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This delicious, traditional Middle-Eastern recipe has it all. Baked eggs nestled in a bed of tangy and spicy tomatoes, red pepper, onions, smoked paprika with fresh flat leaf parsley scattered over the top. Perfectly more-ish with warm bread to mop up the juices. It’s so satisfying, I can’t decide whether it’s best for brunch, lunch or dinner. Making it all the more easy, you can …
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Farinata is an unleavened pancake type flatbread made simply with chickpea flour. This one is topped with lots of fresh rosemary, red onion, sea salt and cooked in flavourful extra virgin olive oil. It’s best straight from the oven and has become a firm favourite in our house. You can make this basic batter, and change toppings according to your mood. It’s also really nice …
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I have to admit, yesterday was the first time I had actually ever made my own almond milk! I drink it most days as the main liquid ingredient in my morning smoothie, but usually I buy it in cartons. A friend of mine gave me a nut milk bag a year ago, and it sat dormant. Thanks to starting this blog, I am more motivated …
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I like to use the almond pulp left over from making the almond milk as an excuse to make these sweet, almond and orange scented cookies. Makes: 24 cookies Prep time: 15 minutes Cooking time: 20 minutes per batch Gluten Free, Dairy Free Ingredients 11 tablespoons ground almond flour or almond pulp (leftover from making almond milk) 200g (scant 1 cup) sugar, preferably an unrefined golden, granulated one. …
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