Chocolate, cardamom and beetroot cake

Beetroot anc chocolate cake It’s a cake! A big birthday beetroot cake! And it has taken a while to get here, so many cakes made. I actually nailed it first time but then doubled the recipe and suddenly it just tasted like soda, so then I had to make another and another and another just to get  it right. And thats a cake every single day since Monday so I’m over cake and having chocolate all over my clothes…never mind…yay for cake!

It was Jase’s birthday on Tuesday so thats what all the baking was for. I got super excited to have a party in our attic room which I just turned into a Scandinavian paradise by white washing the wooden ceiling, then I hung festoon lights and it just looked mega cool. Actually…it felt a little bit like an awkward teenage party, Jase and I hanging out in a room we had all set up waiting to see if he actually had any friends that would turn up on a school night. Anyway congratulations to him he had heaps of friends and I got overexcited and drank too many bubbles…and then totally forgot about the birthday cake until everyone was leaving…whoops!

CAKE TOP

top slice 2

Beetroot cake
250g 70% dark chocolate 
200g unsalted butter
200g unrefined organic brown sugar or coconut sugar ( I used ACME sugar which is amazing!!)
6 free range medium eggs
½ tsp baking soda
1 tsp baking powder
200g spelt flour
½ tsp ground cardamom
300g grated beetroot
pinch salt
 
Chocolate and avocado icing
2 very ripe avocados
½ cup dark chocolate, melted
2 tbsp coconut oil, melted
2 heaped tbsp cacao powder
½ cup of honey
Drop of vanilla essence
 
Raspberry cream middle layer
150g cream
80g raspberries
1 tsp honey
 

Firstly get your oven onto 180°C .

To make the cake, melt the butter and the chocolate together in a bain marie.

While it’s melting grab a bowl that will fit all the ingredients into it and add just the eggs and sugar. Using an electric whisk, beat the mix until its really pale, thick and creamy, if you think your there keep going for a minute just to make sure. It did take me around 8 minutes so hang out and read a trashy magazine while your doing whisking.

In a separate bowl mix together the flour, baking soda/powder and cardamom.

When everything is ready and the chocolate has cooled pour the chocolate mix into the eggs and fold through, then sieve in the flour mix, then add the beetroot.

When all smooth and delicious pour the mix into a standard springform cake tin lined with baking paper.

Cook for about 45 minutes or until a skewer comes out clean. Leave to cool unless you just want it just with ice cream then serve it warm because its reaaaal good hot!

For the icing

Melt the coconut oil and dark chocolate in the microwave until its runny.

Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.

Raspberry cream

Just whisk the cream until just before the peaky thick stage and add the honey and raspberries, keep whisking until its at the thick stage.

Cut the cake in half lengthways and make sure that it’s cool or your cream will melt all over the place.

Fill the middle with the cream and put the top back on. Then using a pallet knife spread the avocado icing all over the top.

Et Voila! Oh wait no, chop up some pistachios for a bit of fancy colour or you could decorate with more raspberries, grated chocolate etc!

A small confession and Asian inspired chicken meatballs with cucumber and chilli dipping sauce

IMG_9771

Wow it’s been a stupidly long time since I last posted anything and I have been feeling incredibly guilty. My sister had been abusing me for months and friends hounding me for more recipes and stupid stories. So here I am, tail between my legs and boy oh boy has a lot happened!

Well firstly me and my man made the extremely adult move and bought a house! We are crazy happy despite moving into the cat hair infested home sporting walls from a bad acid trip, purple walls…wait, two tone purple walls, fluorescent greens, bright blues, strobe lighting, I think you probably get the picture! Now, well without blowing my own or Jase’s trumpet…wait that came out wrong, I’m blushing…. we are rocking this whole house renovation business. I have taken on the role as best painter in the world, Jase plays with a drill and I get distracted picturing Channing Tatum from the new Magic Mike film and end up dribbling paint all over the carpet. No big deal as the carpet smells like cats and the stuff that made it to the walls look fabulous. There is a lot of my handiwork that can’t be seen too as I decided to try my hand at electrics pulling off all the ugly lights from the walls and hacking at the wires with my kitchen scissors. Surprisingly I didn’t electrocute myself, Bravo!

I also travelled to South America to meet Jase after he finished a shoot for North Face doing silly things like skiing, hiking and growing a beard, all above 5000m, sometimes I think he’s mad. Anyway I intend to write some blurb on that soon so I’ll save you from thinking jeez this girl has got the verbal poops.

Oh wait there’s more …the actual coming out! Right the big reveal. Well it turns out I’ve been living a lie. Well not entirely – I did truly give the whole Vegetarian, Paleo, Vegan, every fad you can imagine a good shot over the last few years. But at the end of the day it turns out, I love bacon! And not just bacon but all meat…especially steak, bread, cheese, pasta, pizza…the lot. Gosh a giant weight has been lifted. There’s nothing like starting a healthy food blog trying to use alternatives for absolutely everything and then turning full circle. It was a gradual process since moving to New Zealand, not being helped by living with a boy who wants bacon, cheese and sriracha on bloody everything! Why does that stuff smell so damn good? However, the main thing is that my tummy (which was the reason I started all this) has decided to chill out. This has led me to behave more frivolously with my food choices, I have exciting mornings where I eat a croissant and then wait to see what happens, can you imagine the fun?! My tummy was the entire motivation to explore the wonderful vegan, gluten free world and it was a crazy discovery and I learnt stupid amounts from so many super cool blogs, and maybe that’s the reason my stomach no longer inflates like a giant balloon after everything I eat.

Just to be clear I’m still going to be posting healthy recipes to make at home, I’m not just vegging out on the sofa eating Mac n cheese, I will be spiralizing courgettes to go with my bolognaise and I haven’t turned to the mega dark side, I’m still not going to touch white sugar, I mean come on ewwww – that would be too far!

So welcome to the new blog, still healthy, just more normal and stuff!

Asian inspired chicken balls with cucumber and chilli dipping sauce

Thai chicken balls

asian chicken meatballs

Dipping sauce
 2 tbsp soy sauce
½ lime juiced
½ tsp finely chopped chilli
½ tsp finely grated ginger
1 tsp sesame oil
1 tsp organic unrefined brown sugar
5 tbsp rice wine vinegar
½ tsp fish sauce
2 tbsp finely chopped cucumber
 
Chicken meatballs
1 shallot
1 small fresh chilli, 
1 ½ tbsp minced ginger
2 cloves garlic
2 spring onions
4 lime leaves
 
2 chicken breasts
1 lime zested and half juiced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp rice vinegar
 
Salad
1 carrot
½ cucumber
Handful of bean sprouts
half a lime to squeeze over

First make the dipping sauce. Mix all the ingredients together in a bowl. Done!

For the meatballs, put the first lot of ingredients into a food processor…basically not the chicken and sauces. Whizz up until finely chopped then add the chicken, soy etc and a big pinch of salt. Pulse until all of it’s all mixed up.

Put a large non-stick frying pan on medium heat and drizzle a little sesame oil in. Now get your hands all covered in raw chicken and make some small balls to cook in the frying pan. When frying wait until they are nice and caramelised before turning. Check they are cooked by chopping one in half and if your nervous or eating them later just sear them in the pan on high heat and pop them in the oven for 10 minutes.

For the salad using a potato peeler make ribbons from the carrot and cucumber and mix with the sprouts. Serve with half a lime to squeeze over.

Serving ideas, either scrap the salad and serve them like extremely fancy nibbles at one of your raving parties, or serve all together and pour the dipping sauce over the salad. OR if your feeding a gang add some coconut rice to the mix and you’ve got yourself a pretty mean spread.

Photos by me

Chocolate milkshake with coconut milk and cacao

chocolate milkshake
chocolate milkshake

Oh bonjour chocolate milkshake that’s really delicious, healthy and feeds you and a friend.

Makes just over 1 Mason jar but it’s really filling so 4 kids or 2 adults

 2 bananas
¼ cup cacao
splash of vanilla essence
¼ desiccated coconut
4-6 dates depending on size and sweetness, make sure you take the pips out
1 ¼ cups coconut milk
1 tsp coconut nectar, honey, maple syrup….if you like it sweeter

Whizz it all up together in a high speed blender until totally smooth!

And if you want to be jazzy and do the coconut around the top of the glass…melt some honey on a plate, turn the jar upside down and roll in the runny honey and then do the same on a plate of desiccated coconut and it should all stick.

