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Summary: With spring just started and the Asparagus season just around the corner, this is a recipe for sunny side up eggs with asparagus and shallot. They make for a quick, delicious and filling lunch or would make a great addition to a spring time brunch.
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Summary: Autumn is here, and Halloween is just around the corner. Pumpkin pie is an all time favourite, but if you fancy a change, or if your children are not fans of the distinct pumpkin taste of pumpkin pie, try our incredibly delicious Halloween Pumpkin and White Chocolate Blondies.
Makes 16 small bars
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Summary: Savoury cakes are very popular in France. They are great to have for a light lunch with a green salad, or to take on a picnic. You can also cook them in mini muffin tins and put them in children (or adult) bento boxes.
All time favourite savoury cakes include olives, pesto, sundried tomatoes, …
This one is packed full with caramelised leeks and the grated beetroot and carrot somehow deliciously vanish in the cake … We use goats milk and yoghurt, as it is easier to digest than cow dairy. You could also use soy milk and soy yoghurt.
Rapadura is made by evaporating sugar cane juice, leaving unrefined sugar. Rapadura is rich in nutrients with a lovely flavour.
Kuzu root is a natural thickener used in Japanese cooking. You could use cornflour instead if you can not get kudzu, but while cornflour is low on nutritional value, the Japanese use kuzu in the same way we use Echinacea : it helps prevent colds, promotes good digestion, helps to ease aches and pains, and is even used in a hangover remedy, along with umeboshi plum, grated ginger and lemon juice. Not bad for a cake ingredient …
And finally, please feel free to substitute the gluten-free flour for the flour of your choice. Spelt flour, for example, makes a more dense and nutty cake.
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