• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

• In a bowl combine the wet mix, dry mix and apple mix and — you guessed it — mix all together to make a thick batter.
• To cook, pour the oil into a very deep, wide saucepan and heat. The oil should come no higher than halfway up the sides.
• Roll the batter into balls/your desired nugget shape and deep fry for 3–4 minutes. (Ideal frying temp is 120–150°C / 250- 350°F).
• Keep the apple of my eye/your eye on the apples. While frying, quickly mix your drizzle ingredients together. Warm your Biscoff (pan or microwave).
• Remove your nuggets, draining any excess oil and put on a plate to serve.
• Drizzle on your drizzle, dust with icing sugar.
• Dust with icing sugar. Serve the Biscoff on top or to the side.
• Add a dollop of ice-cream.

• Preheat the oven to 325°F/160°C (150°C convection) and line a large baking sheet with parchment paper.
• In a large mixing bowl, stir together the rolled oats, pecans, seeds and sea salt. In a large saucepan over low heat, gently melt together the coconut oil, maple syrup, vanilla extract and ground cinnamon. Once the coconut oil is melted, slowly add the oat-and-nut mixture to the pan and gradually mix together so everything is coated.
• Carefully tip the granola onto the baking sheet and spread it out evenly to roughly 1/2-inch (1.5-cm) depth.
• Place in the middle of the oven and bake for 30 minutes, or until golden brown.
• Remove from the oven and allow the granola to cool completely. Now sprinkle over the roughly chopped apricots and toasted coconut flakes and mix them into the granola base. Store in a sealed jar and use within a month.

• Heat the water in a microwave-safe bowl in a microwave or in a small saucepan over the stove until it’s lukewarm but not yet hot (110 to 115°F [43 to 46°C]). Stir in the sugar and yeast. Let the mixture stand for 5 minutes until the yeast foams.
• In a large bowl, whisk together the flour and salt. Pour in the melted vegan butter and the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Turn out the dough onto a clean work surface and knead for 5 to 6 minutes, or until soft and springy. If the dough feels too dry, wet your hands with a little warm water and continue kneading. If it’s sticking to your fingers, add a dusting of flour, but err on the side of a stickier dough.
• Place the dough in a well-oiled bowl and turn the dough over a couple of times so it’s coated with oil. Cover the bowl with a clean, damp towel and place in a warm spot to rise for 1½ hours, or until the dough has doubled in size (see Tip).
• While the dough rises, make the filling: In a small bowl, use a spatula to mix the vegan butter, brown sugar, cinnamon, cardamom, ginger and allspice into a spreadable paste.
• Grease a 9 x 13–inch (23 x 33–cm) baking dish with vegan butter and line with parchment paper, leaving a slight overhang for easy removal.
• Once the dough has risen, roll it into a 12 x 18–inch (30 x 45–cm) rectangle. Spread the filling mixture over the surface and, starting from the wider end of the rectangle, roll the dough into a tight log. Use a sharp knife or a clean length of dental floss to cut the log into nine equal-sized pieces.
• In the prepared baking dish, arrange the rolls,cut side down, in a single layer. They will rise quite a bit, so each roll should just barely be touching the others. Cover the dish with plastic wrap and place in a warm spot to rise for another 45 minutes.
• When ready to bake, preheat the oven to 350°F (180°C). Uncover the cinnamon rolls and bake for 30 to 35 minutes, or until the tops are lightly golden brown. Be careful not to overbake, these taste best when they’re still a little gooey.
• While the cinnamon rolls bake, make the glaze:In a small bowl, whisk together the powdered sugar, maple syrup, vanilla and 1 tablespoon(15 ml) of nondairy milk. If the glaze seems too thick, add another splash of milk until it’s smooth and pourable.
• Remove the cinnamon rolls from the oven and allow to cool for 5 to 10 minutes before pouring the glaze on top. Serve warm.

