News — #dairyfree

So it's that time of year when apples appear at my doorstep. Folk who know that I love to cook, drop their windfalls at my door, in exchange for bakes further down the track. It's a fair exchange. And tasty too. These are breakfast muffins, not too sweet and bursting with fruit. I've made them dairy free, although your choice of yoghurt is up to you - it's simply the acidity that we need in the mix for a light and fluffy crumb. Source 4 eating apples, cut into small chunks - no need to peel 250g self raising flour...

Bake Off Star, Chetna Makan, who describes our Robyn apron as, "Absolutely brilliant," has been a recipe powerhouse over lockdown, releasing a new dish every day, since late March. This recipe caught my eye because it looks delicious, and uses coconut, which has to be my favourite ingredients.  Coconut?  I’m in. The recipe called for fresh coconut, of which, alas I had none. So I resourcefully switched up for desiccated and added a little more liquid to the mix.  You can see Chetna’s original recipe on her You Tube channel here Chetna uses white fish, which I always have in...

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...