I want everyone to be able to make my recipes, regardless of your dietary preferences, intolerances or allergies.

So here are a list of some alternatives you can swap into my recipes, however, I can’t promise they will turn out 100% exactly as mine have but I urge you to be creative. The important thing is that you’re cooking from scratch and enjoying it!

Milk alternatives: Any milk or water may be used may be substituted if allergic or vegan.

Dairy Yogurt may be substituted for non-dairy versions such as coconut or soya. I find coconut works as a good substitute for greek yogurt, and soya yogurt works as a good swap for natural yogurt, due to consistencies.

Sugar substitutes: Any sweetener may be substituted for another depending on preference or dietary requirements. Options include; honey, maple syrup, agave nectar, brown rice syrup, coconut sugar, and stevia.

Peanut butter for any other nut butter, or for those with nut allergies, tahini or other seed butters can be used either.

For egg substitutions you try using a chia egg or a flax egg, this involves mixing one tablespoon of ground chia or flax with 3 tablespoons of water. Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes.