I know this is not exactly the most classic Easter recipe ever (like the Hot Cross Buns or Carrot Cake I shared earlier). But it’s definitely Easter inspired. And super easy. Which might be handy when you are in a need of snack during the holidays and don’t really want to rely on the empty calories from all the chocolate eggs. I mean, indulging with a bit of chocolate is not that bad. I’m definitely going to have some. But in case you like to munch on something healthier as well, these Carrot Cake Cookies (Paleo, Low Carb) are undoubtedly a good choice.
Pretty much every country which celebrates Easter has special Easter meals. In Czech there are several dishes and treats which are very typical for Easter. And every family would probably pick different one as their favourite. Meanwhile in Australia you can’t possibly not notice what everybody’s most favourite Easter treat is. Unless you don’t go shopping. Ever. Or you don’t have a TV. Or a radio. Honestly. Because hot cross buns are just about everywhere from early January. Oh, I know that Easter is usually in spring (autumn in Australia). But Australians love their hot cross buns so much that they simply replace the Christmas goodies with them in the shops at the beginning of the year.
However, I have to admit, they are really good. Especially toasted and smudged with butter. That’s one yummy treat. But you might be quite surprised if you read the ingredient list on a packet of classic supermarket hot cross buns. It has about one hundred items. Not many good ones. And that’s why I decided to make my own recipe for Hot Cross Buns (Paleo, Low Carb). Because I know that they contain only a few clean ingredients which are good for me, while still being super tasty.
This might not be the most classic Christmas recipe you can whip up this year, but that’s the thing. Why not? Why not to make something different? Everyone is making rum balls. Don’t get me wrong, I will still make my version of Rum Balls too. But at a same time I felt like making something new. Something more suitable for the hot Australian weather. Something with refreshing tropical flavour, yet still in small bite sizes perfect for the Christmas nibbling. And with citrus fruits in season I simply couldn’t resist. So here are the Lime Bites (Paleo, Low Carb, Vegan), perfect little treat after your Christmas lunch or just during the day to hush the hanger (because no one wants to be hungry and cranky during Christmas).
With Halloween around the corner it’s all about pumpkin lately. And even though I’m not always following the mainstream, this time I don’t want to miss the wagon, because pumpkin is actually my favourite vegetable. It’s so versatile. You can have it just roasted as a perfect side to your meats, pureed for extra fanciness or use it in desserts for a perfect texture and natural sweetness. So here is my recipe for super easy Pumpkin Cocoa Pudding (Paleo, Low Carb, Vegan).
I always thought that making a homemade coconut yoghurt is a little bit of alchemy. All the recipes sounded pretty complicated, included too many ingredients and a lot of work and I just couldn’t be bothered. But store-bought yoghurts usually contain so many unnecessary ingredients like starches and added sugars and also don’t seem to have many of the salutary probiotics which you expect from a yoghurt. And plainly they usually don’t taste very good. Well, unless you spend half of your salary on one tub. There are some very tasty coconut yoghurts out there, but their price can be too much for some of us. So I decided it’s time to give the home fermenting process a proper go.
Ok, this is definitely not a low carb recipe. But no one is perfect, right? And I still believe in the fact that fruit is better for us than some (artificial) sweeteners. In healthy amounts of course. I know that especially banana is super full of natural carbohydrates, so it’s not in my diet very often. But it also contains so many vitamins and minerals. And it’s nice to treat myself every now and then.
And that’s exactly what this Banana Bread (Paleo, Sugar-Free, Vegan) represents for me. Balance. Balance in my lifestyle when I’m not obsessed with every gram of sugar I eat and I enjoy some healthy treat when I feel like it. It’s my version of intuitive eating and food freedom. Because when I don’t forbid myself from eating anything, my choices are actually much better than if I have a feeling that something is not allowed (and therefore super tempting).
I know, beetroot brownies are nothing new. But have you actually ever try them? I found out that many of the recipes are just containing so many ingredients. And you could probably noticed that I like things as simple as possible. Minimum ingredients and minimal effort. That’s me. So I ditched few of the traditional ingredients and tried to create an easy, healthy and tasty version of the beetroot brownies myself. And after few attempts came up with these Beetroot Brownies which I’m finally very happy with. Because despite the fact that there is not any gluten, dairy or sugar included, they taste damn delicious. And don’t worry, no beetroot aftertaste. Just beautiful gooey chocolate goodness.
We are slowly getting into the winter season here in Queensland and the mornings are starting to be a bit chilly. I know I know, don’t get me wrong, it’s nothing in compare with winter in Europe. But it’s enough to put some warm socks on and definitely crave different foods in the morning. Something warming and comforting. Something easy to digest. And I think that porridge definitely advocate these foods. Unfortunately the classic porridge made of oats is not the best choice for some of us. But don’t worry, this Carrot Cake Porridge (Paleo, Low Carb, Vegan) actually doesn’t contain any gluten, dairy or sugar and you can also skip the nuts, so it’s suitable for people with lots of different dietary needs.
Today Australia celebrates Anzac Day and honours all the men and women that served in all wars.
Originally ANZAC Day is the anniversary of the landing of troops from Australia and New Zealand on the Gallipoli Peninsula in Turkey during in World War I.
But today it’s a National remembrance of all the men and women in wars and conflicts and commemorative services are held across the whole country. First services are at dawn, which is the time of the ANZAC army (Australian and New Zealand Army Corps) first landing in Gallipoli in 1915. Then later in the day former soldiers take marches in many places.
As it is my first year of blogging which means sharing my cooking adventures with few more people than my family, there is quite a bit of room for reflecting at the end of this year. But even though there are definitely things that I think I could’ve done different, things that didn’t go very well (ehm, my first attempt for flax-seed flour goodies?) and things I could’ve improve, I prefer to think mainly about the good stuff. Why should we beat ourselves for something we didn’t achieve just because one year is ending? There is gonna be plenty of room to do our best the next year too. So let’s just cast aside the “unsuccessful” days (things are usually for a reason, right?) and focus on the bright side. What are your achievements this year? What are you really proud of? I would love to hear from you.