Instagram story viewer> @bos.kitchen> Posts

Bo’s Kitchen

@bos.kitchen

187K

followers

189

following

Plant based treats made with love 🌱
Vegan recipes
Contact - [email protected] 💌
UK 🇬🇧

POSTS STORIES REELS TAGGED

Download All

Apple Pie Pastries 🍎💚✨

These cute lil pastries are a doddle to make when you are short on time but craving something sweet and home baked. Flaky puff pastry and warm cinnamon apple filling, sprinkled with a dusting of cinnamon sugar. Hard to beat these fresh from the oven.

PS - most ready roll puff pastry at the supermarket is vegan - just check the label 😉

#applepie #puffpastry #fallbaking #applepastry #easybaking

Apple Pie Pastries

1 roll puff pastry
2 apples, finely chopped
3 tbsp sugar
1 tsp cinnamon
3-4 tbsp dairy free milk

Preheat oven to 200•c and line a cookie sheet. Add apples to small pan with 2 tbsp of sugar and 1/2 tsp of cinnamon. Cook gently for a few minutes until the apples are soft. Set aside.
Make cinnamon sugar by mixing remaining sugar and cinnamon together in a small bowl.
Roll out your puff pastry and cut out 6 heart shapes with a cutter or knife. Brush a little milk around the edges and fill with some of the apple filling. Add another heart on top and seal the edges with a fork. Brush with more soy milk and dust with a little cinnamon sugar. Bake for 10-15 mins, until they are puffed up and golden. Enjoy! by @bos.kitchen

327

108

4 days ago

Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds
- 1 tsp vanilla extract
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries
- 1 tbsp chia seeds
- 2 tbsp syrup

Topping

- Fresh blueberries
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest
- 1/4 tsp poppy seeds

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries.

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds taken in England by @bos.kitchen

2k

189

4 years ago

Pecan Pie Dates ✨

Gooey, plump medjool dates stuffed with peanut butter, a pecan then dunked in dark chocolate 🍫 The gooey, nutty, crunchy combo is the BEST.

If you don’t have any healthy snacks in the house atm, make these! Full of fibre and nutrients but most importantly they taste divine 🤎 They hit all the spots when you’re craving a sweet fix but with ingredients your body will thank you for.

1 bar dark chocolate
1 tbsp coconut oil
12 medjool dates
12 tsp smooth peanut butter
12 pecans
1/2 tsp sea salt

Melt chocolate and coconut oil together gently in a bowl over a small pan of simmering water. Slice the dates half way through and remove the seed. Add in a tsp of peanut butter to each one. Squish a pecan into the middle and set aside in the freezer for 15 mins to firm up. Dip each date in the melted chocolate and top with a little crushed pecan and sea salt. Allow to set in the fridge for ten mins before devouring.

#stuffeddates #medjooldates #healthysnack #vegantreat #highfibresnack by @bos.kitchen

138

53

a day ago

Easy Pecan Bars - the caramel sets in the oven, no stove needed! 😍 These are one of my most loved recipes that I make every Autumn 🍁 Crunchy pecans are stirred into a really simple gooey caramel and spread over a buttery, cinnamon infused shortbread base. Dairy free, vegan and easy. SO GOOD.
The only issue with these is it’s really, really hard to just have one 😅

Comment ‘pecan’ or ‘recipe’ and I’ll send it over to you or visit the link in my bio! 🤎✨

#easyveganbaking #autumnvibes #fallflavours #pecans #vegansofig by @bos.kitchen

224

130

7 days ago

Apple pie overnight oats are my latest obsession! 🍎🥧🥣All the flavours of apple pie but with a heap of fibre (around 15g per serving) to keep you full until lunch. Make ahead to enjoy tomorrow morning! ✨Comment ‘recipe’ and I’ll send it straight to your DMs 💌

#applepieoveenightoats #overnightoats #veganbreakfast #highfibre #fallrecipes by @bos.kitchen