Photos Jase Hancox, Colab Creative

Chocolate ganache tart

IMG_3120 I have finally made it to the last leg of my journey back to New Zealand!! I am currently sitting in the Koru Lounge in Auckland which is bliss after 2 actual days of travelling. Just had a shower and a raid of the breakfast bar and of course stealing some booze from the fridge….it’s ok it’s not actually stealing, you allowed to take it, I’m sure people would have frowned at me less if it wasn’t 7:30am but I need to get my monies worth!

I had a long stop over in Shanghai which was interesting, they do eat funny things there, lots of packets of dried fish and crabs that sit in a fridge and I assume you just munch them…shell and all. I ordered up some won ton soup which had teeny shrimps floating in it with their legs and heads on…you could even see their eyeballs, I felt like they were watching me eat, it was scary. But they did have epic fresh mango smoothies for just a $2 which gave me the ultimate brain freeze…probably a good thing as I needed perking up after no sleep.

Anyhoo what a fabulous trip home, on my last weekend I summoned the whole family, cousins, Uncles and Aunts for my pretend Christmas/birthday/my sisters birthday and bonfire night. It was awesome we had sparklers, honey and mustard sausages, and fireworks yaya for two Christmases. We didn’t actually have turkey or anything, but we did do crackers and some party poppers and drank lots of wine and had a jolly time.

For pretend Christmas I made this absolute cracker of a choccy tart. I had something similar in a new Vegan restaurant in London called Nama which was so incredible that I thought they must have sneaked cream in. After a few tests I got this coconutty, super chocolaty tartness which you could feed to everyone, and maybe don’t mention that it’s vegan as I’ve learnt that people (my sister) think your weird and gross and don’t want to eat it.

IMG_3123

IMG_3131

Makes 1 normal cake tin sized cake

1 ¼ cups of ground nuts (whatever you have, I used almonds and hazelnuts)
½ cup desiccated coconut
6 dates
3 tbsp coconut oil
pinch of salt
 
Chocolate filling
1 cup coconut milk
2 tbsp cacao butter or coconut oil
150g dark chocolate at least 70% I use green and blacks 85%, chopped up small
2 tbsp maple syrup or any other sweetener like coconut nectar/honey

To make the base whizz the nuts up in a food processor until they are ground up small. Add the coconut, dates and whizz until the dates are combined, then add a pinch of salt and the coconut oil. Push it down into the base of your cake or tart tin, making sure its firm and smooth all over then stick in the fridge.

To make the chocolate filling, heat the coconut milk, maple syrup and cacao butter up until it bubbles then pour it over the chopped chocolate, stir it until it’s smooth then add a pinch of salt. Pour into the cake tin, sprinkle over some cacao nibs if you have some and chill in the fridge for around 2 hours until it’s set.

Cauliflower rice salad with mango, red pepper, herbs and The Fat Radish curry sauce

IMG_2956It’s my last week in the UK before I fly home to beautiful Wanaka and my handsome Mr who I won’t have seen for over 6 weeks! I am getting super excited but then I have had to say quick hello’s and goodbyes to lots of people which of course sucks, although showing my best pictures and describing my life in an extremely positive light has hopefully tempted a few to come visit.

I’ve been hiding out in Dorset for most of my trip, London is far too scary and stressful and there are a lot of pretty odd people there who don’t walk past and say hello which is a change from extremely chirpy Wanaka. So I have been wellied up, walking dogs, cooking lots for my Mum and apparently todays task is clearing out all my stuff. My room is most definitely about to become a guest room….sad face!

This recipe was inspired from THE FAT RADISH Kitchen Diaries cookbook which I just bought a load of to give out as presents. I would have got one for myself but books take up way too much valuable weight in a strict long haul suitcase. Anyhoo, when I ran off to live in New York for 2 months about 4 years ago I got put in touch with the crazy clever English boys Ben and Phil who started up The Fat Radish and boy oh boy have they done a sweet job. The restaurant is just ridiculously cool, and the food is so fantastically fresh, colourful and homely. They have a real farm to table vibe with vegetables being the star of the show (FYI they were totally the creaters of the Kale trend). I worked in the kitchen for their events company Silkstone which meant I got to cater at some incredible venues and I was over the moon inspired but what they were up to. Oh just thinking about it is making me want to jump back on a plane to that crazy city! If you ever travel to NYC it’s a must visit in the Lower East Side and the book has a gazillion delicious looking recipes that will make you want host a party and pretend your cool like them living in New York.

cauliflower rice salad

cauliflower rice salad
cauliflower rice
Serves a crowd…probably around 6 
 
1 cauliflower, cut in florets
1 red pepper, diced into small squares
2 small spring onion, finely sliced
handful coriander, roughly chopped
handful parsley, roughly chopped
2 handfuls rocket, roughly chopped
½ mango, cut into small squares
4 tbsp of The Fat Radish curry sauce

First off make the curry sauce recipe from below. Then steam the cauliflower florets until tender, around 10 minutes then leave aside to cool in a colander so they dry off.

