Good evening my friends. Apologies for the absence as I have been rather busy in life! A combination of work, study and leisure to be honest. I have still been busy in the kitchen cooking and baking including these fig, tahini and buckwheat muffins which have been perfect for a little Autumnal snack for the 3pm afternoon slump.
I must admit that when it comes to baking, savoury isn’t really my go-to. I guess it is because I prefer the sweet satisfaction of creating something from scratch as it reminds me of my childhood baking with my grandmother. This sweet potato savoury loaf is a delicious, nourishing and satisfying option for breakfast with avocado or peanut butter.
I am usually a creature of habit when it comes to my breakfasts, often sticking with peanut butter on sprouted toast, chia pudding of some sort or the occasional oats. This recipe uses buckwheat flour which I mill out of activated buckwheat groats as well as a plantbased version of buttermilk. Served with blueberry and maple syrup swirled coconut yoghurt, this dish was the perfect Sunday breakfast in front of the fireplace with a warm matcha latte.
I have been CRAVING a vegan and relatively healthy version of a citrus tart for awhile and when I was gratefully blessed with an abundance of homegrown limes (and lemons) from my husband’s parents recently I thought I would create a vegan version that does not involve a tonne of cashew nuts or coconut cream like many similar desserts include.
Did you know that passionfruit grow in two seasons? Neither did I until recently. I was generously given some homegrown passionfruit from my parent-in-laws which made me so happy as they are easily one of my favourite fruits. They are loaded with vitamin C, vitamin A, flavonoids and antioxidants. Is anyone else a fan?