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Seeded Crackers

Recipe:

Seeded Crackers

A really simple recipe with a really good result, these crackers make an awesome dipping and scooping tool for houmous and other kinds of dip. They are also great as a general cracker and can be served with soups and other dishes as a healthier alternative to bread.

Makes 2 trays of 30x20cm
Total Time: 2hr 50min
Cooking: 50min
Prep: 2hr

Ingredients

  • 50g linsed
  • 50g chia seed
  • 50g sunflower seed
  • 25g pumkin seed
  • 25g black sesame
  • 500ml of cold water

Method

  • Pre heat the oven to 165c
  • Measure all of the seeds into the mixing bowl and mix them well
  • Cover with the 500ml of water
  • Leave to soak at room temperature for 2 hours until the seeds have absorbed all of the water
  • Give the mix a good stir to make sure the seeds are evenly spread
  • Line the two baking trays with the non stick baking parchment
  • Split the seed mix between the two trays and spread it out as thinly as possible using the back of the spoon
  • Bake at 165c for 30minutes and then remove from the oven
    turn the crackers over so they are face down on the tray and then peel back the parchment paper so that it comes away from the crackers and remove it completely
  • Place the trays back into the oven and cook for a further 20minutes
  • Remove from the oven and leave to cool
  • Once the crackers are cooled then you can break up into the sized pieces that you would like

Equipment needed:

Oven, Baking trays x 2, Non stick Baking parchment, Mixing bowl, Spoon

Top Tips:

Always use non stick parchment. Normal baking paper with stick and blend into the crackers. Foil also works if you don’t have parchment.

Only spread the crackers as thin as the biggest seed and thiner will not hold very well.

Download Recipe PDF

Seeded Crackers

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Curried Crispy Chickpeas

Recipe:

Curried Crispy Chickpeas

Perfect protein packed snack buzzing with flavours.

Makes 20 x 40g portion
Total Time: 2hr 55min
Cooking: 45min
Prep: 10min + 2hr marinading

Ingredients

  • 800g of drained chickpeas
  • 1 clove of garlic
  • 40g of a red onion
  • 10g of peeled ginger
  • 5g of turmeric ground
  • 5g teaspoon of paprika
  • 5g teaspoon of cumin
  • 10ml of tamari
  • Juice of 1 whole lime 20ml
  • 10ml of cold pressed olive oil
  • 5g of ground coriander
  • 5ml of balsamic vinegar
  • 5ml of apple cider vinegar
  • 2g of dried chili flakes
  • 20g of nutritional yeast flakes

Method

  • Firstly, drain the chickpeas and place them into a bowl (this recipe will last for a while as its dry, so it is always worth batch making this and keeping in in an air tight jar)
  • Place all of the ingredients for the marinade into a blender and blend for 1-2 minutes until it is completely smooth
  • Then pour your marinade onto your chickpeas in the mixing bowl and leave for 2 hours covered with a tea towel. This will just allow the marinade flavor to soak right into the chickpeas
  • After the chickpeas have been marinaded place them onto the baking trays (lined with parchment) with the marinade liquid still with them as well.
  • Place them into the oven
  • Bake on 180c for 45minutes until the chickpeas are totally dry and a crunchy texture
  • Make sure you are giving them a shake and a move around every 10 minutes or so when they are in the oven to make sure that they don’t stick to the tray or to each other

Equipment needed:

High speed blender, Large mixing bowl, 2 baking trays, Oven

Download Recipe PDF

Curried Crispy Chickpeas

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Banana Bread

Recipe:

Banana Bread

An amazing healthy loaf – I use this for all different kinds of meals! It the perfect breakfast with yogurt and berries or great for a snack throughout the day.

Makes 1 large loaf / 18 slices
Total Time: 1hr 10min
Prep: 50mins
Cooking: 20mins
Storage: 5 days in the fridge (freezes well when fresh)

Ingredients

  • 5 bananas (as ripe as possible)
  • 60ml of coconut oil
  • 100ml of maple syrup
  • 5g of ground nutmeg
  • 5g of ground cinnamon
  • 10g of gluten free baking powder
  • A small dot of vanilla paste
  • 3 whole large eggs
  • 120g of buckwheat flour
  • 120g of spelt flour
  • A tiny amount of rapeseed oil just to line the loaf tin
  • A small pinch of Himalayan pink salt

