Hey guys! Hope you’re all doing well. Haven’t posted many recipes recently as I’ve been too busy to do much recipe testing. My new online shop went live a few weeks ago and we’re doing our first ever discount – a massive 30% off! You can find my new website at www.elliesrecipes.co.uk. Just use the code BLACK30 for 30% off your order, which is up to £6.30 off! An amazing deal! Everything is made in Dorset and free-from dairy, gluten and refined sugar! We ship nationwide. Sign up to our mailing list and never miss an update!
Hey everyone, hope you’re having a good weekend so far. I literally haven’t stopped baking since Monday, its been mad! I’ve been trialling and testing loads of recipes and making endless apple flapjacks to make use of the apple tree down the road! Who doesn’t love fresh, free fruit on their doorstep!
Now, I was going to post a recipe for vegan shortbread but I made some yesterday and still thought that the recipe could be improved so I’m hoping to post it next week instead!
However, I thought I’d still do a blog post to share with you that there is currently 20% off all products on the online shop! There are 6 products to choose from and they are all homemade to order in our kitchen in Dorset. We only use natural wholefood ingredients and never add anything artificial. Our products are so healthy and nutritious too, they are naturally free from gluten, dairy, egg, soya and refined sugar, which makes them perfect for those with allergies or intolerances, or if you’re just looking for a healthy snack. The sweeteners we use are maple syrup, date syrup and coconut sugar. Regular white sugar causes rapid spikes in blood sugar levels which can eventually cause type 2 diabetes. Natural sweeteners don’t cause such a dramatic rise in blood sugar levels and actually contain several minerals vital for good health! We also try to be as eco-friendly as possible with our packaging. The materials used to package the products are entirely plastic-free, we only use compostable and biodegradeable card and paper! We can ship to any UK address 1st class! See below for our range of products which have been reduced by 20%, a saving of around £4 per item! Have a lovely Sunday!
Browse our range
Dark Chocolate & Date Flapjack
Gluten-free oats, date syrup, chopped dates, cacao nibs, chocolate chips and a raw chocolate drizzle.
Happy Sunday everyone! It really feels like we’re in the middle of Autumn now; I can’t wait to eat warming one-pot dinners again with all the veggies and spices! Sorry summer, but I prefer autumnal food so much more! Hello pumpkins, squash, parsnips, sweet potatoes, soups, curries, stews as well as all the delicious seasonal fruits like pears, plums, apples and figs. Mmmmmmm….. That’s why I’m sharing this recipe today. It was actually already in the dinners recipe section when the blog launched back in May, but as I made something very similar this week (and because I love it!) I thought I’d repost it on the blog! It’s so warming and hearty on these dark October nights! Hope you enjoy!
The combination of flavours and textures in this tagine works so well. Roasted butternut squash and pepper, slightly crunchy carrots, tender chickpeas and sweet apricots in a dreamy ginger and turmeric tomato rich sauce, with hints of cumin and chilli. Ahhhhh… Ginger and turmeric are my two favourite spices and together they produce such depth of flavour in this hearty, nourishing tagine. Roasting the veg first means they take on all the flavours of the spices. This might take a bit longer than my other dinner recipes, but the result is so worth it. Defo one for the weekend to share with the whole family! It’s so simple, delicious and packed with goodness. Its very cheap too as it uses basic store cupboard ingredients and will easily serve 4. Feel free to swap any of the veggies for what you have in the fridge or bulk it up with more veg, chickpeas or beans. Whatever floats your boat! I love serving it with a sprinkling of crunchy cashews, chilli flakes, coriander leaves and brown rice.
Packed full of veggies, colour, flavour and texture
Vegan, Dairy-free, Gluten-free, Wheat-Free
1 small Butternut squash 1 Medium Carrot 1 Pepper 2 tbsp Olive oil (or coconut oil), plus extra for frying 1 x 400g tin Chickpeas, drained and rinsed 1 x 400g tin Chopped Tomatoes 1 Red Onion 2 Garlic Cloves 1/2 thumb sized piece of fresh ginger 80g Dried Apricots, chopped into halves 2 tsp ground ginger 2 ½ tsp Turmeric 1 ½ tsp ground cumin 1 tsp ground coriander Few pinches of cayenne pepper Salt and black pepper 1 tbsp Tomato Puree 150ml Passata Cashews, to serve
Preheat the oven to 200 C fan.
