Potato Flatbreads & Spicy Carrot Dip

Inspired by Finnish potato flatbread this gluten free version is the business.  Using oat flour and mashed potatoes these are easy to make and delicious served with a dip.  Once you try it I guarantee you’ll want to make this over and over again!

It’s worth noting that these are denser than normal flatbreads because they are unleavened and gluten free.

Prep time: 15 minutes
Cooking time: 20 minutes
(Serves 4)

Ingredients

Flatbreads
300g oat flour
400g mashed potatoes
200ml plant mylk
Salt & pepper to taste
1 tsp thyme
1tsp garlic powder
1tbsp chia seeds combined with 3 tbsp of hot water (chia egg)
15g sesame seeds

Carrot Dip
240g white bean
2 carrots chopped into slices and cooked
2tbsp tahini
Juice of 1 lemon
1 tsp Ras El Hanout spice blend
1 tsp garlic powder
Salt & pepper to taste

Method

Flatbreads
Preheat your oven 180°c fan / 200°c / 400°f
In a mug make chia egg – mix thoroughly and leave to stand
In a large bowl add the mashed potatoes and plant mylk and mix thoroughly
Add salt, thyme, pepper, garlic powder and sesame seeds
Mix in oat flour in two batches until a sticky dough is starting to form
Knead the dough gently with your hands until it forms into a dough ball
Split dough ball into 8 pieces and spread out into 3mm thick flatbreads using your hands or a rolling pin
Bake for 20 – 25 minutes
Wrap flatbreads in a towel straight out of the oven to keep them soft and pliable

Carrot Dip
In a food processor or blender blend white beans, cooked carrots, tahini, lemon juice, Ras El Hanout spice, garlic powder, salt and pepper until smooth

Watch me make it:

Banana Bread Cookies (Vegan & GF)

These cookies are so simple and so tasty.  A great alternative to banana bread when you have over ripe bananas, they stay moist without oil thanks to the coconut and are naturally gluten free thanks to the oats.  Kids and bigger kids will love these!

Prep time: 5-10 minutes
Cooking time: approximately 1hr 20 minutes
(Serves 4-6)

Ingredients

180g (2 cups) oat flour
70g (3/4 cup) coconut
60g (1/2 cup) sugar
3 very ripe bananas
70ml (1/3 cup) water
1.5 tsp baking powder
¾ tsp ground cardamom
¾ tsp cinnamon

Method

  1. In a large mixing bowl mash bananas
  2. Add sugar, water and spices and mix thoroughly
  3. Add baking powder and coconut and mix thoroughly
  4. Add oat flour in two batches and mix thoroughly
  5. Spoon tablespoon portions onto a lined cookie tray, these will spread so leave space between them
  6. Bake in a preheated oven (180°c fan / 200°c / 400°f) for 25 – 30 minutes
  7. Remove from parchment and cool on a rack
  8. Enjoy!

Watch me make it:

Ethiopian Split Pea Stew (Vegan)

I was encouraged to try making this Ethiopian Split Pea Stew (or Kik Alicha) by the owner of Zeret Kitchen Ethiopian restaurant in Camberwell London.  This is the easiest of all Ethiopian bean stews, so is a great place to start if you’re interested in trying your hand at making Ethiopian food.  Best served with enjera (fermented pancake) but also delicious with rice!  This is made without oil, but the traditional stew has oil added.  If you live in London check out Zeret Kitchen – the food is absolutely delicious.

Continue reading “Ethiopian Split Pea Stew (Vegan)”

Thai Green Curry Rice Bake (Vegan)

This recipe captures the subtle fragrance of a Thai Green Curry in an easy rice bake. Pairing fragrant fluffy rice with caramelised top, this has become another favourite in our house. Easy to make in bulk and full of protein thanks to the tofu this recipes gives you the flexibility of amping up the green curry flavours and coconut to your taste.

Continue reading “Thai Green Curry Rice Bake (Vegan)”

Italian Bean & Pasta Soup (Vegan)

If you’re craving soup that will fill you up and keep you warm – this one’s for you.  It’s a hearty Italian Bean & Pasta soup.  Made from store cupboard ingredients and jam packed with vegetables, beans and pasta it’s thick and chunky texture will fit the bill during the colder nights!

Continue reading “Italian Bean & Pasta Soup (Vegan)”

Smokin’ Leeky Mac n Cheese (Vegan)

A smokey twist on an old favourite.  This recipe is a low fat, higher protein vegan version of traditional mac n cheese.  The smokiness adds a wonderful richness to this recipe.  I guarantee once you’ve made this once you’ll want it make it again and again.

Prep time: 20 minutes
Cooking time: approximately 40 minutes
(Serves 3-4)

Ingredients

230g (8oz) cannellini beans (drained)
200g (7oz) macaroni pasta
1 medium potato (peeled and cubed)
2 trimmed leeks
350ml (12.8 fl oz) plant mylk
30g (1 oz) cashews (soaked & drained)
3 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp paprika
1 tsp liquid smoke
1/4 tsp turmeric
Juice 1 lemon
Salt & pepper to taste

Method

  1. Preheat oven 180°c fan (400°f or 200°c conventional)
  2. Roughly chop leeks, peel potatoes and cut into cubes
  3. Cook the pasta as per instructions
  4. In a pot boil or steam potatoes until soft
  5. In a frying pan sauté leeks until soft
  6. Blend potato, cannellini beans, nutritional yeast, smoked paprika, liquid smoke, turmeric, paprika, lemon and salt and pepper into a smooth pourable “cheese” sauce.
  7. Put the cooked macaroni and leeks into In a 2L (2 quart) baking dish and mix together.
  8. Pour the “cheese” sauce over the top and mix through.
  9. Top with vegan cheese, breadcrumbs or nothing (it is just as good without any topping).
  10. Bake in the oven for 40 – 50 minutes.

Watch me make it: