Homemade Vegemite

Homemade Vegemite
Homemade Vegemite

Vegemite. You either love it or hate it. I’ve loved the stuff since ever since I can remember. I have lots of memories of Vegemite as a very young kid. My Mum used to make me Vegemite “Roll-Ups”. A piece of bread with the crusts cut off, with margarine and Vegemite rolled up. She even used to cut me shapes out of sandwiches using cookie cutters. My favourite is when I wouldn’t go to sleep, and I would tell her “Mum, I cant sleep. I’m hungry” and I always wanted hot Vegemite toast.
So many fond memories of the old trusty Vegemite and my lovely Mum, but as I started becoming more health conscious I noticed the amount of additives and sodium in regular Vegemite. I needed to come up with a recipe filled with the good stuff and none of the bad that tasted just as delicious.
I was really surprised at just how similar it turned out. I love it better than the original Vegemite! It also happens to be Gluten-free, and Raw. I hope you try it and love it just as much as I do.

Homemade Vegemite
4 Tbsp Black Tahini
2 Tbsp Tamari
1 Tbsp Apple Cider Vinegar
1/2 tsp Nutritional Yeast
1/4 tsp Maca Powder
tiny pinch of Himalayan Salt and Pepper

Stir all ingredients together in a small bowl until well combined. Store in the fridge.
My favourite way to enjoy this is on toast with smashed Avocado and Sesame Seeds, so delicious!


Mini Maple-Pecan Pies

Mini Maple-Pecan Pies
Mini Maple-Pecan Pies

I love the classic combo of maple-pecan. But if you don’t care for what goes into a traditional Pecan Pie, that doesn’t mean you have to go without it. These are nutrient dense, cruelty-free and delicious.

I made these into mini pies, and while they are a bit more time consuming because you need to press in 12 individual crusts to your moulds they just look so cute and perfect finger-food for parties! If you’re pressed for time or would just rather a regular sized, go ahead and make it into one big delicious pie.

Mini Maple-Pecan Pies
makes 12 mini or 1 regular pie

1/2 cup Pecans
1/4 cup Almonds
1/2 tsp Vanilla Bean Powder
pinch of Himalayan Pink Salt
175g pitted Medjool Dates
1/2 Tbsp Maple Syrup

Pulse the nuts, vanilla bean and salt together in a food processor until the nuts from a coarse meal. Add the medjool dates and maple syrup and continue to process until it forms a dough.
Divide the dough between moulds and press it down and up the sides firmly to form the crust.
*If you’re making a regular sized pie you will only have enough for a base. Double the recipe if you would like the crust to go up the sides too.

Maple Caramel filling:
200g Medjool Dates, (soak and peel off the skins  if you want it super smooth)
1/4 cup Maple Syrup
1/4 cup Almond Butter
1/4 cup Tahini
OR 1/2 cup Almond Butter
1/4 cup melted Coconut Oil
1/2 Tbsp Mesquite Powder, optional
Extra Pecans for topping, optional

Blend all ingredients together in a high-powered blender until smooth.
You can either spoon the filling into the crusts or, for a cute piped effect like in the photo you can fill a piping bag with the maple caramel and pipe it into the crusts. Place them in the refridgerator to set for about an hour or so to make removing them from the moulds a bit easier.
Top with Pecans if desired and store in the fridge until ready to enjoy.

Raw Choc-Coconut Smoothie Bowl

Raw Choc-Coconut Smoothie Bowl
Raw Choc-Coconut Smoothie Bowl
This is my go-to Chocolate Smoothie. It is thick, creamy and satisfies that chocolate craving. Using frozen bananas is crucial as they act as such a great thickener, making it more of a thick-shake consistency that I love! Plus, you can load on the toppings without them sinking to the bottom.

Topping wise, smoothie bowls have no limits. I love to get creative and mix it up! This is extremely helpful if you’re like me and tend to get bored relatively easily. You could also enjoy this recipe as a regular smoothie, it is delicious both ways. I hope you enjoy it which ever way you try it.

Raw Choc-Coconut Smoothie Bowl

220g Banana, frozen in chunks
1 heaped Tbsp Cacao Powder
1-2 Medjool Dates, or 1 Tbsp sweetener of choice
1/2 Tbsp Coconut Butter or a Coconut Cacao Spread, (I like Mayvers Coconut, Almond & Cacao Spread)
1/2 tsp Vanilla Bean Powder or Vanilla Extract
1/2 cup cold Coconut Water, or Water
Toppings of choice: Fruit, Nuts, Nut Butters, Buckinis, etc.
Blend all ingredients in a blender until smooth. Pour into a bowl.
Add your toppings to the smoothie, I added Loving Earth Chocolate Buckinis, Fresh Raspberries & Shredded Coconut. Enjoy!