While it’s cooling prep the veg to go into the salad.

Pulse the cauliflower in a food processor until it resembles rice, don’t go crazy or it will go too smooth. Chuck it all into a big bowl, mixing through all the chopped herbs and vegetables and about 4 big spoonfuls of the curry sauce. It will take some seasoning so don’t be shy with some crunchy sea salt and pepper.

Serve at room temperature along with a green salad.

THE FAT RADISH curry sauce
makes 2 ½ cups (too much sauce for the recipe but it’s amazing added to just about anything!)
 
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 yellow onion, thinly sliced
1 green apple, peeled cored and thinly sliced
1 (2 inch) knob of ginger, peeled and minced
1 kaffir lime leaf  (or 1 lime zested and juiced)
1 ½ tbsp curry powder
2 tsp turmeric
1 can coconut milk
salt, pepper
 
Place the oil in a saucepan set over medium heat. Add the garlic, onion, apple, ginger, lime leaf, curry powder and turmeric and cook until softened, about 10 mins. Add the coconut milk and simmer for another 10 mins. Remove to cool and blend till smooth and season. 

Raw peanut butter, banana and chocolate cake

0L9A9829Oh my gosh I think Spring is finally almost upon us!! I keep waking up and singing like Mary poppins while the birds tweet outside the window, it doesn’t last long though because my voice is a bit like a strangled cat, but I feel all sparkly and jolly inside.

Today we went up skiing and it was scorching, nice bit of slushie sliding and then the day came up trumps when some friends invited us to go fishing on their boat. I say fishing, we pretty much just drank wine, ate cheese and watched the line for any nibbles…..and low behond we caught a big trout just as the sun was setting. So today was a 10 and Wanaka really showed off how awesome it is….Bravo!

This delicious invention came across because one of the skiers I cooked for was a big fan of P&B that’s peanut butter for all you non Americans!  After making my raspberry and lemon slice pudding I thought about just keeping the top layer as banana and then of course chucking in some peanut butter and then what makes everything better…CHOCOLATE, then this beauty was invented….and it really rocks! It got 12 thumbs up out of 12 slices so I would say that this cake deserves a gold star and some out of tune singing!

Peanut butter and banana cheesecake

Chocolate, peanut butter and banana cake

Makes 1 cake

Base
1 1/2 cups oats (use gluten free if needed or same amount of nuts/buckwheat groats)
1 cup blanched almonds ( or any other kind of nut)
1 cup dates
2 tbsp coconut oil (at room temp, no need to be melted)
pinch salt
 
Peanut butter
2 cups roasted unsalted peanuts
2 tsp of honey (or another sweetner like, agave, maple syrup, coconut nectar)
1/3 cup melted coconut oil
couple of big pinches of salt
 
Banana layer
4 bananas
1/2 tsp vanilla extract, or half a vanilla pod
1/2 cup coconut chips or desiccated coconut
1/2 cup melted coconut oil
1/4 cup maple syrup (or another sweetner)
 
Topping
100g 70%+ dark chocolate or make some raw chocolate 
handful of chopped roasted peanuts
sprinkle of coconut 
 
Make the base first by whizzing up the almonds and oats in a food processor until fine, then add in the dates, coconut oil and salt until it has enough stick to be able to press down into your cake tin. If it seems too crumbly just add more dates, coconut oil. If your dates arn’t that sticky to start with it helps to soak them in boiling water for about 10 mins. Then squeeze off the water and add them to the mix. 
 
Add all the ingredients for the peanut butter to your processor, I use a vitamix to get quick, smooth butter. Whizz it up until it it’s nice and smooth, taste it and you can add more honey or salt depending on how you like it. Spoon it over the base layer evenly, it helps to run a pallet knife under hot water to smooth it over or it can stick to the base and make a mess.
 
Stick all the banana layer ingredients in your blender, it really helps to have a high speed one or the coconut chips don’t turn smooth, but no problem if your mix is not totally smooth. Pour the mix on top of the peanut butter and stick in the fridge.
 
