Vegan Barley Shortbread

by

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 ...

View post

Cream of Green Bean Soup

by

Whenever I have extra vegetables on hand, soup is my no-brainer prep method of choice. If I'm dealing with quantities too large to consume in one sitting, I freeze the soup before I add the cream. Cream of Green Bean soup 1 packet cut green beans knob of butter cumin seeds to taste dried sweet basil to taste cream (about 1/4 ...

View post

Teff pancakes with Papaya and Mint

by

If you're familiar with Ethiopian cuisine, you'll recognise teff as the primary ingredient in injera bread. Teff is a gluten-free grain with great versatility and is something of an unassuming super-food (think quality protein, iron, calcium and resistant starches). With its malty and nutty notes, it reminds me of Maltabella, which in turn reminds me of breakfast ...

View post

Flash Food Friday: Mini Pancake Stacks

by

I suppose you could go with the more laboured route and pour, with painstaking precision, little rounds of batter. Or you could just cook a few large crepes, stack them up with a bit of syrup as you go along, and cut out perfect circles with a cookie cutter. "But the scraps," you ask. "What ...

View post

Crispy Kale with Baharaat

by

It's 2016 and kale is still a thing. Don't write this green off as frou-frou foodie fad. It's a nutritional powerhouse packed to its eaves with all sorts of things to keep you ticking. If you've not tried kale crisps yet, you are missing out on experiencing the most satisfying, life-affirming crunch ever. Once you crisp, ...

View post

Vegan Cranberry Banana Oat Cookies

by

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 ...

View post

Naartjie Cheesecake (3-ingredient Japanese Method)

by

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 ...

View post

Featured on An Nur: Burfee Ice Cream (with video)

by

After every Eid or big celebration in our family, there is always a glut of burfee to contend with. While I don't see anything wrong with supplementing a week's breakfast with a ball or two of  sweet milk protein and all the punchy cardamom mouthfeels, too much of a good thing will make you kotz. So why not ...

View post