Ingredients 1 tablespoon ground flaxseed 3 tablespoons water, plus more if necessary 2 tablespoons coconut oil, softened but not melted 1/2 cup brown sugar (or coconut sugar) 1/4 cup almond butter 1 teaspoon vanilla extract 2 cups almond flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup vegan semisweet chocolate chips Flaky sea … Read more
Ingredients 1 large carrot, peeled, coarsely grated 6 fresh dates, pitted, chopped 1/4 cup (40g) finely chopped dried pineapple 1 cup (90g) rolled oats 1 tablespoon almond spread (optional) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup (40g) desiccated coconut Instructions Process carrot, date, pineapple, oats, almond spread, if using, cinnamon and nutmeg … Read more
Ingredients 1/2 (about 650g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces 2 (about 260g) zucchini, cut into 2cm pieces 250g baby roma tomatoes, halved 250g dried fusilli pasta 1 small red onion, thinly sliced 2 tablespoons pine nuts, toasted Baby rocket leaves, to serve Dressing 1 ripe avocado, chopped 1 bunch fresh continental parsley, … Read more
Ingredients For the base 200g ginger nut biscuits, crushed 30g light muscovado sugar 1 tsp flaky sea salt 110g unsalted butter, melted For the filling 240g Christmas pudding 30ml brandy 30ml stout 1 orange, zested 2 x 280g tubs full-fat cream cheese 300ml pot double cream 200g light muscovado sugar 2 vanilla pods, split and … Read more
Ingredients 500 g frozen chopped spinach, thawed 1 medium onion, finely chopped 3 garlic cloves, crushed 410 g tin chickpeas in water, drained and rinsed 400 g ricotta cheese 4 medium British free-range eggs, lightly beaten 25 g fresh dill, finely chopped 6 sheet filo pastry 25 g unsalted butter, melted 50 g Greek-style cheese, crumbled 22 cm springform tin 1 tbsp olive oil Instructions Squeeze the excess moisture from the spinach and lay out on kitchen paper. … Read more