Nourishing your body does not need to be complicated. Listen inwards, focus on real ingredients from the Earth, and take a balanced approach. In saying that, we all crave sweets sometimes, or on a daily basis! These three recipes have been created in alignment with this philosophy; they are all delicious, plant-based, refined sugar free and sneak in a serving of fruit/veg! You’ll find zucchini, banana and pumpkin hidden in these wholesome recipes, so without further ado, have a scroll through and see what tickles your taste buds!


Chocolate Chip Banana Bread

Makes 1


1/3 cup almond milk 

1 tbsp apple cider vinegar 

2 tbsp of ground flax seed

1/2 cup maple syrup or brown rice malt syrup

1 cup mashed ripe bananas

2 heaped tbsp peanut butter 

1 3/4 cup oat flour 

2 tsp cinnamon 

1 tsp baking soda 

1/2 tsp baking powder 

chopped dark chocolate (as much as you like!)


  1. Preheat your oven to 180ºC fan-forced and line a loaf tin with baking paper. 
  2. Combine almond milk, apple cider vinegar in a large bowl and let sit whilst you mash up your bananas.
  3. Add your mashed bananas, syrup, ground flax seed and peanut butter to this mixture and stir until fully combined. 
  4. Sift in the rest of the dry ingredients and mix until all combined. Then fold in as much chopped dark chocolate as you like! 
  5. Pour into your lined loaf tin and place in the oven for approximately 45 minutes – make sure to check in at 30 minutes. You want it to be cooked all the way through the centre, with a golden brown surface.
  6. Test your patience whilst waiting for your loaf to cool down and enjoy!


Pumpkin Pancakes

Makes 6



1 1/2 cups organic plain flour 

1 flax egg (1 tbsp ground flaxseeds & 2 tbsp water) 

2 tbsp coconut sugar 

1 tsp baking powder 

1/4 tsp baking soda 

1 tsp cinnamon 

1/2 cup pumpkin puree 

1/2 cup almond milk 

1 1/2 tbsp melted coconut oil

To Serve: 

dark chocolate

fresh berries

flaked coconut

maple syrup

coconut yogurt …the possibilities are endless!




  1. Prepare your pumpkin by steaming and pureeing it in advance, store in the fridge. 
  2. In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. 
  3. Add the pumpkin, almond milk, coconut oil, and the flax egg. 
  4. Combine both the wet and dry ingredients, until a smooth batter forms.
  5. Heat up and grease your pan over a medium heat, and spoon on your desired amount of batter. Wait until you see a few little bubbles and the edges cook up, before flipping the pancakes – allowing them to cook all the way through and puff up nicely.
  6. Stack them high and serve with all your favourite toppings!


Zucchini Chocolate Muffins with Protein Frosting

Makes 10



1 cup organic flour 

1/4 cup almond meal 

1/2 cup cacao powder 

1/3 cup coconut sugar 

1 tsp baking powder 

1 tsp baking soda 

2 medium ripe bananas 

1 cup grated zucchini (don’t squeeze water out)

1/4 cup almond milk 

1 tsp vanilla extract 

vegan dark chocolate

For Icing:

3 tbsp plant-based chocolate protein powder

1 tbsp cacao powder 

1 tbsp maple syrup

3 tbsp almond milk




  1. Preheat oven to 180ºC fan-force. Line or grease a muffin tray.
  2. Place all dry ingredients (excluding the dark chocolate) in a mixing bowl and stir until fully combined.
  3. Mash up the bananas in a separate bowl. Add the grated zucchini, almond milk and vanilla.
  4. Combine both the wet and dry mixtures together and stir until it resembles a cake batter. You may need to add a little extra almond milk if it is too dry.
  5. Chop up as much vegan dark chocolate as you like and fold it into the mixture.
  6. Evenly fill the muffin tin and bake for approximately 20 minutes.
  7. Wait for the muffins to cool completely before mixing all the ingredients for the icing in a small bowl.
  8. Combine until it resembles the consistency of a spreadable icing. You may need to adjust the quantities slightly – depending on the protein powder you use. Do this slowly to ensure you do not end up with runny icing. Minimal dashes of almond milk work best!