These muffins are packed full of fiber and juicy blueberries. They are great for snacking, lunch or breakfast. They have a wonderful depth in flavor from the molasses with just the right amount of sweetness. For maximum nutritional benefit from the blueberries, use wild grown if you can find them. Continue reading
The last time I made Danish pastries was for my birthday in 2009. This was about a year before honeyandspice was born. In fact, I had blogged about it in my private blog back then. Time got the best of me, and I hadn’t revisited this recipe for over 4 years!!! The photos I had then were pretty crude. Also, my cooking skills weren’t nearly as honed in as they are now.
I’d been planning to make Danish pastries again for some time now. In fact, I made homemade cherry jam especially for cherry Danishes (A’s favorite). The cherry jam had been sitting in the freezer since summer 2012! Continue reading
Finally, a pancake that I love! They are free of gluten, refined sugar, dairy and gums! They are soft, nutty, sweet, incredibly moreish and perfect with lashings of maple syrup. They aren’t as fluffy as other pancakes, but I don’t care about that, because to me, they are perfect! Continue reading
Yes, I know, yet another gluten-, dairy-, gum- and psyllium-free pancake recipe.
Unfortunately, it’s not the best pancake recipe in the world. It has been included into my blog for completeness… one day, I’ll get it right. It’s definitely not a recipe I’d endorse because there’s just something not quite right about them. I’ve made them twice, and they are just so dry. When I mean dry, I mean if you dare eat one on its own with no syrup, you will most likely choke on them…they really are _THAT_ dry. It’s like eating a bucket of sand, but with flavor. I later read somewhere that millet flour has a tendency of making goods dry… d’uh, now you tell me! In my defense, I am new to this gluten-free “baking” malarkey. Continue reading
I am so excited: I can now have blueberry pancakes! These gluten- and dairy-free pancakes are awesome… a wonderful change from the last couple of gluten-free pancake recipes that I tried. Those were pretty bad. I tried them twice, and each time was as bad as the last.
From what I’ve read about gluten-free pancakes/muffins, no gums etc are usually needed to hold the batter together. However, I had two fall apart on me when flipping, so I added a little psyllium, let the batter sit for a bit, and then tried again. They remainder of the pancakes were easy to flip and cooked perfectly.
These pancakes taste like soft oatmeal cookies… warm, oaty, cinnamony, with Continue reading
Cinnamon rolls? Ermmmm, yes! Big, plump, pillowy-soft, gooey cinnamon rolls? Yes please, sign me up!
I just did a quick search on honeyandspice to see if I had written this recipe up yet, and to my disbelief, the answer is no. I made this recipe about a year ago, and I have been depriving the world of wonderful soft bread with cinnamony goodness! For this I apologize, please forgive me.
Cinnamon has a certain aroma that is hard to resist. When spiraled with brown sugar and butter in soft white bread, it becomes even more Continue reading
It’s summer, it’s sunny and the blueberry season is here! The question is, does anyone want fluffy blueberry pancakes?
This is one of those crazy recipes that I’ve been making for a good 10+ years, but have not written about it. It’s simple, and the resulting pancakes are soft, fluffy and absolutely delightful. Drizzle or drown in your favorite syrup for that special breakfast, brunch, lunch or dinner treat.
If for some strange reason you have leftover pancakes, they can be reheated in the toaster (even from frozen).
I have to admit to call these crepes is a little odd to me. They are actually really thin egg omelettes that are light and pretty darn good!
I guess they are just a mode of transportation of naughty things into my mouth. I filled my crepes with three different fillings: (i) jam, (ii) cheese, (iii) pears and melted chocolate. I varied the way of eating my crepes by folding into half, quarters and rolling them. It’s so much fun!
The best thing is that a little of the “batter” goes a long way!
English breakfast muffins should NOT be sour or tangy! They should not have vinegar in them, and if they do, it should merely be a preservative and should not make your nostril hairs twitch in discomfort from the stink. Eugh!
Since I have some muffins rings in my cupboard (from my crumpets experiment), I thought I’d whip up a batch. We were not disappointed! The resulting muffins, were slightly crunchy on the outside, soft on the inside and when prised open, there was just the right amount of nooks and crannies to Continue reading
I have never made jam until a couple of weeks ago. It’s one of those things that kind of scared me a little. Don’t even ask why. I can make croissants, pasta, puff pastry, and I’ve even tried my hand at making har gau, but I had never made jam. I guess, it was more of the canning process that scared me. Oh, and I find putting seasonal fruits into a pan and boiling the smitherines out of them a little bit of a waste.
What motivated me to make this jam was that A. asked me if I knew how to make cherry danishes. I know how to make danish pastry, but I’ve never made the cherry variety. The ones you see in the stores usually have bright red cherries on them, which looks exceedingly artificial. I know I could have just make cherry danishes with cherries and a glaze, but I wanted to use cherry jam. The recipe for this will follow shortly. Continue reading
This delicious loaf is perfect for ginger lovers. It’s not like a traditional cake; it’s more like a chewy bread. It’s dense, lightly sweet, nicely spiced, low in fat and exceptionally gingery, and is perfect for vegan or dairy-free individuals. To serve, the loaf should be sliced thinly and enjoyed with lashings of butter/vegan buttery spread.
Ahhh… crumpets, a traditional British treat. If you’ve tried store-bought crumpets in the UK, and eaten them cold, you would have experienced an unusual taste/texture sensation. They are rubbery and yeasty, and in essence pretty vile. If this is the only way you’ve tried crumpets, you would wonder why the factories make them, and why people eat them. However, something magical happens to the rubbery disc once it is toasted and slathered with butter and/or jam (jelly). The rubbery inedible disc is transformed into a piece of heaven.
I felt a little nostalgic this week, and really felt like some hot buttered crumpets, so I scoured the internet for some recipes. The recipes were more or less the same, however, the end results were not always correct. Crumpets are supposed to have HOLES, Continue reading