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About
| This twist on traditional crêpes is made with yellow pea and fava bean flour, making it a great source of plant-based protein and gluten-free too. Created by the talented nutritionist, cook, grower and food presenter Sam Hamrebtan. |
Sam launched her food and nutrition business, The Loess Life, in the knowledge that not everyone is a natural cook with hours to kill in the kitchen. Instead, her approach is fiercely simplistic, focused on helping individuals create tasty, effortless food that is also good for you and the world. The wonderful recipes Sam has written for us reflect these values wonderfully.
Sam explains some of the nutritional benefits of her recipe:
"Coriander seeds are rich in antioxidants and have been traditionally used for their digestive properties, whilst mustard seeds contain essential minerals like magnesium and selenium.
"By incorporating chives or wet garlic into the recipe, we add a burst of freshness along with a range of nutrients. Chives are a good source of vitamins A and K, while wet garlic offers immune-boosting properties."
Makes 12 crêpes
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
