Recipes

Granola Bars

Granola Bars

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Ingredients

  • 120 g about 4 ¼ oz walnuts
  • 150 g about 5 ½ oz mixed nuts
  • 230 g about 8 ¼ oz Medjool dates, pitted
  • 100 g about 3 ½ oz whole wheat-free oats
  • 40 g about 1 ½ oz barberry berries, or other dried berries of your choice
  • 3 tbsp raw cacao powder
  • 2 tbsp coconut oil softened
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • Yields 10 Bars | Preparation Time: 15 minutes plus chilling |
  • No Cooking Required | Calories: Approximately 304 per bar

Instructions

  • Finely grind the walnuts in a food processor, being careful not to blend them into nut butter.
  • Transfer the ground walnuts to a large mixing bowl.
  • Roughly chop the mixed nuts using a knife.
  • Purée the pitted Medjool dates in the food processor.
  • In a mixing bowl, combine all the ingredients, mixing well.
  • Then, use your hands to knead the mixture into a large ball.
  • Place the ball on a sheet of baking paper and flatten it using the back of a spoon.
  • Press down firmly to ensure the bars will hold together.
  • Slice the mixture into bars and refrigerate for at least 1 hour to firm up.

Notes & Wine Advice

Enjoy your homemade Granola Bars, a nutritious and convenient snack!
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Course; Breakfast
Diets; Gluten-Free

Spinach & Buckwheat Pancakes

Spinach & Buckwheat Pancakes

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Ingredients

For the Pancakes:

  • 75 g about 2 ¾ oz buckwheat flour
  • 1 free-range egg
  • 150 ml about 5 ½ fl oz milk of your choice
  • 50 ml about 1 ¾ fl oz cold water
  • A large handful of fresh spinach
  • A little grated nutmeg
  • 1 tsp olive oil plus extra for frying

For the Topping:

  • 100 g about 3 ½ oz half-fat crème fraîche
  • 150 g about 5 ½ oz smoked salmon
  • A small bunch of chives finely chopped
  • 1 lemon cut into wedges

Yields 4 Servings | Preparation Time: 10 minutes | Cooking Time: 15 minutes | Calories: Approximately 257 per serving

Instructions

  • In a food processor, blend the buckwheat flour, egg, milk, water, fresh spinach, nutmeg, and 1 tsp of olive oil together.
  • Place the batter in the fridge to settle while you prepare the topping.
  • Heat a small non-stick frying pan over medium heat and brush it with a little oil.
  • Stir the batter and pour three dessert spoons into the frying pan.
  • Tilt the pan and swirl the batter around until it is evenly distributed.
  • Cook for about 2 minutes on each side, until the pancake is set and beginning to brown.
  • Cook all the pancakes and place them on a baking tray in a warm oven.
  • To prevent sticking, place a small sheet of greaseproof paper between each pancake.
  • Top each pancake with smoked salmon and 1 tsp of crème fraiche.
  • Sprinkle with a few chopped chives and serve with a wedge of lemon.

Notes & Wine Advice

Enjoy your delicious Spinach & Buckwheat Pancakes with smoked salmon and crème fraiche!
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Course; Breakfast / Pancake’s / Crepes

Avocado, Peas & Feta on Toast with Poached Eggs

Avocado, Peas & Feta on Toast with Poached Eggs

Deel op Facebook Print Recipe

Ingredients

Yields 4 Servings | Preparation Time: 5 minutes |

Cooking Time: 10 minutes | Calories: Approximately 377 per serving

Instructions

  • Place the frozen baby peas in a pan and cook them in a little boiling water for 5 minutes.
  • Drain and leave them to cool.
  • Cut the ripe avocado in half, remove the stone, and scrape out the flesh, taking care to extract the thin, very green layer next to the skin.
  • Place the avocado, peas, and half of the lime juice in the bowl of a food processor and blitz for 30 seconds.
  • The mixture does not have to be completely smooth.
  • Add the crumbled feta and chopped mint to the bowl of the food processor, then pulse until well mixed.
  • Season the mixture to taste and add more lime juice if needed.
  • Spread each slice of toasted bread with a generous amount of the pea, avocado, and feta mixture.
  • Arrange the toast on a plate and top each slice with a poached egg.
  • Garnish with pea shoots and enjoy your Avocado, Peas & Feta on Toast with Poached Eggs!

