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Dressing to try: 2 shot glasses olive oil, shot glass balsamic vinegar, tsp mustard, juice of lemon, salt

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Chocolate Olive Oil Cake

Although I first came up with this recipe because I had someone coming for supper who - genuinely - couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups…

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Breakfast Muffins: 8 eggs 5 slices of lean ham. bacon or chicken 1/2 a cup chopped spring onion 1 cup chopped mushrooms 1 cup chopped cherry tomatoes Olive oil Mixed herbs, salt & pepper In a frying pan toss all the meat and veggies into a tablespoon of olive oil to cook along with herbs. salt and pepper. Beat your eggs together in a bowl Add the cooked ingredients and pour it into a muffin tray. Bake in a preheated oven at 200C for 15 - 20 minutes You can eat them hot or cold

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BUCKWHEAT BREAD 3 cups buckwheat flour 3 x Organic Free Range Eggs 1 tsp Himalayan pink salt 2 Tbsp Olive Oil 1.5 cups water 1 Tbs...

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Buckwheat Beetroot Wraps

MAKES 12 CRÊPE-LIKE WRAPS240ml (81⁄4fl oz/generous 1 cup) beetroot (beet) juice2 eggs
175g (6oz/11⁄3 cups) buckwheat flour 1 teaspoon ground cumin
1⁄2 teaspoon salt
2 tablespoons olive oil
90ml (3fl oz/1⁄3 cup) water, to thin

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Spicy Kale and Chipotle Chickpea and Roasted Butternut Squash Salad

These simple, hearty nourish bowls include roasted sweet potatoes and Brussels sprouts, crispy chickpeas and a creamy dressing to tie it all together.

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Lemon Polenta Cake

Lemon Polenta Cake 200g burro morbido più extra per stampo-200g zucchero-200g farina di mandorle-100g polenta 1½ cucchiaino lievito in polvere-3 uova-Zest di 2 limoni per lo sciroppo:-succo di 2 limoni-125g zucchero a velo panna montata o yogurt naturale,per servire (optional)

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Lavash Bread - Simplest Bread! 1 1/2 Cups Flour (I use Gluten-Free) 1 1/2 tsp Salt 2 TBSP Olive Oil 3/4 Cup Warm Water

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