My name is Lucy Hosier, but I’m more commonly known as Luce from WhatLuceEats, my food blog and Instagram page. When I moved out of my family home, I soon realised that I needed to learn how to cook, or I’d be eating the same 3 meals on repeat. During this time I was struggling with some digestive issues which I assumed was an intolerance to gluten, as my mum is a coeliac. After a variety of tests, it was confirmed that gluten was in fact not the issue. My doctor recommended trying cutting out meat and dairy for a week to see if there were still issues. Long story short, I haven’t looked back and there have been no digestive problems since! 

Documenting my new food journey slowly led to an interest in photography and food styling, and here I am nearly 3 years later running my own business as a plant-based Recipe Developer and Food Photographer. A huge change from working in the city as an Insurance Broker!

Baking and cooking are my escape. I have never been one to relax by laying horizontal on the sofa. The methodical process makes me unwind and there is no better pleasure than creating a delicious meal. Learning how to cook without dairy and eggs took some time to master, but as soon as you get familiar with substitutes, your baking will thrive. Some of my favourite ingredients include bananas, dates, flaxseed and aquafaba. My advice would be to experiment with some of these, and then try and recreate your favourite non-vegan bakes and desserts. A few of my go-to recipes include banana bread, cookies and brownies. 

Following a plant-based diet calls for extra creativity in the kitchen, as at the end of the day all you are technically doing is jazzing up fruits, veggies and grains. Being plant-based isn’t just for my digestive issues either. I have become increasingly aware of the impact we humans are having on the planet, and the effects are devastating. Changing my diet has been one of the big steps I’ve implemented to make a better impact on our environment.

I’ve thoroughly enjoyed watching brands up their game and answer to the rising demand of vegans in the past few years. So when Horlicks got in touch to tell me they were releasing a vegan version of their product, I jumped for joy! I have such fond childhood memories of my mum drinking Horlicks to relax every evening, and I was also obsessed with the malted milk biscuits - so you can imagine my excitement. I love that Horlicks have been comforting families for over 140 years! The excitement to experiment with it in baking and create some tasty recipes to share was huge.

Adding Horlicks into your baking not only introduces the most divine burst of malty flavour, but it’s also enriched with 14 vitamins and minerals. I used Horlicks to create three recipes for you all to enjoy - brownies, cookies and porridge. You’ll never want to make these recipes again without your new secret ingredient - I only hope you guys enjoy baking with Horlicks as much as I do!

Serves 3 

Ingredients 

170g porridge oats 

50g vegan Horlicks 

550ml dairy-free milk  

Toppings 

Fresh berries 

Peanut butter 

Hazelnuts 

Cacao nibs 

Dairy free yoghurt 

Method 

Simply add the oats, Horlicks and milk to a pan and cook on a low to medium heat for 10 minutes stirring frequently.  

Add some more milk should you want them a runnier consistency. 

Top with yoghurt, peanut butter, fresh fruit, hazelnuts and cacao nibs or your favourite porridge toppings. Enjoy! 

Makes 9-12 

Ingredients 

390ml dairy-free milk 

50ml melted coconut oil 

150g melted dark chocolate 

90g vegan Horlicks 

135g plain flour 

50g coconut flour 

80g light brown sugar 

50g cacao powder 

1 tablespoon of ground flaxseed 

50g dark chocolate chunks 

100g white chocolate chunks 

Method 

Preheat oven to 180c and grease or line a rectangular baking tin with parchment paper. 

In a large bowl combine the melted dark chocolate, melted coconut oil and dairy free milk. Combine and then add the Horlicks, plain and coconut flours, light brown sugar, cacao powder and ground flaxseed.  

Combine well and then fold 2/3 of the white chocolate and dark chocolate chunks through the mixture. 

Pour the mixture into the tin and flatten so it’s smooth. Now scatter the remaining chocolate chunks on top and gently push down. 

Bake in the oven for 40-45 minutes or until a toothpick comes out clean.  6. Allow to cool before removing from the tin, slicing and devouring! 

Makes 12

Ingredients

150g dairy free butter

90g golden caster sugar

95g light brown sugar

3 1/2 tablespoons of dairy free milk

1 teaspoon of vanilla extract

1 flax egg (1 tbs of ground flaxseed+ 2 tbs water left for 5 minutes)

250g plain flour

50g vegan Horlicks

1 1/2 teaspoons of baking powder

160g dark chocolate chunks

Method

In a large bowl whisk together the butter, golden caster sugar and light brown sugar.

Next add the milk and vanilla extract and whisk again.

Now add the Horlicks, flour, flax egg and baking powder and combine before folding through 100g of the dark chocolate chunks. Place in the fridge to chill for 30 minutes.

When ready to cook preheat oven to 180c and line 3 baking trays with parchment paper.

Split the cookie dough into 12 and roll the mixture into balls. Place the balls on the baking trays with plenty of space in between.

Flatten slightly and push the remaining chocolate chunks into the tops of each cookie.

Bake in the oven for 15 minutes before allowing to cool and harden slightly before eating. Enjoy!