The ultimate adult cookie. The making of which I’ve dreamed about since the summer, when I harvested all of the glorious english lavender from the garden. We’ve enjoyed vases of it all over the house so far, through the fall and the winter and it was time to say goodbye to some of it to be enjoyed in culinary form… Continue reading
One of the most delicious quick breads to make, bannock can also be high in carbs and rather generous with the butter (you can’t have bannock without generous amounts of butter!). Not the healthiest of breads, yet still very much loved by many. Including us! It pairs perfectly with soups and stews and I love making it because it’s so quick and easy and doesn’t need to rise!
While spelt flour has the lowest gluten content of all the flours, it’s not toally g-free so if you’re gluten intolerant this might be okay for you but if you’re celiac? No dice. The addition of the coconut flour is used for it’s delicious flavour and texture as well as being g-free.
Even though this bannock recipe is low- carb and considerably healthier than it’s beloved deep fried brethren, we still consider this bread a treat. Versatile and delicious we enjoy it warm with butter (in case I didn’t mention that yet), or butter AND jam, because hello. But most of all we love it best when paired with soups and stews.
I’m thinking of experimenting with smoked wild fish and meat, root vegetables, herbs, cheeses and spices in the future, different variations. Maybe even desserts made with bannock. Probably a full-on gluten-free one too. Until then however, here is the straight up, low-carb, easy-peasy version… Continue reading
But why? Why on earth would I do that? Psh, you might be saying to yourself…’sure, you could make any baked good without all of those luxurious (necessary) things, but it won’t taste good.’
And after one failed attempt I might have agreed with you. But like
any glutton for punishment, home cook who has a big Holiday table to feed, including a bevvy of loved ones with food allergies…I knew I had to perfect this recipe. A pumpkin pie that tastes just as decadent and creamy as it’s traditional velvet-like ancestors… Continue reading
I struggle with what to call these morsels of joy. They are topped with a most delicious crumble, made with no refined white sugar or white flours. They’re not quite gluten free, but I do use gluten free products in the baking of said joyous muffins.
Basically, they’re just darn good muffins that you can feel good about eating and feeding to your little ones. I’m trying to get into the habit of baking a batch of muffins and cookies one a week to have homemade, package-free snacks to pack into Wyndham’s lunches . So far, so good.
As in, these have officially been toddler approved. Continue reading
Peaches with olives you say? YES. Oh hells yea. First, one must have a love for kalamata olives. I do – the mister doesn’t, so this melt-in-your-mouth, dip, soak and scoop up with fresh crusty bread tapas style appetizer… it didn’t do it for him.
For those of you who love fresh inspired cuisine? Rustic, seasonal and adventurous food? This is for you. The creamy, perfectly oozy and mild flavour of the brie pairs perfectly with the strong and salty taste of the kalamata olives. The peaches serve as but a sticky sweet vehicle for said olives and brie. And the basil? Well basil in growing in abundance in our garden right now and I had visions of basil infused oil drizzles and basil served with desserts painted with reduced balsamic swirling through my foodie brain… Continue reading
Oh paleo. I have a love hate with the trend that is said cave-man diet. I don’t usually go out of my way to eat, cook or bake paleo. This cupcake creation just happened to turn out best paleo style, so there.
Anyone who’s dabbled, experimented and perhaps mastered in gluten-free baking knows that it’s a whole new learning curve. Even for a seasoned baker – such as myself, it was as though I had to begin all over again. Since baking is a science, this makes sense. While I’ve discovered that my favourite gluten-free baking flour is a blend of almond, coconut, white bean and chick-pea flour – I was in a rush to make these beauties for my little girl’s 2nd birthday party and just didn’t have the time.
So. I threw caution to the wind and stopped fighting against a mental block I’ve been having for a while now. That being the amount of liquid; in particular EGGS, that one should use when baking strictly with coconut flour. I just couldn’t get over the obscene amount of eggs I was always coming up against in recipe research and development. So I bucked and have had many failed attempts at baking with coconut flour on it’s own and became a lover of blended flours. Until last weekend.
I was in a rush and didn’t have time to agonize over the thought of my daughter’s birthday cupcakes not turning out. I vowed to myself that they would be the most delicious cupcakes ever and took 1 PLUS dozen out of the fridge to set on the counter. (TIP: I always take out my eggs about 20 minutes prior to working with them in baking a recipe. Room temperature eggs just do their eggy thing better. I know, SO technical, right?)
Why am I hurting my brain in baking gluten-free? A couple of our very good friends eat g-free and now more recently, my mom has been diagnosed celiac. Plus, why not? While gluten surely isn’t the devil, baked goods loaded with white flour and tons of sugar isn’t the healthiest.
The hot pink and turquoise icing you see? SO not paleo. Chock full of whipping cream, cream cheese and a wee bit of icing sugar as it was out of my hands by then. Or else I would have been in there with maple syrup or honey because white sugar IS THE DEVIL. At any rate, coconut cream icing would be the ultimate paleo, vegan, sugar-free icing recipe (that actually tastes good), which one could typically use but I didn’t have any arrowroot. So my friend came to the rescue with her well-loved and delectably light, fluffy and mildly sweet cream cheese whipped icing.
Before we get ahead of ourselves however – let’s get on with this cupcake business first shall we? (Printable / PDF recipe card at the end!) Continue reading
It’s that time of year. My very favourite type of harvest. Strawberries. Pure bliss. There is no comparing fresh, in season, organic strawberries to that of the supermarket (hello GMO), variety. They are an entirely different fruit. As in, WAY BETTER tasting and WAY BETTER for you. (Me!) Continue reading
This recipe is all about the toddlers and all about the coconut. It was messy yes, I mean obviously. Honestly? We had a ton of fun doing it and tossed the youngest in the tub afterward (you’ll soon see why). Toddlers + Messes Everywhere All The Time = normal.
These are the type of cut-out cookies that you can feed your little ones (and yourself), whenever an occasion calls for cut-out cookies. Without the guilt or the worry of hyped-up moods, sugar-crashes and fatty fatness. I mean – there’s still some of that (FAT!) in here, but without all of the processed white flour and refined sugar, there is a whole heck of a lot less. I love doing seasonal, themed activities that revolve around the holidays that are special to us. Enjoy the recipe and the pictures… Continue reading
The time has come. We are here. You know all those sugar free or gluten and sugar free baked goods that I make throughout the year? Wherein, I often state that I’m not hardcore about it and that holiday baking is the one time that I don’t mess?
We’re at that time… Continue reading