| Hello reader
Have you managed to forage any wild garlic or nettles yet this year? It's nettle soup again for us today. But now I'm getting a regular supply of wild greens, I can turn my thoughts to Easter. And that's precisely what I've done. Homemade hot cross buns are quite different to the, soft, fluffy and frankly insubstantial ones you buy in supermarkets. Not that I'm averse to enjoying those too. In fact, I only manage to bake hot cross buns every other year. They can be a bit of a faff. This year, however, I've come up with a really easy version. They're made with wholemeal spelt flour, which doesn't require much in the way of kneading AND they're vegan. I have a more traditional version of hot cross buns on Tin and Thyme, but these vegan hot cross buns are a lot easier to make and more inclusive too. They're also really delicious and a lovely way to mark Good Friday on 2nd of April this year. Spring is well and truly in the air now. My most popular post this week has been my super healthy and low calorie, but nonetheless delicious pea and lettuce spring soup with new potatoes. It makes a great lunch and is surprisingly filling. On a less healthy note, I've updated a recipe for fresh and zesty orange and chocolate chip flapjacks. The recipe is now simpler, but even more delicious than the original. It also now has a recipe card and pin. The good news is that my subscription forms are back. It took me a while to sort out, but I got there in the end - phew!
Please do let me know if you make any of my recipes and don't forget to rate them. Questions or feedback on the blog posts are always appreciated.
Keep cooking and stay safe.
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