Tag: dairy free

Speckled dairy free cake with vegan buttercream
01Apr

pistachio and orange cake

The air is filled with hope. This week, after a long lockdown restrictions have start to loosen and we can now meet friends and families outdoors. Our calendars have started to fill up with picnics in the sun, and most exciting is being able to celebrate Easter with out families over the long weekend. If you are in the UK you’ll know how excited people get when Cadbury’s Mini Eggs start appearing. Those little yellow bags full of addictive crunchy, chocolate-y balls. For me they are akin to a class A drug. And this orange and pistachio cake is my second favourite thing right now. I have made this recipe many, many times and tweaked to be now one of my go-to traybakes, delicious with buttercream or just runny icing. This cake mirrors the speckled shell of the mini eggs, and apart from them this cake is totally dairy free. I made the icing using Flora 100% plant base butter and I will go as far as saying that it tasted better than actual buttery buttercream. . Pistachio and orange cake (Serves 8-10 people) 6 oranges 6 medium eggs 375 caster sugar 1 tsp olive oil 250g plain flour 200g
4 mins read
2098 Views
Hummingbird bircher muesli
21Mar

Hummingbird bircher muesli

We are on full weaning mode in our house. Flo is still figuring out what she likes and dislikes and in order to not waste a lot of food I am trying to incorporate different flavours and textures to some of her firm favourites. In Flo’s opinion, there is no better breakfast than oats, and I don’t completely disagree (they come a close second to eggs for me). And rather than having the same old milky porridge with a sprinkle of fruits on top I started making her batches of bircher muesli the day before with a variety of fruits blended in: bananas, coconut milk, and applesauce. It has become a family favourite and a regular midmorning snack for me with all kinds of toppings: yoghurt, berries, toasted seeds, nut butter…the options are endless. This bircher muesli is inspired by one of my favourite cakes: hummingbird. Because I am a sucker for anything with pineapples. And if you are feeling extra indulgent you can add more pineapple, just keep the sugar tablespoon ratio the same to the 100g for the pineapple. Hummingbird bircher muesli (serves 3-4) 100g rolled oats 200ml oat milk (any other plant base milk would work too)
3 mins read
1390 Views
vegan chocolate brownies
03Dec

Super fudgy vegan brownies

I don’t identify myself as belonging to any particular food tribes, whether it is clean eating, paleo or vegan. Sincerely, I love butter too much. This is not to say I don’t enjoy cooking and trying recipes from all of these tribes. Cooking with butter, cream and even meat is very easy as they have deep, rich flavours. But maybe I think like this because I am so used to cooking with these ingredients and any attempts to cook vegetarian or vegan recipes is something that takes a lot of effort. Fruit puree is what keeps bringing me back (made this dairy free cake a while ago), substituting it for dairy and eggs in a multitude of things.
2 mins read
1158 Views
06Apr

Orange tray cake

I have been wrapped up in childhood memories and knees deep in oranges over the last week. That and two very different Netflix series. The first was a dark one, which I devoured in about 3 days (you know, I had to pause it to go to work). I then had to cleanse my TV palate with something a little lighter, some mindless comedy thing. Binge watching series helps me get in the zone when I am in the kitchen. The zone to me means I have all my ingredients lined up, my wireless headphones for maximum freedom of movement and my tablet, propped up on top of my coffee jar with a series on. But I had questions after being in the zone this week. People say, word on the street is that binging is not good. We all know extremes can do you harm and moderation is key. I am a binger in all aspects of my life, from food to a new series. I got truly sucked into the fiction and then not only I have to snap myself back to reality after you feel a little lost after that last episode ends but also it completely
3 mins read
1152 Views
06May

Applesauce banana loaf [Dairy Free]

I am sitting here trying to describe how I have been feeling in these last few days. Tired is the first adjective that comes to mind. At first I thought the word was so salient in my mind because of how the physical side of my job had left me sore in my legs and arms, with 5 am starts thrown in the mix too.  The first course of action for me to counteract this was to dive into a diet of spirulina smoothies and sugar free snacks. The food has given me an energy boost, but on my days off I can’t shake off the wanna-be-in-bed-all-day feeling, so I had to think a little harder about what else I was be doing wrong. Thinking being the key word here, I was in my head too much. I have an emotional job, where you make decisions about people’s lives, and that is something that can be highly rewarding at times, but on the other hands it makes me over analyse every decision I make. It leads to a very judgemental cycle in my head and by the time i get home I am in this deep emotional pit, no one can rescue
3 mins read
748 Views
17Aug

Cassava cake {sugar free, dairy free, gluten free}

  I can’t really explain why I have felt so nostalgic of happy childhood days these past few weeks. I have been re-living those moments through food. So this is what this recipe is about. I am sure this recipe has also featured in Mariana’s childhood as it it is typical from where we come from. Cassava has already featured on quite a few of our recipes (pão de queijo, chips, tapioca ice lollies…) and I never tire to use it in recipes, I love the flavour and most importantly, it is an essential ingredient of the Paleo diet! Recipes made with cassava always have an interesting sticky consistency. So when you make this cake don’t expect for it to be airy and soft, it will be dense. Think brownie consistency. The recipe I am sharing is something I developed based on two family recipes, and it does not contain sugar, dairy or gluten. Cassava cake 4 eggs 200ml coconut milk 500g cassava Pinch of salt 150ml maple syrup or honey 2 tbsp of ghee or coconut oil, melted Fennel seeds Method: 1.Preheat the oven to 180C. Cut off the ends of the cassava, peel and grate it. Using a
2 mins read
956 Views