Eat food you love that loves you back
If you’re an avid hummus eater like me, there may be times when you fancy something a little different. Not that I’m off hummus – I don’t think that could every happen! After all, hummus comes in all shades, like my roasted squash and harrisa hummus or startling pink beetroot hummus. But, as the saying goes, a change is as good as a rest; this super tasty dip definitely hits the spot. Continue reading “White bean, roasted garlic and thyme dip”
Whilst I’ve included ‘breakfast’ in the name of this recipe, these tasty whole food bars can be enjoyed any time of the day. Packed full of gut loving ingredients like oats and seeds these moreish bars are naturally sweet and so filling they’ll keep you going for hours! Continue reading “Healthy banana breakfast bars”
Hummus is still my number one go-to lunch time ingredient. I love it on toast, in wraps, with salads or on baked potatoes. Or just as a lovely dip to coat crunchy veggies with. And even though I do love it so, it is good to jazz it up from time to time. Continue reading “Roasted squash and harissa hummus”
Having an intolerance to yeast means that most bread items are off the menu for me. Yeast pops up everywhere in most cuisines, so finding an alternative can be a challenge – and rather restrictive. Continue reading “Sweet potato flatbread”
Crackers are great! Crisp and crunchy texture that carries off all sorts of flavours, they’re perfect to have in the cupboard for lunch or snacking. What’s not to love? Well, for many people, the ingredients in shop-bought crackers are not ideal, particularly if you have food intolerances, follow a specific way of eating for health or want nourishing whole foods that don’t include ingredients that have a negative effect on the environment. Continue reading “Seedy crackers”
Working out what to have for a picnic or in lunchboxes can be a bit challenging at times, especially when you are eating with food intolerances or starting to follow a whole-food plant-based diet. For me, sandwiches tend to be off the menu so I’m always looking for something that’s satisfying, super tasty and not going to make me feel bleurgh at the end of the meal.
I am a big fan of scones – there’s already two recipes on my blog, these sweet dairy-free scones (one of my earlier recipes and so not quite as healthy as nowadays!) and these lovely savoury pumpkin scones. So why the need for another one? Surely two is enough?
Firstly, I don’t think you can ever have enough scone recipes! But apart from that, these savoury scones push the flavour boundaries further than the pumpkin ones, and contain a cheap, easy and super-nutritious vegetable – carrot.
I’ve already talked about how healthy carrots can be with my post earlier this week here. They can also be a useful agent in low-fat whole-food baking, acting as an egg and butter replacement whilst adding in some nutritional goodies at the same time. Carrots are complimented by a number of other flavours including mixed herbs, nutritional yeast (for that slight cheesy flavour) and a little mustard, all of which feature in this recipe.
If you suffer from food intolerances that mean yeast or mustard are off the menu, then you can just up the other flavours and not miss out on the lovely savoriness of these scones. And if you can’t have either, then just top up on the herbs, add a little extra salt and make them anyway for they will still taste wonderful.
Rather than going for whole-meal flour, I’ve started to use spelt for much of my baking. This older strain of wheat seems to be less of a challenge to many people’s digestion compared to modern fast grown wheat. It has a slightly nutty flavour and produces slightly lighter, fluffier scones than whole-wheat flour. Of course if you have an allergy or an intolerance to gluten, spelt is not for you. Fortunately, these scones work well with a good gluten-free flour mix like Dove’s Farm so you don’t have to miss out.
I like to make these scones in two round batches and then cut then into triangles. It saves time as you don’t have bother rolling out the dough and cutting them into shapes (and risk losing the air bubbles that make them light and fluffy) and you don’t end up with leftover dough that ends up getting thrown away. They do well in the oven too, producing a more even bake. Finally, if you make too many to eat in one or two sittings, then these freeze really well, perfect to grab for a quick lunch or snack.
So why not give these yummy savoury scones a try over the weekend? They are so worth the effort. And if you do, don’t forget to let me know how you get on.
Do you get stuck thinking of things to have for lunch to take to work or college, or even at home? If you’re lucky enough to have access to a canteen or take-away that has whole-food plant-based options that’s great. Continue reading “Lunchtime creamy mashed beans”
One of the many wonderful things about eating a whole-food plant-based diet is that it’s a constant voyage of discovery. Wherever I am, there are always new ingredients to try out, or local recipes to adapt. Some experiments are a success, others not so much. It’s definitely not dull, that’s for sure. Continue reading “Warm mashed beans with lemon and thyme”
Here’s a super-quick and tasty dressing to liven up any salad or to drizzle over a spicy soup, curry or baked dish (like the Baked Spicy Stuffed Aubergine). Continue reading “Dairy-free coriander yoghurt dressing”
I often get asked where the ideas for my recipes come from. Sometimes, I just make things up on the spot, others are inspired by something I have read or seen in a magazine or on the internet. Occasionally, an idea rumbles around in the back of my mind for a long time then suddenly comes together. These pumpkin scones are in that category. Continue reading “Savoury pumpkin scones”
