Servings: 2 (2-3 pancakes each) Time: 10 minutes
Wet: Coconut oil for cooking Dry: Toppings:
150g pumpkin puree
150ml plant-based milk
1 tsp pure vanilla extract
1 tbsp maple syrup
100g oats, ground into a flour
1 tsp baking powder
1 tbsp flaxseed
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
toasted pecans or walnuts
drizzle maple syrup
sprinkle of cinnamon
Coconut oil for cooking
1. Add all of the wet ingredients into a blender or food processor and mix until fully combined.
2. Add the dry ingredients and blend again until a smooth mixture is formed.
3. Heat a little coconut oil in a large non-stick frying pan over medium heat. When the pan is hot add a generous amount of batter to the pan and use the back of a spoon to even it out. I tend to do about 3 tbsp but you can make each pancake as small or large as you like. If your pan is large enough you may be able to cook 2-3 pancakes at a time.
4. Cook for about 3-4 minutes on each side until it turns a golden brown colour (turn the heat down if they start to burn at all). Add a little more oil if necessary in between each batch. If you’re making quite a few, it may be worth turning the oven on low to keep the cooked pancakes warm.
5. Assemble on a plate and top with stewed apple, greek yoghurt, toasted pecans and a drizzle of maple syrup.
Servings: 4 Time: 40 minutes
3 tbsp coconut oil or olive oil To serve:
1 large white onion, peeled and diced
3 garlic cloves, peeled and minced
2 tbsp ginger root, peeled and grated
1 tsp fresh turmeric root, peeled & grated
3 medium-sized beetroot, cut into cubes
2 carrots, peeled and sliced
750ml good quality vegetable stock
100ml plant-based milk
salt & freshly ground black pepper
pumpkin seeds, roasted in spices eg turmeric, cinnamon, cumin, paprika
swirl of natural or non-dairy yoghurt
3 tbsp coconut oil or olive oil
1. In a heavy-bottomed pan, melt the coconut oil over low heat and add the onion, Sauté for 5 minutes then add the garlic, ginger and turmeric and cook for another 5 minutes, being careful not to burn.
2.Add the beetroot, carrots, and stock and bring to boil. Turn down the heat and simmer for 20-30 minutes until the beetroot and carrots are cooked through.
3.Allow to cool a little then pour into a high-speed blender or food processor along with the plant-based milk, salt and pepper. Blend until smooth and creamy and season to taste.
4.Transfer back into the pan to heat up if serving straight away.
5.Pour into four bowls and serve with a sprinkle of spiced roasted pumpkin seeds, a swirl of yoghurt and a chunky slice of sourdough,
6.This will keep for up to five days in the fridge or it freezes amazingly.
Servings: 4 Time: 1 hour 50 minutes
Pesto: 1.5kg whole organic free range chicken 1 kg root vegetables, peeled and chopped 2 tbsp clear honey
25g blanched almonds
1 large bunch basil, chopped
25g parmesan grated
1 garlic clove, chopped
1/2 lemon, zest and juice
100ml extra virgin olive oil
1 lemon, halved
– sweet potatoes
3 tbsp olive oil
5 thyme sprigs, leaves only salt and pepper
1.5kg whole organic free range chicken
1 kg root vegetables, peeled and chopped
2 tbsp clear honey
1. Preheat the oven to 200C fan.
2.To make the pesto, simply add the almonds, basil, parmesan, garlic, lemon juice/zest, salt, and pepper to a small food processor or high-speed blender. Mix to form a rough paste, then scrape down the sides of the processor, turn it back on and slowly drizzle in the olive oil until everything is fully combined.
3.Layout the chicken on a large roasting tray and stuff the cavity with the lemon halves. Then, using your fingers, make a pocket between the skin and flesh and rub in about a third of the pesto. Rub the outside with another third. Roast for 20 minutes.
4.Meanwhile, in a large bowl, toss the root vegetables with the honey, olive oil and thyme and season with salt and pepper.
5.Turn the oven down to 180C fan, scatter the vegetables around the chicken and roast for another 50 minutes until the chicken juices run clear and the root veg are golden and slightly crispy,
6.Set the chicken aside to rest covered loosely with foil to maintain heat and use the roasting juices from the tin to make a gravy.
7.Drizzle the remaining pesto over the chicken and veg and serve with gravy and some greens.
Servings: Servings: 1 loaf Time: 1 hour 20 minutes
Dry: Wet: Extras:
150g wholemeal flour
100g plain flour
50g ground almonds
150g coconut sugar
3 tbsp ground ginger
2 tsp cinnamon
1 tsp nutmeg
1 tbsp chia seeds
1 tsp baking powder
1 tsp bicarbonate of soda
4 tbsp coconut oil
300g pumpkin puree
100ml plant-based milk
1 inch grated ginger root
50g pecans, roughly chopped
50g soft dates, chopped
20g pumpkin seeds
1. Preheat oven to 180C fan and line a loaf tin with baking paper.
2. Combine dry ingredients together in a large mixing bowl apart from the pecans and pumpkin seeds.
3. In a small saucepan, melt coconut oil and then stir in the pumpkin puree, milk and grated ginger. Add to dry mixture and combine well to create a smooth mixture. Finally, add the pecans, chopped dates, and pumpkins seeds.
4. Pour into a loaf tin and decorate the top with any pumpkin seeds or pecans. Push these slightly under the surface so they don’t catch on baking.
5. Bake for 50 minutes then test with a knife to check it comes out clean. Leave to stand for 10 minutes then turn out to cool on a wire rack.
6. Slice & enjoy. Delicious as an afternoon snack, either fresh or toasted. Spice it up with some sliced banana, cinnamon and a drizzle of maple syrup.