Welcome to my little corner of the internet! I’m Bek, a food-obsessed baker and home cook, pasta and red wine addict, and cookbook hoarder from Newcastle, Australia.

It was during my four years at Uni while I was studying to be a Speech Pathologist (and I’ve just completed a post grad in writing and literature!), 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.

The Blog

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.

Also pasta. Pasta is my one true love. I wish I were Italian, but I’m not. So I make pasta and pretend.

My Mostly Plant-Based Diet

I’m not fully vegan/plant-based, though I was for 5 years. I eat some sustainable local seafood (primarily mussels and oysters) here and there, though I am strictly dairy free (and lactose intolerant) and I could never eat any land animal again. I don’t like to look at things in black and white. Vegan food has its own set of ethical considerations (hello palm oil) and isn’t necessarily the one true answer. I think eating fully vegan can be tricky, and if everyone were just 50-90% vegan, the earth and the animals would be a hell of a lot better off for it. Do what you can, consider your purchases and your consumer power, and keep learning. That’s all I can say on the matter!

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.

Join the Conversation

  1. LOVE your blog! I am so making these porto-burgers with cheese! Not sure why you deep-fried them, which is way unhealthier than eating meat. Just wondering…thanks for cool recipes! God Bless!

    1. Thank you Stu! Hope you love the burgers if you make them! I’m sure baking them with a little olive oil / coconut oil at about 220 celsius / 430 fahrenheit should get them pretty crispy if you’d rather not fry. Deep frying is definitely not healthy, I 100% agree. I personally don’t mind having fried things as an occasional treat, as I avoid meat for ethical reasons rather than health reasons. It’s definitely not something I eat often though. Thank you for the comment! 🙂

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