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End of an Era, Melting in the Heat and Finding Some Quiet Family Time

Ok, so where did this week go exactly? It feels like all of a sudden time is running away with me and I can't believe that my eldest daughter has just two and half days left of her junior school career. She finishes a few weeks earlier than my other two, so for her, last week was all about rounding ... READ the POST

3 Gluten and Dairy Free Birthday Cakes

I have a dairy and wheat intolerant child, so I don’t get to buy fancy birthday cakes for him every year. Besides, I like to experiment to see if I can come up with something palatable myself. We have three birthdays in quick succession in our house (Christmas day, and then 22nd and 27th of ... READ the POST

Spotlight on Gluten Free Flours – Quinoa

Quinoa (also known as Chenopodium quinoa) is an ancient grain that was first cultivated in the Andes by the Incas. Although not actually a grain (it is related to beetroot, chard and spinach), quinoa is eaten as though it were one, hence the label of pseudo-cereal. This nutrient-rich seed crop ... READ the POST

Gluten Free Flour – Spotlight on Teff Flour

Teff is a cultivated grain of the ancient grass, Fragostis tef, native to Ethiopia since around 4000BC. This hardy and versatile food source produces tiny seeds (less than a millimetre in diameter). Grown in remote parts of Ethiopia and Eritrea, Teff thrives in all climates, including both water ... READ the POST

Gluten Free Flour – Spotlight On Millet Flour

Millet is a collective term for a number of small, seeded grains of the Poaceaoe Grass family. Thought to have been cultivated from as early as 8300 BC, this drought-resistant crop is the sixth most important grain in the world. The main types of millet grown are Pearl, Foxtail, Proso and Finger, ... READ the POST

Gluten Free Flour – Spotlight on Sorghum Flour

Sorghum is an ancient cereal grain that was first cultivated around 8,000 years ago in Southern Egypt. Grown widely in the USA, Africa and parts of Asia, Sorghum’s natural ability to tolerate drought makes it the fifth most important cereal crop in the world. In the USA, the main use of Sorghum is ... READ the POST

What Others Are Saying

"You're an amazing author. My daughter has read all your books 3 times. Thank you for inspriring her!!
Nikki Young
2020-02-28T13:14:40+00:00
"You're an amazing author. My daughter has read all your books 3 times. Thank you for inspriring her!!

"Nicola listened to and understood our wish to evolve our message along with our brand. Her copy was always succinct,...
Nikki Young
2020-02-28T13:13:38+00:00
"Nicola listened to and understood our wish to evolve our message along with our brand. Her copy was always succinct, accurate and grammatically correct and we were able to upload it to the new site without significant revision."

"Nicola is responsive and intuitive while delivering projects in a timely manner."
Nikki Young
2020-02-28T13:13:54+00:00
"Nicola is responsive and intuitive while delivering projects in a timely manner."

"You have really inspired her to write and create stories. She was very taken with your book the Time School."
Nikki Young
2020-02-28T13:14:06+00:00
"You have really inspired her to write and create stories. She was very taken with your book the Time School."

"Nicola encourages the children to think about things in different ways and to be more creative and descriptive in their...
Nikki Young
2020-02-28T13:14:19+00:00
"Nicola encourages the children to think about things in different ways and to be more creative and descriptive in their writing style."
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Nikki Young