Recipes

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Ingredients

150g plain flour; 150g pinhead oatmeal/jumbo oats; 1tsp sea salt; 1tsp caster sugar; 1tbsp rosemary; 80mls water with 2tbsp olive oil

Method:

Pre heat oven to 200ºC fan/220ºc/Gas 7

Put all the ingredients into a bowl and mix with your hands until you have a rough dough. Add a little more flour if it is too sticky.

Roll out the dough - £1 coin thickness for chewier crackers, thinner for more crunch. Cut into shapes using a knife, pizza cutter or scone/cookie cutter

Transfer to a non-stick baking tray, prick with a fork and bake in a hot oven for 12-15 mins or until slightly golden.

Cool and store in an airtight tin for up to 2 weeks

Variations

Substitute rosemary for red/green pesto

Add 1tbsp grated parmesan or nutritional yeast flakes

Add 8-9 chopped olives and/or 1-2 chopped sun-dried tomatoes

substitute rosemary for cinnamon for a sweeter alternative

Use wholemeal flour instead of plain

Add your favourite seeds - linseed, poppy & sesame work well

Ingredients

1 cauliflower; 1-2 tbsp of rapeseed oil; 2-3 tsp tandoori curry powder (or madras/original curry). 

Method:

Pre heat oven to 200ºC fan/220ºc/Gas 7

Mix the oil and curry powder into a paste. You can keep the cauliflower leaves on for this recipe - they go crispy in the oven and help prevent the cauliflower drying out.

Rub the paste over the head of the cauliflower until thoroughly covered (picture above). Place in an oven proof tray and roast until tender (approx 30 mins).

Serve with Basmati rice and a curry sauce.

Variations

This recipe works well with pesto instead of curry. 

Pour over a tin of Suma Cheesy Pasta pot for a Vegan take on cauliflower cheese

Ingredients

1 nest of fine wheat noodles, 5g Vegan Bouillon, 1tsp Chinese 5 spice, 20g white roasted chickpeas, 10g sunflower mince, 4 large mushrooms

Method:

Add all the ingredients to a bowl.

Cover with boiling water and leave for 4 mins.

Stir and enjoy.

The fine noodles can be combined with any mix of herbs and spices to create a flavoursome noodle soup. The white chickpeas give added texture to the dish and along with the sunflower mince and mushrooms give a good protein content.

Add your own vegetables such as sugar snap peas/mangetout for extra crunch.

Ingredients

500g of Nuts (We used peanuts in this example)

20g Dark Cocoa Powder

1 Date (optional)

Ripe Bananas/Milk (For smoothie)

Method:

Lay nuts on a baking tray. Roast until they start to colour. The deeper the roast the darker the peanut butter.

Once roasted place into a strong blender and blend on high power. They will turn into a powder (pic 3), before turning into peanut butter (pic 4).

If you want to make choc nut spread then add your cocoa powder at this point. Add a date for sweetness if required. Blend until thoroughly mixed.

Scrape out blender and place into a container.

Add bananas and milk to the blender and blend for a choc banana/nut smoothie (makes cleaning the blender easier!)

Variations

Works well with any nuts

Add some jumbo oats to the milk for a more filling smoothie

500g of nuts will produce approx 1 x small takeaway tub of peanut butter and chocolate nut spread.

It will last ages out of the fridge - if you can resist that long!

A simple recipe which is ideal for batch cooking. Full details are in the blog here

High in Protein. A healthier, lower fat option compared to mass produced chocolate spread. Either keep it chunky or blend to a smooth paste.

Plain, fancied up, or improvised. You choose.