
Sara Kidd

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Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...
Using canned artichokes makes this starter simple yet spectacular.
A secret vegan ingredient makes this lovely fluffy mousse. Pure plant-based magic!
This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...
Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.
Bright, bold and delicious, this is the perfect side dish to take Mexican night to new heights.
This sauce is so quick to make, it's the ideal last-minute dinner option – because healthy vegan recipes don’t have to be complicated.
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
The next time you go for a walk, discover the wonder of the everyday world around you
A skincare routine can be a way to nourish yourself inside and out
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Your cake bakes will rise to the occasion with these vegan and gluten-free baking tips.
We all remember those days when gluten-free meant eating something with the texture and taste of a brick covered in cinnamon dust. Thankfully we’ve come a long way since then, and now have the knowledge and power to create gluten-free goodness for everyone to enjoy.
Here are my top tips to get you started.
It’s the smaller the better with gluten-free baking. I always recommend making cakes no larger than 15 centimetres or smaller. I find that the smaller the cake, the better the bake.
For example, I love using buckwheat flour but I find mixing it with walnut meal gives it a better texture. My ratio is 1:⅓. So, I would use 1 cup of buckwheat flour with ⅓ cup walnut meal.
Use extra vanilla when baking. It will help balance out those nutty flavours that can be present in gluten-free baking.
I always use melted veggie shortening as the main fat source for my cakes as it adds extra moisture.
Use 25 percent more raising agents (bicarbonate of soda or baking powder) if you’re converting a recipe to gluten-free. Don’t worry about over mixing your batter as there is no gluten to over-develop.
If you’re converting a recipe to gluten-free, experiment with adjusting the temperature of your oven to be about 10°C lower.
Don’t be afraid to under bake your cake slightly. You want to retain extra moisture in your cake as gluten-free cakes can be a little dry. I usually bake them for 5 minutes less and test they are ready with a skewer. If the skewer still has a few crumbs and a tiny bit of moisture on it, then it’s ready to come out of the oven.
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Nobody should miss out on chocolate cake, and my gluten-free chocolate cake recipe makes sure no-one has to! This one’s a tried and true crowd pleaser that you’ll return to again and again.
Lead image: Konstantin2017 on Shutterstock
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Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants. This Vegan burger with the lot is sure...
Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.
This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...
You don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based...
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
The next time you go for a walk, discover the wonder of the everyday world around you
A skincare routine can be a way to nourish yourself inside and out
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Nobody should miss out on to-die-for chocolate brownies, and Sara Kidd’s vegan and GF recipe guarantees no-one has to!