• Pour the almond or oat milk into a small bowl and add the apple cider vinegar. Stir and set to one side.
• Place the apples in a saucepan with the water and vanilla extract. Cook over medium heat for 10 minutes, until the apples have softened. Stir occasionally to prevent them from sticking to the base of the pan.
• Once the apples have cooked, put them in a blender with the almond/oat milk mixture and the oats, coconut oil and baking powder. Then blend until the batter is smooth.
• Heat the waffle iron and lightly brush it with coconut oil. Carefully spoon the waffle mix onto the hot waffle iron, spreading it out evenly. Close the lid and cook for 8 minutes. After 8 minutes, check the waffles and, if not completely golden, cook for a further 2 minutes.
• Once the apple waffles are ready, place them on the table and let everyone help themselves to berries, orange slices, a drizzle of melted vegan chocolate or maple syrup, chocolate spread and vegan whipped cream.

• Preheat your oven to 190°C, flip a muffin tray upside down and grease every other cavity of your muffin tray.
• Prepare your flax eggs and set them aside for 10 minutes prior to use.
• In a large bowl, combine the flour and vanilla powder (if you’re using vanilla extract instead, then add it in step 3).
• In a saucepan, heat the water, vegan margarine, brown sugar, granulated sugar, and salt and stir until the margarine is fully melted and sugar dissolved. Bring to a boil, then add it to the vanilla/flour mixture immediately.
• Stir with a spatula and add in your flax eggs. Mix until everything is fully incorporated, then transfer the dough into a large piping bag with a star shaped nozzle.
• Starting at the bottom, pipe the dough around every other muffin cups. Be sure to pipe them right onto the row below, slightly pressing into the lower row to avoid any cracks in your churro bowls. Spray the piped cups with a little rapeseed oil, then bake in the oven for around 20 minutes or until golden.
• Remove them from the oven and let them cool down for 20 minutes before removing them from the muffin tray.
• Combine the remaining granulated sugar and cinnamon in a bowl and toss your churro cups in the mixture, then plate them and add a scoop of vegan ice cream alongside raspberries, nuts and syrup.

• Start by placing the plant milk into a jug and stirring through the apple cider vinegar, then set aside to curdle for about 10 minutes.
• In the meantime, sift the flour, baking powder, baking soda, salt, cinnamon and ginger into a mixing bowl.
• Stir the yogurt, maple syrup, molasses and vanilla extract into the curdled plant milk and whisk thoroughly to mix in the sticky molasses.
• Pour the wet mix into the mixing bowl with the flour and whisk until you get a smooth batter. Set aside for 5 minutes and preheat and grease your non-stick pan in the meantime.
• Add about 3 tablespoon of batter into the pan and shape your pancake with the back of a spoon. Carefully, but quickly flip once the edges begin to firm up. Repeat until the batter is used up. Please see the notes below for more information on the cooking process.
• Serve your gingerbread pancakes stacked and fill maple-sweetened yogurt between the layers. Top with your favorite toppings and drizzle with maple syrup before serving.

• Drain and rinse the chickpeas, then add them to a food processor and pulse for 20 seconds or until your chickpeas are roughly broken down.
• Use the food processor to combine all ingredients apart from the chocolate chips (if using) until you get a dough-like texture.
• Remove your cookie dough from the food processor and knead the dough with your hands to add in the chocolate chips.
• Serve your cookie dough immediately or place it in an air-tight container in the fridge for up to 2 days.

Make the almond crust

• In a large bowl, combine flour, ground almonds, sugar, and salt. Add cold vegan butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Gradually add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes.

Prepare the filling

• In a bowl, toss the sliced pears with sugar, maple syrup, lemon juice, and ground cinnamon until evenly coated. Set aside.

Assemble the galette

• Preheat your oven to 190°C. Roll out the chilled dough on a floured surface into a rough circle about 12 inches (30cm) in diameter.
• Transfer the dough to a baking sheet lined with parchment paper. Sprinkle the center of the dough with 1 tablespoon of ground almonds.
• Arrange the pear slices in the center, leaving a 2-inch (5cm) border around the edges. Fold the edges of the dough over the pears, pleating as you go, to form a rustic edge.
• Brush the crust with almond milk and sprinkle it with sugar (optional).

