recipes
savoury french toast
(GF + DF)
INGREDIENTS
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Gluten free bread
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1 tbspn butter
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1 tbspn olive oil
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1 egg
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Chives
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Beef tomatoes (chopped in half)
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Spinach
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Salt, pepper and oregano to taste
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Sauce of choice (I chose Leon's Restaurants' vegan garlic aoili)
RECIPE
1. Heat up your pan and once it's hot, spread some butter in it
2. Beat up your egg in a flat bowl. Then dip both sides of your bread into the egg and place them on the pan to cook through on both sides
4. Then, using another pan, drizzle some olive oil around the circumference and place your beef tomatoes in to slowly cook through. Add salt, pepper and oregano to taste and allow the flavours to fuse together whilst it cooks. Repeat this for both sides of the tomato until it is soft enough
5. Once cooked, place your eggy bread and tomatoes on a plate and serve with a sprinkle of chives, spinach and sauce of your choice!
Egg burrito wrap
(GF + DF)
INGREDIENTS
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Egg
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Wholemeal gluten free wrap
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Lemon juice (fresh or bottled)
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Chopped mixed peppers
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Spinach
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Chopped red onions
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Chopped coriander
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Finely sliced cucumber
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Sauce of choice (I love ketchup with this one)
RECIPE
1. Heat your pan up and add a 2 tbspn oil
2. Beat up your egg in a bowl and when the pan is hot, pour your egg around the circumference of the pan and place a wrap on top whilst the egg is still wet
3. Let the egg cook with the wrap for 1 min and flip it over to ensure both sides are cooked to your liking
4. Once cooked, place your wrap on a plate and add your additional ingredients and drizzle with freshly squeezed lemon juice and sauce of choice
RECIPE
sundried tomato + cashew nut pasta (vegan + GF)
makes roughly 4 portions
INGREDIENTS
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1 red onion
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4 cloves of garlic
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4 tbsn olive oil
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2 red peppers
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1 courgette
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a handful of mushrooms
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handful of spinach
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handful of basil
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2 cans of chopped tomatoes
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1 jar of sundried tomatoes (284g)
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100g cashews
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oregano, salt, pepper + chilli flakes to taste .
1. To make the sauce, blend the cashews, garlic and sundried tomatoes (including the oil in the jar) together
2. Fry the onion in some oil + once browned, add the peppers (chopped) and stir for about 3 mins
3. Add the courgettes and mushrooms (both chopped) and let the flavours come together for about 5 mins
4. Add the sundried tomato + cashew nut sauce to the pan and stir for about 2 mins, again, allowing the flavours to come together
5. Add the chopped tomatoes to the mix + add salt, pepper, oregano and chilli flakes to your taste
6. When the sauce is nearly ready, add the spinach and basil!
INGREDIENTS
-
300g sweet potatoes
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70g agave nectar/maple syrup
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25g organic cacao powder
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125g peanut butter (optional)
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choc chips + nuts (optional)
Flourless sweet
potato brownies
(vegan + GF)
makes roughly 6 portions
RECIPE
1. Chop your sweet potatoes up and boil them for 20 mins until soft
2. Then drain the potatoes, mash them in a bowl and mix this with the additional ingredients (the heat from the potatoes should help everything combine nicely).
3. Pour the mix into a baking tray (lined with either parchment paper or oiled) and bake in the oven for 20 mins on 170 degrees ~ you will know when it’s ready if you stick a knife in the brownie and it comes back without any residue on there).
BANANA BREAD
makes roughly 8 portions
INGREDIENTS
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200g butter
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100g coconut sugar
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300g selfraising flour
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4 eggs
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Choc chips/chopped dark choc to preference
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3 overripe bananas
RECIPE
1. First, preheat the oven on 150 degrees
2. Mix the butter and sugar together until it becomes a smooth paste
3. Then add one egg at a time and mix until blended nicely
4. Slowly fold the flour in and once mixed, add 3 mashed bananas (be careful not to overwork the mixture as I’ve found this makes it quite tough)
5. Fold in the chocolate
6. Line a baking tin with parchment paper or oil to lightly lubricate the sides
7. Pour the mixture in + bake on 150 degrees for 1hr 15-30 mins (if your baking tin is narrow and tall). If your tin is much shallower and wider, it will require less time to cook so just keep an eye on it!
