Apple and Raspberry Loaf with Cashew Cream and Fresh Berries

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Apple and Raspberry Loaf with Cashew Cream and Fresh Berries
This is a delicious vegan, gluten free loaf topped with cashew cream and fresh berries.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Cashew frosting/cream
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Cashew frosting/cream
Instructions
Loaf
  1. Preheat the oven to 180C and line and grease a loaf tin.
  2. Sift the flour, baking powder, and cinnamon into a bowl and add the xylitol.
  3. Add the oil, milk and vanilla essence and mix until thoroughly combined. Toss in the berries and apple.
  4. Pour into the loaf tin and bake for approx 40 minutes or until golden brown and a skewer comes out clean.
  5. Allow to full cool while you prepare the topping.
Cashew cream/frosting
  1. Drain the cashews and then put all of the ingredients into a high speed blender. Blend until smooth - add extra milk depending on preference of consistency.
  2. Place in freezer/fridge for 30 minutes to allow to set
  3. Pour the cashew cream over the loaf and top with fresh berries. Store in fridge until ready to serve.

Leek and Pea Flatbread

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Leek and Pea Flatbread
This is a savoury gram flour pancake or flatbread that contains chopped leeks and peas. It can be eaten with soups or salad but is equally delicious on its own. It is gluten free and has both protein and fibre which means that this pancake/flatbread will keep you fuller for longer.
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Instructions
  1. In a food processor add the gram flour, baking powder, spices, salt, pepper and water. Process into a thick batter.
  2. Then stir in the chopped coriander and spring onions.
  3. Heat some of the oil in a small frying pan/skillet and add a small handful of leeks and peas and fry for a few minutes.
  4. Then pour some of the batter mixture over the leeks and peas. Cook for 4/5 minutes and then turn it over and cook the other side for a few minutes or until golden underneath.
  5. Set aside pancake/flatbread and then repeat above process with the leeks, peas and batter. Serve immediately.

Chocolate Flapjacks

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Chocolate Flapjacks
These are easy to make nutritious snacks. Made with seeds, oats, dates, raisins, cocoa, coconut oil and raisins. They are full of antioxidants, iron and fibre. The oats, seeds and coconut slow down the rate at which the natural sugars from the fruit and syrup enter your bloodstream. Cocoa is also a powerful antioxidant.
Prep Time 10 minutes
Passive Time 2 hours
Servings
flapjacks
Prep Time 10 minutes
Passive Time 2 hours
Servings
flapjacks
Instructions
  1. Place the seeds and dates in a food processor and process for about 15 seconds.
  2. Add the oats and cocoa powder and process for a few seconds more.
  3. melt the butter in a saucepan and add to it the maple syrup.
  4. Combine the coconut oil and maple syrup to the food processor and process until well combined.
  5. Then stir in the raisins.
  6. Line the bottom of a small tray with greaseproof paper and then pour the mixture in and squash it down firmly to ensure it is compacted.
  7. Place in the fridge for 2 hours before turning the whole slab onto a chopping board and cutting into squares

Gram Flour Garlic and Rosemary Flat Bread

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Gram Flour Garlic and Rosemary Flat Bread
This flat bread is both vegan and gluten free. It’s made with gram flour and is therefore also full of protein and fibre.
Prep Time 5 Mins
Cook Time 15 Mins
Servings
Flat bread
Prep Time 5 Mins
Cook Time 15 Mins
Servings
Flat bread
Instructions
  1. For the mix - in a food processor add all the ingredients and blend until smooth.
  2. In a skillet pan heat some extra olive oil. Add the bread mix and cook on a medium heat for 5-10 minutes until cooked In the meantime melt the vegan butter until melted and add the garlic and rosemary.
  3. When the flatbread is cooked, pour the garlic butter over the top. Then place under a grill for a few minutes to get the top crispy. Add some fresh rosemary and seasoning to serve.
  4. .

Chocolate Chip Cookies

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Chocolate Chip Cookies
These cookies are delicious. They are both vegan and gluten free. Made with a combination of oats and almond flour together with vegan chocolate drops. They are quick and easy to make and great as a treat after lunch or as a snack with a cup of green tea. The almond flour means that they have both protein and fibre.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Instructions
  1. Preheat oven to 180C and line a baking sheet with grease proof paper.
  2. In a mixer place the coconut oil and xylitol and mix together. then add the vanilla extract and coconut milk. Continue to mix for another minute.
  3. Then add the almond flour, oats, and baking powder and continue to mix until a dough forms. add a further tablespoon of milk if too dry and crumbly.
  4. Then stir in by hand the chocolate chips.
  5. Then scoop out about 1 heaped tablespoon of dough and roll in your hands to form a ball. Place on the prepared baking sheet and push down gently to flatten. Continue to do this until all the cookie dough is used up.
  6. Place in the oven and cook for 152-20 minutes or until lightly golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.