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

Butternut miso broth with blackened salmon and noodles

Serves 4 as a main, 6 as a side


1 Tbsp. coconut oil or olive oil
2 medium white onions
¾ tsp. sea salt
3 cloves garlic
1kg butternut squash
750ml – 1 litre water
3 – 4 Tbsp. sweet white miso paste
1 Tbsp. grated fresh ginger
175g black rice or soba noodles (100% buckwheat)

4 fillets of skinless, boneless salmon

4 Tbsp tamari soy sauce

4 Tbsp mirin

1 Tbsp maple syrup 

2 Tbsp brown rice vinegar

 

toppings:
spring onion
sesame seeds
sautéed shiitake mushrooms
Nori seaweed in fine strips


Roughly chop onions and garlic. Peel the squash and chop into chunks.

In a large saucepan, heat the oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute then add the squash and stir to coat. Add 750ml of water, cover, bring to a boil, and reduce to a simmer for about 15 minutes, until the squash is tender.

While the soup is cooking, prepare the toppings and the salmon:

In a shallow dish mix the soy sauce with the mirin and maple syrup - place the salmon fillets in this marinade and turn a couple of times so that they are covered.  Heat a large frying pan/skillet and cook the salmon for a few minutes on each side depending on thickness.  Pour over the marinade and add the rice vinegar for a minute and then remove from the heat.  The salmon should be a little blackened but not burnt.

Bring a pot of salted water to the boil. Cook the noodles according to package directions, drain and lightly rinse in cold water. Slice spring onion, lightly toast sesame seeds in a dry pan over a medium heat for about 2-3 minutes. Sauté mushrooms in a lightly oiled pan over high heat for 5-7 minutes.

Use a hand blender to blitz the soup until completely smooth. Add more water if necessary but avoid a too thin consistency.  Add the miso paste and ginger and blend again until smooth. Taste and adjust seasoning as desired.

Ladle the soup into bowls, top with a fillet of salmon, noodles, spring onion, sesame seeds, mushrooms and some pieces of the seaweed over top. Serve immediately and enjoy.

Sticky, spicy aubergines

This is a lovely side dish for a cold evening, we had it with grilled lamb and humous but it would work well with roast chicken or pan fried white fish.

serves 4

ingredients: 

2 large aubergines, cut into 1cm thick rounds and drizzled with olive oil

1 heaped tbsp rose harissa

1 tbsp maple syrup

1 tsp sesame seeds

1 tsp nigella seeds

small bunch coriander, chopped

2 spring onions, thinly sliced in rounds

Method:

Heat a griddle and grill the oiled aubergines on both sides until cooked through and golden. In a shallow bowl combine the harissa with maple syrup and add the aubergine rounds - mixing to ensure they are covered in the mixture.  Season with sea salt and some black pepper.  Serve with the seeds, coriander and spring onions scattered over the top.