Melt the chocolate and spoon over the top of the cake however you like and sprinkle over the nuts and coconut. Cool in the fridge for at least 3 hours to set properly and serve 

Coconut milk soaked bircher muesli

Birer MuesliBircher muesliBig thank you to the lovely people at Ceres organics for sending me a delicious box of fabulous goodies to help me along with my yummy bircher muesli recipe I have been wanting to make. I recently got into using coconut milk with my breakfasts…mainly in porridge with coconut flakes too, it’s funny to think that about a year ago I actually didn’t really like coconut that much and now I’m absolutely obsessed and stick in everything.

Coconut milk is perfect if your avoiding dairy, it makes porridge and bircher super creamy and incredible. Last week I leant how to make my own coconut milk!! One of my friends told me how she made it in Thailand on a cooking course using the flesh from a fresh coconut and spent ages massaging it..it sounded awesome but kind of time consuming and since I don’t live near any coconut trees I tried another recipe. All you do is blend coconut flakes with hot water and strain through a nut bag….totally magical and makes you feel like a rockstar.

This recipe is massively easy but you do need to prepare it the night before, feel free to add absolutely anything different to the recipe, any nuts, dried fruit, seeds, spices….your breakfast is your oyster!

Bircher muesli Bircher MuesliRecipe for 4 small jars (mini breakfasts or 2 normal servings)

 1 cup organic oats (use gluten free if you need)
2 cups of coconut milk
¼ cup goji berries
1 tbsp chia seeds
1 tbsp golden berries
½ cup almonds
1 tsp cinnamon
1 tbsp linseed
pinch salt
 
Serve with some raspberries, coconut chips and a drizzle of coconut nectar on top

To make mix all the ingredients together and leave in the fridge overnight or for about 8 hours. If your coconut milk has split, you can gently warm it in a pan to get it nice and smooth and then mix everything in.

Enjoy your ready made breakfast, awesome if your always in a rush in the mornings!

Thank you a million to Ceres Organics for sponsoring this post!!

Photos taken by Jase Hancox CoLab Creative

PARSNIP + BUTTERNUT SQUASH FRIES

healthy fries

Busy week, we had Jase’s birthday on Monday which was heaps of fun, I made a giant salad and we had a picnic on the beach. I also made a super unhealthy rocky road cake because he’s always talking about this thing called Lolly Cake, not Lollies like how I know them but as in sweets, just not on a stick. I loaded up the cake with half the candy isle until is was a total sugar bomb. Then he had a surprise birthday at a bar in town where everyone played dead on his arrival…it was ace!

At the weekend we went up to Bendigo Station, an awesome spot about half an hour out of Wanaka where there are old mines and house ruins. The purpose of the trip was so the boys could test out filming with their drone (flying heli type thing that holds a camera) it’s super cool although me and a friend almost had out heads chopped off by it doing a flyby over us, I didn’t want to look and see how close it was because I was under strict instructions as part of being a model that I must not look at the camera EVER. That damn modelling stuff is hard, apparently I won’t be hired again, maybe not Sue either after she pretended to pash me in a ruined house and we started shaking our butts having a dance party while they did a big panorama view shot. Apparently filming is serious, I’m not sure I like my man in work mode! Here is the mega pretty video though and a glimpse of the ridiculously beautiful place I now live.

Vegetable fries

IMG_9978veggie friesDrumroll for skinny, yummy, veggie fries. Easiest recipe ever, just chop and chuck them in the oven. Here is a another little kids recipe I did for Julia at Juniors design blog.

Makes 1 bowl (same size as pictured)
½ butternut squash, sliced into skinny sticks
3-4 parsnips, sliced into skinny sticks
A drizzle of veggie or olive oil
sprinkle salt

Preheat the oven to 190˚C.

Toss the veggies with a drizzle of oil and sprinkle with salt. Bake in the oven for about 20-30 minutes until the fries and golden and delicious.

Rye and buckwheat bread

securedownload

Isn’t it cool when you discover something new and delicious that you can add to your life. I finally bought myself some Psyllium husks last week so I could start playing with making yeast and wheat-free breads, it’s pretty cool what you turn out with. First I tried Deliciously Ella’s Superfood bread which was so yummy but I was looking for a less seedy and more rye bread tasting loaf, something I could smear marmite and avocado all over….not at the same time though!