237

147

15 days ago

Apple Crumb Cake 🍎✨

Comment ‘cake’ and I’ll send it your way 💌

I’m not a huge fan of apple pie but I adore crumble and cake (obvs) so naturally this Apple Crumb Cake was born. Soft and tender on the inside, crunchy and crumbly on top and drizzled with a sticky vanilla icing that is just 🤌 Extra delicious served warm with custard or simply with a cup of your fave tea 🫖

#applecake #crumbcake #autumnrecipes #vegandessert
#applerecipes by @bos.kitchen

103

95

11 days ago

Pumpkin Banana Bread 🎃🍌

The banana bread I’m baking on repeat rn 🧡 Soft, super moist and fudgy and the best way to welcome in the new season 🍁🍂
Couldn’t be easier to prepare with mimimal ingredients and no refined sugar. I love Autumn and it feels soooo good to be creating recipes again! ✨

Ingredients

230g plain flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp pumpkin spice
1/4 tsp salt
75g coconut sugar

1/3 cup olive/veg oil
200 pumpkin puree
200g mashed ripe banana

optional

1/3 cup choc chips (plus 2tbsp for topping)

Preheat oven to 180•c. Line a small loaf tin. Mash bananas in a medium bowl and mix in the pumpkin puree and oil. In a large bowl, sift together the flour, baking powder, baking soda, pumpkin spice, salt and coconut sugar. Stir well and then fold in the wet ingredients. Fold through choc chips if using. Pour batter into loaf tin and top with some more choc chips. Bake for 45 mins - 20 mins uncovered then remaining 25 mins covered with foil. Remove from the oven, let cool in tin for 10 mins before transferring to a cooling rack.

#pumpkinbananabread #fallrecipe #veganbananabread #pumpkinrecipe #fallbaking veganfood dairyfree fallvibes low sugar by @bos.kitchen

189

67

19 days ago

Creamy vanilla cheesecakes with cranberry compote❣️ such a deliciously creamy and tangy combo and perfect for your festive table🎄If you don’t have a mini cheesecake tin you can also make this into one big cheesecake instead 😋 The filling is oh so creamy, you’d never guess it was dairy free!

As a little gift 🎁 before the end of the year I’d love to offer two people the chance to WIN a copy of my cookbook and some dairy free goodies - just tag a friend below and I’ll pick the winners on Friday!😌🌟

Vanilla cheesecakes with cranberry compote (makes 9)

250g ginger nut biscuits
100g dairy free butter
300g cashews, soaked overnight
340g dairy free cream cheese
80g icing sugar
1 tbsp vanilla extract
200g coconut cream
2-4 tbsp coconut milk

200g fresh cranberries
5 tbsp water
5 tbsp caster sugar

Prepare the base by processing ginger biscuits and butter together to a fine crumb. Press into a mini cheesecake tin and set aside in the fridge to chill.

Add soaked cashews to a food processor and blend on high for 10 minutes until smooth and silky. Add in dairy free cream cheese, icing sugar, vanilla, coconut milk and cream and process until fully incorporated. Pour cheesecake filling on top of the bases and set aside to chill overnight in the fridge.

To make the compote, add cranberries, water and sugar to a small pan and bring to a simmer. Cook for 10-15 minutes until jammy. Spoon compote on top of the cheesecakes and enjoy!

#dairyfree #vegandessert #dairyfreerecipe #veganrecipes #cheesecake #dairyfreebaking #veganfoodie #veganfoodies #veganlife #festivebaking #dairyfreedesserts #veganuk #eattherainbow by @bos.kitchen

479

85

3 years ago

These simple granola bites are ready in minutes and are sure to satisfy any sweet cravings. I used @lizis_official Indulgent Moments granola as the base and topped with a fresh raspberry chia jam and my fave dark chocolate, what a combination 😍
I used the sea salted fudge granola which is SO good (it even has praline almonds and hazelnuts in it), you can find it in your local @waitrose or @sainsburys store now ✨

