For as long as I can remember, my mum has been trying to get me to eat fish. At the ripe age of 25, I still hate it! But as I learnt more about the incredible benefits of salmon and the omega-3 it contains, I knew I wanted to get it into my diet somehow.
This gluten free pancakes recipe is also refined sugar-free, dairy free and flour-less.
Growing up across North America, there were a couple of breakfast staples I loved as a kid. High on the list are fluffy buttermilk pancakes. Unfortunately, most buttermilk pancake recipes have milk (hence the ‘milk’ in ‘buttermilk’) and loads of sugar – two things which are problematic in my kitchen!
When I decided to cut out refined sugar, one thing I didn’t ever, ever want to stop having were my favourite chewy chocolate chip cookies. Fortunately for me, although perhaps unfortunately for my overused oven, I didn’t have to.
Previously, when baking chocolate chip cookies I would use heaps of brown sugar, flour and sugar laden chocolate. Now, after (happily) testing out many different versions, I have developed my best cookie recipe yet.
I have been experimenting for a while to make a refined sugar free alternative to the ever so popular lemon and poppy seed cake. As I was using honey as an alternative to refined sugar, the cakes were coming out quite dense, with each cake I became more and more frustrated and hungry. Then it hit me, the idea I mean, not the heavy cakes, that would have knocked me out cold, ground nuts! I tried one last attempt using ground almonds instead of flour and it finally worked! The cake is super light and fluffy with a soft lemon flavour that leaves you with a light, summery aftertaste.
This recipe started out as an experiment using chestnut flour from Planet Organic which I was given as a gift from my work colleagues. I was really excited to bake with chestnut flour as I’d been eyeing up alternative flours in the wholefoods aisle for some time now. How things change, this time last year I had no idea what chestnut flour even was and here I am today, ecstatic over flour from a nut.
This vegan Italian tomato and basil sauce recipe is an absolute kitchen staple recipe in my house (well, apartment). I recommend making a big batch of it on the weekend, pop it in an air tight container and keep in the fridge for an easy go to sauce to add to pasta and spaghetti throughout the week. Try adding this sauce to wholegrain spaghetti with steamed tenderstem broccoli and cherry tomatoes.