Basil and parsley pesto dip
Combining basil, parsley and a handful of nuts into a dip is nothing revolutionary, but the result complements the crisps and crackers so very well.
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Apple-almond mini-muffins
This one is for those who love muffins. It’s a simple mixture of almond, apple, egg and a few other ingredients to give a really delicious and moist muffin. As a bonus, it’s perfectly suited to those can’t tolerate gluten or any starch at all.
Almond unsweetened biscuits (gluten-free)
Salt free, sugar-free, gluten-free biscuits for a morning tea? It’s easier than you think with these almond unsweet biscuits. With just two ingredients, they’re so easy to make they’ve instantly become part of our emergency morning-tea repertoire.
Coleslaw two-ways (vegan)
It’s time for coleslaw. And not just any old coleslaw. This one comes with two options for dressing: one option is a recipe we’ve been using for years, uses a deliciously creamy, yet vegan mayonnaise, and everyone prefers it; the second one is now a new favourite and uses some much-loved ‘Asian’ flavours. Our new favourite is pictured here.
Sunday soup: Broccoli and almond
Broccoli soup with almonds and leek makes a delicious entree or even a light dinner: just have more if you’re still hungry!
A deliciously light and naturally sweet kale salad
If you’re on the search for a kale salad then look no further. This one is perfect, with the flavours of orange and fennel balancing the kale. They’re naturally sweet, so there’s no need for any kind of extra sweetener: you can leave your honey and maple syrup in the cupboard and just enjoy.
