Homemade Granola
Alison’s homemade granola is a delicious and nourishing way to start your day. Perfect served with yoghurt or plant milk, or enjoy as a topping to crumbles, bakes and desserts. Gluten-free, vegan, vegetarian, dairy-free Ingredients 250g / 2 ½ cups gluten free porridge oats 60g /½ cup sunflower seeds 60g/ ½ cup pumpkin seeds 60g
Lentil & Tomato Soup
A delicious warming soup, packed full of flavour. Perfect as a wholesome, filling lunch or light dinner. Inspired by the New Covent Garden Soup Co. Gluten-free, vegan, vegetarian, dairy-free Ingredients 1 tbsp extra virgin olive oil 1 medium onion ¾ tsp ground coriander ¾ tsp ground cumin Pinch ground cloves 350g red lentils 1.2litres vegetable stock 400g Tinned tomatoes 20g fresh coriander leaves Salt and pepper Method Heat oil and cook onion for 5 minutes in
Apple & Blackberry Crumble
This delicious homemade crumble is Alison’s favourite winter pudding recipe and is the perfect comforting dish for cold winter days. Serve hot or cold with coconut yoghurt for a healthy treat or try with creamy Oatly Creme Fraiche, Booja-Booja Vanilla ice-cream or Double Cream from the Coconut Collaborative. All ingredients available in store – just
Vegan Peanut Butter Mousse
INFO Serve up this delicious recipe that’s quick and easy to make. Made with simple organic ingredients including Biona peanut butter and coconut milk. INGREDIENTS 270ml Biona Organic coconut milk (refrigerated overnight) 70g Biona Organic smooth peanut butter 1 tbsp Biona Organic Brown Rice Syrup (2 if you have a sweet tooth) ½ tsp Vanilla extract A pinch of pink salt Desiccated
Gluten Free Nut Roast
A deliciously tasty Nut Loaf from Tanya, perfect for a veggie packed feast! 🥜 Topping – 2 chopped onions50g coconut oil125g chopped apricots200g chestnuts chopped8 chopped sage leaves100g ground almondsSalt and pepper Cook off ingredients except the ground almonds until soft.Once topping ingredients are soft add the ground almonds and press the topping mixture firmly
Gluten Free Fruitcake
This deliciously moist fruitcake has been made gluten free and vegan by our resident foodie Tanya. 1 TBSP soaked chia seeds300g GF plain flour250g coconut blossom sugar1 tsp baking powder1 tsp bicarbonate of soda1 tsp cinnamon1 tsp all spice100 ml almond milk8 TBSP melted coconut oil100g cranberries100g raisins100g chopped walnuts6 chopped medjool datesGenerous pinch of
Wild Apple and Cinnamon Hot Toddy
Now the nights are drawing in, it’s time to curl up with this delicious treat – a comforting cocktail with the perfect balance of sweetness and spice 🍂⠀⠀⠀⠀⠀⠀⠀⠀⠀This hot toddy features our Wild Apple and Cinnamon blend – combining apple, sweet cinnamon and hints of lively ginger and clove, mixed with darker spirits for a
Hot Malty Warming Cuppa
Try this creamy, malty hug-in-a-mug by Tanya for an absolutely delicious and warming brew for a cold crisp morning. 500ml hot water1/4 C cashews1 1/2 TBSP macaVanilla extract1 1/2 TBSP cacoa butter (+- 9 discs)1 TBSP Lucuma2 TBSP honeyPinch of salt Blend together and enjoy ☕️
Pulled Aubergine Dip
This lovely creation using tahini is the yummy Pulled Aubergine Dip by Tanya. You will need…3 aubergines (pricked with a fork and grilled for 20-25 mins until soft inside)2 TBSP tahiniJuice of 1 lemon1 TBSP almond butter3 gloves of roasted garlic (can be placed on grilled tray)Handful of flat leafed parsley Once aubergines have cooked,