I was looking at all the pictures I made during the last year for the blog and found a couple I for some reason never used. Like these, and I really cannot remember why I never bothered to write a blogpost for them. I remember the gnocchi to be quite tasteful, although a little bit on the heavy side.
So for the last few years low carb has been a hype. Personally I don’t really care about it. But it comes with some adaptations in recipes that I find interesting. Like a pizza with a cauliflower crust. You can find some vegan recipes but most of them have so many different ingredients that I opted for a non vegan version using mozzarella and parmezan cheese.
I started this blog as a way to show sugar free, healthy eating doesn’t have to be boring. But soon it also became a more vegan oriented blog, which helped me to explore the vegan world a bit more. But as everyone who tries to cook vegan knows, you have to experiment a lot and the result is not always what you had in mind. An example: vegan pancakes. The last year I tried to make them with bananas, with chia seeds, apple sauce, what not. And then I realised, maybe I should try to make the regular non-vegan pancakes first and work from there to a vegan version.
As promised in my last post, here’s the recipe for the crackers.
The fun part about this recipe is that you can change it everytime you make them. Change the flour you use, combine different seeds, use a different oil. So the following recipe is just to use loosely as some sort of guid to help you through your first version.
These pictures and thus the recipe date from last December. No idea why I have never posted it, because this spread is absolutely delicious! And even though I made it during Winter, there is no reason why not to make it this Summer! Recipe for the bread the spread is served on will follow soon.