Notes & Wine Advice

This makes for a delightful and nutritious breakfast or brunch.
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Course; Breakfast / Eggs
Diets; Gluten-Free

Blueberry & Coconut Pancakes

Blueberry & Coconut Pancakes

Deel op Facebook Print Recipe

Ingredients

  • 3 gluten-free coconut biscuits crushed
  • 140 g about 5 oz full-fat natural yoghurt, plus extra to serve
  • 2 free-range eggs beaten
  • 40 g about 1 ½ oz buckwheat or sorghum flour
  • ½ tsp bicarbonate of soda
  • A handful of blueberries
  • 1-2 tsp coconut oil

To Serve:

Yields 4-6 Pancakes | Preparation Time: 15 minutes |

Cooking Time: 15 minutes | Calories: Approximately 125 per serving

Instructions

  • Mix the crushed biscuits with the yoghurt and beaten eggs.
  • Blend this mixture with a hand-held blender.
  • Add the buckwheat (or sorghum) flour and bicarbonate of soda, then blend again.
  • Stir in half of the blueberries.
  • Warm the coconut oil in a pan, then spoon in 1-2 tablespoons to form a pancake.
  • Cook until the underside is browned, then flip it and cook until it’s cooked through.
  • Repeat this process with the remaining batter.
  • Serve the pancakes with a dollop of yoghurt, a sprinkle of desiccated coconut, the remaining blueberries, and a drizzle of maple syrup.

Notes & Wine Advice

Enjoy your delicious Blueberry & Coconut Pancakes for a delightful breakfast!
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Course; Breakfast / Pancake’s / Crepes
Diets; Gluten-Free

Granola, Banana & Blueberry Breakfast Muffins

Granola, Banana & Blueberry Breakfast Muffins

Deel op Facebook Print Recipe

Ingredients

Yields 12-16 Muffins | Preparation Time: 10 minutes |

Cooking Time: 25 minutes | Calories: Approximately 104 per serving

Instructions

  • Preheat your oven to 180°C (about 356°F).
  • In a mixing bowl, combine the granola and oat flour with the baking powder, cinnamon, and a pinch of salt.
  • Add the mashed bananas to the dry mixture and stir with a fork.
  • Then, gently fold in the blueberries.
  • In a separate bowl, whisk together the honey, rapeseed oil, egg, milk, and vanilla extract.
  • Fold this wet mixture into the dry mixture, ensuring that all of the dry ingredients are well coated.
  • Divide the mixture into 12-16 silicone muffin cases.
  • Bake the muffins in the preheated oven for about 25 minutes or until they are cooked through.

Notes & Wine Advice

Allow the muffins to cool before enjoying your wholesome Granola, Banana & Blueberry Breakfast Muffins!
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Course; Breakfast / Cupcakes-Brownies / Fruit

Raw Blueberry ‘Cheese’ Cake

Raw Blueberry ‘Cheese’ Cake

Deel op Facebook Print Recipe

Ingredients

For the Base:

  • 225 g about 9 oz raw unsalted almonds
  • 175 g about 6 oz unsweetened pitted soft dates (pre-soak briefly and drain if not soft)
  • 3 tbsp raw cacao powder or unsweetened cocoa powder
  • A large pinch of sea salt
  • A dash of water if needed

For the Topping:

  • 425 g about 14 ¾ oz raw unsalted cashews (soaked for 4 hours, rinsed and drained)
  • 80-120 ml about 3 ¼ – 4 ¼ fl oz maple syrup or honey (or natural liquid sweetener of choice e.g. agave nectar)
  • Juice of 1 large lemon
  • 85 ml about 3 fl oz raw virgin coconut oil, melted
  • 60 ml about 2 fl oz coconut milk, plus extra if needed
  • 125 g about 4 ½ oz blueberries (fresh or frozen)

To Decorate (Optional):

Yields 12-15 servings | Preparation Time: 25 minutes (plus freezing) | No Cooking Required | Calories: Approximately 364 per serving

Instructions

  • Line a 20cm (8in) loose-based round cake tin with baking paper on the bottom.
  • In a food processor, combine all the base ingredients and process until the mixture comes together to form a dough.
  • Add a teaspoon of water at a time if the mixture is too dry.
  • Roll several small balls of the base mixture (approximately 1-2 tsp) for decorating the top of the cake if desired, and set them aside.
  • Transfer the remaining base mixture to the cake tin and, using your fingers, press it down firmly and evenly to create a compact base layer.
  • Transfer the cake tin to the freezer until you’re ready to top it with the ‘cheese’ mixture.
  • In a high-speed blender or food processor, add the cashews, maple syrup (or equivalent sweetener), lemon juice, coconut oil, and coconut milk.
  • Blend for about 5 minutes until the mixture becomes smooth and creamy, scraping down the sides as needed.
  • Add a dash more coconut milk if needed.
  • The mixture should be thick and creamy.
  • Blob half of the creamy mixture haphazardly over the base, or smooth it neatly to create a uniform layered look.
  • Add the blueberries to the remaining mixture in the food processor and blend until smooth and purple.
  • Dollop the purple mixture among the white mixture on the base, then smooth the surface flat.
  • If you prefer layers, you can firm the white layer in the freezer for 15 minutes before spreading a purple layer on top.
  • Arrange the reserved cacao balls on the cake and decorate it as desired with your choice of toppings.
  • Transfer the cake to the freezer to set for at least 2 hours.

