Lemon and coriander hummous

 BBC Good Food

Ingredients

• 2 x cans chickpeas in water, drained
• 2 fat garlic cloves, roughly chopped
• 3 tbsp Greek yogurt
• 3 tbsp tahini paste
• 3 tbsp extra-virgin olive oil, plus extra
• zest and juice 2 lemons
• 20g pack coriander

Whizz together in food processor until smooth

Gluten free crumble topping

1 cup oat flour

1 - 1 1/2 cup rolled oats

1/2 packed up soft brown sugar

2 tsp ground cinnamon

1 tsp mixed spice or 1/2 tsp cloves

125g/4oz butter, melted or softened 

Whizz all together, spread on fruit, press down firmly. Bake 30 - 40 minutes @175 fan oven

Banana oat cookies, gluten free, vegan

 

• ▢1 medium sized ripe banana - peeled
• ▢1 cup (100g) rolled oats 
• ▢
• ▢1 tbsp oil or melted butter 
• ▢½ cup (50g) chocolate chips
• Mash banana. Stir in oats and butter. Leave for 15 minutes for oats to absorb liquid. 
• Add 3/4 of the chocolate chips.
• Put in mounds/balls on baking sheet, flatten into 1cm thick rounds. 
• Scatter remaining chocolate on top.
• Bake 15 minutes at 170 degrees. Leave to cool on baking paper.

Granola

Mix together 350 – 400g oats with 50g seeds, 4 tablespoons sesame seeds (35g) and 150g chopped nuts.

2 tablespoons each of oil and honey with 1 teaspoon salt and 50g brown sugar, heat gently to mix together.  Stir into oats, with 1 – 2 cups aquafaba, beaten to a stiff foam.

Spread onto two baking trays, bake at 140 ish, stirring halfway through, until golden brown.

Vegan banana bread

 3 large black bananas

• 75ml vegetable oil or sunflower oil, plus extra for the tin
• 100g brown sugar
• 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
• 3 heaped tsp baking powder
• 3 tsp cinnamon or mixed spice
• 50g dried fruit or nuts (optional)

Mash bananas.

Mix in oil and sugar, then remaining ingredients.

Bake in loaf tin 185 degrees for 35 - 40 minutes. Check after 20, cover in foil if already brown to prevent burning.

Ras el Hanout

 

• 2 ½ tbsp cumin seed
• 2 tbsp coriander seed
• 1 tbsp ground cinnamon or 1 cinnamon stick
• 2 tsp ground ginger
• 2 tsp black peppercorn
• 1 tsp ground turmeric
• ½ tsp cardamom pod (seeds from about 10 pods)

Vegan cookies

 

• 120 g dairy-free butter
• 80 g caster sugar.  (Or 60g with 20g for sprinkling)
• 180 g plain flour

Beat butter and sugar together, beat in flour, add water if needed. Roll and cut out.

Chill one hour in fridge.

Bake @175 fan (190) for 15 minutes until golden

Sprinkle with sugar while hot.

Add in any flavourings required at creaming stage.