Brown Bread

Ingredients

1 cup porridge oats

1 cup oat bran

¾ cup oat flour 

½ cup ground hazelnuts

½ cup linwoods

1.5 tsp bicarbonate of soda

1 ½ cups hazelnut milk 

1 cup soya yoghurt

Squeeze lime juice

2 tsp groundnut oil

Mix the dry ingredients

Add in the wet ingredients and mix well, pour into greased and floured tin

Bake for 50 mins at 190 until hollow sounding underneath.

Wrap in towel until cool

granola

Ingredients

3 ½ cup porridge oats

1 cup chopped walnuts

¾ cup chopped hazelnuts

2 tsp cinnamon

½ cup linwoods

3/4 cup pumpkin seeds

3/4 cup flaked almonds

3 rice cakes, crushed

1 cup peanut butter/hazelnut butter

3/4 cup groundnut oil

3/4 cup maple syrup

Method

Melt peanut butter and groundnut oil together. Mix in maple syrup after that. 

Stir all the dry ingredients together.

Mix the wet ingredients into the dry ingredients. 

Spread out evenly onto baking tray lined with greaseproof paper. press down a bit.

Bake in oven at 180 for 10 minutes. Press down again and cook at 160 for 15 minutes. Leave to cool on baking tray for half an hour. 

Hearty Root Soup

 INGREDIENTS

1 red onion, chopped

1 onion, chopped

2 sticks celery, chopped
1 tsp cinnamon

4 garlic cloves
1 tbsp cumin
1 tsp mustard seeds

1 tbsp turmeric
1 inch fresh ginger root or 1 tbsp ground

1 red pepper, chopped
1 sweet potato, peeled & chopped
1 butternut squash, peeled & chopped
4 carrots, peeled & chopped

1 tin of tomatoes

1 cup red lentils
600ml veg stock

1 tin coconut milk

Handful of chopped parsley

METHOD

Gently heat a little oil in a pan and add the onions.

Once the onion starts to soften, add in the turmeric, ginger, cinnamon, mustard seeds, cumin, celery and garlic and stir well.

Add in the sweet potato, butternut squash, carrots, pepper and tomatoes and stir.

Add in the stock and lentils, before turning down the heat to a simmer and letting everything cook for about an hour. Check on it regularly and add more water/stock as needed.

Once everything has softened, add the coconut milk and chopped parsley and blend.