EASY PEASY GRANOLA + SINGLE SERVE COFFEE CHIA PUDDING

When I'm travelling, food priorities go something like this:

1. Protein
2. French pastries
3. Nourishing fats
4. Wholegrains

SEEDY GLUTEN FREE SODA BREAD

If you're following me on Instagram, you'll be familiar with my recent quest to perfect gluten free soda bread. This is by no means a straightforward feat. Part of the reason wheat flour is so nice to bake with is, ugh, the gluten. The protein/carb ratio of wheat is pretty dreamy for creating lift and lightness, even in the denser medium of soda bread. So creating a gluten free version involves many (pleasurable) attempts to get the balance of texture and flavour right. I have fond memories of this recipe from 101 cookbooks, from yonder days when I was still eating gluten, and used it as my base.

So dear ones, this is my offering. Millet meal and chickpea flours are my secret weapons here. Millet meal gives a certain toothsome-ness to the bread, which I really crave (gluten free bread often feels like you're eating powdery sawdust). Chickpea flour, sometimes called besan or gram flour, brings a necessary heft of protein and also binding power to the dough. Seeds add crunch and flavour (fennel seeds in bread is one of my favourite things, but if you're not into them, totally fine to leave them out).

But let's be real here about expectations: gluten free bread does not taste like wheat bread. I think the gluten free community, bakeries and consumers often fall into the trap of trying to replicate the texture and flavour of wheat a little too much. So this bread doesn't taste like wheat, because it's not made of wheat. The exciting thing for me about working with gluten free flours IS their complex flavour profiles. They tend to have more distinct tastes and textures, and working to find a balance is a challenge I relish. Anyone who has ever used too much quinoa flour will definitely be able to relate to this. Big time. So this bread doesn't taste like wheat, but is does taste like seedy, nutty, wholegrain-y awesomeness.

Slather it with honey, jam, PB, butter, coconut manna, avo. I have tried nearly all of these (oh, and HUMMUS!) and they are all superb. Toasted, it's basically heaven.

SEEDY GLUTEN FREE SODA BREAD

makes 1 decent loaf

1 c/165 g brown rice flour
1 c/140 g buckwheat flour
1/2 c/100 g millet meal (not millet flour, meal has the texture of polenta)
1/2 c/65 g chickpea flour (also called besan or gram flour)
3/4 c/95 g quinoa flour
2 tsp baking soda
1 tsp baking powder
1 and 1/4 tsp fine grain sea salt
1 tsp fennel seeds
2 heaped tbsp each of: sunflower, sesame, flax, poppy + pumpkin seeds
1 and 3/4 c almond mylk + 1 tbsp apple cider vinegar

Preheat oven to 200C, and line a baking tray with baking paper.

Combine all the seeds together in a small bowl and set aside. Combine mylk and apple cider vinegar; set aside to curdle.

Sift together all flours, millet meal, baking soda, powder and salt in a large bowl. Reserve 2 tbsp of the seed mix, adding the rest to the dry ingredients, stirring to combine. Create a well in the centre of the dry mixture and add the curdled almond mylk, leaving about 1-2 tbsp to coat the loaf.

Using a wooden spoon, mix the dough until it comes together, then use your hands to give it a quick knead. Moving quickly, turn out the dough onto your baking tray, and shape into an oval about 30 cm long. Using a small sharp knife, score the loaf (making the incisions about half as deep as the loaf). Use a pastry brush to brush over the remains almond mylk, then sprinkle left over seeds on top. Bake for 50-55 minutes. When it's done, the loaf should sound mostly hollow when tapped on the bottom.

Remove from the oven and cool on a wire rack for at least 30 minutes before attempting to slice. The more the loaf cools, the easier it will be to slice, so don't freak out if it's really crumbly when you first hack into it. Bread will keep in a container at room temperature for 1-2 days (SO much easier to slice the next day), or in the fridge for 3-4. Bread kept in the freezer or fridge is best toasted. (Really, any bread older than 1 day is best toasted). Enjoy!

