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

Pumpkin and Date Cake

170g gluten free flour - Doves Farm self raising or Infinity Foods brown rice flour etc.

1 tsp gf baking powder

Half tsp grated nutmeg

Quarter tsp ground mace

Zest of one orange

Half tsp ground cinnamon

2 large eggs

100g dark brown soft sugar

1 small pumpkin (or small butternut squash)

4 tbsp light olive oil

125g pitted dates, sliced

a handful of walnuts

 

Preheat oven to 180 degrees C.

 

Cut the squash/pumpkin in half and remove the seeds, place on a baking tray cut side up and roast until soft, approx. 30 minutes.  Remove from the oven and allow to cool before pureeing the flesh in a food processor.  Butter and flour a loaf tin or a 23cm springform tin.

 

In a bowl sift together the flour, baking powder, nutmeg, mace and cinnamon and set aside.  In another large bowl whisk together the eggs and sugar, add the squash/pumpkin puree, orange zest and oil and stir.  Add the chopped dates and walnuts and fold the flour into the mixture.  Spoon the mixture into the prepared tin.  Bake in lower third of the oven for approx. 55 minutes, until a skewer comes out clean.  Allow to cool for 10 minutes before turning out onto rack.

 

Goan Prawn Curry

Goan Prawn Curry (serves 4)

450g peeled, cooked or raw king prawns

1 large onion, chopped

2 cloves garlic, finely chopped

1 chunk ginger, finely chopped

1 red chilli, deseeded and roughly chopped

4 large tomatoes, finely chopped (or whizzed in a food processor)

400ml coconut milk

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

half tsp turmeric

half tsp salt

half tsp black mustard seeds

juice of half a lemon

1 tbsp olive oil/coconut oil

 

Heat the oil/coconut oil in a large pan and add the mustard seeds, stir continuously until you hear the mustard seeds start to pop.  Add  the onion, garlic, chilli and ginger and fry until soft.

Add the cumin, coriander, paprika, turmeric and salt and stir well.

Add the tomatoes, coconut milk and lemon juice and bring to the boil, simmer gently for 15 mins.

Add the prawns to heat through if cooked, or cook for a few minutes until they turn pink if using raw prawns.