I’ve never had crackers and dips growing up but ever since I’ve moved to Australia, it’s has become one of my favourite go-to snacks. I was introduced to the roasted almond and beetroot dip by a friend of mine who buys the dip from Coles every week and has it everyday. I’ve made several attempts replicating the dip and I’m proud to say that I think I like my own homemade version better! It is such an easy dip to make and it’s so much cheaper than buying the commercial one. I used canned Beetroot because it’s more convenient and the secret ingredient is Kewpie Mayonnaise. Hope that you’ll enjoy it as much as I did! Ingredients 1 can 450g beetroot (sliced or diced) drained 100g roasted almonds 100g Kewpie Mayonnaise 1/4 cup lemon juice 2 cloves garlic 1 tsp onion powder 1 slice gluten free bread (or normal bread) 1 tsp pepper Directions Add all the ingredients into the food processor and process everything until smooth Place it in the refrigerator to cool for …

I was supposed to post this during halloween but got too busy with uni that I completely forgot about it. Now that I am almost done with uni, I have all the time in the world to bake and post new recipes. For this pumpkin tray bake, I’ve used Kent pumpkins but butternut pumpkins work as well too. I’ve not tried using canned pumpkin puree, it should work too as long as the amount of pumpkin remains the same. Ingredients 300g steamed pumpkin or 300g pumpkin puree 50g caster sugar 50g brown sugar 2 eggs 200g almond meal 80ml olive oil 1 tsp vanilla essence 1 tsp cinnamon powder 1/2 tsp mixed spice 100g dark chocolate (70% Lindt dark) 50ml skim milk 10g butter Cocoa powder (optional) Directions  Preparation time: 10min Baking time: 20-25min or when the skewer comes out clean Preheat the oven to 180 degrees Lightly grease and prepare a 21cm square cake pan Place the steamed pumpkin, caster sugar, brown sugar, eggs, vanilla essence, olive oil, cinnamon powder and mixed spice into …