Photograph © David Loftus
Happy New Year to all of you Baking Heaven gang! I hope you had a wonderful festive season and got some time to cosy up and relax. It has been a very different kind of Christmas and New Year, but I embraced not being as busy and sociable and spent most of the time in my pj’s in the kitchen cooking and baking, and then in front of the TV watching as many holiday films as possible with the family – bliss!
Well, as the saying goes, ‘new year, new you’. I know it might seem a bit cliché to some, but I often use January as a time to reset and try to make new positive changes and change habits, so I’ve given you the recipe for my delicious savoury breakfast muffins in this issue. You can bake up a batch and have them ready for breakfast, but they also make a lovely lunch with a bit of salad. I don’t have much of a sweet tooth (which is lucky in my line of work!), so I prefer a savoury breakfast muffin to a sweet kind. I hope you’ll love them!
Onto my yummy nutritious multi-seeded flax bread rolls. I don’t think you can beat fresh home-baked bread, and these nutty rolls are wonderful for packed lunches or to reheat and serve with some soup or salad, so I hope you’ll give them a go. They are actually really quick and simple to make, and super easy if you use a time saver yeast too.
And lastly, a recipe which we love in our household as all three of my kids are vegan – my vegan Biscoff cupcakes! They’re perfect for vegans and non-vegans as they are so tasty and, at this time of year, many people are doing Veganuary or being more conscious of using less animal products, so they are a win-win.
Wishing all of you a wonderful and happy 2021 – here’s hoping this year will be a brilliant one to make up for last year – lots of love to you and I look forward to seeing you in next month’s issue. Do get in touch if you have any baking-related questions or any photos of your bakes to share – you’ll find me on Instagram @julietsear
Love Juliet xx
Well, as the saying goes, ‘new year, new you’. I know it might seem a bit cliché to some, but I often use January as a time to reset and try to make new positive changes and change habits, so I’ve given you the recipe for my delicious savoury breakfast muffins in this issue. You can bake up a batch and have them ready for breakfast, but they also make a lovely lunch with a bit of salad. I don’t have much of a sweet tooth (which is lucky in my line of work!), so I prefer a savoury breakfast muffin to a sweet kind. I hope you’ll love them!