I am seriously addicted to Ethiopian Red Lentil Stew and have been looking at different ways I could use the Berbere spice blend which is the base of this stew in new ways. That’s how these burgers were born. They are spicy, rich and bitey, and provide a massive flavour punch.
These gluten free, low fat alternatives to traditional stuffing maintain the juiciness and taste of normal bread based stuffings, thanks to the addition of apple sauce and chestnuts. Delicious on their own or with a nut or seitan roast these are a great additions to any Christmas or celebratory table.
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
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
- In a large mixing bowl mash bananas
- Add sugar, water and spices and mix thoroughly
- Add baking powder and coconut and mix thoroughly
- Add oat flour in two batches and mix thoroughly
- Spoon tablespoon portions onto a lined cookie tray, these will spread so leave space between them
- Bake in a preheated oven (180°c fan / 200°c / 400°f) for 25 – 30 minutes
- Remove from parchment and cool on a rack