Since the original coconut bacon recipe was so good, I wanted to create a soy-free variety. This recipe uses fish sauce, so unfortunately it’s no longer vegan.
I was a little concerned that the fish sauce would turn this snack fishy, but I didn’t even detect any fishiness (this may differ depending on the fish sauce used). Continue reading
I had been umming and erring about buying a dehydrator for months, and I finally bought one for my birthday. I had read so much about how good it is to eat raw food, but I wasn’t into that, I just wanted to create healthy snacks. Crunchy snacks. I. MISS. Crunchy. Snacks!
I opened the dehydrator a few weeks after it had arrived and went about making sweet potato chips, kale chips and courgette (zucchini) chips. At that moment in time, it all sounded like a great idea: crunchy/crisp snacks to eat that were simple and delicious. Continue reading
This popcorn so addictive. It has the perfect balance of sweetness and saltiness. I had no idea what kettle corn was until very recently. I had seen it being sold in fairs/carnivals etc, but not once did I try any (worries of GMO corn). The thing is, I do love popcorn, and used to coat it thickly with butter and sugar, but that was in my past life. Nowadays, I toss it with olive/coconut oil and sea salt (oh by the way, I lurrrrrrve salt).
I find it incredible the price that people are willing to pay for Continue reading
A few years ago, A talked about Nanaimo bars and how we should make them. The thing is, we got on with our lives and totally forgot. I wanted to make him a treat and so looked up a recipe. At first glance, the ingredients list made me a little sick. These bars contain no nutritional value, and to buy the ingredients was really hard for me. Vanilla pudding? You’ve got to be kidding me! There was no way
in hell I was buying that #$!* stuff, so I made vanilla buttercream.
The resulting Nanaimo bars were a hit. Continue reading
One of my favorite Trader Joe’s snacks was their roasted plantain chips. They are crunchy, salty and incredibly moreish. Unfortunately, they make them with refined oil and it is not clear if they are made on an allergen-free line. In the past, I wouldn’t have cared, but now, if I’m in doubt, I just don’t eat it.
I have tried microwaving plantain chips, and although they were good, Continue reading
When these beauties are eaten at just the right temperate, they taste like buttercream candies. On biting into one, you will be greeted with a wonderful cracking sensation from breaking the homemade dark chocolate exterior with your teeth. Inside you will find a sweet and dreamy banana-ry filling.
The trick is to freeze any super-ripe bananas, in slices, individually, as soon as they are ready. That way, you will always have a good supply of frozen bananas to make these simple, yet delectable treats. The pay-off for making these treats is ridiculous. They are so simple to make, but they will leave you with a flavor, texture and taste sensation that will be hard to forget.
Make. Some. Today. Continue reading
As kids, we used to make chocolate rice krispies treats. We used to love them. However, at that moment in time, we had no idea what was good and what was not. We used melt milk chocolate flavored cake covering, known as Scotbloc, and mix it with rice krispies (or broken up shredded wheat cereal). The thought of milk chocolate flavored cake covering now makes me shudder.
Even with better ingredients: organic dark chocolate, I avoid these treats because of the sugar, however, they are usually well received by everyone else*… they are also a great way of using up lots Continue reading
Everybody who knows me, knows that I am nuts for nuts. Some time ago, I was really craving some crunchy almonds that were also sweet and spicy. I took a good recipe from the interweb and added a bit of cinnamon and chili. What could possibly go wrong with that? Hmm, well, unfortunately, these almonds didn’t hit the spot. I kept added more cinnamon and chili, but they still weren’t Continue reading
I was browsing at food porn one morning and saw pictures of Devon cream scones. The photo made me salivate and I was determined to make them as soon as possible. I made two batches, one gluten-laden (for A.) and one gluten-free (for me). Unfortunately the gluten-free version (based on an online recipe) was not very good. The taste, texture and flavor of the scones made me want to hurl. I was so disappointed, especially after seeing A. devouring his delicious looking scones. I HAD to create a new batch. Continue reading
I would never have thought that seasoned coconut could taste like bacon! Well, it’s true folks! The end product of this recipe really does taste like bacon. For the convenience of this entry, I will abbreviate Coconut “Bacon” as CB.
For people who no longer eat meat and are craving the salty and smoky flavor of bacon, this is the recipe for you. For people who no longer eat meat and are craving the crispness of bacon, this is the recipe for you. Heck, for people who do eat meat and crave the salty/smoky flavor and crispness of bacon, but want to cut down on saturated fat from animals, this is the Continue reading
Over the last few days, I’ve been craving flapjacks… British flapjacks. The ones made with butter, oats, sugar and golden syrup. I guess to an American, I would describe them as a chewy granola bar, but with so much more flavour!
These flapjacks can be chewy or crunchy, just by changing the cooking temperature. I prefer the chewy version, but have given instructions for both below. They are perfect for packed lunches, afternoon tea, or general snacking. I also remember people putting raisins and/or chocolate chips in them, but I prefer the plain Jane variety – simple is the best! Continue reading
If you’ve ever been to the Netherlands, you’ve most likely stumbled over a shop that sells Dutch flans/pies, vlaai (pronounced “fly”). Vlaai originates from the Limburg province of the Netherlands, but they can be found almost everywhere. The variety of vlaai is a dieter’s nightmare, but I don’t really care for that! My favourite variety is the creamy rice version. These flans/pies are different from others that are traditionally known, the pastry case/shell is made from a lightly yeasted, bread-like dough, not a crisp short pastry.
There’s a warning that comes with this recipe: do not make this with soy milk. If you do, the filling is absolutely vile, Continue reading