Gluten Free Sweet Potato and Coconut Milk Pastie!

Gluten Free Sweet Potato and Coconut Milk Pastie!



(Serves 2)
Ingredients:
Pastry -

300g gf doves flour
1 tbsp flaxseed
1/4 tsp oregano
1 tsp baking powder
2 tbsp coconut oil
100ml water

Filling-
3 medium sweet potatoes
1 can kidney beans, drained
1/2 can coconut milk
1 tsp medium curry powder

Sides-
1 head spring greens
1 cup frozen peas

First, place the sweet potatoes straight into the oven as they are whole at 200°C for 45 minutes.

Meanwhile in a bowl add the flour, flaxseed, oregano and baking powder. Put the coconut oil in a microwavable bowl and melt in the microwave for 40 seconds. Then add this to the flour and mix in along with the water, adding it gradually until a dough ball forms. Use your hands to form the dough. Line a baking sheet with baking paper or oiled tin foil. Then split the mixture in two and flatten out 2 long pizza shaped pastry shapes.

In a separate bowl add the kidney beans and coconut milk and once the sweet potatoes are soft, carefully take them out the oven and peel off the skin (and eat it) then mash and add to the mixture. Add the curry powder and mix well. Place a large dollop of mixture on one side of the pastry and fold over to close and form the pasty! Pierce holes in the top and bake in the oven for about 30 minutes.

Whilst they're nearly done tear some spring greens (collard greens) or cabbage into a frying pan along with water and peas, then steam fry until vibrant green. As the water evaporates, replace with more.
Carefully take out the oven, chop in two and serve!

Watch me make this in my latest VLOGMAS DAY 1 2016 video:




Gluten Free Sweet Potato and Coconut Milk Pastie!

Broccoli Cheese Bake! Gluten free vegan

Broccoli Cheese Bake! Gluten free vegan

An amazing broccoli cheese which is a twist on the typical cauliflower cheese. Made with a super cheesey almond cream sauce. This is so great as a display piece to serve on the table and carve for dinner. 

(Serves 2-4)

Ingredients: 

1 large head broccoli 

200ml Ecomil almond cream 

2 inches soya mature cheese, grated (Tesco)

1/4 tsp garlic powder

1/4 tsp dried oregano 

1 tbsp crushed cashew nuts 

2 medium tomatoes, sliced 

Chop the stalk off the broccoli and save for another recipe. Place the broccoli head on a baking tray lined with baking paper and bake in the oven for 30 minutes on 200℃ until soft. Meanwhile, in a bowl mix the almond cream, cheese, garlic, oregano and cashews. Once the broccoli is cooked pour the cheesey sauce over the top and bake for a further 15 minutes, add the sliced tomatoes over the top and further bake for 15 minutes until golden. Then serve with courgette noodles, spaghetti, roast potatoes or rice. Delicious! 

Broccoli Cheese Bake! Gluten free vegan

Mustard and Basil Chickpea and Broccoli Salad

Mustard and Basil Chickpea and Broccoli Salad

I find I get the most enjoyment out of my food when it takes me a while to munch through it. This lunch is perfect for that, it's full of flavour and has you munching through it for 15 minutes. 

(Serves 1)

Ingredients:

2 mini cucumbers sliced lengthwise 

1/3 can chickpeas

5 medium heads broccoli diced 

1 tsp wholegrain mustard

1/2 tsp basil purée

1 inch soya cheese finely diced 

Add all the ingredients to a lunch box and take to work! Don't forget a fork. This lunch is great to take along with a pot of walnuts and a Granny Smith apple.  

Mustard and Basil Chickpea and Broccoli Salad

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

A twist on raw hclf eating and cooked style, mixing raw courgette noodles with cooked roasted chickpeas, so so good! And a raw sweet potato and avocado sauce that makes it a perfect creamy fun healthy meal. 

(Serves 1)

Ingredients:

1 can chickpeas

1 tsp curry powder

1 courgette

1 medium sweet potato, diced 

1/2 avocado 

Drain the chickpea aquafaba juices into a blender and place the chickpeas on a lined baking tray, mix in the curry powder and bake in the oven on 200 degrees celcius for 20 minutes. Meanwhile, add the diced sweet potato and avocado to the blender and blend until smooth. Using a spiraliser or julienne peeler turn the courgette into noodles. Mix in the sauce and top with the roasted chickpeas and some fresh basil. Delicious. 

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

So I had no time to make lunch the night before so as I was making breakfast I put this tasty combination together. All done in about 5 minutes, from fridge to bag. No cooking and minimal chopping. 

(Serves 1)

Ingredients:

1 handful rocket

1 handful spinach 

1 handful broccoli stalks 

1 large tomato, sliced 

1/2 can chickpeas 

2 " soya cheese, cubed 

1/4 tsp garlic powder

1/4 tsp mixed herbs

1 tsp basil puree 

Add all the ingredients to a lunch box container. Throw in a folk, a small pot of nuts, a piece of fruit and head to work. 

