Join us instore on Thursday 12th December 12-2pm for our Christmas Food Tasting Day with Sinéad from Independent Irish Health Foods!! Why not come in for a few tasty festive treats while you do your shopping.
She will also have vegan and Coeliac friendly options too!!
Why? Because for most of us, me included, bread is at the heart of our diets and so of our lives. It makes sense so that, if we can make that bread as nutritionally dense as possible and replace lots of the less nutritious bread we eat with it, then it’s going to make big changes for the better in the way we feel. So according to Sarah here is that loaf, it has no downside. read more →
This bread recipe was supplied by our blood sugar controlling expert Paul Wright and is ideal for diabetics and endurance athletes who are looking to avoid the sugar spike and stay in the fat burning mode zone! If the mixture is divided into 6 rolls as per the recipe each roll contains 3g of carbohydrate. It is also gluten and dairy free and can satisfy your bread cravings if your trying to avoid it, these are best eaten with butter whilst still warm from the oven.
300ml Almond Flour
5 tblsp Psylllium Husks
2 tspn Baking Powder
1 tspn Salt
300ml Boiling Water
2 tspn Apple Cider Vinegar
4 Egg Whites
1. Mix dry ingredients in a bowl.
2. Add the boiling water with cider vinegar to dry ingredients and mix until it resembles wet play dough.
3. Beat egg whites until they form stiff peaks and fold into the mix.
4. Moisten hands and form dough into 6 balls. Place on greaseproof baking paper.
5. Place in a pre-heated oven of 170oC and bake for about 60-70 mins.
6. They’re done when you hear a hallow sound if you tap the bottom, or prick them with a cocktail stick, if the stick comes out wet or doughy bake for another 5-10 minutes.
Anyone for Salad?
It can be as easy or as laborious as you like. Essentially, it is stewed seasonal fruit layered with coconut cream, crunchy granola and maple toasted pecans. For a truly decadent dessert, you can whip up homemade coconut cream, bake a batch of delicious granola and top it with the caramelised pecans. But for a quick and easy treat, switch the coconut cream for a tub of Coyo Vanilla Coconut Yoghurt and just pick up a packet of your favourite store-bought granola!
Orange and Almond Cake
This vegan, gluten-free cake is utterly scrumptious and a great recipe to add to your repertoire! It can be served warm with spiced dairy-free cream in winter or with fresh berries and vegan ice-cream in summer … a perfect dinner-party staple. The texture is reminiscenty of a traditional steamed pudding, a real favourite for many!
I have just recently started baking a coeliac-friendly version of these bad boys for my Rake of Cakes stall in the Bullring Market and decided I had to share the recipe! For this recipe, I’ve used our delicious new Commons Farm Raw Milk to make the custard and it makes for a wonderfully creamy finish. I’ve also used Silly Yak Puff Pastry, which is 100% coeliac friendly and available in the freezer instore!
– Make sure you have defrosted the pastry in the fridge before starting to bake.
– Use the best quality vanilla extract you can. I love Neilson Massey Organic Vanilla Extract.
– This recipe makes about 30 – 32 tarts
– The custard is delicious over desserts or on its own as well!
The main ingredient in this recipe is tempeh, not sure what tempeh is? Well it’s a traditional soy product that stems from Indonesia. It is made from whole, fermented soybeans, has a firm texture and a nutty flavour. It contains more protein, fibre and nutrition than it’s well known cousin, tofu, and is used as a meat alternative in dishes whether you are vegetarian, vegan or just trying to reduce the amount of animal protein in your diet. Even though we sell it instore it hasn’t been on my shopping list for quite a while so when I came across this recipe I decided to give it a go and remind myself what I’m missing out on!
1 packet tempeh, cut into 1 inch cubes
120ml cup balsamic vinegar
2 tbs maple syrup
2 tbs tamari
2 cloves garlic, minced
60ml cup olive oil
1 tsp dried thyme
2 tsp arrowroot starch
Preparing the Marinade
1. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
2. Add the tempeh to the bowl, stir and cover.
3. Let sit in the fridge for 2-24 hours, mixing occasionally.
1. Preheat oven to 180C
2. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
3. Remove from oven, stir around and bake for another 20 minutes.
4. Remove tempeh cubes from sauce and set aside.
5. Place remaining sauce in a pan over medium heat.
6. Add arrowroot starch and stir constantly to thicken.
7. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.
I really enjoyed cooking with tempeh and was reminded just how versatile and tasty it is. Like tofu it readily takes on whatever flavour you choose to pair it with so the choice is limitless. I marinaded and baked it for this recipe but it can also be cubed and stir fried or crumbled and used like mince for bolognese etc. It’s going onto my shopping list from now on and if you haven’t tried tempeh yet I’d urge you to give it a go.