cream cheese blondies

So if you like creamy desserts and white chocolate brownies (blondies) you are going to love this combination. I had some cream cheese leftover from another dish and thought what could I use this up in? I usually just add it to some pasta and veggies, however I was craving something sweet for a change (Haha). I had to make a few batches to test out the gooeyness of the blondie – if you like a soft brownie make sure you refrigerate your brownie straight away, that way the middle stays gooey and creamy!!

Prior to cooking this recipe you will need to get your cream cheese out of the fridge and leave out for about an hour – depending on the temperature outside you need the cream cheese soft.

Also you will need to soak 30g medjol dates with 2 tablespoons of hot water for about an hour so they become soft. When they have cooled a little squash together in the water so it becomes like a date paste.

For this recipe I used a square 8 inch backing tray and lined it with either greaseproof paper or vegan butter/oil (helps prevent the blondie sticking to the pan). You will also need to pre heat your oven to 155 – 160 degrees (fan-forced) for this recipe.

So finally making the blondie!! In a stand up mixer place the following ingredients

Gooey cream cheese blondie.

  • 120g vegan cream cheese – soften (see above) @madewithplants
  • 2 tablespoons maple syrup
  • 30g grams of softened dates with water (see above)
  • 1/2 cup cashew butter
  • 1/3 cup apple sauce
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla paste

Mix together all the ingredients so they are well combined – this will take around a minute if your cream cheese is softened. You can do this by hand if you do not have a stand up electric mixer. Now add in

  • 1 cup oat flour
  • 1/2 cup spelt flour
  • 1 teaspoon baking powder
  • pinch salt

Before placing in the oven mix through the maple cream cheese mixture with a skewer or knife.

Slowly mix in the dry ingredients until everything is combined. Now add in 60g of chopped vegan white chocolate (I used the hazelnut white choc from @pana_organic). Stir in the chocolate pieces then pour into your baking tin.

In a small bowl whisk together 50g soften vegan cream cheese with 1/2 tablespoon maple syrup Pour this over the slice and gentle swirl it through the top of the blondie mixture, I used a skewer. I also chopped up another 20g white chocolate and sprinkled it over the top! (See the picture on the right – this is how mine looked) It is now ready for the oven, place in your pre heated oven for 25 minutes.

Now if you want your blondies gooey take out your slice and let it cool for 5-10 minutes then place in the fridge/freezer straight away to completely cool down. If you prefer it more like a cake then you can leave it out and cover it with a tray or a clean tea towel for a couple of hours to cool down. Either way both have a dense sweet taste to them!

The picture on the left is the one I left out to cool down and the blondie up the top in the bowl is the gooey one!

I hope you enjoy these as much as my family and friends did!

Amanda x

Crunchy chocolate granola

This granola is so delicious – you won’t stop eating it! I have it with fruit – yoghurt – ice-cream. It is oil free and gluten free, I find too much gluten in my diet upsets my tummy. So this recipe is perfect especially if in one day I sprinkle it on top of my breakfast, dessert and my an afternoon snack – somedays I can’t get enough (haha…). It also satisfies my sweet tooth too!

Firstly line a baking tray with some greased proof paper and preheat your oven to 155-160 degrees (fan-forced).

To begin with place in a bowl

  • 2 cups puffed rice
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup raw buckwheat
  • 1 cup coconut flakes
  • 3/4 cup cacao powder
  • 2 heaped teaspoons cinnamon
  • 2 tablespoons tapioca flour
  • 3 tablespoons flaxseed meal

Mix together well then add in

  • 3/4 cup rice malt syrup
  • 3 tablespoons date syrup

Combine all ingredients together. This will take a little time…if you have a little dry mixture don’t worry it will combine later on. Now place on the baking tray and put in the oven for 15minutes. Take out your granola and give it a really good mix around – making sure all ingredients are now well combined. Place back in oven for another 15 minutes. Take out of the oven and mix around again before placing back in for the last 15 minutes. Take out your granola and let it cool down for around 15-20 minutes before breaking up into pieces.

Watch the cute video my daughter put together for me as I was making the Granola.

She is only 11 years old and amazes me everyday….she is my IT specialist haha!

Crunchy Chocolate Granola – Gluten-Free and Oil Free

Enjoy this granola with anything you like – smoothies, breakfast bowls, fruit & yoghurt or with my chocolate quinoa (see my previous recipe).

It is also lovely as a gift for some one in a glass jar!

Enjoy your day

Amanda xx

One-Bowl Banana Mango Bread

Banana Bread is one of my family’s favourite snacks and is defiantly something I make regularly for the girls lunchboxes. In my house it can be challenging to find something everyone will eat and enjoy, so this is my ‘go to’ recipe! It is also simple and quick to make, which is perfect on those busy days.

I was initially planning on making a banana bread when I came across an over ripe mango in my fridge. I would usually cut it up and freeze it for smoothies, however thought this would be delicious in the banana bread. Lucky for me my girls thought it was good – otherwise I would have been stuck for their school snack!

But, really with so much going on it is really convenient to have recipes that are time efficient and can be quipped up in between working, cleaning and house chores.

