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| Jenni Sherington created this amazingly healthy and nutritious desert for us after we met at the Aldeburgh Food and Drink Festival. It might not look like it but this pudding could count as one of your 5-a-day - better still, it's delicious! |
We met Jenni Sherington at the Aldeburgh Food and Drink Festival, she was offering samples of her healthy versions of popular confectionery - they really were delicious - and as it turns out Jenni's business, Sheringtons (sadly now closed), was based just down the road from us in Halesworth.
We were very excited to see what Jenni was doing, turning the idea of a healthy snack on it's head and creating indulgent treats packed full of nutritious, wholesome ingredients. At the time we'd just had our first batch of gluten free pea, bean and quinoa flours milled and were busy working out what could be done with them (lots as it turns out, they're incredibly versatile). We could see that Jenni was bound to have lots of good ideas so we gave her some samples to experiment with.
We weren't disappointed. Jenni came up with some fantastic recipes - all gluten free, with vegan options and some, like this tart, with no refined sugars.
IngredientsTart Base:
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MethodTart
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A quick, crisp, and deeply satisfying simple salad created by chef and author David Bez of Salad Pride. Earthy roasted mushrooms are paired with tender whole fava beans and a zesty English mustard mayo dressing, finished with roasted salted fava beans for the perfect crunchy topper.
Immensely satisfying food from Hugh Fearnley-Whittingstall's book High Fibre Heroes: Fat portobello mushrooms roasted until charred and juicy, served in toasted sourdough with caramelised red onions and tangy kimchi. A chunky, satisfying plant-based sarnie.
A vibrant and satisfying salad from Hugh Fearnley-Whittingstall's book High Fibre Heroes, featuring complete protein from quinoa and lentils, topped with elegant carrot ribbons and a creamy tahini or peanut butter dressing. Perfect as a light meal or a sharing side.