GINGERBREAD BUCKWHEAT BISCOTTI

It's funny how we minimise the stress and stuff that goes on in our lives. The night before last I slept for 10 hours (!), woke up at 9am and shot out of bed because, you know, a friend was coming over for breakfast right at that moment. Fast-forward 15 minutes and I'm standing in the kitchen, barely wearing any pants, coffee in hand, whipping up breakfast. My friend arrived, and we made our way through breakfast, and still sipping coffee afterwards, I was sort of revelling over the sleep I'd had and remarking that it's been ages since I'd been that tired. My friend looked at me, obviously shocked, and then kindly listed everything that I've done and achieved and that's just, you know, happened in the past two weeks. No wonder I was tired.

So I looked at what I'd done, of course, of course I was tired. I'd had a big two weeks. Stressful, busy, productive, successful, worthwhile two weeks. And I was shocked, legitimately, that I wasn't even tuned into that. Suddenly I could understand the mild out-of-sorts-ness that I'd been struggling with the past few days. Because folks, there is nothing like stress to make me irritable. And grumpy, and craving all sorts of junky stuff.

Given all of this, I can feel some slower moments coming on. More tea. More reflection. More reading and rest. More honesty about what's going on and how I'm feeling and what I need. Phew.

On to the biscotti. I know what you're thinking: another baked good made with buckwheat? Madness. I will totally admit to being 100% utterly addicted to this sweet-ass pseudo grain. I actually can't remember a day in the past week when I haven't eaten it in some form. It's versatile, and I love the nutty, winey flavours it brings. Biscotti are the perfect cookie for afternoon teas, dipped into coffee, chai, or tea.

P.S. See that new button in the sidebar? I'm holding a retreat with Meg from Adventuring Home. Check out all the details here.

P.P.S. Feeling like stretching out that achey back? I'm running a mini-workshop on restorative yoga for backs on Saturday 9 May to help celebrate Stretch Yoga's first birthday!

GINGERBREAD BUCKWHEAT BISCOTTI

makes 20-24 biscuits

If you're not keen on grinding your own flour, no sweat! Just use the same weights of pre-ground flours. These are a pretty basic recipe, so feel free to add in 1/2 cup of add ins (hazelnuts, almonds, dried figs, cashews, anything!).

190 g buckwheat
40 g brown rice
2 tbsp chia seeds + 1/2 c boiling water
2/3 c or 110 g panela sugar
1 tsp baking powder
2 tsp ground ginger
pinch of ground clove
1/3 c rice bran oil

Preheat oven to 180C. Line two baking trays with baking paper and set aside.

Using a coffee or spice grinder, grind buckwheat and brown rice in batches until a fine-ish flour appears. It isn't going to be as fine store-bought flours, but you're just aiming for a flour that isn't completely grainy.

Combine water + chia, give a quick stir and set aside.

In a large bowl, combine flours with sugar, baking powder, and spices. Whisk to combine. Add chia gel + oil to dry ingredients and use a wooden spoon to combine thoroughly. Separate dough into two balls and form into two logs that are about 1.5 cm thick and 20 cm long. It doesn't have to be perfect, these are definitely rustic biscotti. It's definitely easier to form the logs on the baking tray you're going to use.

Place logs in the oven and bake for 20 minutes. Reduce oven to 160C. Remove biscotti from oven and allow to cool for 5 minutes, then using a sharp knife, slice diagonally into 1.5 cm slices. Lay the slices in one layer on the second baking tray and place in the oven for 20-25 minutes, until the edges are crispy and golden. Allow to cool completely.

Biscotti is best served the same day. The next day they'll be a little chewier, but you can crisp them up again in the oven for 10-15 minutes.

MANGO SWIRL CASHEW ICE CREAM

Around the corner from my new house is a roadside stall that for the next few weeks will be selling the last of this summer's mangoes. Grown only a few kilometres away, gas free, and only $15 for a whole heap. Needless to say, I have been eating a lot of them. A few weeks ago I finally remembered to share a photo of a mango-macadamia mousse I made for a dinner party with my best ladies ages ago, and decided to recreate it as an ice cream. This is oh so good, and a good base method for lots of different fruits (ahem, blackberry). The creaminess of the cashews, significant flecks of vanilla, and mango's undeniable awesomeness, work together like a song. This is a recipe that requires little consideration beyond whether or not you have enough cashews in the cupboard (I question to be faced daily in my house).

While I've got you here, there are about a bazillion very exciting things to tell you about:

• I'm running a Valentine's Day Partner Yoga workshop for the very wonderful Stretch Yoga. Partner yoga is both hilarious, fun, and like getting a 90 minute massage.
• Every Tuesday from 6 am I'll be running a 1 hour yoga session at the very lovely and high-vibe Sol Natural Foods. $15 snags you yoga + a coconut water OR $20 gets you yoga + a seriously relish and healthy breakfast.
• Cherish Women's Cancer Foundation is running their annual Battle Against Ovarian Cancer, which is a massive volleyball battle, and I'm so stoked to be donating some private yoga sessions to their prizes.
• Coming up in March and June, I'll be holding some workshops to help you transition through the seasons. An Autumn Equinox session on Friday March 20, and a Winter Solstice session on Sunday June 21. Tickets are super affordable -- check out Stretch Yoga for more details and to book your spot.

All of these events are up on my events page, which I keep updated with my latest timetable of classes as well.

Phew. Enough of the self-promotion: go forth and make delicious ice cream! xx

MANGO SWIRL CASHEW ICE CREAM

makes about 3 cups

flesh from 2-3 mangoes (about 300 g)
2 cups cashews, soaked overnight
1 tsp ground vanilla pods or seeds from 1 vanilla bean
pinch of sea salt
2/3 cup cashew/coconut/almond mylk
1/3 cup maple syrup
extra chopped cashews, to serve

In a blender, puree mango flesh until smooth. Reserve just under 1 cup for swirling, keeping the remaining puree in the blender. Add the cashews, vanilla, salt, mylk, and maple syrup to the blender. Blend on high for a few minutes, scraping down the sides at intervals. Resist the urge to add more liquid -- you want the cream to be really thick (otherwise it will be very icy when it freezes). Pour the cashew ice cream mixture into a rectangular container (I use this amazing silicone one). Spoon the mango puree over the cashew ice cream in two rows. Using a toothpick or cake skewer, trace across the surface, dragging the puree through the cream and vice versa. Seal the container and freeze for 2-3 hours -- at the point the ice cream should be at perfect scooping consistency. If you freeze any longer, make sure to thaw at room temperature for 20-30 minutes before serving, as it will be less scoopable than commercial versions. Top with more chopped cashews and enjoy!

PUMPKIN SCONES + BERRY CHIA JAM

In a week, we will have moved house for the second time this month (!). We're going through all the motions: living around boxes, planning meals to maximise fridge clean out and minimise saucepan usage, thinking about the purpose, utility and value of the objects we have in our lives. The last few months have seen a serious clearing out of the things in our lives: furniture, books, kitchen stuff. For two people who felt like we didn't have a lot of "stuff," like holy shit we had a lot of stuff. It's a positive experience for me, being liberated of all of these objects, things -- stuff I hadn't used, which created anxiety just by sitting there.

It's made me think a heap about the things I want to bring into my life moving forward. Mostly, I've just sent the intention to actually think more about the things I bring into my house and into my life. Doing my research, making informed choices about what I want and how I want to use it. Adam hit the nail on the head the other day when he said that our mantra at the moment seems to be "Live Simple" and it's the truth. In the past few months we've unloaded computers, iPads, camera gear, clothes, beautiful things and not so beautiful things. At some point, all of that must have seemed like an addition to our lives. From where I'm standing now, I feel this immense gratitude and appreciation for the addition of space that shedding these items has brought instead.

