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Punchy Protein Macaroni Sheese

January 3, 2017

Punchy Protein Macaroni Sheese

Serves 4



500ml oat milk*

350g spelt pasta*

250g bute island cheddar style sheese

4tbsp hodemedod’s yellow pea flour*

2tbsp coconut oil*

1tsp wholegrain mustard



  1. Preheat the oven to 200C.

  2. Bring water to the boil, add pasta and cook for around 8minutes.

  3. Strain the pasta. In another pan, melt coconut oil, then add mustard and cook for 1 minute.

  4. Stir in the pea flour, cook for a further minute.

  5. Gradually add the milk, simmer for 5minutes, stirring constantly.

  6. Take off the heat and add most of the sheese, season with salt and pepper to taste.

  7. Add pasta, then place in an oven proof dish, sprinkle over the remaining sheese and bake for 20minutes.



* oat milk can be substituted for any other dairy free milk, but I find oat milk gives the

   creamiest taste

* spelt pasta can be substituted for any kind of pasta you fancy

* pea flour can be substituted for all other types of flour, or for extra protein try swapping

   out 1tbsp of flour for 1tbsp of pea protein

* coconut oil can be substituted for vegan butter


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