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Personally I am not gluten intolerant, but I’m always looking for ways to bring different foods into my diet to make it as varied as possible as this is so good for our gut flora. That means not just using wheat flour in everything and perhaps something a little different from time to time. Like these Sunflower and Pine Nut Cookies which are made with a flour created with the seeds.
These protein packed biscuits are so tasty and sweet despite having no refined sugar in them. They have a little bit of sweetness from the agave nectar / rice malt syrup / honey – you decide – but much of the sweetness and flavour comes from the delicious pine nuts which are so naturally sweet. All the seeds also means these cookies are high in omega oils. They contain no nuts, so can be put in a kids lunchboxes and are good for anyone who has a nut allergy and is looking to include more plant protein in their life.
You can top them with nothing at all, some traditional jam (I’ve used some home-made blackberry and apple because we still have lots of jars left) or you can use my 5 minute chia jam instead. If you don’t want the extra crunch of the seeds which you put to one side when making flour, then just make a flour from the whole lot and have a smoother texture.
These Sunflower and Pine Nut Cookies can be frozen, so I like to make as a double batch, wrap and just pop straight into a lunchbox box from the freezer. There are also a brilliant breakfast on the go or a post gym snack.
Sunflower and Pine Nut Cookies
- 180g sunflower seeds
- 40g pine nuts
- 50g buckwheat flour
- 2 tablespoons arrowroot
- 1 teaspoon baking powder
- A pinch of salt
- 50g coconut oil or butter, melted
- 3 tablespoons agave nectar, rice malt syrup or honey
- 1 egg
- 1 teaspoon vanilla essence
- Around 3 tablespoons of jam of your choice
- Step 1 Preheat the oven to 150°C Fan/ 180°C/Gas 4. Line a baking tray with parchment or a silicone liner.
- Step 2 In a dry frying pan toast the seeds and pine nuts by stirring them while they begin to colour. Remove from the heat and set 3 tablespoons to one side, blitz the rest in a food processor or high speed blender to make a flour.
- Step 3 In one bowl mix the seed flour, whole seeds, flour, arrowroot, baking powder and salt. Mix well.
- Step 4 In another bowl beat the egg, melted oil/butter, nectar/syrup and vanilla.
- Step 5 Add the wet mix to the dry and combine until you have a firm dough.
- Step 6 Take tablespoons of the mixture and form into round patties, make a dip in the middle for a half teaspoon of jam.
- Step 7 Bake for 10-15mins until golden brown, allow to cool before serving as they will get firmer as they cool.
Frozen vegetables are brilliant if you’re trying to eat healthy, quickly and on a budget. Which let’s fact it is our January! They’re brilliant way of eating veggies that are out of season but still at their peak, and actually finding them at reasonable price. […]
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It’s always so helpful to have a quick and easy recipe up your sleeve which uses store cupboard ingredients and tastes delicious too. Even better if it’s accessible to as many people as possible. These healthy flapjacks are great for those who might not be able to indulge in a traditional flapjack because of their dietary requirements. They are gluten free (with the appropriate oats), refined sugar free, nut free and vegan so also perfect for lunchboxes and playdates!
But I’m going to let you into a little secret – my absolute favourite thing about these flapjacks is the total lack of washing up they create! While I love cooking, washing up is not something I enjoy at all. So these are a complete win all round.
Allergy Friendly Flapjacks
- 100g jumbo oats
- 125g finer, rolled/economy oats
- 2 very ripe bananas, mashed
- 1 cored and grated apple
- 75g mixed sunflower and chia seeds
- 75g raisins and/or cranberries
- 50g coconut oil
- 3tbsp rice malt syrup or maple syrup
- Step 1 Preheat the oven to 180°C/350°F/gas 4 and line a brownie tin.
- Step 2 Melt the coconut oil and syrup together in a pan or for around 20 seconds in a microwave, and add the mashed banana and grated apple. Combine.
- Step 3 Add the two types of oats, seeds and dried fruit and mix well.
- Step 4 Spoon into the tin and level so it’s tightly packed.
- Step 5 Bake in the oven for 25mins until the top is lightly browned.
- Step 6 Allow to cool before serving.
Pumpkins and squashes are still bringing a burst of colour to our tables as we slip into winter. But aside from soups a lot of people ask me how they should use these cheap and plentiful veggies. They are certainly underrated as a side dish […]
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There are so many reasons to love this Spinach, Carrot and Coconut Salad. Firstly, it’s actually really easy to throw together with things that you probably already have in your fridge. Secondly, coconut in a salad? I know it sounds weird but trust me it works. This salad is an amazing base to add any protein you might have that needs using up too – it’s so tasty it will instantly transform your leftovers. Because of the mixture of lime and chilli, it really lends itself brilliantly to being served with Mexican or South East Asian dishes. I love this salad on its own, with fajitas or quesadillas or topped with marinated Thai style tofu. You can make the salad in advance and it travels well for picnics but make sure you dress it just before serving so that the spinach doesn’t go slimy.
Spinach, Carrot and Coconut Salad
- 250g baby spinach leaves, washed
- 1 large carrot, peeled, grated
- 3 tablespoons of desiccated coconut
- 1/2 a bunch (around 15g) fresh coriander, roughly chopped
- 1 lime
- 3 tablespoons of a flavourless oil like rapeseed, sunflower or groundnut oil
- Half a red chilli, deseeded, finely chopped
- Step 1 Roughly chop the spinach leaves a little.
- Step 2 Mixed the spinach, grated carrot, coriander, desiccated coconut together.
- Step 3 In a bowl combine the juice of the lime with the oil and chopped red chilli. If you can leave this to stand for half an hour or longer.
- Step 4 Drizzle the dressing over the leaves, toss and serve.