Beetroots are abundant with anti-oxidants. The gazpacho, flavoured with citrus orange is a super summer dish, served chilled with a sprinking of omega rich seeds.
Chocolate Mousse
Bounty Ice Cream
Slow Cooked Lamb Shoulder with Mint Sauce
JERUSALEM ARTICHOKE SALAD
Hummus
No-Bake Carrot Cake
Toffee Apples with Creme Anglaise
Mince Pies
Piccalilli
Autumn Squash Soup
Cashew Cream
Salted Baked Beetroot
Chocolate and Goji Berry Bites
Gluten Free Vegan Loaf
Chocolate Brownie with Frozen Blueberry yogurt
This brownie is amazing, dense, rich and full of flavour, it is everything you expect from a brownie without any nasties! Its low GL and no sugar..
Ingredients - serves 4-6
250g Butter (grass fed)
110g Dark Chocolate (organic)
5 Eggs
375g Xylitol
65g Ground Almonds
65g Coconut Flour
6g Baking powder
65g Raw Cacao
75g Pecan nuts
75g Hazelnuts
For the yogurt:
1 litre Organic Natural Yogurt
250g Blueberries
Method
1. Melt chocolate and butter over a pan of boiling water.
2. Whip eggs and sugar on full speed until pale and fluffy.
3. Sieve flours, cocoa powder, baking powder.
4. Fold the flour mix through the egg mix.
5. Fold in melted butter and chocolate.
6. Fold in nuts.
7. Place mix into a square large cake tin and bake at 150C for 20 minutes.
8. Once cooked, place in fridge straight away making sure it is covered and allow to cool.