Peal and chop the butternut squash and carrot into bite-sized chunks. Deseed and chop the pepper into chunks.
Put the squash, carrot and pepper onto a large baking tray, drizzle over the oil and sprinkle over the ground ginger and 1 ½ teaspoons of the turmeric with some salt and black pepper.
Mix everything together until the veg is covered with the spice.
Roast in the oven for 30 minutes, adding the chickpeas for the last 10 minutes.
Roughly chop the onion, finely chop the garlic and finely grate the fresh ginger. Fry in a large saucepan (preferably oven proof) with the apricots, spices (remaining turmeric, cumin, coriander and cayenne pepper) and some olive oil.
Cook for about 5 minutes on a medium heat until the onions have softened.
Stir in the tomato puree and continue to cook for a few more minutes.
Season with salt and pepper, then tip in the chopped tomatoes with a good splash of water. Finally add the passata. (when the roasted veg and chickpeas are done, turn the oven down to 180 C fan)
Gently heat through before tipping the roasted veg and chickpeas into the pan. Mix everything together and transfer to a large ovenproof dish.
Cook for 15 minutes at 180 C to let all the flavours develop and taste lush.
Once ready, sprinkle with cashew nuts and serve. I love it with brown rice and flatbreads!
Serve it with any other veggies or brown rice, quinoa or couscous. Flatbreads are also great for mopping up the sauce! I love maize couscous which is gluten-free and available from bigger supermarkets. Cauliflower rice is yummy too if you’re looking for something a bit lighter.
You can use any veg you have in the fridge. I made this once when I didn’t have any onion or peppers, and used cauliflower and lentils instead and it was still lush!
Don’t worry if you don’t eat it all on one night, it’s so nice the next day! Keep in an airtight container in the fridge or it can be frozen so you’ve always got a yummy meal to hand.
This makes a great lunch the next day. Lovely with toast, fresh rocket, sliced avo and a dollop of coconut yogurt.
Making this veggie tagine? Make sure you tag me on Instagram, Facebook and Twitter so I can see all of your wonderful recreations! Tag me using the hashtag #elliesrecipes too! You can also like and comment below. Muchas Gracias!! 😊 Another recipe coming next Sunday. Have a fantastic week!
I have finally mastered the perfect cookie recipe!!! Like THE perfect chewy inside-crispy outside-sweet (but not too sweet)-doesn’t fall apart-isn’t hard as rock-tastes like a traditional cookie, recipe. BUT vegan, gluten-free and refined sugar-free. And I promise you, you would never tell the difference. For ages I’ve wanted to make free-from choc chip cookies which don’t taste free-from and finally that day has come! You guys are in for a treat!
I know that there are so many vegan chocolate chip cookie recipes out there so what makes this one different? Well firstly, its gluten-free. I use a mixture of gluten-free flour and ground almonds. And it’s also not only refined sugar-free but also low in sugar overall. I found so many recipes where they used 100g of brown sugar and 100g coconut sugar. I know the sugar content doesn’t bother some people, but it really bothers me. I feel a million times better since cutting out almost all refined sugars from my diet! In this recipe I used just 50g of coconut sugar and a couple of tablespoons of maple syrup and I think it has the perfect amount of sweetness!
With just 8 simple ingredients, 1 bowl and 20 minutes of your day, you can make these delicious cookies. They are the ultimate crowd-pleaser and enjoyed by vegans and non-vegans alike. Make these for all your family and friends and see if they actually notice! They are a dream eaten warm straight from the tray, crispy on the outside, chewy in the middle, melting chocolate chips with a lovely nutty (almost buttery) flavour. So so lush. Scroll down to see the last pic. COOKIE HEAVEN!!!
