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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 C oconut 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: f lour, c oconut sugar, c acao powder,  baking powder,  bicarbonate of soda and s a
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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
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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
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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 grease
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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 chopped 500g shortcrust pastry ( Jus Rol Pastry Block ) Plain flour. for dusting 100g coconut sugar ( Biona Organic Coconut Palm Sugar )   1/2 tsp salt 1/2 tsp ground cinnamon  1/2 tsp ground nutmeg 2 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 pastr
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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 Flour 320ml Water 40ml Olive Oil 1 sachet Hovis Fast Action Bread Yeast  8g sugar 8g salt 400g Vitros Violife Vegan Cheese (grated) or diced Mozzarella for non vegans 500g Chopped Tin Tomato Pinch of salt Method In a jug mix the water, olive oil, sugar and yeast. Place the flour in a large bowl or clean work surface then ad
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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 oranges Juice of 1 large orange 2 tbsp Coconut Oil (I use Lucy Bee ) 2 tbsp Biona Coconut Nectar  (or honey if preferred)  1 tbsp Vanilla essence 300g Almonds 100g Chopped Almonds 200g Cashews  100g Hazelnuts  80g Pecans  100g Pumpkin seeds 100g Desiccated coconut 50g Flaxseeds 25g Chia seeds 2 tsp Cinnamon 1 tsp Mixed spice 100g 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 nu
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