in Paris“Bruncher” has become an established verb in the French capital, where I recently spent 6 months living (read all about my Year Abroad Paris Experience here and my Top Madrid Brunch Spots here!). The Parisians have become obsessed with “brunching”. Brunch is SO much more than just a breakfast-lunch hybrid; it involves slow and indulgent weekend meals (my particular favourite being Avocado Toast), a frothy cappuccino, and often a cocktail or two!

So if you’re heading to Paris and want an excuse to lie in bed for an extra couple of hours on a Sunday, eat pancakes until you can’t move and catch up with friends over a more than just a croissant, then head to one of the restaurants below. You can also check out my Insiders Guide to Paris for the Health Bloggers Community here.

Paris architecture

Season – Located in the heart of Le Marais area, the chic décor will make you feel like you’re in a healthy hotspot in LA. The vast menu offers superfood favourites such as açaí bowls and matcha smoothies, as well as various types of granola, cold-pressed juice and avocado on toast with poached eggs. Their take-away shop round the corner is also perfect to grab a veggie burrito to eat in a nearby green space. 



Judy’s – Situated on a gorgeous street corner in the sophisticated district of Saint-Germain-des-Près, this is the ideal spot for people watching, smoothie-in-hand. Their grain bowls are composed of quinoa, lentils and various salads, and they offer an array of desserts with gluten-free and dairy-free options. 


Love Juice Bar – Best known for its wonderfully thick “nice-cream” bowls – creamy satisfying smoothie bowls that taste more like dessert. Each “nice-cream” flavour is incredible in its own right, but my favourites include the peanut butter bowl, chocolate bowl and mango & passion fruit bowl. This place also serves the absolute best avocado toast in town. 

Love Juice Bar


Paperboy – If you’re looking for a cute relaxed hangout spot on a Sunday morning, this is the place to be. Famous for its brunch burgers, pancakes and soft-boiled eggs. Located near Place de la République, the minimalist wooden décor is complete with old-school American diner products.



Café Oberkampf – From granola with yoghurt or almond milk, to butterbean and sun-dried tomato salad, to the most heavenly cappuccinos, this it-restaurant has it all!

Café Oberkampf

Café Méricourt – From the same owner as the much-loved Café Oberkampf, Café Méricourt is famous for its spicy shakshuka alongside pancake stacks and other brunch staples. Don’t forget to make reservations online unless you want to spend your morning standing in the queue! 

Café Méricourt

BOL Porridge Bar – This adorably tiny café is the definition of cosy, serving the ultimate hug-in-a-bowl: oatmeal, with every topping imaginable! Keep it classic with sliced banana and granola, go tropical with kiwi and toasted coconut chips, or channel your sweet tooth with a pool of melted peanut butter and chocolate chips!

Bol Porridge Bar

Biglove Caffè – The fourth of the Big Mamma restaurant group to open, Biglove offers plenty of gluten-free dishes (including a delicious pizza) and an all-day brunch menu with an Italian vibe. Expect fluffy blueberry pancakes, stuffed peppers and spicy avocado toast. The walls are lined with wooden shelves filled with authentic Italian deli products.

Biglove Caffe

For more tips on what to do in Paris, don’t forget to read my post on my Year Abroad Experience in Paris.

I’ve also written about my Top 11 Brunch Spots in Madrid.

If you try out any of these restaurants, tag me in a photo on Instagram @cerealandpeanutbutter – I’d love to hear your thoughts!Paris Blue Door in Le Marais


Chocolate Chip Quinoa GranolaChocolate Chip Quinoa GranolaChocolate Chip Quinoa Granola

If you’ve had a browse on my blog, you’ll know that I have a sweet tooth, particularly when chocolate is involved. You may have also noticed my soft spot for granola, with recipes including my Salted Almond Butter GranolaNutty Cinnamon Granola and Banana Nut Crunch Granola – granola always hits the spot for me, so combined with my passion for all things cacao, this recipe was bound to be a hit!

My latest granola recipe tastes decadent enough to be dessert-for-breakfast, and is heavenly straight out of the jar. To be honest, I struggle to keep my hand out of the jar and steal a mouthful or two every time I walk into the kitchen! I challenge you to resist…

It’s all of these things and more:

  • Crunchy
  • Clustery
  • Cacao-infused
  • Studded with chocolate chips
  • Sweet yet salty
  • High in fibre
  • Filling + satisfying
  • Free from dairy/gluten/refined sugar
  • Suitable for vegans

Chocolate Chip Quinoa Granola

Chocolate Chip Quinoa Granola

Makes 3 cups


  • 1 and 1/2 cup oats
  • 1/2 cup quinoa (uncooked)
  • 1/2 cup walnuts, chopped
  • 1/4 cup coconut flakes
  • 1/4 cup cacao powder
  • 3 tablespoons coconut sugar
  • 1/2 cup maple syrup
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Himalayan/sea salt
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 160 C and line a large baking tray with greaseproof paper.
  2. In a large bowl, add the oats, raw quinoa, walnuts and salt.
  3. In a pan, melt the coconut oil over a low heat, then remove from heat and stir in the vanilla, maple syrup, coconut sugar and cacao/cocoa powder until smooth.
  4. Pour the liquid mixture into the bowl and mix well stir until all ingredients are coated.
  5. Spread the granola mixture on the lined baking tray. Bake for 15 minutes, remove from oven and stir it to ensure even baking. Add the coconut flakes, then return to the oven for a further 10-15 minutes.
  6. Scatter the chocolate chips and allow to cool fully before storing in an airtight container.