My (sometimes extreme) desire for cleansing and renewal has definitely been satisfied lately. Simple living has also lead to simple eating: there's been lots of chopped raw salads, quick sautés of greens, fruit salads. And it's paid off. Making these scones today felt special, like a magical ritual. A few months ago making something like these scones would have been a regular activity, punctuated by a busy hurriedness to make them as tricked-out and jazzy as possible. Let me be clear: these scones are decidedly understated and not fancy. That being said, they are oh-so good. The secret lies, I think, in the roasted pumpkin puree -- it's intensely flavoured and sweet. Once you've got the puree, these scones come together in no time. While they're baking, you have time to make the berry chia jam. Suddenly you've got afternoon. Preferably to be enjoyed on a rainy day, with tea and good company.

How do you live simple? I'm a lady that loves a good tip!

Enjoy, friends. Sending minimalistic-zen-cleansing vibes to you all. X

p.s. I'm going to be doing a very non-spammy newsletter from February. Sign up on the contact page. Little tidbits of recipe, info on yoga workshops, maybe even a few sneaky discounts.

PUMPKIN SCONES

makes 8

1 cup roasted pumpking puree*
2 cups gluten free flour (plus more for dusting)
1 tsp baking powder
pinch of sea salt
1 tbsp sunflower oil
1/4 cup maple syrup

Preheat oven to 175 c/375 F, line a baking tray with baking paper. In a large bowl, combine the flour, baking powder and salt. Add the puree, oil and maple syrup. Mix with a wooden spoon for 30-60 seconds, until a workable dough is formed. Sprinkle a large clean surface with gluten free flour, turn out the dough, and use your hands to shape into a rough rectangle, about 2.5-3cm thick. Using a 5-6 cm cookie cutter, cut out the scones and place on the baking tray. Reshape the dough to make 8 scones. Bake for 15 minutes, until lightly golden. Scones are best eaten the same day as baking, but will keep overnight at room temperature. Best served warm.

*To make roast pumpking puree, cut a butternut pumpkin in half and place cut-side down on a lined baking tray. Bake at 175 C/375 F for approximately 1 hour, until the flesh is soft (a cake skewer is a good way to test). You now have a large amount of roast pumpkin. Puree as much as required for your recipe (leave the skin on if you like!). Store cooked pumpkin in an airtight container in the fridge for 3-4 days.

BERRY CHIA JAM
makes about 1 cup

1 cup berries (a mix of blueberries + blackberries is my current fave)
1/4 cup chia seeds
dash/1 tbsp of maple syrup
pinch of ground vanilla

Place the berries in a bowl, use a masher to mash them up nicely (I prefer a few chunky berries pieces left in the jam, if you want a smooth feel, you can puree the berries in a blender). Add the chia seeds, vanilla, and maple, stirring well. Leave to soak for 30 minutes. Store in a airtight container in the fridge for 1 week.

HERBY CHICKPEA DIP + PEPPERY-TURMERIC DUKKAH

Since Monday I’ve been on a dietitian-ordered ‘clean up.’ This is generally something I crave (I have a serious love of cartharsis). We agreed a clean up was in order largely because on top of being a celiac, lactose intolerant, and insulin resistant, I have a nasty intolerance to vaso-active amines. These are a type of naturally-occurring chemical in lots of foods, that taste really REALLY delicious. Anything super rich and flavourful (hello: tomato paste, mushrooms, fermented foods). Unfortunately for me they cause a bunch of side-effects: inflammation, water retention, headaches, extreme fatigue. I’ll be the first to admit that I’m not the greatest at cutting them all out (because CHOCOLATE, folks) but generally I’m pretty good at avoiding the ones that I know have the biggest effect on me (bananas!).

Over the holidays, well, let’s just say my tastebuds got the better of my practicality. So, clean up! Two weeks of amine-free eating, with lots of fruit, raw salads, gentle methods of cooking (like steaming), healthy grains and protein. Sounds pretty good, right? Just so we’re clear guys, my dietitian gets it. He also recommended I drink almost as much green tea as possible, because of its anti-inflammatory properties, and understands my body chemistry enough to tell me that I don’t need to stress too bad about eating a ton of protein. (I put on muscle like a mofo. Combine my level of activity with too much protein and I would soon look far more bulky that I want to be.)

