Hazelnut and Orange Breakfast Torte
Made with hazelnuts in lieu of cake flour, this is a cake to enjoy for breakfast. Based on a formula from nutritionist, Lucy Davies, I’ve scaled it up, switched in with hazel and added baking powder for lift. I’ve also used coconut sugar as my sweetner – it’s my current obsession and I often find myself distracted by thoughts of that burnt caramel flavour which is all things coconut sugar. Packed with protein and relatively low in sugar, this is a cake to launch you right for the day ahead. Happens to be dairy free and gluten free too. Source...
A quiet revolution: in conversation with chef Rosie Healey.
Based in the hip eating district of Glasgow on Argyle Street, chef Rosie Healey heads up the acclaimed Gloriosa restaurant bar. Challenging the way professional kitchens are run, Rosie is part of a quiet revolution currently afoot in restaurant culture. “Kitchens can be such horrible environments for people to work in,” says Rosie, “At the end of the day, we’re cooking food for people to eat. It really doesn’t need to be this life or death experience that you find in so many places.” Celebrate the cook Rosie learnt her trade from celebrated UK chef, Yotam Ottolenghi but refers to herself...
Hazelnut Chai for Runners
To all my sporty friends out there, this one’s a keeper. Frozen banana, hazel nut butter, fresh ginger and turmeric. And whole, organic milk. “Flavoured milk is the perfect sports drink for after endurance exercise,” says nutritionist Anita Bean, “As is contains the ideal ratio of carbohydrate to protein to help refuel tired muscles.” If, like me, you find you’re rarely hungry after a long run but do feel the need to refuel, this is for you. Source ½ cup frozen, chopped bananas – I keep over ripe bananas chopped up in my freezer as they’re great for texture....
Carrot Cake to Celebrate a Birthday
To celebrate my birthday, this was my torte of choice. Satisfying, delicious and super nutritious, it’s a cake that tastes good and is good, both for our bodies and for morale. It happens to be vegan and gluten free and it comes with my five star recommendation. This formula is from The Minimalist Baker. I’ve only tinkered around the edges, with the addition of a few pine nuts, block coconut and my favourite dessert spices. It’s a genius recipe and is unlike any other raw cake I’ve come across. It is genuinely cake-like in texture as the fluffy crumb is...