#vegan sausage and biscuits

[consciouslyvegan]

Vegan Sausage Biscuits and Gravy 🥐

#vegan #veganfood #veganfoodshare #plantbased #veganism #veganrecipes #plantbaseddiet #vegan recipes #plantbasedrecipes #vegan food #vegan sausage and biscuits #vegan comfort food

[morethansalad]

Southern-Style Vegan Biscuits and Sausage Gravy

#vegan #breakfast #brunch #american cuisine #southern cuisine #veganized #biscuits #gravy #vegan butter #plant milk #apple cider vinegar #garlic #onion #vegan sausage #sage #white pepper #sea salt

[greypetrel]

Pan dei Morti

Aka Deads' Bread. (Image source) (recipe I translated - My family moved to Milan but we're originally from Parma, I don't have a family recipe)

They're little soft biscuits that are typical of Milan and the area of Lombardy north of the city (Brianza). You ONLY find them in bakeries there and around All Saints' Day (Ognissanti), when the tradition in Catholic Italy wants that you should go and visit your dead ones in the cemetery, change the flowers, pay your respects. (It's mostly a thing that grannies do, nowadays, but it's a bank holiday and what's not to enjoy about a day home with a seasonal treat) The name comes not because the cakes are meant to be offered to the deads, but because All Saints' Day is from this tradition also called "Giorno dei Morti", Day of the Deads (not to be confounded with Dia de los Muertos in Mexico, they're different celebrations and shouldn't be mixed up!), and it's litterally "the bread you eat around that day".

They're delicious and tasty, and @brother-genitivi expressed interest for the recipe... (and listen, exchanging recipes with people all over the world is something really great about the internet)

Recipe under the cut! Note: I am European and don't do imperial measurements. Forgive me if I keep the metric, I don't trust my conversions since when I found out that British and American cups are different.

INGREDIENTS:

All purpose flour, 250g

Almond cookies (Amaretti), 100g

Caster sugar, 300g

Almonds, 120g (or the same quantity of almond flour)

Raisins, 120g

Dessert wine (sweet wine), 100ml. You can substitute it with apple juice or grape juice, same quantity.

Unflavoured, plain biscuits, 100g

Ladyfingers, 300g

Cocoa powder, 50g

Dried figs, 120g

6 egg whites

Cinnamon, 1 teaspoon

Nutmeg, a pinch (optional)

Baking powder, 10g

I have unfortunately no idea on how to substitute the egg whites in baking if you want to make it vegan, and I've never tried anything to have an educated guess over tutorials online, if anyone have an intel I'll edit the recipe with pleasure! (And I'd be glad to know myself) All the spices can be skipped if you don't like them, and if you like me don't like figs, use your favourite dried fruit, it goes without saying.

PROCEDURE:

Wash and soak your raisins, either in water or in the wine/juice of the recipe.

Grind together the biscuits, ladyfingers and almond cookies until you obtain a fine grind. Move it in a bowl.

Grind the almonds to a fine flour, then add it to the biscuits in the bowl. Do the same with the dried figs.

Add to the bowl the flour, cocoa, cinnamon and a pinch of nutmeg (optional).

Drain the raisins if you soaked them in water, and add them to the bowl. If you soaked them in the wine/juice, add that too.

Add the egg whites, and start mixing everything together by hand or with a wooden spoon until you obtain a compact batter. Move it to a flat surface, floured, and keep working it with your hand until the batter is firm and solid. Form a sausage of it and cut it in thick slices.

The slices should then be modelled and flattened so they're fairly thick (1cm of depth, the recipe says, but you do you) and shaped like longue tongues. They're not really small!

Put them on a baking tray, minding not to place them too close together: they'll rise a little in the baking.

Cook them in a pre-heated oven at 180°C/350°F for around 25 minutes (use a toothpick to check if they're cooked inside). When they're ready, powder them with powdered sugar and let them cool.

The recipe wants you to leave them alone for at least two days, so they'll get soft, but listen. No judgement here, eat them whenever you'd like, life is bitter as it is without restraining yourself not to eat cake for two days.

