As we head towards Christmas, I know many of you are looking for recipes to make the day easier. How about making the day a little healthier too? This dessert pizza, with its delicious rainbow fruit topping, has all the appeal of a fruit-laden pavlova, without the sugar crash that comes after!
You can easily cook up the wholesome base in advance, ready to top with cream cheese and all that beautiful summer fruit. The kids and grown ups alike will love it!
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Last fortnight, I shared by Cheese & Chive Spelt Scones recipe, but by popular demand on my Instagram stories, I’m now doubling down on scones with my sweet pumpkin version.
My kids absolutely love these for afternoon tea or in their lunchboxes. I love that they get a little bit of extra veg in their day and it’s a great way to use up that random wedge of pumpkin hanging out in the fridge. In fact, if I find myself with some pumpkin and no plan to use it, I steam and freeze it in one cup portions ready to thaw and use in this exact recipe.
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I absolutely love scones. And while there’s not much that beats a warm fluffy scone fresh from the oven, topped with jam and loads of freshly whipped cream, the savoury version is pretty good too. These cheesy delights are quick to mix and bake. Cheese & Chive spelt scones make a perfect afternoon tea or lunchbox snack. They are also fantastic served as part of a ploughman’s lunch board with cheeses, pickles and cold meats, or as a delicious side to a bowl of warm soup.
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These roasted chickpeas are a super easy, high-fibre and protein snack. They can make a great allergy-friendly replacement for nuts, and are a much healthier option than chips. They are great for kids’ lunchboxes or on grazing platters. They are also fabulous to use as croutons in salads or soups to add a bit of crunch.
They are so cheap and easy to make. And you can flavour them in loads of different ways. I have included the three most popular flavour combos in our house, but feel free to use your imagination and come up with your own flavourings.
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