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
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
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
Mushrooms are known to be power houses for the immune system. There are various types of mushrooms, and each have specific benefits they can provide. Here is a little information on the mushroom ‘life cycle’ and the general nutrition of the different types. There are two parts to a mushroom. The Fruit Body appears above
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
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
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
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,
Creamy, smooth and deliciously tempting hummus is a favourite with all! Perfect with crudites, salad, in wraps, toasties and lovely as a chip n dip barbecue sharer too. Tanya’s recipe is a true family favourite! 1 tin of cooked chickpeas1 generous TBSP of tahiniFresh garlicSalt and pepperJuice of one lemonReplace the olive oil if desired
These sweet and oh-so-moreish muffins from Tanya will have you all appreciating sweet potato that little bit more! Makes +- 12Preheat oven to 180 C350g boiled sweet potato250g buckwheat flour200g almond meal5 TBSP maple syrup30ml almond/ oat milk3 TBSP melted coconut oil1 tsp bicarbonate of soda2 tsp baking powder1 tsp cinnamonPinch of saltAdd cooled sweet