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LENTIL AND WALNUT BURGER

Serves 4

( This recipe is free from yeast, dairy products, meat, added gluten, sugar, )

Ingredients:

• 1 medium onion                                                                    -1/2 tsp dried thyme
• 2 garlic cloves                                                                     -1 bay leaf
• 1 cup of red split lentils                                                        -1/2 tsp dried rosemary
• 2 cups of water                                                                   -salt and black pepper
• 1 1/2 cups of finely chopped walnuts                                   -olive oil for brushing
•   3 tbsp tomato paste                                                          -sesame seeds and rice flour for coating    

Finely dice the onion and crush the garlic cloves.

Place the onion, garlic, lentils, water and herbs into a saucepan and bring it to boil. Simmer, stirring occasionally until the lentils are soft and the mixture starts to become a thick pure.

Remove the bay leaf. Stir in the tomato paste and walnuts and add salt and black pepper to taste. Allow the mixture to cool.

Sprinkle the sesame seeds and rice flour on to the work surface. Divide the mixture into 8, roll each portion into the flour and seeds, and flatten them into burger shapes.

Place the burgers on a greased baking tray. Brush the surface with olive oil and bake in a preheated 200 degrees oven for approximately 25 minutes.

Serve with cous cous, fresh salad and humus.

Enjoy :)

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Baked Banana and Creamy Coconut Cake

                                                                          Serves 4

(This recipe is free from Dairy products, added gluten and sugar)

Ingredients:

Base: 

• !/4 chopped dates
• 90 ml water
• 30 g rice cake
• 1/2 cup shredded coconut
• 2tsp olive oil

Topping:

• 125g creamed coconut
• 250 g silken tofu
• 250 g banana flesh
• 1/2 tsp lemon rid
• 1/2 tsp vanilla extract

-Prepare the base. Stew the dates in water until soft and thick.
Break the rice cake into small pieces and process in the food processor or crush with a rolling pin until finely ground.

-Add the shredded coconut, rice cake and oil to the dates and mix. Press into the base of 20cm flab dish.

-Prepare the topping. Cut up the coconut block and place into the food processor with the silken tofu, banana flesh, lemon rid and vanilla extract. (you can do this without food processor. Just melt the coconut over a gentle heat, mash the banana and silken tofu, then mix all the ingredients together.)

-Pour the cake mixture onto the base and bake in a preheated oven (170 degrees) for about 40 minutes. The mixture will still be quite soft so do not overcook. It will set firmer on cooling.

Enjoy :)

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