I enjoyed the rice pudding so much yesterday, I decided to make another. This time I added some flambeed bananas to the rice pudding.
This hot and nutty vegan curry is made with ground almonds, chickpeas, butternut squash, black pepper, cardamom, ginger, garlic, onions and coriander. It’s hot and bright. Perfect for these damp and dull evenings.
A gluten-free and dairy free lime and coconut loaf that’s perfect for afternoon tea. Or whenever really.
Dairy-free and gluten-free made with ground almonds, eggs, olive oil, coffee, cocoa, vanilla and lots of sugar.
Another hearty and filling soup recipe for Autumn.
This is a strawberry and grape cake. It contains no butter or packet sugar. It’s gluten-free, low in bad fat, full of fruit and fibre. And it’s very yummy. Give it a go.
This is one of the oldest twimii recipes that I still make a lot.
This is one of my favourite desserts. I love cherries and anything that has some of that lovely lemony sourness. The cake is made with olive oil, eggs and ground almonds, so you could argue it’s more heart healthy than the average cake. Maybe. Sure who cares? It tastes great.
I make these all the time. They’re made with just fruit, nuts and coconut oil so they’re a healthy treat but they are also sweet and have a lovely flavour. So that explains why I make them all the time – even when I’m not being healthy.
There are some taste combinations that just seem made for each other and some spicy heat with butternut squash and coconut milk seem like one of them to me. If you think so too you should really like this soup.