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

6 Hour Satisfaction Breakfast! Raw Berries & Seeds.

6 Hour Satisfaction Breakfast! Raw Berries & Seeds

This breakfast keeps me satisfied, the cravings at bay and focused on the tasks of the day for 6 whole hours! You can switch it up with different fruit or switch the seeds up for different types. It's as quick as cereal and so cheap you'll be wanting it every morning. 

(Serves 1)

Ingredients:

1 large handful frozen mango

1 large handful frozen raspberries 

1 handful frozen or raw banana 

1 tbsp buckwheat groats*

1 tbsp flaxseed 

250ml boiling water 

1/4 tsp cinnamon 

Mix all in a bowl and top with the boiling water. This thaws the fruit and allows the flaxseed to thicken the water. Serve and enjoy! 

Using frozen fruit saves on time chopping as you can just pour it in the bowl. 

I hope you enjoy and let me know if you keep satisfied for up to 6 hours! 

*buckwheat groats are seeds which are more starchy unlike normal seeds which tend to be more fatty. They can be eaten like this raw or can be cooked to become fluffy. You can buy them from Tesco, Waitrose and most health food shops. 

6 Hour Satisfaction Breakfast! Raw Berries & Seeds

Pear and Courgette Noodle Salad (raw vegan)

Pear and Courgette Noodle Salad (raw vegan)

I've been loving my raw salads for lunch everyday for the past few months. They're so refreshing an surprisingly satisfying! Gluten free, vegan and even raw! 

(Serves 1)

Ingredients:

2 handfuls spinach

2 pears, diced 

1 courgette

1/2 red bell pepper, diced 

1 tbsp mixed seeds 

1 lemon, juiced 

To your lunch box add the spinach, then the diced pear and pepper, using a peeler peel the courgette over and over to form strips. Mix in the seeds and add the lemon juice. Pop in the fridge for lunch. If left overnight the lemon juice nicely marinades the veggies. Super tasty! 

I hope you enjoy this recipe. The sweetness of the pear and the crunchy veggies make a perfect deliciously healthy lunch. Take on the go with you along with a crisp green apple and a pot of nuts. Yummy!

Pear and Courgette Noodle Salad (raw vegan)

Butternut Squash and Hummus Soy Sauce

Butternut Squash and Hummus Soy Sauce

This is a super tasty combination you guys so must try! Just chopped in half and popped in the oven until golden and topped with tastiness! 

Ingredients:

(Serves 1 to 2)

1 medium butternut squash

2 tbsp hummus

2 tbsp Cocofina coconut aminos soy sauce (15% off code: bestfollowers http://www.cocofina.com/store/)

1 tbsp mixed seeds

1/2 handful parsley, diced 

Chop the squash in half lengthwise and place in the oven on a lined baking sheet. No need to spend time scooping out the seeds as they come out super easy once baked. Bake for about 45 minutes on 200 degrees celsius turning upside down half way through. Once it's cooked dice into bite size chunks. Top with hummus, coconut aminos, seeds and parsley. Enjoy! Mix the hummus and aminos together for the most amazing flavour!

This was so tasty, minimal chopping and just thrown in the oven and topped with yumminess. Hope you try it!

Robyn x

Butternut Squash and Hummus Soy Sauce

Curried Millet and Pea Steam Fry

Curried Millet and Pea Steam Fry

I've been enjoying millet recently, it tastes similar to couscous yet is a Wholefood and gluten free. Here i made a super simple veggie millet stir fry with no oil but water instead so I called it a steam fry aha. 

(Serves 1)

Ingredients:

80g millet

1 medium carrot, diced

80g frozen peas

80g frozen sweetcorn 

1/2 red bell pepper, diced

1/4 tsp parsley

1 tsp medium curry powder

1-2 tbsp Cocofina coconut soy sauce

In a wok or large frying pan add about 300ml water along with the millet and carrot and bring to a boil. You could cover with a lid to speed up the cooking. Cook until almost soft, about 20 minutes then add the spices, herbs, peas, pepper and sweetcorn. Stir together for a further 5/10 minutes, add more water if needed then serve! Top with some coconut soy sauce! Tasty!

You can get 15% off the coconut soy sauce with the code: bestfollowers http://www.cocofina.com/store/

Hope you enjoy!

Lots of love,

Robyn

Curried Millet and Pea Steam Fry

Pear and Mushroom Salad

Pear and Mushroom Salad

I have been enjoying the simplicity of chopped raw veggies and beans. All just combined in a bowl and enjoyed for lunch or taken to work in a lunch box. 

