These crunchy snacks are taste fantastic; you can mix up the spices to create different flavours. They are great at meal time sprinkled over soups and curry or added to scroggin mix.
Makes 2 cups, prep time 5 min, cook time 35min
2 C cooked chickpeas (or tinned)
½ tsp garlic powder
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp salt
Preheat oven to 190C and line a small baking tray. Make sure chickpeas a rinsed and drained well. Place in a mixing bowl and combine with spices and salt, tossing well to cover the chickpeas.
Spread in an even layer on tray and bake for 30-40 minutes, stirring every 10 mins until the chickpeas are golden, crunchy and have no moisture left inside them. Remove from oven and allow to cool before transferring to an airtight container.
This is a great accompaniment to Mexican dishes or burgers. You can make it in advance and store in the fridge.
Prep time 20min
1/3 cup lime juice
1/3 cup flax seed oil
1 tsp tahini
1 tsp whole grain mustard
1 clove garlic, crushed
2 tsp sweet chilli sauce
2 cups cabbage
2 small beets
1/2 cup parsley or coriander
1/2 cup lentil sprouts
1/4 cup pumpkin seeded
1/4 cup sunflower seeds
In a blender or food processor place all the dressing ingredients and blend well. Finely slice cabbage and then grate carrot and beets and place in serving dish. Finely chop parsley, and add to bowl along with sprouts and seeds. Pour over dressing and mix well. This will keep in the fridge for a day or so and can be made in advance.
An incredibly simple soup, full of goodness and a great way to use up extra greens in the garden.
Prep time 10 min, cook time 20 min
1 medium leek
4 cloves of garlic
1 tsp caraway seeds
1 Tbsp coconut or olive oil
6 cups tightly packed greens such as spinach, kale, cavelo nero, silverbeet.
1 litre veggie stock
Salt and pepper to taste.
Flax seed oil and hummus to serve (optional)
Slice onion and leek and sauté in a large pot with oil until softened. Add diced garlic and caraway seeds and cook for a further 2 minutes. Trim greens removing stems and roughly chop, add to pot along with veggie stock. Bring to boil then cover and simmer for 5 min until completely wilted.
Remove from pot heat, allow it to cool slightly. Blend using food processor or immersion blender. Once the soup is very smooth return to heat and allow to warm through, taste and season with salt and pepper.
To serve spoon into bowls, drizzle with oil and top with a dollop of hummus.
Makes 12, Prep time 15 min, cook time 8 min
I am always on the search to make sweet treats a little bit healthier especially gluten free ones.
This recipe utilises the sweetness of dates, it also has no added oil, eggs or dairy but still tastes good.
¾ Cup dates, soaked in ¾ cup boiling water for 5 min, drain ¼ cup of the liquid then blend to a smooth paste.
¼ Cup of crystallised or stem ginger
¾ cup buckwheat flour
¾ cup brown rice flour
¼ cup chia seeds
1 tsp egg replacer (found in most supermarkets)
1 tsp baking powder
1 tsp ground ginger
¼ tsp cinnamon
½ cup rice milk
1 Tbsp molasses
Preheat oven to 160C and line a baking tray. In a medium sized bowl sieve together dry ingredients. In a small bowl mix together 4 tbsp of the date paste, chopped ginger, milk and molasses. Add wet ingredients to dry mixing well; add a little more milk if mixture is dry and crumbly.
With wet hand roll tbsp sized balls of the dough and place on tray, flatten with a fork and then place a small dollop (about ½ a tsp) of the date paste on top.
Bake for 8 minutes, then remove and cook. As with a lot of gluten free baking it can dry out very quickly so store in an airtight container or eat them all quickly!