Over the weekend 1

I had one of those moments on Saturday morning, where I was just stoked with where we live. I had enjoyed my favourite chai, finished the grocery shopping,  visited a new local organic grocer – Aunt Maggie’s- where I was able to refill my Grateful Harvest Kombucha bottle (win!), and was on my way to a new little donut place that is only open between 8am and 3pm on Friday and Saturday, when it just occurred to me that I love Brunswick. And I am so very happy that we don’t have to leave this little hood (that’s a post for another day).

Brunswick Food Store- soy chai

The Brunswick Foodstore does THE best soy chais.

Aunt Maggie's Brunswick

Aunt Maggie's- Brunswick

Aunt Maggie’s has opened up right near where I do the grocery shopping. Organic, whole foods heaven.

Grateful Harvest Kombucha

Ginger Kombucha. Be still my heart.

the bump: 31 weeks

All Day Donuts

I went with… the OG Glaze, Lime Brûlée, Coffee glaze with chocolate crumb and passionfruit curd filling, and the Raspberry glaze with raspberry and white chocolate crumble. I have been dreaming of donuts for a couple of weeks now, but not just any donut, I wanted a Doughnut Plant donut. When I saw photos of the All Day Donut numbers in instagram during the week I thought I might have found an alternative to Doughnut Plant. Unfortunately, they didn’t quite live up to my expectations. The donut themselves were plain and relied on the glaze and filling for flavour, they were also a little dense for my liking. But I’m glad I tried it. Next weekend I might have to go in search of Doughboys…

All Day Donuts

My productive Saturday continued once I arrived home- at 9.30am!- and whipped up some raw chocolate bliss balls (recipe coming soon) and pumpkin soup (recipe here).

raw chocolate balls

Pumpkin soup prep

The rest of the day was spent attempting to do an essay that was due on Sunday. I got about 200 words in before my brain pretty much shut down and I knew nothing else was getting done.

Sunday Breakfast: Small block

Small Block is, and may always be, my favourite breakfast place. The staff are lovely and know that the BF and I both want English Breakfast tea before we sit down and the bacon is second to none. I am really looking forward to having a runny egg yolk once baby arrives…

Once breakfast was done it was time to get back to essay writing… instead I did two loads of laundry and baked some banana-blueberry muffins (another recipe I will get to you soon). I never feel the need to do laundry as much as when I have homework to do. I almost folded everything too, but resisted- which yes means there is a pile of clean clothes on our living room floor (no need for photos of that).

Banana-blueberry muffins

I have decided that I think I prefer exams to essays. There is something comforting about having a answer that is either right, or it’s not. Essays are all about how you argue, and maybe I’m just not that good at arguing… at least it’s now done and submitted.

Essay writing

What did you with your weekend?

Advertisements

Cheesy Savoury Muffins (gluten free)

I’ve never really attempted a savoury muffin. I think it’s partly because I never know what to put in them. And also, as much as I can knock cupcakes out of the park, muffins always seems to allude me. It’s that whole “over mixing” situation. I always do it. However, when you take gluten out of the equation it seems to get a little easier.

savoury muffin

The reason I had an itch to make a savoury muffin was thanks to a spectacular one I enjoyed with a hot chocolate at the East Brunswick Project on a cold and rainy Saturday morning.

It didn’t take long to find a base recipe (this one) and took to tweaking.

savoury muffin

Cheesy Savoury Muffins (gluten free)

Ingredients
1 cup almond meal
1/2 cup gluten free flour
1tsp baking powder
3/4 cup milk
1 egg
60g butter (melted)
2 cups cheese (grated)
1/2 red onion (finely diced)
handful chopped parsley
salt and pepper

Method
1. Preheat over to 180*c (350*f), and line a 12 cup muffin pan
2. Combine almond meal, gluten free flour, baking powder, cheese, parsley and red onion, salt and pepper in a bowl
3. Mix up milk, melted butter and your egg
4. Add wet ingredients to dry and mix it up. Not too much!
5. Divide your mix up and bake for about 15 minutes
6. Enjoy!

savoury muffin