Freya

Day 6!! The absolute must have on Christmas Day…a Yule log. Well for me anyway as I feel like it’s 100x better than Christmas pudding. When people ask my favourite recipe from my book I’m always tempted to say this, as the sponge is so soft but always rolls up so well. This is filled with a whipped white chocolate ganache to add a little something different! P.S I can’t believe it’s Christmas this week, is anyone else still confused what day it is?

Day 5! I’ve taken my favourite brownie recipe ever, and made them jazzy and festive 🎄I’m sure you’ve seen lots of Christmas tree brownies all over Instagram at the moment but they really are a super easy gift that look like you’ve put lots of effort in. I also just love any excuse to put sprinkles all over stuff. Don’t forget, if you’re looking for a last minute Christmas prezzie my book is for sale in most good book shops and through the link in my bio. Will make sure I get a recipe posted on Instagram soon too❤️

12 days of Simply Vegan Baking day 4! I’ve turned my Viennese whirl recipe into super simple Christmas tree biscuits by adding a small amount of green food colour to the batter. These are so quick to make but look so pretty. I dipped them in melted orange chocolate. You can decorate them however you like with different sweets for baubles or just icing sugar like me! 🎄

Lots of you know Lizzie regularly goes to samba, so we decided to go along and visit one of @simoneliverpool dance classes. We weren’t exactly top of the class but remember it doesn’t matter how good you are, it’s all about trying new things and having fun with friends @vivabrasilsambashow Hope you enjoy watching, stay cool lots of love x

Switzerland Giveaway!!! I visited Switzerland last month to film lots of recipe videos with the @rhythm108 team, so I am super excited that someone will get the chance to go too!! The winner will win flights to Zurich, a two night stay at the B2 Boutique Hotel in Zurich, a CHF120 hotel consumption credit for food, drinks or access to the hotel spa and a Rhythm 108 bundle of treats. To enter: • Follow @rhythm108 and @freyacox_ • Like & Save this reel • Tag a friend who you'd like to join you on this trip You can tag as many friends as you like as well as post it to your story (make sure you tag @rhythm108) for extra entries Competition closes 29th April 2022, UK entries only. Prize includes a Rhythm 108 treat selection, a £250 voucher to spend on flightgift.com, a B2 Boutique Hotel romantic getaway voucher for 2 nights stay as well as CHF 120 consumption credit. Winner will be selected on 03.05.22 and will be notified from this Instagram account only. Winner will have until 17.05.22 to claim the prize. Lots of love x

This weekend we visited Leicester to spend the weekend with @thelatebloomeruk . We challenged each other to climbing as he is a pro… it’s harder than you’d think for sure. We also ate incredible food, a taster menu from a lovely restaurant and lunch made by Chigs mum. She even taught us how to make Puri!! Lots of love, stay cool x

Cinnamon roll babka! I love how caramelised and crispy the cinnamon sugar is on top, with the softest brioche bread. I just glazed this with heated up apricot jam but cream cheese frosting would be so good The recipe is in this Sunday’s newsletter. Happy weekend 🥳

Episode 2 of back to basics, is the famous chocolate chip cookie. And I’m putting it out there that this is my BEST recipe for a crispy edge and a goey chewy centre….but you’ll have to try it and tell me what you recon. I used 3 different types of chocolate in these to be extra. Specifically @foodthoughtsuk oat mylk chocolate chips on top 😍 For the cookies: - makes 10 large cookies 155g vegan butter, melted and then cooled slightly (I used @naturli ) 100g soft light brown sugar 100g granulated (white) sugar 1/2tsp salt 70g vegan plain yogurt ( @alpro greek style!) 215g plain flour 30g cornflour 1/2tsp baking powder 1/2tsp bicarb of soda 150g chocolate chips/chunks @maldonsalt flakey salt to top Add the melted butter to a bowl along with both sugars and stir with a wooden spoon until fully combined. Add in the salt and yogurt, mix until combined. Finally add in all the dry ingredients other than the chocolate and mix until combined and you have a dough. Add in the chocolate chips and mix to distribute evenly. Place the cookie dough into the fridge to chill for atleast 30mins but you could leave overnight Preheat the oven to 180c fan, line two baking trays with parchment paper Scoop balls of cookie dough as evenly as possible and place onto the tray. Top with flakey salt, place in the oven to bake for 11-12mins, the edges will look very lightly brown but you will probably think they are under baked….still take them out! They will bake more and set when you bring them out and leave them to cool on a hot tray. Enjoy!

