Ingredients: 300g porridge oats, 150g of butter (or vegan alternative), 150g of golden syrup, 135g of brown sugar, 80g of pitted chopped dates, 2 tbsps. of peanut butter, 50g of dark salted chocolate (or vegan alternative).
Preheat oven to 150°C fan
Weigh out your butter, sugar and golden syrup and melt gently in a pan until runny and all ingredient combined
Pour the wet ingredients over your oats and dates and mix well until the oats are completely coated in the buttery mixture
Swirl in your peanut butter and pour into a lined baking tray so that the flapjack mixture lays an inch thick
Pop in the oven for 30mins
Allow to cool
Melt your chocolate and drizzle over the flapjacks, leave to set or cut into 12 squares and eat straight away…
I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.
Serves: 4 as a side dish
Ingredients: 1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…
Try out this easy recipe for mid-week inspiration! Uses mostly store cupboards and freezer ingredients too.
Serves: 4 (with maybe some leftovers)
Ingredients: 1 cup of cooked white rice (basmati or long grain is fine), 1 can of beans or your choice such as chickpea, pinto etc, 1 cup of frozen peas, 2 – 4 (depending on how many you want), decent sized sausages of your choice these can of course be veggie, decent sized sausages of your choice these can of course be veggie, 4 eggs, small bunch of chives or spring onions (keeping a little back for garnish), 1 clove of garlic, 1 veggie or chicken stock cube, splash of oil.
Cook your rice as per instructions and set aside
Meanwhile boil your eggs for 10mins and leave to cool
Cut your sausages into slices and fry on a medium heat with a little oil in a large pan with the garlic until browned
Mix in the chopped chives or spring onions and stir quickly
Crumble over your stock cube and add your frozen peas and beans with a little water and mix well
Add your rice and stir, so that the rice is coated in all the lovely flavours
Peel and slice your eggs and use to top the rice with the remaining chives or spring onions
Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!
Cook: 10mins Prep: Less than 5 minutes
Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.
Cook your pasta as per packet instructions
While this is cooking cut your broccoli up into florets and boil for around 6mins
Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
Drain your pasta and mix in the broccoli and walnut sauce
So glad I have created this recipes as pancakes are a real weekend treat in our household, I was a bit dubious at first, thinking that the pancakes wouldn’t be as fluffy as they are when using normal flour, but this recipe worked a treat! It was really good to make the mixture of Friday night too, so that it was ready for a lazy morning breakfast. These pancakes are also gluten free, sugar free and dairy free so feels like an even better start to the weekend!
Ingredients: 3 large eggs eggs, 1 cup of rice flour, 1/2 cup of Oat milk 1 tablespoon olive oil, 1 tsp of baking powder, pinch of salt, oil of your choice for frying.
Combine all you wet ingredients and mix well
Add slowly to the rice flour, baking powder, salt and mix well, so that there aren’t any lumps
Leave overnight in the fridge
When ready to cook, give the mixture another really good stir
Heat some oil in a pan and start to cook your pancakes in batches, using a 1 tbsp. to measure out each pancake
Cook on each side for 2 -3 minutes
Once cooked top with your favourites pancake topping, chocolate sauce and banana works, blueberries and honey or in my case, poached egg, pancetta, spinach and black pepper yummy!
Possibly my favourite dip ever…after hummus of course! Have a go at recreating this recipe at home and let me know what you think.
Serves: 4 as a side dip or more as part of a bigger Mezze Platter, (check out the links below for more ideas).
Cook: 40 mins Prep: 10 mins
Ingredients: 1 large aubergine, 4 tbsps. of olive oil, juice of one lemon, 2 tbsp. of tahini, 2 garlic cloves, 1/2 tsp. of powdered cumin, 1/2 tsp. of salt, your choice of nuts and a little more olive oil to serve.
Preheat your grill to high
Prick the aubergine all over and place under the hot grill for 15 minutes each side, until the aubergine skin becomes sunken
Allow to cool slightly and scoop out all the flesh and add to a blender or a bowl if using a hand blender
Chop the garlic and add to a pestle and mortar with the cumin and salt and pepper, mix to a smooth paste then add the olive oil
Add this mix to the aubergine and add the lemon juice and tahini and mix until smooth
Add a little more olive oil if the mixture needs loosening
Serve in a bowl with your choice of nuts for a garnish, (I used linseeds, walnuts, pine nuts and black sesame seeds), drizzle over some olive oil and serve with crudités or pitta or both!
Click on the links below to see my other Aubergine, Dips and Mezze Ideas x
Love meatballs but looking for a lighter, healthier gluten free option? Then try this delicious lemony almond meatball recipe, with easy peasy tomato sauce!
Makes: 18 meatballs
Prep: 15mins Cook: 40mins
Ingredients:For the Meatballs – 500g Pork Mince, 1 medium onion, 3 heaped tbsp. of ground almonds, 1 egg, zest of one lemon, 1 heaped tbsp. grated parmesan cheese, 1 heaped tsp. dried oregano, salt and pepper, drizzle of oil.
For the Tomato Sauce – Handful of cherry tomatoes, 400ml of passata, 3 cloves of garlic, 1 tbsp. of olive oil, 2 tsp. of balsamic vinegar.
Preheat your oven to 220f
Finely dice your onion and add to all of the other ingredients and work well to combine all of the ingredients together
Once combined, make into walnut sized balls and pop into a baking dish, drizzle with oil and cook for 30 – 40 minutes until browned
While the meatballs are cooking start on your sauce:
Finely chopped the garlic cloves and add to a pan with the olive oil
Cook for a few minutes on a medium heat then add roughly chopped cherry tomatoes and the balsamic vinegar
Cook for 5 – 10 minutes until the tomatoes start to break down, you can break them down a little with a wooden spoon
Add the passata and cook on a low simmer for 20mins
Serve the meatballs on gluten free pasta and your choice and veg and drizzle over the sauce
Looking for a filling but healthy meat free lunch? Then try my super easy, super delicious vegan rice bowl, if you omit the chilli even kids will love it!
Prep: 10 mins Cook: 30 mins
Ingredients: 1 cup of dried brown rice, 1 large avocado, 1 small can of sweetcorn, small bunch of spring onions, 2 tsp. brown miso paste, 1 tbsp. of sesame seeds (black, brown or white is fine), 1 tbsp. soy sauce, sprinkling of chilli flakes.
Pop the brown rice in a saucepan and add the miso paste, cook as per packet instructions
Once cooked, allow the rice to cool (this can be cooked the day before, or even in the morning if you have time)
Drain the sweetcorn and mix in with the rice along with the spring onions
Chop the avocado into slices and arrange on top
Sprinkle over the sesame seeds and chilli flakes and a little drizzle of the soy sauce