Prep time: 10 mins
Cooking time: 30 -40 mins
Serves: Makes about 25 dough balls.
270g Coconut flour
270g Tapioca flour
2 teaspoons of salt
2-3 teaspoons garlic powder (depends on preference)
2-3 teaspoons dried rosemary (depends on preference
230ml olive oil
230ml warm water
2 eggs beaten (keep a little separate for topping the dough balls).
Pre heat the oven to 180°C/350°F/gas mark 4. Grease a baking tray with butter. Mix the coconut flour, tapioca flour, salt, garlic powder and rosemary together thoroughly in a large bowl before adding the olive oil and warm water and stirring together. Now add the beaten egg and mix together thoroughly to form a paste.
If the mixture is too thin you may need to add some more coconut flour. Add a heaped tbsp and mix again to ensure the mixture is more doughy. Add more if you need. Sprinkle a little tapioca flour onto your hands before grabbing a handful of the mixture and rolling into a small ball shape.
Make them a little smaller than a golf ball. Place each one on the baking tray before using a pastry brush to coat the tops of the buns with the remaining beaten egg. Place in the oven to cook for 30-40 minutes (ovens vary). Leave to stand a little but these are best served warm. They should have a bit of crunch to the outside and soft in the middle
Prep time: 10 mins
Cooking time: 45 mins
2 tbsp of coconut oil
2 large onions diced
2 celery sticks finely chopped
3 garlic cloves finely chopped or crushed
1 tbsp freshly ground black pepper
1 heaped tsp turmeric
1 tsp cayenne chilli powder
1 tsp ground ginger
1 tsp cinnamon
Large handful of fresh parsley roughy chopped
Large handful of fresh coriander roughly chopped
1 medium squash peeled and cut into large cubes
150g green beans halved width ways and with the ends cut off
250g frozen peas
1 litre chicken stock
1 bay leaf
Himalayan pink salt and freshly ground black pepper to taste
Melt the coconut oil in a large saucepan on a medium heat before adding the onions, garlic and celery and cook until the onions start to soften. Add the pepper, turmeric, chilli, ginger and cinnamon and stir through sautéing for a few minutes before adding the passata, parsley and coriander, stirring through and leaving to simmer for about 10 minutes. Now add the squash, green beans, peas, chicken stock and bay leaf before bringing to the boil and then simmering for about 30 minutes until the squash is cooked through.
Season with salt and pepper to taste, top with some more fresh coriander and serve.
Prep Time 15 mins
Cooking Time 40 mins
2 medium carrots grated
40g ground flaxseed
40g coconut flour
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1 tablespoon dried onion flakes
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon rosemary
1 teaspoon baking powder
1⁄2 teaspoon Himalayan or Celtic sea salt
Pre heat the oven to 180°C/350°F/gas mark 4. Line a large loaf tin with baking paper. In a food processor beat the eggs until fluffy (around 2 minutes). Add the flaxseeds, coconut flour, baking powder, onion flakes, garlic, basil, rosemary and seasoning. Mix again until the ingredients are thoroughly combined. Transfer into a mixing bowl and stir in the grated carrot and seeds. Transfer the mixture into the prepared loaf tin and sprinkle with a few extra seeds. Place in to the oven for 40 minutes or until golden brown on top. Insert a skewer in the middle to check it’s cooked through, it should come out dry. Allow to cool for 10–20 minutes before slicing. This is best served warm.
TIP: To turn this in to garlic bread, melt some grass fed butter down in a pan and add 2 table spoons of garlic powder or 4 finely chopped garlic cloves (or a combination of both) and 1 tablespoon of dried parsley. Baste over the bread for the final 10 minutes of the cooking time.
Prep Time 10 minutes
Cooking Time 60 minutes
3 Parsnips, peeled and sliced thinly
1 tablespoon of fat (goose fat, ghee or beef fat is best)
1 tablespoon of dried herbs (rosemary and thyme works well, but mixed herbs, or apple cider vinegar, salt and chilli and work well!)
Preheat the oven to 150C. Melt the fat in an oven proof dish, and stir in the herbs. Place the parsnips in the tray and toss to make sure they are covered in the fat. Place in the oven for approx an hour. After half hour, toss them again to ensure the are fully coated
Prep Time 5 mins
Cooking Time 8 minutes
3 Large Courgettes
1 teaspoon coconut oil
¼ teaspoon chilli flakes
1 clove garlic, finely chopped
Salt and Pepper
Chop the courgettes into chunky chips. Heat the chips in the coconut oil and the garlic. Sprinkle over the chilli flakes. Sauté to your desired crunchiness. Season before serving.
Prep Time 5 mins
Cooking time 20-30 mins
6 large carrots, sliced into sticks
2 tablespoons ghee, goose fat or olive oil
2-3 cloves garlic, finely chopped
½ teaspoon chilli powder
Salt and pepper
Preheat oven to 160C. Mix the chilli, chopped garlic and oil (melt if needed) in a bowl. Toss the sliced carrots and spread out on a baking tray. Bake in the oven for 20-30 minutes.