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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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A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
