I am currently fixated on using barley flour in my baked goods. This whole grain is fibre-rich, lower in calories than regular grains and beneficial for those prone to insulin resistance.
I have also just discovered the alchemical wonder that is coconut butter. Unlike coconut oil, its butter incorporates the flesh of the coconut. And it's ...
Johannesburg's current heatwave is an absolute annihilator for bananas. I usually peel and freeze them for smoothies once they begin to over-ripen, but this time I thought I'd give these quick oat and banana cookies a bash.
Cranberry Banana Oat Cookies
Recipe adapted from Healthy Girl's Kitchen
3 small-medium over-ripe bananas
3 sachets ready-oats/100g rolled oats
1/4 cup ground flax seeds
handful of ...
Cheesecake is one of my great loves. Baked, unbaked, baklava-clad or piped straight into my open mouth, the day I decline a serving is the day you shovel the dirt over me.
When I saw a recipe for a three-ingredient Japanese Cotton Cheesecake flooding my feeds, I had to try it out. My first taste of ...
Buttermilk batters yield lovely soft bakes with moist, tender crumbs and a mellow zing that is very satisfying, especially when paired with fruit. The science behind this is that the acidity of the buttermilk inhibits the gluten and reacts with the rising agents to produce a lighter, more voluminous result.
I came across this recipe for ...
I always get good results with this simple cupcake recipe from Loubi Lovers. Here I've adapted it for those days when only chocolate will do.
Chocolate Cupcakes (adapted from Loubi Lovers)
1/4 cup olive oil
1 cup castor sugar
2 cups flour
1/4 cup cocoa powder
4 teaspoons baking powder
1 cup milk
Preheat oven to 180 degrees Celcius. Cream the ...
Juliet at Philosophy of Flavour posted an excellent recipe for Ricotta & Pear Muffins.
I've been gently steering my baking efforts towards things that are a bit more wholesome and Juliet's muffins seemed like the perfect recipe to tweak by adding wholewheat flour.
She proffers a range of suggestions for substitutions and I'm keen on using yoghurt ...