gluten-free
Perhaps you’ve been diagnosed with celiac disease, gluten intolerance or maybe you just instinctually feel better avoiding this protein found in wheat, spelt, rye, barley, tritacle and in small amounts in oats. If you’ve tried some of the gluten–free ‘goods’ out there, enthusiasm for your new diet may have crumbled into a dry, bland, pitiful heap. I’ve been there, but with patience and creativity, I promise you'll find a whole new world of deliciousness opening up to you. Like, right now.
Soak almonds in the water overnight or for at least 6 hours; Drain the water from the almonds and discard. Blend the 3 cups of fresh water, dates, almonds until well blended and... (read more)
Preheat the oven to 200°; Chop the bananas in half, and then slice each half into two lengthways. Place them into a baking pan and pour the maple syrup and grapeseed oil over the... (read more)
Place approx ¾ cups of parsley, 3/4 of the feta, spring onions, garlic & lemon juice into a food processor; Pulse to roughly chop the mixture and then drizzle in the oil; Add salt... (read more)
Place the berries, honey, and water in a pan and cook on medium to medium high heat for about 15 minutes; Stir the mixture often and make sure it is not sticking and burning... (read more)
Pit dates (if not pre-done) and then in a bowl, pour boiling water over them and allow to soak for 20 minutes; Heat oven to 180°. Place hazelnuts on baking tray and bake for 10... (read more)
For the Koftas: Simmer the onion in the oil until soft but not browned, then set aside to cool; Add all dry ingredients together and mix; Mix onions, egg and lamb together, then... (read more)
Place the spices, oil, apple cider vinegar, chilli, ginger, garlic, and sunflower oil into a bowl and mix together. Add the paneer cheese and gently toss to mix spices and cheese... (read more)
Preheat the oven to 180°. Grease a circular cake pan with rice bran oil and dust with almond meal; In a large bowl, combine the almond meal, cocoa, xantham gum, coconut, salt,... (read more)
Cook the linguine in a large saucepan of boiling salted water until al dente (approx 8 minutes); Drain and set aside in a covered bowl to keep heat in; Heat ¼ cup of olive oil in... (read more)
Cut the eggplant into 1 cm thick slices; Sprinkle with salt, leave for 5 mins and mop up any excess water with paper towels; Heat a large pan, add 3 tablespoons of olive oil; Add... (read more)