Anyway, part of the biggest challenges about eating amine-free for me has always been flavour. Because, amines = flavour. Especially all my fall-back seasoning/condiment-y type things: citrus, garlic, olive oil, vinegars, all nuts and seeds (except cashews). This tends to totally change my approach to thinking about the flavours of foods and how they go together. My dietitian (who is a demi-god, ok?) had the genius idea of using allowed fruits to add acidity and freshness to dressings, so there’s been lychees and mangoes in dressings for big Asian-style salads, and peaches added to creamy cashew sauces. Thankfully, fresh herbs and spices are still on the table and that has lead to many amine-free problems becoming delicious creative solutions.

This combo of a herby-chickpea dip with peppery-turmeric dukkah is hitting all the marks for me at the moment: a good balance of vege/carbs/protein/fats, no amines, and flavour. Thank goodness for cashews: they toast up so well, adding much needed creamy/nutty notes to the dip. The basil/parsley combo for the dip is a mainstay for me, but also what I had on hand. Any herbs will do though: coriander+mint, parsley+oregano, chives. It’s also a fact of the universe that things become infinitely more awesome when they have toppings, right? This dukkah is crunchy, peppery, versatile and easy to make. This is a tried and tested combo of spices for me, but I also know that fennel seeds, fenugreek and caraway are good additions. It can also go on top of many dishes: salads, soups, stews, etc. If you’re not sensitive to amines (hooray!) of course feel free to add all the usual suspects to the dip: lemon, garlic, olive oil. Any nut will do!

Large salads have also become a staple, so I’m planning to share one with you next week. Until then, wishing you all days of self-love, intentional eating and happy vibes. X

HERBY CHICKPEA DIP
makes ~1.5 cups

1.5 cups cooked chickpeas
1/3 cup cashews, lightly toasted
handful fresh basil, stems removed
handful fresh parsley, stems removed
1/3 cup sunflower oil
1 scallion (spring onion), sliced
sea salt
freshly cracked black pepper

Place all ingredients in a food processor or blender, whizz to combine. Add 1-4 tbsp of water to achieve desired consistency. Season to taste. Serve topped with dukkah (below) and a selection of sliced veggies, crackers, or corn chips. Store in an airtight container in the fridge for 3-4 days.

PEPPERY-TURMERIC DUKKAH
makes 1 cup

1 cup cashews
1 tsp black peppercorns
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp flaky sea salt

Toast the cashews in a pan over medium heat until toasty smelling, but be careful not to burn. Allow to cool slightly, before combining the cashews with the spices in a food processor. Process for 10 seconds (you want the nuts to be chopped, and the seeds to be slightly crushed, but not totally ground to a meal). Store in a glass jar in a cool dark place, best consumed within one month.

BREAKFAST BASICS: CASHEW CREAM + MYLK + BASIC CHIA PUDDING

Breakfast is easily the most important meal of the day for me. It sets the whole tone for what is to follow, allowing a moment to create the space I want to go into the day. It sounds a bit hippy-dip, but honestly, breakfast rituals are SO sacred in our house. Always a big glass of water on waking, followed by tea (green at the moment, often peppermint too), then breakfast. Adam hasn't wavered from his bowl of yoghurt and blueberries, followed by a cup of freshly-made coffee, for years. It's something I treasure, these little micro-movements of the morning, knowing they'll be there for me when I wake up, marking the start of another (often) glorious (sometimes not) day.

But, as someone who regularly gets up (very) early to help people ring in the day with their yoga practice, prep-ahead breakfasts are definitely my vibe. Chia pudding is one of my most regular (and favourite) breakfasts - it has so many applications. Mix it up the night before (sometimes even topping with the berries then too) makes an irresistible grab-and-go breakfast that does not compromise on convenience, taste, or good health. I'll often make up 2-3 breakfasts at once, if I know I've got a particularly busy week ahead. (They also make excellent snacks.) I love the recipe as given here, simply topped with some fresh fruit and nuts. Alternatively, if I want a more fancy breakfast parfait, I’ll halve the recipe to make room in my jar for other layers. The flavoured variations are almost endless, but I’ve given some of my favourites below.