Method

  • Melt down the coconut oil but standing it in a bowl of hot water prior to starting prep
  • Peel the bananas and place in to a mixing bowl, mash them with a whisk until smooth with a little bit of texture.
  • Once the bananas are mashed, add in the maple syrup and coconut oil and whisk well to combine. (make sure that the coconut oil has been melted down before adding it in to the mixture
  • Crack in the three eggs one by one and giving them a little whisk in between.
  • Follow this then by the nutmeg, cinnamon, baking powder, vanilla paste and salt
  • Once that is all combined together then slowly start adding in the flours – a spoon full at a time, you want to add it in slowly so that no lumps are left in the mixture
  • Mix with the whisk to form a nice smooth batter
  • Line the loaf tin with a little of the rapeseed oil to make sure the loaf isn’t going to stick to the tin (you can also line with baking parchment if you think that you might need to)
  • Pour the batter into the loaf tin
  • Garnish the top with half a banana if you would like to
  • Bake on 180c for 50 minutes
  • Take out and check with a knife if it is cooked and then allow to cool before slicing

Equipment needed:

A large mixing bowl, A loaf tin, Whisk, Oven

Top Tips:

  • If you want this recipe to be 100% gluten free swap out the spelt flour for either 100% buckwheat flour or just plain gluten free flour blend from doves farm
  • This recipe freezes very well (slice before you freeze then you can just grab out the individual slices)
  • Save half a banana to garnish the top of the loaf
  • To check that the banana bread is fully cooked place a knife right the way through it when it comes out of the oven. Leave the knife there for about 60 seconds and then remove slowly, if the knife is clean then the loaf is cooked.

Download Recipe PDF

Banana Bread

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Flaxseed Muffins

Recipe:

Flaxseed Muffins

With this awesome recipe you would rarely even notice the difference from a normal muffin. They are amazingly light and rise so well with the flaxseed eggs and baking powder. I was very very surprised and happy with the result of this very simple recipe.

Makes 6 Muffins
Total Time: 30min
Cooking: 15min
Prep: 15min

Ingredients

  • 300g of flaxseed eggs (refer back to the recipe in module 2 for how to make flaxseed eggs)
  • 60ml of coconut oil
  • 120g of coconut palm sugar
  • 250g of almond meal/flour
  • 250g of buckwheat flour
  • 100ml water
  • 10g of baking powder
  • 1 teaspoon of ground Cinnamon
  • Tiny spot of vanilla paste
  • A pinch of pink salt

Method

  • Preheat the oven to 165c and melt the coconut oil but standing it in a bowl of hot water
  • Combine all of the dry ingredients in a mixing bowl and mix well – coconut palm sugar, almond flour, buckwheat flour, baking powder, ground cinnamon and salt
  • Then mix in the flax seed eggs, the melted coconut oil and the vanilla paste
  • Whisk the mix together and add the water slowly just to let it down slightly this will make the muffins lighter and rise better
  • Lightly oil the muffin tins all the way around and then pour in the batter evenly
  • Bake on 165c for 20minutes

Equipment needed:

Oven, Muffin tins or silicon muffin mould, Mixing bowl x2, Whisk, Spoons

Additions:

There are so many variations on this recipe and the base recipe can pretty much always stay the same. Here are a few that I have tried:

Baked apple – Make an apple puree and put it through the muffin batter

Sticky toffee muffins – Make a caramel with dates to go on top after they have been cooked, you could even put a spoon full of it in the top of the batter before they get cooked too

Chocolate muffins – just simply add a table spoon of cacao powder to the mix and then make a chocolate sauce to go on the top after they have been cook

Top Tips:

Make the flaxseed eggs well in advance so that you are able to just make this recipe really quick and not have to wait around for the eggs to be ready.

Download Recipe PDF

Flaxseed Muffins

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Sweet Potato Fries

Recipe:

Sweet Potato Fries

The best oven baked sweet potato fries! An awesome snack or as a healthier alternative to white potato chips as part of a dish.

Makes 4 Portions
Total Time: 35min
Prep: 10min
Cooking: 25mins

Ingredients

  • 2 medium sweet potatoes
  • 2 cloves of garlic
  • 5g of smoked paprika
  • 10ml cold pressed rapeseed oil
  • A pinch of Himalayan pink salt
  • A pinch of ground black pepper

Method

  • Pre heat the oven to 200c
  • Cut the sweet potatoes lengthways and cut into equal sized chip shaped slices and add place onto the baking tray.
  • Add the crushed cloves of garlic
  • Drizzle them with the cold pressed rapeseed oil and a sprinkling of smoked paprika
  • Season well with salt and pepper.
  • Give them a good mix to make sure that they are all coated with oil and seasoning
  • Place in to the oven for 25 minutes

Equipment needed:

Oven, Baking tray, Chopping board, Chef’s knife

Top Tips:

The thinner you cut the chips the crispier they will go. Cook for a bit longer if you do want them crispier.

Download Recipe PDF

Sweet Potato Fries

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