I’m an absolute swine for playing around with recipes – well the recipes I decide to cut out and keep, or transcribe from different places into my little Recipe folder, or print out and stick on my fridge if I think it’s one I’ll cooked often. Pretty much all of my cooking is the ‘make it up as I go along’ method – and to be fair it turns out pretty well most of the time!
Take my recipe for Flaxseed Bread. We found this on the internet a couple of years ago when we first gave up wheat etc, but wanted / needed a substitute for bread.
- 2 cups flaxseed meal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1-2 tablespoons sugar equivalent from artificial sweetener
- 5 beaten eggs
- 1/2 cup water
- 1/3 cup oil
(I don’t use artificial sweetener – when I first made this I used 1 tablespoon of unrefined golden sugar, and used melted coconut oil)
It tastes nothing like bread. At all. Flaxseed has a definite ‘flavour’…Its texture however does give you that feeling of ‘comfort-food’ Read the rest of this entry »
I tasked myself with making a carrot cake for my sister’s birthday. I’d never made one before so off I went to do my research on the good old internet!
I eventually settled on this one by Rachel Allen from the UK TV Good Food site. I occasionally watched her show on their satellite channel and liked the way she cooked – she also runs a baking school which they show parts of in one of her programmes.
If you’ve browsed around my ‘About’ page you’ll see we’re ‘Primal’ with our eating habits. This means the ingredient list raised my virtual eyebrow so I immediately started ‘tweaking’ it in my head – a big ‘no-no’ in the cookery world really, but I wanted to try get a balance between it being a great birthday cake and not having all that wheat flour and sugar in there. (I don’t use refined sugar by the way – I always use unrefined / raw cane sugars – Read the rest of this entry »