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Showing posts from August, 2019

Jasmine’s Favourite Recipes for Veganuary 2021

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It’s Veganuary! Whether you’re a year-round vegan or just looking to cut down on animal products, January is the perfect time to explore all the delicious veggie recipes out there. To help you get started, I’ve rounded up some of my favourite vegan dishes from the website — I come back to these again and again for nourishing and flavourful meals fit for any occasion! Note: Some of these recipes call for ghee — a very important Ayurvedic ingredient — but you can easily substitute your favourite oil or, when it comes to serving, drizzle with extra virgin olive oil. SAVOURY Creole-Inspired Black Eyed Beans and Collards The ‘Ooh Yeah’ Noodle Stir-Fry Salad Ginger Broccoli Baby Corn Kitchari Lettuce, Coconut and Mint Dal Chickpea Flour Pizza Pudas SWEET Banana Bread Caraway Cake Caramelised Crunchy Choc Block Buckwheat Cookies Chocolate Raspberry Muffin Volcanoes Blackberry Apple Ginger Buckwheat Cake Sweet Potato and Orange Porridge from East by West For more vega

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 l

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 l