Notes & Wine Advice

Defrost for 30 minutes before removing it from the cake tin. Allow adequate defrosting before slicing and serving.
Enjoy your delectable Raw Blueberry ‘Cheese’ Cake, a healthy and delightful dessert!
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Course; Breakfast / Cake / Fruit
Diets; Gluten-Free

Chocolate Banana Bread with Jujube and Almonds

Chocolate Banana Bread with Jujube and Almonds

Deel op Facebook Print Recipe

Ingredients

  • 60 g about 2 oz coconut sugar
  • 2 small bananas peeled
  • 2 tbsp coconut oil
  • 3 tbsp raw cacao powder
  • 2 free-range eggs
  • 115 g about 4 oz ground almonds
  • 70 g about 2 ¾ oz gluten-free flour
  • ½ tsp bicarbonate of soda
  • 1 tsp gluten-free baking powder
  • A pinch of salt
  • A pinch of cinnamon
  • A handful of dried jujube fruits roughly chopped
  • 40 g about 1 ½ oz dairy-free chocolate chips (optional)
  • Yields 6 Servings | Preparation Time: 5 minutes | Cooking Time: 25 minutes |

Calories: Approximately 328 per serving

Instructions

  • Preheat your oven to 180°C (about 356°F) and line a loaf tin with greaseproof paper.
  • In a food processor, combine the coconut sugar, peeled bananas, coconut oil, and cacao powder.
  • Crack in both of the eggs and mix again.
  • Add all the remaining ingredients, excluding the jujube and chocolate chips, and blend until everything is well combined, resulting in a reasonably smooth batter.
  • Stir in the chopped jujube fruits and chocolate chips, if you’re using them, and pour the cake batter into the lined tin.
  • Bake in the preheated oven for approximately 35 minutes or until a skewer comes out clean when pierced.
  • Transfer the baked banana bread to a wire rack and allow it to cool completely.

Notes & Wine Advice

Enjoy your delicious Chocolate Banana Bread studded with jujube and almonds!
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Course; Breakfast / Chocolate / Fruit / Nuts
Diets; Gluten-Free

Rustic Vegetable Tart with Spinach Pesto

Rustic Vegetable Tart with Spinach Pesto

Deel op Facebook Print Recipe

Ingredients

For the Roasted Vegetables:

  • 150 g about 5 ½ oz sweet potato, thinly sliced into rounds
  • 1 baby beetroot thinly sliced
  • 80 g about 2 ¾ oz butternut pumpkin, peeled and diced
  • 1 carrot peeled and sliced
  • 1 large onion peeled and cut into thin wedges
  • 1 tbsp safflower oil or sunflower oil
  • 6 asparagus spears

For the Tart:

  • 1 sheet of vegan ready-rolled puff pastry defrosted if frozen
  • 15 cherry tomatoes halved
  • 70 g about 2 ½ oz hazelnuts, chopped
  • Green salad to serve

For the Tomato Spread:

Yields 4 Servings | Preparation Time: 30 minutes | Cooking Time: 1 hour 15 minutes |

Calories: Approximately 456 per serving

Instructions

  • Preheat your oven to 200°C (about 392°F).
  • Place the sweet potato slices on a baking sheet and add the beetroot, pumpkin, carrot, and onion.
  • Drizzle with the safflower or sunflower oil.
  • Roast the vegetables for 45 minutes.
  • Meanwhile, prepare the asparagus by snapping off any woody ends and cutting the tender spears into short pieces.
  • Set them aside.
  • In a blender or food processor, combine the ingredients for the tomato spread and blend until smooth.
  • Set it aside.
  • In another blender or food processor, process all the spinach pesto ingredients until finely chopped.
  • Add a little water if the mixture is too thick.
  • After 45 minutes of roasting the vegetables, add the asparagus to the baking sheet and roast for an additional 10 minutes.
  • Remove the baking sheet from the oven and set it aside.
  • Lay the puff pastry sheet on a clean baking sheet and spread it with the tomato spread, leaving a 4cm (about ½ inch) border.
  • Arrange the roasted vegetables in a pile in the center of the pastry and gently fold in the edges to create a pastry border.
  • Scatter the halved cherry tomatoes over the top.
  • Bake the tart for 15 minutes or until the pastry is golden brown.
  • Drizzle the tart with the spinach pesto and sprinkle it with the chopped hazelnuts.