#recipes #cakes #pan dei morti #cooking #baking #italian recipes #cooking petrel #halloween

[la-galaxie-langblr]

Inspired by @ben-learns-smth and his seemingly endless gratitude and zest for life: Good Things That Happened Lately (ie I need to notice good things that happen in life and a deeply sucky few days leading up to the start of exams seems like a good place to start) (edit: I had so many things I put them under a read more, a very good sign :D)

Playing stardew valley with a friend before they went back to uni

I saw my first ice hockey game with friends and we got hot chocolate and donuts afterwards

Becoming more aware of the need to take care of my body

Difficult but important and productive discussions with friends

Saw some gorgeous sunsets while out on walks

Trip planning!! The first 6 months of this year will be so packed but it's an investment in memories :)

Submitting an essay after loads of hard work that I'm pretty proud of!!

Eating mini eggs for the first time this year <333

Discord calls

I decorated my 2024 planner with loads of fun stickers and I love it :D

5 hour video call with my beloved squad

Reunion hugs with a uni friend and a spontaneous cinema trip to see The Boy and the Heron with said friend

^on that outing I also ate my first Gregg's sausage roll, they only had the vegan ones left but it was the nicest sausage roll I've ever had

Finding postcards in the post from friends that have been there since Christmas

Uni friend hangout: Glee, deep chats and wheezing over multilingual hangman at 4am edition

I realised that my uni show choir isn't actually audition only so I'm going to join it in the new semester :D

The hard but necessary habit of watching YouTube in French again, my comprehension on one video wasn't as bad as I thought and I found a few channels I like

Finally feeling inspired to cook fun meals again (I have yet to act on this cus I need groceries but Soon!!)

Seeing some more uni friends at an event

Said event had a guy talking about frogs and I had the time of my life

Ripe kiwis and buying the nice apples (Pink Lady supremacy)

Fizz' album The Secret To Life, wild to think I'm seeing them live in a couple weeks!!

Chocolate biscuits <333

I went on a lovely winter walk in the local park today, the lake was completely frozen and there were so many geese!!

And finally: I made an excellent salad for dinner, who knew that actually seasoning your food properly makes it taste good /j

I'm glad I did that, I'm feeling much more upbeat and positive about things!! If I can remember to do this regularly it'll be good for me :)

#ellis exclaims #friends #positivity

[lowrescryptid]

For Veganuary, some of my favorite vegan foods!

As a general rule, I use canned or frozen veggies in all of these. They’re cheaper, they last longer, and you don’t have to do any chopping (which is especially convenient when it comes to onions). The only exceptions are mushrooms and potatoes.

Rice!

I cook it with veggie broth (or a vegan chicken flavored broth), garlic powder, onion powder, salt and pepper.

Before I set it to simmer, I dump in a bag of frozen veggies (I like mixed veggies or spinach) or fresh veggies (I like mushrooms) and throw in a can of chickpeas for good measure

Right after it’s done, I stir in some vegan cheese if I have it. I usually do about a cup of cheese when I make a big pot and that’s plenty.

Dirty Rice

Pasta!

To stretch mac and cheese, melt some vegan butter in the pot, add your unsweet dairy free milk, then add garlic powder, onion powder, salt, and whatever seasonings you want. Bring it to a boil and then whisk in enough flour to get it to a gravy-like consistency. then add your dairy free cheese--you’ll only need half as much.

Garlic Butter Pasta

Chickpea “Tuna” Casserole 

Alfredo

I like to add red bell pepper or spinach to a mozzarella mac and cheese; peas or meatless crumbles to a cheddar mac and cheese. 

For tomato sauce, I just use a can of crushed tomato with salt, garlic and onion powder, italian seasoning, and a bit of balsamic vinegar. Spinach and mushrooms go well with this, too.

Some of my top recipes

Biscuit Topped Chickpea Pot Pie (takes a while but so worth it!)

Tabbouleh (I usually add chickpeas to make it heartier)

Corn Fritters (I just throw in whatever veggies I have on hand)

Biscuits and Gravy (I usually add some fake sausage to the gravy to make it more filling)

Split Pea Soup

Hummus and Pita (This isn’t real pita, but it’s close and much easier. Of course you can always just buy it at the store, too.)

