I used to think I didn't like dried apricots. As it turns out, I do, but only the extra squidgy unsulphured ones. When you bite into them or pull them apart it's almost like they are full of thick honey and you can see the strands of sticky apricot trying to hold on to the other half. They are the perfect addition to some apricot and coconut granola; a burst of sunny-day flavours for breakfast is how I like to start my day.
There are an awful lot of new 'healthy' or 'superfoods' around at the moment and they are everywhere you look. Avocados, coconut oil, seeds and berries, cacao nibs; the list goes on. Now, I'll try anything once and I have had a flirtation with all of the aforementioned foods but what happens when the Vogue moment is over, everyone's moved on to something new and you're left with a cupboard of half opened ingredients. Well if you're me and throwing
When something just works it’s the best. It could be a combination of flavours you tried by accident or using something perfectly for a different purpose than it was designed for. I made this Coconut, Sesame and Chocolate Shortbread for both of the aforementioned reasons. Recently I was enjoying my chocolate dessert when another coconut and sesame pudding was on the table, and as I like to try everything, I took a scoop of the coconut and sesame
Why bother making your own granola? I mean, the stuff that comes in a nice box all full of stuff can’t really be that different and making your own sounds like such a hassle right? Nope. As it turns out making your own is not only ridiculously easy but it’s so much tastier than anything I’ve tried pre-bought. I find the readymade ones are far too sweet and you spend every morning searching for the elusive hazelnuts you’re pretty sure are meant
I don’t think a bit of accuracy does anyone any harm and I find myself slightly troubled each Easter as I see many chocolate nests filled with standard size chocolate mini eggs. Not only does it look like an ostrich has laid several eggs in a blackbird’s nest you can only fit three maximum in each nest which doesn’t feel very generous. Now I know these aren’t used for educational purposes and are purely for chocolate enjoyment but I couldn’t
It's February, apologies for stating the obvious. To me, February is the interim month; not as fresh as January when I'm enthusiastic about the New Year and not as good as March when you know that spring has pretty much arrived. So as far as I'm concerned February needs a bit of brightening up to get us all through the cold, grey days. That help can come in many forms; in this case coconut and lime biscuits. This particular flavour combination can
I find I get a craving for tropical flavours this time of year; pineapple, mango, dragon fruit and such but it's a bit of a bore to just eat it raw. When the lovely people at Rachel's Organic asked if I would like to try some of their yoghurt I had to try the coconut one. I have been enjoying it with banana for breakfast but I wanted to make something creative with it. I do like yoghurt on its own but I think it gives a great flavour to icings, ice
Squash to me is just something orange taking up precious room in my fridge. I have no desire to hack into it, scoop out the seeds and cut up the rest to make something I wish I hadn't bothered putting the squash in to. I don’t hate them as such; I’d just rather not have anything to do with them. A squash is plain awkward and it knows it. It's well aware I don’t want it there and it doesn't want to be there. I'm sure it had grand visions
What a week! I felt like I’d earned a good baking session. The following two recipes are really easy and truly yummy.
Yes perhaps I am a bit premature for Anzac day but nonetheless, they are a deliciously oaty crunchy cookie.
Ingredients - makes 12-15 biscuits
What you will need:
100g rolled oats
140g plain flour
100g unrefined light brown sugar
45g flaked coconut
110g unsalted butter
2tbsp golden syrup
½ tsp bicarbonate