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PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious MINI TRIPLE CHOCOLATE PEANUT BUTTER FUDGE CAKES I’m calling them mini cakes as opposed to tarts or cups because they’re not tedious to create like most tarts, and they’re way more substantial and satisfying than a cup. A browni CARROT FALAFEL WITH GREEN TAHINI Ingredients **For the Falafel** 2 large carrots peeled and finely grated*see notes; 2 cans of chickpeas, drained and rinsed well; 1 clove of garlic, minced or gratedEASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
RASPBERRY & BANANA SMOOTHIE BOWL Instructions. 1. Blend together all ingredients in a high speed blender. Add a little more milk if you prefer a thinner consistency. 2. Top with granola, chocolate chips, a little raspberry jam and somefresh raspberries!
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING 1. Put rice on to cook according to packet instructions. 2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. 3. Prepare vegetables while the ricecooks. 4.
SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan.PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious MINI TRIPLE CHOCOLATE PEANUT BUTTER FUDGE CAKES I’m calling them mini cakes as opposed to tarts or cups because they’re not tedious to create like most tarts, and they’re way more substantial and satisfying than a cup. A browni CARROT FALAFEL WITH GREEN TAHINI Ingredients **For the Falafel** 2 large carrots peeled and finely grated*see notes; 2 cans of chickpeas, drained and rinsed well; 1 clove of garlic, minced or gratedEASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
RASPBERRY & BANANA SMOOTHIE BOWL Instructions. 1. Blend together all ingredients in a high speed blender. Add a little more milk if you prefer a thinner consistency. 2. Top with granola, chocolate chips, a little raspberry jam and somefresh raspberries!
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING 1. Put rice on to cook according to packet instructions. 2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. 3. Prepare vegetables while the ricecooks. 4.
SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan.MIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safeKEY LIME PIE
Instructions. 1. Preheat your oven to 180C (350F). 2. If using oats, place into a blender and blend until you have a flour consistency. 3. Combine all base ingredients and transfer to an 8 - 9 inch fluted tart tin with a loose bottom. 4. Ensure the tin is liberally greased withspray oil.
SPINACH HEMP HUMMUS
1. Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily. 2. Season to taste with salt. 3. Serve with spring veggies and oat cakes or crackers for dunking. 4. Store inEASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
NO BAKE EASTER EGG NEST COOKIES 1. Whisk together the honey, melted butter, peanut butter and cocoa powder in a large bowl. 2. Add the oats and coconut and mix well to combine. 3. Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes.S’MORES BROWNIES
1. Preheat your oven to 180C (350F). 2. Line a 9inch square tin with baking paper and lightly grease with butter. 3. Blitz biscuits to a fine crumb in your food processor. Mix the crumb with melted butter. Transfer the mixture to the prepared tin, spread evenly using the backof a
SUGAR FREE CHOCOLATE CUP CAKES 1. Preheat your oven to 180C (350F). 2. Sift together flour through to cocoa powder in a large bowl. Add the Erythritol and mix to combine. 3. Mix together melted coconut oil, warm water and apple cider vinegar. Add wet to dry and whisk to combine until no flour remains.4.
SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan.BREAKFAST TACOS
I’m calling these breakfast tacos purely because there are fried eggs and avocado in the mix and both just scream of breakfast to me. I’m a savoury breakfast girl most of the time, I’d say 80% of the timesometimes only a stack of pancakes or big bowl of oatsPEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious CARROT FALAFEL WITH GREEN TAHINI Ingredients **For the Falafel** 2 large carrots peeled and finely grated*see notes; 2 cans of chickpeas, drained and rinsed well; 1 clove of garlic, minced or grated MINI TRIPLE CHOCOLATE PEANUT BUTTER FUDGE CAKES Ingredients **For the Base** 100g ground almonds; 15g raw cacao powder; 50g coconut oil, melted; 2 tbsp maple syrup **For the Middle Layer** 3 tbsp Nature's Charm Coconut Condensed Milk RASPBERRY & BANANA SMOOTHIE BOWL Instructions. 1. Blend together all ingredients in a high speed blender. Add a little more milk if you prefer a thinner consistency. 2. Top with granola, chocolate chips, a little raspberry jam and somefresh raspberries!
EASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING 1. Put rice on to cook according to packet instructions. 2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. 3. Prepare vegetables while the ricecooks. 4.
ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
NO DATES TAHINI CARAMEL SLICES Ingredients **For the Base** 150g cashew nuts, blitzed to a coarse crumb; 60g coconut oil, melted; 40g maple syrup; 2 tbsp milled flaxseed; 2 tbsp desiccated coconutPEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious CARROT FALAFEL WITH GREEN TAHINI Ingredients **For the Falafel** 2 large carrots peeled and finely grated*see notes; 2 cans of chickpeas, drained and rinsed well; 1 clove of garlic, minced or grated MINI TRIPLE CHOCOLATE PEANUT BUTTER FUDGE CAKES Ingredients **For the Base** 100g ground almonds; 15g raw cacao powder; 50g coconut oil, melted; 2 tbsp maple syrup **For the Middle Layer** 3 tbsp Nature's Charm Coconut Condensed Milk RASPBERRY & BANANA SMOOTHIE BOWL Instructions. 1. Blend together all ingredients in a high speed blender. Add a little more milk if you prefer a thinner consistency. 2. Top with granola, chocolate chips, a little raspberry jam and somefresh raspberries!
EASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING 1. Put rice on to cook according to packet instructions. 2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. 3. Prepare vegetables while the ricecooks. 4.
ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
NO DATES TAHINI CARAMEL SLICES Ingredients **For the Base** 150g cashew nuts, blitzed to a coarse crumb; 60g coconut oil, melted; 40g maple syrup; 2 tbsp milled flaxseed; 2 tbsp desiccated coconutSPINACH HEMP HUMMUS
1. Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily. 2. Season to taste with salt. 3. Serve with spring veggies and oat cakes or crackers for dunking. 4. Store inEASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
WORK WITH ME
Work with Me. For brands that are interested in recipe development, food photography, food styling email michelle@peachypalate.com and I can put together a custom package for you based on your needs. Prices include editing, use of my prop collection, professional photography equipment, tested and written recipes and a variety of images as perKEY LIME PIE
Instructions. 1. Preheat your oven to 180C (350F). 2. If using oats, place into a blender and blend until you have a flour consistency. 3. Combine all base ingredients and transfer to an 8 - 9 inch fluted tart tin with a loose bottom. 4. Ensure the tin is liberally greased withspray oil.
NO BAKE EASTER EGG NEST COOKIES 1. Whisk together the honey, melted butter, peanut butter and cocoa powder in a large bowl. 2. Add the oats and coconut and mix well to combine. 3. Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days.S’MORES BROWNIES
1. Preheat your oven to 180C (350F). 2. Line a 9inch square tin with baking paper and lightly grease with butter. 3. Blitz biscuits to a fine crumb in your food processor. Mix the crumb with melted butter. Transfer the mixture to the prepared tin, spread evenly using the backof a
CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
SPINACH COLLAGEN CREPES Place into the oven for 30 minutes. 2. Blend together all pancake batter ingredients until smooth in a jug using a hand blender, or by placing all ingredients into a blender. Set to one side for 10 minutes to settle and thicken. 3. Heat a crepe pan over a low to medium heat. 4. Grease your pan with spray oil or butter. MANGO CUSTARD COCONUT CONDENSED MILK TART 1. Preheat your oven to 180C (350F). 2. Blitz oats and walnuts to a crumb in your food processor. 3. Mix together the oats, walnuts, ground almonds, maple syrup and melted coconut oil or vegan butter in a large bowl. Add a pinch of salt and mix. 4. Place mixture into a loose bottom 14 inch long tart tin, or an 8 inch round.PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something deliciousMIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safe BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING 1. Put rice on to cook according to packet instructions. 2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. 3. Prepare vegetables while the ricecooks. 4.
HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan. BUCKWHEAT OAT SODA BREAD Preheat oven to 180C (350F). 2. Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter. 3. Mix together all ingredients in a large bowl. Set to one side for 10 minutes. 4. Place mixture into prepared tin. 5. CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something deliciousMIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safe BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING 1. Put rice on to cook according to packet instructions. 2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. 3. Prepare vegetables while the ricecooks. 4.
HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan. BUCKWHEAT OAT SODA BREAD Preheat oven to 180C (350F). 2. Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter. 3. Mix together all ingredients in a large bowl. Set to one side for 10 minutes. 4. Place mixture into prepared tin. 5. CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
MIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safeEASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
KEY LIME PIE
Instructions. 1. Preheat your oven to 180C (350F). 2. If using oats, place into a blender and blend until you have a flour consistency. 3. Combine all base ingredients and transfer to an 8 - 9 inch fluted tart tin with a loose bottom. 4. Ensure the tin is liberally greased withspray oil.
SPINACH HEMP HUMMUS
1. Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily. 2. Season to taste with salt. 3. Serve with spring veggies and oat cakes or crackers for dunking. 4. Store inS’MORES BROWNIES
1. Preheat your oven to 180C (350F). 2. Line a 9inch square tin with baking paper and lightly grease with butter. 3. Blitz biscuits to a fine crumb in your food processor. Mix the crumb with melted butter. Transfer the mixture to the prepared tin, spread evenly using the backof a
NO BAKE EASTER EGG NEST COOKIES 1. Whisk together the honey, melted butter, peanut butter and cocoa powder in a large bowl. 2. Add the oats and coconut and mix well to combine. 3. Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to NO DATES TAHINI CARAMEL SLICES Ingredients **For the Base** 150g cashew nuts, blitzed to a coarse crumb; 60g coconut oil, melted; 40g maple syrup; 2 tbsp milled flaxseed; 2 tbsp desiccated coconut HONEY ROAST SWEET POTATO QUINOA AND EGG SALAD Preheat your oven to 180C (350F). 2. Whisk together the 1 tbsp honey and ½ tbsp of olive oil in a jug or bowl. 3. Slice the sweet potato in half. Place it on a baking tray and drizzle with honey and olive oil. 4. Bake in the preheated oven for 30 - 35 minutes; until tender and lightly browned. 5. COCONUT COLLAGEN EGGS 2. Whisk together the cashew butter, coconut oil, maple syrup and vanilla extract in a large bowl. 3. Add the coconut and collagen to the wet ingredients and mix well to combine. 4. Press mixture into a silicone egg mould, packing the mixture down tightly. SEEDY HEMP CASHEW BUTTER Blend for 10 -15 minutes, periodically scraping down the sides when necessary, until it starts to look like a nut butter! When it does, add in the oil and salt and blend for a further 4 -5 minutes until drippy and smooth. 4. Add hemp seeds, chia seeds and sunflower seeds to the food processor. Pulse a few times to incorporate.PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something deliciousMIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safe BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING 1. Put rice on to cook according to packet instructions. 2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. 3. Prepare vegetables while the ricecooks. 4.
HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan. BUCKWHEAT OAT SODA BREAD Preheat oven to 180C (350F). 2. Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter. 3. Mix together all ingredients in a large bowl. Set to one side for 10 minutes. 4. Place mixture into prepared tin. 5. CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something deliciousMIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safe BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING 1. Put rice on to cook according to packet instructions. 2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. 3. Prepare vegetables while the ricecooks. 4.
HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan. BUCKWHEAT OAT SODA BREAD Preheat oven to 180C (350F). 2. Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter. 3. Mix together all ingredients in a large bowl. Set to one side for 10 minutes. 4. Place mixture into prepared tin. 5. CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
MIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safeEASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
KEY LIME PIE
Instructions. 1. Preheat your oven to 180C (350F). 2. If using oats, place into a blender and blend until you have a flour consistency. 3. Combine all base ingredients and transfer to an 8 - 9 inch fluted tart tin with a loose bottom. 4. Ensure the tin is liberally greased withspray oil.