Potato Wedges

Refried Bean Burgers

Burritos (No recipe, but I fill mine with refried beans, spanish rice--the little knorr packets are vegan!--taco sauce, and mexican style dairy free cheese)

Nachos (No recipe, but I top mine with black beans, a vegan cheese sauce, salsa, and black olives)

Pancakes

Desserts are easy--just sub out dairy-free milk and dairy-free butter. Or search for vegan versions of your favorites! 

Cinnamon Rolls

Banana Bread Cinnamon Rolls

Orange Rolls

Sprinkle Sugar Cookies

Rolled Sugar Cookies

Double Chocolate Chip Cookies

Chocolate Chip Cookies

Vanilla Pudding

Chocolate Pudding

Lots of stovetop pudding mixes are vegan--just use non-dairy milk!

Vanilla Cake

Chocolate Cake

Coffee Cake

Reese’s Peanut Butter Cups

Banana Nice Cream

Frozen Pineapple Whip 

Vegan Egg Substitutes for Baking

Cheese - I buy raw cashews in bulk from foodtolive--shipping is free, tax is included, and the price is very reasonable. I eat cashew cheese every day so I usually get the 7lb bag and keep it in the bottom of my fridge.

Easy Cheese Sauce (no cashews)

Go-to Cashew Cheese (This is a great base! Sometimes I add tomato paste and hot sauce for a buffalo cheese, or sometimes I go heavy on the lemon juice and add dried dill and parsley).

Pimento Cheese

Sundried Tomato Cheese

#vegan #vegan food #what vegans eat #veganuary #recipes

[myalgias]

random ask! what's your favourite thing to have for breakfast?

hi!! ohh well i have to have coffee lol, but if we have the money and the time i love a Just Egg, (vegan) sausage, biscuits & gravy breakfast. otherwise, hummus and bagel never lets me down

#ask #discworldwitches #ty 💚

[happi-meals]

Breakfast this morning (left) Dinner last night!

Breakfast

Fried egg and Daiya vegan cheese sanwhich on wheat bread (pan toasted w olive oil)

2 clemintines

Leftover Hardy's biscuit

Dinner

1 Impossble Sausage (vegan), pieced up and pan-fried in olive oil

1 cup of white rice

3 yellow squash, sliced and steamed (seasoned with pepper, Lawry's season salt, and olive oil).

I almost made myself two sandwhiches this morning, one with egg, and one without. But i figured that would be too much for breakfast since I wasnt terribly hungy and planned to nap afterward (I didnt rip). But the biscuit that i got on a visit to my grandma's over the weekend definitely gave my breakfast more volume that made me feel fuller. That couples with plently of water to drink. The clemintimes added a nice sweet element to my breakfast and also some fruit portion that was enough for that time of day.

As for dinner last night, swell as usual with those ingredients! Cant go too wrong with yellow squash (though it is easy to over or under salt them lol. Didnt this time tho), and white rice truly goes with everything.

I made the Impossible brat last over a week! They only come 4 a pack, which is a bit pricey for how much they are (when not on sale, theyre almost $10). But tbh, its one of those things that you pay for to get the quality AND healthier, more sustainable alternative out of. Its def a treat and I figured I can make it last by piecing it apart as well as spacing out days when I plan to cook it (for instance, I decide one day I'll eat vegan, but trhe other I'll be only pescatarian and the next vegetarian). At that price I can still feel like its worth it, and the oast few times I went to the store they were on sale. So I'm def keeping lookout for those opportunities bc I love this stuff! Great umami taste and crispy sausage texture (its cute how it starts out red to resemble raw meat, but for me thats not necessary. A substitute doesnt have to evoke its original in any way except mainly flavor. I digress lol).

I enjoy cooking a lot now and will soon experiment with meal prep for days in advance, preferably up to 2 (then eventually the whole week, or at least a week of options, frozen to have ready for later). If anyone has some good meal prep regiment ideas (esp for neurodivergent folks), id appreciate u dropping them off in this post!

