Friday, 13 February 2015

Unearthing Dulux Colour Trends For 2015

Last year I was honoured and thrilled to have won a runner up prize in Dulux's 2015 Colour Trend Flatlay Competition run through Instagram and judged by the fabulous and inspiring Heather Nette King and Bree Leech.

The competition involved creating a flatlay using one or all of the four colour trends Earthworks, Silentshift, Wildland and Modhaus... I submitted an entry for each trend and to my delight my Earthworks flatlay was successful! Today I thought I'd share a few pics I took while creating this visual.

Earthworks, designed by Bonnie and Neil,  is all about celebrating our obsession with indoor greenery, nature, DIY especially in the garden and our desire to know where our food comes from and how it was produced.


Saturday, 7 February 2015

No Bake Puffed Buckwheat Fig & Coconut Slice

I have issues digesting fructose, lactose, artificial sweetners and gluten despite that I tend to ignore my allergies and battle unnecessary IBS. I'm 99% gluten, garlic, cane sugar and onion free and I've decided 2015 is all about eliminating the rest one step at a time.

This simple slice isn't Fodmap friendly, due to the dried figs, and the puffed buckwheat means it's not Paleo either but it is gluten, dairy and cane sugar free so it's a start! 

I added a bit more of this and that while mixing this slice so feel free to do so too using the following ingredients. This portion makes enough to fill a small container 10cm x 20cm (you can cut about 6 slices as shown above and store in an air tight container)

For the slice:

2 cups puffed buckwheat
5-8 dried figs
10 roasted almonds
1 tablespoon pure cocoa powder
2 tablespoon coconut oil
2 tsp tablespoon almond milk
1 pinch salt
(optional 1-2 tsp rice malt syrup instead of figs for a fructose free option)

Place all ingredients in the base/bowl attachment of a stick mixer and blend till chopped and smooth. Taste and add any extra ingredients to suit your taste or to achieve a mix that will press and set into the container nicely without being too dry or too wet. Then press into the base of a small lined tin or container.

For the chocolate top simply place about 2 tbs of coconut oil and 1 tsp of cocoa with 2 tsp of rice malt syrup in a heatproof bowl and microwave in 30 second bursts till melted and runny. Then spread over the top of the pressed slice and freeze for 30 mins. Slice when set and slightly hardened from the freezer. Store in the fridge.