If you are trying to cut down on dairy, try these yummy scones made with soya yoghurt.  I use spelt flour which is a cousin of wheat flour but is often better tolerated. It still contains gluten.

These are Low GL just so long as you are careful what you put on them! Having said that they are delicious with a teaspoon of  homemade jam!

6 0z  150 g wholemeal spelt flour

2 0z  50 g porridge oats

1 tbsp each of pumpkin, sunflower, flaxseed and sesame seeds

2 tbsp olive oil or coconut oil

1 large egg beaten

4 to 5 tbsp organic natural soya yoghurt – Sojasun or Alpro from the health food shop

1 heaped tsp baking powder

1/4 tsp sea salt

For the Topping

2 tsp each of sunflower, pumpkin and sesame seeds

water

Heat the oven on gas mark 6 or 200 electric.

In a bowl mix all the dry ingredients together and make a well in the middle.

Add the yoghurt, oil and egg and mix till it comes together – if it is a little dry use more yoghurt.

Turn out onto a floured surface and shape into a round about 2 inches thick.

Press out rounds with a pastry cutter – makes about 7 or 8 depending on the size of the cutter.

Put the topping seeds into a small bowl and mix together.

Pat some water onto each scone andpress into the seeds.

Place on a floured baking tray and bake in the4 middle of the oven for approx 20 minutes until lightly browned and risen. The scone  should sound hollow when you tap the bottom.

Cool on a wire rack.

These feeeze well.

1 tin of unsalted butterbeans drained

1 red pepper

1 tbsp tahini

1 tbsp lemon juice

1 tbsp extra virgin olive oil

1 clove garlic peeled and sliced

1 tsp sea or himalyian salt

1 heaped tsp ground cumin

You’ll need a food processor for this.

Wash and chop the red pepper (removing the seeds) into small pieces. Toss in a little olive oil in a small roasting tin and cook on gas mark 6 or electric 200 for 20 minutes. Leave to cool.

Put all the other ingredients into the food processor and add the cooled pepper. Process until everything is smooth.

Serve with torilla chips or wholemeal pita bread and salad.

Keeps well for a couple of days in the fridge in a covered container.

Just to let you know there are a couple of places left on the low GL Vegetarian cookery class this Saturday 3rd July from 10.30 till 1.30 pm in Moycullen. Cost is 40 euro and that includes lunch and recipe booklet.
Just email me on liz.leagaun@gmail.com or phone 086 8099604 if you are interested.

All the best

Liz

I shall be running a Low GL vegetarian cookery class/workshop on Saturday July 3rd from 10.30 till 1.30 pm in Moycullen. Cost 40 euro. Maximum of 10 people.

I will explain how the low GL diet works and why it is so important to balance our blood sugar levels for health and weight loss. The dishes i cook will range from breakfast, lunch and dinner and a sweet treat! I will provide recipes and information on how to follow the low GL diet for life!

The dishes i cook will provide the lunch!

If you have weight to lose or you would just like to learn how to increase your energy levels, improve your sleep, balance your hormones, decrease cholesterol and blood pressure, lower stress levels and many more health improvements then you will benefit from this class.

Please send a deposit of 20 euro (non refundable) to secure your place to Liz Nolan, Leagaun, Moycullen, County Galway.

1 Butternut squash – 1 tbsp olive oil and 1 tbsp tamari (soya sauce).
Peel the squash by cutting across just above the bulb. Stand on a board and pare away the skin. Cut into 1 inch rounds and then cut each round into inch cubes. Place on a baking tray in pour over the oil and tamari and mix making sure the cubes are coated. Roast in the oven on gas mark 6 or electric 200 for 15 minutes until just tender. Then leave to cool.

4 oz Puy Lentils – 8 fl oz water, 1 clove garlic crushed, 1 tsp dried thyme,1 bay leaf and salt and pepper to taste.

Rinse the lentils in a sieve under a running tap and place into a saucepan with a lid. Add all the ingredients except the salt and pepper. Bring to the boil and then simmer for 20 minutes until just soft. Pour away any excess water. Season and leave to cool.

Dressing – 4 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 2 tsp tamari, 1 tsp honey.

Whisk together all the ingredients in a large bowl and then gently mix the lentils and squash together with the dressing.

Line the bottom of a serving bowl with some rocket leaves. Pile on the lentil squash mixture and scatter with feta cheese and a few toasted sesame seeds.

120 g bag of mixed rocket, watercress and spinach leaves or the equivalent amount in loose leaves but don’t use lettuce.

1 clove of garlic

1 oz pumpkin seeds

Juice of 1/2 lemon and the zest of 1 lemon

2 tbsp extra virgin olive oil

1 tsp honey

1/2 tsp salt

Put all the ingredients into a food processor and process. You may have to scrape down the bowl once.

It keeps well for a couple of days in a lidded jar in the fridge. Delicious on oatcakes with hummus, add to soups when serving and use as a dip with crudites ( peppers, cucumbers, celery and carrots cut into strips)

1 tin of white beans – cannelini, haricot or butterbean in unsalted water if possible

1 or 2 cloves of garlic

zest of 1 lemon

handful of chopped fresh parsley or coriander

4 tablespoons of extra virgin olive oil

salt and black pepper to taste – be generous with the black pepper

Drain the beans. In a frying pan gently heat the oil. Add the beans and stir to coat with the oil. Crush the garlic and zest the lemon and add to the beans.

On a medium heat, keep stirring and lightly crush the beans with the back of the wooden spatula.

Add the parsley or coriander and the pepper. Check to see if the tin of beans was already salted and if so you wont need to add much if any. Otherwise add 1 teaspoon.

Cook for a further 5 minutes and then it is ready.

Serve like hummus with pitta bread and salad or serve with veggy sausages. ‘Cauldron foods’ make a tofu herby sausage which isn’t bad for a quick supper.

2 red onions finely chopped

4 cloves of crushed garlic

2 heaped tablespoons of Pataks coconut and corriander or korma paste

1 tsp turmeric

1 tsp black mustard seeds (optional)

1 or 2 tsp sea salt

8 oz red lentils – split or whole

1 tin of chickpeas in unsalted water and organic if possible

1/2 savoy, round green cabbage or pointed cabbage washed and finely shredded

1 tin of chopped tomatoes

olive or coconut oil for frying

Fry the onion in the oil until soft. Add the mustard seeds if using, the Pataks paste, turmeric and garlic. Stir round on a medium heat and let it all sizzle a bit but careful not to let it burn.

Wash the red lentils in a sieve under a running tap and add to the spice mix.

Add the tin tomatoes and the chickpeas including their water.

Top up with water so that the soup is just covered.

Cook for 15 minutes and then add the cabbage stirring well and add more water if necessary.

Cook for a further 10 minutes until the cabbage is soft and wilted.

Season with the salt but be careful and add one tsp at  a time – the Pataks paste contains salt and you don’t want to over do it.

Serve with warm pita bread and hummus or brown rice or just by itself!