I've also included a recipe for vanilla cashew cream and mylk, which thought not mind-blowingly original, is the recipe I now know by heart. It is so versatile and simple. I have the lovely Hannah to thank for the idea of blending some of the cashew cream with extra water to make cashew mylk — not only do you get two delicious products, but your blender is easier to clean — genius!


CASHEW CREAM + MYLK
makes about 1 cup of cashew cream + 1 litre of cashew mylk

1 cup/115 g raw cashews
pinch of ground vanilla or 1 tsp vanilla extract

Cover the cashews with water and soak for at least 4 hours or overnight. Strain and rinse thoroughly.

Scoop the cashews into the blender and add the vanilla. Add a dash of water. Blend slowly, then stop and scrape down the sides, blend again on a higher speed.

Add more water 1 tbsp at a time, until cashew cream has reached the desired consistency. Continue blending until the cashew cream is silky and smooth. This should take 2-4 minutes, depending on the speed of your blender.

Pour cashew cream into a clean glass jar, but don’t scrape out the blender. Add 800 ml fresh water to the blender, and blend with the remaining cashew cream to make cashew mylk. Pour mylk into a glass bottle. Refrigerate both the cream and mylk. Keeps for up to 1 week.

Variation: For cacao cashew cream, take ¼ cup of your cashew cream and mix in 1 tbsp raw cacao powder. This can also be done with mesquite and maca powders for even more options.

BASIC CHIA PUDDING
serves 1 as a meal or 2 as a snack

4 tbsp/40 g chia seeds
1 cup/250 ml mylk of choise (cashew, almond, coconut, etc)
to serve: cashew cream, fresh berries, coconut chips, bee pollen

The night before, mix chia seeds and mylk together, giving them a few good stirs before storing in the fridge overnight. A 400-500 ml (about 2 cups or 16 oz) glass jar is ideal (especially if you need to grab and go). In the morning, serve with your favourite toppings.

Variation: add 1 tsp vanilla extract and 1 tsp maple syrup to the soaking liquid, serve with chopped banana, strawberries and a sprinkle of pepitas.

Variation: add 1 tbsp raw cacao powder and 2 tsp maple syrup to the soaking liquid for a luscious chocolate pudding.

Variation: reduce amount of mylk to ⅔ cup/165 ml and blend ⅓ cup berries of choice (frozen is fine) into the mylk for a berry flavour.

Variation: gently warm the soaking liquid and infuse with your favourite blend of tea for 10 minutes. Allow to cool completely before adding chia seeds.

BLUEBERRY CHIA BOWL

Breakfast is probably my favourite meal of the day. The day is fresh and young, full of possibilities and potential. I can think of nothing better for setting the tone for my day than by enjoying a breakfast that is delicious, fun, and nourishing.

I'm also a big fan of raw and fruit-based breakfast, as first thing in the morning, hydration is my number one priority. So besides drinking nearly a litre of water within ten minutes of waking up, loading up my breakfast with hydrating foods is crucial. Chia seeds are a brilliant way to do this -- their ability to absorb so much liquid is incredible, and so good for your body (also all of their fibre, good fats, protein!). So these superpowered little seeds make an almost daily appearance in my diet, whether that is thrown into a smoothie, soaked for a chia pudding, or blended into a breakfast bowl like this recipe.

This bowl is refreshing and super satisfying -- and in the morning, comes together within 5 minutes. I've given some ideas below the recipe for variations you can try, but the general theme here is simplicity and ease. It's not anything revolutionary or radical, rather a ritual I thoroughly enjoy.

