N is also for Nut Crackers

I’ve been making nut milk consistently, and saving the nut grounds. I was determined not to let them go to waste. If you give them a really good squeeze during the milk making process they should be dry enough to use in most recipes. But, on more than one occasion, I ran out of cheesecloth and had wet grounds. Dry or wet, making grain free crackers is always an option!

Gourmand in the kitchen has a great recipe. They are also so versatile: I’ve added pepper, swapped sesame seeds for hemp, and used different kinds of ground nuts (always from my milk). Most importantly: I’ve had to double the recipe because I eat them up so quickly!

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M is for Microgreens

Microgreens are a wonderful addition to any salad or sandwich. They add a nice crunch, rich flavour, and are full of vitamins. That’s three reasons to love them!

I typically buy microgreens at my local organic grocer. But,I was inspired by Livia Sweets post to try growing my own, and to plant them in vintage tins! Not only do I love, and have too many, tins, but I also love having ways of using them!

My version:
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I especially love practical ways of re-using them that brighten up my space, and produce delicious treats.

Livia’s tutorial is simple, and is really quick.

Livia’s inspiring original: