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

Aubergine and Tomato Curry

SERVES 4

·       3 tablespoons olive oil

·       1 large onion, chopped

·       1 fresh green chilli, finely chopped

·       4cm ginger, peeled and finely grated

·       4 cloves of garlic, crushed

·       300g cherry tomatoes (around 30), halved

·       11⁄2 teaspoons salt

·       1⁄2 teaspoon ground turmeric

·       11⁄2 teaspoons ground cumin

·       11⁄2 teaspoons ground coriander

·       2 tablespoons tomato purée

·       1 teaspoon sugar

·       2 large aubergines, quartered, then cut into 0.5cm-thick slices

 

 Put the oil into a wide-bottomed, lidded frying pan on a medium heat.

Add the onion and cook for 6 to 8 minutes, until turning golden.

Add the green chilli, the ginger and the garlic and cook for a further 3 to 4 minutes, stirring frequently

add the halved cherry tomatoes

put the lid on the pan and wait for the tomatoes to soften (this should take around 10 minutes)

Stir in the salt, turmeric, cumin, coriander, tomato purée and sugar

when the mixture is looking paste-like add 150ml of warm water, followed by the aubergine. Carefully coat the aubergine in the tomato mixture and pop the lid back on the pan.

Cook for around 15 to 20 minutes, on a low to medium heat, until the aubergine is tender, falling apart and soft enough to cut with a wooden spoon

serve with a spoonful of yoghurt, a sprinkle of coriander and a pile of flatbreads.

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Vegan Fudge Cake

This is my gluten free version of Sarah Britton’s cake from her amazing book ‘My New Roots’

ingredients:

240g Doves Farm self raising flour

50g cocoa

1 tsp baking powder

half tsp sea salt

175ml maple syrup

310ml almond milk

6 tbsp melted coconut oil

2 tsp vanilla extract

1 tsp apple cider vinegar

for the icing:

300g soft dates

30g cocoa

quarter tsp sea salt

grated zest of one orange

125ml almond milk

Method:

Preheat the oven to 180 deg C and prepare a 20cm springform tin (I use ready sized greaseproof liners)

In a large bowl sift together the flour, cocoa, baking powder and salt. In a measuring jug combine the milk, maple syrup, coconut oil and vanilla extract. Pour the wet into the dry ingredients and combine well, whisk in the apple cider vinegar. Pour the cake batter into the prepared tin and bake for approx 50 mins until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for about 10 mins and then remove the tin and let the cake cool completely on a wire rack.

To make the icing use a food processor to blitz together the dates, cocoa, salt and orange zest and then with the processor still running gradually add the milk until you have a thick icing. Spread generously over the cooled cake.