No bake millionaires shortbread, that’s both gluten and refined sugar free! This is a bit of a different recipe for me but I thought they’d be such a good thing to have on hand for a tasty snack. Perfectly sweet and salty, I keep mine in a tub in the freezer so they last for ages!! For the base: 200g oat flour (blitzed up oats until fine) 50g nut butter (I love @manilife_ peanut butter) 75g liquid sweetener (agave or something similar) - add all the ingredients to a bowl and mix until combined. Press into the base of a lined loaf tin For the date caramel: 200g dates 100ml plant milk 1 tsp vanilla extract Pinch salt - soften the dates in boiling water for 30mins, remove the pit if they have one. Drain off the water then place the dates into a blender with the other ingredients and blend until smooth - pour over the biscuit base, smooth out, place into the fridge to set For the topping: 85g dark chocolate 25ml plant milk - melt the chocolate and milk together and mix until combined. Pour over the caramel and leave to set in the fridge before slicing up

Crème brûlée cheesecake!! It’s been a while since the crème brûlée recipe series but I wanted to bring you this before the holiday season comes around. Make it the day ahead, leave it to set in the fridge over night and you’ll have a really impressive dessert. Minimal faff, minimal effort it’s definitely a beginner friendly recipe that everyone will love. Let me know what you think!! Grease and line an 8inch loose bottom tin with parchment paper. Preheat oven to 210c fan For the base: - 300g digestive biscuits or any vegan biscuits - 150g vegan butter, melted crush the biscuits into a fine crumb, add the butter to the biscuits until everything is fully coated. Tip into your lined tin and press into the base and up the sides. Place into the freezer to firm up whilst you make the filling For the filling: - 500g silken tofu - 300ml vegan double cream (I use @coconutcollab - 250g caster sugar - 60g corn flour - 1tbsp vanilla bean paste (you need the bean paste to get a strong flavour) - Optional, add 1tbsp of Birds custard powder to give a custardy flavour - Demerara sugar Add all of the ingredients to a food processor and blend until completely smooth. It shouldn’t take long as the tofu blends easily. Pour half of the cheesecake mixture into your biscuit base. Cover the cheesecake layer generously with Demerara sugar. Pour the remaining half of the cheesecake mix on top of the sugar Place the cheesecake into the oven for 60mins until golden on top and it looks baked, it will still jiggle when you shake it. Leave to cool completely, then place into the fridge to set overnight. Once set and removed from the tin, cover the top in more sugar then use a blowtorch to caramelize the top

Episode 2 of thanksgiving desserts that aren’t pumpkin pie!! Sticky maple pecan bars 🍁 Even though we don’t celebrate thanksgiving in the UK I know lots of you will be celebrating and quite frankly I love every holiday. Also, I had a few requests for a pumpkin pie recipe so I’ll make an exception and share one! For the shortbread base: 140g vegan butter, plus extra for greasing 40g white sugar 1 tsp vanilla extract 200g plain flour a pinch of salt - preheat the oven to 180c fan, grease and line a 20cm square loose bottom tin (or something similar) with parchment paper - Add the butter and sugar to a bowl and cream together until lighter in colour and soft. Add in the vani followed by the flour and salt. Once a rough dough forms, place into your tin and press down across the base. Use a fork to prick the surface. Place in the fridge to chill for 10mins. Bake for 15-18 mins until lightly brown on the edges and set in the middle For the pecan filling: 160g soft light brown or dark brown sugar 170g maple syrup (or golden syrup) 180g vegan butter block (I used @floraplantbased 60ml vegan double cream Pinch salt 350g pecans, roughly chopped. Toast them for extra flavour - add all of the ingredients apart from the pecans into a pan and place over a low medium heat until melted. Bring to a simmer for 2mins, stirring regularly - Take off the heat and stir in the pecans. Pour over the shortbread base and return to the oven for a further 20mins until the edges are lightly bubbling - Leave to cool completely, placing in the fridge when cold enough to do so. Top with melted chocolate and flakey salt

Here’s some churro/doughnut ASMR ready for your weekend baking session. I was testing out a churro recipe and only had enough for half plain half self raising flour instead of all plain so it gave me these fluffy doughnut like churros. I actually love how they came out the texture is perfect, really crispy but really fluffy. So I decided to share the recipe with you anyway incase you fancy a cheats doughnut that tastes like it came straight from the seaside. Don’t forget the cinnamon sugar and a chocolate sauce to dip….I promise you’ll love these. I’m even thinking Christmas Day dessert? For the batter: 275ml boiling water (from the kettle) 50g caster sugar 1tbsp vegetable oil 150g plain flour 150g self raising flour 1L of neutral oil to fry 100g white sugar 2tsp (or as much as you like) ground cinnamon - add the water to a large bowl, stir in the sugar until dissolved. Add in the oil followed by the flour and beat well until smooth, sticky and thick. You can use a balloon whisk at first to get rid of any lumps before beating properly - add the batter to a piping bag fitted with a star nozzle - heat the oil in a pan to 180c, pipe the churros straight into the oil using scissors to cut them to your desired size - once golden brown on all sides remove from the pan and place onto kitchen paper to remove excess oil. Toss in the cinnamon sugar whilst still hot

