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Butterbean dip

Ingredients
230g butterbeans (one drained tin/pack)
1tbsp olive oil
1tsp ground pepper
pinch salt
Zest & juice of 1 lemon

Method
Place all the ingredients into either a food processor or a bowl if using a stick blender
Blend all the ingredients until you have a smooth consistency
Enjoy with crudites or flax tortilla crisps

NB – to make tortilla crisp simply slice up flax/wholemeal tortilla wraps, lightly coat in olive oil and spices and then place into a preheated oven (180) for approx 8minutes, flipping over half way

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Chickpea pancakes

Ingredients (makes 14 small pancakes)
250g Chickpea flour (socca)
400ml water
Salt & pepper

Method
Place the flour, water and seasoning into a large jar
Whisk well to break up any lumps – you need a smooth batter
Leave to rest for 30mins
Once rested, place some coconut oil into a frying pan
Add small circles of the mixture and cook over a medium to high heat
Flip over once bubbles form on the upper crust of the pancakes
Cook until golden brown and bubbly
Enjoy topped with sweet or savory foods

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Vegan coconut flapjack cookies

Ingredients
125g coconut oil
3/4 cup spelt flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
75g rolled oats
50g sun dried raisins
150g cups unsweetened dessicated coconut
5tbsp honey/maple syrup/date syrup

Method
Pre heat your oven to 180C
Place the oats, coconut, raisins, cinnamon, baking powder and spelt flour into a large bowl
Place the coconut oil and the syrup/honey into a small sauce pan and warm gently until fully melted
Pour the oil onto the dry ingredients and stir well
Wait a few minutes to let it combine and then mold small mounds/balls and place onto a lined baking tray
Place into the oven and bake until golden brown (approx 18 mins for smaller balls)

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Butternut squash soup with cumin & ginger

Butternut squash soup with cumin, ginger and crispy butternut

Ingredients
1 medium butternut squash – peeled and diced
1 onion
1 tsp coconut oil
1/2 tsp cumin seeds
2 tsp grated ginger
1ltr vegetable stock

Method
Place the oil into a large pan with the cumin seeds
Over a medium heat stir the cumin seeds until they begin to pop
Add in the diced onion
Stir for a few minutes until the onions just begin to soften
Add in the butternut squash and stir for a minute or two
Add the stock and stir well
Bring to the boil and then simmer for 15 minutes before adding in the ginger and simmering for a further 5 minutes
Place into a blender and blend until silky smooth

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Salted caramel popcorn

Salted caramel popcorn

Ingredients
90g popcorn kernels
1 tsp coconut oil
1 tsp almond butter
2 tsp date syrup (rice malt, agave or maple syrup work too)
1/2 tsp sea salt

Method
Preheat your oven to 180C and line a baking sheet
Place the oil into a large pan over a medium high heat
Add two kernels and place the lid onto the pan
Once they begin to pop then add in the rest of the kernels
Shake the pan continuously to prevent burning
As soon as the popping stops, remove the pan from the heat and empty the popcorn into a bowl
Add the date syrup, almond butter and salt to the pan
Bring to the boil and then bubble for 4 mins, stirring all the time
Pour enough syrup over the popcorn to coat lightly, stir well and then spread onto your lined baking sheet
Place the baking sheet into the oven and bake for 4 minutes – keep an eye on it as it can burn easily
Remove from the oven, leave to cool and harden for 2 minutes and enjoy

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