If flapjacks sound too boring for you, try these mocca ones – they are so not your ordinary flapjacks! They are yummy and a little chewy, and you’re bound to reach for a second helping (and a third, and a fourth…)
I’ve been following with great interest the blog tour about the writing process. I was delighted to be nominated by Jill McDonald Constable to answer four questions. If you’d like to read Jill’s own answers, you can find them on http://womanwholeads.webs.com/aboutmeandamos.htm
Here are my answers:
What am I working on?
I often have several projects on the go at the same time. At the moment I’m finishing off a 5:2 recipe book in Finnish as well as writing the next No Naughties® book. I’m also toying with some ideas for mini books: Chocolate treats? Ice cream? Pumpkin recipes? Cookies? If you’d like to suggest a theme, do get in touch!
How does my work differ from others in the genre?
I write recipes for people who have multiple dietary restrictions. All No Naughties® recipes are free from wheat, gluten, sugar, soya, peanuts and yeast. I also write recipes that are dairy-free, egg-free, corn-free and nut-free.
I had to cut out gluten, sugar and yeast from my already low-lactose diet in 2002. At the time I thought I would be forced to forgo sweets and desserts for the rest of my life.
As a consequence, I decided to start experimenting how to make sweet treats without the ‘naughty’ ingredients. And I discovered you don’t have to be naughty and eat things that don’t agree with your body – it’s perfectly possible to avoid sugar, wheat, gluten, yeast and other allergens, and still enjoy indulging your taste buds!
I start by jotting down ideas for sweet treats and then start the testing process. Sometimes it takes several attempts to get a cake right; other times the baking works the first time round. You never know how it’s going to be. I always ask Hubby and/or any guests to taste the treats and modify the recipe based on their feedback.
When I’m happy with a recipe, I take photos, write it down on my computer and add it into my ‘Recipe Pool’. Some recipes end up on the No Naughties® websites, others stay in the ‘Recipe Pool’ until I have enough recipes to compile a new book.
So that’s my writing process. I’m handing the baton on to a wonderful vegan food writer Clémence Moulaert aka The Vegan Cookie Fairy. Her recipes are truly wonderful and her food photography is sublimely beautiful! You can find her answers on Monday 10 March on www.thevegancookiefairy.com.
The cake is perfect for an indulgent afternoon tea and if there’s any left over, you can pop the pieces in the freezer.
This is a luscious dessert that’s easy to make. The sweet sauce layered between the slightly tangy quark has cherries with different textures: some are cooked, others not. This makes the sauce more interesting – and the whole dessert utterly irresistible!
Fancy some hot chocolate but want it without refined sugar? Want to make some chocolate treats but can’t be bothered to melt the chocolate? Choc Shot, liquid chocolate belonging to the ‘Sweet Freedom’-family, is the answer.
If you can eat soya, you could consider using tofu as an egg substitute. It’s fairly tasteless on its own and it absorbs other flavours, so you can use this to your advantage.