Grain Free, Fat Free & Sugar free Chocolate Chip Cookies

These soft, moist cookies have a cake- like texture. The flavours are intense and, for me, they are perfect without any added sugar. However, you can add some apple puree or even some maple syrup to add sweetness if needed. These can be eaten raw but are equally delicious baked. They will keep for 2 to 3 days in an airtight container but they wont last that long. This is such a perfect snack which contains good fats and proteins from the cashew nuts.

Grain Free, Fat Free, Vegan & Sugar free Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

These soft, moist cookies have a cake- like texture. The flavours are intense and, for me, they are perfect without any added sugar. However, you can add some apple puree or even some maple syrup to add sweetness if needed. These can be eaten raw but are equally delicious baked. They will keep for 2 to 3 days in an airtight container but they wont last that long. This is such a perfect snack which contains good fats and proteins from the cashew nuts. 

Course: Snack
Servings: 12
Ingredients
  • 60 g Raw Coconut Flour
  • 40 g Good quality organic dark 100% Cacoa powder
  • 100 g Cashew nuts they must be soaked in water for 20 minutes before using
  • 1 large Banana
  • 30 g Chopped dates
  • 30 g Dark Organic Chocolate chips
How to make
  1. Put the banana, cacoa powder and soaked and drained cashew nuts into a nutribullet or food processor. Add a little bit of water, 20 mls. 

  2. Blitz until you have a smooth, thick, chocolatey paste. You may need to add a bit more water. 

  3. Put the remaining ingredients into a mixing bowl.

  4. Pour the chocolatey mixture into the bowl and combine the dry and wet ingredients using your hands. It should all come together into a ball of cookie dough.

  5. Make 12 small cookies and place them on a lined baking tray.

  6. Bake for 12 to 15 minutes at 180C . Allow to cool on a cooling rack and enjoy!

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No Grain Coconut Cookies

This started out as an experiment which I didn’t feel would work because I struggle to get the consistency of recipes right when I use Coconut Flour. But this one not only worked but the cookies are so delicious and soft, not crunchy. The flavours are subtle and not over powering and there is just enough sweetness to satisfy a sweet craving. However you can always add some apple puree for an extra bit. There is no grain, fat, dairy or egg in this cookie.

No Grain Coconut & Date Cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 


Course: Snack
Servings: 12 cookies
Ingredients
  • 60 g Coconut Flour
  • 50 g Desiccated coconut
  • 100 g Cashew Nuts These must be soaked in water for at least 20 minutes
  • 1 large Banana
  • 30 g Chopped dates
  • 1 tsp Ground cinnamon
How to make
  1. Rinse the soaked cashew nuts and place them in a Nutribullet with the banana. Add a little water and blitz to create a smooth and paste, like a smoothie consistency.

  2. Add all the other ingredients in a bowl and add the cashew/banana mixture to this.

  3. Use your hands to mix  and bring the ingredients together to make a firm dough.

  4. Using your hands make the dough into 12 small cookies. Make a ball first and then press them between your palms to flatten.

  5. Place on a oiled and lined baking tray and bake for 15 minutes at 180C.

  6. Cool on a baking tray once cooked and then enjoy.

  7. They will keep in an air tight container for 2 days.

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Gluten Free Onion & Seed Bread Loaf

This is such a delicious bread and its so easy to make. It is great toasted or drizzled with olive oil and works well with dips and soups. It keeps for about 4 days in an air tight container. The eggs mean that you are getting some protein and the seeds provide much needed Omega’s.

Gluten Free Onion & Seed Bread Loaf
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This is such a delicious bread and its so easy to make. It is great toasted or drizzled with olive oil and works well with dips and soups. It keeps for about 4 days in an air tight container. The eggs mean that you are getting some protein and the seeds provide much needed Omega's.

Course: Breakfast
Servings: 15 slices
Ingredients
  • 150 g Buckwheat Flour
  • 150 g Quinoa Flour
  • 100 g Oats Grind these to make them into a flour
  • 100 g Sunflower Seeds
  • 100 ml Milk Oat Milk or any nut milk
  • 50 g Dried Onions
  • 50 g Sesame Seeds
  • 3 tsp Baking powder
  • 1 tsp Bicarbonate Soda
  • 4 large eggs
  • 2 tsp Dried mixed herbs
  • 1 tsp Himalayan Salt
How to make
  1. Mix all the dried ingredients in a large mixing bowl or in the bowl of a Kitchen Aid.

