When you are intolerant and allergic to most staple ingredients, it can be hard to pull together a quick meal. Instant noodles are not a great nutritional choice when you can eat them, but they are fast. I’ve been toying with the idea of DIY… Read More
Now that the weather has been warmer, it feels as good a time as ever to share my recipe for raw cherry ripe with you. I had been thinking about making it for a while and when I saw some beautiful cherries on special at my local green grocer, I knew it was a sign. It’s not as naughty as a real cherry ripe, but it has all the elements. Perhaps we can call this a cherry ripe for when you are trying to be good but you’re naughty at heart.
Let’s talk about nice cream (ice cream made from bananas). Every second person I follow is on that bandwagon but I’m not 100% sold because, well, bananas. My 2-ingredient raspberry sorbet is just as easy and doesn’t have a banana in sight. I was thinking about using it as the filling for ice cream sandwiches a few months ago but time got the best of me, as it usually does.
These almond meal cookies are my go-to… in fact, as I type this, I realise I need to flesh out my cookie repertoire – this is the only cookie recipe I know! Leave that with me, and in the meantime, give these ones a go. These cookies have just 7 ingredients and sorbet has just 2… gluten-free, vegan and refined sugar-free ice cream sandwiches with less than 10 ingredients!
We’ve gone from 14 degree days to 30 degree days all in the space of a week! Spring is well and truly here (hello hay fever!) noticed by the fact that I’m now wearing two layers when I leave the house instead of four. But… Read More
It doesn’t feel like winter, not when the skies are blue and my skin is warm from an abundance of sun rays. I’m not even outside, I am writing this from my sunroom table with a brownie in hand. I haven’t made brownies in the longest time. I don’t know why, because this recipe is so easy and only takes six ingredients.
Here we are with some cookie dough bliss balls made from cashews, coated in a white chocolate shell made from cacao butter. This recipe is quick, easy and simple. The hardest part? Stopping yourself at just one.
When I first made this chickpea scramble, it was good, but something was missing. It needed something fresh, but fresh herbs and lemon juice weren’t the answer. Sure, it made it better, but it was still lacking. Then I picked up some lovely fresh pomegranates at a great little greengrocer in the lower Blue Mountains of Sydney.
Pomegranates were the answer indeed. And while I’ve called this a breakfast bowl, it’s also a lunch bowl, and even an any-time-of-the-day bowl.
The humble lemon tart is something I never thought I would eat again with the eggs involved (not to mention the dairy and sugar) but then I discovered agar agar and wondered if it could just happen for me.
Turns out it could. I started experimenting and here we are with a delicious lemon tart. The lemon component was the easy part. What I really struggled with was a complimentary base that wouldn’t overpower the delicate lemon. It didn’t need a raw cake base, it needed more of a shortbread-type base.
This no-bake lemon tart is incredibly easy to make. It takes about 10 minutes to get done and needs 1-2 hours in the fridge to set. I don’t know why I don’t make it more frequently.
I have been due to make a dish on the sweeter side for a while but lately, I’ve lost a bit of the sweet tooth that has carried me through life for 20-something years. I settled on banana bread because it’s the perfect treat that a sweet tooth or non-sweet tooth can enjoy. I’m not huge on bananas but I’m challenging myself to diversify and find ways to enjoy foods I don’t like. Plus, when have I ever turned up my nose at a slice of Alannah-friendly banana bread? Never.
These gluten-free, vegan, savoury breakfast muffins are the most moist I have ever come across. This is all thanks to almond meal, zucchini, tomatoes and – most importantly – caramelised French shallots.