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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
Ingredients
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Method
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Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.
This pie of creamy, zesty greens encased in a crisp spelt crust, more like a very thin bread than a pastry, is perfect sliced and served with salad. The filling makes use of leftover lemon rind, finely sliced, by cooking it down until mild and soft but still full of flavour.
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
