Gone are the days where preserves and peanut butter are the only things one would spread on toast. The market for nut butters has been experiencing a huge surge in the last decade or so. They’re delicious and versatile sources of fat and protein for vegetarians and vegans. What’s not to like?
Continue reading “The universal nut butter recipe”
As the spring equinox nears, the promise of warmer days (even in the UK) proves exciting. Recently, my bowl of oats have been failing to fully satisfy me in the mornings. Thus, trial-and-error lead me to the conclusion that raw breakfasts may be my new heroes for Spring days ahead. This fruit and nut (oil and refined sugar-free) rawnola have been one of those.
Continue reading “Fruit & nut rawnola recipe”