You might remember that post about 5 Good Reasons To Make Your Own Nut-Milk (+How To Do It). So here is another good reason to do it: you can make super yummy chocolate muffins with it that are really moist without being ‘fudgy’.
After I came up with this easy as berry gelly with chia seeds, I had to try some variations with it. This is what I created this time: raw coconut berry slices.
If you have seen my last post about 5 good reasons to make your own nut-milk, you might have noticed point number 4: you can make yummy things with the leftover.
In my last post I’ve already mentioned how I’m going through my pantry lately, searching for ingredients that usually get the cold shoulder. So here is another one. This is what happens when Jana finally musters up enough courage to try baking with that corn flour that has slowly been covered with dust in the […]
It’s the time of the year: fig season! Thanks to some generous friends I’ve had my fair share of ripe from the tree into my mouth fig seasons. Now it was time to try a new dish with them! After I already made a no-bake cake that works without nuts, soy or oil, I decided […]
If you follow me on my Facebook page you might have seen that huge amount of plums that I was given the other day. Man, I just love how kiwis share whenever they have too much of something! 🙂 I’ve already made a few plum cake recipes but they all call for nuts. So it […]
Yes, yes, it it is the season of blueberries here in New Zealand! I just love them! And so I’ve been trying a few more different ideas.
I really love using ground nuts in baking. For example, my recipes for Plum Hazelnut Crumble or Apple Walnut Cake. Nuts just add this very special flavour – a perfect way of enjoying gluten-free and vegan baking.
With spring rolling in, the first asparagus are for sale in the shops. Yay! In Europe I was used to having white Asparagus only. Here in New Zealand you can only get the green version of it. It’s just as delicious though 🙂