(Adapted from The Food Network)
Unexpected guests? These bite-sized pastry treats can be whipped up in under 30 minutes. For a savoury version, substitute finely grated parmesan for the dextrose and salt.
Makes approximately 15. Continue reading
This is a simple recipe to use up a ripe banana. On their own or with a scoop of ice cream these pikelets are very quick to make. Continue reading
A favourite at children’s parties, these will transport you back to your own childhood.
So quick and simple to make, they are best eaten straight from the fridge as coconut oil is liquid at room temperature. Continue reading
These are soft and spicy, just like store-bought buns and are best served warm, with lashings of butter. This recipe is for “traditional” hot cross buns, which include fruit, however if you want to make them even more fructose-friendly, just omit the sultanas. Continue reading
(Adapted from The Stone Soup)
This granola is slightly unusual because instead of using rolled outs, lentils are the main ingredient. It is delicious on its own as a type of trail mix, or serve with plain yoghurt for a high-protein breakfast. If you would prefer the more traditional granola, you can replace the lentils with oats – just use 250g of oats and skip steps 2 & 3. The quantity below yields about 2 cups. Continue reading