(Dukkah without nuts) I’ve been thinking about parties and party foods this week as it’s the first anniversary of our The Alternative Kitchen: A beginners guide to cooking without dairy, soy, gluten, egg or meat book launch party. It’s been a pretty amazing year since that book was launched, and it’s nice to hear that that … Continue reading Delicious Dukkah: With and without nuts
The buttery biscuit base in a cheesecake, slice and tarts is my favourite bit of the cake to be honest, but how can you achieve this when your diet is gluten, dairy or soy free? There are 2 main parts to making the biscuit base : The biscuit which adds the bulk of the volume, … Continue reading Making a biscuit base for cheesecakes, slices and tarts.
How do you replace mince meat in cooking? One of the hardest things for people who eat meat to visualise is how you “fill up the plate” when you take the meat off it. (If you’re wondering why people would consciously want to reduce the meat in their diet then check out these posts here … Continue reading 7 alternatives you could use instead of mince meat in your bolognese sauce