Category Archives: vegetarian

Quick Thinking

currantbread

I have quick breads on the brain lately, so I made this currant loaf. It has lots and lots of currants, plus orange rind and citron peel. It turned out nicely—this photo doesn’t really do it justice. This is what I am having for breakfast tomorrow.

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What I Did Today

proteincookies

I have mentioned before how I have trouble finding good breakfast options. (This may be partly why I like cake for breakfast…) Lately, I have been scouring the Internet for good breakfast cookie recipes. Ones that are high in fibre and are a bit filling.

I found these protein cookies by Heather at Kula Mama and decided they were exactly the kind of cookie I was looking for. I had a break in my regular routine and all of the ingredients, so I made my version of these cookies.

My version is a bit different—I used cashew butter instead almond butter, quinoa flakes instead of oats, sugar instead of maple syrup, canola oil instead of coconut oil, and so on. I loaded mine with sunflower seeds, sesame seeds, chia seeds and citron peel.

The result was delicious. It made 5 dozen cookies. I’ve frozen lots and have some in the fridge for the next few days. And now I know that tomorrow morning won’t mean me heading out the door on an empty stomach. Yay!

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Almond Coconut Banana Bread

banana bread

As much as I love eating leftover dessert cake for breakfast, I sometimes want something a little simpler. When I first stopped eating gluten, banana bread was one of the little things I missed, so I started looking for a reliable gluten-free alternative.

The first time I tried to make a gluten-free banana bread was also the first time I baked with coconut flour. I had no idea how different coconut flour is from other flours. The result was dense, leaden and dried-out mini loaves of banana bread that tasted good but fell far from my ideal.

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Another Work in Progress…

Here’s what I’m working on at the moment—cookies made with cashew butter. They still need some work, but for a first attempt, they are pretty good.

cashewcookies

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Breakfast Cheesecake

I am currently developing a recipe for breakfast cheesecake. I know that you can eat any cheesecake for breakfast, but this one is a simple, no-fuss, no-crust cheesecake that’s baked in a bain-marie and scooped into a bowl like custard or pudding. A girl has to eat something for breakfast, right?

Breakfast Cheesecake

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Jalapeno Cheddar Sauce for Pasta

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I love jalapenos. I first learned how to use a canner just so I could pickle my own peppers. I have grown my own plants a couple of times, too. One year, when I had a large garden, I ended up pickling 60 cups of peppers.

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Chewy Cheddar Cheese Breads

cheesebreadstexture

I fell in love with these breads long before I stopped eating gluten. I love how simple they are to make. And I love their chewy texture.

I have made versions of them for brunches and they are always a crowd pleaser. And they are so fast to make. The most time-consuming part of the recipe is putting the batter into the muffin tins. The batter can be made ahead and kept in the fridge for up to a week.

The original recipe is for Brazilian-style cheese breads and uses queso fresco. Since I’m not trying to replicate a traditional pão de queijo, I use a variety of other cheeses.

I have made these with feta, Parmesan, chèvre and cheddar. Each type is delicious, but the cheddar are my favourite. They are good eaten both warm and cold, but, let me warn you, they are so addictive that if you start eating them warm, you might find you don’t have any left to find out exactly how they taste at room temperature.

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