good-quality crackers that aren’t laden with wheat and sugar – these are simple to make, and oh-so-tasty. Dip them in everything!
serves 4
2 avocados
2 limes
good pinch sea salt
1 tsp chilli flakes
pinch cayenne pepper, to taste
1 tbsp extra virgin olive oil
Slice open the avocados and scoop out the flesh. Put the rest of the ingredients apart from the extra virgin olive oil into a bowl, and gently mash with a fork.
Drizzle over the extra virgin olive oil, and serve sprinkled with extra cayenne if you like.
The guacamole keeps for 2 days in the fridge .
rosemary crackers
makes around 30 crackers
1 small beetroot
150g rice flour, buckwheat flour or ground almonds
1 tbsp dried rosemary
1 tsp salt
1 tsp freshly ground black pepper
2 free-range eggs
3 tbsp coconut oil or butter, melted and cooled
Preheat the oven to 180°C/350°F/Gas mark 4. Peel and grate the beetroot and squeeze 1 tablespoon of juice from the gratings into a bowl.
Put the flour or ground almonds, beetroot juice, rosemary, salt and pepper into a bowl, and mix together.
Put the eggs and coconut oil or butter in a separate bowl with the melted and cooled oil or butter, and whisk them together. Pour this into the dry mixture, and massage until it forms a dough. If it is too dry, add a little water.
Grab some baking paper and use it to line a large, flat baking sheet, then cut out another strip of baking paper the same size. Place the dough between the two sheets of baking paper and, with a rolling pin, roll it out in a 30cm square.
Cut the dough into 24 rectangular crackers with a sharp knife. Use the knife to wedge thin gaps between the crackers so they cook separately.
Bake for 15 minutes until golden and crispy. Flip them halfway through to ensure even cooking.
sweet potato dip
This dip is insane. Creamy and spicy and full of goodness. Slather it over everything – poached eggs, crackers . . . the list is endless.
makes about 250g
250g sweet potato, peeled and cut into 2.5cm pieces
2 tsp ground ginger
4 tsp coconut cream
2 tbsp tahini
2 tsp gluten-free tamari, soy sauce or Liquid Aminos
2 tbsp sesame seeds
salt and pepper
Boil the sweet potato for 20 minutes, or until soft, in around 100ml water with a pinch of salt. Drain in a colander and reserve the liquid.
In a food processor blend the sweet potato, ginger, coconut cream, tahini and tamari, soy sauce or Liquid Aminos. Blend until smooth, and add a little of the sweet potato cooking water to thin it out if you want.
Toast the sesame seeds in a dry frying pan for 1 minute, stirring constantly so they don’t burn. Put the sweet potato mixture in a bowl, and top with the toasted sesame seeds and some ground pepper. Leave to cool, then refrigerate.
Serve chilled, with vegetable crudités (pictured on here ).
rosemary spiced pecans
These are the perfect snack, spiced with fresh rosemary and smoked paprika. Serve them on their own as a pre-dinner party snack, or throw them over soups and salads – these nuts seems to go with everything.
makes about 200g
1 tbsp coconut oil
200g pecan nuts
1 tsp salt
2 tbsp finely chopped fresh rosemary
1 tsp smoked paprika
Preheat the oven to 160°C/325°F/Gas mark 3.
Melt the coconut oil over a low heat. Toss all the other ingredients into a bowl and pour the oil over the top, then massage the spices into the oily pecan nuts.
Spread the nuts out onto a roasting tray and pop into the oven for 25 minutes. Halfway through the cooking time give the nuts a stir so that they cook evenly. Cool before eating.
seedy energy bars
My energy bars are a nut-free snack that will boost your energy levels and keep you fuller for longer. They contain an array of textures and flavours, healthy seeds marrying with the calcium-loaded tahini. No more afternoon tiredness.
makes 12 bars
1 ripe banana
2 tbsp coconut oil, plus extra for greasing
4 tbsp
serves 4
2 avocados
2 limes
good pinch sea salt
1 tsp chilli flakes
pinch cayenne pepper, to taste
1 tbsp extra virgin olive oil
Slice open the avocados and scoop out the flesh. Put the rest of the ingredients apart from the extra virgin olive oil into a bowl, and gently mash with a fork.
Drizzle over the extra virgin olive oil, and serve sprinkled with extra cayenne if you like.
The guacamole keeps for 2 days in the fridge .
rosemary crackers
makes around 30 crackers
1 small beetroot
150g rice flour, buckwheat flour or ground almonds
1 tbsp dried rosemary
1 tsp salt
1 tsp freshly ground black pepper
2 free-range eggs
3 tbsp coconut oil or butter, melted and cooled
Preheat the oven to 180°C/350°F/Gas mark 4. Peel and grate the beetroot and squeeze 1 tablespoon of juice from the gratings into a bowl.
Put the flour or ground almonds, beetroot juice, rosemary, salt and pepper into a bowl, and mix together.
Put the eggs and coconut oil or butter in a separate bowl with the melted and cooled oil or butter, and whisk them together. Pour this into the dry mixture, and massage until it forms a dough. If it is too dry, add a little water.
Grab some baking paper and use it to line a large, flat baking sheet, then cut out another strip of baking paper the same size. Place the dough between the two sheets of baking paper and, with a rolling pin, roll it out in a 30cm square.
Cut the dough into 24 rectangular crackers with a sharp knife. Use the knife to wedge thin gaps between the crackers so they cook separately.
Bake for 15 minutes until golden and crispy. Flip them halfway through to ensure even cooking.
sweet potato dip
This dip is insane. Creamy and spicy and full of goodness. Slather it over everything – poached eggs, crackers . . . the list is endless.
makes about 250g
250g sweet potato, peeled and cut into 2.5cm pieces
2 tsp ground ginger
4 tsp coconut cream
2 tbsp tahini
2 tsp gluten-free tamari, soy sauce or Liquid Aminos
2 tbsp sesame seeds
salt and pepper
Boil the sweet potato for 20 minutes, or until soft, in around 100ml water with a pinch of salt. Drain in a colander and reserve the liquid.
In a food processor blend the sweet potato, ginger, coconut cream, tahini and tamari, soy sauce or Liquid Aminos. Blend until smooth, and add a little of the sweet potato cooking water to thin it out if you want.
Toast the sesame seeds in a dry frying pan for 1 minute, stirring constantly so they don’t burn. Put the sweet potato mixture in a bowl, and top with the toasted sesame seeds and some ground pepper. Leave to cool, then refrigerate.
Serve chilled, with vegetable crudités (pictured on here ).
rosemary spiced pecans
These are the perfect snack, spiced with fresh rosemary and smoked paprika. Serve them on their own as a pre-dinner party snack, or throw them over soups and salads – these nuts seems to go with everything.
makes about 200g
1 tbsp coconut oil
200g pecan nuts
1 tsp salt
2 tbsp finely chopped fresh rosemary
1 tsp smoked paprika
Preheat the oven to 160°C/325°F/Gas mark 3.
Melt the coconut oil over a low heat. Toss all the other ingredients into a bowl and pour the oil over the top, then massage the spices into the oily pecan nuts.
Spread the nuts out onto a roasting tray and pop into the oven for 25 minutes. Halfway through the cooking time give the nuts a stir so that they cook evenly. Cool before eating.
seedy energy bars
My energy bars are a nut-free snack that will boost your energy levels and keep you fuller for longer. They contain an array of textures and flavours, healthy seeds marrying with the calcium-loaded tahini. No more afternoon tiredness.
makes 12 bars
1 ripe banana
2 tbsp coconut oil, plus extra for greasing
4 tbsp
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