This savoury twist on the flapjack recipe uses earthy beetroot, creamy feta and tangy vinegar for a flavour filled flapjack!
A savoury flapjack may sound weird but it really works and is a great way of getting this wholegrain into your diet if you don’t like porridge in the morning or prefer something else for breakfast.
I just love the colour that beetroot lends to recipes but I know most people don’t like its earthy taste which is why I pair it with creamy tangy feta which is a great combination.
I also use pre cooked vac pack beets for easiness plus it’s a great staple to have in your fridge to whip up recipes like this or bulk out meals at short notice.
This combination of creamy coconut, hot harissa and sweet pops of pomegranate seeds on these chickpea pancakes is a dream mixture and great plant based meal full of goodness. There’s antioxidants in the pomegranate seeds, good medium chain, easily digestible fats in the coconut, spices in the harissa paste and fibre and protein in the chickpea flour (which you can get in the supermarket btw).
I really like this meal when I’m craving something different from the usual dinners and flavours you typically rely on and gives you a way to consume more pomegranate seeds which are packed full of Polyphenols which some people probably aren’t getting enough of.
Cooking with chickpea/gram flour
If you’ve never made chickpea flour pancakes/mixtures before, just note that it’s slightly different from usual flour so it won’t be as light but is great for savoury meals and provides a good thick texture to the recipe. They also need to be cooked out a bit longer than regular pancakes, they don’t brown quickly so don’t worry about them burning easily. Check out my veggie slices made with chickpea flour for another idea on how to use it.
TIP: for best digestion if you have time to soak the flour and water together for an hour/up to a few hours then this enhances digestibility and nutrition
Grain free, healthy, high fibre chickpea flour pizza!
Not only are you getting to eat pizza but it’s made from a veg!
Chickpea flour AKA gram flour is so cheap and easy to get once you know where to look, it’s usually in the continental/world food section of the supermarkets so I urge you to try it out, it’s not expensive and is a healthy, easy way of cooking with new flours.
For another chickpea flour based recipe check out these Veggie slices
Note: You will need a small circular pie base to hold and shape the mix as it’s runny until baked, I used a small silicon rubber pie mould. You could possibly use a small frying pan that’s oven safe however I haven’t tested this so let me know if you do.
Once you have the flour it’s easy and quick to make this pizza, you don’t have to knead anything, plus it’s naturally high in protein and fibre, grain and gluten free so it should be suitable for many diets. Bloat free pizza anyone?
TIP: For best digestion if you have the time, allow the flour and water to soak for a few hours
This faux egg fried “rice” dish is such a good way to sneak some cauliflower into your meals while at the same time reducing your intake of white rice/refined white carbs in favour of a higher fibre option.
The spices, creamy avocado and eggs really add flavour to this dish so don’t worry about any weird cauliflower taste (because let’s face it who likes bland cauliflower?), honestly, this is one of my favourite ways to consume cauli (and it’s one of my most hated veg!)
Cauli haters just try this dish ONCE just to see how tasty it can be, then thank me after lol!
I cannot stress enough how important the spices are here, plus a good hot sauce really lifts it, don’t leave them out, especially the ginger as it’s what adds flavour, the tamari/soy sauce adds lovely salty umami flavours too so I urge you to follow the recipe closely as if you don’t it’s basically plain cauliflower. The avocado really compliments this well too and bulks out the meal so please also have a ripe one handy if you plan to make this.
Got leftover pumpkins/pumpkin flesh from Halloween and don’t want to waste it?
Whip up this comforting, nutritious, healthier mac and cheese in under 30mins then feel smug because you didn’t waste any of that pumpkin!
Comfort food with benefits
The combination of melted cheese and pasta makes this dish proper comfort food during colder weather but you also get nutrition from the pumpkin, fibre from the wholegrain pasta and I share a tip on how to maximise the benefits from the garlic, also make sure to include the black pepper as it helps the absorption of other nutrients so you can really maximise the goodness of this dish.
For other pumpkin/squash recipes check out my savoury chilli cheese scones or pumpkin bars with chocolate ganache or no bake pumpkin brownies
This recipe really is super quick to make, I always have a pack of puy lentils in my cupboard for quick meals like this and this recipe is naturally nut free if you use the tahini option (this is ground sesame seed paste, it’s like the seed version of nut butter) which you can find in the world food section of the supermarket or at health stores but you can always just use almond butter if you aren’t allergic to nuts.
Furthermore, this meal counts as 2/5 a day with barely any effort, hooray for lazy girl cooking!
If you aren’t making this for two people then the second portion makes a great lunch for the next day too.
Let me know what kind of curry combos you guys use if you try it.