Recipes — dairy free RSS

This frosting is so easy you won’t believe it!

Frozen Raspberry Brownies (Gluten Free)First make the date mix: 180g soft pitted dates 1 Tbsp Coconut oil ½ Tsp Sea salt 2 Tbsp of Boiling water  Put all the ingredients in a food processor and blend to a smooth paste. Set aside Now for the Brownies.... 200g Dark chocolate 75% 50g Coconut oil (aroma free) 1 Tbsp Maple syrup 1 Tsp Vanilla extract 150g Ground almonds 2 Eggs  1 Handful Raspberries or Blueberries  Preheat oven to 180 degrees. Melt the chocolate and coconut oil in a heatproof bowl over a saucepan of gently simmering water. Once smooth and melted remove from the heat. Set aside to cool for a few minutes Then add in the ground almonds, eggs, coffee, maple...

500g Fresh or Shop bought hummus (Click here for my favourite brand 450g Baby Carrots Scrub clean, leave tops on. 1 Tbsp Olive oil 1 Tsp Sea Salt  1 Tbsp Za'atar  1 Tbsp Pine nuts 1 Tbsp Water Crispy Chickpeas 1 Tin Chickpeas 1 Tbsp Olive Oil 1 Tsp Sea Salt 1 Tbsp Smoked Paprika Garnish 1 Bunch Thyme 1 Punch Curly Leaf Parsley  1 Tbsp Pomegranate Seeds Zest of 1/2 Lemon Preheat oven to 200 Degrees. Prepare the carrots, give them a scrub and trim the pointy ends, but leave on a small amount of the stalks. Put them in a shallow baking tray. Top them with the olive oil, Za'atar, Pine nuts, sea salt and water. Roast them...

Serves 2 For the ceviche.... 250g Sea bass skinless & boneless, Cubed to roughly 1cm ½ tsp salt Juice of 3 limes Juice of 1 Lemon Optional Garnish 1/4 Red Onion, sliced wafer thin 1 Red Chilli, finely sliced  Small bunch of coriander, roughly chopped  Add the citrus juices to a small mixing bowl and combine with the salt. Refrigerate until chilled. Add the Chilli if using and leave for a few minutes then add the fish. Check the seasoning it can often need a touch more salt. Divide between serving bowls and decorate with the red onion and coriander if desired. Serve immediately. Sesame Crackers ½ Cup Sesame seeds (white,black or a mixture) ½ Cup Ground Flaxseed  1 Large...

SERVES 4  4 Chicken breasts  2 Eggs 1 Clove garlic, grated 1 Head Broccoli  1 Head Cauliflower Slice the chicken breasts by cutting through the middle horizontally. Place a layer of cling film over the chicken and bash with a rolling pin to flatten. Whisk the eggs and add in the garlic, pinch of salt & pepper. Pour over the chicken and refrigerate for 4-8 hours. Remove the majority of the stalks (you can stir fry these later with garlic and Tamari) from the broc and cauli then blitz the heads in a processor until they are fine crumbs. You may need to do this in batches.  Pour the crumbs into a large shallow dish and season with salt and...