  2. Mix the eggs and milk together in a jug. 

  3. Mix the wet and dry ingredients together and allow the mixture to become a doughy cake consistency.

  4. Line a bread tin well with olive oil and a baking paper. 

  5. Pour the bread mixture into the tin and bake in the oven for 40 minutes at 180C. 

  6. Once cooked allow to cool enough for you to handle it. Turn it out of the tin and cool on a rack. 

  7. Eat immediately or store in an airtight container for up to 4 days. It may need to be toasted to refresh the flavour. 

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Lime & Tahini Dressing

This tangy dressing is great with most salads. The tahini and raw honey balance perfectly with the acidity of the lime. The addition of raw garlic means you are getting some pre-biotic into your dish.

Lime & Tahini Dressing

This tangy dressing is great with most salads. The tahini and raw honey balance perfectly with the acidity of the lime. The addition of raw garlic means you are getting some pre-biotic into your dish. 

Course: Sauce
Servings: 1
Ingredients
  • 200 ml Organic cold pressed olive oil Buy the best quality you can.
  • Juice of 1 lime
  • 2 tsp Tahini
  • 1 tsp Raw honey Use a good quality organic honey if raw is hard to get hold of
  • 1 clove Fresh garlic crushed or grated
  • Salt & Pepper to taste
How to make
  1. Add all the ingredients in to a clean glass jar with a screw top lid.

  2. Shake vigorously for a few seconds until the ingredients have blended.

  3. Its ready to use or you can make it in advance an store it in the fridge for 2 to 3 days. 

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Paprika Roasted Chickpeas

This nutritious protein packed snack never lasts very long in our house. It so simple to make, you will wonder why you bought shop ones and also why there are so many rubbish ingredients in the ones we buy! You can flavour them with anything but we love them with paprika and I also add some red chillies to for an extra kick!

Paprika Roasted Chickpeas
Cook Time
20 mins
Total Time
20 mins
 

This nutritious protein packed snack never lasts very long in our house. It so simple to make, you will wonder why you bought shop ones and also why there are so many rubbish ingredients in the ones we buy! You can flavour them with anything but we love them with paprika and I also add some red chillies to for an extra kick!

Course: Snack
Servings: 10
Ingredients
  • 400 g Tinned Chickpeas drained
  • 1 tsp Paprika
  • Salt, pepper and chilli powder to taste
  • 1 tsp Olive oil
How to make
  1. Rinse the drained chickpeas and dry them. I use kitchen roll to do this.

  2. Place them on a baking tray.

  3. Sprinkle the paprika and the oil over the chickpeas and mix them a little so all the chickpeas are coated.

  4. Place in the oven at 180C for 20 minutes.

  5. They may start to pop in which case you can cover them lightly with a sheet of grease proof paper whilst they are cooking.

  6. Remove from the oven and allow to cool before adding the salt and pepper. Then serve and enjoy.

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Mint, Broad Bean & Pea Dip

You wont be able to stop eating this dip. It is so delicious! The tastes are really fresh and summery. I used frozen broad beans and peas so it is super quick too. Adding Tahini and live yogurt to the dip adds protein which means it is filling. The ingredients also have fibre, vitamins and minerals. The raw garlic brings in pre-biotics that keep your gut bacteria happy.

Mint, Broad Bean & Pea Dip
Prep Time
10 mins
Total Time
10 mins
 

You wont be able to stop eating this dip. It is so delicious! The tastes are really fresh and summery. I used frozen broad beans and peas so it is super quick too. Adding Tahini and live yogurt to the dip adds protein which means it is filling. The ingredients also have fibre, vitamins and minerals. The raw garlic brings in pre-biotics that keep your gut bacteria happy. 

Course: Snack
Servings: 10 people
Ingredients
  • 100 g Peas defrost them if you are using frozen
  • 100 g Broad beans defrost them if you are using frozen
  • 20 g Fresh Mint
  • 1 tsp Tahini paste
  • 10 g Fresh Garlic
  • 2 tbs Olive oil extra virgin organic
  • Juice of half lemon or lime
  • 1 tsp salt
  • add a little water if needed to loosen the mixture
How to make
  1. Place all the ingredients in a nutribullet and blitz until you have a smooth dip.

  2. Place in a bowl and enjoy. 

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Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing

This dish is not what would expect from a salad. It has such robust flavours and lots of different textures, that it is a complete meal. However I do also serve this as a salad at BBQ’s or summer parties so once again a versatile dish to have in your repertoire. It can be made vegan by using tofu instead of chicken or you could make it vegetarian and use paneer or even halloumi.

Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This dish is not what would expect from a salad. It has such robust flavours and lots of different textures, that it is a complete meal. However I do also serve this as a salad at BBQ's or summer parties so once again a versatile dish to have in your repertoire. It can be made vegan by using tofu instead of chicken or you could make it vegetarian and use paneer or even halloumi. 

Course: Main Course
Servings: 8 people
Calories: 244 kcal
Ingredients
For the Quinoa
  • 375 g Quinoa
  • 2 large cloves Fresh garlic leave them whole
  • stock or water to cook
For the Roasted Vegetables & chicken
  • 120 g Courgettes thick slices
  • 150 g Squash peeled and chopped into big pieces
  • 120 g Red bell pepper chopped into big pieces
  • 120 g Green bell pepper chopped into big pieces
  • 120 g Aubergine chopped into big pieces
  • 4 large cloves Fresh Garlic
  • 10 g Fresh Basil torn into pieces
  • 350 g Broccoli cut into florest
  • 500 g Chicken pieces
  • 3 tsp Paprika
  • 2 tsp Mixed dried herbs
  • 1 tsp Black Pepper coarse
  • 250/300 ml Stock
For the Spicy Tomato Dressing
  • 275 g Baby cherry or plum tomatoes
  • 15 g Fresh basil Torn into pieces
  • 50 ml Stock
  • 1 tsp Paprika
  • 2 tsp Red chilli flakes add more if you like it hot
  • 1 tsp Salt
  • 1 tbs Balsamic Vinegar
  • 2 tbs Tomato puree
  • 2 tbs Organic Extra virgin olive oil
To Finish
  • Lamb's lettuce or any green leafy vegetable or salad
How to make
To Make the quinoa
  1. Cook the Quinoa according to the instructions, with the whole cloves of garlic in the pan. The will soften once the quinoa is cooked and can be squashed with a fork once cooked to mix into the quinoa. Leave it on one side until you are ready to assemble. 

To Make the Roasted Vegetables & Chicken
  1. Add all the chopped vegetables, chicken , herbs and spices into a large baking tray, along with the stock. 

  2. Mix thoroughly to ensure everything is coated.

  3. Cover with foil and bake for 20/25 minutes at 180C.

  4. Once cooked leave on one side until you are ready to assemble the dish.

To make the Dressing
  1. Place the all the ingredients, except the tomato puree, balsamic vinegar, salt and olive oil, into a pan and allow to simmer until the tomatoes begin to soften and create a sauce.

  2. Remove from the heat once cooked and then add the tomato puree, olive oil, salt and balsamic vinegar. Stir thoroughly.

To assemble the dish
  1. Use a large glass of clear salad bowl.

  2. Place the quinoa in first.

  3. Next place the roasted vegetables and chicken over the quinoa and make sure you pour over any juices.

  4. Spoon the dressing over the top.

  5. Finish with the Lamb's lettuce or your choice of green leaves. 

Nutrition Facts
Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing
Amount Per Serving (100 G)
Calories 244 Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Saturated Fat 0.26g2%
Sodium 88mg4%
Carbohydrates 4.96g2%
Sugar 2.05g2%
Protein 5.89g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Egg Curry

 

Egg Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

If you like eggs you will love this! The spices work so well with the eggs and the curry is warming and satisfying. Super quick supper for when you are short of time but also a great dish to serve friends. Serve with cauliflower rice, or rice, or quinoa.

Course: Main Course
Cuisine: Indian
Servings: 6
Ingredients
  • 12 Eggs Boiled and peeled.
  • 1 tbs Ghee or olive oil
  • 1 tsp Whole cumin
  • 1 Red Kashmiri Chilli
  • 1/2 Cinnamon stick
  • 110 g Onion Chopped
  • 25 g Fresh Ginger chopped
  • 15 g Fresh Garlic chopped
  • 50 g Pink Split daal
  • 4 tbs Tomato puree
  • 100 ml Pasatta
  • 400 ml Stock
  • 2 tsp Ground cumin & coriander mixed I made my own
  • 2 tsp Tandoori Masala I used homemade
  • 2 tsp Chaat masala I used homemade
  • 25 g Fresh Coriander chopped
How to make
  1. Place the ghee in a heavy based pan on a medium heat.

  2. Add the whole spices and allow them to cook.

  3. Add the onions, ginger and garlic. Cook for a few minutes. 

  4. Add the daal, the tomato puree, the ground spices, the pasatta, and cook for a few minutes. 

  5. Next add the stock and then the boiled peeled eggs.

  6. Bring to the boil, cover with a lid and simmer for 15 minutes until the lentils are cooked. 

  7. When you are ready to serve sprinkle the fresh coriander over the dish. 

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Sundried Tomato Pasta Sauce

 

Sundried Tomato Pasta Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This is a super quick, super simple recipe and the intense flavour means that you only need to use a small amount. It is thick enough to use as a pizza topping. It takes minutes to make. 

Course: Sauce
Servings: 10 servings
Calories: 194 kcal
Ingredients
  • 170 g Jar of Biona Sundried Tomatoes
  • 110 g Onion
  • 15 g Fresh Garlic
  • 15 g Fresh Basil
  • 2 tsp Dried Mixed Herbs
  • 1 Tsp Salt
  • Juice of 1/2 lemon
  • 50 ml Water, or enough to make a paste
How to make
  1. Add all the ingredients into a food processor or a Nutribullet and blend until you have a smooth paste.

  2. Pour this paste into a pan and warm through for 5 minutes.

  3. It's ready to use and will also keep in a sealed jar in the fridge for up to 3 days. 

Nutrition Facts
Sundried Tomato Pasta Sauce
Amount Per Serving (100 g)
Calories 194 Calories from Fat 155
% Daily Value*
Fat 17.26g27%
Saturated Fat 2.82g18%
Sodium 3015mg131%
Carbohydrates 7.51g3%
Sugar 4.12g5%
Protein 2.07g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Cauliflower & Sweet Potato Pizza Bases

 

Cauliflower & Sweet Potato Pizza Bases
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

You cannot imagine my delight when I experimented with this recipe and finally was able to come up with a pizza base which was not only healthy, but tasted good and was vegan. After many years of using shop bought 'plastic' alternatives or trying to create piazza bases that were as close to the 'pizza' taste as possible, I gave up with both those concepts and created my own. It is firm enough to also use as a quiche crust or base for a flan. This will be a definitely  be used this Christmas as the vegetarian option. 

Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 120 kcal
Ingredients
  • 750 g Sweet Potatoes Peeled and chopped into small pieces.
  • 750 g Cauliflower This is the weight of the whole cauliflower but you will only be using the florets.
  • 100 g Gluten free flour of your choice. I used Quinoa flour.
  • 150 g Ground Almonds
  • 20 g Fresh Basil
  • 1 tsp Salt
  • 1 tbs Dried Mixed Herbs
How to make
  1. The sweet potato and the cauliflower florets need to be cooked. I do this in a steamer; I place the sweet potatoes int he bottom with the water and place the cauliflower florets in the top part of the steamer, so that both vegetables are cooked at the same time. This takes about 10 minutes. Once they are cooked allow them to coll for a few minutes. 

  2. Place the Sweet potato in the large mixing bowl and mash them with a fork until smooth. 

  3. Use a food processor to make the cauliflower into the consistency or cauliflower rice; fine small pieces. Add the basil to the food processor at the same time so that it is finely chopped. 

  4. Add the cauliflower mix to the bowl with the mashed sweet potato. 

  5. Add the remaining ingredients and mix with your hands until everything is evenly combined. 

  6. Use some Olive oil to lightly grease some baking parchment ans place this on a shallow baking tray. Using your hands, take approximately 1/6 of the mixture, which will be a large handful, and place on o the tray. Use your hands to press the mixture down until it resembles a flat disk approximately 17cm across and  1.5 cm thick. You can make them any size you require, so even mini ones work well. 

  7. Place the tray in the oven, 190C, for 25 to 30 minutes. Keep checking as they may be cooked more quickly. 

  8. Use a spatula to gently un-stick the pizza base from the baking parchment. Allow to cool or just top with your tomato base; I use the sundried tomato sauce or some Protein Packed Pesto and then a selection of toppings. Place back in the oven for a few minutes and then eat and enjoy. 

Nutrition Facts
Cauliflower & Sweet Potato Pizza Bases
Amount Per Serving (100 g)
Calories 120 Calories from Fat 47
% Daily Value*
Fat 5.26g8%
Saturated Fat 0.51g3%
Sodium 132mg6%
Carbohydrates 13.86g5%
Sugar 4.03g4%
Protein 4.27g9%
* Percent Daily Values are based on a 2000 calorie diet.
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