Sourdough starter isn’t just for bread but can act like a leavening agent for cookies too, giving them an interesting texture and lightness. The rhubarb in these sourdough cookies also adds a pleasant tartness. Continue reading
This is by far my favorite crumble recipe considering ease and perfect results. The almonds give the topping extra crunch and the filling has a tender consistency due to the brief pre-cooking of the fruit. Here the rhubarb is really the star as it releases its particular tangy and juicy flavour. If you can’t get a hold of these stalks you can either double the apples or substitute it with other fruit such as blueberries, plums, gooseberries or even strawberries. Continue reading
These delicious Sicilian Taralli are actually a lot easier than they look. The very simple dough is rolled by hand and twisted into these little wreaths. They result in a very light and barely sweet cookie. If you wish you can glaze them with a lemon glaze or just dust them with powdered sugar. This is a recipe I keep going back to – so it must be good! Continue reading
It’s strawberry season so why not make a pie and crumble all-in-one! This delicious strawberry crumble pie has an unusual and more nutritious crust containing ground pepitas. These are actually a type of green hull-less pumpkin seeds rich in vitamins and minerals that are a great compliment to the strawberry filling. Continue reading
This recipe makes superb focaccia and bagels without a lot of fuss. The success in making these comes from using a good flour and olive oil. I used an organic blend of whole wheat, spelt and barley flours. Continue reading
This is a super fast bread requiring no yeast, minimal kneading and no rising. You could make this bread practically in an hour including the baking! If you don’t have buckwheat you could easily substitute it with whole wheat flour. For a vegan version use 3 tbsp. aquafaba instead of the egg. Continue reading
This raised sweet dough coffee cake reveals its chocolate swirls as soon as you cut the first slice. The honey glaze highlights this krantz with its natural sweetness. Wonderful for any special occasion or holiday. To preserve the freshness of this loaf it could be a good idea to finally get rid of plastic and wrap it in “Bee’s Wrap” a natural wrapping made of bees wax infused cotton material. I love its delicate fragrance and it’s totally reusable. A small step in sustainability! Continue reading
This focaccia recipe is very versatile and not as difficult as it looks. The secret to its special texture is a mashed potato!
If you let it rise a second time in the pan with fresh tomatoes on top it becomes a “focaccia pugliese”, a southern Italian specialty – otherwise if you pop it into your oven straight away without the second rise it bakes into a fragrant pizza with a crunchier crust. If you don’t have time to use up the dough you can put it away in your fridge to use it the next day. It makes wonderful rolls sprinkled with sesame or cumin seeds. Continue reading
This delicious pie sounds like Key Lime Pie and tastes much like it but the difference is that it’s a lot healthier with no sugar or lactose and it’s totally egg free. It’s sweetened with a little natural honey and the creaminess is provided by a fresh avocado and pure coconut milk. A sprinkle of chia seeds adds a little crunch and helps the filling to thicken. Lots of tangy lime juice gives it its characteristic taste. I made the crust with crushed amaretto cookies and ground pecans but you can choose whatever version you want: store bought or homemade. And on top of that it’s really easy to prepare – all the filling ingredients are whirled in the blender without any baking. Continue reading
This recipe is so easy and quick to prepare and also gluten free. It can also be vegan if you use a vegetable milk. Pop a couple of marshmallows on top and you’re set to enjoy this creamy and choc full of chocolate hot drink. Continue reading