The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
Make your own hot cross buns using this delicious recipe from MIH teacher and holistic chef Sharon Gardner.
These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
This decadent paleo vegan chocolate bread is free from gluten, grains, eggs, dairy, nuts, sesame and soy. It is rich, moist, soft and so delicious. Photography by Sarah Doig
If you're looking for the ultimate chocolate chip cookie you've found it! Packed with wholesome ground flaxseed and lots of chocolate (we prefer a 70-80% dark) this is the perfect weekend comfort bake.
This homemade flapjack recipe is packed full of protein, fruit and plenty of fibre. Fit for breakfast, afternoon snacks or perfect with our Banana Nice-Cream for dessert.
Get the party started with these Mexican fiesta favourites!
Banana Bread is always a crowd pleaser! Using wholemeal spelt flour and oats too, this banana bread contains lots of fibre.
This is a wonderful bread to eat with pasta. It’s soft and can be flavoured with your favourite herbs, garlic and any other toppings.
A gluten free bread recipe, packed full with health boosting nutrients from the awesome people at www.thehealthychef.com
A traditional recipe from rural Tuscany, as well as being vegan, this cake is also gluten-free and sugar free – the way it was originally intended with no adaptations. Chestnut flour is naturally sweet, and this is enhanced by the use of sultanas.
These Middle Eastern beauties are so simple to make. You first make a gram flour wrap then toast it in the oven, just as you would a real tortilla! And it's gluten free :-) A recipe from the fabulous Ceri Jones http://naturalkitchenadventures.com/
These flatbreads are full of fibre, and will keep you fuller and more satisfied for longer!