#my meals #dinner #breakfast #meal prep #fruit #biscuit #sandwhich #yellow squash #squash #egg #vegan #plant based #home cooking

[dreamlanddeluxe]

One thing that sucks about being in a big city now is that there’s no normal breakfast diner places everything has to be “healthy” or whatever like I don’t want the 15 dollar veggie bacon soy sausage and tofu egg on a vegan biscuit. Where the fuck is a Waffle House

[liberatedfromtheworld]

Today’s lunch: Buffalo chicken sandwich and thick fries, biscuit, bacon, hotel-style eggs, breakfast sausage, vegan/vegetarian (don’t remember) breakfast sausage (it was better), vegan French toast (not very good), and an apple crepe (not good). Too much food today, but it will hold me for the rest of the day :)

#food #mealposting

[sir-klauz]

Found a whole bunch of vegetarian and vegan food for my partner and kid to have this year again and each year it’s getting so much better for this! The embracing of diet which isn’t just slabs of meat everywhere is wonderful and has needed to happen for many years. Not everyone can cook a vegetarian meal from scratch! And come ON, party food? Hello??? It was rarely stocked out here in the countryside like it was more so in the city. I’m glad I could do this for them. Vegan tempura nests? And things like faux king prawns and all kinds of things! Vegan turkey? Wreaths? No pressure for nut roast and biscuits or fkin nothing (exaggeration but not really). I’m seeing dozens of people queuing at the Butchers and is that because they wanna or is it because they think they have to? Or what?

I’m not strictly vegetarian and anyone that makes the excuse that they’re not vegetarian so “can’t” incorporate decent vegetarian food into the holiday meals are just being lazy aha, you’re eating half a plate of vegetarian food which lets be honest, it’s pretty lame I mean potatoes and sprouts, sprouts being one of the most famous gross vegetables available😂.

“I don’t get people who decide to go plant based and then buy food that looks like meat”, well, why do people who eat meat buy food that doesn’t “look like meat”? Because a sausage sure doesn’t look like a pig. Likewise, why? Just because you don’t want to eat an animal, doesn’t mean you don’t get to be allowed to enjoy the taste, aha. It allows people to still eat it without needing to eat an animal and not enjoying that aspect. Intolerant meat eaters complain a lot about the “nasty taste of vegetables” then get aggy about people otherwise enjoying the taste more than a plain carrot (for example).

There’s so many delicious foods out there that don’t require incredibly expensive cuts of meat with everything! It just irritates me sometimes how OTT people go when it comes to eating meat unnecessarily? And how rude some get towards anyone does anything else. There’s never a need for the whole table to be full of meat food and upset faces of people who don’t eat it once again going without. 😩 Season of family and friends though right? 👀 It’s not hard to be selfless and incorporate plant based options for people, it isn’t! I am the minority for eating meat in my little family, I don’t eat much but it all works fine! Nobody is ever left out. I don’t get the flat out refusal to try. It’s not just often vegetables with no seasoning on which is what most people will only add on the side of a steak as it is?

It’s not hard to Google what to do either if you don’t know, or dare say it, ask. This isn’t just with vegetarian/vegan food, this is having things to hand for a plate of food for anyone with a different diet to you that you’re inviting. Diabetic, allergies, dishes which respect their faith if they’re wanting to come over to respect yours or your traditions as well, the least you can do is return it. If you can’t afford it, say they are free to bring their own food that they know they can eat or would like to, so everyone can sit down comfortably and have a meal and enjoy themselves rather than old school culture of feeling forced.

I love ketchup on loads of food. Roast dinner included! It makes everything nicer for me and even more so when I used to dislike gravy as a kid but I got endless comments about it. It doesn’t matter! It’s a time to enjoy a treat, and food we love, like any other holiday or special occasion. That’s the point. Stop making people uncomfortable excluding them!

Happy solstice for the 21st as well~ and a good autumn and winter for any other things people were doing during this time. 🍵

Share what you got up to if you like, I’d love to hear it, in my comments or ask box! Or, what you enjoyed eating for a treat or for any religious holiday you’ve engaged with. Have a lot of fun and also if I don’t get chance to say it before, Happy New Year!