Pumpkin pancakes with cinnamon butter. I say no more, these are the only thing to eat over the weekend during the autumn. I think pancakes are my specialty. Happy weekend, save the recipe and tag me if you make these! 🎃🍂 For the pancakes: 195g self raising flour 1tsp baking power 60g light brown sugar 1tsp cinnamon Pinch salt 125ml Aquafaba (I used @loveoggs 35g neutral oil Juice of half a lemon 75ml plant milk 2 large tablespoons of pumpkin purée Small knobs of butter to fry the pancakes in - sieve together the dry ingredients - In a separate bowl, use a balloon whisk to whisk the Aquafaba until frothy (about 30 seconds it doesn’t need to hold any peaks) - Add the oil, lemon and milk to the aquafaba. Whisk together - Whisk the dry ingredients into the wet one spoon at a time until fully incorporated and you have a smooth batter - Whisk in the pumpkin. Leave the batter to rest in the fridge for 30mins before making your pancakes For the cinnamon butter: 100g good quality vegan butter (I used @floraplantbased 2tsp cinnamon 1tbs maple syrup - you can adjust these measurements to your liking, make more or less butter, add more or less cinnamon and maple syrup to your liking - Add the softened butter to a bowl, whisk until smooth and creamy. Add in the cinnamon and maple syrup until smooth . . . . . . #viralreels #reelsfb #foryoupage #fyp #explorepage #reels #usa #trendingreel #shorts

Levain’ cookies!! I’ve finally got round to making a version of these viral cookies even though I’m very late to the party (shocker). These didn’t disappoint and I know for staff you’re going to be obsessed. Save this recipe now then make them as Christmas presents for your friends…genius Ingredients: 125g vegan butter block (I used @floraplantbased ) 115g granulated white sugar 115g soft light brown sugar 50ml plant milk 285g plain flour 2tbs cornflour 1/2tsp salt 1tsp baking powder 200g chocolate chunks + extra chocolate chips to roll in if you want! 75g chopped nuts (I used pecans) - cream together the butter and both sugars until light in colour. Add in the plant milk and combine - Add in all of the dry ingredients, mixing until you have a rough cookie dough - Fold in the chocolate chunks and nuts. Leave the cookie dough to rest in the fridge for a minimum of 2 hours - Divide into 6 balls, don’t over roll them so they have the signature chunky look. Roll the top of the cookie in chocolate chips - Place the balls of dough in the freezer for a minimum of half an hour. Preheat the oven to 180c fan. Like a baking tray with parchment paper - Bake the cookies for 12-15mins or until the edges are lightly brown. Leave to cool almost fully on the tray before eating…if you can

Sunday baking restock! I thought I’d take you along to show you some of my vegan staple ingredients for a week full of recipes. This is assuming you already have the basic ingredients such as flour, sugar etc. These products obviously vary when I go to different supermarkets but this is what I get from @morrisons . I’m making this into a mini series so let me know down below your local shops that would be helpful to cover! Sorry for my US friends, when I finally visit I can’t wish to scope out your supermarkets! #restock - soya milk - Baking block (most supermarkets tend to have this in the UK but I’m not sure if there’s a US equivalent) - @floraplantbased - Chickpeas or @loveoggs - @jus_rol puff pastry - Lemons - @moo_free_chocolates White chocolate - @alpro plain yogurt

This little merge between rocky road and tiffin bars are the easiest recipe and requires no baking so is minimal faff!! The recipe is below if you fancy giving it a bash!! Let me know if you do🥰 Ingredients Rhythm 108 Almond Sea Salt Bar Rhythm 108 Almond biscuits 150g vegan butter block 100g golden syrup 30g cocoa powder + extra for dusting at the end Pinch of salt 50g roasted flaked almonds 1. Grease and line a 20cm square tin with parchment paper, leaving a slight over hang to help release later 2. Place the vegan butter, golden syrup and chopped up almond sea salt bar into a pan over a medium low heat. Stir until the butter and chocolate has melted and the ingredients are fully combined. 3. Pour into a large mixing bowl, then add in the salt and cocoa powder until fully combined. 4. Break the biscuits roughly into smaller chunks, then add to the melted butter and chocolate mixture along with the flaked almonds. Stir until all of the ingredients are evenly distributed and fully covered in the chocolate mixture. 5. Place the mixture into the lined tin and leave in the fridge to set for at least an hour or until completely set. 6. Cut into small rocky road bites. Place the remaining cocoa powder into a bowl if you are dusting them in it! Lots of love #vegan #ad

EPISODE 7, Cocktail-off at Lizzie’s favourite local dog-friendly bar @onepercentforest . Turns out we’re both pretty useless, so we were given a second chance in a speed Daiquiri round (where we were yet again, below average). The amazing @onepercentforest have invited us back to do a takeover. As our cocktail skills aren’t up to standard, we will be doing a bake sale! On Saturday 26th February. All proceeds will be donated to @dogstrust_merseyside as we adore dogs and that was the first red carpet event we attended together. Hope to see you there! #Frizzie