Posts

Showing posts from August, 2019

Jasmine’s Spooky Pumpkin Latte for Halloween

Image
It’s spooky season! It looks like we’ll be staying largely indoors this Halloween, so pumpkin carving will be extra de rigueur this year. I hope you’ll get creative with yours, because the possibilities are endless. One problem with this festive activity though is that it can generate quite a bit of food waste — but I never met a problem I couldn’t fix!!!In the past few years, pumpkin lattes have been as synonymous with autumn as the crunch of fallen leaves and the smell of bonfires. That said, the kind you buy from mainstream coffee shops are full of sugar, additives and of course lots of caffeine. If you’re looking for a gentler alternative to this tasty treat, may I suggest this delicious recipe created one October at my Ayurvedic pop-up café East by West to warm the bellies of customers when they came in from the cold?This is a feel-good recipe that’s warming, lightly spiced and the ultimate comfort “food.” Plus it’s super easy to make and will save you money and plastic waste (an…

Hemsley + Hemsley End of Summer Supperclub!

Hemsley + Hemsley End of Summer Supperclub!

Raspberry Bakewell Muffins

How To:1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.

Raspberry Bakewell Muffins

How To:1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.

sou…