Asparagus and Parsley Loaf

Sophie Hitchens Monday, 13th February 2017  0 Comments

Need any inspiration for some quick, healthy meals? We thought we would start to share some of our favourite receipes with you and this is one of my most favourite things to make which I thought I would share with you! It is so easy to make, tastes delicious and is very healthy! Gluten and dairy free! Great as a quick snack toasted or for lunch with a poached egg on top! The receipe was introduced to me by my sister and comes from a book called ‘I Quit Sugar’ by Sarah Wilson.

Servings: 10
Preparation: 15 mins
Cooking time: 40 mins

Ingredients:
3 eggs
100 ml almond milk
100 ml extra virgin olive oil
200 g gluten free self raising flour
1 rosemary stalk, pick leaves and finely chop
2 thyme sprigs, leaves picked
100 g Parmesan cheese, grated
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 bunch asparagus, woody ends removed, stalks chopped into 1 cm pieces and heads reserved
1 small (30g) bunch flat leaf parsley, leaves and stalk finely chopped

Instructions:

1. Preheat oven to 180°C/350°F/Gas 4. Grease and line a standard loaf tin with baking paper.

2.  In a large mixing bowl, whisk together the eggs, milk and oil. Add in the flour, rosemary, thyme, most of the Parmesan (reserving around a quarter to sprinkle on top), salt and pepper, and stir until you have a smooth batter. Stir through the asparagus stalks and parsley stalks and leaves.

3.  Scoop mixture in to the prepared loaf tin. Slice asparagus heads in half and push into the top of the loaf. Sprinkle over reserved cheese. Place in the oven and bake for 40 minutes.

4.  Once cooked, remove from the oven and allow to sit for 5 minutes. Remove from the loaf tin and let cool on a wire rack before slicing.

5. If freezing slice up and put baking paper between the slices so easily accessible when needed!

Store in the fridge for up to 5 days.


Enjoy!

Sophie!



Chocolate, cranberry and buckwheat cookies

Sophie Hitchens Tuesday, 6th December 2016  0 Comments

This week we have decided to do a non location related post and thought we would add a few more personal posts to the mix! We have a tradition in the office of having a bake off every couple of weeks so we thought we would share a few of our favourite receipes.

These cookies are amazing! I found this receipe in YOU Magazine at the beginning of the year and now make them on a weekly basis! My kids, my husband and the girls in the office all LOVE them so they are well worth making! The added bonus is that they do not contain any refined sugar, wheat or dairy!

Makes about 15 cookies. I normally double the ingredients and freeze the other half so they last longer!

Ingredients:

125 g buckwheat flour
25 g cacao powder
1/2 tsp Himalayan salt
1/2 tsp baking soda
120 g dark chocolate (70% or 85% cocoa solids. I use 1 of each)
150 g coconut sugar
4 tbsp coconut oil, melted
2 medium eggs
1 tsp vanilla extract
80 g dried cranberries
Shelled hemp or linseed seeds to sprinkle on top

Instructions:

1.  Combine the buckwheat flour, cacao, salt and baking soda in a medium bowl and mix throughly. Set aside.

2.  Put the chocolate in a small heatproof bowl and sit it above a pan of simmering water without letting the bottom of the bowl touch the water. Allow it to melt, stirring occasionally.

3.  In a food processor, blend the coconut sugar with the coconut oil. Add the eggs one by one, then add the vanilla extract and finally the melted chocolate. Mix until just combinend.

4.  Add the chocolate mix to the dry ingredients and mix with a rubber spatula. Then fold in the dried cranberries and mix until combined.

5.  Preheat the oven to 180°/Gas 4 and line a baking sheet with baking parchment.

6.  Place the mixture in the fridge for 20 minutes to cool down. Once the dough has cooled a little, you are ready to bake.

7.  Drop tablespoons of the sticky chocolate mix on the prepared baking sheet, leaving 5 cm (2in) between the cookies, then sprinkle with seeds.

8.  Bake for 10 minutes, then remove from the oven and let them cool on the baking sheet for 5-8 minutes before transferring to a wire rack. The cookies will feel soft when they first come out of the oven but will firm up when they cool down.

9.  Once cooled, the cookies can be kept in an airtight container at room temperature for up to 5 days.

Enjoy! They are delicious!

Sophie


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