Easy and tasty no starch recipes can be challenging to find. These little balls of salmon tastiness fit the bill perfectly in our household. They’re quick to make, so they’re great for an emergency school lunch on those badly organised mornings.
This cake is such a last-minute throw-it-together affair. It’s quick, easy, doesn’t need any icing, and it tastes great.
Yes, we have our annual glut of zucchini from our veggie garden, and we’re on the search for new ideas. Apsara’s recipe for bitter gourd in spicy tangy gravy looked like it could be adapted to give our palates a different taste experience. And it was. It’s a deliciously tangy dish that makes zucchini taste like nothing else we are used to.
Here’s a new take on an old cake: a coconut ring cake cooked in a bundt cake tin. It’s also a really delicious cake with less sugar than you’d expect for a 2-cups-of-flour cake. The topping is a mixture of chocolate chips and coconut oil, soaked into the cake and dripping down the sides into the plate to create a delicious chocolate and coconut treat.
The search for healthy snacks has been part of our quest to avoid refined sugar. Malar’s healthy cookies—biscuits without egg, oil, butter or sugar—are an excellent and delicious energy biscuit that would be ideal for a mid-morning school snack, or they might be great for extra energy on the bushwalking trail. I’ve even been known to sneak a few for a pre-breakfast (followed up with fruit, of course), and they are indeed delicious.
This crumble is our easy-to-make dessert of choice. The tartness of the rhubarb is offset by the sweetness of the apple, so you don’t need to add any extra sugar to the filling. The crumb is a mixture of oats, coconut, honey and olive oil, whizzed in the food processor for just a few seconds.
When you just need a chocolate cake to keep the family happy, this is it. There are no special ingredients: everything this cake needs is almost always in the cupboard. And best of all, everyone likes it. I’ve taken this to parties, church fetes, work morning teas, playgroups, you name it. It’s always a hit.
Monday’s the day for trying something new. This past week, I’ve stumbled across five vegan desserts I had never thought to try, thanks to the ingenuity of Lori, Nadine, matchamochi, eatmunchlove and Indu. They look so good. And to top it off, some great reading for those who love dessert + coffee + a good read.
Today is the 25th of April, and in Australia that means Anzac Day with solemn dawn services, followed by parades, games of two-up, drinks and lots of noise for the rest of the day. And biscuits? We eat those sweet, crunchy Anzac biscuits any time of year, but they have a special history.
Be warned, you need a spoon to eat your piece of lemon and orange coconut cake; but it’s worth it for a delightful afternoon tea. As a bonus, he-who-won’t-eat-cake loves it too.