Welcome to my little corner of the internet! I’m Bek, a food obsessed baker and home cook, coffee addict and cookbook hoarder from Newcastle, Australia.
It was during my four years at Uni while I was studying to be a Speech Pathologist (a degree that has yet to, and will probably never be used…), that I discovered cooking and fell in love with baking and all things floury; in exam periods I could be found in the kitchen at midnight, covered in flour, baking a cake or a tray of brownies instead of studying. Procrastibaking was (and is) my jam.
I started The Floured Kitchen to share my recipes, whether they be original, adapted or found from my mountains of cookbooks. Here you will find plant-based recipes made with seasonal produce and more often than not a whole lot of flour. I can think of nothing more homey and perfect than the smell of yeasty cinnamon roll dough rising in a bowl on the counter, a fruit pie sizzling as it’s pulled from the oven, a slow afternoon spent baking a pan of olive-oily rosemary focaccia to be eaten alongside a hearty dinner.
There’s just something about floured things, whether they be sweet or savoury, that brings me comfort and sparks my little flame of creativity. And so, flour is what my recipes will always revolve around.
I want my food to be satisfying, first and foremost. I don’t believe in any one ingredient/food group being evil in terms of health; I prefer a balanced diet, meaning having my kale and my brownies too! I do generally prefer to use less processed ingredients wherever possible, and I like to avoid commercially processed foods and preservatives.
I try to cook with organic, local produce as much as I can – On a Sunday morning you can find me at the local farmer’s market, hunting down seasonal produce to use throughout the week: sweet, squishy tomatoes and crimson cherries in January; figs, pumpkin and persimmon in April; a colourful array of root vegetables in the Winter, and bunches of the slimmest spears of asparagus or fresh baby peas in their pods in November. The freshest and best tasting produce is always local!
Enjoy your food, eat things that make you feel happy, and try to do it in the most ethical way that you can = my food philosophy, in a sentence!
on being vegan
You won’t find any dairy, eggs or meat in my house, I choose not to cook with or eat these products and prefer to use plant-based ingredients for ethical and environmental reasons (the health benefits are just a bonus!). After learning some hard truths about the animal agriculture industry (from both a cruelty & environmental point of view) and realising that it is all entirely unnecessary for us lucky few living in 1st world countries, with such abundance and easy access to things like legumes, grains, nuts, fresh fruit & vegetables etc., I decided that I could not justify eating animal products any longer.
It seemed like a hard choice at the time, now it seems like a no-brainer. It’s not a choice anymore. It’s just regular life, I couldn’t imagine it any other way (nor do I want to). My body also thanks me for this choice every day. My digestive problems caused by lactose intolerance are history, I rarely suffer from reflux anymore (it used to be triggered by all manner of animal products) and I am no longer bunkered down with colds and flus multiple times a year. It’s the best choice I’ve made in my 25 years of life, and now I have the fun challenge of converting all of my well loved non-vegan recipes into the best vegan versions of themselves…that I have the joy of sharing with you here on my blog :)
I hope you love the recipes that come out of my Floured Kitchen; if you have any questions feel free to leave a comment or shoot me an email, I do my best to answer all questions and would love to hear from you!
Want to work with me? Visit my contact page over here.