I've pledged to go plastic free on bread & crackers this July! We eat bread daily in our household so this means we need to go home-made.
This home-made sourdough bread recipe is a winner! It's so easy, you can make it while you're preparing dinner.
I just go a bit gooey at the thought of freshy baked sourdough & butter. This loaf is incredibly easy to make and will stay fresh for days (try storing it in an organic cotton produce bag like a loot bag, or else in the loaf tin you bake in, covered by a tea towel.)
Have you tried making bread and found it messy & time-consuming? (Unless of course you've invested in a bread-maker!) This sourdough recipe is a NO-KNEAD recipe.
This is a super quick & easy breakfast or brunch dish to kick-start energy levels. This quantity serves one – it can easily be increased to cater for more people. This dish should be quick & super easy – I also never measure anything properly so don’t feel like you have to.
It utilises our brand new product, Aotea Road Certified Organic Basil Seeds - which pack a nutritional punch.
Jandals, pohutukawa, bbqs, ice cream......kiwi summer.
They all go hand in hand right? Well the ice cream part can be a little trickier for some. A lot of people aren’t able to enjoy the iconic treat because they are either dairy intolerant or choose to stay away from refined sugars. The majority of options around are basically scoops of dairy and refined sugar so a lot of people miss out on what will be just a childhood memory.
Well, I’m pretty stoked to be able to bring you a delicious alternative.
This chocolate rough containing coconut & nut grounds is a tasty raw recipe with the addition of adaptogenic herbs. It utilises nut grounds from my latest batch of almond, cashew & date mylk. When you make nut mylk, never throw the grounds away! They are an amazing base for both traditional baking (think french flourless chocolate cake) AND for raw creations.
My all-time favourite cracker base to date is sunflower seeds. When ground and baked till golden they come up crunchy, filling yet light, and very moreish. Add a little salt, herbs, garlic and sesame and a yummy topping and I have found a way in to my own heart (via my stomach, when snack attack has hit!).
This recipe was developed especially for Plastic Free Pantry - a food delivery company on Waiheke Island that is forging a way for locals to receive goods without any plastic in the supply chain.
With feijoa season well and truly upon us in the south pacific, even the most hardened feijoa lovers are starting to wonder what to do with the excess! I was asked by Plastic Free Pantry to adapt a recipe that used chocolate & wine biscuits to make them with packaging-free ingredients. I was making nut mylk at the time and so it seemed natural to utilise the nut grounds as the base.
Do you know how easy it is to make a quickie version of jam, using raw fruits and chia seeds? This one utilises a big excess of feijoas that we have at home right now. Other great ideas are boysenberries (or any berries), figs, and plums.
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