National Cupcake Week – Day 5 – Vegan Fairy Cakes
September 19, 2014 – 11:29 am | No Comment

A budding chef, Lily, aged 10 sent us this recipe for the cutest fairy cakes we’ve ever seen – watch out professional bakers!
220g Margarine,
220g Caster sugar,
300g Self raising flour,
200g Soft tofu,
3tsp baking powder
2tsp Vanilla essence.
Heat …

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Home » Gluten Free, Main Dishes, Recipes

Buckwheat and feta salad

Submitted by on January 28, 2011 – 4:58 pmNo Comment

This recipe, using Suma organic Buckwheat is from the new Suma cookbook available free with any order (BK028)

Buckwheat is not a grain but actually an edible seed. Nutritionally, it is close to wheat but contains no gluten. It is a good source of protein, complex carbohydrates and fibre, whilst rich in B vitamins, phosphorus, potassium, iron, and calcium. Buckwheat is as versatile as rice, a soft, quick cooking grain with a pleasing, earthy flavour.

Method

1 Whole grains should be thoroughly washed before cooking.
1:2 parts water (stock), bring to the boil, cook for 6 minutes, leave to stand for 6 minutes.
2 Mix the ingredients with the salad dressing and stir in the cooked buckwheat.
Serve on a bed of spinach leaves and garnish with the chopped parsley and toasted pine kernels.

Salad dressing:

1 clove garlic
1 tbsp red wine,
squeeze of lemon
4 tbsps olive oil
Sea salt and black pepper

Ingredients:

Serves 4
250g (8oz) Suma Organic Buckwheat (QS068)
1 pint Suma Vegetable Bouillon (LJ214)
4 ripe tomatoes, diced
Handful of pitted kalamata olives, roughly chopped
1 tin artichokes, chopped (or asparagus or broad beans)
3 or 4 spring onions, finely chopped
1 red and 1 yellow pepper, finely chopped
Handful of chopped fresh basil
250g (8oz) feta cheese, roughly chopped
250g (8oz) toasted Suma Organic Pine Kernels (NU218)
fresh spinach leaves

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