Personally I am not a fan of processed white flour in general but since I do not have any gluten or wheat issues, my favourite pasta is actually wholemeal pasta. I also enjoy spelt. Durum wheat semolina flour used in pasta is actually quite different to flour used in bread, it has a much lower gluten concentration so it is less likely to create a digestive upset,
When I first made this cake a while ago I never intended to blog it because it is the exact same recipe as my vegan baked vanilla cheesecake but with the addition of blueberries and a little lemon zest. I was so thrilled my first attempt at a baked vegan cheesecake had worked so well that I wanted to try different flavour combinations.
It turns out I have a lot to say about iron and consuming iron for women, probably because it comes from personal experience, but for the purpose of this post I will keep my writing about the recipe itself and not delve too much into iron. I am currently experiencing mildly low iron due to previous pregnancy and extended breastfeeding.
I have recently learned that plums are a very good source of antioxidants. Antioxidants are a powerful tool to help fight off oxidative stress and free radicals. They help boost the immune system and help to fight off viruses, in fact, antioxidants are so great for the immunity they have even been shown to help fight cancer
Its a very plain recipe so I wanted to attempt to give it more flavour by using herbal tea instead of plant milk and add some frosting. The herbal tea I used was a sleep time blend from Asha Twinnings, which was mostly chamomile, but you can use any tea you like.
This cake is one of my most favourite recipes because it's so heavy on the chocolate! I really enjoyed having it in my freezer and munching away at it after the workshop, it was also really handy to have to serve to guests.
In terms of hormone health, this is the perfect dessert! It has some of my most favourite hormone friendly ingredients and is loaded with essential nutrients for hormone health. The chocolate provides the magnesium and iron (provided it is good quality dark chocolate) and the tofu provides beneficial phytoestrogens, extra calcium, and more iron.
I have tried a few vegan brownies over the years and I am most excited about this recipe. Not only does it contain no flour so it is completely gluten-free, texture-wise it is the most legitimate brownie I have made to date. It tastes just like a less sweet version of a traditional brownie
When I first made this cake a while ago I never intended to blog it because it is the exact same recipe as my vegan baked vanilla cheesecake but with the addition of blueberries and a little lemon zest. I was so thrilled my first attempt at a baked vegan cheesecake had worked so well that I wanted to try different flavour combinations.
I have experimented with chia pudding a fair bit over the years and was never quite happy with all the different ways to make chia pudding. Chia pudding is usually eaten for breakfast but most recipes I have seen called for a plant milk base and quite frankly it is just not filling enough or flavourful enough.
I'm not really sure what to say about this tart other than my husband ate 3/4 of the whole thing in one sitting! There was something about this flavour combination that really really worked. I have made a few vegan custard type tarts before but this time I wanted to create a custard recipe that was a little firmer than usual.
I have been a little slow to the game and never owned a rice cooker until now, but I am so glad I waited because this rice cooker serves as the perfect machine for easy set and forget one-pot meals.
I have shared three different ice cream cakes on Instagram before and I never felt the need to blog a recipe for them because they are so easy to make! However every time I share an ice cream cake photo, I inevitably have a few people ask for the recipe, so I thought I would try my first "how-to" type blog post.
When I first made this cake a while ago I never intended to blog it because it is the exact same recipe as my vegan baked vanilla cheesecake but with the addition of blueberries and a little lemon zest. I was so thrilled my first attempt at a baked vegan cheesecake had worked so well that I wanted to try different flavour combinations.
The gist of a millionaire bar is a shortbread cookie base, caramel centre, and chocolate coating. Three of my favourite things in one! I also can't pass up an opportunity to use tahini in any recipe that calls for caramel.
I have decided that I really wanted to achieve a much fluffier pancake texture than the ones that I am used to, so I decided to try adding some vegan yogurt. I think the yogurt helps the pancakes to rise and bubble.
Its been quite a while since I made a tofu quiche! I’m not sure why as the first time I tried a vegan quiche was a raving success. I loved it so much and I remember I loved the fact that it could be frozen...
As much as I love pretty much all summer fruits, I have never been a fan of white flesh nectarines. They seem to have a strange perfumed flavour that I
Using cashews for raw/no-bake vegan desserts is the gold standard and I love using them because they are nutritious and filling. However, I go through so many cashews in my
Dragon fruit, in my opinion, is one of the most beautiful fruits! We recently went to a tropical fruit farm on our family holiday up to Queensland and my favourite
