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Brown Rice Flour American Style Pancakes

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Buckwheat Breton Galettes With An Autumnal Filling

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Berry & Banana Breakfast Parfait with 5 Grains

Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.

King Coco Smoothie with Coconut Water, Green Tea & Nectarine

Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.

Cheezy Baked Polenta Chips With A White Miso Salsa

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

Gluten Free Brown Rice Pasta with Creamy Tofu Sauce

This multi purpose tofu sauce is excellent with crudites, thinned as a salad dressing or as a pasta sauce. Most people would not realise that it was dairy free unless told. It is simply delicious!

Stuffed Mushrooms with Seaweed Gremolata Topped with Gluten Free Brown Rice Breadcrumbs

A simple baked stuffed mushroom, with a crispy crunchy topping, and a zesty seaweed garnish. The filling is very adaptable, use the ingredients that you have in the fridge, any extra filling is delicious served with rice or gluten free pasta.

Mixed Rice, Griddled Watermelon & Mint Salad

A summer salad with zesty, minty, refreshing & juicy griddled watermelon and a creamy tofu sauce. Cooking concentrates the flavours of the watermelon as well as giving it a firmer texture.

Prune & Coconut Flapjacks

Flapjacks make a great snack, but are all too often laden with sugar and butter. We’ve given a traditional flapjack recipe a makeover and made these vegan and free from refined sugar. Use certified gluten free oats to make them gluten free too.

Soba Noodles with a Creamy Silken Tofu Herb Sauce

Silken tofu is an excellent base for vegan creamy dips, dressings and sauces. The addition of lots of herbs, lemon and chilli turns this into a fresh and light noodle or pasta sauce. Equally good hot or cold this is perfect for an al fresco supper on a summer’s evening.

Pad Thai Salad with Organic Gluten Free 100% Brown Rice Noodles

The secret of a good Pad Thai is to make a sauce that has a good balance of sweetness and sourness. Here I have combined lime juice, tamarind and rice malt syrup to make that delicious contrast between sweet and sour.

Quick Cook Rice & Quinoa “Tabbouleh”

Bursting with flavour from fresh herbs, tabbouleh is a classic Middle Eastern salad made with Bulgar wheat.

Quick Cook Rice Trio with Coconut Onion & Simple Dal

This lovely curry dish is easy to prepare and lots of fun to eat. Make it as mild or as hot as you wish!

Quick Cook Organic Millet, Peas & Lentils Provençale Mini Casseroles

These mini casseroles are bursting with the flavours of the Mediterranean,. Perfect for a weekday supper they requiring 15 minutes of preparation and then 25 minutes in the oven to bake.

Quick Cook Organic Grains & Pulses Burgers

These vegan burgers are delicious, quick to make and perfect for lunch.


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