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.
While I was studying to be a Speech Pathologist (and then a grad dip in writing and literature), 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.
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 plant-based now, though I was for 5 years. I eat some seafood (mainly mussels and oysters), though plants are 95% of my diet. The recipes I share will always be free of animal products.
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.