I encountered this recipe on the Record website while looking for a good dip recipe to serve for Christmas. Unfortunately I didn’t end up needing it so didn’t make it until after Christmas. I found it was quite a nice dip, though it takes a little bit of forethought and preparation to ensure you have your chickpeas rehydrated. I did however feel that overall while it was nice it wasn’t a stand out. With a few modifications, adding some lemon juice and cashews it makes for a much more interesting dip and I keep coming back for more.
Dig in with some quality chips or crackers! I served it with Chipman’s kale and spirulina corn chips. Continue reading Lemon, Beetroot Hummus Dip
Wifey and I had a slice of carrot cake at a cafe the other day, and have been wanting more since. Carrot cake shouldn’t be too bad for you right?
Well, looking at what goes into one normally, it’s not that brilliant really. A carrot cake normally has eggs in it to start with, so automatically we’ve got a good dose of cholesterol in there without considering anything else.
So I went on a hunt for a healthy carrot cake recipe. I found this one on Love and Lemons and decided to give it a try. It is a vegan, gluten-free, and lactose free carrot cake, so it should cater to most diets, and I can attest to how good it tastes as well.
I adapted it based on the ingredients I had on hand and thought that the overall result was very enjoyable and adds a strong nutty flavour to the cake. Give it a try. Continue reading Carrot Cake with Nut Frosting (Gluten-Free)