Homemade Mother’s Day Gift Ideas

From sweet to savoury, plant-based to gluten free, there’s something for all Mums here!

Recipes for Mum’s with a sweet tooth:

Plant-Based Peanut Butter Caramel Brownies

Ingredients

Brownie

Topping

  • Chocolate Chips
  • 160g Maple Syrup
  • 65g Peanut Butter
  • 1/2 teaspoon Vanilla Extract

Instructions

  • Mix the linseed with three tablespoons of water and leave in the fridge for half an hour to thicken.

  • Preheat the oven to 165C and grease a brownie pan. Melt the chocolate chips in a bowl.

  • In a mixing bowl, whisk the flour, salt and baking powder together.

  • In a separate bowl, combine the linseed mixture, sugar and coconut oil together, add 60ml of water and the vanilla extract. Combine the wet mixture with the dry and stir in the melted chocolate chips.

  • Pour the mixture into the brownie tin, warm up the peanut butter so it's runny, spoon on top of the brownies and using a knife, slowly create swirls. (Don't over do it!) Bake for 40 to 50 minutes and leave to cool.

Topping

  • Combine the maple syrup, peanut butter and vanilla extract in a small pan over a medium heat, once it comes to a boil whisk until thick. Spoon on top of the cool brownies, sprinkle with chocolate chips and enjoy!

Pink Velvet Cake

Ingredients

  • 300g Flour
  • 1 1/2 teaspoons Baking Soda
  • 1/4 teaspoon Salt
  • 240ml Buttermilk
  • 2 Eggs
  • 30ml Vegetable Oil
  • 1 tablespoon White Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Cacao Powder
  • 1 tablespoon Beetroot Powder or Pink Food Colouring
  • 12 tablespoons Unsalted Butter
  • 300g Sugar

Icing

Instructions

Cake

  • Preheat the oven to 180C, in a mixing bowl whisk the buttermilk, eggs, vegetable oil, vinegar and vanilla together.

  • In a separate bowl, combine the cacao powder and food colouring together.

  • In another bowl, combine the flour, salt and baking soda.

  • Beat the butter and sugar together in bowl, gradually pour in the buttermilk mixture and flour mixture while stirring. Add the cacao mixture, beat and divide the batter into two greased cake tins.

  • Place in the oven for 20 to 25 minutes or until cooked through. Leave to cool completely.

Icing

  • Beat the butter and sugar together until fluffy. Add the cream cheese, beat, pour in the vanilla, salt and colouring and mix until a pink shade forms.

  • Spread some of the icing on to one of the cakes, place the other cake on top and ice the top and sides. Top with fresh fruit such as raspberries, blueberries, blackberries and cranberries and finish with some dried flowers and macarons.

White Chocolate & Coconut Truffles

Ingredients

Instructions

  • Place the chocolate, butter and cream in a saucepan and heat over a low temperature while stirring until smooth and creamy. Remove from the heat and leave to cool. Cover with clingfilm and place in the refrigerator for two hours to set.

  • Once firm, spoon out a tablespoon of the ganache, roll into a smooth ball using your hands and roll in the desiccated coconut. Make sure the entire outside of the truffle is coated and then store in the fridge.

Gluten-Free Chocolate Cake

Ingredients

Cake

Ganache

Instructions

  • Preheat the oven to 180C, grease a cake tin with coconut oil or line with baking paper.

  • In a mixing bowl, combine the flour, tapioca, baking powder and salt. Form a well at the bottom of the bowl, pour in the syrup, applesauce, vanilla, warm water and melted coconut butter. Beat to form a slow batter, stir in the cacao powder and chocolate chips and pour the mixture into the cake tin. Bake for half an hour or until cooked through. Leave to cool completely.

Ganache

  • Melt the chocolate, stir in the milk, vanilla and salt and spoon on to the top of the cake. Top with sliced fresh strawberries.

Homemade Chocolate Mendiants

Ingredients

  • 100g Dark Chocolate
  • 100g White Chocolate
  • 100g Chocolate

Toppings

Instructions

  • Using three sheets of baking paper, draw circles that are equal distance apart using an egg cup or glass as a guide, depending on the desired size of your mendiants.

  • Turn the baking paper over and place on to baking trays.

  • Using a saucepan, fill up to a quarter with water and simmer. Break the dark chocolate in to pieces, place in to a heat proof bowl and place on top of the pan of water.

