Calling everyone with a nut allergy – nut-free macarons are not just a possibility, they’re also totally delicious! Traditionally made with almond meal, ground pumpkin seeds can be used as a simple replacement, and the outcome is completely delicious.
I have to admit that for me, Valentine’s Day is not a big deal. Neither me or the boyf are particularly fussed about it, and with his birthday a few days before I’m always out of present ideas. Although we don’t celebrate the day itself, baking is the way I show love to him all throughout the year (even if that love is sometimes just a big heap of leftover scraps, or a photo!). I though it would be great to share a recipe you can make for everyone you love, romantically or otherwise.
Chritsmas traditions can make all the difference when it comes to feeling festive. As I already mentioned in my Pepparkakor post, eating the right food at Christmas is really important to my family, as I’m sure it is to yours. The turkey is less important than the roast parsnips (particularly now I’m vegetarian!) and it’s important to have a Pringles sandwich on cheap white bread on Boxing Day.
In my mind, summer is the best time of year hands down. Swims in sun-dappled lidos, lazy walks in the park, idyllic picnics in leafy parks and drinking outside late into the night. Sometimes the reality lives up to the dream. But of course, the inevitable British weather puts a bit of a dampener on things, no pun intended.
One of the most frustrating things about having a nut allergy is severe fear of missing out (FOMO).
There are so many foods that look bloody delicious but I’ll never be able to try. I just know if I could eat them I’d be such a nut enthusiast! So I fantasize about macarons, frangipane tarts, nut butters and other delicious (I’m assuming!) nutty goodies and then plot to create my own nut-free versions.