I’ve finally done it. I’ve made a gluten free AND vegan cake with a fluffy texture, delicious flavour and super easy recipe! Some people may be proud of a promotion at work or great grades at school, but me? I’m pretty proud of this yummy creation!
It finally feels like cheesecake season! Spring has been a mixture of blazing sunshine, horrendous wind and rain rain rain. However, we’re finally seeing the light at the end of the cherry blossom lined tunnel and cheesecakes can make an appearance once again. In particular, my new favourite combination: gluten free lemon, lime and passion fruit cheesecake. Yum!
The humble banana bread was originally created as a way to use up over-ripe bananas at the end the 1930s, where households were unwilling to throw anything away. Even now, if we have brown, speckled bananas at home, then 80% of the time it will be used to create a yummy banana bread (the other 20% is of course freezing them to make delicious smoothies).
Happy Mother’s Day to all the lovely mums out there – I want to wish my mum, Grandma, Nana and Aunties a lovely day and hope you all get a big bunch of flowers! Mum and I are heading out for a yummy gluten free afternoon tea this afternoon, so head over to my Instagram page if you want to see what delicious treats I get to try.