SPINACH HEMP HUMMUS
1. Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily. 2. Season to taste with salt. 3. Serve with spring veggies and oat cakes or crackers for dunking. 4. Store inS’MORES BROWNIES
1. Preheat your oven to 180C (350F). 2. Line a 9inch square tin with baking paper and lightly grease with butter. 3. Blitz biscuits to a fine crumb in your food processor. Mix the crumb with melted butter. Transfer the mixture to the prepared tin, spread evenly using the backof a
NO BAKE EASTER EGG NEST COOKIES 1. Whisk together the honey, melted butter, peanut butter and cocoa powder in a large bowl. 2. Add the oats and coconut and mix well to combine. 3. Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to NO DATES TAHINI CARAMEL SLICES Ingredients **For the Base** 150g cashew nuts, blitzed to a coarse crumb; 60g coconut oil, melted; 40g maple syrup; 2 tbsp milled flaxseed; 2 tbsp desiccated coconut HONEY ROAST SWEET POTATO QUINOA AND EGG SALAD Preheat your oven to 180C (350F). 2. Whisk together the 1 tbsp honey and ½ tbsp of olive oil in a jug or bowl. 3. Slice the sweet potato in half. Place it on a baking tray and drizzle with honey and olive oil. 4. Bake in the preheated oven for 30 - 35 minutes; until tender and lightly browned. 5. COCONUT COLLAGEN EGGS 2. Whisk together the cashew butter, coconut oil, maple syrup and vanilla extract in a large bowl. 3. Add the coconut and collagen to the wet ingredients and mix well to combine. 4. Press mixture into a silicone egg mould, packing the mixture down tightly. SEEDY HEMP CASHEW BUTTER Blend for 10 -15 minutes, periodically scraping down the sides when necessary, until it starts to look like a nut butter! When it does, add in the oil and salt and blend for a further 4 -5 minutes until drippy and smooth. 4. Add hemp seeds, chia seeds and sunflower seeds to the food processor. Pulse a few times to incorporate.PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious CARROT FALAFEL WITH GREEN TAHINI Ingredients **For the Falafel** 2 large carrots peeled and finely grated*see notes; 2 cans of chickpeas, drained and rinsed well; 1 clove of garlic, minced or gratedMIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safe HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan. BUCKWHEAT OAT SODA BREAD Preheat oven to 180C (350F). 2. Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter. 3. Mix together all ingredients in a large bowl. Set to one side for 10 minutes. 4. Place mixture into prepared tin. 5. CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious CARROT FALAFEL WITH GREEN TAHINI Ingredients **For the Falafel** 2 large carrots peeled and finely grated*see notes; 2 cans of chickpeas, drained and rinsed well; 1 clove of garlic, minced or gratedMIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safe HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
ALMOND BUTTER CHOCOLATE HUMMUS Instructions. 1. Blend together all ingredients in a high speed blender until you have a smooth consistency. 2. You can also blend everything together in a large bowl using a hand blender. 3. Store in the fridge in a sealed container for up to three days. ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. SPELT BANANA PANCAKES Instructions. 1. Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together. 2. Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan. BUCKWHEAT OAT SODA BREAD Preheat oven to 180C (350F). 2. Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter. 3. Mix together all ingredients in a large bowl. Set to one side for 10 minutes. 4. Place mixture into prepared tin. 5. CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
MIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safeEASY VEGAN CALAMARI
Instructions. 1. Preheat your oven to 200C (400F); you can also cook these in an air fryer! 2. Mix together the flour and non dairy milk in a bowl. 3. Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl. 4. Drain the vegan calamari and pat dry with somekitchen paper.
KEY LIME PIE
Instructions. 1. Preheat your oven to 180C (350F). 2. If using oats, place into a blender and blend until you have a flour consistency. 3. Combine all base ingredients and transfer to an 8 - 9 inch fluted tart tin with a loose bottom. 4. Ensure the tin is liberally greased withspray oil.
