Vegan Lentil Pizza

I’ve been fascinated by uttapam for a long time. Uttapam is a Southern Indian gluten free fermented pizza made from urad dal and rice. The last time I ate this it got me thinking… Could I make an Italian type pizza base using red lentils and oats – a Vegan Lentil Pizza? Was it possible?  

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The best way to make baked falafel?

Until this post I’ve never made proper falafel before!  There I’ve said it!  It seemed crazy trying to come up with my own falafel recipe if I hadn’t actually made anyone else’s ever. As we follow an oil-free vegan diet I searched for great oil free falafel recipes, which only used traditional ingredients and they seemed quite difficult to find.  

So I decided to try converting two popular falafel recipes to baked to find what I was looking for….

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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:

Spiced Roast Pumpkin Dip

This dip is so creamy, rich and easy to make.  While none of the ingredients dominate, it’s the roasted cumin seeds that are the star of the show and give the dip a complexity of flavour for very little effort.   This is the type of thing that can be quickly whipped up for a party and people will love it!

Prep time: 5 minutes
Cooking time: approximately 40 minutes
(Serves 4)

Ingredients

1 de-seeded slice of pumpkin (approx. 250g / 9oz) with skin on
2 cloves of garlic (skins on)
100g (3.5oz) drained cooked cannellini beans (or other white bean)
Juice of 1 lemon
2 tbsp tahini paste (or peanut butter)
1tsp whole cumin seeds
½ tsp chilli powder

Method

  1. Place pumpkin and unpeeled garlic cloves on a baking tray and bake in an oven preheated to 180°c fan, 400°f or 200°c conventional for 35-40 minutes.
  2. Dry roast cumin seeds on a medium heat frying pan until toasted and fragrant (about 5 minutes), they should darken in colour but not burn.  If you do burn the seeds, roast some new ones.  Burnt cumin seeds are bitter and will ruin the smoothness of the dip.
  3. Once pumpkin and garlic are baked, remove the skins from the garlic and scrape the pumpkin from it’s skin and place with the other ingredients into a food processor and blend until smooth.
  4. Great served with potato wedges, corn chips or crudités.

Watch me make it: