Grain-free bread

No grains, no dairy, vegan … but delicious!

This is my latest favourite ‘bread’ – it’s really more like a seedy savoury cake. It’s very filling and nutritious … unlike shop-bought gluten-free bread. It toasts and freezes well … it’s really versatile. Here’s how I make it (I make two and freeze one to save time) …

Ingredients:

  • 2 cups ground almonds
  • 1/2 cup psyllium husks (from a good health food shop)
  • 1 tbsp gluten-free baking powder
  • 1/2 tsp sea salt
  • 1/4 cup oil (coconut or olive)
  • 1/2 cup water
  • 4 large eggs (or 4 linseed eggs – see below)
  • Optional extras: tablespoon of fennel seeds (or cumin etc), 2 tbsp each of sunflower and pumpkin seeds … any other flavours you fancy … you could even make a sweet version with cinnamon and dried fruit (yum!).
  1. To make one linseed egg … soak a tablespoon of whole linseeds in four tablespoons of water for at least half an hour. Then blitz them in a Nutribullet or similar. It will form a good gloopy seedy sticky lump!
  2. Put all the dry ingredients in large mixing bowl and mix well
  3. Add the wet ingredients and beat until thoroughly mixed – you may need to add a little more water to form a dough.
  4. Pour into an oiled and paper lined small loaf tin
  5. Bake at 175 degrees until golden on top and a skewer comes out clean(ish).

Carrot top dip

Riverford delivered the most beautiful bunch of young carrots yesterday. The tops were so healthy and green I couldn’t resist having a carrot bonanza! Fresh young organic carrots dipped in a dip of their own tops … yum! Here’s how I made it …

Ingredients:

  • a handful of almonds (or any other nuts)
  • a bunch of fresh carrot tops – remove big stalks
  • juice of 1 or 2 lemons
  • extra virgin olive oil
  • 1/4 tsp sea salt
  • crushed garlic (optional)
  • a handful of basil (or any other herb)
  1. I soaked a handful of almonds overnight in filtered water with a splash of cider vinegar (this helps remove the natural toxins in nuts).
  2. In the morning, I drained and rinsed the almonds then blitzed them in my Nutribullet with the sea salt and lemon juice
  3. I stuffed in the carrot tops a handful at a time and blitzed them with a good glug of olive oil and a little water to loosen the texture.
  4. Finally I added the garlic and basil and blitzed to a smooth paste.
  5. Serve as a dip with raw veg or stir through pasta and risotto. I even make a salad dressing from it … just add vinegar and olive oil to taste.

Vegan Cauliflower & Chick Pea Coconut Curry

Vegan Cauliflower & Chickpea Coconut Curry

This lunch (or dinner with rice) ticks lots of trendy boxes! For a start, not one ingredient came from a supermarket. It’s 100% organic and vegan. It’s also really simple to make … here’s how:

  1. Empty a can of organic coconut milk into a large pan (check the ingredients of non-organic versions for emulsifiers and preservatives). You can add water if making soup.
  2. Grate in some organic turmeric root, ginger root and two cloves of organic garlic. These three ingredients are natural chelators of toxicity – they bond to chemicals to make them safe for removal from our body. That’s why it’s important to buy them organic. I get mine at Down to Earth in Dorchester (from Riverford). Optional: fresh or dried chilli
  3. Add a sliced onion or leek and bring these ingredients to a simmer for 5 minutes with the lid on.
  4. Add the cauliflower cut into small florets and any other vegetables you fancy (I’ve added a red pepper). You could add potato or sweet potato for a more substantial meal. I get all my veg from Riverford. Organic veg not only tastes better it is proven to be higher in nutrition.
  5. Simmer for 10 minutes and then add the chick peas. Buying these in a glass jar means you avoid the BPA-lined metal cans – these chick peas also taste really good. I get these in Down to Earth, Dorchester too.
  6. Simmer until the veg is cooked.