This gluten free veggie wrap makes the perfect healthy breakfast, lunch or dinner – once you try it, you’ll want to eat it all the time. It only takes 10 minutes to prepare, and it honestly couldn’t be easier to make. Filled with hummus, salad leaves, cherry tomatoes, avocado and pan-roasted spicy chickpeas, it’s a real flavour and texture explosion.
I am obsessed with this gluten free veggie wrap. And I’m not even exaggerating – there are days when I eat it for breakfast, lunch AND dinner… and those are definitely the good-food kinda days. You know, the days when everything you eat is exactly what you’re craving in that moment, like the universe somehow came together just to fulfil your every food wish on that day.
This easy recipe guarantees perfectly crumbly, buttery, melt-in-the-mouth vanilla shortbread cookies every single time. Requiring less than 45 minutes, it’s ideal for satisfying sneaky cookie cravings, or as a mid-week bake when you want something sweet and delicious, but are short on time.
We’re going really basic today. We’re making quick vanilla shortbread cookies. I’m not being patronising. It’s highly likely you’ve made them before, and yes, they are really simple to make. But perhaps you’ve had problems with them being too crumbly or not crumbly enough or too dry or without the ‘snap’ or, or, or. What I’m getting at is that we shouldn’t underestimate how much can go wrong even with simple recipes. Which is why having a good basic recipe is so important and why you should definitely read on. Because this recipe ensures you get perfectly buttery, crumbly vanilla shortbread cookies that will melt in your mouth and can… also be used as air fresheners. Just put a cookie in each room and your house will smell a-h-mazing. Plus, you won’t have to leave the room when that sneaky cookie craving strikes. It’s a win-win situation, really.