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Beetroot & Coconut Muffins

I must admit that this recipe is a one hit wonder... taking the basis of another of my staple ones which I will share another time, this one was put together on a whim and worked a treat!

This recipe can be easily transformed to become gluten free and vegan with just a couple of swaps.

Made with freshly picked beetroot from the garden these muffins turned out to be a total hit with the family... 


INGREDIENTS 

200g Wholemeal Spelt Flour 
80g Coconut Sugar
1 tablespoon Organic Cacao Powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda 
Pinch of Salt

150g cooked Beetroot
1 Free Range Egg (use the equivalent measurement of egg replacer if vegan) 
100ml Almond Milk
40g Vegetable Oil

1 large Banana (mashed)
5 tablespoons Unsweetened Desiccated Coconut 



Preheat your oven to 180°C and line the muffin moulds with paper cases.

Combine all the dry ingredients and mix well: flour, coconut sugar, cacao powder, baking powder, bicarbonate of soda and salt. 

Blitz the beetroot in a food processor so it bec…
Recent posts

Oaty Crumble

A crumble isn't a crumble if the topping isn't right... am I right?

I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling.  Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!

In today's post I have provided two different filling options:
Apple & Blackberry
Apple & Rhubarb

There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking apples (they were of the perfect tartness!), the blackberries on the other hand were freshly picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious pudding! Thi…

Fish Pie with Rösti Caper Topping

I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe. 

I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!). 


Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 
50g Vegetable/Sunflower Spread  50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk  2 tbsp Fish Sauce  6 Pickled Cornichons  Handful of chopped parsley 
750g Mixed Fish (cleaned and diced) Method:
Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …

Blackberry & Blueberry Oat Cake

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!  

Ingredients:

130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent 
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries 1 tbsp desiccated coconut
Method:

Preheat oven to 185C.

Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.

Soak the oats in water fo…

Pumpkin Pie

Halloween inspired me to buy an edible pumpkin and actually use it in a recipe. I have always wanted to make a pumpkin pie but never got round to baking one so what better time of year when supermarkets are overflowing with this lovely squash plant.

Sweetness and spice and all things nice, this is a beautifully delicious dessert, one that leaves you satisfied! I will definitely be making this again and again and again. 

Did I mention it was also dairy free..?

Ingredients
(Makes 14)


750g pumpkin, peeled, de-seeded and chopped500g shortcrust pastry (Jus Rol Pastry Block)Plain flour. for dusting100g coconut sugar (Biona Organic Coconut Palm Sugar)1/2 tsp salt1/2 tsp ground cinnamon 1/2 tsp ground nutmeg2 eggs, beaten 20g sunflower spread (Pure Sunflower) 200ml Almond Cream (EcoMil Cuisine Amande)Method
Pre-heat oven to 180C Place the chopped pumpkin in a large saucepan, boil OR steam until soft. Drain then let cool. Roll out the pastry on a lightly floured surface and use it to line a 23cm loose…

Classic Panzerotti

My "Zia Bruna" (auntie) is renowned for her panzerotti parties in the summer, something I always look forward to every year as they are truly amazing! I have always promised myself that I would try and recreate them back home however, with ingredients being slightly different I have always been worried that they would never come even close so never bothered... until today!

The request came from my husband and what with my vegan sister back from Italy I took on the challenge and made two batches... and guess what? They were a hit! I cannot tell you how proud I was with my first attempt.  


Ingredients
(Makes 14)

600g Strong White Bread Flour320ml Water40ml Olive Oil1 sachet Hovis Fast Action Bread Yeast 8g sugar8g salt400g Vitros Violife Vegan Cheese (grated) or diced Mozzarella for non vegans500g Chopped Tin TomatoPinch of saltMethod
In a jug mix the water, olive oil, sugar and yeast.

Place the flour in a large bowl or clean work surface then add the liquid slowly while mixing wit…

Goji Berry Granola

Since I realised the amount of sugar in shop bought granolas I have taken a vow to make my own from now on, at least that way I know exactly what's in it and it doesn't feel like I'm crunching my way through pieces of sugar! You'll need a large container for this batch as it's quite substantial - I love my Kilner cliptop storage jar as it's so versatile and keeps anything I store extremely fresh. Ingredients: Zest of 2 large orangesJuice of 1 large orange2 tbsp Coconut Oil (I use Lucy Bee)2 tbsp Biona Coconut Nectar (or honey if preferred) 1 tbsp Vanilla essence300g Almonds100g Chopped Almonds200g Cashews 100g Hazelnuts 80g Pecans 100g Pumpkin seeds100g Desiccated coconut50g Flaxseeds25g Chia seeds2 tsp Cinnamon1 tsp Mixed spice100g Goji Berries
METHOD Preheat the oven to 180°C In a Pan melt the coconut oil then combine the orange zest, juice, coconut nectar and vanilla essence - put aside. Combine all the nuts, seeds, cinnamon and mixed spice then pour over the dry i…