Notes & Wine Advice

Serve the rustic vegetable tart with a generous green salad.
Enjoy your Rustic Vegetable Tart with Spinach Pesto, a delightful and colorful meal!
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Course; Quiche
Diets; Gluten-Free

Pan-Fried Sage and Basil Gnocchi with Almond Cheese

Pan-Fried Sage and Basil Gnocchi with Almond Cheese

Deel op Facebook Print Recipe

Ingredients

  • 500 g about 1 lb 2 oz floury potatoes, diced
  • 180 g about 6 ¼ oz plain flour, with extra for dusting if needed
  • 1 tbsp sage leaves finely chopped
  • 1 tbsp basil leaves finely chopped
  • 1 tbsp safflower oil or sunflower oil
  • 150 g about 5 ½ oz mixed green and black olives, pitted and chopped
  • 1 red chili deseeded and thinly sliced lengthways
  • 100 g about 3 ½ oz baby spinach leaves
  • 80 g about 2 ¾ oz sun-dried tomatoes in oil, drained and chopped
  • 200 g about 7 oz bottled or tinned artichoke hearts
  • A handful of torn basil leaves
  • 200 g about 7 oz herbed almond cheese, crumbled
  • Sea salt and freshly ground black pepper
  • Yields 4 Servings | Preparation Time: 15 minutes plus resting

Cooking Time: 45 minutes | Calories: Approximately 447 per serving

Instructions

  • Place the diced potatoes in a steamer set over a pan of boiling water and steam them over medium heat for 15-20 minutes until they become soft.
  • Preheat your oven to 100°C (about 212°F) and place a baking sheet inside to warm.
  • In a bowl, mash the steamed potatoes and sift in 150g (about 5 ½ oz) of plain flour, chopped herbs, and a pinch of salt.
  • Mix by hand until just combined, then add the remaining flour.
  • Turn the dough out onto a floured surface and knead for about 1 minute.
  • If the dough is sticky, add more flour, 1 teaspoon at a time, until the dough is soft and workable.
  • Allow the dough to rest for 10 minutes.
  • Bring a large saucepan of salted water to a boil over high heat, then reduce the heat to medium-high.
  • Divide the dough into four pieces and roll them into long sausage shapes.
  • Slice each piece into 2cm (about ¾ inch) pieces to create gnocchi.
  • Lower the gnocchi in batches into the boiling water using a slotted spoon and cook for about 5 minutes or until they float to the surface.
  • Remove them from the pan as they cook, place them on the warm baking sheet, and keep them warm while you cook the remaining gnocchi.
  • Heat the oil in a large, non-stick frying pan over medium-high heat and fry the gnocchi in batches.
  • Keep the cooked gnocchi warm on the tray.
  • Add the olives and chili to the pan and cook for 5 minutes.
  • Add the spinach, sun-dried tomatoes, artichoke hearts, and torn basil.
  • Return the gnocchi to the pan and gently toss with the vegetables.
  • Season with freshly ground black pepper and serve with the crumbled herbed almond cheese.

Notes & Wine Advice

Enjoy your Pan-Fried Sage and Basil Gnocchi with Almond Cheese, a flavorful and satisfying dish!
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Course; Breakfast / Pasta
Diets; Gluten-Free

Chai and Turmeric Spiced Porridge

Chai and Turmeric Spiced Porridge

Deel op Facebook Print Recipe

Ingredients

Yields 2 Servings | Preparation Time: 10 minutes (plus chilling)

Cooking Time: 10 minutes | Calories: Approximately 623 per serving

Instructions

  • In a medium-sized bowl, combine the rolled oats, untoasted buckwheat groats, ground cinnamon, ground turmeric, ground ginger, ground cardamom, ground nutmeg, a pinch of ground cloves, and a dash of salt.
  • Pour the boiling water over the dry ingredients, followed by the almond or coconut milk.
  • Stir the mixture to combine the ingredients.
  • Cover the bowl and allow it to chill for some time, typically in the refrigerator, until the mixture thickens.
  • Once the porridge has thickened to your liking, reheat it over low heat, adding the vanilla extract.
  • Stir it well and adjust the consistency by adding more almond or coconut milk if needed.

Notes & Wine Advice

Serve the spiced porridge in bowls, topping each portion with sliced banana and a choice of toasted flaked almonds, chopped figs, berries, or additional banana slices.
Enjoy your Chai and Turmeric Spiced Porridge, a warm and comforting breakfast option filled with delightful flavors!
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Course; Breakfast
Diets; Gluten-Free