One-Bowl Banana Mango Bread

As you can see below I enjoy mine with some vanilla-bean ice cream (I love Oatly atm!!) topped with fresh mango banana and toasted nut & seed granola. Perfect as a treat on the week-end or those late evening sweet cravings.

Toasted Banana Mango Bread topped with my favourites homemade nut & seed granola, fresh fruit and Oatly ice cream


  • 2 large ripe bananas – mashed (around 270g)
  • 1 large ripe mango – peeled and diced (250g of mango)
  • 1/4 cup oil (I’ve used a light EVO/Sunflower/Coconut)
  • 1/4 cup plant-based milk
  • 1 teaspoon of vanilla extract
  • 1/2 cup of coconut/panella sugar
  • 1 cup spelt flour
  • 1 cup brown rice flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch salt


  1. Line baking loaf (24×15) with baking paper. Preheat oven to 160 degrees fan-forced.
  2. Mix together bananas and mango with the oil, milk, vanilla and sugar until combined.
  3. Add in the rest of the ingredients and mix together until combined well.
  4. Pour into the loaf tin. Garnish with nuts, seeds or sliced banana.
  5. Bake for 1hour 20 minutes. Make sure you check on the banana bread half way it may need turning around. Plus ovens can cook differently, so I would recommend checking on the bread just after the hour. Place a skewer in the centre to check if it is cooked – the skewer will come out clean, and the top should be firm.
  6. Let it cool down and enjoy with your family and friends.

This bread will keep for a week in the fridge – if it lasts that long!! And is suitable for freezing.

Crunching Quiona Granola

Making Granola is so simple and so delicious. You can add it to your breakfast bowl sprinkle it on top of smoothies or use it on top of fresh fruit with yoghurt this one will add a great crunchy texture too. This Granola will not only add a great crunchy layer to your food it is fantastic in adding protein into your diet and is gluten free. Quinoa is usually known for making great salads or a replacement for rice however I love using it in sweets too. With quiona having so many health benefits like containing small amounts of omega-3 fatty acids, being naturally high in dietary fibre and a slow digested carbohydrate it is a great low GI option and a great choice for vegans as it also contains all nine essential amino acids. Make sure you tag socialsweetseeds for your favourite way to eat this yummy granola.



  • 1 1/2 cups washed quiona
  • 1 cup chopped mixed nuts
  • 1/4 cup sunflower seeds / pumpkin seeds
  • 1/4 cup buckwheat
  • 1/2 cup shredded coconut
  • 6 chopped apricots / dates
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/3 cup coconut oil
  • 1/3 cup tahini
  • 1/3 cup rice malt syrup

Mix all these ingredients together in a bowl then spread along a grease proof lined baking pan. Place into the oven at 140 degree for 20 minutes, mixing it around a couple of times. Then turn the oven down to a low temperature around 80 degree and bake for another 30 minutes or until the granola is crunchy and crumbly.

This will keep in an air tight container for a couple of months in the fridge or in a cold area in your pantry out of the sun – if it lasts that long!  Enjoy….

Vegan Chocolate Brownie

Happy weekend to you all! What a better time to make some chocolate brownies. Brownies have traditionally been a favourite sweet for many and are usually based on butter eggs and sugar. So for vegans who want to indulge in a rich chocolate treat this recipe is for you. This recipe contains no artificial sugar either and I use it sometimes as a base on my raw cheesecakes. It obviously doesn’t make the whole cake raw anymore but it is a lovely difference to the usual date base and complements the raw topping really nicely. You can make this in your usual slice pan (10cm x 25cm ) or make cupcakes as shown in the picture up top.


  • 1 cup almond meal
  • 1/2 cup raw cacao powder
  • 1 coconut sugar
  • 3/4 cup spelt four or gluten free flour. ( I find the spelt flour makes it more cake like compared to the gluten free flour which has more of a denser consistency like brownies)
  • 1/4 teaspoon baking soda
  • pinch sea salt

Mix all these ingredients together in a large mixing bowl.

  • whisk together 1 1/2 tablespoons of flaxseed meal with 4 tablespoons of water and let it stand for 5 minutes
  • 1/4 cup coconut sugar
  • 1/2 cup vegan chocolate melted
  • 1/3 cup & 1/2 tablespoon vegan butter melted
  • 1/3 cup & 1/2 tablespoon coconut milk or plant based milk
  • 1 teaspoon vanilla

Mix all these wet ingredients together until they are well combined and pour into the dry ingredients. Slowly beat together for a minute until combined, be careful not to over beat the mixture. Then mix through 1/3 cup chopped up vegan chocolate and if you like a 1/3 cup of mixed nuts/ seeds.

Pour batter into cupcake moulds and bake at 175 degree for around 18-20 minutes or until the skewer comes out clean. If you are baking it in a tin it will need an extra 10 minutes. Also half way through the baking time I place alfoil over the top, but is not necessary just keep an eye on them that they aren’t getting too crispy on top, but if you enjoy a crispy topped brownie you can just reduce the temperature a little half way and leave them uncovered, they may just need an extra 5 minutes in the oven. Allow the brownies to cool down then enjoy, they will keep in an air tight container for 4-5 days if they last that long!!