Recipes

Granola, Banana & Blueberry Breakfast Muffins

Granola, Banana & Blueberry Breakfast Muffins

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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

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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

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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

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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

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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

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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

Vanilla Malt Ice Cream

Vanilla Malt Ice Cream

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Ingredients

  • 600 ml about 1 pint soy milk
  • 400 ml about 14 fl oz full-fat coconut milk
  • 175 g about 6 oz sugar
  • 1 vanilla pod halved lengthways, with seeds scraped
  • 135 g about 4 ¾ oz malt powder
  • 60 g about 2 oz coconut oil
  • ½ teaspoon guar or xanthan gum only if you don’t intend to consume the ice cream immediately after churning

Yields 6 Servings | Preparation Time: 20 minutes (plus chilling)

Cooking Time: 5 minutes | Calories: Approximately 436 per serving

Instructions

  • In a medium saucepan, warm the soy milk and full-fat coconut milk over medium heat.
  • Add the sugar, scraped vanilla seeds, vanilla pod, malt powder, and coconut oil.
  • Gently whisk on low heat to melt the coconut oil and cook out the malt powder, which should take about 5 minutes.
  • Allow the mixture to cool.
  • Remove the vanilla pod.
  • If you are not consuming the ice cream immediately after churning, add the guar gum or xanthan gum, and incorporate it using a hand blender until the mixture is completely smooth.
  • Churn the ice cream in an ice cream maker following the manufacturer’s instructions.
  • If you don’t have an ice cream churner, pour the mixture into a large sealable container and place it in the freezer.

Notes & Wine Advice

The ice cream can be stored in the freezer for several months. When serving, remove it from the freezer 10-15 minutes before scooping to allow it to soften slightly.
Enjoy your homemade Vanilla Malt Ice Cream, a delightful treat for any occasion!
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Course; Ice cream
Diets; Gluten-Free

Plum and Pistachio Crumble with Star Anise-Infused Custard

Plum and Pistachio Crumble with Star Anise-Infused Custard

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Ingredients

For the Plum Filling:

  • 2 kg about 4 lb 4 oz plums, washed, pitted, and halved (quartered if large)
  • 6 peppercorns or cloves for a subtle spice
  • 2 tablespoons unrefined brown sugar
  • 1 teaspoon ground cinnamon

For the Crumble Topping:

  • 250 g about 9 oz all-purpose flour
  • 180 g about 6 oz vegetable margarine
  • 120 g about 4 ¼ oz oats
  • 100 g about 3 ½ oz unrefined brown sugar
  • 80 g about 3 oz pistachios, roughly chopped
  • For the Star Anise-Infused Custard:
  • 570 ml about 1 pint soy or almond milk, with a little extra for later
  • 3-4 star anise slightly crushed to release their flavor
  • 1 vanilla pod split
  • 1 ½ tablespoons cornflour
  • 120 ml about 4 fl oz soy or almond cream, to taste
  • 2 tablespoons unrefined light brown sugar to taste

Yields 6 Servings | Preparation Time: 25 minutes | Cooking Time: 35-45 minutes | Calories: Approximately 746 per serving

Instructions

  • Preheat your oven to 190°C (375°F).
  • In a deep baking dish, layer the halved plums along with your choice of peppercorns or cloves.
  • Sprinkle the sugar and ground cinnamon evenly over the plums.
  • To prepare the crumble topping, sift the all-purpose flour into a large bowl.
  • Add the vegetable margarine, and use your fingertips to rub them together until the mixture resembles breadcrumbs.
  • Mix in the oats, brown sugar, and chopped pistachios.
  • Spread this crumble mixture evenly over the plums in the baking dish.
  • Bake the plum and crumble mixture in the preheated oven for 35-45 minutes, or until the filling is bubbling, and the crumble topping is golden brown.
  • For the star anise-infused custard, gently bring the soy or almond milk to a boil, adding the slightly crushed star anise and the scraped seeds from the split vanilla pod.
  • Also, add the scraped vanilla pod itself.
  • Allow this mixture to simmer gently for 5 minutes, then remove it from the heat and let it sit for 15-20 minutes to infuse the flavors.
  • In a separate bowl, mix the cornflour with a splash of cold milk to form a paste.
  • Strain the infused milk to remove any large bits, and whisk the cornflour paste into the warm milk.
  • Return the mixture to the heat and bring it to a simmer for a few minutes.
  • Add the soy or almond cream and sugar to your preferred taste.
  • Remove the custard from the heat.

Notes & Wine Advice

If you don’t plan to use the custard immediately, cover its surface with clingfilm to prevent a skin from forming. Serve the plum and pistachio crumble in bowls, generously ladling warm, star anise-infused custard over the top.
Enjoy this delectable Plum and Pistachio Crumble with its unique Star Anise Custard!
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Course; Breakfast / Dessert
Diets; Gluten-Free

Creamy Frosting

Creamy Frosting

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Ingredients

  • 1 cup of shortening
  • 1½ teaspoons of vanilla extract
  • ½ teaspoon of almond extract
  • 1 pound of powdered sugar about 4 cups
  • 3 to 4 tablespoons of milk

Preparation Time: 25 minutes

Instructions

  • In a large bowl, beat the shortening, vanilla extract, and almond extract with a mixer on medium speed for about 30 seconds.
  • Slowly add about half of the powdered sugar, beating well to combine.
  • Add 2 tablespoons of milk to the mixture.
  • Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach the desired spreading consistency.

Notes & Wine Advice

If you don’t use all the frosting at once, you can freeze it in a freezer container for up to 3 months. To use it, simply thaw it at room temperature before spreading or decorating.
This recipe yields approximately 3 cups of Creamy Frosting, perfect for frosting cakes, cupcakes, or any baked treats of your choice.
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Course; Basic recipe / Pastry

Royal Icing

Royal Icing

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Ingredients

  • 1 pound of powdered sugar about 4 cups
  • 3 tablespoons of meringue powder
  • 1/2 teaspoon of cream of tartar
  • 1/2 cup of warm water
  • 1 teaspoon of vanilla extract

Preparation Time: 15 minutes

Instructions

  • In a large mixing bowl, combine the powdered sugar, meringue powder, and cream of tartar.
  • Add the warm water and vanilla extract to the dry ingredients.
  • Use a mixer on low speed to initially combine the ingredients.
  • Gradually increase the mixer’s speed to high and beat the mixture for 7 to 10 minutes or until the icing is very stiff and holds its shape.
  • If you’re not using the icing immediately, cover the bowl with a damp paper towel and then tightly with plastic wrap (as royal icing dries out quickly when exposed to air).

Notes & Wine Advice

You can store it in the refrigerator for up to 48 hours. Be sure to stir it before using.
This recipe yields approximately 3 cups of Royal Icing, which is commonly used for decorating cookies, cakes, and other confections.
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Course; Basic recipe / Pastry