I have also included step-by-step photos to demonstrate how ridiculously simple are are to knock up!
Can I also just point out that there is absolutely NOTHING unhealthy in these cookies. Simply just wholefood ingredients mixed together to create something delicious. Healthy eating is all about having a bit of everything. No dieting and no restrictions.
Made with A LOT less sugar than other vegan cookies
Enjoy! Let me know if you make them!
100g Ground Almonds 50g Gluten-free Plain flour (I use Doves Farm) 50g Coconut sugar ½ tsp Bicarbonate of soda 2 tbsp Maple syrup 3 tbsp Coconut oil, melted and cooled 1 tbsp Dairy-free milk 40g Dark chocolate, chopped into chunks
Preheat the oven to 180 C fan. Grease two baking trays.
Start by mixing the dry ingredients together in a bowl: the ground almonds, flour, coconut sugar and bicarb of soda.
Then add the wet ingredients: the maple syrup, coconut oil (melted and cooled) and milk.
Mix everything together to form a dough.
Finally stir in the chocolate chips.
Roll into 8 evenly sized balls and place on the baking trays, leaving enough room for them to spread.
Bake in the oven for 12-15 minutes until golden brown.
Remove from the oven and allow to cool slightly before placing on a wire rack (if they make it that far!!). Otherwise just eat them straight from the tray. You know what to do 😉
Any remaining cookies can be stored in an airtight container for up to 5 days. But we all know that they won’t last that long!
Healthy eating is all about having a bit of everything. No dieting and no restrictions.
Free from dairy, egg, gluten and refined sugar. But absolutely no compromise on deliciousness!
As always guys, if you’re making these cookies make sure you tag me on Instagram, Facebook and Twitter , I’d love to see your recreations! Like and comment your thoughts below and share this recipe to spread the cookie love! I’ll be back next weekend with a recipe for Mylkplus nice cream!!!
Happy Bank Holiday weekend! I have some extremely exciting news to share with you all! My online shop is up and running! You can now order a range of six different homemade treats, all vegan and gluten-free with five being refined sugar-free too! They are made in Dorset using only natural wholefood ingredients, in small batches of 9 portions. We post to any UK address, 1st class, using plastic-free packaging. You can browse our range here.
Now time for this delish raw brownie bite recipe. Just another really simple one; a combo of dates, cacao, oats and ginger, all blended up together and rolled into balls. Quick and super easy, no bake, little chocolate ginger balls. They are so healthy and nutritious too. PLUS they are naturally free from gluten, dairy, refined sugar, soya as well as nuts! I purposely used oats instead of nuts to make them nut-free! They are great when you are short on time and want something sweet and satisfying to grab on your way out the door on busy days!
Makes approx 10
230g pitted Dates 60g Oats (gluten-free if desired) 3 tbsp Cacao powder 2 tsp ground Ginger 2 tbsp Cacao nibs 1 ½ tbsp Coconut oil, melted Pinch of salt
Add all the dry ingredients to a processor: the oats, cacao powder, ginger and salt. Blend for a few seconds until combined and the oats are ground slightly. Then add the cacao nibs.
Depending on what dates you’re using, you might want to soften them in boiling water first before adding them to the mix. If your dates are soft already just put them straight in (but make sure they’re pitted).
Give that a good blend before finally adding the melted coconut oil.
Roll the mixture into balls (not too big) and leave to firm up in the fridge for half an hour.
And that’s it!
Want to make these extra yum? Dip in melted dark chocolate for even more chocolatey indulgence!
Amazing dipped in peanut butter!
Love these brownie bites, you might like these other no bake balls!
If you’re making this recipe, don’t forget to tag me on Instagram, Facebook and Twitter and use the hashtag #elliesrecipes. You can like this recipe and let me know what you thought in the comments below! Enjoy the long weekend!
