When I have leftover egg whites, friands are my go to bake. You can make them with one egg white or with six. They keep well and are always popular. I had a lone egg white left after making these peanut butter chocolate chip cookies, so chilli chocolate chip friands it was.
Energy balls are all the rage now. Look in any self-respecting modern “healthy” cookbook and you’ll find at least one recipe for them. There’s a good reason for this. They are easy to make and utterly delicious. I’ve made quite a few over the last few years and these goji berry bliss balls are the latest.
Never mind raindrops on roses and whiskers on kittens, falafel are definitely one of my favourite things. They transport me straight back to the bustling streets of Alexandria in Egypt. Every street corner had its own falafel vendor who sold them fresh and hot, stuffed into pitta bread and drizzled with tahini sauce. We used to have them for breakfast as a special treat. These air fryer carrot falafel may not be the authentic recipe, but they’re delicious and are a breeze to make.
Pancakes are always a treat, but I have a particularly soft spot for savoury pancakes. My dinner time treat, when I was a child, was wholemeal pancakes with cheese sauce – utter bliss. These pea protein pancakes include matcha for flavour and colour and are served with a spicy peanut sauce. They are vegan, gluten free and most importantly, tasty.
Now Twelfth Night has passed, I’m feeling it’s time to Jumpstart January. Whilst these vanilla almond cookies aren’t exactly healthy, they aren’t too bad for you either. They contain freshly ground almonds and wholemeal spelt flour and the sugar content is relatively low. I’m also trying to eat more vegan meals than usual this month to celebrate Veganuary, so I’ve made them vegan.
If you’re running out of time to make biscuits but want to give homemade gifts this Noel, these Christmas Bliss Balls may be the answer. They’re not only delicious but are refined sugar, dairy and gluten free and easy to make. Rolling the balls in green pistachios, red cranberries and white coconut make them look wonderfully festive.
It’s the second week in December and I’ve only just made my first Christmas recipe. Biscuits and cookies make great gifts at Christmas and when I’m organised, I like to make a few of them. I’ve started with these gluten free chocolate pistachio biscotti as I want to get a few sent off in the post and biscotti are great for keeping well.
Since acquiring a decent blender, we’ve become complete smoothie converts. We have them for breakfast more often than not. It’s a great way to use our kefir and other healthful ingredients. However, it wasn’t until BRITA asked me if I’d like to make one of their recipes and try out their new water filter jug, that I made a kefir-free smoothie. This dairy free ginger green goddess smoothie turned out to be an utter delight.
We’ve had the worst year ever on our plot. Lack of time combined with mega numbers of pests including deer, has meant little survived. We do, however, have plenty of kale. When I found a big bag of kale in my veg box last week, I knew I had to up my game. The result was a big batch of these vibrant green kefir kale pancakes. Served with vegetable tomato sauce and fried halloumi, it made for a most delicious meal – several meals in fact.
Autumn pears, fragrant honey and warming ginger come together for an easy bonfire night bake. These gingered pear almond honey cakes are not only delicious, but are easily portable. They’re the perfect antidote to overhyped Halloween and its transatlantic excesses. They can be eaten whilst watching the bonfire flames dance and the Catherine wheels spin – no tricks, just treats.