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.
Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.
On this day I had lots of organic carrots that I purchased on special. On this day I was craving carrot cake. On this day I was also craving cookies. All healthy and vegan versions of course. Combine all this and I have a tray of carrot cake cookies laden with secret untraditional ingredients- because that’s how I roll….roll into bed with a belly full of cookies that is!
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.
On this day, I realised that I had legumes for lunch, snacks and dinner! I don’t think there is nothing wrong with that especially in a plantbased diet especially if the legumes are sourced organically and sustainable. Legumes are cheap and are an excellent source of fibre, protein, folate, vitamin B, magnesium and can be used in so many different dishes. Say hello to the humble yet absolutely delicious peanut butter brownies with a salted caramel. Sounds luxurious and guilt-laden right? Fear not- these are wholefoods based and use organic, homecooked chickpeas!
The abundance of limes (and other citrus) keep flowing in from my parent in laws garden and although I utilise them in my savoury and sweet meals, there are still so many left. I LOVE citrus fruit and am so happy that they are readily around most of the year. I baked these lime and blueberry muffins the other day but I must admit that they remind me of scones- I am not complaining though because either or, they are delicious!
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.