Ok, new plan. We don’t eat an entire batch of cookies in one setting, and instead, make a tiny little cake which is full of the good stuff and eat that in one go. All aboard? Good. I give you a mini loaf cake with coconut flour, ground almonds, honey aaaaand dark chocolate (because I’m…
Rosemary Olive Oil Shortbread (Eggless)
As with the first Smitten Kitchen cookbook, I’m going through the new one, Smitten Kitchen Every Day like it’s going to evaporate from my hands in the next four minutes. So, so hard deciding what to bake first! The recipes are fun, approachable and most important, always delicious. I’ve followed Deb and her amazing writing…
Strawberry Pancakes with Buckwheat & Rye
I have just discovered toasted pancakes. And by that I mean, if you make a batch of these today, keep them in the fridge for a couple of days and pop one in the toaster when the hunger strikes, they taste REMARKABLE. I don’t know if this is the world’s oldest fact, but I now…
Mini Chocolate Peanut Butter Icebox Cakes
Every year I tell myself that heart-shaped food around Valentine’s Day is the most ridiculous invention in the world. And every year I get out my heart-shaped cookie cutter anyway. For once though, I did this without meaning to. In the quest to make a smaller cake that two people could easily finish, I decided to…
Buckwheat Crepes (Gluten-Free)
Weekend breakfasts for me are usually no different from weekday ones as far as the timing goes. So anything that requires too much prep time is definitely out, because I’m pretty much ready to eat within half an hour of waking up. And then I discovered crepes. Crispy edged crepes that take 5 minutes to make,…