Wholefood Kitchen

It’s the ultimate tea-time companion—wonderfully moist, subtly spiced, and packed with soft, jammy chunks of orchard fruit. Whether you’re using up a garden glut or just fancy a bit of rustic comfort, this cake is a guaranteed crowd-pleaser that’s as simple to bake as it is to eat. It’s a slice of pure nostalgia that never goes out of style.

Boo! Easy and scary (not so scary) cake for a Halloween party.

This fun and easy recipe will bring a lot of joy to your kids!

A classic Easter treat made healthy. Egg-free and dairy-free Hot Cross Buns made with wholemeal and raisins. Soft and fluffy - simply delicious

This sponge matcha cake is light and fluffy. This matcha cake is made with organic matcha powder, a green tea powder made in Japan from finely ground green tea leaves. Thanks to it, this cake has a beautiful green colour and a slightly earthy flavour.

This vegan chocolate cake recipe is probably the easiest of all chocolate cake recipes. No eggs and no butter needed! Ready in 40 minutes! It takes only 10 min to prepare and 30 minutes to bake.

Delicious fluffy peanut butter pancakes with blueberries! Quick and easy indulging breakfast recipe. Topped with extra peanut butter and nuts for some extra crunch. This one will be your family favourite!

A simple and healthier alternative to a classic Easter treat! You can switch the cereal out for any of your choice, making this recipe gluten and vegan friendly.

Carrot Pancakes With Almond Caramel

Lemon & Berry Cheesecake

Vegan Chocolate Brownies

Almond & Peach Cake

Banana & Strawberry Pancakes

Prep time: 20 MinsCook time: 5 Mins Serves: 1 Ingredients 300g Wholefood Earth Dark Muscovado Sugar 200ml Water Half a cup Wholefood Earth Rice Flour 100ml Oat Milk 3 Large Eggs If delicate crepes aren’t your thing then why not celebrate pancake day with an American style short stack! Starting off with a versatile recipe for any homemade syrup, all you need is a small pan, sugar and water.On a medium heat you just need to simmer equal parts of your sugar of choice (we’ve gone for rich muscovado) and water, stir frequently and simmer gently without a lid so the syrup thickens and reduces. you’ll have plenty of time to make your short-stack pancake batter in the meantime. Separate three eggs over a large mixing bowl and keep the yolks in a smaller bowl to one side, add 100 grams of sugar to the egg whites and whisk vigorously until you’ve aerated and whipped the mixture into soft peaks, beat your egg yolks and add them to the large bowl and fold them in gently. Add 100ml of milk and half a cup of flour. Whisk gently to get rid of the lumps but be careful not to knock the air out, this is what will give the pancakes their volume. You should now have a nice thick, bubbly batter that's ready for frying! Check on your syrup and remove it from the heat if it's bubbling away. Lightly oil a frying pan and heat on medium/high. Once hot, spoon a full ladle of batter into the pan and use the back of the ladle to round the shape of each portion. Depending on the size you should have three or four nice, round pancakes. Once bubbles start appearing on the surface it's time to flip them, they should have a beautiful even colour on the underside, one finished it’s time to stack! Finish with butter and your homemade syrup, delicious, sweet, filling and perfect for pancake day.