Thursday, 27 April 2017
These have got to be my absolute favourite treat to bake and are always my 'go-to' recipe when wanting to bake something tasty. They are really quick and easy to make, taste divine and require very little ingredients too.
Monday, 3 April 2017
Don't know much about Nut Blend or simply want to find out more about this delicious nut butter? Then check it out here .
Fancy buying a jar or two... or three, then have a little look to see if they are stocked near you (here) or buy through me if you are based in South London - Contact details are under the 'Contact' tab on my homepage
Love as always,
Saturday, 25 March 2017
So, as I am sure everyone is fully aware by now... It's Mother's Day tomorrow (Sunday 26th March 2017) and what better way to show your love to Mum by serving her a delicious breakfast in bed to start her day off perfectly. I have included not 1 but 2 delicious recipe ideas to inspire you on what to serve; whether she likes a sweet or savory breakfast.
Crepes With Pear & Coconut*
-100g gluten free plain flour
-2 large eggs
-300ml coconut milk
-2 small pears
-1/2tsp ground cinnamon
-1tbsp agave nectar
-HeyBoo Coconut Caramel
How to make:
> Simply combine the flour, eggs, milk and a pinch of salt in a large bowl and mix thoroughly until combined into a smooth batter. Heat a large frying pan and add a tsp of coconut oil and allow to melt before adding a dollop of the batter mix - cook on each side for about a minute until golden a crispy.
> For the filling - peel and cut the pears and place in a pan to sautee with the agave nectar and cinnamon until soft.
> Serve up by filling the pancakes with a dollop of coconut yoghurt, the sauteed pear, sunflower seeds then drizzle all over with some coconut caramel (alternatively, make some plain caramel sauce).
Baked Eggs, Ham & Kale**
**What you'll need (serves 1):
-1 large egg
-A handful of curly kale
-1/2 punnet of mushrooms
-A handful of cherry tomatoes
-1/2 tsp ground turmeric powder
-1/2 tsp chia seeds
-Sprinkling of sunflower & pumpkin seeds
-2 slices of parma ham
How to make:
Start by slicing up the mushrooms and cherry tomatoes and placing into a small frying pan with a little oil, once both have softened add in the kale leaving a space in the centre of the pan to crack the egg into. Sprinkle over the ground turmeric then cover with a pan lid for around a minute (or 2) this will allow the egg to poach and the kale to steam and soften. Remove the lid, add the parma ham and sprinkle with seeds to finish. Serve up as it is or add some fresh slices of bread (gluten free) to dip into the egg.
I hope this has given you some inspiration and make sure you spoil Mum tomorrow - it is her day after all!
Love as always,
Sunday, 19 March 2017
Having already tried and tested previous Well & Truly products (previous post here about their Gazpacho) I was intrigued to see what their gluten free crisps were like. So, here's the verdict:
I love breakfast and that's no secret really... So, when it comes to the weekends I see it as a real opportunity to cook up something different and tasty. Unless you are fortunate enough to work from home or have a canteen at work, it's tricky to not get stuck into a bit of routine of having something quick and easy - my go to option is usually some dairy free yoghurt with fruit and granola, but that can get fairly boring to say the least. You can even make these the night before to take into work with you... so here's the recipe:
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