  • Once the chocolate has began to melt, remove from the heat and allow the remaining solid chocolate to melt.

  • Now the chocolate has melted completely use a spoon to create the chocolate circles on to the baking paper. Sprinkle a variation of finely chopped ingredients on top and allow to cool on a work surface.

  • Repeat this process with clean equipment for the white chocolate and milk chocolate. Get creative with your toppings!

  • When set, peel the mendiants off the paper and place in to a gift box and tie ribbon around as a gift or enjoy as a treat.

Cinnamon Honey Butter

Ingredients

Instructions

  • Tip all of the ingredients into a bowl, beat until combined and fluffy and serve at room temperature on toast, pancakes or waffles!

Mini Chocolate Cupcakes

Ingredients

Cupcakes

Icing

  • 230g Butter
  • 400g Icing Sugar
  • 100g Dark Chocolate melted

Instructions

Cupcakes

  • Preheat the oven to 200C, in a large mixing bowl place the sugar and margarine and beat. Add the eggs, beat until combined, fold in the flour and cacao powder, pour in the milk and fold.

  • Line a cupcake/muffin tray with cupcake cases, spoon the cake mixture inside and bake for 10 to 12 minutes or until cooked through. Leave to cool completely.

Icing

  • Mix the butter and icing sugar together in a bowl until fluffy, pour in the melted chocolate, beat until smooth, transfer to a piping bag and pipe on to the cool cakes. Decorate with sprinkles (optional).

Raspberry & Rose Macarons

Ingredients

Macarons

  • 100g Egg Whites
  • 100g Sugar
  • 100g Almond Flour
  • 100g Icing Sugar
  • Raspberry Fruit Powder
  • 2 tablespoons Dried Rose Petals

Buttercream

Instructions

Macarons

  • Preheat the oven to 150C, line a baking tray with baking paper and heat a small pan of water until it begins to steams.

  • In a bowl, combine the egg whites and sugar, place the bowl over the steaming pot and whisk the egg whites and sugar together until white and frothy. Remove from the heat and whisk until stiff peaks form.

  • Sift the flour, icing sugar together, slowly sift into the meringue bowl a long with the raspberry powder for colour and the rosewater. Whisk until you get the perfect consistency, scoop the mixture into a piping bag and pipe circles onto the prepared baking tray. Make sure you leave space between each meringue!

  • Bang the baking tray on the kitchen counter a couple of times to remove air, place in the oven for 6 minutes, carefully turn and return to the oven for a further 7 minutes. Remove from the oven and leave to cool completely.

Buttercream

  • In a clean mixing bowl, cream the butter, tip in the icing sugar, milk, vanilla extract and salt and beat together. Scoop the mixture into a piping bag, pipe the buttercream on to half of the cool macarons but only around the perimeter leaving the centre empty.

  • Mix the raspberry preserve with the rosewater, spoon a teaspoon into the centre of the buttercreamed macarons and sandwich with the remaining half of macarons. Decorate with dried rose petals.

Whip up a Mother’s Day meal:

Vegan Gnocchi Bolognese

Ingredients

  • 1 Shallot peel and chop
  • 3 Garlic Cloves peel and chop
  • 1 Carrot chopped
  • 100g Cauliflower Florets bite-sized pieces
  • 280g Gnocchi
  • 170g Tender Stems chop
  • 1 teaspoon Rosemary
  • 1/4 teaspoon Crushed Chillies
  • 400g Chopped Tomatoes
  • 1 tablespoon Fairtrade Turmeric
  • 2 tablespoons Red Miso Paste
  • 2 tablespoons Plant-Based Parmesan
  • Olive Oil
  • Salt to taste

Instructions

  • Add the shallot and garlic to a food processor, pulse until finely chopped, add the carrots and cauliflower and pulse around 10 times.

  • Bring a pot of salted water to a boil, add the gnocchi and cook for 3 to 4 minutes. Add the broccoli for 2 minutes, drain the water but keep 300ml to one side. Return the gnocchi and broccoli to the pot, add a pinch of salt and drizzle with oil and toss.

  • In a frying pan with oil, saute the shallot, garlic, carrots and cauliflower. Add one teaspoon of rosemary, as many chilli flakes as desired and heat while stirring.

  • Tip in the tomatoes, turmeric, miso paste and the water, stir and cook until the cauliflower is tender. Stir in vegan Parmesan, season with salt and mix in the gnocchi and broccoli then serve.