I absolutely love the dense, dark Biona breads that are perfect for eating with coconut oil and avocado but I haven’t found a replacement here in New Zealand which has been getting to me. So here was born my first attempt at a rye and buckwheat bread using the guidelines of Deliciously Ella’s recipe, and it’s pretty darn good!

This is a delicious, dense bread, high in fibre, very filling and the recipe means that you can mess about and put whatever ingredients you like in it! Buckwheat has been a new introduction to my diet and I have been buying the groats and whizzing them up in my magical Vitamix to make fresh buckwheat flour. They are a perfect replacement for flour to make gluten free pancakes etc, and they also happen to be crazy good for you, it’s a great source of protein, vitamin E and is an antioxidant. Who doesn’t love eating bread when it’s actually all good for you!

Makes 1 loaf
1 ½ cups rye flour, or kibbled rye
1 cup buckwheat flour, or buckwheat groats
3 tbsp Psyllium husks
1 cup sunflower seeds
1 cup walnuts
½ cup linseeds
½ tsp salt
3 tbsp extra virgin olive oil
2 cups cold water

If you are using the kibbled rye and buckwheat groats, first put them both in a Vitamix or high speed blender and pulse until they turn to flour.

In a big bowl mix all the ingredients and then add the water and stir together. It will be really dense and not runny at all.

Leave the mix for about an hour to soak up all the water and preheat you oven to 180˚C

Line a loaf tin with baking paper and pack all the bread mix down so it’s flat on the top. Sprinkle some left over seeds on top to make it look prettier when cooked.

Bake it in the oven for around an hour. You can poke it to check it’s firm or pull the loaf out with the baking paper and have a look at the bottom. It needs to have a dark brown crust all the way around or it might crumble.

Leave to cool and to eat it slice it thinly and toast. Best eaten with some coconut oil, avocado and lime and some salt!

It freezes really well too so once cooked I sliced half of  it into nice thin slices and stored in the freezer. The rest keeps well in a bag in the fridge.

Purple cauliflower based pizza with homemade tomato sauce

IMG_9951

Here is my second post for Junior’s design blog!! Another cracker of a recipe and a staple recipe I use all the time for cauliflower pizza!

Lots of people think cauliflower pizza sounds a bit odd but I can assure you the cauliflower base is unbelivably delicious! It’s lots of fun for the kids to make, especially if you find a purple cauliflower like mine and end up with a crazy Avatar looking pizza.

continued…

IMG_9996

IMG_9947
www.foodfromflossie.com cauliflower pizza
Makes 1 big pizza
 
Base
2 cups cauliflower, whizzed up to look like rice, use a fun coloured one if you can!
½ cup of ground almonds
1 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp dried rosemary
½ tsp salt
1 egg
 
Tomato sauce
1/2 white onion, roughly chopped
3 cloves garlic, sliced 
1 tin plum tomatoes 
sea salt and pepper
 
Toppings
Grated cheddar, or Mozarella
Ham
Mushrooms
Pepperoni
 
Sauce

In a sauce pan gently fry off the onion with a glug of olive oil until it’s soft.

Add the garlic and stir in a for a minute making sure it doesnt catch. Then add the tinned tomatoes and pour the empty tin half up with water, swish around and add to the pan too with some seasoning. Gently simmer for around half an hour to 45 mins. Blend until it’s smooth and creamy and leave aside.

Pizza base

Preheat the oven to 180˚C. Blend the cauliflower florets in a food processor until they are fine and look like rice.

Take the cauliflower out and microwave in a suitable container for 3 minutes. It should be hot and steamy if not give it another minute, then spoon the hot cauliflower onto a clean tee towel and leave to cool.

Blend the seeds in the food processor until fine.

When the cauliflower is cool enough, wrap it up in the tee towel and squeeze out as much water as you can into the sink. Mix it into a bowl with the almonds, ground seeds and egg. Season and stir until it is all mixed up.

Line a tray with baking paper and spoon the mix on and pat down to make a pizza shape about 1 cm thick.

Bake in the oven for 15 minutes until it is set and golden. Once the base is baked the kids can spoon on the tomato sauce and choose their toppings.

Bake the pizza’s in the oven for around 15 mins until the cheese is all melted.

Enjoy your cauliflower pizza party and remember to wash your cauliflower juiced tea towel ASAP unless you want your house to smell like feet!

IMG_9998