No-Knead Bread


Recipe followed almost exactly from this blog
-I used the minimum times for each step, and added some cornmeal to the bottom of the loaf before starting to bake. I also added about a 1 teaspoon of brown sugar to the flower in step 1, to help the yeast work in the reduced time. This bread was delicious this morning with home made pesto and scrambled eggs on top!
  • 3 cups all-purpose flour
  • 1½ cups luke-warm water
  • 1-2 teaspoon sea salt
  • 1 teaspoon yeast


  1. In a large bowl, stir together the flour, salt and yeast. Add the water and using a wooden spoon stir together until the mixture resembles a shaggy dough.
  2. Cover dough with a plastic wrap and let sit in room temperature for 8-18 hours. Dough will bubble up and rise.
  3. After dough is ready, preheat oven to 450 F.
  4. Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover with the plastic wrap and let the dough rest.
  5. While dough is resting, put your dutch oven into the preheated oven for 30 minutes.
  6. After the 30 minutes are up carefully remove the dutch oven and with floured hands place the bread dough into it. (You can put a piece of parchment under it if your dutch oven doesn’t have an enamel coating.)
  7. Replace the cover and bake for 30 minutes covered. Then remove the cover and bake for an additional 15 minutes uncovered. Bread will be golden, crusty and delicious!

Single Serving of Pancakes


Recipe adapted from here:

Prep time: 2 mins
Cook time: 5 mins
  • ¼ cup plain flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 1 tbsp flavorless oil (I used vegetable oil)
  • ¼ cup milk (I used almond milk)
  • 1 egg
  • Pinch of salt
  1. Sift dry ingredients into a bowl and mix.
  2. In a separate bowl, whisk together the egg, milk and oil until combined.
  3. Add the wet ingredients into the dry and stir until well combined. If using additional flavourings, such as berries or coconut, add now and stir gently to combine.
  4. Lightly grease a non-stick fry pan and heat to a medium temperature.
  5. Make 5 pancakes about 10cm in diameter. Or make more tiny pancakes. Or make one monster pancake.
  6. Cook until bubbles form on surface, flip and cook the other side until lightly browned.

Update: with blueberries!



Fruit Tarts

Made with (lactose-free) yogurt and a graham cracker shell! Recipe adapted from Food Network

For the crust:
-12 whole graham crackers
-3/4 stick (6 tablespoons) butter
-3 tablespoons dark brown sugar

For the tart:
-Plain yogurt, honey, fruit
Preheat the oven to 350 degrees F.

For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or multiple smaller pie molds to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.

Add yogurt, then honey, then fruit. Enjoy!




avocado/ rosemary egg toast

egg toast

  1. Heat a bit of oil or butter in a pan set on low heat. Crack egg onto oil/butter, and scramble quickly using a rubber spatula.
  2. Put one piece of bread into toaster.
  3. Finely chop some fresh rosemary, and sprinkle onto cooking egg. Add salt and freshly cracked pepper to taste.
  4. Flip egg. Add a bit more rosemary, pepper, and salt on top.
  5. Remove toast from toaster, and smash avocado on top.
  6. Place cooked egg on top of avocado toast and enjoy.

breakfast smoothie


Make whatever you like! I think this one was:

1 fresh banana, 1 cup frozen mango, 1 cup fresh strawberries, 1 peeled orange. (I also love peaches, blackberries, raspberries, blueberries, etc etc)

Directions: Place combination of fresh and frozen fruit into blender. Add enough milk (I use almond milk or cashew milk usually) or juice to loosen the fruit enough to let everything blend.  Blend for about 45 seconds.

Note: Using frozen fruit eliminates the need for ice, which waters down smoothies. However, if you use all frozen fruit you’ll need a lot more liquid to make everything blend. You’ll end up making a massive quantity of smoothie this way! I like to use a combination of fresh and frozen fruit.

cinnamon streusel orange muffins


followed this recipe pretty much exactly! except used freshly squeezed oranges. yum!

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons softened butter
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2. In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
3. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
4. Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.



chia seed pudding




adapted from here

1 cup non-dairy milk, any kind you like (I like plain, unsweetened almond milk)

4 tablespoons chia seeds

1teaspoon honey or maple syrup

1/4 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1 small pinch sea salt

Add all ingredients to a jar and shake vigorously until combined/ honey is dissolved. Chill in fridge for at least 2 hours or overnight.