Healthy Oat Biscuits

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Healthy Oat Biscuits - a.k.a. Oatcakes

I was introduced to oatcakes while living in London. I’ve been hooked ever since. Oats are the healthiest of all the grains, according to The 150 Healthiest Foods on Earth (that’s grains only, not including the seeds such as quinoa and amaranth), so they have a lot more going for them than their beautiful, nutty flavor. This recipe is wheat-free, vegan, low salt and contains no added sugar. They are great to snack on as is, delicious spread with honey, or would be great served with savory pates or herb kefir cheese and sprouts. It’s taken me years to get around to making my own, but they are so quick and easy to make I’ll definitely be making more soon. Read more »

Barley Bread

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Barley Bread Recipe

This dense, rustic flat bread has a satisfying nutty taste and crunchy texture around the edges. It’s great served with soups and stews, or salads. It’s also nice on it’s own, spread with honey or avocado as a snack or light meal. Best served warm, right from the oven. Because it’s wheat-free, this bread doesn’t contain the amount of gluten that a wheat-based loaf would, so therefore it doesn’t puff up and create a light, airy bread like wheat-based loaves. It’s more a cross between a flat-bread and a cracker, crunchy around the edges. But I love the texture, it feels much more substantial than a typical airy loaf. It’s chewy in the middle, crunchy around the edges and much more flavorful than wheat flour. Oh, and it’s vegan as well. This is one of the easiest and quickest bread recipes I’ve ever used. No bread maker or mixer required, it’s easy enough to do it all manually. You don’t [...] Read more »

Wholemeal Bread – Bread Machine Recipe

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Healthy Wholemeal Bread Recipe Breadmaker

If you have a bread machine there is no excuse to not make your own homemade bread. It’s easy, and if you follow this recipe, you’ll end up with a beautiful light-textured wholemeal loaf that’s also a great source of fiber. You may have to slice it yourself, but you can’t find anything in the stores like this. It’s great for sandwiches or toasted. It keeps well too, even without the preservatives that most store-bought bread has. I’ve left mine out for 3 days, and it’s still moist and delicious. Read more »

Chocolate Zucchini Cake in a Slow Cooker

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We’ve still got an overabundance of zucchini from the garden and while trying to come up with new ways to use it all I stumbled upon baking… in a crock pot. I never would have thought this would work, but I’m so glad it does. With a slow cooker (a.k.a. crock pot) you don’t have to keep an eye on it like you do with an oven. You just pour the batter in, go off to do something else and come back 2 hours later – ideal! The cake is moist and divine… well, what dish with chocolate is not divine? Read more »

Healthier Sweet Zucchini Muffins Recipe

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Healthy Zucchini Muffin Recipe

I’ve modified the recipe I posted previously, added more zucchini and reduced the amount of sugar, so it’s healthier and the results are so much better! I’m really pleased with the way these turned out. Better tasting and better for you! Now that’s my kind of dessert! Actually, you could eat these muffins any time… they make a good snack (perfect for kid’s lunch boxes – get some extra vegies into them without them realizing), if you’re like me and can’t eat a lot first thing in the morning they are lovely for breakfast with your morning coffee or tea. So without further ado, here’s the recipe… Read more »

Zucchini Bread Muffins

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While I’m trying to cut back on sweets and baked goods, occasionally I still indulge in something sweet. When I do, I figure it might as well be with something that has some beneficial ingredients as well. We have an unbelievable amount of zucchini (courgette) growing in the garden at the moment, so naturally zucchini bread sprang to mind. I baked them as muffins instead of bread though, because I find muffins so much easier to deal with than slicing bread. Next time I make these I’ll add lots more zucchini, I think the recipe can handle it. Read more »

Cheesy Egg Muffins With Mushroom, Courgette and Spinach

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Cheesy Egg Muffins with Mushroom, Courgette, & Spinach

I’ve been itching to try this recipe since last week when I found Kalyn’s Kitchen Blog and the recipe for these yummy looking, South Beach Diet Phase I compliant Egg Muffins. I even went out and bought one of those blissfully-easy-to-use silicone muffin trays. I’ve been waiting and waiting, but our chickens aren’t laying much at the moment – either that or they’ve set up yet another secret nest for us to discover (either that or someone will come back with a bunch of chicks in a few weeks). We went to the local vegie shop yesterday and I got a tray of free range eggs, in anticipation of making this recipe. Well, today was the day! Let me tell you, they don’t disappoint! Read more »