#vegetarian parenting #happy holidays #winter holidays #christmas ideas #special holiday #seasonal festivities #winter festival #festivities #howl’s moving castle #howls moving castle #howl pendragon #howl jenkins #vegetarianism #vegetarian #vegetarian food #vegetarian thanksgiving #vegetarian tips #vegan tips #religious food #food for diabetes #thanksgiving #plant based #allergy aware #allergies #veganism #vegan food #vegan #vegan diet

[galagoexpeditions]

Tanzania Safari Food - Exploring the Delightful Food on Tanzania Safari

A Tanzania Safari Tours isn’t complete without tasting any food. it's also a culinary adventure that promises to tantalize your taste buds with a unique blend of flavors and dishes. The diverse landscapes of Tanzania are reflected in its rich and varied cuisine, making every meal a cultural experience.

The Tanzania Safari Foods caters to various dietary preferences and requirements. Whether you are a vegetarian, vegan, or have specific dietary restrictions, safari lodges and camps offer a range of options to ensure everyone can enjoy a memorable dining experience.

Breakfast: Start your day with a scrumptious spread, from omelettes and quiches to salads and continental favourites like toast, sausage, pastries, and cold meats. Fresh fruits, cereals, eggs, cheese, and more are also available to ensure a hearty start to your safari adventure.

Lunch: Enjoy a picnic-style lunch during your game drive or indulge in a satisfying meal back at the lodge. Delight in sandwiches, fruits, and refreshing beverages to keep you energized throughout the day.

Snacks: Before your late afternoon game drive, treat yourself to a delightful array of afternoon snacks. Indulge in freshly roasted peanuts or cashews, cakes, sandwiches, biscuits, quiches, tarts etc.

Dinner: At the lodge or camp, prepare to indulge in a three-course dinner experience. Begin with a flavorful soup, followed by delectable mains such as vegetable curry or a variety of meat, fish, and pasta dishes served with an assortment of vegetables and sauces.

Drinks: Throughout your Tanzania Safari, quench your thirst with a range of refreshing beverages, including water, coffee, tea, wine, and beer.

Join Galago Expeditions and Explore Tanzania Safari Foods – the diverse flavors, mouth-watering dishes, and unique dining experiences that await you in the heart of the wild.

#tanzania safari #tanzania safari foods #tanzania safari tours

[fairywasteland]

Recipe for Dairy-Free Biscuits These biscuits, which are flaky and dairy-free, bake up tall. Served with butter and jam, maple syrup, or sausage gravy, this is a real treat for everyone at your table. 3 tablespoons coconut oil, 2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup cold unsweetened almond milk or as needed, 1 tablespoon baking powder, 3 tablespoons vegan butter

#sausage gravy #butter #biscuits recipe #sorghum #layers #goodness #jam

[operafoods]

Getting Started with Healthy Baking

Healthy baking can mean many different things. What is right for you may not be right for someone else and it is all about exploring the options to find your own balance.

What is Healthy Baking?

Baking, by default, encompasses the very things that we aren't 'supposed' to eat when following a healthy diet. Bread is the big one, and the subject of its place in our diet is an emotive one. Do we give up bread entirely? Or do we buy better bread, make our own bread, buy better flour, go gluten free? Maybe sourdough is the way to go? Sticking with the savoury theme, we enter territory that for many of us may not even come under the radar. Most of us can get through life without a cheeky sausage roll or slice of quiche. Right? By and large, when it comes to the savoury stuff we are talking pastry. And then there is cake. And possibly biscuits. In fact, definitely biscuits. ALL the sweet things. What do these things all have in common? Well there's flour. And there's sugar. There are also vegan considerations such as fats, dairy, and eggs. Already a minefield of possibilities right there. Yet there is one good rule of thumb that covers all healthy baking. Actually, there are two. - Making it yourself. Baking as a verb, not a noun. An action, not a thing. Not only does this give you full control over what you put into it, but it instantly becomes more mindful. - Use whole, unrefined, natural ingredients. Organic where possible. From there, you can pick your own poisons; as it were. First and foremost, healthy baking is all about real food.

Ingredients for Healthy Baking

Most classic baking is centred around refined flour and refined sugar. Not only do these create structure and texture, but they also provide a blank canvas of neutral flavour on which to build. Which is great. But the fact that they are entirely devoid of nutrition is not. We need some new building blocks for our bakes. Exploring unrefined flours and unrefined sugars seems like a good place to begin. And so it follows that these will involve entirely new textures and flavours. As well as impose some structural limitations.

Sugar in Healthy Baking

Bread aside, when it comes to the question of healthy bakes, finding alternatives to refined sugar is often the number one priority. The entire philosophy of healthy baking rests upon whole, natural ingredients which automatically excludes artificial sweeteners, even those with 'natural' credentials such as stevia or xylitol. We like to use honey or maple syrup, and dried fruits such as dates or raisins, but when actual crystallised sugar is required then coconut sugar is an excellent alternative. It is wise to remember that all forms of sugar (unrefined or otherwise) are still just that. Sugar. Refined sugar, especially alongside refined flour and other nutritionally empty ingredients, causes blood sugar to spike dramatically. Easy to overconsume, this excess then gets stored as fat. More natural forms of sugar still impact blood sugar levels, and still come with the same amount of calories, yet alongside other ingredients such as nuts, wholegrains and seeds, the sugar will be absorbed more slowly and provide more nutritional benefits. Couple this with the fact that if you consciously remove all sources of unrefined sugar (hidden and unhidden) from your diet then you will find that your taste for sweetness changes. It will take far less sweetness to satisfy your taste buds (and your cravings) which means you can add far less sugar to your healthy bakes. Natural alternatives to refined sugar *Just as a quick note for comparison below white sugar has a GI of about 65. Coconut Sugar Although available as both a crystallised sugar, and a liquid syrup, coconut sugar really comes into its own when you need a direct replacement for sugar. It has a deep golden colour that gives a toffee like sweetness. Its flavour is not as robust as you may expect from the colour. Whilst it looks almost like dark muscovado, the taste is more similar to golden caster sugar. It has far more depth though. Coconut sugar has an abundance of trace nutrients and a lower GI (35) than most sugars and many fruits. Honey Honey is very sweet, and has a GI (50) to match. A little does go along way, and whilst it will not behave as sugar in all instances, it will caramelise nicely if you want to create something like caramelised almonds for a praline. Because honey is a syrup it will add sweetness, and moisture, to bakes but won't add structure. Like in a meringue, for example. Or a Victoria sponge. Maple Syrup Maple syrup has a higher GI than honey, and has a more robust flavour. It is also more liquid, than viscous honey. In recipes, the same rules as honey apply and other than changing the flavour profile they can be used interchangeably. They also work well together, if you wanted just a hint of the maple flavour for example. Try our thick, dark, organic maple syrup  Dates Whole dates, because of their fibre content, have a much lower GI (40) than sugar but this does increase once they are pureed. Dates have stellar nutritional credentials however and are an excellent addition to bakes, adding fibre as well as a toffee like sweetness. Although dates can be added chopped, they are particularly useful when made into a puree. In this way they add sweetness, moisture, and act as a binder too. Interestingly you can use raisins in the same way. Dates do need to be matched well with bakes that suit, as they can be quite robust and are always noticeably date. Our raw pitted dates are sun-dried and 100% organic Other Dried Fruits Adding dried fruits directly into your mix also increases the sweetness of the final bake, and may even mean that you can cut down on the amount of other sugar that may be in the recipe. Many dried fruits benefit from soaking in water for 10 minutes to make them soft and plump. Try adding our organic dried cranberries Or these organic dried wild blueberries Sharp yet sweet organic dried sour cherries

