Spelt flat breads

Although spelt still contains gluten, many people find that it's easier to deal with than other gluten flours. They also taste great and are so simple to whip up! These took me less than 30 minutes from start to finish.

Ingredients:

250g wholemeal spelt flour
1 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp baking powder
150ml almost boiling water

Mix the dry ingredients in a large bowl and then add the oil - stir well and then slowly add the water, stirring all the time. When the mixture starts to look doughy rather than 'flaky', use your hands to knead for around two minutes.
Cover with a wet tea towel and leave for around 15 minutes.

Heat a large skillet pan or heavy frying pan. Tear a small piece of dough from the ball and roll out into a flat disc on a floured board. Ideally make the disc as thin as you can without tearing.
Add a little spray oil or olive oil to the pan using kitchen roll to spread. Cook a flat bread for about 1 minute each side.

Serve with dips of your choice (hummus, babaganoush, tzatziki, taramasalata). You could also add spices like chilli or paprika, or herbs such as rosemary to your dough.  

Matcha, lime and coconut mousse

This gorgeous dessert is so simple to make - and healthy of course! It's packed with vitamin E from the avocado, antioxidants from the lime and matcha and just has a little sugar (brown rice syrup). As it's so rich, small portions are recommended!

Ingredients: Makes 8 small portions

2 ripe avocadoes
Juice of 1 1/2 limes
Zest of 1 lime
3 tbsp brown rice syrup (or honey)
1 tbsp coconut oil
1/2 tsp matcha green tea powder
toasted dessicated coconut to decorate

Put all of the ingredients in a food processor or blender and blend until smooth. Pour into serving cups, bowls or glasses and leave to chill for 2-3 hours (you can speed this up in the freezer!). Serve with toasted coconut or finely chopped pistachios.

Buckwheat superfood granola

This granola is crunchy, nutty and full of flavour - and it beats those sugary shop-bought versions hands down. You can add any nuts, seeds, dried fruit or cheeky extras (dark chocolate nibs!) you like.

Ingredients: Makes one large tupperware tub!
250g raw buckwheat
100g oats (leave out if you want it to be truly gluten free)
50g sunflower seeds
50g dessicated coconut
2 tbsp brown rice syrup (or honey)
1 tbsp coconut oil
pinch of salt
1 tsp cinnamon
1 tsp vanilla essence
1 tsp minced/grated ginger
2 tbsp raisins or other dried fruit


Soak the buckwheat in cold water for a couple of hours. Drain and rinse. Then put in a large bowl with the oats, sunflower seeds, vanilla essence, salt and spices. Mix well. Next, add the coconut oil and syrup, stirring to coat all of the ingredients. Spread the mixture on a large baking tray lightly greased with coconut oil. Place in a pre-heated oven at about 180 degrees for around 50 minutes - stirring every 10 minutes to stop it over-browning. Half way through add the coconut and dried fruit and stir well.

Leave to cool thoroughly before putting into an air-tight container (if you can resist eating it straight away!)

 Did you know? Buckwheat is not a type of wheat at all - it's a seed. So it's great for gluten-free diets.