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

Chocolate Chip Quinoa Granola


Nutella Chocolate Brownies Gluten FreeGluten-Free Dairy-Free Chocolate BrowniesGluten-Free Dairy-Free Chocolate Brownies

Nutella Chocolate Brownies Gluten FreeNutella Chocolate Brownies Gluten Free

These brownies are a chocoholic’s dream: gooey on the inside yet flawlessly crisp on the outside, and loaded with dark chocolate chips of course. They will melt in your mouth hot out the oven, but taste equally delicious the next days after going more fudge-like in the fridge! Even before putting them in the oven, I could tell they’d be a hit as I may or may not have slipped a finger into the batter!

They’re the easiest fool-proof brownies to make – all you need is one bowl, no fancy equipment required! These freeze really well too so why not double up the ingredients to be sure to have some on hand for a while?! 

I threw this recipe together one Sunday morning, when my friend had heavily hinted that he wanted me to bake him some brownies the night before. Given that he eats everything (gluten, dairy, you name it), I knew I had to make these extra special to get his stamp of approval – needless to say they were a success! I even made another batch of them this morning and I am munching on my second one right now, while planning to eat a third one while I catch up on a highly overdue snack-in-hand Netflix session later. Dreamy Sunday evening on the horizon!

All that’s left to do is make these now and thank me later…

Gluten-Free Dairy-Free Chocolate Brownies

Gluten-Free Dairy-Free Chocolate Brownies

Nutella Chocolate Brownies Gluten Free

Gooey Nutella Brownies

Makes 16 brownies


  • 1 1/2 cups (450g) Chocolate Hazelnut Butter (I use Meridian Foods – or use Nutella if not dairy-free)
  • 1 cup (140g) gluten-free self-raising flour
  • 1 cup (120g) ground almonds 
  • 4 eggs
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 100g dark chocolate chips, or finely chopped dark chocolate


  1. Preheat oven to 180°C and line a brownie pan with greaseproof paper.
  2. Whisk the eggs in a large mixing bowl, then add the vanilla extract and maple syrup and whisk until fluffy. Add chocolate-hazelnut spread and beat until fully combined.
  3. In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until a completely smooth batter forms.
  4. Pour the mixture into the lined pan and use a spatula to smooth out the top. Sprinkle a few chocolate chips on top and bake for 25 minutes.
  5. Allow to cool fully before slicing, then keep refrigerated. 

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

Gluten-Free Dairy-Free Chocolate BrowniesGluten-Free Dairy-Free Chocolate BrowniesNutella Chocolate Brownies Gluten Free


Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

According to my housemates, this cake is THE BEST DESSERT I’VE EVER MADE (in addition to my Chocolate Peanut Butter Jelly Cups and my Chocolate Chip Blondies) !!! Unlike me, most of my friends eat everything – gluten, dairy and heaps of refined sugar, so considering this cake is free from ALL of those things, I was over the moon when they devoured the whole cake within a few hours!

If that hasn’t already sold it to you, this Triple Chocolate Cake is layered generously with my extremely popular Sticky Toffee Date Frosting – which is quite literally the icing on the cake – it’s a sort of cross between toffee and fudge that melts in your mouth thanks to the soft Medjool dates, with caramel undertones from maca powder.

The Salted Caramel Popcorn on top adds a whole other level to both the taste and texture – crunchy yet chewy with vanilla and maple undertones. If you’re short on time or feeling a little lazy, you could easily replace it with any store-bought popcorn, but I urge you to try my Salted Caramel Popcorn recipe at least once in your life – I promise you will never look back!

The “triple” chocolate from the title comes from three different sources of chocolate – cacao, carob and a bar of dark chocolate. I personally love the individual depth of flavour given by each of these but if you can’t get hold of carob feel free to just use cocoa powder and plain chocolate! The chocolate cake itself tastes incredibly decadent but surprisingly it does not contain any butter/ margarine or oil at all (not even my beloved coconut oil!). Instead I used avocado but you can’t taste it at all – the healthy fats inside make the cake amazingly moist with the perfect texture. It is also completely FLOURLESS, using a combination of oats and almonds blended together.

Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

Flourless Triple Chocolate Cake with Sticky Toffee Frosting and Salted Caramel Popcorn

Makes 8 large slices


100 gram dark chocolate, melted (I used 75% cacao)

2 avocados, peeled and pitted

1/4 cup cacao powder (can replace with regular cocoa)

2 tablespoons carob powder (can replace with extra cacao/cocoa)

2/3 cup coconut sugar (I used The Groovy Food Company)

3 heaped tablespoons maple syrup

1.5 teaspoon vanilla extract

1/3 cup almonds

2 tablespoons rolled oats

1/4 cup almond milk

2 eggs (use flax eggs for vegan option)

1/2 teaspoon baking powder

1/4 teaspoon sea salt

Frosting: Sticky Toffee Date Spread RECIPE HERE

Decoration: Salted Caramel Popcorn RECIPE HERE


  1. Pre-heat the oven to 175C and line a square cake tin with greaseproof paper.
  2. Pulse the almonds and oats together in a food processor until they resemble a flour.
  3. Add all remaining ingredients, except dark chocolate, to the food processor and pulse until an entirely smooth mixture forms.
  4. Add the melted chocolate and pulse again until fully combined.
  5. Pour the batter into the lined cake tin and bake for 35 minutes, then remove from the oven and allow to cool fully.
  6. Cut the cake in half. Spread half of the Sticky Toffee Date Frosting over one half of the cake, then place the other half of the cake on top and cover it with the remaining Sticky Toffee Date Frosting and decorate with Salted Caramel Popcorn.

I’d love to see photos if you make this recipe! Don’t forget to tag me on Instagram @cerealandpeanutbutter with your creations.

Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn