Applesauce is always one of those handy ingredients to always keep in the kitchen. It’s delicious on it’s own as a raw snack and particularly indispensable for all kinds of low-fat, egg-free or vegan baking adventures, yet it’s also one of those ingredients that never makes it into my shopping basket. Why buy an expensive… Continue reading Instant Raw Applesauce
Category: Baking
Toasted Muesli Protein Cookies + Maple Almond Toasted Muesli
Until recently I wasn’t sure why we referred to granola as ‘toasted muesli’ here in Australia. I assumed ‘toasted muesli’ was simply our most logical description for the process of baking a raw muesli mix, only to find out that granola is a trademarked term in Australia and New Zealand by Sanitarium (check out the… Continue reading Toasted Muesli Protein Cookies + Maple Almond Toasted Muesli
Almond Flour Espresso Brownies
Grain-free Cran-Apple Breakfast Clafoutis
If you’ve ever had that craving to eat dessert for breakfast, this recipe will take away any guilt you’ve been experiencing. These recent study findings might too. Sure you could pop the clafoutis dishes in the oven straight after dinner for a delightful apple dessert if you choose – I’ll grab a fork and dig… Continue reading Grain-free Cran-Apple Breakfast Clafoutis
Chocolate, Raisin & Blueberry Scones
Spelt Anzac Biscuits + Golden Syrup Substitutes
Did you know there are rules about what can and can’t be called an Anzac Biscuit? It’s always ‘biscuit’ and never ‘cookie’ btw; calling it a cookie would be very un-Australian apparently. For a biscuit to be an ‘Anzac’ biscuit it has to conform to the traditional recipe, with ingredients readily available during wartime (eggs… Continue reading Spelt Anzac Biscuits + Golden Syrup Substitutes