Vegetarian Whole Foods Made Simple
Hello! How is your week going? Kirk and I have been cracking on with all things baby related this week, we are on the countdown now! On Sunday my mother-in-law and sister-in-laws threw me a Pumpkin themed baby shower (you know, in celebration for the …
Tempeh. Are you familiar?! Up until a couple of years ago I was really more of a tofu girl, but after a few experiments – not all of them successful(!) – I have come to love tempeh just as much, if not more than its …
Hello friends! As you can see, I have been baking again! This time: Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt…! Phew, what a (tasty) mouthful! Last weekend, I was struck by a cookie craving, just a need for something sweet and comforting that could be enjoyed with a steaming cup of tea and a good book. The thing is, I had already been out to breakfast that morning and consumed a granola pancake the size of my face. I scoured the world wide web for a compromise cookie- something that satisfied my craving for sweet and comforting, but was fairly light on the sugar.
Thanks to Sally from Sally’s Baking Addiction, I found the perfect specimen. A few tiny tweaks later, and I was in warm cookie heaven. These cookies are flourless and oat based, making them both wholegrain and gluten-free. The entire batch has just 6 tablespoons of sugar, so there is less than half a tablespoon of sugar in each cookie- not too bad for a treat! The peanut butter keeps them lovely and moist so there is no need for oil. And finally, the dark chocolate and sprinkle of sea salt give them that perfect indulgent edge.
Happy baking!
What an exciting midweek treat I have for you today- Cumin-Roasted Carrots with Farro, Chickpeas and Feta, yum! Not only is this an easy and delicious dinner option, I am seriously digging the autumnal colours, aren’t you? We have been blessed with a spell of …
I have spoken of my current baking kick, and also my enthusiasm for all things pumpkin, so some form of pumpkin bread coming your way was probably inevitable… and here it is! My favourite Wholewheat Pumpkin Coffee Bread, made with 100% wholewheat flour, sweetened naturally with …
Yesterday was the kind of Sunday that made me want to live inside a Jane Austen novel. Totally exhausted from planning and celebrating a surprise birthday for Kirk, all I wanted to do was read, drink cups of tea, and take a long bath (I draw the line at needlework of any kind). After a blustery walk (another very Austen-y activity), I was craving some good bolstering food, something comforting and delicious. In the end I plumped for my Sweet Potato Black Bean Enchilada Bake, I took the opportunity to snap a photo so I could share the recipe with you today.
I LOVE enchiladas, and usually make them the traditional “rolled up” way, but recently discovered that there is an easier option for when you’re feeling a bit lazy- the enchilada bake! Instead of rolling the filling in the tortilla, you layer the tortilla and filling like a lasagne, and then bake the whole thing in the oven to become gooey, cheesy and wonderful. If you are in the mood for a more traditional enchilada, you could easily use the same filling and roll each tortilla instead- chefs choice!
Enjoy these!
I don’t know if it is the abrupt change in temperature, a symptom of the third trimester, or my obsession with the Great British Bake Off, but I am on such a baking kick at the moment! These Apple Cinnamon Crunch Bars are my latest …
I’m fairly certain I saw an amber coloured leaf fall from a tree branch this week. I am taking this as my official cue that it is ok to share this Pumpkin, Pecan & Cranberry Granola recipe with you… Ok maybe I’m jumping the gun …
Hello, and Happy September! Are you ready to hear about my latest obsession? Let me introduce you to these Chocolate Quinoa Energy Bars… Yum! I have been whipping up batch after batch of these beauties, and I am still craving them. They are healthy and satiating enough to be enjoyed as a quick breakfast, but taste indulgent enough to be enjoyed for dessert. More often than not I would nibble them at my desk for a mid morning snack. Like I said, obsessed.
They are very easy to make and come together quickly too! Start by toasting some oats and coconut until golden and deliciously nutty…
Mix in some warm almond butter, honey or agave and vanilla, add some quinoa and flax…
And finally spread a nice layer of dark chocolate on top and pop in the fridge. Et voila! Yummy scrummy Chocolate Coconut Energy Bars are your for the taking!
Enjoy!
Are you ready for one last hurrah? One last Summer recipe before we turn our attention to pumpkins and root vegetables?! Here you go! This is a yummy, light smoothie made from strawberries, watermelon, coconut water and chia seeds. It is so refreshing and full …
