Savoury Chickpea "Bread"

This is the first time I'm using chickpea flour, and it's resulted in an interesting flavour, I think I like it and will try more recipes with it.

1 cup chickpea flour
1/2 tsp salt
1/2 tsp baking soda
1 tbs ground flax
1 tsp apple cider vinegar
1 cup milk (the recipe says not rice milk as it doesn't react well with the vinegar)
1 tbs water

• preheat oven to 200C and grease a glass dish (I used about 8x5 inch)
• combine flax with all wet ingredients and whisk very well
• in a separate bowl combine dry ingredients and mix well, then pour the wet into the dry and mix until well combined
• pour mixture into greased dish and bake for about 10-12 mins
• let cool and cut into squares

This is yummy on it's own as an accompaniment to a dish, or, my fave, served with apricot jam, mmmmm . . . 

Recipe credit to Chocolate Covered Katie

Veggie Lentil Cottage Pie

This is such a good hearty satisfying yummy dish.  And a good source of protein and fiber.
You can make this dish vegan by using a vegan butter and milk substitute in the mashed potatoes.

Filling:
250g brown lentils, cooked, drained & set aside
coconut oil for frying
1 leek, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 cup steamed butternut (I pre steamed mine for about 15 mins)
1 cup sliced mushrooms (I used button but you can use others)
1 cup peas (not canned)
3 tomatoes, finely chopped
115g container tomato paste (heaped 1/3 cup)
1 tsp veggie stock powder
1 tsp cumin powder
1/2 tsp turmeric powder
2 bay leaves
1 tsp himalayan salt
1/4 tsp powdered pepper

Topping:
4 cups potatoes, steamed until soft (about 30 mins - I steamed them while filling was cooking so that mash is fresh & soft when I spread it on filling)
salt & butter to taste
a little milk to make it "fluffier"

• heat oil and fry onion, leek, salt, pepper, cumin, turmeric & stock powder until onion is translucent, about 5 mins
• add remaining ingredients with 1 1/2 cup water, bring to a boil, cover, reduce heat & simmer 15 mins
• while it's simmering, chop & steam the potatoes - when they're done, mash them with salt, butter & a little bit of milk - add little milk at a time and add more if you see you want the mash to be more fluffy
• remove cover and simmer until most of the liquid has been absorbed (it took me about 20 mins), but leave some moisture left, it mustn't be simmered dry
• place filling into a glass dish (remember to remove bay leaves) & gently spread mash potato over the top
• serve & enjoyyyy

Sweet Potato Chocolate Brownie Dessert

This is a brownie that's best munched as a pudding, it's very soft . . . and has a sort of fresh taste to it, I think it has something to do with the sweet potato and coconut oil - maybe you'll get what I mean when you try it.

When it comes out the oven it's super soft.

And it's incredibly moist, very pudding-y.

1 3/4 cups peeled, cooked & mashed sweet potatoes (I steam mine for about 25 minutes)
1/4 cup greek yoghurt
egg replacer equivalent to 2 eggs
2 vanilla powder or pure vanilla extract
2 tsp cinnamon
1/2 cup coconut blossom sugar
1/2 cup coconut oil
1/2 tsp baking soda
1/2 cup cocoa powder
3 tbs coconut flour

•  in a mixing bowl, combine all ingredients and mix well
• grease a glass dish with some coconut oil, pour mixture in and bake at 175C for 30 minutes - it should be firm but it will be very soft to the touch, and gooey inside
• allow to cool and serve - dish up with a spoon, you'll have to eat this brownie dessert with a fork, it's that soft

You can also refrigerate it for a few hours until it firms up a little more - I left it in over night, then cut into squares and serve - you'll probably still need to munch it with a fork though: