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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Salad Ideas: Broccoli Rice Salad

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy.

Salad Ideas: Broccoli Rice Salad
Prep Time
10 mins
Total Time
10 mins
 

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy. 

Course: Salad
Servings: 6 people
Ingredients
  • Broccoli Rice( 1/2 head of broccoli blitzed in the food processor)
  • Sliced Red onions
  • Shredded Iceberg lettuce
  • Sliced Raw mushrooms
  • chopped Red Pepper
  • Sweetcorn
  • Toasted Pine nuts (dry roasted in a pan)
  • Red Kidney beans( tinned)
How to make
  1. Assemble the ingredients and toss in the Lime & Tahini Dressing(recipe on my blog). 

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Paprika & Sundried Tomato Dressing

This dressing packs a punch with the robust earthy flavours of the tomatoes and the paprika and the balsamic vinegar adds a hint of sweetness. It goes beautifully with a Buddha Bowl or even to dress a potato salad.

Paprika & Sun-dried Tomato Dressing
Prep Time
5 mins
Total Time
5 mins
 

This dressing packs a punch with the robust earthy flavours of the tomatoes and the paprika and the balsamic vinegar adds a hint of sweetness. It goes beautifully with a Buddha Bowl or even to dress a potato salad.  

Course: Sauce
Servings: 1 salad
Ingredients
  • 150 ml Organic cold pressed olive oil
  • 6 Sundried tomatoes I use Biona which come preserved in a jar of oil.
  • 1 clove Fresh garlic peeled
  • 50 ml Organic Balsamic vinegar Use a good quality one otherwise they can be too sharp
  • salt and pepper, a pinch of red chilli flakes(optional)
How to make
  1. Place all the ingredients in a Nutribullet and blitz until all the ingredients are finely chopped. It is not be a smooth paste.

  2. Using a spoon drizzle over the Buddha bowl or the salad. 

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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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Paprika Seeds & Nuts

These are a delicious snack that can also be used as a savoury topping for salads or on hummus. A great way of delivering Omegas and vital nutrients to the family.

Paprika Seeds & Nuts
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

These are a delicious snack that can also be used as a savoury topping for salads or on hummus. A great way of delivering Omegas and vital nutrients to the family. 

Course: Snack
Servings: 10
Calories: 604 kcal
Ingredients
  • 100 g Sunflower Seeds
  • 100 g Pine Nuts
  • 50 g Pumpkin Seeds
  • 3 tsp Paprika
  • 1 tsp Himalayan Salt
  • 1 tsp Ground cumin
How to make
  1. Place the nuts and seeds in a frying pan on a medium to high heat. Toss them frequently to avoid them burning.

  2. As the cook and toast, they will release their natural oils. Once they are toasted to your liking, turn the heat off and add the paprika and the salt to the pan. 

  3. Toss them so the mixture is evenly coated.

  4. Allow to cool before storing in an airtight container.

  5. These will keep for up to a week. 

Nutrition Facts
Paprika Seeds & Nuts
Amount Per Serving (100 g)
Calories 604 Calories from Fat 477
% Daily Value*
Fat 53.05g82%
Saturated Fat 5.63g35%
Sodium 187mg8%
Carbohydrates 10.53g4%
Sugar 2.57g3%
Protein 21.04g42%
* Percent Daily Values are based on a 2000 calorie diet.
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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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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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Thai Green Tofu Curry

 

Thai Green Tofu Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Once you have made the Thai Green curry paste from scratch, you will never buy shop bought again. It is quick and easy but more than that it is so fragrant and transforms the dish into a wonderful aromatic delight that is enormously satisfying. You can substitute the tofu for chicken or prawns. 

Course: Main Course
Servings: 8
Calories: 82 kcal
Ingredients
For the Thai Green Curry Paste
  • 2 tbs Sesame oil if you have an allergy use melted coconut oil / Olive oil
  • 3 Spring onions roughly chopped
  • 10 g Garlic cloves roughly chopped
  • 20 g Fresh ginger roughly chopped
  • 40 g Fresh Coriander
  • 25 g Fresh Thai basil
  • 10 g Stick of Lemongrass
  • 1 tsp Ground coriander
  • 1 Kaffir leaf fresh preferably but dried is fine
  • 1 tsp Ground cumin
  • Juice of 1 lime
  • ½ tsp Green chilli
  • 30 ml Tamari Soya Sauce
  • 2 tbs Water
  • 1 tsp Bouillon
  • 1 tsp salt
  • 1 tsp brown sugar
For the Curry
  • 2 tbs Sesame oil
  • 400 ml Coconut milk
  • 250 g Tofu or 250g boneless diced chicken chunks or 250g prawns
  • 500 g Assorted fresh vegetables; broccoli baby corn, leeks, sweet potato, bell pepper, pak choi, mange tout
How to make
To make the paste:
  1. Add all the ingredients into a Nutribullet, food processor or liquidizer and blitz until it turns into a smooth fairly runny paste. (I use a Nutribullet)
To make the curry:
  1. Heat the oil in a large pan.
  2. Add the vegetables and stir for a few minutes.
  3. Add the tofu( or prawns or chicken). Stir in well and cook for a few minutes.
  4. Place the paste in a mixing bowl and add the coconut milk to this. Stir to mix together.
  5. Add this coconut milk mixture to the pan. Stir and bring to the boil.
  6. Turn the heat done to allow the curry to simmer with a lid on it for 10 minutes.
  7. Serve with Basmati rice.
Nutrition Facts
Thai Green Tofu Curry
Amount Per Serving (100 g)
Calories 82 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2.2g14%
Sodium 291mg13%
Carbohydrates 4.23g1%
Sugar 2.19g2%
Protein 2.79g6%
* Percent Daily Values are based on a 2000 calorie diet.
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