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

Weekend Banana, Date and Walnut loaf

ingredients:

100g dates

175g gluten free plain flour

2 tsp gf baking powder

half tsp bicarb of soda

half tsp sea salt

125g unsalted butter

100g dark brown sugar

2 large eggs

300g mashed ripe banana

60g chopped walnuts

1 tsp vanilla extract

1 tsp ground cinnamon

Method:

Preheat the oven to 170 deg C.

Put flour, baking powder, bicarb and salt into a bowl and combine. Melt the butter in a large saucepan and add the sugar - whisk together and then add the eggs one at a time, beating well. Add the banana, walnuts, dates, vanilla extract and cinnamon to the melted butter mixture and stir together. Add the banana mix to the flour mix a little at a time until all is well mixed. Pour the cake batter into your prepared 2LB loaf tin and bake in the oven for approx 45 mins until skewer comes out clean. Leave to cool on a rack.

Cauliflower, pea and paneer curry

ingredients:

for the masala paste:

1 fresh red chilli

2 cloves garlic

5cm piece of ginger

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp cayenne pepper

1 tbsp smoked paprika

2 tsp garam masala

2 tbsp olive oil

2 tbsp tomato puree

1 bunch coriander

half tbsp dessicated coconut

2 tbsp ground almonds

for the curry:

2 tbsp olive oil

225 paneer, cut into 2cm cubes

1 cauliflower head, cut into small florets

2 onions, chopped into thick slices

2 cloves garlic, finely chopped

500g passata

200g frozen peas

small bunch coriander, chopped

Start by making the paste:

Deseed the chilli and roughly chop, peel the garlic and ginger.

Over a medium heat dry roast the cumin and coriander seeds until fragrant and remove from heat. Grind the seeds in a pestle and mortar.

Put the ground seeds into a food processor with the remaining paste ingredients and half tsp of sea salt and blend to a smooth paste.

Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and 2 heaped tablespoons of the masala curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.

Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with brown basmati rice.