Today’s post is all about simplicity. Sometimes simplicity is the key when it comes to good, wholesome food. Today, with a flight to New York looming in the very near future, I feel the need for something simple and comforting. The combination of carrot and coriander seems like it fits the bill.
Crunchy, tangy and refreshing, I scoffed this salad alongside a left over Kale Pesto, Olive and Mozzarella Pizza Roll. The flavours weren’t the best match in the world, but I threw caution to the wind and didn’t regret it. (continue reading…)
Today’s post is for my good friend Helen. A while back she was declared gluten intolerant and condemned to a life of missing out on amazing cakes, so when I started my blog Helen requested that I post some interesting gluten free desserts. There’s only so many meringues a person can eat and whilst a coconut macaroon is heavenly, sometimes you just fancy a change.
My search for a slightly more unusual gluten free cake led me to this wonderful carrot cake. Like all good carrot cakes it’s scrumptiously moist and this is only improved by the addition of ground almonds and sultanas. As well as being gluten free it’s also dairy free, and I’m sure you could replace the eggs with flax eggs to make it completely vegan.
The cake is unleavened so it’ll stay fairly flat, but it still feels light and fluffy, I guess it’s something to do with it not being weighed down by dense, wheat flour. This lightness makes this the ideal cake for an afternoon treat or a moderately virtuous dessert. We all need a little break from wheat every now and then, so why not give it a go? (continue reading…)