1 tin of chickpeas
6 radishes, sliced thinly
1 kohlrabi, sliced and cut into longish strips (only use the bulb part of the kohlrabi) You could always use finely sliced cabbage instead.
80g sultanas, soaked in three tablespoons of hot water
handful of coriander finely chopped
for the dressing...
3 tablespoons of olive oil
juice of 2 limes
1 tablespoon of maple syrup
This is a quick and simple salad to prepare as there is no cooking involved. Once you have prepared the radish and kohlrabi, combine with the tin of chickpeas. Add the sultanas (minus the soaking water) and the coriander.
To make the dressing, simply whisk the oil, lime juice and maple syrup together until combined. Mix into the salad.
I would really like this salad with some barbecued chicken, sliced avocado and some peppery rocket.
Half a celeriac, peeled and cut into cubes
1 sweet potato, washed and cut into cubes
For the dressing:
3 tablespoons oil
1 tablespoon cider vinegar
2 cloves of garlic crushed
2 teaspoons smoked paprika
First of all in separate baking trays put the sweet potato and celeriac in the oven at 180 degrees and roast until tender and a bit charred.
Meanwhile in a dry frying pan toast the buckwheat for a few minutes, stir to make sure it does not burn, after it starts to get a bit of colour add a glug of oil and stir again, then remove from the heat and allow to cool.
Once the veg has cooled as well, combine the ingredients.
Then quickly make the dressing. Add all the ingredients for the dressing and either blitz with a stick blender or shake in a jam jar.
Pour over the the buckwheat and veg and mix. You do not need to add all the dressing. Carefully add the rocket and gently toss.
This salad is best served as an accompaniment as the toasted buckwheat is quite hard work to eat if you have loads of it. So either have it with some other salads or with some delicious marinated grilled fish.
250g gluten free self raising flour (we use doves Farm)
splash of milk
2 bananas mashed
For the salted caramel:
200g granulated sugar, 90g salted butter, 120ml double cream
half a teaspoon of salt
150g chocolate melted for drizzle
In a bowl cream together the butter and sugar, once pale add the eggs and mix until incorporated, then add the flour, mix some more, finally add the mashed bananas and milk. Place in a greased 18cm cake tin and bake at 180 degrees Celsius for half an hour or until a skewer comes out clean.
Meanwhile make the salted caramel...
place the sugar in a pan on the hob at a low heat and stir constantly, the mixture will kind of clump together, continue to stir until the mixture melts into a lovely amber/brown liquid. Be careful not to allow the liquid to burn.
Once the sugar has melted add the butter in cubes, mix until the butter has melted.
Now very carefully add the cream in a slow drizzle - the liquid will bubble up, so make sure you do this bit slowly. Once the cream has been added, boil for 1 minute and then add the salt. Allow to cool.
Remove the cake from the oven and leave to cool for 10 minutes, then take the cake out of the tin. Allow to cool for a further half an hour.
Drizzle over the salted caramel and the melted dark chocolate. serve with some cream.
250g cashew nuts
250g dessicated coconut
200g pitted dates
1 average carrot grated
extra coconut for dusting
you will need a food processor for these!! Put your pitted dates into the food processor and blitz until they are quite broken down, add the cashew nuts, carrot and dessicated coconut and blitz again until the mixture comes together.
Remove from the machine and roll into balls with your hands and then roll into some more dessicated coconut and hey presto you will have made some delicious, nutritious healthy snacks. This quantity makes around 18 balls. They will keep for approx a week.
360g gluten free brown flour
140g buckwheat flour
60g gram flour
1 teaspoon salt
2 teaspoons dried active yeast
2 teaspoons molasses (or honey)
400ml warm coconut milk or soya milk or any nut milk
6 tablespoons oil
2 tablespoons sunflower seeds
2 tablespoons linseeds
2 tablespoons pumpkin seeds
Add all dry ingredients to a large bowl, mix thoroughly, then add all wet ingredients and mix again. Grease a loaf tin and pour the mixture into the tin. Allow to prove for about 40 mins and then place in the oven for approx 40 mins at 175 degrees celsius or until it is golden on top and a knife comes out clean when inserted. The bread is great to eat fresh after baking however it is also delicious toasted.