Browsing Category Food

Gluten-free Cacao Breakfast Muffins


Thursday, August 25, 2016

The lovely folks over at The Chocolate Tree and The Soul Tree sent me a huge hamper of their products to sample. Though I made quick work of their handmade honeycomb chocs and topcoated rice cakes, I am not even halfway through the basket. Such generosity! Along with a sampler of their snack range, they included ...

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Cinnamon Phirni Drink


Tuesday, June 14, 2016

I've been seeing so many Horchata recipes popping up in my feeds and its fundamental flavours reminded me so much of some of the Indian desserts I grew up with. I was particularly taken back to Phirni, a milk-based pudding lightly set with either rice flour or semolina. I found a recipe in an early edition of ...

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Salad Toss: Baby Spinach and Cranberry Reduction


Thursday, April 14, 2016

Cranberries, with their sweet and tart personalities, are a bit like the extroverts at a party; at ease in savoury situations, and just as good for when things get syrupy. I always seem to have dried cranberries on hand, and often use them in salads and bakes. They also feature prominently in my Cranberry & Walnut cream ...

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Barley and Wheat Rotis


Friday, April 1, 2016

The addition of barley flour to this flatbread makes for a tasty textured, somewhat nutty departure from a regular roti. If you're not super-pedantic about rolling out neatly circumferenced rounds, these don't take much time to prepare. Barley and Wheat Rotis Makes 8 rotis 1 cup barley flour 1 cup wheat flour 1 cup yoghurt 1 TBSP vegetable oil pinch of salt additional flour for ...

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Breakfast Butternut Madeleines


Wednesday, March 9, 2016

  A generous serving of butternut mash leftover from last night's supper got me thinking about how I could use it for breakfast. I came across a promising recipe for butternut waffles and wondered what would happen if I substituted oats, barley and almonds for the wholewheat and buckwheat flours. On cooking my first waffle, I realised my ...

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Vegan Barley Shortbread


Wednesday, March 2, 2016

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 ...

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