Pink Spaghetti

Ingredients

  • 2 Beetroot
  • 1/2 teaspoon Beetroot Powder
  • 90ml Olive Oil
  • 500g Ricotta
  • 450g Dried Spaghetti
  • 60g Parmesan Cheese
  • 10g Basil
  • 30g Walnuts toasted
  • 2 Lemons
  • Salt

Instructions

  • Peel the beetroot, shred in a food processor, heat two tablespoon of olive oil in a pan over a medium heat, add the grated beetroot and a pinch of salt and saute for 5 minutes.

  • Once soft, add 100ml of water and the beetroot powder, cook for 3 minutes, transfer to a food processor with the remaining oil and puree into a paste. Tip in the ricotta and 1 1/2 teaspoon of salt. Blend again until smooth.

  • Cook the spaghetti according to packaging instructions. Keep 200ml of water then drain the spaghetti. In a large bowl, combine the spaghetti with 3/4 of the beetroot mixture (if too thick add some spaghetti water one tablespoon at a time).

  • Twirl the spaghetti on to plates, serve with a sprinkle of Parmesan, basil, walnuts and lemon zest.

Red Borscht Soup

Ingredients

  • 1 tablespoon Organic Coconut Oil
  • 3 Beetroots chopped
  • 1 Carrot chopped
  • 1 Celery Stick chopped
  • 1 Potato chopped
  • 1 Onion finely chopped
  • 4 Garlic Cloves finely chopped
  • 1500ml Beef or Vegetable Stock
  • 1/2 Green Cabbage shredded
  • 4 tablespoons Canned Tomatoes
  • Onion Salt to taste
  • Pepper to taste
  • Soured Cream
  • Dill

Instructions

  • Melt the coconut oil in a saucepan and place the chopped beetroot, carrot, potato, garlic, onion and celery and fry.

  • Tip in the stock and pepper and onion salt to taste.

  • Bring to the boil, cover with a lid and simmer for 20 minutes.

  • Tip in the cabbage and tomatoes, cover the pan and cook for a further 15 minutes.

  • Taste and add more salt and pepper if needed. Serve with soured cream and fresh dill on top.

Pamper mum with homemade self care products:

Beet Bath Bombs

Ingredients

Instructions

  • Mix the citric acid, baking soda and beetroot powder into a bowl then add the bentonite clay.

  • In a separate bowl, combine the castor oil, olive oil and essential oil of your choice.

  • Slowly add the wet ingredients to the dry while mixing, spray small quantities of the witch hazel to the mixture until crumbly. Make sure you do not spray too much as it will activate the citric acid!

  • Press the mixture into molds, press each side together and leave to set over night then carefully remove.

Homemade Shampoo Bar

Ingredients

Instructions

  • Place the shea butter, argan oil, vitamin E oil and soap base to a bowl and mix until combined. Add the dried marigold petals, stir, add the essential oils and stir until combined.

  • Pour into moulds, place in the fridge for 3 hours and carefully remove.

Natural Bath Bombs

Ingredients

Instructions

  • Mix the baking soda, citric acid, epsom salt and cornstarch together in a large bowl.

  • In a separate bowl combine the melted coconut oil, water and the essential oil of your choice.

  • Whisk the dried ingredients while slowly whisking in the liquid mixture until combined. The texture of the mixture should be similar to sand.

  • Tightly pack the mixture into a mold, add a little beetroot powder in the middle and some rose petals. Place a rose bud in the other side of the bath bomb mold and press the two sides together. Leave over night then carefully tap around the mold with a spoon to release the bath bomb.

Homemade Pot Pourri

Ingredients

Instructions

  • Get your hands on a decorative bowl that you're happy to keep on display in your home. Fill with a variety of dried flowers, dried orange slices and add a couple drops of an essential oil to the petals. Be careful not to get any of the oil on your skin!

DIY Rose Petal Perfume

Ingredients

Instructions

  • Place your petals and a sprinkle of rose buds into the bottom of a clean glass mason jar, pour the vodka over the petals, cover and leave for 24 hours.

  • Squish the petals with a wooden spoon, tip in the water, cover and leave for 4 to 7 days in a dark place. Make sure you take it out once a day and mix and pulverise the petals.

  • Strain the mixture into a glass perfume bottle or two, shake before you spray and store in the fridge.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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