Category: Spreads

Never been to Turkey myself but I do appreciate the fresh, beautiful and aromatic food. Here, I decided to create my own grain and dairy free version of a Turkish breakfast classic – Turkish eggs. Traditionally this breakfast is made with rich creamy dairy yoghurt – I have subbed this with fresh coconut yoghurt, Then a slice of toasted fresh sourdough is recommended for dip and dunking into the creamy layers – I have subbed this with my own homemade sweet potato nann. What makes this meal so fantastic is the hit of chilli sauce drizzled over the eggs and yoghurt, but for me, the real winner here is the sun dried tomato pesto, not so traditional to this dish but in my opinion it makes this breakfast what it is! As an additional add on it was 10/10.

Makes 1 serving

Ingredients:

Sweet potato Nann

• 1 small sweet potato
• 2 tbsp cassava flour
• 1 tsp baking power
• 1 tbsp water
• Salt and pepper
• Coconut oil

Sun dried tomato pesto

• 3-4 sun-dried tomatos
• 1/2 juiced lemon
• 2 tbsp Extra virgin olive oil
• 1 garlic clove
• 2 tbsp raw wallnuts
• 1 red pepper
• 1 tsp chilli flakes
• 2 dried Turkish figs
• Salt and pepper

Turkish eggs

• 2 poached eggs
• 1 tsp apple cider vinegar
• 2 tbsp fresh coconut yoghurt
• Chopped parsley or Dill to garnish
• Extra virgin olive oil to drizzle

Chilli sauce

• 1 tsp Ghee, pastured butter or coconut oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Extras/optional

• Slow roasted aubergine/egg plant
• Olives
• Gherkins
• Dried Turkish figs
• Goats Cheese

Method:

1. Lets start with the slow stuff – your roasted red pepper will need to be roasting in the oven for at least 20min, I always like them to be a little charred, so i’d recommend roasting the pepper for 20min at 180C and then check up on it, if its softened and looks to your liking, take it out, otherwise, leave it for a further 10-15minutes. Keep your oven on if you plan to slow roast the aubergine/egg plant also.
2. SWEET POTATO NANN – cut skin off the sweet potato and place in a saucepan of boiling, salted water to soften this should take up to 10mins. Whilst the sweet potato is cooking, gather your dry ingredients into a mixing bowl and start to heat up, preferably a skillet pan with the coconut oil. When your sweet potato is cooked through (test by pricking with a sharp knife) drain the water out of the saucepan and mash, add to the dry ingredients and use a wide panel spatular to combine until smooth and your mixture looks somewhat like a dough, place this inside the pan and smooth out so the base is even, allow to cook for up to 1minute per side, once browned and crisped, remove from the pan and set aside under some foil to keep warm.
3. Check on your red pepper baking away in the oven, if it looks good, lets add it to the pesto. But before we do, if you’d like to add a roasted eggplant/aubergine to this meal, I’d suggest placing it in the oven now at 160C until you have finished creating your brekky. THE PESTO – In a food processor, place all ingredients inside (including the roasted red pepper) bitzs up until you have a chunky consistency, hold back or add more of the extra virgin olive oil, to get the texture and consistency you desire.
4. TURKISH EGGS – there are literally so many ways to poach eggs and everyone has there preference, I will here explain my mums method that works pretty well for me. In a saucepan or frying pan add a shallow amount of water, add vinegar and salt, when the water is simmering, carefully crack and 2 eggs and lower them into the simmering water, cooking time should be around 2minutes max. scoop out the eggs, drain and set aside for one moment. This is where it all comes together!
5. Plate up the sweet potato nann bread and spoon coconut yoghurt on top, then place the poached eggs carefully on top, I like to add the pesto to the centre with the eggs around, but its totally up to you how you’d like to arrange the ingredients.
6. CHILLI SAUCE – this takes no time at all. Place all ingredients into a frying pan on a high heat, once combined and you have the consistency of oil sliding around your pan, you’re ready to add this over your Turkish eggs.
7. THE ADD ON’S – add to your plate the roasted aubergine/eggplant, olives, chopped Turkish figs, crumbed goats cheese, gherkins, fresh dill or parsley and anything else you decide to add, sit, eat and enjoy!

Healthy snacking at its finest! These delightfully nutty, crisp and satiating seed crackers have a subtle herby flavour and great texture, making them a great addition to dips, spreads or general daily snack. I have packed these cracker boards with every seed I could possible find at my local whole foods store and I was amazed at quite how easy they were to make. They were a big hit a a few dinner parties as dipping crackers for guacamole, hummus, baba Ganoush and other dips and spreads. I have become absolutely obsessed and love them!

Whats so good about seeds?

These tiny powerhouses hold so many nutrients, minerals, vitamins and antioxidants, they’re high in fibre, quality good fats – mono and polyunsaturated, along with the very beneficial omega 3 fats. Eating a regular variety of seeds has also been shown to help womens menstrual cycle and fertility when consumed on a correct ‘seed cycling’ method.

Ingredients:

Makes around 12 large crackers

• 80g pumpkin seeds
• 80g sunflower seeds
• 80g poppy seeds
• 80g flax seeds
• 80g sesame seeds
• 80g chia seeds
• 2 tbsp dried mixed herbs
• 1 tsp garlic flakes
• 1 tsp onion powder
• Salt and pepper
• 600ml filtered water

Method:

1. Place all dry ingredients into a large mixing bowl and ensure everything is combined. Next add the water and leave to soak for 15mins – by soaking the seeds we are activating them, ensuring proper nutrient absorption and better digestion for our bodies.
2. After 15minutes, when the seed mixture has absorbed all the water, grab a spatular and mix once more to ensure all ingredients are combined. On a large baking tray, line with non stick baking paper and drizzle some oil over the top if desired – I find this gives the crackers a little extra crisp and crunch when baking.
3. Pour the whole contents of the seed mixture onto the baking sheet, spread out and flatten as thin as possible, keeping the mixture glued together (no breaks)
4. When you have one evenly flat sheet of delicious seeded goodness, add your crackers into the oven at 150c for 1 hour.
5. Once the hour is up, check the cracker board is hard to tap and remove from the oven, leaving aside to cool for around 10mins before cutting up. Once cut, leave for a further 10 minutes to cool before placing in an air tight container. These crackers will keep for up to 5 days.

*If you find that some of the crackers are still a little soft even after cooking for an hour, once cut, place them back in the oven individually for 10-15 more minutes to dry out and crisp up.