Vegan Moist and Fluffy Biscuits

You know how every biscuit recipe you see asks for you to chill your dough for at least 30 minutes in the fridge before baking so you get a fluffy product? Well, there is a simple secret to NOT having to chill them and waste waiting 30 minutes - use very cold vegan margarine and very cold almond milk; and I mean almost ice cold, cold. You will be impressed how they come out equally moist and fluffy.

Vegan Blueberry Muffin

These blueberry muffins are so easy, and so tasty. They are super easy to mix up, and are really moist due to the banana and the almond meal. If you can't use whole wheat then a good substitute is whole spelt flour, which is used here.

Vegan Chocolate Brownie Waffles

These are not your every day breakfast waffles. Add ice-cream or any toppings you can think of and they can be eaten as a full blown dessert. What would you do with these decadent thick belgian waffles?

Vegan Breakfast Scrambled Tofu

Tasty and nutritious on its own with thick slices or good wholemeal bread, this dish is even better accompanied by luscious fried tomatoes, fried potato and maybe even some vegan sausages.

Vegan Bran Muffins

These high-fibre muffins are deceptively light and full of flavour. The mixture keeps for at least two weeks in an airtight container in the fridge, so make a double recipe and bake a fresh batch each morning. Perfect breakfast for people always on the go or a perfect mid-morning snack.

Vegan Fluffy Breakfast Pancakes

What a treat to start the day with these light and fluffy pancakes. Be sure to sue white flour, because wholemeal flour makes them heavy. Serve with fruit of choice with warmed maple syrup or agave nectar.