Alli Godbold
Nutty Seed Bread
Nutty Seed Bread
Alli Godbold
Courgetti with Green Herb Pistachio Pesto, Feta ...
Courgetti with Green Herb Pistachio Pesto, Feta and Lemon
Alli Godbold
Amazing Quinoa Burgers with Tomato Relish and ...
Amazing Quinoa Burgers with Tomato Relish and Tahini Dressing
Alli Godbold
NOURISH flax seed crackers

I make these crackers at least twice a week as they are so more-ish and full of goodness.  A number of clients have been asking for the recipe since seeing my posts on Instagram so here it is:

100g ground flaxseed (look for Linwoods ground flaxseeds as they have lots of varieties)

100g mixed seeds (choose from chia, poppy, sesame, sunflower and pumpkin seeds)

100g flour (you can vary with each batch sometimes using brown rice, coconut, gram or quinoa flour or a mixture of these) 

2 tablespoons olive oil or sundried tomatoes in olive oil,

Sea salt or tamari soy sauce – I use about 1 tablespoon of tamari

 Mix all of the ingredients together with enough water (approx 130ml) to make a dough. 

Line a baking tray with baking parchment and then roll out the dough to form a thin layer (2mm thick), it might be easier to roll with another piece of parchment on top to prevent rolling pin sticking to the dough.  Score the dough into ‘ryvita’ sized crackers before baking.  Bake in a hot oven (180 deg C) for approx. 20 mins until no longer soft.  When cool break into crackers.  

It's a good idea to turn the crackers half way through cooking - I do this by placing another baking tray on top and flipping the whole thing over, remove the parchment paper and continue to cook until crisp.

Every batch is different as you can use chopped dried sea vegetables with tamari soy sauce, or the sundried tomatoes with a little sea salt etc.  Invent new crackers every time and you will never get bored of them.  My current favourite combo is cardamon seeds and chilli flakes.

 

NOURISH flax seed crackers
Alli Godbold
Raw Chocolate Sauce
Raw Chocolate Sauce

Sunday Banana Bread

I love making this, the smell as the banana bread bakes is amazing and such a treat to eat a warm slice with an afternoon cup of tea along with the Sunday Times - luxury!

175g gluten free flour (- this time I used a mix of coconut flour and Dove's Farm gluten free plain flour but quinoa and chestnut flour work well too)

2 tsp gluten free baking powder

half tsp sea salt

half tsp ground cinnamon

125g unsalted butter, melted

75ml (5 Tbsp) pure maple syrup

2 large organic eggs

4 very ripe bananas, mashed

1 tsp vanilla extract

Pre heat oven to 170 deg C., grease and line a loaf tin (22 x 12cm)

Mix all the dry ingredients together in a bowl.  In a large bowl beat the butter with the maple syrup, add one egg at a time and then add in the mashed bananas and vanilla extract.  Fold in the flour, a third at a time.

Pour the mixture into the loaf tin and bake in the oven for approx 1 hour, until a skewer inserted into the centre comes out clean.  Leave to cool for 10 mins before turning out onto a wire rack - delicious when still a little warm.