the gluten-free adventures of a compulsive feeder
Simple to make & deliciously light to eat! With only a handful of ingredients, these crispy little biscuits are naturally sugar free, vegan, packed with nuts & seeds and make the loveliest light cookies for ice cream sandwiches.
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Healthy, nutrient-dense, plant-based, perfectly rich & soft! It’s no secret that I’m a tahini freak – I’m in love with its mineral-rich creaminess – and I’m also in love with plant protein and the endless creative ways it can be added to our diets. This recipe is a classic example – black beans form the bulk of the truffle, complimented sweetly with a little maple, nut butter and of course, cacao. The other star of the show is sesame (tahini’s origins!), which adds a toasty, nutty, crunchy, warmth.
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Chunky, savoury, tangy, creamy, delicious! I’ve seen spreads or dips similar to this being labeled as vegan ‘tuna’ – while it obviously doesn’t taste anywhere near fishy, it does give you an idea of how you can use it, like a classic tuna/mayo combo. Finely chopped gherkins give that satisfying sour burst, balanced by crunchy celery & creamy tahini.
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No food blog is complete without a recipe for chocolate chip cookies, right?! Quick, simple & not too sweet, these nutritious little biscuits are lovely eaten fresh, or dunked in a cup of tea. Tahini acts as a rich, mineral-laden binder, a creamy compliment to sweet maple syrup….
Warning: these will call to you from the freezer, like a raw, ridiculously healthy choir. Soft, melt-in-your-mouth goodness, made with only a handful of nutrient-dense ingredients. Nothing complicated here, all you need is a mixing bowl or two….