SPINACH HEMP HUMMUS
1. Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily. 2. Season to taste with salt. 3. Serve with spring veggies and oat cakes or crackers for dunking. 4. Store inS’MORES BROWNIES
1. Preheat your oven to 180C (350F). 2. Line a 9inch square tin with baking paper and lightly grease with butter. 3. Blitz biscuits to a fine crumb in your food processor. Mix the crumb with melted butter. Transfer the mixture to the prepared tin, spread evenly using the backof a
NO BAKE EASTER EGG NEST COOKIES 1. Whisk together the honey, melted butter, peanut butter and cocoa powder in a large bowl. 2. Add the oats and coconut and mix well to combine. 3. Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to NO DATES TAHINI CARAMEL SLICES Ingredients **For the Base** 150g cashew nuts, blitzed to a coarse crumb; 60g coconut oil, melted; 40g maple syrup; 2 tbsp milled flaxseed; 2 tbsp desiccated coconut HONEY ROAST SWEET POTATO QUINOA AND EGG SALAD Preheat your oven to 180C (350F). 2. Whisk together the 1 tbsp honey and ½ tbsp of olive oil in a jug or bowl. 3. Slice the sweet potato in half. Place it on a baking tray and drizzle with honey and olive oil. 4. Bake in the preheated oven for 30 - 35 minutes; until tender and lightly browned. 5. COCONUT COLLAGEN EGGS 2. Whisk together the cashew butter, coconut oil, maple syrup and vanilla extract in a large bowl. 3. Add the coconut and collagen to the wet ingredients and mix well to combine. 4. Press mixture into a silicone egg mould, packing the mixture down tightly. SEEDY HEMP CASHEW BUTTER Blend for 10 -15 minutes, periodically scraping down the sides when necessary, until it starts to look like a nut butter! When it does, add in the oil and salt and blend for a further 4 -5 minutes until drippy and smooth. 4. Add hemp seeds, chia seeds and sunflower seeds to the food processor. Pulse a few times to incorporate.PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious HONEY ROAST TOMATO RUSTIC GALETTE With the motor running, add the water 1 tbsp at a time. The pastry should start to come together. Tip out onto a lightly floured surface. Form a thick disc, wrap in cling film and place into the fridge for 25 - 30 minutes before using; or up to two days. ALMOND BUTTER RED PEPPER HUMMUS Ingredients. 1 can of chickpeas, drained and rinsed well; 250g jarred roasted red peppers roughly chopped; 2 tsp lemon juice; 60g Lifeforce smooth almond butter BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. CHOCOLATE BROWNIE BAKED OATS Lightly sweet, fudgy, easy to slice and store for a few days running, these baked oats one of my favourite grab and go breakfasts or snacks. I have been known onMIXED BERRY COBBLER
A summery plant based dessert sensation. Puffed up mini scones on top of a jammy berry base. So simple, so delicious, and most definitely best served with a scoop of your favourite plant based vanilla ice cream, or coconut cream. ALMOND BUTTER CHOCOLATE HUMMUS A sweet alternative dip for spreading, dunking or centring a dessert charcuterie board around! I’m obsessed with the variety of a charcuterie board. I SPELT BANANA PANCAKES Reintroducing spelt flour has been a game changer in so many respects. It makes baking so much easier, tastier, and pancakes just taste even better. Don’t get me wrong I love the nutty altern MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES The title is quite a mouth fullbut I wanted to emphasise the new product from Nature’s Charm! A sweetened condensed oat milk, the first of it’s kind, and positively delicious! It BUCKWHEAT OAT SODA BREAD Ingredients. 140g buckwheat flour; 150g porridge oats, gluten free if necessary; 30g milled flaxseed; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp Pink Himalayan Rock SaltPEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious HONEY ROAST TOMATO RUSTIC GALETTE With the motor running, add the water 1 tbsp at a time. The pastry should start to come together. Tip out onto a lightly floured surface. Form a thick disc, wrap in cling film and place into the fridge for 25 - 30 minutes before using; or up to two days. ALMOND BUTTER RED PEPPER HUMMUS Ingredients. 1 can of chickpeas, drained and rinsed well; 250g jarred roasted red peppers roughly chopped; 2 tsp lemon juice; 60g Lifeforce smooth almond butter BIBIMBAP BOWL KIMCHI COLLAGEN DRESSING Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container. CHOCOLATE BROWNIE BAKED OATS Lightly sweet, fudgy, easy to slice and store for a few days running, these baked oats one of my favourite grab and go breakfasts or snacks. I have been known onMIXED BERRY COBBLER
