Indian Eggplant Dip


3 tablespoons of butter

2 teaspoons of ground coriander

1 finger of fresh turmeric grated or 1/2 teaspoon of powdered turmeric

1/2 teaspoon of cumin seeds

1 clove of minced garlic

1/8 teaspoon of cayenne pepper

1/2 a cup of chopped fresh tomato or drained canned tomato

1/2 teaspoon of Himalayan salt

1/4 cup of natural yoghurt

Cut eggplant in half and bake at 175 c for 45 minutes or until soft.

    Toast spices in butter for 2 minutes.  Add tomato and cook for 5 minutes.         

  Discard eggplant skin and place pulp and all ingredients in blender to combine.           Serve chilled. 

Multigrain Seed Crackers

1 cup water

1/2 cup flax or chia seeds

1/2 cup sunflower seeds

1/2 cup pepita seeds

1/2 cup sesame seeds

1/2 tspn salt

1 tbspn nutritional yeast

1/2 tspn rosemary

1/2 tspn thyme

2 cloves of garlic

Mix all ingredients together and let sit for 10 minutes. 

Spread on a baking tray lined with baking paper.

Bake for 30 mins.

then cut with a pizza wheel, turn over and bake for further 20 mins.

when cool store in an airtight container for up to a week.

Recipe from Gluten free Vegan Girl

Bliss Balls

1/2 cup rolled oats

1/2 cup chopped raw almonds

1/2 cup of chopped walnuts or hemp seeds

1/2 tspn ground cardomon

1 tspn ground cinnamon

2 tbsp cacao pwder

1/2 cup tahini

2 tbspn honey

6 chopped mejool dates

1 tbspn molasses

1 tbspn rosewater

1/2 cup desiccated coconut

Blend all together with hands, form into balls and roll in coconut.