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Snacks & Shakes

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Vegan Aquafaba Blueberry Lemon Muffins

I love these delicious blueberry lemon muffins. Bursting with the last of the fresh blueberries or utilising frozen ones, as I have done here, they’re a classic on my list of quick snacks to make in a hurry. Here I’ve used the amazing aquafaba, or chickpea water, to make them too. I find it’s best to use the water from organic chickpeas with no added salt where possible. These are not overly sweet so suit my taste as I’ve been reducing my sugar intake over the least 5 yeas and now find things I used to love are tooth achingly sweet! Ingredients · 250g all-purpose flour – see my flour blend in

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Vegan Coconut Ice Cream Bars

Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars.

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Vegan Breakfast Cookies

I know, cookies for breakfast? Well sometimes you just need an extra treat and these are definitely that. They’re firm on the outside and oh so soft and squishy within. They’re perfect warm from the oven, I love them alongside a protein smoothie too, but they’re equally good cold and last 4 or 5 days in an airtight tin (but not in our house!) Makes about 20 cookies Ingredients 2oog gluten free rolled oats 50g unsweetened desiccated coconut 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 2 flax eggs* 225g smooth almond butter 120ml maple syrup 1 teaspoon pure

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Make the Perfect Summer Salad - Asian Style Slaw Recipe

I love using red cabbage to make an Asian style slaw and add all sorts of ingredients depending upon what is in season. My favourites are the long Mooli Radish (also known as Diakon) I get at the Indian store on the outskirts of Leicester, fresh carrots and Kohlrabi which seems to keep turning up in our Riverford organic box and now comes in both a purple and a white variety. It looks a bit like an alien landing with a bulbous root and a myriad of stalks and leaves sticking out of it but tastes delicious and adds a nutty crispness to salads if finely sliced or grated. Ingredients 1 bunch of

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Great lunches start with falafel

I often make a batch of these delicious falafels most weeks and once cooked put them in the fridge ready for a quick lunch on the run. They’re perfect with sweet potato wedges and salad or for a super quick lunch I’ll just add them to a gluten free pitta or wrap. I love to make my own wraps but haven’t mastered gluten free pittas. If you have a favourite pitta bread recipe do share it. Ingredients 1/2 table spoon chia seeds mixed with 2 tablespoon water. Set aside while you get all the other ingredients together 1 small onion/scallion finely chopped 1 400g tin chickpeas, rinsed and drained 2

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Nut Butter Cookies - Gluten free and Vegan

What to do when you have a supply of amazing nut butters? Well for me there’s nothing for it but to get into the kitchen and get baking. Here’s the first of what will be a few recipes using the deliciousness that is Pip and Nut’s nut butters. These are delicious little snacks. Packed with healthy ingredients and nutrient dense they are both filling and delicious. You want to bake them until they’re crunchy on the outside but still soft on the inside. Don’t leave the kitchen in the last few minutes or they will be too crisp. Ingredients 220g gluten free flour. See my flour blend below or use a

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Sweet and Savoury Spicy Nut Clusters

I love to create these healthy nut clusters when I host one of my monthly healthy lunches (message me if you’d like to join me at one of them) or when I have friends coming round. They’re super simple, taste amazing and create a really healthy snack. I make a sweet and savoury batch using the same basic date mix at the same time but you can halve the dates if you just want to make one batch. Ingredients 120g dates pitted – makes a batch of each 110ml water Sweet Spiced Nuts 150g walnuts or pecans chopped 1 tsp mixed spice 50g dried cranberries, goji berries or blueberries 50g candied peel or

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The best homemade Oatcakes

When I first became gluten free and struggled to give up my addiction to carbs oatcakes were my go to staple. I now make my own as they’re super simple and you know what’s in them! For me these are a staple in my 30 days to healthy living plans when i'm helping clients to work out the foods that do and don't serve them. We eliminate wheat and gluten, dairy and refined sugar. Oatcakes and a healthy homemade dip have become my staple snack if i'm a little hungry mid afternoon post a dog walk too. Ingredients 200g medium oatmeal – I use oats and give them a quick blitz in the Nutri-bullet ½ tea

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Ali’s Innocent Millionaire Shortbread

Millionaire shortbread was one of the few things I couldn’t resist in a cake shop but since being gluten free I’ve struggled to find a vegan version that isn’t overly sweet or whose base isn’t cloyingly stodgy. So I put my thinking cap on and came up with this delicious alternative. My innocent shortbread has all the hall marks of the original but none of the sins. Packed with nuts, coconut oil and raw cocoa, and getting its sweet caramel texture from dates, it’s a delicious treat. Ingredients For the shortbread base 225g ground almonds 135g ground brazil nuts 80g pitted dates 1 scoop Arbonne

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