Dark chocolate dipped almond biscuits with sea salt


I was recently asked by the lovely founder of 1999 Magazine, 16 year old Ruby, to create a recipe that would feature in the first issue. “1999 is a magazine that celebrates and encourages creativity” with recipes, articles, artwork and photography from an array of contributors. It’s a pleasure to be featured and the magazine is such an amazing and cool achievement for Ruby, so everyone head over to 1999 and order your copy!

I couldn’t resist sharing the recipe on my blog too so here you have, my dark chocolate dipped almond biscuits with sea salt. These gluten and grain free biscuits are packed with protein and fibre from the ground almonds and coconut flour, yet remain completely soft and smooth inside. The almondy-deliciousness is really brought out by the vanilla and almond extract; start with half a teaspoon of almond extract, but add more if you want a little bit more of a ‘marzipan’ taste. The addition of the healthy fats from the grass-fed butter or coconut oil provide a great flavour to the mix; you only need a touch of sweetness from the pure maple syrup to satisfy your taste buds. Incredibly simple but so good.


Dark chocolate dipped almond biscuits with sea salt Makes approx. 12 biscuits

200g ground almonds 6 tbsp coconut flour 1/4 tsp baking soda Pinch of sea salt 3 tbsp pure maple syrup 3 tbsp organic unsalted butter or coconut oil, at room temperature 1 tsp vanilla extract or seeds from 1 vanilla pod 1/2-1 tsp almond extract 1 free range egg 75g dark chocolate (I use Green & Black’s 85% cocoa)

Preheat the oven to 350F/175C.

Place the ground almonds and coconut flour in a food processor and blitz for a minute to create a smoother flour. Add the baking soda and a pinch of sea salt and continue to mix. Add the maple syrup, coconut oil/softened butter, vanilla, almond extract, and the egg. Blitz again until a dough-like mixture forms. You could also do this by hand.

Tip the mixture onto a clean surface and roll into a ball. Place the dough into the fridge for about 10-15 minutes to chill.

Take the dough out of the fridge. Using a rolling pin, roll the dough out until it has a thickness of about 1cm.

Using a glass or cookie cutter, cut out the desired shapes and place onto a baking tray lined with parchment paper. I used a glass with a diameter of 6.5cm to cut the shapes.

Bake for 8-10 minutes, until lightly golden. Then allow the cookies to cool on a cooling rack.

Whilst the biscuits cool, boil a small pan of water and melt the dark chocolate in a bowl over the pan.

Dip half of each biscuit in the melted chocolate, sprinkle with sea salt and place in the fridge for about 5 minutes to set.

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The stain magnet

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TOPSHOP shirt dress (similar here and here)

Within 10 minutes of putting on this shirt dress, I seem to attract spillages. Every single time. Water is 95% more likely to spray on me than if I were to be wearing any other garment. I can assure you, this fabric has no water-wicking properties whatsoever. I’m not one to care for minor stains, as an art student I’m used to a little mess and this old Topshop number and rather resembles an old painter’s shirt. But, where do you overstep the ‘laidback’ line? I seem to be fitting the wire-haired artist look with the scraped back hair but embrace the stains, become a painter.

Fringing on Friday

FF – Fringe Fridays – do you reckon it’ll become a thing? Nothing says “it’s Friday!!!” like a little bit of fringe. I mean c’mon, it invites you to swing in celebration as you embrace Saturday with open arms and the tassels brush against your leg in the breeze.  Apart from getting caught on door handles, in zips and other such impracticalities, I can find no major fault in the magnificent trim that allows you to feel like you’re about to go to a party. Oh, by the way, don’t ask why my legs were crossed in every single shot…I didn’t need to go to the toilet, no. DSC_7907-2DSC_7959-2DSC_7792DSC_7878DSC_7760

ZARA dress (here)
TOPSHOP sunglasses (similar here)
Greek sandals (similar here and here)

Eighteenth Birthday

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Wearing: J Crew dress, Topshop sunglasses (similar), Dune shoes

The past couple of weeks have been very hectic; finishing my final A-Level exams, leaving school forever (!!!), passing my driving test, celebrating friends birthdays and now my own 18th. I’m finally a free woman which means plenty of time for regular blog updates and sharing lots of recipes and other style-related content.

I kicked my birthday off with a lovely brunch with my mum and sister in Shoreditch and a wander round in the sunshine. I’m keeping this post very short and sweet as I’ve got celebrating to do, but I look forward to whatever adult life brings and an exciting summer ahead.

Now, pass the gin *insert dancing lady emoji*.

URBAN OUTFITTERS: butternut squash and quinoa burger


In collaboration with Urban Outfitters, I’ve put together a fresh and bright colourful for a little festival food inspiration that’s protein packed, antioxidant rich and crammed with healthy fats. If you fancy an alternative to the standard beef burger for a summer barbeque or picnic, this vegetarian and gluten free burger is incredibly juicy, hearty and nutritious – totally blowing away the mound-of-earth misconception of veggie burgers. The balance of the spices, depth of the ground walnuts and kick of the fresh coriander and garlic creates a truly flavour packed treat. The idea originated from ingredients that make up one of my favourite salads – spicy roasted squash, quinoa, goats cheese, avocado, red onion. The thought was to turn the concoction of flavours into a tasty patty, so really, when you’re eating this burger you’re basically eating a salad? Warning: it was difficult to refrain from demolishing the mixture before I could even shape the burgers.

You can make up a batch of the burger mix up and freeze the patties ready for a quick summer weeknight dinner or a weekend BBQ. They also make a delicious packed lunch, stored in this Gentlemen’s Hardware Aluminium Lunch Tin; for those days when you feel like eating like a gentleman. The tins are also the perfect size for fillings with a few patties to share with friends.

Check out the post on the Urban Outfitters blog here.


Butternut squash and quinoa burgers with goats’ cheese

[Makes 5-6 burgers]

700g peeled and cubed butternut squash
1/2 tsp sweet paprika
1 tsp cayenne pepper
Sea salt and pepper
1 tbsp coconut oil/ghee

1/2 cup quinoa (preferably soaked for 8 hours, or if you can’t soak it, thoroughly wash and rinse the quinoa and follow packet instructions)
1/2 cup water

3/4 cup walnuts
1/4 cup sunflower seeds
1 onion, finely diced (white or red)
2 garlic gloves, minced
1/2 packed cup fresh coriander leaves, finely chopped
1 free range egg
Coconut oil to fry

Goats’ cheese
Red onion



1. Pre-heat the oven to 200 C/400 F. Chop the butternut squash into very small cubes and coat in the spices, salt and pepper. Place coconut oil in a baking tray and place it in the oven for a couple of minutes to melt. Then chuck the squash into the baking tray and coat with the melted oil. Bake this for about 40 minutes or until the squash is very soft.

2. Whilst the squash bakes, cook your quinoa. Soaking the quinoa before cooking makes it easier to digest and enhances the nutrients. If you are soaking, thoroughly rinse, bring 1/2 cup water to the boil, add the quinoa, reduce to a low heat and cook for about 15 minutes. Alternatively, if you do not soak the quinoa, follow the packet instructions for cooking.

3. Whilst you wait for everything to cook, chop the onion, garlic, and coriander. Place the walnuts and sunflower seeds into a high speed blender or food processor and blitz until a fine flour forms.

4. Once the squash is cooked, take the soft cubes out of the oven and place in a large mixing bowl. Using a hand-held masher, puree the squash cubes together. Add the cooked quinoa, ground walnut and sunflower seeds, onion, garlic and coriander and stir together. Now crack the egg into a small bowl, whisk and add to the rest of the mixture. As I do not currently have a food processor, I have combined the burger mix by hand, however, you could simply place all the ingredients into a food processor to save time and washing up! I actually really like the texture that the hand-mixed method gives.


5. Take a couple of large spoonful of the mix into your hands and mould it into your burger shapes. I found this mix made about 5 fairly large patties, however, feel free to experiment and make smaller sized burgers. You could also create smaller, flatter burgers which could be stacked with goats’ cheese and avocado in the middle.

6. Now take a frying pan or griddle, add a spoonful of coconut oil and set on a high heat. Make sure the pan is very hot so that the burgers cook well in the oil. Once hot enough, add one of the burgers, turn the heat down to a medium and fry the burgers on each side for a couple of minutes until golden. Repeat this for each burger. Alternatively, you could also try cooking these patties a barbeque, with some grilled Portobello mushrooms.

7. Crumble on some goats’ cheese, a few slices of avocado and any other garnish you wish. A tahini dressing or dip or hummus would also taste great with this!


Harissa Hummus


Happy International Hummus Day aka but new favourite day.

Hummus, houmous, humous, humus? Whatever the true spelling, you can’t not mark international hummus day, so I’ve decided to spice up the standard recipe with a little bit of a Tunisian twist. I’ve been using the harissa spice mix a lot in cooking lately; from baked sweet potato fries, roasted butternut squash or celeriac and lamb tagines. I’ve blended up a quick hummus with lots of flavour, that packs in the antioxidants and immunity boosting properties of the spices, whilst the chickpeas and tahini are a great source of protein, calcium and iron – fab for bone, muscle, skin, and blood health.