(Serves 1)

Ingredients:

1 pear 

1 orange 

3 romaine lettuce leaves 

1 medium mushroom 

5 cherry tomatoes 

1/2 can chickpeas

1/3 tsp cumin

Dice all the fruit and veggies and add to a bowl, add the chickpeas to a separate bowl and mash up with a fork then mix in the cumin. Add the chickpeas to the salad and serve! Top with lemon juice or balsamic vinegar if you fancy. Delicious! 

Super simple recipe! Hope you enjoy!

Lots of love, 

Robyn x

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

I absolutely love cookies as everyone does but it always requires either oats or flour. Today I came up with an amazing gluten free recipe using a can of chickpeas! I added coconut flour for an amazing coconut flavour but if you don't have it then just don't add it, they work delicious without. If you want to make these exactly with the coconut flour and coconut oil then head on over to Cocofina.com and use my 15% discount code: bestfollowers. http://www.cocofina.com/store/

(Makes 6 cookies) 

Ingredients:

1/2 can chickpeas

5 dates, pitted, soaked 

2 tsp coconut flour (optional)

1/8 tsp cinammon 

1/8 tsp vanilla powder 

10g coconut oil 

4 pieces of dark chocolate, finely chopped

Preheat oven to 180 degrees celcius. In a bowl add the chickpeas and dates and mash together with a fork. Add the coconut flour, cinammon, vanilla and coconut oil and combine well. Then mix in the dark chocolate. Using your hands form 6 medium patty like cookies and place on a baking tray lined with baking paper or tin foil. Place in the oven and cook for 15-20 minutes until golden. Take out of the oven and allow to cool thoroughly so the coconut oil can set hardening the cookies. Then enjoy! 

These are such a great snack food on the go. Hope you make them! 

Watch me make them: http://youtu.be/2uAk_ha20X8

Lots of love,

Robyn x

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

Vegan Cauliflower Couscous & Peas

Vegan Cauliflower Couscous & Peas 

I fancied a lovely fresh pea salad this evening for dinner. I had a leftover cauliflower to thought I'd blend it up in my food processor to form couscous. Super refreshing and delicious. 

(Serves 1-2)

Ingredients:

1/2 large cauliflower 

300g frozen peas

1 lemon 

1 bunch fresh corriander, finely diced 

1/8 tsp black pepper 

1 broccoli stalk, finely diced 

1/8 head red cabbage, finely diced

1 tbsp balsamic vinegar

2 tbsp diced walnuts and mixed seeds  

In a pan cook the peas until they pop and are vibrant green in a little water covered with a lid. This will steam them nicely. Meanwhile, break the cauliflower into florets and pop the in the food processor. Blend until finely chopped and looks like couscous. Scoop into a large bowl and mix in the lemon juice, coriander, drained peas, broccoli, red cabbage, vinegar and black pepper. Top with nuts and seeds. Serve! 

I hope ou like the recipe. If you do please share it around on Pinterest. Thank you. 

Lots of love,

Robyn

Vegan Cauliflower Couscous & Peas 

Vegan Recipe: CARROT & BANANA CAKE

Vegan Recipe: CARROT & BANANA CAKE Sugar free and fat free! 

I woke up this morning and fancied making a carrot cake! So I thought I might as well share the recipe with you all. Unfortunately my first attempt failed horribly as I added water to the mixture so make sure you don't add any water, even if you think it's too dry. The carrots release a lot of moisture when cooking so don't worry about that. Here's the delicious recipe that worked!

(Makes 1 cake) 

Ingredients: 

2 ripe bananas 

4 gooey or soaked dates, pitted

1 medium carrot grated 

100g flour (plain wheat, or gf) 

1 tsp baking powder 

1/4 tsp allspice 

First of all preheat your oven to 180 degrees celsius. Peel and mash your bananas in a bowl along with the dates. Then mix in the grated carrot. To the flour add the baking powder and allspice, mix and gradually stir into your wet mixture. Once a sticky dough has formed add to a lined rectangular tin and bake for 35 minutes until a knife comes out clean. Serve warm or allow to cool then slice and eat with a warm cup of herbal tea. 

I hope you like the recipe!

Watch the video here: https://youtu.be/t_5CJlhS8O4

Lots of love, 

Robyn 

Vegan Recipe: CARROT & BANANA CAKE

Vegan Lunch Box Recipe: Wraps

Vegan Lunch Box Recipe: Wraps

I have been making these for lunch so much recently. Wraps are great as you can fill them with pretty much anything. These ones in particular were great! 

(Serves 1)

Ingredients:

1 seeded wrap (or gf wrap) 

3 large romaine lettuce leaves 

3 mushrooms

4 inches cucumber 

1 orange

1 tsp hummus 

Slice up the mushrooms into thin slices, cucumber into strips and orange into small pieces. Lay out a wrap and spread the hummus down the centre, lay on a lettuce leaf, couple or mushroom slices and a few cucumber strips. Roll up the wrap tightly from right to left and slice in two. Serve! Or make some raw wraps by using a lettuce leave as the wrap! Place in the hummus and a few veggies, snap up the bottom first then roll in the sides. Serve the excess veggies on the side.  Delicious! 

