This lovely cafe can be found around Sweet Water Lake in Koh Phangan. Their menu offers a range of organic vegan and gluten free items. Continue reading
I make these bad boys a lot! They are great to pack as lunches or snacks as they don’t require refrigeration, and they aren’t too messy when traveling.
It suddenly occurred to me, why pay 300 baht for pre-made hummus, when I could make the stuff myself? Waitrose dried chick peas cost 129 per bag at Topps, and garlic is basically free here.
Indian food is always delicious. Although I have never taken a cooking course, I have dabbled in this culinary tradition. Today I bring to you a cheap and easy dish to make.
While Skyping with friends, I was surprised to still see snow on the ground back home in Canada. This made me think about the types of things I would be making, like apple crumble and cinnamon buns. Once again, I was craving the comforts of home.
I’ve used another nut base – hey, these are great! You don’t have to add any butter or oils due to the natural oils in the nuts!
So I popped down to Villa and picked up a few sour apples and a package of dried cranberries.
Now, I don’t have a proper recipe for this, you just need to judge based on the size of the cooking dish you use.
Chop up your apples and sprinkle with cinnamon, a pinch of nutmeg and some sugar (I used McCormick’s Cinnamon Sugar) for this. You can sprinkle in some raisins, but I’ve used cranberries here. Then you’ll want to add a little water, just enough to cover the bottom of the pan, to help cook the apples a bit more.
Next, put your nuts in the food processor. I used:
- 1/2 cup cashews
- 1/2 cup almonds
- 1 cup walnuts
- 3-4 dates
You could also use pecans or any other nuts you like/have around. Grind in the food processor until the nuts start to stick together. Sprinkle on top of the apple/cranberry mix.
Bake in the oven at 200 degrees Celsius for about 20-30 minutes. Use a knife to determine if the apples are cooked. If the top starts to brown and the apples are still not 100% cooked, put some tinfoil on top.
This post has been updated.
While on a quest to experiment with pie bases, I came across the technique of using ground nuts. My favourites are walnuts, cashews and almonds. I tend to use these in all sorts of dishes – walnuts in muffins, cashews for cheese, almonds in pancakes… Continue reading
Today, I spent the morning with a big pot of Earl Grey and my iPad. Exciting, eh? Not the least bit middle class! Continue reading
Roast some veggies with olive oil and season. I cooked the beets for a few minutes, then added pumpkin, then onions and asparagus. Then I let the veg cool for a few minutes and plated up with some salad. Drizzle a bit of balsamic vinegar (oil and seasoning from the veg comes through). Simple and delicious!
- 1 1/2 cups Bob’s Red Mills Gluten Free All Purpose Baking Mix
- 1/2 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup soy milk (if using sweetened, you can cut down on sugar)
- 1/4 cup vegetable oil, plus some for muffin tin (I use a mix of sunflower and canola)
- 1 cup frozen blueberries
Preheat your oven to 200 degrees Celsius and oil muffin tin. In a mixing bowl, combine all the ingredients except for the blueberries. Use a whisk to remove any lumps. Then fold in the blue berries with a spatula. Be careful not to break them. Pour into muffin tin and bake for 25 to 30 minutes.
You’ll know they’re ready when they’re golden brown on top. If you’re unsure, use a pointy knife or toothpick and stick it in the middle of a muffin in the center of the tin (because the ones on the ends will cook quicker). If it comes out clean then they’re ready!
I made this last week for some vegan friends who were visiting Bangkok. They awoke to the luscious aroma of all spice and cinnamon. I followed the recipe, except didn’t use apple sauce, instead substituted another banana.
To make it gluten free for me, I used Bob’s Red Mills All Purpose Baking Mix, not flour. And because I don’t like nuts or raisins in bread, I omitted those also. The end result, however, was delish! We ate all the bread that day. Never have I had anything so moist and flavourful! Highly recommend this for all GF and Veg out there!