INGREDIENTS
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Gluten free wrap
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1-2 tbpsn houmous
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Handful of spinach
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1/2 avocado
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1/4 red onion (sliced long ways)
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Cucumber
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Mixed peppers
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Moroccon spiced chicken or 3 falafels
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Cracked black pepper
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Optional - sauce of choice (I chose Nando's' Perinaise for this)
RECIPE
houmous + Falafel or moroccon spiced chicken wraps
(vegan option and gf)
1. Place your wrap on a plate and smother a layer of houmous
2. Then line the wrap with a bed of spinach and all the additional ingredients on top with a crack of black pepper
3. Optional - drizzle your sauce on top
4. Fold the wrap up and enjoy!
vegan pad thai
(inspired by rachel ama)
makes roughly 2 portions
INGREDIENTS
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500g rice noodles
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Olive oil (enough to cook the veggies in)
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1 red onion
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3 cloves of garlic
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10g freshly chopped ginger
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Brocolli
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Carrots
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Bean sprouts
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Sugar snap peas
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1 red pepper
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1 orange pepper
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Coriander
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Sesame seeds
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3 tbspn soy sauce
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1 and 1/2 tspn tamarind
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1 tbspn lime juice
Optional
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1 tbsnpn maple syrup
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roasted peanuts
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sprinkle of chilli flakes
RECIPE
1. Heat your pan and drizzle some olive oil. (In another pot, boil some water and when it starts to bubble, cook your noodles for the suggested time)
2. When your pan hot, add your finely sliced onions, ginger and garlic and stir until golden
3. Then add your carrots and again stir until there is a slight char on them
4. Then add the rest of your vegetables (mixed peppers, bean sprouts, brocolli and sugar snap peas) and cook to your preference (cook longer if you prefer softer veg or shorter if you'd prefer it crunchy)
5. Add the sauces to the mix and tailor this to your preference i.e. add more maple syrup if you want a sweeter taste or more soy sauce if you want a saltier taste
6. When the vegetable mix is nearly ready, add your noodles and give it a stir for 2 mins (be careful not to overdo it as this could overcook the noodles)
7. Pour onto a plate and serve with roasted peanuts, coriander, sesame seeds and chilli flakes.
If you really want to be fancy, you can also serve with a wedge of lime!
Blueberry + chocolate french toast
(GF)
INGREDIENTS
-
Gluten free bread
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1 tbspn butter
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1 egg
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Handful of blueberries
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Coconut flakes
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Drizzle of Sweet Freedom chocolate drizzle
RECIPE
1. Heat up your pan and once it's hot, spread some butter in it
2. Beat up your egg in a flat bowl. Then dip both sides of your bread into the egg and place them on the pan to cook through on both sides
5. Once cooked, place your eggy bread and drizzle some chocolate sauce and blueberries
chocolate + hazelnut mug cake
(GF + vegan)
(recipe inspired by @strengthandsalad)
INGREDIENTS
2tbsp coconut flour
2tbsp cocoa powder
1/4 tsp baking powder
2 cubes of milk/dark chocolate
1/2tbsp coconut sugar
2tbsp chopped nuts (of your pref)
1 mashed banana (or 1 egg if not vegan)
3tbsp almond milk
1/2tsp vanilla extract
RECIPE
1. In a mug, mix the dry ingredients together until combined
2. Then add the wet ingredients to the mug and combine until has all been mixed together nicely
3. Push the cubes of dark chocolate into the middle of the cake and ensure to cover any exposed chocolate with cake mixture
4. Heat it up in the microwave for 2-3 minutes and voila!
Optional - serve with ice cream of choice
Thanks to Strength and Salad for this tasty recipe!
RECIPE