A summery plant based dessert sensation. Puffed up mini scones on top of a jammy berry base. So simple, so delicious, and most definitely best served with a scoop of your favourite plant based vanilla ice cream, or coconut cream. ALMOND BUTTER CHOCOLATE HUMMUS A sweet alternative dip for spreading, dunking or centring a dessert charcuterie board around! I’m obsessed with the variety of a charcuterie board. I SPELT BANANA PANCAKES Reintroducing spelt flour has been a game changer in so many respects. It makes baking so much easier, tastier, and pancakes just taste even better. Don’t get me wrong I love the nutty altern MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES The title is quite a mouth fullbut I wanted to emphasise the new product from Nature’s Charm! A sweetened condensed oat milk, the first of it’s kind, and positively delicious! It BUCKWHEAT OAT SODA BREAD Ingredients. 140g buckwheat flour; 150g porridge oats, gluten free if necessary; 30g milled flaxseed; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp Pink Himalayan Rock Salt HONEY ROAST TOMATO RUSTIC GALETTE With the motor running, add the water 1 tbsp at a time. The pastry should start to come together. Tip out onto a lightly floured surface. Form a thick disc, wrap in cling film and place into the fridge for 25 - 30 minutes before using; or up to two days.EASY VEGAN CALAMARI
Easy baked (or air fried) vegan calamari. It could not be easier. So incredibly tasty and served with one of my favourite drizzling or dunking saucesmy take on a Romesco. I made these usingS’MORES BROWNIES
The brownies of the summer season. A buttery baked biscuit base, gooey fudgy brownies, and a marshmallow layer to finish them off. I chose to keep the marshmallow layer a little more minimal to make slicing that bit easier, but if you’re not concerned about getting a picture perfect slice, go ham with the marshmallows!!! SUPER GREEN KALE, POTATO & CHIA SOUP Chia seeds are not just for breakfast! They’re such an easy add in to sauces and soups, and also lend themselves to a little thickening. I just had to post something extra green for Patrick’s Day, and this deep bowl of kale and potato soup with milled chia just screams Irishhome comfort.
HONEY PEANUT BUTTER CARAMEL EGGS Four ingredient, honey peanut butter caramel eggs. Just a small handful of ingredients and a silicone mould the latter is key. I’ve officially three more Easter treat recipes to share this week, and I feel like this one has been burning a whole in my pocket. HONEY ROAST SWEET POTATO QUINOA AND EGG SALAD A salad loaded with a few of my current favourite things! Avocados have been truly kind to me latelyyou know those avocados that youslice in to
KEY LIME PIE
I love making plant based desserts and this is one of my fool proof go to recipes that I make on repeat. I actually made it for my friends 30th birthday brunch celebrations last year and it went down a stormwith everyone.
SPINACH HEMP HUMMUS
Hummus is one of the few foods that is just a staple for me regardless of the weather or the season. I love switching it up for a pop of different flavour and/or colour. I also love incorporating d NO BAKE EASTER EGG NEST COOKIES No bake cookies because life if busy and sometimes you just need a handy, kid friendly, chocolate loaded treat that you can whip up in a hurry. This one is great for little hands, easier than a Ric COCONUT COLLAGEN EGGS Lightly chewy coconut filling, coated in a shell of dark chocolate. Simple ingredients, with an added boost of collagen. It truly is one of the easiest food supplements to incorporate into recipes.PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious RASPBERRY & BANANA SMOOTHIE BOWL Instructions. 1. Blend together all ingredients in a high speed blender. Add a little more milk if you prefer a thinner consistency. 2. Top with granola, chocolate chips, a little raspberry jam and somefresh raspberries!