Really simple but oh so yummy! Why not trya out my cashew herb sauce instead of hummus recipe? 

Cashew Herb Sauce: http://bit.ly/1Rxpc8q

Lots of love,

Robyn x

Vegan Spicy Bean and Broccoli Fajita

Vegan Spicy Bean and Broccoli Fajita 

Made this tasty spicy open fajita! Just cooked in a pan broccoli, mushrooms, canned tomatoes, fresh chilli, kidney beans, sweetcorn & peas thickened with flour topped with nooch and lettuce 😋 Super incredible and I even made broccoli lettuce wraps! Here's the full recipe: 

(Serves 2-4)

Ingredients:

1/2 head broccoli diced 

5 small mushrooms diced 

1 can chopped tomatoes

1 red fresh chilli

1 tsp mixed herbs

1 can kidney beans

1/2 cup frozen or can sweetcorn 

1/2 cup frozen peas 

1 tbsp flour (gf or plain wheat) 

1-4 seeded fajita wraps (gf or wheat) 

Optional: nutritional yeast, cos lettuce, mixed lettuce 

In a large pan add 200ml water, the tomatoes, diced broccoli, mushrooms, chilli, herbs, beans, sweetcorn, peas and more water if needed. Bring to the boil and simmer. Once the broccoli is soft (about 10 minutes) add a paste of flour and water to the pan to thicken. Place a wrap on a plate and fill with the fajita mix! Optionally top with nutritional yeast and salad. 

If you have leftovers just place in a container and store in the fridge for 3 days or freezer for 3 months. 

Whist you're eating the filling how about wrapping some of the broccoli in cos lettuce wraps! Then once you've got a small amount of filling left fold up the wrap. 

I hope you enjoy as much as I did! 

Lots of love, 

Robyn x 

Vegan Spicy Bean and Broccoli Fajita 

Crispy Base Beet Pizzas

Crispy Base Beet Pizzas

(Makes 1 pizza)

Ingredients:

Wheat Base -

75g wholemeal flour 

25g plain flour 

25ml water

GF Base -

75g doves farm bread flour

25g gram flour

25ml water

Toppings:

1 tbsp tomato purée

1/2 tsp mixed herbs

1/2 large fresh tomato 

1/2 cooked beetroot 

1/3 courgette

1/3 green pepper 

In a bowl measure out the flour and gradually mix in the water using a spatula. Form a dough then dust with some extra flour. Onto a baking sheet sprinkle some flour and place on the dough, using a rolling pin or the outer edge of a mug roll out until really thin and round. In a small bowl mix the tomato purée with a tbsp of water and the herbs.  Then spread out onto the base with the back of a spoon. Slice up the toppings and place on top. Bake in the oven for 20 minutes on 180 degrees Celsius. Serve! Tip: Use scissors to cut the pizza into slices. 

Potato Wedges | Oil Free

Potato Wedges | Oil Free

(Serves 1-2)

Ingredients: 

500g white potatoes

200g sweet potatoes

1/2 tsp mixed herbs

1/2 tsp chilli powder

2 tbsp sweet chilli sauce 

Rinse the potatoes and chop the potatoes in half and then into wedge strips. Place on a large baking pizza tray (with holes in it) or covered in baking paper and place the wedges skin side down. Sprinkle with the herbs and chilli powder and bake for 50 minutes on 200 degrees celsius. Then enjoy dipped in sweet chilli sauce. 

Savoury Pancake Wraps

Savoury Pancake Wraps

(Serves 1-2)

Ingredients:

100g flour (wheat or gf)

2 carrots

4 stalks cavolo greens

2 tbsp humous (optional but so tasty)

Mix the flour with enough water to make a batter. Boil the kettle, chop the greens up with scissors and add to a bowl, pour over boiling water, grate the carrot and set aside. Pour the batter into a dry ceramic frying pan on a medium - high heat. Cook, flip then fill with a spread of humous, grated carrot and greens. Roll up and enjoy! 

Homemade GlutenFree Pasta

Homemade Gluten Free Pasta 

(Serves 1-2)

Ingredients:

100g gram flour

100g plain gf flour

Bring a full pan of water to the boil, meanwhile add the flour to a bowl and gradually add enough water to form a dry dough. On a clean surface or on baking paper roll out gently until it's about a 1/2 cm thick. Cut into random size pieces and squish into any desired shape. Once all the shapes are made place in the boiling water and cook until the pasta floats to the surface. Scoop out and serve! Here I've poured over a sauce of simmered water, tomato purée and herbs!