Recipes

This lovely moist & zingy cake is perfect with young fresh courgettes that are bang in season right now !

This recipe makes 1 x 10" Cake

Ingredients:
150g Ground Almonds
450g Grated Courgettes
4 x Large Eggs
300g Golden Caster Sugar
380g Self Raising Gluten Free Flour Zest of 2 x Lemons
2 x tsp Baking powder
3/4 tsp of Bicarbonate of soda

To decorate :
125g Unrefined Icing Sugar (sifted)
3 x tsp Lemon Juice
Handful of Toasted Almonds to Decorate

Preheat the oven to 180C’ Line & grease on 10” Cake Tin

Wash & trim the courgettes and grate, in a clean bowl beat the eggs & sugar until pale, light & creamy.

Gently fold in the grated courgettes, lemon zest & all the dry ingredients, scooping up the mixture from the bottom of the bowl, but be careful not to over-mix. You want to keep as much air in the batter as possible.

Pour into the 10” cake tin & bake for 45-50 minutes. The cake is cooked when a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 10 minutes then turn the cake out onto a wire rack, carefully peel off the paper & turn the cake the right way up. Leave to cool completely.

To make the icing, simply mix the icing sugar with the lemon juice until it’s smooth. Put the icing mixture in the fridge for a short while to let it firm up, before spreading it over the cake with a small palette knife. Leave to set a little, then sprinkle with the toasted almonds.

Dhal

350g Dried Lentils
1 x Large Red Onion
1 x tbs Coconut Oil
Half Cinnamon stick
1 x Star Anise
Pinch Cumin Seeds
Pinch Black Onion Seeds
3 x Gloves Garlic - Grated
30g Fresh Ginger Grated
1 x 400 ml Tin Coconut Milk (17% fat) 800 ml Water or Stock

1 x tsp Ground Turmeric
1 x tsp Ground Cumin
1 x tsp Ground Coriander 1 x tsp Smoked Paprika 1⁄4 x tsp Ground Cinnamon 1⁄4 x tsp Cayenne Pepper 1 x Bay Leaf

1 x tsp Coconut Sugar - to taste 1 x tsp Salt & Black Pepper
1 x Handful Fresh Coriander Fresh chilli to garnish - optional

500 g or 1 x Large Sweet Potato Crispy Onions

2 x Red Onions
6 x tbsp Coconut Oil
4 x tbsp Plant milk
2 x tbsp Gram/Chickpea Flour Pinch of Cumin
Pinch of Garam Masala

Wash & Soak the Red Lentils (pref up to 4 hours)
Roast the sweet potato at 180’ for approx 15/20 min until just turning soft, leave to cool then scoop out the flesh.

Fry the whole spices/seeds in the coconut oil for 1-2 min until they start to crackle, add the onion & cook for 2-3 min, then add the fresh ginger & garlic, fry gently for 15 min whilst stirring occasionally. Then add the red lentils, water (or stock) coconut milk & rest of the ingredients.

Cook on a low simmer for 1 hour stirring occasionally until thick. Check the seasoning & stir in the roasted sweet potatoes.

Whilst the Dahl is cooking, thinly slice the red onions & soak for 15 minutes in the plant milk. Toss the onions in the gram flour & spices.
Heat the coconut oil to 180’ & fry the onions until brown & crispy.
To serve, ladle the Dahl into bowels, garnish with the crispy red onions & chopped coriander.