Makes 12 bites -

1.5 cups granola
1/3 cup coconut oil, melted
1 cup fresh raspberries
1 tbsp chia seeds
1 tbsp agave syrup
150g dark chocolate
Fresh raspberries

Line a cupcake tin with 12 paper cases. Process or crush granola and mix with the coconut oil. Press into cake cases. Prepare chia jam by adding raspberries, chia seeds and agave syrup to a small pan and simmer for 5-10 mins until thick and jammy. Top the granola bites with the jam and set aside to cool. Melt chocolate in a bowl over a pan of boiling water. Spoon over the chocolate and top with a raspberry. Set aside in the freezer for 30 mins to firm up. by @bos.kitchen

3

51

3 years ago

This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes taken in England by @bos.kitchen

526

82

3 years ago

These PB jelly oats are my latest obsession 🍓🥜🥄High protein, super quick to prep and delicious hot or cold 😻 Blended oats topped with a juicy strawberry chia jam and layered with PB for a nourishing and energising easy brekkie or snack. If you’re not a fan of peanut butter, sub it for cashew butter or Biscoff spread instead 😮‍💨

PB Jelly oats (makes 3 servings)

- 1/2 cup porridge oats, blended (can sub reg oats)
- 2/3 cup plant milk
- 1 tbsp vanilla extract
- 2 tbsp maple syrup
- 3 tbsp smooth peanut butter

Strawberry chia jam

- 1 cup strawberries, roughly chopped
- 1 tsp chia seeds
- 2 tsp water

Blend oats to a flour and add to a bowl with plant milk, vanilla, maple syrup and 1 tbsp of peanut butter. Split between three small rammekins. Prepare chia jam by adding strawberries, chia seeds and water to a small pan and bringing to a simmer. Cook for 5 mins until starting to thicken and mash everything together to form a jam. Layer jam on top of your oats, followed by the remaining peanut butter. Set aside in the fridge overnight and enjoy cold or heat up in the microwave for 30 seconds.

#overnightoats #chiajam #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #pbjelly #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #chiaseeds #mealprep by @bos.kitchen

3

90

4 years ago

Strawberry cookie dough bars 🍓🍪🍫 Secretly loaded with healthy ingredients, gluten, nut and dairy free! I love making bliss balls but making the dough into bars and dunking them in chocolate takes them to a whole new level 🤌 The main ingredient is chickpeas 🤯 but trust me when I say they definitely don’t taste like chickpeas - just cookie dough! Using them like this is a great way to sneak in some extra veggie protein when the sweet cravings hit.

Strawberry cookie dough bars

- 1 can chickpeas, drained, rinsed well
- 1 cup oats (can sub gluten free oats)
- 1/4 cup coconut sugar or 4 tbsp agave/maple syrup
- 4 squishy dates, pitted
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tbsp tahini or nut butter
- 1/4 tsp salt
- 1/4 cup dark choc chips
- 1/4 cup freeze dried strawberries, finely chopped

Topping

- 1 cup dark chocolate, melted
- 2 tbsp freeze dried strawberries, crushed

Add chickpeas, oats, coconut sugar, dates, flaxseed, vanilla, tahini and salt to a food processor and combine until a cookie dough is formed - add a tbsp of water if it’s too dry or a little extra ground flaxseed or oats if it’s too squishy. Stir through the choc chips and strawberries. Press into a small, lined container and set aside in the freezer for at least 1 hr to firm up.
Cut into bars, dunk in melted chocolate and top with crushed dried strawberries.

#cookiedoughbars #cookiedough #nobakebars #nobakedesserts #proteinsnacks #highprotein #veganprotein #fitnessfood #proteinsnack #veganfoodideas #vegantreats #glutenfreefood #dairyfreesnacks #veganrecipe #healthyrecipeidea #strawberrycookiedough taken in England by @bos.kitchen

630

113

4 years ago