This recipe couldn’t be simpler, hence the name! The taste, however, is full of punch and freshness. Slaw is an amazing side as it goes well with so many things- fresh and flavourful this will add a beautiful (literally) crunch to any dish!
1/2 a Red Cabbage
3 Heaped Tablespoons of Greek Yoghurt
1 Teaspoon of Dijon Mustard
Juice of Half a Lemon
1 Spring Onion
Roughly dice the cabbage and add it to a large bowl. Don’t give this too much thought, it’s nice to have different shapes and sizes in each bite! Grate the carrot in on top and mix it all around.
In a separate bowl combine the yoghurt, dijon, lemon juice and salt. Pour the sauce over the slaw and toss it all around.
Sprinkle with some chopped spring onion and serve!
This recipe is Gluten Free.
I know pumpkin pie is all about Thanksgiving and we’re still a few weeks away but I just couldn’t resist! Every time I passed a pumpkin in the supermarket they reminded me how good it is! I adapted the filling recipe from the back of my can of Libby’s pumpkin purée and decided to make a pecan crust as they pair so deliciously with pumpkin. Whether your a pumpkin pie addict or you’ve never tried it, this is sure to win you over to my healthy-fied version!
For the Crust:
2 Cups of Pecans
1 Cup of Ground Almonds
2 Tablespoons of Coconut Oil, Softened
1 Pinch of Coarse Salt
For the Filling:
1 Can of Pumpkin Purée
1/2 Cup of Agave or Maple Syrup
1/2 Cup of Coconut Milk
2 Teaspoons of Cinnamon
1/4 Teaspoon of Ground Cloves
1/2 Teaspoon of Ground Ginger
Pinch of Coarse Salt
First make the crust. Add the pecans to your food processor and blitz until you have a coarse pecan flour.
Add in the egg, coconut oil, pinch of salt and ground almonds and blitz until you have a sticky-ish dough that starts to clump together.
Press the dough into your pie dish evenly. I used a silicone pie mould because I wanted to take the entire pie out of the dish for serving but you can use a pretty glass or ceramic dish if you want to serve straight from it.
Add the pumpkin purée and eggs to the food processor and blend just to combine.
Add in the coconut milk, agave, spices and salt and blitz until you have a gorgeous creamy mixture.
Pour it into the pie crust and bake at 180’C for 40 minutes.
Take it out and let it cool completely so that it sets. Then serve and enjoy!
This recipe is Gluten Free, Dairy Free & Paleo.
The silver lining to this cold weather is all the amazing wintery flavours that come with it. I love all of my other granola flavours ,but to me apple and cinnamon together is one of the cosiest tastes and this is the perfect granola for this season! With warm almond milk it makes a gorgeous hot breakfast- just like a grain free porridge, or have it sprinkled over just about anything or simply straight out of the jar!
Makes 1 Jar
1 Cup of Ground Almonds
1/2 Cup of Desiccated Coconut
1/2 Cup of Flaked Almonds
2-4 Apples (Depending on their size!)
3/4 Cup of Walnuts
1 Teaspoon of Cinnamon
1/4 Cup of Coconut Oil, Melted
1/4 Cup of Agave/Maple Syrup/Honey
Roughly chop the walnuts and add them to a large bowl. Grate the apples in on top and then add the rest of the dry ingredients in and mix it all to combine. Make sure to grate the entire apple on not waste any, the applier the better!
Then add the coconut oil, followed by the agave and mix.
Spread the mixture out evenly on a baking sheet and bake at 180 ‘C for about 25 minutes. It takes a little longer than my usual granola because of the moisture in the apples. Check it a couple of times throughout and toss it around with a spatula so that it cooks evenly. When it’s a toasted golden colour take it out and use the spatula again to break up any big chunks.
Leave it to cool completely before storing it so that it gets nice and crunchy.
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.