Flour in healthy baking

There are two sides to the question of flour in healthy baking and, nutritionally speaking, three camps that you can fall under. The two sides are obviously gluten-free and not gluten-free. Yet it is not always that simple. If you can tolerate gluten (even just to a certain degree) then this poses a possible dilemma. Do you simply give up gluten anyway as, let's face it, you feel great without it. Or do you experiment with other, better quality wheat and gluten grain flours? Because going completely gluten free can be really challenging; especially when it comes to the finer things in life (most of which involve flour). Maybe sourdough is actually the answer to all your breadmaking prayers. All of the above are reasonable considerations when exploring your own nutritional boundaries and food preferences. Gluten Free Flours We cover this subject in detail in our guide to gluten free flours. Alternatives to Refined Wheat Flour There are options beyond refined modern wheat flour, with its dodgy DNA, unrecognisable additives and 'improvers'. Not gluten-free, yet with far better credentials. And if you can tolerate them, then why not. They certainly offer the benefits of gluten which, in our haste to eliminate it, are often overlooked. At the end of the day, the goal is to find real, good food, that nourishes and supports us in both body and mind. Swings and roundabouts. Rye flour Rye flour has a unique sour flavour that can add real character to your baking. A good source of both soluble fibre (the same as in oats) and resistant starch, rye is said to be excellent for gut health. Rye has less gluten than wheat and can be tricky to work with so is best used as an additional flour in your bakes rather than the star of the show. Once you get used to working with rye, you may find it creeps into many of your recipes. Our wholemeal rye flour is certified 100% organic Spelt flour White spelt flour is a great alternative to wheat flour, that allows for the lightness of a white flour whilst still boosting the nutritional profile and with a bit of extra flavour and texture thrown in. You can always replace a portion of your white flour with wholemeal spelt and find the perfect balance between white and wholemeal for you, or your particular recipe. Replacing a quarter, or even a third is a good compromise. Just remember that the wholemeal portion requires not only a little more liquid, but it will take a good few minutes to absorb. Spelt performs in the same way as wheat flour, with a flavour that adds more character yet will not overwhelm. It is said to be easier to digest than wheat, as well as more nutritious. The weaker gluten makes it ideal for cakes and pastry, but spelt is great for bread too. If you are not entirely avoiding gluten yet want a better solution than modern wheat, then spelt is defo the way to go. Try our organic white spelt flour Try our organic wholemeal spelt flour Stoneground Wholemeal Flour Wheat flour is not always the enemy, and when it comes to baking (especially bread) nothing performs quite like it. Choosing an organic, sustainably grown, and stoneground wheat flour will give you a far better chance of finding wheat flour that is closer to the traditional wheat flour that nature intended. Our stoneground wholemeal flour is certified 100% organic In this article we have explored healthy alternatives for just two of the key ingredients in baking. We hope that this serves as a useful introduction to the possibilities that are out there when it comes to using more natural ingredients that better support your health. Check out our other ingredients for healthy baking. This article was reproduced on this site with permission from operafoods.com.au the “Healthy Baking Suppliers”. See original article:- Getting Started with Healthy Baking Read the full article

#glutenfreebaking #healthybaking #homebaking #lowsugarbaking #veganbaking

[dairyfreefoodie]

Holy Cow, 🐄 i can't believe that's dairy free?! 🥛🚫

Ken's* top 10 (dairy free snacks & sweet treats)

*fyi Ken is mine and my partners names merged together (Katie & Ben, as Ben is also my very willing tester to compare to dairy food)

Marks and Spencers bakery cookies

I've found finding biscuits and sweet snacks especially hard on my new diet but these are my number 1, my partner didn't believe they were vegan😄. Only downside is they sell out quickly so are quite a rare find and cannot stock up due to the use by dates... but still❤️ Thank me (& M&S) later!

2. Marks and Spencer chocolate brownies

M&S to the rescue again! These are great and even better heated up in the microwave with find number 3 below. My auntie buys me these from her local M&S and I can't ever find them in mine so think some stores don't stock always them sadly.

3. Phish food Ice cream

HORAAAY I can have Ben and Jerry's again!!! 😍😍🙏 Tastes very similar from what I can remember...although less chocolate fish🐟 (phish)😔 - maybe mine was just a sad tub! I'll get over it...Still won't buy it full price like the non dairy version though (luckily its on offer quite a bit - this one was found in sainsburys but i think it's in most supermarkets). The cookie dough one is also pretty good - I'm just a chocoholic 🍫

4. Judes salted caramel ice cream

Jude, whoever you are, I love you 😍❤️ These are soooo good - better than most normal dairy ice cream I have had (bold claim) and they are mini so feels like you're being less piggy. Magnum do a similar salted caramel vegan option which is nice but in my opinion no comparison to Judes.

5. The mighty Greggs Yum Yum

Milk free and glorious. Many other supermarket ones have milk in. Greggs was my favourite highstreet destination prior to my new diet (trust me, i have the full greggs outfit, sliders & all!) and it has stayed strong and true with lots of dairy free options 🙏.

