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 Soup

This is an easy recipe, make in bulk if you have enough ingredients as it freezes well and makes a great lunch with my Nutty Seed bread

ingredients:

1 small pumpkin, peeled, deseeded and cut into smallish chunks (mine weighed 450g when whole)

olive oil

1 large onion, sliced finely

3 garlic cloves, chopped finely

2 large carrots, chopped

200g red split lentils, rinsed

1 litre stock made with Marigold bouilon

Method:

Steam the pumpkin for approx 20 mins or roast in the oven until soft

Meanwhile saute the onion slowly in a good glug of olive oil until soft (about 10 minutes), add the garlic, lentils, carrots, and pumpkin when ready. Add stock and simmer for at least 20 mins until the lentils are cooked through adding more stock if the soup is too thick. Blitz with a stick blender for a delicious, hearty, velvety soup.

Turkey Koftas with Tahini Dressing

Ingredients:

3 spring onions, roughly chopped

2 green chillies, deseeded and finely chopped

3 garlic cloves, finely chopped

2 tsp ground coriander

2 tsp ground cumin

a pinch ground cloves

650g turkey mince

50g toasted pine nuts

large bunch coriander, finely chopped

large bunch parsley, finely chopped

1 Tbsp olive oil

dressing:

2 Tbsp tahini

6-8 Tbsp boiling water

half a small garlic, finely chopped

150g natural yoghurt

3 Tbsp freshly squeezed lemon juice

3 Tbsp olive oil

half tsp sea salt

quarter tsp black pepper

Method:

Place the spring onions, chillies, garlic, ground cumin, coriander and cloves in a blender, season with sea salt and black pepper and pulse to a paste. 

 

Place the turkey mince in a large bowl with the paste, pine nuts and fresh herbs. Mix well.

 

Shape the mix into approx. 16 small koftas and drizzle with the olive oil.  Heat a grill/griddle, cook the koftas in batches, turning until browned on all sides.  Cut one in half to check that is cooked through.  If making in advance you can heat in a hot oven before serving.

 

To make the dressing:

Whisk the tahini and water together to form a smooth paste.  Whisk in the rest of the ingredients.

 

Serve the koftas drizzled with the dressing and a big salad.