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

Peach, polenta and pistachio cake

Ingredients:

3 large peaches

3 large eggs

150g caster sugar

3 unwaxed limes

150g fine polenta

175g pistachio nuts, finely ground in food processor

150g slightly salted butter, melted and cooled

Put the peaches into a small saucepan, cover with boiling water and simmer for 25mins until soft. Plunge into cold water to cool. Remove the stones and blitz the peach flesh in a blender into a puree.

Preheat the oven to 180 deg. C. Grease a 23cm springform cake tin and line with baking paper.

Beat the eggs with the sugar in a bowl. Grate in the zest of 2 limes, add the polenta and pistachios and mix. Stir in the melted butter and peach puree. Pour the mixture into the cake tin and bake for approx 50 mins until a skewer inserted into the middle of the cakes comes out clean. Leave the cake to cool in the tin.

Try serving topped with natural yoghurt, peach slices, chopped pistachios, lime zest and honey.

Thai Tofu Red Curry

This is such a quick recipe, I love to make it on a week night for family. Fresh keffir lime leaves and Thai basil make all the difference - available from Waitrose and Thai supermarkets.

Tofu Pad Prik

Serves 4

1 Tbsp olive oil

250g firm tofu, cut into small squares (2cm)

2 Tbsp Thai red curry paste

200g green beans, trimmed

1 red pepper, cut into strips

1 green pepper, cut into strips

75ml vegetable stock (Marigold)

half Tbsp fish sauce

half can coconut milk

half tsp coconut palm sugar

4 fresh kaffir lime leaves, finely sliced

large handful Thai basil leaves, torn

large handful peanuts or cashews, toasted

Heat the oil in a wok over a medium heat, add the tofu and sauté until golden on all sides.  Set aside on kitchen paper.  Add the curry paste to the wok and fry for 2 mins, then add the stock to thin the paste.  Add the beans and peppers and sauté until tender.  Add the coconut milk, fish sauce and sugar.  Simmer for a few minutes and add back the tofu.  Remove from the heat and add the kaffir leaves, Thai basil and nuts.  Serve with brown basmati rice.