It took 32 and a half years for me to try my first Pina Colada. The combination of coconut and pineapple just didn’t work in my head, all I could think of was Malibu with pineapple juice and it just sounded terrible. But then last year I went to a late summer BBQ, tried my first Pina Colada and it blew my mind!
I’ve barely been able to get it out of my mind ever since, which led to day dreams of creamy coconut rice pudding with sweet, sticky, rum-flavoured pineapple and a hint of lime. This dish lived up to my expectations and what’s more, it’s even better cold for brekkie the next day (although perhaps without the boozy pineapple!)
The rice pudding is super straight forward to make and it’s vegan too! The pineapple is sticky, sweet and fragrant with a mega kick of rum (which of course you can skip if you’re that way inclined) The combination is epic! (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…)