GIRL BEHIND THE CAMERA LENSE Girl Behind the Camera Lense. I used to have an “about me” page which gave the usual bog standard outline of how my blog/website and overall food obsession, albeit now a healthy one, came to fruition. What it didn’t really do was give a whole lot of insight into the real girl behind the lens. As a late comer to the Instagram world IMIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safeWORK WITH ME
Work with Me. For brands that are interested in recipe development, food photography, food styling email michelle@peachypalate.com and I can put together a custom package for you based on your needs. Prices include editing, use of my prop collection, professional photography equipment, tested and written recipes and a variety of images as per HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. BUCKWHEAT OAT SODA BREAD Preheat oven to 180C (350F). 2. Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter. 3. Mix together all ingredients in a large bowl. Set to one side for 10 minutes. 4. Place mixture into prepared tin. 5.PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious RASPBERRY & BANANA SMOOTHIE BOWL Instructions. 1. Blend together all ingredients in a high speed blender. Add a little more milk if you prefer a thinner consistency. 2. Top with granola, chocolate chips, a little raspberry jam and somefresh raspberries!
GIRL BEHIND THE CAMERA LENSE Girl Behind the Camera Lense. I used to have an “about me” page which gave the usual bog standard outline of how my blog/website and overall food obsession, albeit now a healthy one, came to fruition. What it didn’t really do was give a whole lot of insight into the real girl behind the lens. As a late comer to the Instagram world IMIXED BERRY COBBLER
Mix together flax and water and set to one side for five minutes. 5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine. 6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties. 7. Place the berry mixture into an oven safeWORK WITH ME
Work with Me. For brands that are interested in recipe development, food photography, food styling email michelle@peachypalate.com and I can put together a custom package for you based on your needs. Prices include editing, use of my prop collection, professional photography equipment, tested and written recipes and a variety of images as per HONEY ROAST TOMATO RUSTIC GALETTE Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes. 6. Preheat your oven to 180C (350F). 7. Roll your pastry out to form a 12 - 14 inch round between two piecesof parchment paper.
CHOCOLATE BROWNIE BAKED OATS Instructions. Preheat your oven to 180C (350F). Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil. Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing. Store in the fridge for up to 4 days in a sealedcontainer.
ALMOND BUTTER RED PEPPER HUMMUS Instructions. 1. Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy. 2. You can add a touch of water or olive oil if you find the consistency too thick for your liking. 3. Store in the fridge for upto
MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. BUCKWHEAT OAT SODA BREAD Preheat oven to 180C (350F). 2. Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter. 3. Mix together all ingredients in a large bowl. Set to one side for 10 minutes. 4. Place mixture into prepared tin. 5. PORTFOLIO – PEACHY PALATE Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious DESSERT – PEACHY PALATE Mango Custard Coconut Condensed Milk Tart. April 12, 2021. Breakfast /Dessert / Snacks.
GIRL BEHIND THE CAMERA LENSE Girl Behind the Camera Lense. I used to have an “about me” page which gave the usual bog standard outline of how my blog/website and overall food obsession, albeit now a healthy one, came to fruition. What it didn’t really do was give a whole lot of insight into the real girl behind the lens. As a late comer to the Instagram world I LUNCH – PEACHY PALATE Carrot and Ginger Soup with Hazelnut Flax Crunch. February 24, 2021.Dinner / Lunch.
DINNER – PEACHY PALATE Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious that other people can recreate at home.SPINACH HEMP HUMMUS
1. Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily. 2. Season to taste with salt. 3. Serve with spring veggies and oat cakes or crackers for dunking. 4. Store in HONEY ROAST TOMATO RUSTIC GALETTE With the motor running, add the water 1 tbsp at a time. The pastry should start to come together. Tip out onto a lightly floured surface. Form a thick disc, wrap in cling film and place into the fridge for 25 - 30 minutes before using; or up to two days. HONEY – PEACHY PALATE Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious MOCHA SWEETENED CONDENSED OAT MILK CARAMEL SQUARES 1. Preheat your oven to 180C (350F). 2. Line an 8 inch square tin with baking paper. Lightly grease with spray oil. 3. Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. SUPER GREEN KALE, POTATO & CHIA SOUP Chia seeds are not just for breakfast! They’re such an easy add in to sauces and soups, and also lend themselves to a little thickening. I just had to post something extra green for Patrick’s Day, and this deep bowl of kale and potato soup with milled chia just screams Irishhome comfort.
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PEACHY PALATE
Food and food photography have become my passion. It fills me with joy, enthusiasm and zest for live. Nothing gives me more pleasure than creating something delicious that other people can recreate at home.SUBSCRIBE & FOLLOW
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