1 tin chickpeas
2 cloves garlic
1 heaped tbsp tahini
2-3 tbsp olive oil
Juice of 1 lemon
2 tbsp of water to thin (or more)
1 tsp harissa powder
Sea salt and pepper

Chopped parsley, olive oil, sesame seeds, harissa, or more S+P to garnish.

Drain and rinse the chickpeas (or soak and boil your own). Put all of the ingredients into a food processor or blender and pulse until smooth.


Spring Clean

DSC_4553Happy 1st April! A little eager for summer, I’m welcoming Spring with a crisp white attire – which, a green smoothie, some turmeric and a couple of spoonfuls of peanut butter later, won’t be very white for long, I can assure you. Wearing white-on-white almost makes me feel as though I’m not wearing monochrome and feel a little less bad about avoiding colour…even though I very clearly am still wearing monochrome? I’m liking the contrast between the ragged, frayed jeans and the tailored look of the dress; definitely an easy way to dress down the open-back Zara number.

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Maybe it’s vitamin D getting to my head from the brief appearance of the sun, but I’m feeling a little bit of spring ‘optimism and youth’ and re-living my childhood sartorial choices with the dress and jeans combo – a mix that has somewhat evolved from the days of floral Boden dress and pink corduroy trousers. Someone get the S Club 7 CD on quick.

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ZARA dress
ASOS jacket + shoes

Coconut yogurt + roasted beetroot dip


Inspired by part of a lunch I had at Raw Press last month – a divine baked beetroot with a blob of coconut yogurt on top – I wanted replicate the melt-in-the-mouth delicious-ness in the form of a sweet yet spicy dip. This is a perfect side to accompany some baked rosemary sweet potato fries or fresh crudités. I’ve used the natural coconut yogurt by the Coconut Collaborative for an incredibly creamy flavour. Although here I could only get my hands on the purple packaging which comes with a small packet of seeds and berries, the flavour of the yogurt is still natural and I have just reserved the seed mix for breakfasts/smoothies.



Behold, yogurt made from the milk of the coconut!

The dip:

2 small beetroot, roasted
1/2 cup coconut yogurt
2 cloves of garlic
1 tbsp. tahini
1 tsp tahini
Juice of 1/2 lemon/lime
1 tbsp extra virgin olive oil
1 spring onion
A handful of fresh coriander
1 tsp cumin
Pinch of cayenne, paprika and chilli flakes
Sea salt and pepper

Preheat the oven to 200C/400F. Scrub and dry the beets then wrap each one in tin foil. Bake them for about a hour, until soft on the inside. Once cooked, leave to cool and assemble the rest of the dip ingredients. Once cool, place the ingredients in a blender or food processor and blend until smooth. Adjust the spices to your liking. As I’ve said before, I’m a spicy food kinda gal so used quite large pinches of spices, but just go with your instinct. To serve, drizzle some extra chilli flakes, olive oil and some sesame seeds (toasted or raw).

I served the dip with some baked fries, made by slicing 1 sweet potato and 1 large carrot and roasting in ghee/coconut oil, S+P, cayenne, rosemary and cumin. Simply bake for about 30-40 minutes, whilst the beetroot cooking! This would also be lovely with a sprinkle of feta and a fresh rocket salad.



I was thrilled to be asked to ‘take over’ the Urban Outfitter’s instagram account a couple of Sundays ago, as part of their first ever installment of #UOunearthed. I had intended to write a little blog post nearer the time but the past few weeks have been so busy and I never got round to it (yay for A-Levels). So, below are the photos that I posted on their account on the day, featuring some lovely UO products. A big thank you for having me!



How many pairs of culottes are too many?

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How many pairs of culottes are too many? Cos I just bought another pair.

To justify my purchase:
1. they’re not black or white, and
2. they were in the sale for a ridic price – so, it would have been equally as ridic if I didn’t buy them.

Not the most practical for winter, but sometimes you just have to let your legs get a little chilly, for the sake of fashion, darling. This pair are from the Topshop Tall section, making them longer in length than my other culottes, which I love. I also feel slightly more practical as don’t feel as though I’m wearing shorts in January. I opted for favourite partner for these trousers, a boxy tee – because why balance out the over-sized, wide-legged pantaloons with a tiny crop top when you can channel tent-chic.

I’m wearing: Topshop top & culottes, a thrifted jacket, Dune shoes.