Happy Sunday! Hope you’ve had a great week! I’m back with another really simple houmous recipe today but before I get on with it, just a quick update on the online shop I’m currently setting up; it will go live on Friday 23rd August with 6 different products, all vegan and gluten-free, homemade to order and sent to any UK address! You can find it buy clicking onto the order online tab in the menu bar above!
Now for this yummy houmous! Or hummus? I never know which way to spell it!
This makes a lovely change from your usual blended chickpeas, tahini, lemon and garlic. It still has all the main houmous ingredients but with loads of lovely spices! I’m talking cumin, coriander, turmeric, ginger and chilli. Mmmmmmm…
I did go to extra lengths to make it extra yummy, like frying the onion in cumin seeds and roasting the garlic, but this isn’t essential if you’re short on time.
I did think about testing some gluten-free crackers to go with them but they would take a few trials to get right! Defo a recipe for another day!
Again, this is really simple to make, just chuck it all in and blend. But I have still included the extra steps because it really makes a difference to the overall flavour!
You might look at the ingredients and think it’s a lot of ingredients for houmous. Well yes, but it’s all spices and that’s all flavour! Then you might look again and think sultanas? In houmous??! YES! That’s where you’re going wrong peeps! No, the sultanas are just there to add a sweet note to complement the spices. It’s like putting dried fruit into curries. You get a lil nugget of sweetness!
1 x 400g tin Chickpeas, drained and rinsed 1 Onion 3 Garlic cloves, peeled 3 tbsp Tahini 3 tbsp Olive oil Juice of 1 lemon 1 tsp tamari ½ tsp chilli flakes ½ tsp cumin seeds ½ tsp ground cumin ½ tsp ground coriander ½ tsp ground turmeric ½ tsp ground ginger ¾ tsp mixed spice 25g sultanas Few big pinches of salt and pepper
Preheat the oven to 180 C fan.
Place the garlic cloves in a tray and roast for 12 minutes.
Roughly chop the onion and fry on a medium heat with the cumin seeds, chilli fakes and a splash of olive oil.
While the onion and garlic are cooking, add the rest of the ingredients to a food processor: the chickpeas, tahini, olive oil, lemon juice, tamari, sultanas, all the spices and lots of salt and pepper.
When the onion has softened, remove from heat and set aside to cool for a few minutes.
When cooled slightly add the onion and garlic. Blend everything together until smooth and smelling lush!
Serve and eat straight away or store in an airtight container in the fridge. I like to dip in cucumber, pepper and carrot batons! See tip below for more ways to enjoy it!
This houmous is free from dairy and gluten!
It’s so amazing when you dip your homegrown veg into your homemade houmous. This year we’ve grown chantenay carrots as well as cucumber and they are just so crunchy and juicy!
Serve with crudités, crackers, rice cakes, breadsticks, warm pitta bread, on toast or with some falafel!
If you’re making this recipe, I’d love it if you tagged me on Instagram, Facebook and Twitter and use the hashtag #elliesrecipes. Let me know what you thought in the comments below and share this recipe with your houmous-loving friends! I’ll see you next Sunday with another recipe!
Hey everyone, I’m back!! Haven’t posted in over a month as I’ve just been so busy with recent markets and haven’t done much recipe testing. But from now on I’ll be posting a new recipe every Sunday! I’m sharing a really simple one with you guys today as I’m currently busy setting up an online order page where you can buy homemade products from me!
When I say this recipe is really simple, I mean pour into a lolly tray and freeze. Literally couldn’t be any simpler than that!
The essential ingredient in this recipe is of course MYLKPLUS. Here, I’m using both flavours because they are so different and I love them both! If you’re not familiar with this brand (where have you been!) they are grab-and-go dairy-free milkshakes which taste delicious! They are also gluten-free, refined sugar-free, fortified with calcium and vitamin D and have 3 times the nut content of most nut milks. The brand was created by BBC’s The Apprentice finalist Camilla Ainsworth (for those from the UK that might have seen it). She was making it in her kitchen just a few years ago and now it’s available in hundreds of Holland & Barrett stores up and down country with worldwide shipping at mylkplus.com. The two limited edition flavours are strawberry cashew mylk and salted honeycomb hazelnut milk. If you haven’t tried them yet, I’d definitely recommend giving them a go. Using the code ELBAE at the checkout will get you 20% off at mylkplus.com. Happy days!