BLUEBERRY CHIA BOWL
serves 1 as a meal, 2 as a snack

1/4 cup/40 g chia seeds
1 cup/250 ml water or coconut water
1 cup/115 g frozen blueberries
1/4 cup/60 ml mylk of choice
pinch of ground vanilla
squeeze of lemon juice
1 tbsp maple syrup or honey (optional)
fresh blueberries, sliced peaches, coconut chips, to serve

In a bowl, stir together the chia seeds and water. Store in a glass jar in the fridge overnight, stirring twice before you go to bed. In the morning, combine the soaked chia with the blueberries, mylk, vanilla, lemon and maple (if using) in a blender. Blend on high for a couple of minutes, until smooth and silky.

Pour into a bowl, top with fresh blueberries, sliced peaches and coconut chips.

More topping ideas: activated buckwheat, dried figs, almond butter, goji berries, seasonal fruit, cacao nibs.

More flavour ideas: use nearly any berry or non-acid fruit in place of the blueberries (blackberries, mango, raspberries, peach, pear, banana).

ZUCCHINI-BASIL SAVOURY MUFFINS W SAFFRON CASHEW CREAM

I will definitely be the first to admit that I'm inherently skeptical of savoury muffins, and I have no idea why. Maybe it's because I don't like muffins? (I'm more of a biscuit and yeasted pastry lass.) But when my stellar lady friend Ashleigh requested a gluten-free, vegan recipe for a zucchini and basil version, I couldn't say no. I'm really, really glad I didn't. These are pretty damn fine. They're soft without falling apart, and have a crumb that's pretty impressive for not a stitch of gluten. And there are so many variations you could enjoy. What about stirring through a handful of chopped sundried tomatoes? or olives? or caramelised onion? or roasted pumpkin? GO CRAZY.

Saffron cashew cream is also a life choice I probably should have made AGES ago. The 'holy-crap-what-is-that-flavour-I'm-not-sure-of' factor of saffron never wears off for me. It's a luscious, fragrant topping to these muffins. Or, ahem, used instead of tomato on a pizza. Or almost assuredly tossed through some pasta with roasted pumpkin. Or gnocchi. I imagine that if you added a little neutral coconut oil, and set it in the fridge, you could possibly make the best raw vegan butter. Possibly ever.

But now I'm talking crazy.


ZUCCHINI-BASIL SAVOURY MUFFINS W SAFFRON CASHEW CREAM
makes 12 muffins + 1 cup cashew cream

1 cup/160 g finely grated zucchini
0.5 cup/80 g buckwheat flour
0.5 cup/65 g sweet sorghum flour
0.75 cup/100 g brown rice flour
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
0.5 tsp xanthan gum
1-1.25 cups/250-312 ml mylk of choice or water
1 tbsp apple cider vinegar
2 tbsp flax or chia meal
2 tbsp olive oil
2 tbsp nutritional yeast
2 garlic cloves, crushed
small handful of basil, shredded

for the saffron cashew cream:
1 cup/120 g raw cashews, soaked overnight in water
1 pinch saffron threads
a big pinch of salt

Preheat oven to 175C/300F. Oil a 12-hole muffin tray with extra olive oil and set aside.
In a large bowl, combine flours, baking soda, baking powder, salt, xanthan gum, flax meal, and nutritional yeast, mixing to thoroughly combine. In a separate bowl, stir together the zucchini, mylk or water, vinegar, oil and garlic. Create a well in the centre of the dry mixture and add the wet. Mix thoroughly with a wooden spoon. Fill the muffin holes with batter, and bake for 35 minutes, or until a skewer comes out cleanly.

While the muffins are baking, make the cashew cream by soaking the saffron in 60 ml (1/4 cup) water for 10 minutes, before draining the cashews and combining with the saffron, its soaking water and a generous pinch of salt in a blender. Blend on high for a few minutes, scraping down the sides occasionally, until a silky cream has formed. Scrape into a container and store in the refrigerator.

Remove muffins from the oven and allow to cool for 10 minutes, before you run a knife around the edges to remove the muffins. Eat immediately smothered in saffron cashew cream (or a really good tomato relish). Or store muffins in the fridge for a few days, heating up (or even toasting them under the grill) before enjoying.