(and of course the famous vegan sausage roll... I must admit though I'd rather have slight face pain and take a dose of antihistamines for the normal sausage roll - only thing I still cheat with...it just can't be beaten😍).

6. Greggs Doughnuts

All hail the greggs Doughnuts 😍🍩 These are the only 3 (simply glazed, pink sugar strand and jam) that i think are milk free but that's plenty enough options (compared to most supermarkets where I end up looking very dissapointed at the allergen info). I ❤️ doughnuts, basically a female Homer Simpson.

7. Vegan pains au chocolat

These are a great sweet vegan breakfast option (especially when put in the air fryer for a minute or 2). These are the two brands I have found so far- first one found in sainsburys and the second found in waitrose (stocked up on a ocado order). Delish👌

8. Belvita breakfast bars

I have these for breakfast on my London commute every morning. Dairy free, low in fat (unlike rest of this post) and high in the old fibre💩! I personally love them (strawberry🍓 not the apricot ones) and stock up when they are on offer (most supermarkets) which happens fairly often for £1.75 for 6 👌.

9. Marks & Spencer double chocolate cookies 🍪

More M&S cookies??? Yes, these are very good but would always lose in a competition with number 1 ^ from the bakery section. However the perk of these are you can stock up on them with the longer shelf life and I've found they are better than a lot of other supermarket (and wicked) cookies. 🍪

10. Lastly CHEESE🧀. Cathedral City is in the lead for me.

I actually like this one enough to put on crackers so its made it onto the snack blog post🙀🧀. There is quite a lot of bad vegan cheese out there (especially from the opinion of a dairy cheese lover like me) but maybe my taste buds have finally accepted it will never be perfect...but for me, this is close enough (for now! - keep going cheese makers!!). Amazing grated on toast (another air fryer job) & topped with worcester sauce 😍

Thanks for reading and happy eating 😄

*Not all products may be vegan or suitable for milk allergy sufferers

Next post: DF cooking staples👩‍🍳🍽 (ft. more cheese, pesto, cream and milk alternatives etc).

#dairy free #vegan #plant based #lactose intolerance #dietary needs #foodie #sinus pain #sinus pressure #acid reflux #foodblogger

[vacationspots30]

Mouth-watering Carrot Cake Cupcakes Story

[formeryelpers]

Biscuit & Bean, 2501 W Sunset Blvd, Suite A, Los Angeles (Echo Park), CA 90026

Seattle’s Biscuit & Bean just brought their beloved biscuits to Los Angeles. The Echo Park location is their first outside of Seattle. Back in 2014, they opened their first café, serving biscuits, gravy, spreads, and biscuit sandwiches with Seattle’s Fulcrum Roasters coffee (espresso drinks, pour over, drip, cold brew).

There’s more than one kind of biscuit! Choose from buttermilk, cheddar green onion, or vegan ($6, includes a spread). The biscuit sandwiches start at $11. I heard the house tomato soup is something special but they didn’t have any during my visit.

The OG: Schreiner’s bacon or sausage patty, sharp cheddar, scrambled or fried egg, tomato jam on your choice of a biscuit ($12). I was able to select a Tapatio flavored buttermilk biscuit (yum). The star was clearly the biscuit – big, thick, moist, with crunchy edges. What went in between the biscuit halves was good but the sausage was pale and didn’t taste that much different from your typical breakfast sausage patty. The egg was folded – was hoping for soft, buttery scrambled eggs like the ones at Egg Slut. The tomato jam was spread thinly on one half and it made that part of the biscuit soggy. I could barely taste the tomato jam. The eggs were plain too – why not add some chives or black pepper?

Cold brew ($4.50): very flavorful

Biscuit & Bean is in a small strip mall with a small parking lot. The interior is white with white tiles, black tiles, and light woods. They have a red neon sign that says Risk It for the Biscuit. Cute.

4 out of 5 stars

By Lolia S.

#Biscuit & Bean #buttermilk biscuit #biscuit sandwich #biscuits and gravy #Echo Park #Fulcrum Roasters Coffee #breakfast biscuit