October 30, 2023 / Lyn Jones / 0 Comments
serves 4
500g mushrooms, thinly sliced
3 T butter or marg
1 kg young zucchini
1.5 tsp salt
1 tsp sugar
.25 tsp gr ginger
freshly ground black pepper
2 tsp chopped parsley, chives or spring onions
4 slices wholemeal bread, lightly toasted & buttered
Saute mushrooms in the heated butter, covered.
Shred or thinly slice the zucchini, then cook in boiling salted water for 1-2 mins until just tender but still crisp.
Drain and add to mushrooms, along with condiments.
Serve hot on toast.
NOTE: If preferred, cook only half this quantity and serve to accompany 4 poached or scrambled eggs.
July 9, 2020 / Lyn Jones / 0 Comments
16 small cookies
Ingredients
- ½ cup canned Pumpkin Puree (made from cooked pumpkin)
- ¼ cup coconut sugar
- ¼ cup coconut oil (melted)
- 1 Tab unsweetened applesauce
- 1 cup GF flour
- 1 tsp BP
- ½ tsp bicarb
- 1 tsp cinnamon
- ⅛ tsp gr Ginger
- ½ tsp Vanilla extract
- dash of Salt (optional)
- 1 cup vegan dark chocolate Chips
Method
- Preheat oven to 350 degrees.
- Combine the pumpkin, coconut sugar, coconut oil, applesauce and vanilla in the bowl of an electric mixer.
- In a separate bowl, combine all of the remaining ingredients, except chocolate chips.
- Mix just to combine.
- Fold in chocolate chips.
- Let the dough sit for 5-10 minutes: the finished cookies will be a bit smoother.
- Using an ice cream scoop, drop onto a lined cookie sheet.
- Bake for 10-12 minutes depending on size. They will firm up a bit more after cooling, but will remain cake-like.