I often make a batch of these delicious falafels most weeks and once cooked put them in the fridge ready for a quick lunch on the run. They’re perfect with sweet potato wedges and salad or for a super quick lunch I’ll just add them to a gluten free pitta or wrap. I love to make my own wraps but haven’t mastered gluten free pittas. If you have a favourite pitta bread recipe do share it. 

Ingredients

• 1/2 table spoon chia seeds mixed with 2 tablespoon water. Set aside while you get all the other ingredients together
• 1 small onion/scallion finely chopped

What to do when you have a supply of amazing nut butters? Well for me there’s nothing for it but to get into the kitchen and get baking. Here’s the first of what will be a few recipes using the deliciousness that is Pip and Nut’s nut butters. 

These are delicious little snacks. Packed with healthy ingredients and nutrient dense they are both filling and delicious. You want to bake them until they’re crunchy on the outside but still soft on the inside. Don’t leave the kitchen in the last few minutes or they will be too crisp.

Ingredients

You know how it is. You have a favourite recipe that you make week in and week out for months and then something changes and you forget all about it. Well that’s what happened to these delicious energy balls. I simply stopped making them – no idea why as I love them, I’d just forgotten all about them. I remembered them this morning and cooked up a batch (technically there’s no real cooking involved so even the kids could make them.

We love these tasty seedy crackers straight from the tin but they are equally nice with a spicy topping. You can experiment with the flavours but I’ve found the sweetness of the molasses and the fiery nature of the chilli work really well.

Ingredients

• 125g quinoa flakes
• 50ml rapeseed oil
• 250g pumpkin seeds
• 130g sunflower seeds
• 50g linseeds
• 3-4 tbsp finely chopped fresh rosemary
• ¼ tsp salt
• 1 – 4 tsp dried chilli flakes, to taste
• 200g molasses

Directions

I got into Matcha last year after discovering Matcha Latte (made with almond or coconut milk). It made a refreshing change from peppermint tea when I wanted a warm drink that felt more indulgent than a herbal tea. Having given up caffeine 4 years ago I don’t miss the taste or the ritual of it (or the headaches I used to suffer) but I do sometimes miss the warmth of a creamy drink.