Bake

• Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.
• Allow the galette to cool slightly before slicing and serving.

• Preheat the oven to 350 degrees (180 degrees Celsius). Generously grease a 9 x 13 inch (23 x 33 cm) baking dish with about 2 tablespoons of the butter.
• If using the ripe bananas, mash them in a large bowl until no lumps remain. Add the milk, chia seeds, cornstarch, vanilla, cinnamon, and salt and whisk vigorously. Refrigerate for 10 to 12 minutes to allow chia seeds to jell. Remove from the fridge and stir briefly to break up any chia seed clusters. Set aside.
• In a nonstick skillet over medium heat, heat the coconut oil. Cook the banana halves, flipping once, until golden brown and caramelized, about 2 minutes on each side. Using an offset spatula (or a fork, but be gentle), arrange the banana slices in a single layer on the bottom of the prepared baking dish.
• In the same skillet you used for the bananas, add the brown sugar, 2 tablespoons maple syrup, and ¼ cup (60 ml) of water. Cook over medium heat, stirring, until the syrup is aromatic and the sugar is dissolved, 1 to 2 minutes. Pour the caramel over the fried bananas.
• Working with one piece at a time, dip the sliced bread into the milk mixture, until the milk is just absorbed. Build layers on top of the bananas and caramel in the dish, overlapping the soaked bread slices so there aren’t any gaps. When you run out of bread, pour any leftover milk mixture on top. Press down on the bread to make sure all the slices are evenly coated and saturated. Break the remaining 2 tablespoons butter into small pieces and sprinkle over the top.
• Bake for 35 minutes, or until golden. Let cool for about 15 minutes to give the caramel time to set, then run a large knife around the edge of the bread to loosen it from the dish. Place a cutting board or large platter on top of the baking dish. Use a kitchen towel or oven gloves to hold the two together securely. Take a deep breath and flip the cutting board and dish over in one swift move. Voilà!
• Serve warm with coconut or vanilla ice cream (if using) and additional maple syrup. Leftovers can be stored, covered, in the refrigerator for up to 2 days. Warm in a low oven before serving.

For the dough

• In a small bowl, whisk together the flaxmeal and water. Let sit while you prepare the other ingredients. It will thicken and gel to form an egg-like consistency.
• In a large mixing bowl whisk together the sugar, flour, instant yeast, and salt.
• Pour in the oat milk, melted butter, and soaked flaxmeal. Mix together using a heavy spoon or a stand mixer. Knead the dough by hand, either in the bowl or on the counter top, for a couple of minutes to make the sough smooth. Let rise for in a covered bowl for 2 hours.

For the filling

• Mix together all of the filling ingredients. Set aside.

For the rolls

• Place risen dough ball onto a non-floured work surface. You don't want added flour on your dough because then it won't stick to itself when you roll it. Roll the dough out until it is roughly half an inch thick or it is a 12 inch by 18 inch rectangle.
• Spread the filling out over the dough so that it evenly covers the entire rectangle minus a half inch void on one of the long ends.
• Roll the dough moving towards the gap end. When rolling make sure to drag the roll back into itself gently so that the roll is tighter than loose. Once you have finished rolling to the end let the dough sit on its seam end while you prepare the pan and gather other materials.
• Using spray oil or butter grease the inside of a 9 inch by 13 inch glass baking dish.
• Cut the roll into 12 pieces using the sharpest knife you own. Instead of pressing down use a light sawing action to avoid compressing the rolls.
• Place the rolls into the baking dish. Cover and refrigerate overnight or let sit on the countertop for 2 hours before proceeding to baking.
• If refrigerated, remove and let warm at room temperature for 1 hour while you preheat the oven.
• Preheat the oven to 375 F.
• Bake, uncovered, for 20-25 minutes. The tops of the rolls will be lightly browned. Remove from oven and place the baking pan on a wire rack.

For the glaze

• Whisk together the glaze ingredients while your cinnamon rolls are cooling. Add more non-dairy milk if you desire a runnier consistency. Add less if you want it thicker.
• Drizzle or spread the glaze on your cinnamon rolls and enjoy.