You can check out my Mylkplus page here where you’ll also find more yummy recipes using this mylk!
You will need ice lolly moulds for this recipe
For the strawberry cheesecake cashew mylk lollies Strawberry Cheesecake Cashew Mylkplus A few strawberries For the chocolate-coated honeycomb hazelnut mylk lollies Salted Honeycomb Hazelnut Mylkplus 20g chopped hazelnuts, for coating 1 tbsp coconut oil 1 ½ tbsp cacao powder 1/2 tbsp maple syrup OR Dark chocolate
Slice./quarter some strawberries and put them into a few of the lolly moulds, then pour in the strawberry cashew milk right to the top (I used about 60ml milk per mould).
Pour the honeycomb hazelnut milk into the other moulds.
Freeze for 3-4 hours .
To make the chocolate to coat the honeycomb hazelnut lollies, melt the coconut oil in a pan, take off the heat and add the cacao and maple (alternatively you can melt dark chocolate). The quantity above is enough for two lollies.
Remove from the freezer and dip the lollies all over in the chocolate, followed by the hazelnuts (you’ll have to do this fast because it solidifies instantly).
Enjoy straight away!
Ready for the pics! Obvs had to take them when it was sunny or it wouldn’t be the same 😉
So refreshing and light. Perfect afternoon pick-me-up in the sunshine!
If you’d like to try Mylkplus, head over to mylkplus.com and get a 20% discount with the code ELBAE!
If you’re making these lollies I’d love it if you tagged me on Instagram, Facebook and Twitter and use the hashtag #elliesrecipes. Tag Mylkplus too! Let me know what you thought in the comments below! Share this recipe to spread the Mylkplus love! Thanks guys, have a great week. I’ll be back next Sunday with another recipe!
Using Mylkplus Strawberry Cheesecake Cashew Nut Mylk
Happy Sunday Peeps!! Hope you’re all having a fab weekend in the glorious sunshine! About time too!! I have got a yummy pancake recipe for you today using juicy strawberries and my favourite ever dairy-free milk – Mylkplus Strawberry Cheesecake Cashew. And it really does taste as good as it sounds! As much as I love drinking a whole bottle on it’s on own, I had to make something with it, and as I haven’t got a pancake recipe on the blog yet, why not make strawberry pancakes!
If you didn’t already know, I am officially a member of the Mylkplus Sass Squad, which means all of you lucky people can get 20% off any online order at mylkplus.com. This discount includes BOTH flavours, the Strawberry Cheesecake Cashew and Salted Honeycomb Hazelnut (also lush), PLUS the super sassy merch as well. I really am spoiling you! Just pop in the code ELBAE at the checkout to qualify for this epic 20% discount.
Besides from tasting like delicious gourmet flavoured milkshakes, they are so healthy too! 100% vegan and dairy-free, refined sugar-free, gluten-free, higher nut content than most nut milks (3 X higher than the leading brand to be precise😉), free from artificial flavourings and fortified with calcium and vitamin D. That’s a big tick in several boxes for me! Check out my Mylkplus page for more info about the brand and some yummy recipes I’ve created using it!
Also cannot contain my excitement to meet the founder of the brand NEXT WEEK at the Allergy & Free From Show in London. She’s such an inspiration to me in so many ways. Buzzing!!!
SO ARE YOU READY FOR YOUR PANCAKE DREAMS TO COME TRUE. I THINK MY CAPS LOCK BUTTON IS STUCK, I AM TOO EXCITED
I am so happy I’ve managed to create a pancake recipe which is vegan, egg-free, gluten-free, refined sugar-free and actually WORKS!!! Go me!!
The dry ingredients consist of ground oats (made by blending regular oats), self raising flour (I use a gluten-free one), baking powder to make them fluffy and chia seeds to help thicken the mixture. To that I add maple syrup, vanilla extract and the mylk blended with some strawberries for an even strawberrier flavour! Then all it takes is a quick fry on both sides for a few minutes and voilà, you have your pancakes, ready to demolish in 30 seconds flat!
Go and get yourself some strawb cashew Mylkplus so we can all make these! Hope you love them!
Start by blending your oats into a flour using a standard blender.
Transfer to a bowl and add the flour, baking powder and chia seeds. Mix until combined.
Next, add the mylk to the blender (no need to wash) along with 180g of the strawberries. Blend until smooth.
Add the maple syrup and vanilla to the dry ingredients. Then add about half of the strawberry mylk and mix together.
Keep adding the mylk a bit at a time until you have a thick batter which still has enough liquid to be absorbed by the chia seeds. You might not need all of the mylk (I like to drink what’s left over), but check the consistency before you start frying.
Leave to sit for a few minutes to thicken.
Heat a large non-stick frying pan on a medium heat. The trick to making perfectly cooked pancakes is to not let the pan get too hot but still warm enough to set and brown the pancakes on the outside.
Pour or spoon the mixture into the pan, making them into circles as quickly as possible. Take the rest of the chopped strawberries and press a few pieces into each pancake.
Fry on each side for about a minute. Bubbles/ little holes will start to form on the outside and that’s when you know to flip them!
Repeat until all the batter is gone!
Stack em’up and top with whatever your heart desires!
Drizzle over maple syrup and serve with strawberries, coconut yogurt and a glass of strawberry cashew milk! #winningatlife
Making these pancakes? I’d love it if you tagged me on Instagram, Facebook and Twitter and use the hashtag #elliesrecipes. Let me know what you thought in the comments below! Share and make with family and friends to spread the pancake love! Don’t forget you’ve got a 20% discount on the Mylkplus website using my code above. Thanks guys, have a great week. I’ll be back next weekend with another recipe!
Hey Guys! Hope you’ve had an awesome week! It seems like summer has finally arrived and it’s going so fast! We only have one week left of June! MADNESS!!!
I thought I’d share another really simple recipe with you guys this weekend and one which I absolutely love and can’t stop eating – orange, ginger and almond granola. That flavour combo tho. So heavenly! Orange flavoured granola is so so yum with the crunch of the roasted almonds and the warmth of ginger. Honestly, I don’t think you can imagine how good it actually is. AND the aromas wafting around your kitchen will make you want to keep baking it forever!
Orange flavoured oats, crunchy almonds and sunflower seeds, crispy coconut chips and warming ginger spice.
I love making my own granola as I find shop brought ones far too sweet and it’s really difficult to find gluten-free and refined sugar-free granolas which aren’t ridiculously expensive!
It’s so easy too, just combine all of the ingredients together, pour on a baking tray and whack in the oven until golden. It’s vegan (obvs!), gluten-free (using gluten-free oats) and naturally sweetened with a splash of maple syrup. You’ll need the 8 basic ingredients below to make it and 45 minutes of your time!
Hope you love it as much as me!! 😊
Makes 1 large jar
300g Oats (gluten-free if desired) 100g Coconut oil, melted ½ -1 tbsp Maple syrup (depending on how sweet you like it) Zest of 1 large orange & 2 tbsp of the juice 90g Almonds, chopped 4 tsp ground ginger 60g Sunflower seeds 30g Coconut chips
Preheat the oven to 160 C fan.
Grease and line two baking trays with baking parchment.
Add the oats, orange zest, almonds, sunflower seeds and ground ginger to a large mixing bowl and mix thoroughly.
Melt the coconut oil in a saucepan over a low heat and add the orange juice.
When melted, pour into the mixing bowl, followed by the maple syrup.
Mix everything together really well so that all the oats are coated in the coconut oil.
Pour onto the lined baking trays, about half the mix on each tray and spread out evenly.
Bake in the oven for 40 – 45 minutes until golden brown and crisp, stirring the mix every 5 – 10 minutes to ensure it bakes evenly and doesn’t burn around the outside.
For the last 10 minutes of baking, sprinkle the coconut chips on top and return to the oven.
Remove from the oven and leave to cool completely (without trying to eat it all!).
Store in an airtight container or jar in the cupboard for a few weeks!
Enjoy with your fave dairy-free milk, coconut yogurt, sprinkle over porridge or as a yummy snack on it’s own!!
If you’re making this beauty, then don’t forget to tag me on Instagram, Facebook or Twitter and let me know what you thought in the comments below! Share this recipe with all your granola loving friends too! Thank you so much! More recipes coming soon!
Hey there guys! Haven’t posted in a while as I’ve been so busy with the Bridport Vegan Market last week. It was such a great day meeting lots of lovely people and almost selling out of all my products! Thank you so much everyone! I’ll update my events page with a little clip of photos from the day! I’ll be back at Bridport Vegan Market on the 13th July!
Now lets get back to the recipe! These super simple cheese straws are vegan, gluten free and so yum! Who doesn’t love a cheese straw! This is sort of an ‘accidental’ recipe as I didn’t plan on making it or posting it on here but the other week I had some leftover puff pastry and had to make something with it! I looked on the packaging and it said ‘off cuts are great for making tasty cheese straws’, so I did! I didn’t have any vegan cheese so I used nutritional yeast instead and it worked a treat! It’s amazing how the combo of dried yeast flakes and buttery pastry can taste like cheese! The mind boggles!
Nutritional yeast is so weird. If you’re not familiar with it, it’s dried inactive yeast flakes with a savoury cheesy taste and the appearance of fish food. If that doesn’t make it sound appetising, I don’t know what will. Haha! Honestly, it’s quite nice and I think it tastes exactly like cheese and onion crisps!
The puff pastry is amazing because it’s ready made! It’s completely ok to buy ready made pastry in a packet. Don’t feel as though you have to make everything from scratch, we all need a bit of convenience in our lives!
So there’s only 2 main ingredients: puff pastry and nutritional yeast, plus some seasoning and dairy-free milk for brushing. I did say they were super simple!
Perfect for dipping and sharing or just as good on their own as a snack!
Hope you enjoy!
Makes 16 straws
1 x 320g Vegan & Gluten-free Puff Pastry Sheet (can get just vegan, see tip below) Nutritional Yeast Salt Pepper Dairy-free milk, for brushing Additional Extras Few pinches Cayenne Pepper Dried Thyme
Preheat the oven to 190 C fan and grease two baking trays.
Take your puff pastry sheet and lay it flat on the surface (it should be already rolled out). Brush milk all over the top and then cover with a layer of nutritional yeast.
Season generously all over with salt and black pepper.
Add any additional extras you wish, dried thyme is nice or add cayenne pepper for a spicy kick!
Cut the sheet in half, then cut each half into 8 strips horizontally.
Chill in the fridge for 10-15 minutes. This will make it easier to work with.
Take out the fridge and start twisting! Twist each end in opposite directions a few times so the nutritional yeast side is on the inside. Repeat for each one!
Transfer to the greased baking trays, brush over with more milkand bake for 16-18 minutes until golden brown.
Leave to cool on the trays before digging in.
Vegan and Gluten-free
Super simple recipe you can make for summer picnics and BBQ’s.
In this recipe I used Jus-Rol Vegan Ready Rolled Puff Pastry sheet. They also do a gluten-free and vegan puff pastry sheet but I find the vegan one gives a better texture.
You can get nutritional yeast from most health food shops. It’s relatively cheap, lasts forever and has many different uses.
As always, don’t forget to tag me on Instagram, Facebook and Twitter if you’re making these and use the hashtag #elliesrecipes. Go mad and share this recipe, like and comment your thoughts below! Thank you so much! I’ve got another new recipe coming your way next Saturday! Have a great week!